I am empowered.
It’s the day after Valentine’s Day. Instead of raiding Target’s 50% off candy selection, I am practicing self control. I have done two Tone It Up workout videos (legs and booty + yoga), as well as some crunches, planks, and pushups, had some blueberry green tea, and eaten a delicious and healthy lunch.
Guys. Bikini season is coming up SOON. Well, not that soon but soon enough that the swimsuits are out at Target. Uh. Totes not ready for that. So, I’m dedicating the next few weeks (+ months) as total body workout season. I’ve also created a Visions board on Pinterest, complete with pictures of delicious and healthy foods and goals that I have (30 pushups in a row by March 1; spin class once a week; yoga once a week).
These feta zucchini cakes are delicious and nutritious. I have eaten them on salads, with roasted vegetables, and alongside eggplant parm. The options are essentially endless.
Who’s on board for a healthy few months until summer starts? I know it’s hard to get motivated when it’s 34°F outside and all you want to do is drink cocoa and read Harry Potter in your sweatpants under a blanket, but you can at least fool yourself because it’s sunny and all that snow is starting to melt.
Feta Zucchini Cakes
Adapted slightly from Sweet Little Blue Bird
1 zucchini, shredded
1/4 c feta cheese, crumbled
1/2 c breadcrumbs
2 tbsp whole-wheat flour
1 garlic clove, minced
1 tbsp chopped parsley
1 tbsp lemon juice
1. Squeeze the excess liquid out of the zucchini in a paper towel.
2. Combine the remaining ingredients in a bowl.
3. Form patties.
4. In a pan over medium heat, add olive oil and cook patties until golden brown on each side, 4-5 minutes or so.