A Carb Hiatus

Music bumping, Sesame Street playing in the sunroom,  a playing Theo, and a cooking me (MK was at a shoot). It’s such a lovely Tuesday evening.

Carbs and I can’t be friends right now so I’ve been cooking a whole lot of recipes that I’ve always wanted to try but never got around to doing. It was lasagna night in the Kilgore household so in order to get my fix and join in on the eating of course I decided to make Zucchini Lasagna which I’ve always wanted to try and oddly enough never have.

Let me just say this is now a staple of mine. It’s so fast and simple.

Zucchini Lasagna

What you need:

Four Zucchini

1 pound extra lean ground beef

15 ounces tomato sauce

1 cup chopped onion

1 1/2 mozzerella cheese

1/2 parm cheese

Splash olive oil

Any spices you like. I used oregano, garlic salt, basil, and cayenne


What you do:

  1. In a sauce pan add olive oil and onions and let cook.

  2. Add meat, spices and cook.

  3. Add tomato sauce and let simmer for a bit. Until the sauce thickens.

  4. Preheat oven to 375.

  5. Slice your zucchini with a veggie peeler and make a basket weave pattern. Add meat, then cheeses. Keep repeating until you run out of ingredients.

  6. Bake for about 45 minutes or so.

  7. Let cool for about 15 minutes.

    This one is absolutely going to be on repeat in my house. I love when I find a recipe that’s delicious, healthy, and also satisfying!

Okay, so now on to my second zucchini recipe! PIZZA! One of my favorite places to get recipes from is Eating Well. I’ve been a devout reader for years and years. They just posted this deep dish pizza recipe and I was like well this needs to happen. And so I made it and it did not disappoint. First of all the recipe made my kitchen smell amazing. Here is another fast and easy zucchini recipe.

Deep-Dish Zucchini-Crust Pizza

If you haven’t checked out  do it!

If you haven’t checked out do it!

What you need

For the crust:

4 cups shredded zucchini (about 2 medium)

4 large eggs

1/2cup chopped onion

2 tablespoons flour (I used wheat)

For the Sauce:

1 cup crushed tomatos

1/2 cup thinly sliced fresh basil

1 garlic clove minced

1/4 tsp salt

1/4 tsp pepper


1 cup shredded mozzerella

1/2 sliced bell pepper

1/4 adorable little pepperoni

I added mushrooms because I couldn’t help myself.


What you do:

  1. Preheat the oven to 400.

2. In a bowl combine zucchini, eggs, parm cheese, flour, onions and stir.

3. Pour mixture in a baking dish and spread evenly.

4. Bake until set and the edges are brown. I baked mine for about 45 minutes.

5. Mix tomatoes, basil, garlic, salt and pepper and when the crust is done spread it evenly and add toppings.

6. Bake for about 15 minutes. Let cool for five minutes before serving.

Happy carb cutting! Remember if you make either of these tag me!


Savvy Summer Serving

Happy Wednesday Friends!

For me the best part of summer is the food! Seasonally cooking is my favorite! Since it’s the day before the Fourth of July, I thought I would give you an option that’s a little more elegant that you can do on your grill besides hamburgers and hotdogs. Or in addition to. Its fast, simple, and very pleasing to the eye.


Seasonal Summer Bruschetta

What you need:

thin cut steak


thinly sliced tomatoes

corn cut off the cob

a cut up baguette

fresh basil

optional fixin’s: spreadable white cheddar, roasted peppers

(use any kind of sauce you like)


What you do:

Simply cook the steak and asparagus on the grill, slice up your other ingrediencies, and assemble!


Have a wonderful fourth!

I hope it’s full of amazing food, cold drinks, and a damn good time!


Sweet & Seasonal

Fast Fash is going to be pretty sporadic until June because I’m so extremely busy. Having said that I’m hopping on when I can. 

When I cook or bake I have so much fun making things that are seasonal. In this case it’s all about the Strawberru Rhubarb! I’ve actually never made anything with it before so I was really excited to give it a try. Plus I love me a tart. I made this for Mother’s Day this past Sunday.  

Very Strawberry Tart

 (to make this recipe a little more fast I used pie crust that was already made. But feel free to make your own.)

What You Need: 

3/4 cup sugar

2 tbsp flour

2 cups strawberry

2 cups rhubarb

1 tbsp lemon juice  

What You Do: 

Preheat oven to 350. Press your dough into your tart pan, make a few pricks at the bottom, and then put it in the freezer for 10-15 minutes. While that’s in there, mix everything else together in a bowl. Once the tart is ready to come out of the freezer fill it wit your strawberry mixture. In a small bowl mix 1/3 cup of oats, 1 tbsp flour, and five tbsp butter and sprinkle on top of tart. Then just pop it in the oven for about 50 minutes.


Enjoy your delicious spring time tart!