Chicken Zucchini



3 large zucchini (about 1½ pounds)
1 large shallot, halved
½ cup cooked quinoa
1½ teaspoons ground cumin
1 teaspoon red-pepper flakes
1 pound ground chicken or turkey
2 tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving
¼ cup extra-virgin olive oil, plus more for greasing and drizzling
3 tablespoons lemon juice (from 1 large lemon)
4 ounces feta
Kosher salt and black pepper

Step 1

Heat the oven to 385 degrees. Cut 2 of the zucchini into ½-inch-thick slices. Transfer to a

Plate with paper towel, season with salt, and set aside. The salt on the zucchini will make them sweat and release some of the water content. This helps the zucchini to char better when roasting 

Step 2

Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the cooked quinoa, cumin, ½ teaspoon red-pepper flakes and ½ teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.

Step 3

Lightly grease a baking sheet. With wet hands, form the chicken mixture into meatballs (around 1 tablespoon each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 20 minutes.

Step 4

Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.

Step 5

Coarsely chop the remaining shallot half and transfer to a small bowl. Add the feta lemon juice, salt and olive stir to combine

Step 6

Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.

Step 7

Meanwhile, crumble the feta into the shallot mixture. Add the ¼ cup extra-virgin olive oil and the remaining ½ teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.

Step 8

Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.

Switch Between High and Low Carb Days

The feature article I created with Women’s World magazine has caused a bit of a buzz! The focus of the piece was carb cycling, and was labeled “the easiest ever weight loss.

I’ve seen the technique work wonders for countless women at midlife and beyond. It’s so simple. You just boost your carb intake for a few days, cut back for a few days, then continue alternating. Results happen quickly. And it feels so great, you won’t even need willpower.

Devotees of the approach say they’ve cycled their way to soaring energy, dramatically better health and a youthful glow—all while dropping 10, 11, even 12 pounds a week!

Carb Cycling Made Easy

Eat for Vitality incorporates carb cycling with a 6-day jumpstart that alternates between a lower-carb days built around protein, healthy fat and veggies and a higher-carb days with protein, healthy fat and veggies plus a few fiber-rich carbs (quinoa, sweet potatoes, beans or fruit).

The e-book also includes 100+ healthy, wholesome recipes to kickstart weight loss. 

Aim to be more physically active on higher-carb days, and less active on lower-carb days.

Eat for Vitality includes… 

  • Jumpstart Program: 6 jumpstart days that incorporate carb cycling to kickstart your journey to metabolic flexibility. 
  • Simple 6 Fit for Life Eating Plan: Shows you what to eat and when to eat 
  • 100+ Healthy, Wholesome Recipes: Breakfasts, lunches, dinners, snacks, and shakes that will inspire you to eat healthy, whole foods. 
  • Transition to Optimal Eating: Techniques to move out of the diet mentality and stop getting caught in a vicious cycle of dieting and then blowing the diet.
  • Facebook Support Group: Accountability, encouragement, and support!
  • BONUS! Stay Calm Solutions: This special technique helps you stop stress-eating, late-night snacking, and binging.