For the New Year, I do like to revamp my diet, but rather than freaking out and jumping into an overly restrictive approach to try and bounce back from all of the holiday over-indulgences, I’m incorporating a few healthy tweaks that allow me to enjoy more whole food choices and less refined, highly processed foods.
I’m focusing on how to find a marriage of foods that still satisfy that deep-winter craving for comfort food with the sensible approach of just using as many natural ingredients as possible.
With a nod to the wisdom of Mediterranean diets, here is a twist on a basic lasagna that uses thinly sliced zucchini in place of the empty calories of pasta. The reviews from my dinner guests were great and nobody felt the usual sluggishness of the food coma that can follow a pasta-based lasagna.
5 or 6 medium zucchini, thinly sliced horizontally
Pre-cook the zucchini in a 450 degree oven. Rub a