Jacy Shaffer, registered dietitian on staff at Cross Conditioning Training, is offering a workshop both in person and virtually on incorporating plant-based meals into your diet. The workshop will be held Saturday at 11 a.m. at CCT, which is located at 2935 Providence Road, Suite 103 in Charlotte. You can register here through by finding June 19th on CCT’s schedule of classes and events.
The one-size-fits-all approach rarely works in life, and it really doesn’t work for diet either. Many popular diets are made up of strict rules with blanket statement promises. There is no consideration of what your health history is, what foods you even like to eat, or what makes you feel great.
Incorporating plant-based meals as a way of eating, not as a strict diet, offers flexibility and puts the emphasis on real, whole foods – what you should eat rather than what you shouldn’t.
As an example of the kind of hands-on knowledge you’ll get at her workshop, Shaffer shared her own personal twist on a Food Network recipe for “Broken Lasagna.”
Jacy says, “I came across this recipe in a magazine and have made a few changes of my own. It always stands out to me because I never cared for zucchini, but cooking it in a new way completely changed my opinion. With plant-based eating, simple ingredients like lemon, herbs, and olive oil are common, and this recipe has all three. It tastes so fresh and is perfect for a summer day. ”
Farmer’s Market Zucchini-Tomato and Pasta
Ingredients
– Salt
– 2 large zucchini, coarsely grated
– 12 ounces whole wheat penne noodles (can sub a gluten free grain like quinoa)
– 3 tablespoons olive oil
– 2 cups cherry tomatoes, halved
– 1/2 teaspoon finely grated lemon zest
– Freshly ground pepper
– Freshly grated parmesan cheese, for topping (omit cheese for dairy free option)
– 1 small bunch chives, cut into 1-inch pieces
Directions
-Bring a large pot of water to a boil. Meanwhile, toss the grated zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture.
– Add the pasta to the boiling water and stir. Cook until al dente, about 10 minutes, then drain the pasta.
– Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper.
– Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and toss. Stir in half of the chives. Season with salt and pepper. Divide among bowls and top with cheese and the remaining chives.
Shaffer works directly with CCT’s trainers to ensure that clients get a full circle experience. Jacy has both private and clinical experience, and works to help clients reach specific nutrition goals – weight loss, having more energy, fueling workouts, meal planning and managing chronic conditions. For more information about her services, visit the CCT website.
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