Nothing is better than waking up in the morning, drinking two glasses of water on an empty stomach a cup of coffee and enjoying the healthiest and fastest breakfast!
30g of Bran flakes with a glass of Alpro vanilla soy milk provide enough energy to kick start any day.

Three hours later, I ate a medium sized apple!

Lunchtime! Something different today and unusual! Whenever we think about zucchinis, we remember the famous rice and meat stuffing.However, today my main course’s zucchinis stuffing will be different! Meat free, rich in fiber and a complete source of proteins.Any clue ?

Quinoa zucchinis!

Quinoa is a gluten-free delicious grain that started being cultivated around 5000 years ago in the South of America where the Incas referred to it as Chisaya Mama meaning mother of all grains since it is a complete source of protein, rich in fiber, iron,  phosphorus, potassium, copper and zinc and most importantly magnesium that’s essential for the good control of glucose and insulin in our body.

It is the fastest cooking grain and requires less time than rice to be cooked!Quinoa is also low in the glycemic index which means it will not spike your blood sugar too fast. Quinoa will cause blood sugar to be released at a lower pace into the blood. This feature helps lose weight and a better control of blood glucose.

Ingredients:

10 zucchinis

2 tbsp tomato paste

1 large tomato sliced

1 large onion sliced

Filling:

½  cup quinoa

½ cup chopped parsley

2 diced tomatoes

1 diced onion

¼ cup chopped coriander

½ tsp black pepper

1 tsp salt

2 tbsp canola oil

lemon juice

Method of preparation:

1. Wash zucchinis and carefully hollow out the pulp.
2. Thoroughly mix all the filling ingredients together. Fill each zucchini with mixture up to 1 cm from top, do not fill completely.
3. In a large pan place the sliced tomatoes, onions and pulp with the tomato paste.Add filled zucchinis and fill the pan with water.Cover with lid.Bring to the boil, uncover, reduce heat to low and simmer for about 45 minutes.
4. Serve with a small bowl of low fat yogurt.

Preparation time: 30 minutes                                           Makes: 5 servings

I had 5 zucchinis for lunch with a bowl of fat free yogurt and definitely started with a green salad with lemon mustard dressing.