The first week is easy and filled with enthusiasm. Then reality hits you as you realize the old stand-bys of spaghetti or tostadas are no longer available to you. You have to make a whole new list of "go-to" recipes. And that is a daunting task. This is a journey I have just started. I am keeping my food journal here so that when you are in a rut or are starting to panic you can look here for ideas and perhaps even inspiration.

Sunday, January 15, 2012

Calibacitas

Calibacitas is a wonderful dish that I first had at a great Mexican restaurant while living in Tucson.
Slice zucchini into 1/2 inch rounds. Spread on a rimmed baking sheet and brush both sides with coconut oil. Season with garlic powder, salt and pepper and top with shredded cheddar cheese. Then bake at 450 for about 30 minutes, or until brown and bubbly. If you are making this with the beef enchiladas they will be done at the same time.
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