DAY 3: Stuffed Zucchini, Carrot Sticks & Apple Slices

Steamed Rice

  • 1½ cups Basmati rice

  • 3 cups water

  • 1 tsp sea salt

Instructions

Rinse rice in cold water 5 times to remove starch, draining water off when it turns milky. Mix rice, 1½ cups water and salt in saucepan. Bring to a boil; cover, reduce heat and simmer 15-20 minutes or until water is absorbed and rice is tender. Set aside 2¼ cups for Spanish Rice. Use remaining rice in Stuffed Zucchini.

Stuffed Zucchini

  • 4 small zucchini

  • ½ lb ground beef

  • ¼ cup onion, finely chopped

  • ½ green bell pepper, finely chopped

  • 1 garlic clove, minced

  • 1 tomato or 2 Romas

  • ¼ tsp ground cumin

  • ½ tsp sea salt

  • 1 cup rice, reserved from Steamed Rice

  • ¼ cup Jack cheese, grated

  • 1 tsp olive oil

Instructions

Boil whole zucchini for 6 minutes. Drain and cool slightly. Brown ground beef in skillet. Add onion, bell pepper & garlic and sauté until tender. Remove from heat. Add tomato, spices and rice; mix. Cut zucchini in half lengthwise, and scoop out flesh, leaving a 3/8″ thick shell. Chop zucchini flesh and add to ground beef mixture. Add cheese and mix. Mound filling generously into zucchini shells. Place in lightly oiled baking pan; bake, uncovered, at 350°F about 20 minutes.

Use 2 carrots, peeled and cut into sticks, for tonight’s dinner. Save for later: 6 carrots for Pasta Primavera and green salad, 2 ¼ cups steamed rice for Spanish Rice.