Lot’s to chat about today! From my new form of Cardio, to a Squash Flower recipe and finally my last Blogaversary giveaway featuring the Protein Bakery!
So a week ago I purchased a bicycle! It’s not a fancy shmancy Lance Armstrong Olympic speed cycle type bike but it’s a kick ass purple Huffy 18 speed road bike and I’m in LOVE!!
My first ride was last Saturday morning and I’m absolutely OBSESSED with cycling. I’ll never run again! I never felt a “runners high” even after a race but when I finish a ride I’m pumped and I feel like I can tackle the day. Plus I can actually enjoy the scenery…
I’m not saying that YOU should give up running or that running is bad I’m simply saying that it’s not for me and I’m so happy to find a form of outdoor cardio that makes me happy and that I ENJOY. I encourage you to get out and find an activity that you will WANT to get up in the morning and do, everyday not just for a couple of days.
So not only am I loving biking but I’m also loving Squash Flowers!! Squash Flowers, if you don’t have your own garden, can be found at most farmer’s market or local produce stands. I picked mine up at Confreda Greenhouses and Farm in Cranston, RI on Scituate Ave.
These delicate little flowers are super yummy and are usually fried, however I bake and stuffed mine and they were OUTRAGEOUS!
Baked Stuffed Squash Flowers
-1 dozen squash flowers, cleaned and stems removed
-1 roma tomato
-1/2 cup feta cheese crumbles
-1 tablespoon minced garlic
-whole wheat bread crumbs
In a food processor combine, tomato, Feta, garlic and pulse until smooth. Feel free to add some EVOO to allow it to become creamy, once smooth spoon filling into a cake frosting gun- trust me
If you don’t have a frosting gun spoon filling into a Ziploc bag and cut the corner off to allow piping.
Take a squash flower and insert tip of frosting gun into opening and pipe cheese filing inside, place filled squash flower on greased cookie sheet and continue until all flowers are filled.
Sprinkle filled flowers with bread crumbs and Italian seasoning to taste.
Bake flowers in preheated 375 oven for 15-18 minutes allowing them to crisp up and become golden. Serve right out of the oven!
Now onto my final giveaway to celebrate my 3 year Blogaversary!! This giveaway is full of PROTEIN and full of CHOCOLATE and I wish I had some right now!!
Happy Entering and Healthy Wishes, T