Tag: Garlic

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General Weight Loss Tips

Listen, Read, Eat

Listening: This album has been my work sound track since it’s recent release. Nice job Bon, nice job. My favorite song is Minnesota. WI.

Reading: Over vacation I read Delirium by Lauren Oliver and cannot recommend it enough if you liked The Hunger Games. Not that they are similar, but in that “the world is messed up, young love” sort of way. Oh, please read it so I can talk about it with someone. And now I’m re-reading The Great Gatsby, it just feels like the right thing to do.

Eating: I’m working on creating new go-to meals that are low in calories, filling, real food, flavorful and ethnic inspired. Case in point: today’s lunch was under 200 calories, 198 to be exact. Bonus: the cucumbers were from our garden.

1/3 chicken breast cooked in a touch of olive oil and jerk seasoning. yogurt sauce made with whole plan yogurt, dill, garlic and seas salt. fresh cucumbers. 1/2 C garlic and olive oil couscous.

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The Bachelorette Dinner

A couple of weeks ago Josh went out with his friends leaving me home to live the life of a bachelorette. That’s what I like to call it at least. I felt the need to fix myself a really nice solo-dinner and it kinda made me laugh because it’s more of a man meal. Josh is more into ethnic foods with rice, and while I love those things, I really love a good steak too.

My idea of a good steak is a ribbye, which can be a little on the expensive side at about $6.50 a steak, but oh, it’s worth it. And way cheaper than a steakhouse.

I always use Alton’s cooking methods for the ribbye in my cast iron skillet. This is by far the most tender, flavorful steak I’ve ever had.

Serve with sweet potato fries, mixed greens salad with home made creamy garlic dressing, and a glass of wine. Perfection!

What is your favorite home-cooked indulgent meal?

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Recipe: Zucchini and Feta Griddle Cakes for Two

Have you ever done something that later left you thinking “self, you’re awesome for doing that!”? Well, over the summer people were leaving zucchini at my doorstep and then running away. Not really, but that’s a better story than me feeling sorry for the unloved zucchini and bringing any and all that was offered to me into my home. I’m an adopter, that’s what I do.

I pulled out my food prossor and grated a few large zucchinis then put them in freezer bags for a later date. That later date came and I knew I needed to make zucchini cakes.  I also knew that the recipe should involve feta. Almost every recipe should involve feta in my opinion.

Zucchini and Feta Griddle Cakes (makes two)

Ingredients:

1 C grated and drained zucchini- 20 calories

¼ C crumbled feta – 90 calories

1 egg – 70 calories

½ t salt

1 clove of garlic minced (or garlic powder)

¼ C flour- 114 calories

2 t olive oil – 80 calories

Total calories: 374

Per serving: 187

Directions:

Squeeze excess water out of zucchini. Combine all ingredients except for the olive oil into a large bowl. Mix well with hands or a wooden spoon.

Pour olive oil in griddle and heat over medium for a couple of minutes. Divide zucchini mixture then form into two patties.

Cook on both sides for about two minutes. Or until the feta begins to melt.

Serve with greek yogurt, sour cream, or marinara sauce.

Enjoy! They tasted like fresh zucchini, but cake-like and tangy/salty from the feta. Definitely plan to make them again. Plus Josh loved them which is a bonus.

(pictured here with butternut squash fries and salmon)

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