We are making a huge effort to make sure that we start this year off correctly. We are going to kill it in 2019. Yes there were some things that we did in 2018 that were great for us and put us in a very good space health and fitness wise. But let’s be honest, the holiday season just finished. And we may have had one to many “cheat meals”, We are going to fix all of that.
So I know that everyone is thinking how can they get there hands on a detox tea or a weekend cleanse. But we know better, RIGHT!!! We know that all we have to do is feed our body the things that it really needs and it will be back on track in no time. We know that we can stop eating all that junk food and fast food and our bodies will be thanking us in a couple of days. WE KNOW ALL OF THIS ALREADY !!!
To help you out and make sure that we are on the right track for the start of 2019, I have some great things in store. To make sure that you are an ace at meal prep and that your weekend meals are on track, I have some special things on the way. To get you off on this great start, I have an amazing recipe for some ravioli with a little twist !!!
What You’ll Need:
Extra Virgin Olive Oil
4 medium sized zucchini
2 c ricotta
1/2 c Parmesan cheese, extra for garnish
1 large egg
1/4 c fresh basil
1 minced garlic clove
Salt and pepper, to taste
1 1/2 c marinara sauce
1/2 c mozzarella cheese
What You’ll Do:
Preheat the oven to 375 and grease a large baking dish with the olive oil.
Noodles: Using a veggie peeler slice the zucchini length wise to create flat strips. Do this until you reach the core and can’t create noodles anymore.
Filling: In a bowl, add the ricotta, Parmesan, egg, and 2 tbs of basil. Season with salt and pepper.
Assembly: Lay tow strips of zucchini noodles so that they overlap lengthwise and they lay two more going the other way creating a cross. In the middle of the strips, add a spoonful of the ricotta mixture. Bring the ends of the strips together and fold them over each other one side at a time. Turn the ravioli over and place it in the baking dish, seam side down. Continue until all the zucchini is used or you run out of ricotta LOL. Pour any remaining marinara sauce around the zucchini in the baking dish and top with mozzarella.
Bake until the ravioli are al dente and the cheese has melted and starting to brown., about 25 - 30 minutes.
Take out of the oven and let rest. Top with remaining basil and Parmesan. Once cool, serve and ENJOY!!!