Red, White, and…Green

Red, White, and…Green

In light of my previous post last week, I wanted to start posting recipes on my journey to getting healthy.  I am going to start with just one recipe and then I will post more on a single post.

Over the past 2 years I have spent a lot of time battling what most Americans have been battling…trying to lose weight.  I have watched a lot of documentaries, read a lot of  articles, have gone to different meetings about supplements, and even became a team member for various types of weight loss programs.  Through it all I have learned a great deal about what and how to put stuff in your body.  I think the next thing I would like to study up on is how the body digests different foods.

You know, you always hear, don’t eat anything white, don’t eat processed, must be organic and forget about the gluten, but why?  What makes the body digest it differently than most?

I know maybe I should go to school to be a dietitian!!!

I don’t know why I always get off topic, but without further ado….THE RECIPE!

Zucchini Salad

I made this over the weekend as a test to see if my mom would like it, as well as myself.  It was a hit!  So I made it for my meal prep throughout the week.


2 Zucchini

1/2 red onion

2 plum tomatoes

2 Tbsp Brianna’s Blush Wine Vinaigrette

3 large fresh basil leaves

Grated Parmesan

Use the zucchini noodle maker to create the zucchini noodles.  Place in large bowl.  Mince the red onion and combine with zucchini.  Dice the plum tomato and place in bowl with zucchini.  Fine slice the basil.  Combine all together and toss around.  Add Brianna’s Blush Wine Vinaigrette and toss again.

Serve.  Add Parmesan on top when serving.

I hope y’all enjoy this as much as my family and I did!