Back on Track

So I am down another 7 lbs since my last post.  I have been having a hard time not cheating.  I have always been an emotional eater and have been under A LOT of stress so needless to say I haven't been so good.  I am definitely doing my walking and even gone into the gym and my apartment to walk.  

So I have to start packing up my house for my move (the cause of all my stress) and anyone that knows me knows how much I hate packing and moving.  I have to be out of the apartment by 2/28/15 so I really need to get this done.  UGH don't want to do it.

On the brighter side of things, I found another recipe that I tried ad it is amazing.  It's supposed to be an appetizer but since I don't eat much it works as a meal for me.  See recipe below.

Chicken & Zucchini Poppers (GF, DF)

Author: One Lovely Life

Serves: 4-5

Ingredients

• 1 lb. ground chicken breast
• 2c grated zucchini (leave peel on)
• 2-3 green onions, sliced
• 3-4 Tbsp cilantro, minced
• 1 clove garlic
• 1 tsp salt
• ½ tsp pepper
• ¾ tsp cumin
• olive oil, for cooking (or coconut oil, avocado oil, or ghee)

Instructions

1. Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.

To cook on the stovetop:

1. Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

1. Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with guacamole, salsa, or your favorite dip.