That was fun….let’s do it AGAIN!

5 Weeks to Tighten WhatchaCan

The past month has been chocked full of more of the same stuff from the past 13 weeks…..up at Crack-O-Dawn, Weight Train, Cardio, buy food, prep food, cook food, eat-eat-eat-eat-eat food, work, play, sleep, Get Up & Do It ALL Again!! I LOVE IT!!

And now I find myself 5 days away from my second competition!!

I’ve kept up the hard work, maintained the Lbs and hopefully continued to tighten and tone the muscles connected to my bones!!


A new dish for the Italian Vegans out there! Well…that may be quite the oxymoron….my bad Part-Italian-Self can’t help but add chicken or fish to mine, BUT…in and of itself this is a Clean, Lean and Mean Vegetarian dish!

Vegetarian Lasagna (Or Not)

The Garden



Yellow Squash



Red Bell Pepper

Tomato (Puree)



Basil (Fresh big leaves)

The Spice Rack




White Pepper

The Layers

The vegetables will act the part of lasagna noodles. Slice the Eggplant, Zucchini and Yellow Squash all lengthwise approximately 1/8th of an inch thick. To add another dimension of flavor, season the slices with olive oil, coarse salt, pepper and grill.

While the veggie layers are grillin’, chop the onion, dice the garlic and saute them in olive oil. Once the onion and garlic begin to sweat and become translucent, add the tomato puree, oregano, coarse salt and white pepper.

The Layers

The base layer (and stabilizing part of layers) will be the Eggplant. Building up from there, layer the zucchini, yellow squash, spinach, mushrooms and a portion of the tomato puree mixture. Then repeat – Eggplant, zucchini, etc. The final (top) layer will be Eggplant.

The Heat

Pre-heat the oven to 375 degrees and baked for 45 min.

The Options

To turn this into a carnivorous dish, add grilled chicken or fish to the layer mixture.

And….If you’re of the dairy eating kind….dust in some Reggiano Parmesan between layers and on top.

Like any Italian dish, the leftovers only get better!! Mangia, Mangia!!


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