First Night in the Gym Since the Jurassic Period

Big step. Huge step. Scary step. If you know me, you know, I'm the laziest ever. It wasn't just bad diet that got me where I am today. So getting to the gym was the last thing I wanted to do. Ever. But I decided I needed to start somewhere. Luckily we have a free gym on campus at work. With the enthusiasm of some of my team members, I got there finally. I wasn't able to do much. Partly for being so out of shape. And partly necessary I need to quit smoking. My lungs were angry. But I did about 20 minutes worth of stuff (mostly bike and some weights).

I know this part is tough for many of us. And 20 minutes (or 5, or 10 even) can be so discouraging for those of us who want to get there yesterday. But stepping foot in that room was the accomplishment today. I well get better at this and that 20 minutes will multiply. Just get there. Walk in and out the first time if you have to. Just get there. That's the first step.

Recipe - Italian Turkey Burgers

I've seen a ton of different ways to make turkey burgers these days. All very delicious, but I noticed that there weren't may good Italian inspired turkey burgers. These burgers are delicious and only 4 points (minus bun).

Italian Turkey Burgers

Ingredients:

1 zucchini, grated

2 cloves garlic, minced

2 Tbsp onion, chopped

1 Tbsp fresh parsley, chopped

4 leaves fresh basil, chopped

Salt/Pepper

1/4 tsp dried rosemary (crushed/chopped)

1/4 cup breadcrumbs

3 cups Homemade Sauce

1 1/2 lb ground turkey

Grate zucchini with a cheese grater.

Add zucchini, chopped garlic, chopped onion, chopped parsley, chopped basil, pinch of salt and pepper, rosemary, breadcrumbs and turkey in a bowl.  Mix really well with hands. 

Form mixture into five even sized patties. 

Put patties into a hot pan, just until a sear is formed, then turn down the heat to low. Cook on one side until mostly browned, then flip to sear the other side.

Top with homemade sauce for extra flavor. 

I used whole wheat sandwich thins as a bun, which are only 3 points. But feel free to use whatever bread you prefer/have in the house or eat it with a fork and knife!

Recipe - Herbed Baked Fries and Roasted Garlic Mayo

I adapted this recipe from one I found online. I made it from the herbs I had in my cabinet. So feel free to play around with what you have lying around. The fries are 5 pts for about a potatoe's worth (so half). The mayo is 2 Tbsp for 3 pts.

Herbed Baked Fries and Roasted Garlic Mayo

Ingredients:

1 head of garlic, roasted

2 large potatoes

1/2 tsp salt

1/2 tsp pepper

1 tsp rosemary, crushed or chopped

1/4 tsp red pepper flake

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp dried parsley

1/2 tsp dried basil

1/4 cup mayo

1 tsp olive oil for garlic

2 tsp olive oil for potatoes

Preheat oven at 400 degrees. If you have never roasted garlic before, it's really simple. Cut the top off a head of garlic, drizzle with a tsp olive oil.  

Wrap in a purse of aluminum foil, place in a baking dish and put in the oven for about 30 minutes.

Wash and dry potatoes. 

Cut potatoes long way, about 1/4 inch thick.  Then cut those slices to french fry thickness (about another 1/4 inch)

Pat fries dry with paper towel. Add potatoes, 2 tsp oil, herbs, salt and pepper into a bowl and mix well. Arrange one layer of potatoes on a cookie sheet, layered with foil and sprayed with cooking spray. Bake for 30 minutes, turning twice during cooking. 

Squeeze roasted garlic into a bowl with the mayo. Mix really well with a fork, breaking the garlic up as well as possible. 

Recipe - Zucchini Lasagna

This idea came to me a while ago when a friend asked for a gluten free pasta recipe to make lasagna. We looked but they all seemed so complicated. So, I suggested that he try making this recipe, lasagne with zucchini instead of pasta. Also, this recipe is completely vegetarian. One quarter of the pan is 5 points. And it's a huge portion!

I sliced the zucchini on a mandolin. A mandolin is not completely necessary but makes the process of slicing the zucchini thin a million times easier.

Zucchini Lasagna

Ingredients:

2 cups cauliflower, chopped

2 cups broccoli, chopped

1 1/2 lbs zucchini (about 3 medium zucchini) sliced thin

5 cups of Homemade Sauce

2 cups (about 8 oz) light mozzarella cheese

18 oz light ricotta

1 egg

4 cups spinach

Pre-heat oven to 375 degrees. Slice zucchini thin, toss with salt in a colander and let it release it's moisture over a bowl or in the sink. Add broccoli and cauliflower in sauce in a pan on low for an hour while zucchini wilts.

