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Danielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!

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Danielle Prestejohn
by Danielle Prestejohn, Fitness and Nutrition Expert

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Today's recipe is super simple and delicious! It is gluten- and grain-free and can easily be made Paleo too!

  • 3 eggs

  • 3 small zucchini

  • 1/2 c. to 1 c. tomato sauce

  • 1 cup sliced mushrooms

  • 2 tbs. Parmesan Cheese (omit if Paleo)

  • 1/2 cup mozzarella cheese (omit if Paleo)

  • oregano

  • tbs. olive oil

  1. In a small saute pan , add olive oil spray and your mushrooms and saute until cooked

  2. In a food processor shred your zucchini and squeeze out the excess water

  3. In a large saute pan, heat your olive and coat the pan well

  4. Add in your zucchini, season with pepper, press down into the pan and cook on medium heat 5-6 minutes flipping over once.

  5. Whisk your 3 eggs in a bowl with the parmesan cheese and add the eggs to the saute pan.

  6. Cook the eggs and zucchini on medium heat about 5 minutes.

  7. When the eggs have almost finishing cooking place the pan in the oven and broil for 1 minute.

  8. Remove the eggs and top with the sauce, mozzarella, and sauteed mushrooms, season with oregano as desired.

  9. Place the pan back into the broiler for one minute more to melt your cheese. Enjoy!

Pizza is one of the foods I miss the most being gluten free. What would you miss most if you had to give up grains or gluten? 

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