It has been a depressing week. My arthritis in my hands has been acting up so I couldn’t cook or post. Cooking is my Zen and happy place and when I can’t I get really sad. Then on top of that, we experienced a loss in our family. I’ll never understand the lesson in losing a family member. You’ll always wish you had more time, more moments to cherish.
The person who passed wouldn’t want to see you not taking care of yourself. I think in times of mourning it is important to try and enjoy the little things no matter how small and do some self-care. So today, we went for a walk and then I made a simple healthy meal. Chopping was still too hard on my hands so for this recipe I used a mandolin to slice my veggies.
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 can petite diced tomatoes
- Salt and pepper to taste
- 2 tsp. parsley
- Pre-heat oven to 375*F.
- Grease the bottom of a ramekin or baking dish. Drain the tomatoes in colander and add to the bottom of the dish.
- Place squash and zucchini on top of tomatoes alternating them.
- Bake in the oven for 20-30 minutes until the veggies are soft.
- Add salt, pepper, and parsley.
I served this with some rotisserie chicken I got from the grocery store. If my hands had been better, I would have made some ground beef and added cheese to make a lasagna bake.
Peace and Blessings 😊