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Greenbeans

Summertime Green Beans

Here’s a tasty way to serve up garden fresh green beans this summer. Smokey bacon and tangy mustard give these tender-crisp green beans memorable flavor. This side dish pairs perfectly with steak or chicken on the grill or alongside a lettuce wrapped burger. Enjoy!

Servings: 6

Here’s what you need…

  • 2 lbs green beans, trimmed
  • 6 slices bacon
  • ½ cup yellow onion, sliced
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons whole grain mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  1. Bring a large pot of water to boil. Add the green beans and cook for 5 minutes. Drain the beans into a colander and place under cold water for 20 seconds.
  2. In a large skillet, cook the bacon until crispy over medium-high heat. Remove the bacon from the skillet, leaving the bacon drippings, and chop into 1-inch pieces.
  3. Return the skillet to medium-high heat and cook the onions in the bacon drippings for 5 minutes, or until tender. Reduce the heat to low and add the vinegar, mustard, salt and pepper, stirring until fully combined. Add the green beans and the bacon pieces and mix well. Serve and enjoy!

Nutritional Analysis: One serving equals: 158 calories, 8g fat, 12g carbohydrate, 6g fiber, and 10g protein.

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Zucchini Pizza Boats
Pizza cravings have derailed many well-intentioned dieters, so it’s essential to have a solution that doesn’t leave you filled with regret and excessive calories. This recipe for Zucchini Pizza Boats delivers all that you love about pizza – the flavors of basil, marinara, pepperoni and cheese – and swaps out the calorie-laden crust for guilt-free and fiber filled zucchini. Enjoy as a meal, an appetizer or as a snack.

Servings: 6

Here’s what you need…

  • 6 organic zucchini
  • ½ cup organic spaghetti sauce
  • ½ cup mozzarella, shredded
  • ¼ cup sliced olives
  • ¼ cup fresh basil, chopped
  • 3 oz uncured pepperoni, sliced
  1. Preheat the oven to 400 degrees F. Lightly grease a shallow baking dish with olive oil
  2. Wash the zucchini and slice in half lengthwise. Scoop out some of the zucchini flesh to make little boats. I used a knife to slice down the sides and then a spoon to scoop it out. If the zucchini is soft then you won’t need to use a knife. Arrange the zucchini in the prepared pan.
  3. Spoon some spaghetti sauce in each zucchini boat and then top with mozzarella, olives, basil and pepperoni. Bake for 20 minutes or until the toppings are cooked and the zucchini are soft. Enjoy!

Nutritional Analysis: One serving equals: 90 calories, 4g fat, 10g carbohydrate, 3g fiber, and 6g protein.

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