Getting my (fat) butt into gear

[iesika]

After a recent dip into a mood slump that I was terrified was going to turn into another depressive episode (and in true depressive fashion I had convinced myself *was* another major depressive episode) I made up my mind that I needed to get healthier.

A few days ago, I spent too much money on things like *gasp* a scale and *gasp* a food scale, and a few cooking gadgets to make cooking more easy/pleasant/fun (grating carrots and zucchini is more fun when you have a BRAND NEW GRATER, etc, and now OMG I HAVE A MANDOLIN SO EXCITED). I weighed myself for the first time in like a year and set myself some realistic long and short term goals and started keeping track of everything I ate in private journal posts (private because while I'll probably post a few recipes as I go, I doubt anyone *really* wants to hear how many dates went into my salad).

I'd like to say I'm focused more on health and mood improvement than weight, but the first thing I've got to do to improve my health and mood *is* lose some of this weight.

Other than an upset stomach this morning (whether from the diet change or the fact I had milk yesterday I'm not sure) and a distressing tendency to stare over my laptop at the kitchen, come about ten o'clock at night, everything is going very well so far.

Four pounds down, yo. *airpunch* This is rather unscientific, considering it's been only a few days, but whatever, I'm taking what I can get.

Comments

[drake-love.livejournal.com]

So, I don’t know if this will work for you or not, but it is one of my favorite recipes. Which I now have to go make, because you have made me hungry. Congratulations and good luck on improving your health.

Zucchini Quiche Recipe

Ingredients:
4 cups thinly sliced zucchini
1 large onion, thinly sliced
3 tablespoons butter
2 eggs
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon each garlic powder, dried basil and oregano
1/4 teaspoon pepper
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 teaspoons prepared mustard (I use Dijon mustard, but any kind will work)

Crust:
1 cup Whole Wheat flour
¼ tsp salt
2 Tbp Oil
3 Tbp milk


Directions (nine inch pan)

For the crust:
In a cup mix together oil and milk, then mix with flour and salt. You may or may not need to add more milk/oil mixture depending how dry your crust comes out as. Then press into pan so that the layer of crust is thin.

For the filling:
In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over crust; add egg mixture.

Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings.

[iesika.livejournal.com]

mmmm quiche. mmm zucchini. I might make a crustless one without the butter and go light on the cheese...

Thanks for sharing! I love recipes *so much*. I joined allrecipes a while back because I like to make up my own things, but I haven't made any of my submissions public yet because I don't have a way to interface between my camera and my computer just yet.

I make spinach quiche a lot. Haven't made a zucchini one yet, though. I'll have to try it!

[greyandgold.livejournal.com]

That's a great recipe - especially the crust. I didn't know it could be so simple - I always buy mine store-bought for quiche.