I've been doing so well buying more fruits and vegetables. If you open our refrigerator all you will see is healthy Whole food. I know you might think that eating natural means that my grocery list is really high, but it's not at all. By shopping smart I have spent the same and some times even less then what I did before. I've been planning our meals around what is on sale at the grocery store. Some times I buy organic but there are times when it's just a better deal buying non organic. For example Organic Red Peppers are $1.49 each but the non organic ones are 5 for $5 right now. So I stocked up on non organic and just made sure I gave them a really good wash. I've noticed a big difference on what the boys grab for a snack and what Richie does too. If you only have Whole foods in your kitchen you really do not have a choice. Here's a great recipe that we love as a afternoon snack or as a side dish with dinner.
ZUCCHINI BOATS
4 large zucchini
1 tablespoon coconut oil
1 red pepper, minced
1 red onion, minced
1 cup mushrooms, minced
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 cup crumbled goat cheese

1. Preheat oven to 400 and cover cookie sheet with foil
2. Cut the zucchini in half lengthwise, and clean the seeds out of the center to make a large opening for the vegetables.
3. Preheat a large skillet with coconut oil over medium heat.
4. Saute the pepper, onion, and mushrooms with the garlic powder, salt, and pepper until the veggies are slightly softened.
5. Pack the saute veggies into the centers of each zucchini, and top with goat cheese.
6. Bake at 400 for 20 minutes or until zucchini is tender and cheese is melted.