Meanwhile, saute spinach in a pan with salt and pepper. Cut heat before leaves are completely wilted.

Mix ricotta and egg together really well. This will keep your lasagna together a bit better when you're ready to serve. Cut your cheese to manageable pieces.

When zucchini has the pliability of pasta and the the veggies in sauce are tender, you are ready to assemble!

Start by laying sauce in the bottom of a baking pan. 

Then lay slices of zucchini out across the pan. 

Then add ricotta mixture and cheese next.

 Finish the layer with sauce and spinach. Repeat for as many layers as you have ingredients/space.

 

Tip, you always want to end with a zucchini layer and have some cheese to add to the top.

Bake for 45 minutes with tin foil on top, and 15 minutes without the foil. For brown crispy cheese, put the broiler on for the last 5 minutes.

This is a one 8th piece (my roomates had already eaten and I can't eat cheese):

 It smelled amazing though!

Judging a Book by it's Cover

Yesterday my friend Kelsey and I were sitting and talking about our weight loss so far. It's the customary topic of conversation on weight in day. A co-worker of ours came up and asked if he could join in our conversation, and of course we invited him in. Kelsey and I were talking about eating habits growing up and what we've changed. We sort of mentioned to our co-worker that might not understand as he's a thin and tall young man.

Well we were very wrong. Turns out that this friend, who I've known for quite some time, had a weight problem in high school. He was lucky enough to have been able to go to Jenny Craig, get active and turn his weight around at a young age. We were stunned by his story. He admitted that he was always interested in weight loss stories and being apart of other people's journeys. I told him about this blog and later he came up to me as I was leaving and gave me a big hug. He told me he was so proud of me and where I'm heading. It made my day.

So I say to all of you out there, don't judge a book by it's cover. Also, be open to other people's stories. You never know when their experience will change your day/week/year/life.

Recipe - Lite Meatballs

Here is an awesome take on my homemade meatballs. This is made with very lean ground beef which takes a lot of the fat away. This recipe makes your meatballs 5 pts for 5 meatballs. Enjoy!

Italian Meatballs Lightened Up

Ingredients:

1 lb lean ground beef (at least 90/10)

1 small onion, chopped

3 cloves of garlic, minced

1/4 cup fresh parsley, chopped (1/4 cup before the chopping)

4 basil leaves, chopped

1/2 tsp rosemary, ground

1/2 tsp Worcestershire sauce

1/2 tsp red pepper flakes (more or less dependent on taste)

1/4 cup breadcrumbs

1 egg

5 cups of prepared sauce

Salt/pepper to taste

Sweat onion/garlic in a saute pan, till translucent.

Add parsley and basil till soft, less than a minute.

Add oregano, rosemary and red pepper for one minute more. Let mixture cool.

Combine meat, breadcrumbs, Worcestershire, egg and onion mixture together in medium bowl. Mix together well. Shape meatballs by taking 1/4 cup of mixture and dividing in half (making meatballs 1/8 cup each).

Drop meatballs into sauce in a high sided pan, on medium low heat. Cook for 10 minutes on one side, covered. Then flip and cook for 10 more minutes on the other side.

Serve over pasta, or with toothpicks for a great appetizer. 

Recipe - Italian Sauce of Awesomeness

This is a recipe Kenny (my roommate) and I wrote. You can take this basic concept and try different types of canned tomatoes or even adding different herbs and spices. This recipe is meant to set the stage for a few light Italian recipes that are soon to come. Word of advice, start this recipe on a day off. Give it as much time as you can to cook and marry the flavors. The more time the better! This sauce is about a point a serving (about a cup).

Italian Sauce of Awesomeness

Ingredients:

1 large onion, chopped

3 cloves of garlic, minced (more if you prefer)

1/4 cup fresh parsley, chopped fine

4 fresh basil leaves, chopped fine
3- 28oz cans crushed tomatoes
1 Tbsp oregano, dried
1 tsp rosemary, crushed or whole/chopped
1 Tbsp olive oil
Salt/pepper to taste

In a large sauce pot, on medium high heat, add in the oil. When oil is hot, add onions and garlic and sweat them till translucent. Add a few pinches of salt and pepper. Don't go overboard, you can add season later. Add the oregano and rosemary. (If you are using dried parsley and basil, add them now as well)

At this point you want to pour in your crushed tomatoes.

Drop your heat to simmer and add in your parsley and basil. (If you are using fresh)

Simmer your pot of sauce for two to three house, stirring every half hour or so. It's very important, when you are stirring, not to scrape the bottom of the pot. Something will burn at the bottom and you do not want to incorporate that taste into your sauce.