So, are you up for a serious challenge?  Here’s how it goes: Grab The Police’s “Roxanne,” turn up your speakers and position yourself in a plank.  Whenever Sting says, “Roxanne,” you do a push-up; whenever he says “Red Light,” you do a plank knee tuck.  Throughout every other part of the song, you’ll be holding your plank.  As you know, verse 2 and 3 are really when you either get incredibly drunk (me 6 years ago) or when you want to vomit  from exhaustion (me 3 days ago). Okay,  go try it now. Ryan and I will wait…

HOLY HELL, eh? But kind of awesome too, huh?  Welcome to your new chapter.

Speaking of The Police, I’d like to arrest this dinner for being so damn good. This meal is so sneaky – it’s low-carb, high protein, gluten-free AND you significant other/roommate/Kramer-like neighbor will never suspect it’s healthy.  What a snnnnnnneeeaakkky mom!  If you’ve got 20 minutes (from start to plate), you’ve got dinner that people will high five you for.

Mexican Zucchini Skillet with Carne Asada

Mexican Zucchini Skillet:

Ingredients: 

• 1 garlic clove, finely chopped
• 1 tbsp extra virgin olive oil
• 1 lb zucchini, diced
• 1 large tomato, cored, seeded and diced
• 1 green onion, thinly sliced
• 1 tbsp minced fresh cilantro
• 1 tsp minced pickled jalapeño
• 1/2 cup crumbled queso blanco (or queso fresco, cotija or feta)
• 1/2 avocado, cubed
• fresh lime juice, to taste
• salt, to taste
• freshly ground black pepper, to taste

Directions:

Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add the tomato and green onion and cook about 3 minutes.

Remove skillet from heat and add cilantro, jalapeño and lime juice. Season with salt and pepper to taste and top with queso blanco and avocado.  Serve hot.

When you add the tomatoes, have your dinner partner throw the carne asada onto a high heat grill.  Cook 2 minutes each side and cut into strips, served over the mexican zucchini!