healthy eating my way (allergy friendly)
So this past Saturday: March 22, 2014 I hosted my first ever Zumba Event. When the date got planned we did not know that it was in the middle of spring break, but people still came, and we had loads of fun…with a lot of sweat.
We were 3 instructors teaching. And thanks to donations we had both goodie bags, and raffles during the 3 hrs the event lasted. I felt blessed that Moon valley organics, Mamma Chia, Sun Warrior and Green Foods all donated products to our event. It got all spread out in the goodie bags. Also in there was a sample packet from Jamberry nails that Kathy Holmes here on base donated. Raffles was donated by one of the Zumba instructors: Rhia, and a insanity instructor and also shakeology representative: Kate from Ft. Wainwright.
It has been a lot of planning, and a long nights, and time in front of the computer for this. But it was all worth it.
Thank you from the bottom of my heart to my family, friends and people that don’t know me for helping out. I feel truly blessed.
Back to the recipe:
1 cup (2.5 dl) breadcrumbs ( I’ve made my own…but of course)
1/2 cup ( 1 dl) grated parmesan cheese
1 tsp sea salt
1/4 tsp cayenne pepper
1)Preheat oven to 400 F
2) Add the breadcrumbs, sea salt, cayenne pepper, and parmesan in a bowl, and mix together.
3) Whisk your eggs in a different bowl
4)Dip each zucchini piece in the eggs, and then in the breadcrumb mix before putting them on a parchment paper.
5) Bake for 20-25 minutes.
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