Zucchini Lasagna Roll-Ups

Making these in individual servings really helps with portion control, and you always get a crispy piece which is my favorite part:) To make these vegan, use a tofu filling such as one of these http://www.food.com/recipe/tofu-lasagna-filling-ricotta-substitute-96935. 

  -You will need 2 large muffin tins

-1 jar marinara sauce or your favorite style sauce

-1 small can of no salt added chopped tomatoes

-1 package of lasagna noodles. I used #tinkyada brown rice noodles. Cook these for five minutes and drain. They will still feel uncooked, but will be bendable

-1 large  container of low fat #daisy cottage cheese. Add in 1 tbs of garlic powder, 1 tsp oregano, 1 tsp red pepper flakes, salt and pepper to taste.

-1 zucchini and 1 squash cut length wise and grilled or sautéed in a pan to soften

-Shaved parmesan

-Fresh basil

Place a spoonful of marinara sauce in the bottom of each muffin section. Next, start layering the ingredients in this order; lasagna noodle, cottage cheese, Zucchini/Squash, a little bit more cottage cheese, roll it up, place it in muffin tin. Continue with this until all are wrapped up! Lastly top each with remaining sauce, a spoonful of the canned tomatoes, and a sprinkling of parmesan cheese. Bake at 350 for 25 minutes and top with basil once done! Enjoy!

Glazed Tempeh with Veggies

Mixed vegetables such as broccoli, carrots, and asparagus Boil in water with:

  • a slice of fresh ginger
  • 2 sliced garlic cloves
  • salt
  • pepper
  • 2 tsp hot pepper flakes
  • 2 tsp sesame oil

Steam until tender, approx 3-4 minutes.

Slice 1 package of tempeh or any protein you like. Sauté in olive oil. Add:

  • 1 tbs low sodium soy sauce
  • 1⁄2 tsp sesame oil
  • 1 tbs apricot preserves
  • 1⁄4 cup apple cider vinegar
  • dash of hot pepper flakes

Sautée for 5 minutes until golden brown.