likes and dislikes

Thank you all for your great comments about how you are tracking calories.  I do want to clarify that I’m still wearing the body bugg and I’m using it to track calories burned.  I love the bodybugg, it motivates me like none other, I just hate the nutrition tracking component. I think I’m going to start religiously using the chart Annie shared with me to compare calories in(sparkpeople) vs. out(bodybugg).

morroccan spiced chicken-1

I’m not sure if I mentioned this before but about 5 years ago Dan and I met on  We still joke about our profiles.  By the time that I met Dan I had been through a number of iterations of the profile and decided to be flippant and mention how my “likes” were dive bars and the Boston Red Sox and my “dislikes” were buttons and zucchini.

morroccan spiced chicken-2

Weird, I know.  I’ve always hated buttons, my mom used to think it was because I didn’t know how to button.  I promise that I know how to button, I just think that they are ugly! (not basic buttons, the fashion buttons).

morroccan spiced chicken-7

As far as zucchini goes, eww yuck, I hate the flavor, texture, everything.  I even hate it when it was tempura fried.  For some reason I starred a recipe in the South Beach Diet supercharged cookbook that called for summer squash.

morroccan spiced chicken-6

Dan decided that it would be the perfect opportunity to test me and see if I’ve grown out of my hatred for zucchini.


The test failed, I still hate the zucchini.  I did enjoy the olives and the chicken, I just skipped the onions and zucchini.  I do have a soft spot for lemon zest, and that made the recipe yummy.

morroccan spiced chicken-3

Moroccan Lemon Chicken

(and if you want you can also have the summer squash and olives)

adapted from South Beach Supercharged


  • 4 boneless skinless chicken breasts (pounded to 1/4 inch thick)
  • 1 t ground cumin
  • 1 t ground ginger
  • 1 t cinnamon
  • 1/2 t pepper
  • 1/4 t allspice
  • 1/4 t salt
  • 1/8 t cayenne
  • 1 lemon
  • 4 t olive oil
  • 1 onion
  • 3/4 pound summer squash, sliced thinly
  • 1/3 c pitted black olives
  • 2 T water
  • 2 T parsley, chopped



Mix cumin, ginger, cinnamon, pepper, allspice, salt and cayenne in a small bowl.  Zest the lemon into the spice mixture and squeeze a tablespoon of juice from the lemon into the spice mixture.  Mix the ingredients well and spread on both sides of the chicken.


Heat a skillet over medium high heat and add the chicken so that it lays flat.  Cook for about 3 or 4 minutes each side or until it is cooked through.


Once the chicken is done add a T oil to the skillet and return to medium-high heat.    Add onion and cook for about 3 minutes.  Add the squash, olives and water.  Season with salt and pepper and cook about 4 to 5 minutes.


Finish with a squeeze of lemon.


Nutritionals (Serves 4): Cals: 264, Fat: 8, Carb: 6, Fiber: 2, Protein: 41.