The mother daughter duo of Linda Donaldson and Kiley Williams-Bowls is on a mission to encourage people to live healthy through heathy cooking. After both having had successful weight loss surgeries, they have dedicated their lives to eating heathy and encouraging others to do the same.
Linda strives for the self-confidence, drive and a no surrender stance to share her story in the hope that everyone can experience controlling their health destiny. She lives with passion to achieve her dreams, dedication to stay the path, and grace to tell the dream busters to move aside.
Kiley still recalls the pain of being bullied for her weight during her school years and that has shaped her resolve to empower others to push through their pain and have the courage to reach for more than an ordinary life – whatever their dream.
In their mission to change lives by motivation, inspiration and determination, Linda and Kiley have been featured on KCTV 5’s Better Kansas City with healthy cooking segments, and here is one of the healthy recipes they have shared on the show.
For more healthy recipes and inspiration, visit them online at www.mybariatricfamily.com.
Prep Time: 10 mins,
Cook Time: 25 mins, Total: 35 mins
2 medium zucchini
1-2 tbsp olive oil
⅓ cup Italian bread crumbs
¼ cup freshly grated Parmesan cheese
Cayenne pepper, to taste
Preheat oven to 400 degrees F.
Slice zucchini into ¼ inch thick slices and add to a mixing bowl.
Drizzle olive oil over the zucchini and toss well.
Add bread crumbs and cheese to a separate plate and mix together.
Press each zucchini slice into the bread crumb mixture on each side,
and place on a greased baking sheet.
Grate extra Parmesan cheese over the top, and sprinkle a little cayenne pepper (careful not to make them too spicy!).
Bake for 20-25 minutes, until golden brown.