#healthyeatingyay

Just made the most amazing creamy marinara sauce over zucchini pasta. I am still buzzing over it because it was so tasty and so damn healthy.

Ingredients (serves one):
- 2x zucchini
- 1 can of diced tomatoes (mine was flavoured with garlic and basil)
- 3 mushrooms
- 1/4 of an onion
- handful of basil leaves
- crushed garlic
- olive oil
- 1/4 cup of light Greek yoghurt

1. Using a grater, grate the zucchini into long shreds (so it resembles pasta) - mainly because I don't own a mandolin and so I read somewhere, that if you use a grater on its side, it's pretty much the same and so far, I haven't had any major issues.
2. Lightly fry the zucchini with a little olive oil and salt and then set aside.
3. Dice mushrooms and onion. Cut basil leaves into bits.
4. In a saucepan, add a tablespoon of olive oil and fry the onion and minced garlic.
5. Add mushrooms and cook until the mushrooms are done. Add some dried mixed herbs/basil (optional, but we have oodles of dried herbs lying around the house, and I think it adds to the flavour)
6. Add the can of diced tomatoes to the saucepan and heat until the sauce begins to thicken. At that point, at the basil leaves, with salt and pepper to taste.
7. Remove saucepan from heat, and I waited maybe two minutes for my marinara sauce to cool down before I added half of it to the Greek yoghurt.
8. Add this mixture to the rest of the marinara sauce in the saucepan and mix well.
9. Mix into the zucchini pasta and serve :)
Honestly, I love light Greek yoghurt. It tastes like it should be waaaay more unhealthier than it really is. But at a measly 25-ish calories for 1/4 cup, it makes the marinara sauce just a weeeeee bit more derishious.

Had a great tabata workout today and I am running hiiiiigh on endorphins. Yay. Time to tackle neuro.