Why is this so difficult?
Eating is immensely pleasurable. Exercising is...not.
I was doing Jillian Michael's "30 Day Shred". But she kind of scares me.
Switching to something a bit more feminine, now I'm trying the "Tracy Anderson Method Mat Workout."
For four whole days (I'm on a roll! Yay!), I've combined running on the treadmill with Tracy's DVD. My inner pessimist is hissing "Oh, I wonder how long this fitness streak will last," but I'm telling it to hush and taking it a day at a time.
Meanwhile, I'm thinking about meals that are a teensy bit healthier. (Never mind the Nutella Mousse I'm going to post soon...)
Like this Lime-Zucchini Chicken.
Putting your abundant garden produce to good use.
Saute a pound of flour-coated chicken in 2 tablespoons of olive oil.
Squeeze in the juice from two limes.
Toss in sliced green onions,
and diced tomatoes.
Cover and cook on medium-low heat for 10-15 minutes.
1 pound boneless, skinless chicken thighs
1/4 cup flour
Freshly ground black pepper (about a teaspoon)
1/2 teaspoon Kosher salt
2 tablespoons olive oil
2 cloves garlic, minced
Juice of two limes (2-4 tablespoons)
4 green onions, sliced (all of green part, small amount of white part)
2 small zucchini squash, quartered and sliced
2 ripe tomatoes, seeded, "goo" removed, and diced
Using a fork, mix the flour, salt and pepper together on a plate.
Rinse the chicken in cold water. Pat the chicken dry with paper towels. Place the chicken in the flour mixture, turning it to coat on all sides. (This is called "dredging.")
In a large skillet, heat the oil. Add the garlic and saute for 2-3 minutes.
Add the chicken to the skillet. Saute for about 5 minutes on each side, until golden brown. Squeeze lime juice over the chicken and really stir well with a wooden spoon to liberate the flavorful brown bits on the bottom of the skillet.
Add the green onions, zucchini, and tomatoes. Mix well. Cover skillet with lid and cook over medium-low heat for 10-15 minutes. (Check chicken for doneness.)