Once again, some major changes are happening in my life. My family and I are moving yet again, to a south-eastern suburb of Phoenix. (The face of the sun)......in less than 3 weeks! My mind is so filled with plans, questions, doubts, that my brain is buzzing and won't shut off. However, Ive been here before and made it through, so surely I can do it again.
So I had my follow-up doctor's appointment today. I did lose a little bit of weight but not as much as I had hoped:/ There were concerns from the doctor regarding my diabetes, so I need to step up my healthy eating, stick to my meal plans and get moving!
My coping skills are pathetic so I'm struggling with all that's going on. When I get overwhelmed and over-stressed, I just want to shut down and not think about anything. Unfortunately, that does not make anything better. I need to focus on the positive aspects that change can bring. New beginnings can be restorative! Until I can make a list of the positive things, I'll just share more recipes with you....these are low carb and from the blog of a woman who is post weight-loss surgery. Check out her site!
She has recipes that include roasted vegetable mini quiches and pepperoni-ricotta muffin cups! Yum!
Check out these great Baked Zucchini Chips!
Zucchini Chips
Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
Ingredients:
Ingredients:
1 large zucchini
2 tbsp. olive oil
Kosher salt
Instructions:
- Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
- Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/
