Hi! It’s time to reset, get our heads right and get active as the warmer weather is coming! Let’s start with the 3-Day Healthy Body Challenge. The challenge is to perform short, calorie-blasting workouts for 3 days along with preparing, at least, one healthy, home-cooked meal for each of those days. The key is to prepare and plan ahead for your workouts as well as your meals. You can find healthy meal ideas under Eat This Today on the site menu. Please share your comments and let me know how you did. I would appreciate any suggestions you may have for future challenges. Please COMMENT, LIKE and FOLLOW if you enjoy the contents of my site. Don’t forget to check out my Instagram@fitlinda_ and Twitter @FitlindaLinda.

 

One suggestion for Day 1’s home-cooked meal would be:

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For convenience and speedy meal prep, I purchased a pre-cut and cleaned veggie mixture of red bell peppers, zucchini, eggplant, yellow squash and red onions as well as pre-made organic polenta at a local market. Although it costs a bit more, I am more likely to use the vegetables before spoilage and more likely to make the time to cook healthfully.

Step1: Preheat oven to about 375 degrees. Spread vegetables evenly onto a baking sheet lightly coated with cooking spray. Lightly drizzle EVOO over top and season with fresh ground salt and black pepper. Roast for about 10-15 minutes per side.

Step 2: I cooked my polenta in a grill pan coated with cooking spray to get those great char marks. Slice polenta into 1/4 inch slices. Spread slices onto your preheated grill pan and season with fresh ground black pepper only. Drizzle lightly with EVOO. Grill the polenta for about 3 minutes over a medium flame then flip, season and drizzle EVOO lightly on the other side. Cook for an additional 3 minutes or until char marks are visible and polenta is slightly crisp on the outside.

Step 3: Slice fresh mozzarella into 1/4 inch slices and set aside or refrigerate until ready to assemble.

Step 4: Arrange the veggies, mozzarella and polenta family style. Garnish with fresh basil.

Tip: As leftovers, I layer the vegetables and cheese over the polenta and reheat in 300 degree oven for 10 min. or until cheese melts.

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