Next month the 40 days without meat kicks off. it’s an action in Flanders to increase ecological awareness. Every day without eating meat you save 1100L of water plus 2,1 kg less greenhouse gas emmision (equals 15km of driving a car). A lot of famous Belgian people are participating and so will I. Luckily I’m not a meat person :). I love chicken and fish, so that’s what I’ll be cutting back on. I don’t eat meat often, once or twice a week a piece of fish or chicken. It is shocking though what the effect is of eating your daily piece of meat!
This morning I had porridge again with half a sliced banana.
Last night we recieved a fresh layer of snow…I’m starting to grow tired of snow! Bring on spring already! For lunch I made some Italian Stuffed Zucchini Boats. They where delicious!
Stuffed Zucchini Boats
- 2 medium zucchini
- 2 garlic cloves, minced
- 1 medium tomato, seeded and finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 2 Tbsp. olive oil
- 3/4 cups shredded Parmesan cheese, divided
- 2 tsp. fresh basil, chopped
- Preheat oven to 400°F or 200°C.
- Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
- Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.
In a way they tasted like pizza! 😉
For dinner I had some more zucchini boats.
Enjoy your sunday everyone!