Let's get moving :​​​​

Heather's tips on living 
a active lifestyle. 
Get healthy & fit 

 Parmesan Tuna Patties 

Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 4
1 (6 oz) can light tuna
1 tablespoon reduced fat mayonnaise
1 large egg or 1/4c egg substitute
2 tablespoons Parmesan cheese
2 tablespoons ground flaxmeal
1 dash garlic powder
1 dash onion powder
1 dash salt

Drain tuna. Blend all ingredients in a medium size bowl and form into patties. (1/4 cup per patty) Once in the skillet, lightly press with a fork to form the patty. Fry for a few minutes on each side in oil (I use olive oil, but you may use cooking spray) until brown on edges. Turn. Fry until done.

Makes 4 patties.

Number of Servings: 4

Side note : These are really good full of protein ! 
I doubled the recipe

The recipes that I am make are a healthy way to live without eating the wrong foods. Not only is it good to get healthy but it helps your whole body to stay active and makes you feel good. I thought I would never just cook with vegetables and little meat but I love the veggies .  I love that I can eat the foods that are good and not feel guilty . Getting healthy and staying positive is a great way to living a great lifestyle. 

Eggplant  Parmesan  

Before making eggplant parmesan, cut the eggplant in rounds then soak the eggplant rounds in salt water to get the bitter taste out. ​​​
Coat the eggplant in some breading I use the walmart brand of shake in bake. Put it on a cookie sheet at 400 degrees for 30 minutes. I use a light sauce that comes from a jar , make my zucchini noodles put it all together and there you have eggplant parmesan. 



Zucchini is so the new cauliflower.

PREP: 0:40
2 c. grated zucchini
1 large egg
1/2 c. freshly grated Parmesan
2 green onions, thinly sliced
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
2 c. shredded Cheddar

Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
Repeat with remaining ingredients. 
Side note : Next time I make these delicious zucchini grilled cheese I am going to replace the cornstarch with flax seed. 

Zucchini Noodles 

The big thing right now is the veggie noodle maker . I love making these noodles . After you have turned your zucchini into noodles microwave them in a bowl for six minutes. I read on line to cook them for 2 minutes but the noodles weren't cooked real well . The next time I made the noodles I cooked them for 6 minutes!  After cooking the noodles take a paper towel and just to get the water out . That really worked out . I love the zucchini noodles because you can replace anything noodle with zucchini noodles . I have also tried yellow squash it works just as well . 

Frozen Grapes

Frozen Grapes are a great treat if you are waiting something sweet but not wasting calories. 
Wash the grapes, take the vine off the grapes, then put in a bowl and put in the freezer to freeze . They are really good !
I cut up mushrooms here with some spices red pepper flakes and some more spices . Baked them at 350 degrees for 10 mins they were good but I used the rest of the mushrooms in another thing I cooked the next day. 
Mushrooms are the big thing right now with me as well. I cut up some mushrooms with tomatoes with Parmesan cheese and red pepper flakes .
I layered the mushrooms and tomatoes then added the cheese with the red pepper flakes. 
I baked this recipe at 400 degrees for 15 mins 
Tasty !

Zucchini Chips

Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 4
1 medium zucchini (about 10 ounces)
Pinch salt
Pinch black pepper
Parchment paper

I prefer free flowing salt for this recipe since a little will go a long way! Feel free to change up or add additional spices or seasonings. Cayenne pepper, dried thyme, or rosemary will all work well with these chips.

Cut the unpeeled zucchini into 1/16 inch slices using a knife, the slicing blade of a food
processor, or a mandoline.  
Place cut slices onto paper towels, and pat them dry.  

Preheat the oven to 450 degrees F. 
Line a baking sheet with parchment paper. Place the zucchini atop the parchment in a single layer, then mist with cooking spray. 
Bake for 10 minutes, flip, then bake for another 10 minutes, or until the chips have reached the desired crispiness. 
For crispier chips, use a wire rack instead of parchment.

Serving Size: Makes 4 servings, approximately 20 chips per serving.

Strawberry yogurt frozen pops 

This is a great summer treat. Strawberry yogurt frozen pops. I added some non fat plain yogurt from the big container , strawberrys and some granola special K blended it all up in the blender put it these to freeze and they come out tasting really good! You won't miss treating yourself to one of these and feeling guilty .