November 1st, 2009 (all my posts will be a day late for I will writing late at night these days)
This is crunch time. Six weeks ago, a tragedy happened. While attempting to relive my youth whilst enjoying the musical styling of Lady gaga, I heard a large pop. At first, I thought the pop may have been the floor buckling from the heat of my thunderous pelvic gyrations. Or perhaps it was a thunderous clap of applause from my spectators. Unfortunately, I was wrong. The pop was my hamstring and for the last six weeks, not only have I been unable to disco, but I have been unable to do any sort of cardio. As a result, I have put on a few extra pounds. Nothing crucial, but it is enough that I am getting serious.
So here is what I am going to do. For the next month, I am on a stringent diet of cardio and exercise. Prior to the added 5 pounds, I did not count all my calories. However, for the next month, I am going to take those 5pounds off plus 3 more. We are going for 8 pounds this month. And I am going to blog about what I eat, what kind of cardio I am doing and what challenges I am facing to show you how you can do it, and to let you know that you are not alone in your battles.
Therefore, ill will report how today went tomorrow; In the meantime, enjoy a recipe while I enjoy another 30 minutes on the Stairmaster.
My famous Moroccan meatballs
Here is the best recipe I have, truly!
My Famous Meatballs 2 lbs ground turkey
2 pieces of stale bread (or not so stale)
1 oz milk
1 tbsp garlic powder,
2 tbsp ginger
1 sprig of clove
1 pinch of nutmeg
1 tsp of fennel seed
1 tbsp minced onion (dried is great)
Take bread and saturate in milk for a few minutes. Then ring it out. This makes really moist balls! Yes I said it. Place in mixing bowl. Combine last 7 ingredients in a coffee grinder and blend. Add to a mixing bowl with bread and turkey. Mix until even. Roll into quarter -sized balls. Place on a cookie sheet in a preheated oven at 350 degrees for 25 minutes.
2 28oz cans of tomatoes
1 bunch cilantro
1 red pepper, roasted and peeled
1 bunch basil
1 tsp cinnamon
Juice of one lime
1 pinch red pepper flakes
½ with onion
1 tbsp of masala (Indian curry seasoning) You can find at whole foods
Take all ingredients and place in food processor until smooth, If it does not get smooth, add chicken stock or water. Place on stove and get to boil. Then lower the sauce temperature to simmer while place balls in the sauce. Cover and cook for an hour on low heat. Serve over polenta, couscous or nothing at all. Freeze and make meatballs sandwiches later in week,