It’s totally normal to celebrate the end of a test by buying 5 pounds of zucchini, right?

This time I didn’t even try to get a smaller bag because I’m confident I’ll go through it!

Today, I’m going to catch up on all the delicious (often zucchini-based) meals I’ve been eating, and also talk about a little fitness!

The fall weather has me craving longer distances, running-wise. My foot (post stress fracture a year ago) is starting to feel really solid. My tendonitis is feeling better….although it seems to have been replaced by my old plantar fasciitis….

Anyways, I think I’m going to slowly and carefully start building a little more distance. Maybe do another half, if everything feels good. Not soon, I’d be shooting for the spring or even next fall. But for now, I would love to do a 10k! I’m a faster human than I was before when I was doing more runs. So I’m going to play around with it, and see what happens! I miss my Sunday morning long run tradition! I actually don’t think I’ve really run more than 3 miles since last November, when my foot got pretty sore for a while after a 5 mile run. So we shall see!

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Otherwise, I’ve been doing basically all Crossfit lately. I need to get back to spin classes, and yoga. While Chloe was here, I didn’t run at all (just walked a ton!) in an effort to get my plantar fasciitis to feel better. It’s not bad, but I’m trying to really take care of it!

So let’s go through, shall we?

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I finally made zucchini lasagna! It tasted great, but presentation left a little to be desired.

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I had 2 layers of zucchini noodles, with a ricotta-parmesean-+1 egg in the middle, with tons of pasta sauce, and topped with mozzarella. I froze most of it for when things get crazy (or I get lazy).

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Pumpkin smoothie! I genuinely thought this was going to be disgusting, but it was actually delicious! I blended up half a packet of Flapjacked vanilla smoothie mix, half a frozen banana, half a cup of milk, half a cup of canned pumpkin that I had leftover, plus tons of cinnamon and pumpkin pie spice. Yum!

In other zucchini news, once I bought another large batch of zucchini, I invested in a more legit spiralizer and it was the best decision. 100% worth it, and I love it.

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SO I’ve been making tons of zoodles.

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This was a great combo: parmesan, mozzarella, chicken, garlic, lemon juice, and salt and pepper.

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And then there’s the classic marinara. Similar to spaghetti squash, in my opinion the key is to get the squash tasting good before you put sauce on. I used various seasoning blends and salt and pepper.

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I’ve also been into non-green green smoothies lately. Mango juice, frozen berries, and spinach.

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When Chloe was here, I got a few Trader Joe’s salads because cooking with her was hard, and she was time consuming, and I had to run home in the middle of the day and shove food in my face while entertaining her. This one is my favorite. I used to eat it a lot in undergrad, especially when I was sick because it doesn’t have anything I’m allergic to. Broccoli slaw, dried cranberries, sunflower seeds, kale, chicken. YUM.

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More healthy pumpkin bread from the freezer. I think I’m going to make more soon because I have a lot of ripe bananas.

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My go-to BBQ chicken salad has been making a comeback! Dressing is just salt, pepper, olive oil, and lime. Then I tossed together corn, tomato, and lettuce, and topped it with BBQ chicken, cheese, and guacamole. A break from zucchini—what??

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I love the pumpkin yogurt-fig-sunbutter combo. Plus a peach. The peaches are good, but I can tell they’re reaching the end of the season. Apples season is coming, my friends!

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I went to the weekend farmer’s market, and they had a gluten free bakery that comes to our market back home! The best part is I already know what things I’m not allergic to. Naturally, I had to pick up a flour less chocolate torte.

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I did my Wednesday night farmer’s market thing as well and of course picked up a tamale. This week was chicken! I had some of my favorite fall harvest salsa on the side, plus a salad tossed with Bolthouse cilantro ranch.

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Dessert of chocolate Halo Top and fancy caramel sauce.

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I ate the same breakfast, lunch, and dinner Saturday and Sunday without even realizing it! For my lunches, I had my favorite salad. I admit this is super weird, but I like it and it’s quick and easy. Lettuce, American chess,e deli turkey, chopped with scissors, and then dressed with guacamole and topped with ketchup.

Dinners were a zucchini scramble with reduced fat alouette. I realized that it is going to expire extremely soon, so I repeated the meal Sunday.

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Served with a peach one night and GF cinnamon raisin toast the next.

Here are a couple of other fun (seasonal!) things from this weekend:

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I found this pumpkin wheat beer and of course had to try it! Sipped while cuddling with the cat on the couch and streaming Stanford-UCLA football. Fall feels like football season, and I hadn’t caught a game yet. It was a good one! We came out on top! It made me nostalgic for my alma mater for sure though!

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My Starbucks fall drink of choice: decaf cappuccino with one pump pumpkin spice.

And FINALLY. FINALLY, I made zucchini bread. After buying probably 20 pounds of zucchini over the past month and a half. I made pumpkin-zucchini chocolate chip bread, so it’s also seasonably appropriate! I love this recipe: just 1/3c honey as the sweetener!

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Check back in next time for more zucchini adventures. I probably have at least 3 pounds left! I’m trying some different things this week. I’m thinking teriyaki stir-fry, Mexican style, and pad thai!

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