I saw this video link on another blog. I wonder if this is for real? If so if is it intentional?
Wednesday, January 31, 2007
In Kentucky, where I live, it's still a few months until planting time. I wanted to get this message up now so that I would have plenty of ideas when spring roles around. I live in the suburbs and have a small garden in my back yard. It's not real big but does produce a lot of vegetables.
Usually, I raise asparagus, tomatoes, cucumbers, zucchini, and peppers. Occasionally I throw in radishes & herbs between larger plants. Each year I like to try at least one or two new things to see how they work out. For example, one year, we successfully grew lots of brussel sprouts. We struggled with what to do with our bumper crop of brussel sprouts... there's so few recipes out there.
One of my favorite garden veggies is zucchini and it is well suited for all kinds of low carb dishes. It is extremely easy to grow. One or two mounds produces more than my wife and I can eat.
I'm mostly wondering about tomatoes. Garden tomatoes are a thousand times better than store bought. They are bursting with flavor. I have read that yellow tomatoes are lower in carbs than red. But, if you take into account heirloom varieties, there are thousands of possibilities. Each type varies in acidity and sweetness. Since all garden tomatoes seem much more favorable than store bought, I can't help but wonder if most garden varieties are higher in carbs. Does anyone know where to get nutrition info regarding specific varieties of tomatoes?
I am also curious to hear your ideas on what else to grow. Since I am now doing low-carb, I'll likely not plant as many tomatoes this year. This opens up space for trying new things. Any ideas?
Tuesday, January 30, 2007
It is vary frustrating trying to research weight loss over the Internet. Not only does it seem that everyone is trying to make a quick buck but we are flooded with disinformation (false information). Everywhere I look, I see people throwing around numbers. However, they rarely site reliable sources. If you know of a good website or other source with quality scientific data on obesity and weight loss, please respond to this post with instructions for accessing this data. I am especially interested in obtaining raw data and not just the summarized interpretation of this data. Thank you.
Monday, January 29, 2007
Last night, my wife and I made burritos, tacos and guacamole. The burritos wraps are simply Mission brand low carb tortillas. These have 7 net carbs each. There are many tortillas with less than half of this but the others tend to be rubbery. The Mission ones taste just like real flour tortillas. As for the crunchy taco shells, they are made out of 100% cheese. This is the first time we tried this method for making taco shells. Crunchy cheesy taco shells is one of those recipes that sounds a bit goofy but actually results in a pretty tasty dish. We also made guacamole which we put on our tacos and burritos. We also dipped some with soy protein chips. The guacamole is strong enough to mask the soy flavor in the chips. I am looking for more ideas on things to dip. If you have any good ideas, let me know.
Crunchy Taco Shells (zero to one net carbs)
Parchment paper. Wax paper will not work.
Object to shape shells around. We use an oven mitt.
1/3 cup Cheddar Cheese for each taco (carbs vary)
Spread 1/3 cup of cheddar cheese on parchment in. Microwave on high for one minute and ten seconds. Cheese should be bubbly and just starting to turn brown (adjust microwave time accordingly). Place another sheet of parchment paper on top of hot cheese. While cheese is still flexible with parchment still attached bend the cheese over your shaping object to give it the taco shape. Let cheese cool while around the object. When cool, remove paper. Fill with favorite taco ingredients such as meat, lettuce, tomatoes, cheese, sour cream, guacamole, salsa, etc. Be sure to add up the carbs accordingly.
Guacamole Dip (3 net carbs per serving)
The net carb count varies a little depending on the type of avocados you buy. We like the smaller rough skinned ones better than the large smooth ones. Pick out very ripe and soft fruits. Often, we buy these hard and leave them on the counter for a week to soften up. The particular ones we used this time are Walmart's Paul Newman brand organic avocados. The package says 0 carbs 0 fiber. I don't believe this at all. I think it is more likely about 4 each. As for the garlic and garlic salt, adjust according to your taste. The longer this stuff sits, the more the garlic flavor comes out. Also, the lemon or lime juice is critical as it prevents the guac from turning brown.
Makes 4 healthy servings.
3 ripe, mushy Avocados
1/2 t. minced garlic
1/4 t. garlic salt
pinch of salt
2 t. lime juice (can use lemon)
Peal avocados and remove skin and seeds. Mash up. Add other ingredients. To make extra smooth, use a hand blender or put in food processor.
Sunday, January 28, 2007
I feel that it is very important to use your percentage body fat rather than weight for setting your weight loss goals and tracking your diet (or lifestyle) effectiveness. Per healthcentral.com:
Range of Percent Body Fat in Different People (Percent body fat found through the method of underwater immersion testing)
Leanest Covert has
*The bones of African-Americans tend to be dense and so they sink easily in water. On the other hand, the bones of Asians are light and porous so they tend to float. To allow for these differences, healthy African-Americans should have a lower percent body fat than Asians and Caucasians, while Asians should have a higher percent body fat than African-Americans and Caucasians.
Thursday, January 25, 2007
I've found a new ingredient to experiment with... coconut flour. The net carb count is 8 ecc. per cup. The fiber content is really high. And, it is in the nut family so it has some protein. I think that there is a great deal of potential in this ingredient. But, it seems to react to moisture different than flour. We bought it from netrition.com. If you'd like some free recipes or want to buy a cookbook, jump this link:
Last night was our first experiment. We made garlic cheese biscuits that had about 2/3 of a net carb each. These were pretty good. I liked them better than the carbquik version. But they can be improved upon. I'd like to tweak the recipe a bit before posting.
Next, we made brownies by following a recipe from the "Simply Coconut" website. The only change we made was using an artificial sweetener instead of sugar. Our 3" square brownies each had about 1 net carb. The brownies were not great. The coconut absorbed all of the moisture resulting in a rather dry desert. It's still good considering the carb count but needs some work before sharing.
Here is a link to a site that discusses the health benefits of coconut. They claim that coconut can cut cancer and cardiovascular risks.
If any of you have experimented with this ingredient, please let me know what worked and what didn't. Thanks.
Written by Daron
Key ingredients: Coconut Flour
Sunday, January 21, 2007
Before I moved to Lexington, 9 years ago, I had never heard of a hot brown. These are a Western and central Kentucky specialty. I don't think you'll find them anywhere else. A hot brown is a very rich open faced turkey sandwich drenched in a bubbly creamy white sauce and smothered in cheese. It is often topped with tomato and bacon. Due to the cream, cheese, and bacon, most people consider them a "heart attack waiting to happen." I think that I may be the first person to ever identify the diet potential in this dish!
History of the hot brown sandwich from The Brown Hotel:
In 1923, The Brown Hotel drew over 1200 guests each evening for its dinner dance. In the "wee" hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Guests were growing rapidly tired of the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. Thus, the Hot Brown was born, an open-face turkey sandwich with bacon, pimento, and a delicate mornay sauce. Who could have guessed that this chef's dedication to service would start such an enduring and well-loved Louisville tradition… the Hot Brown.
I have made only a few changes to the traditional hot brown to make it carb friendly. The original recipe called for a roux made of butter and flour plus milk and heavy whipping cream. I have replaced this with a mixture of Hood Calorie Countdown and cream cheese. The cream cheese thickens sufficiently. If you don't have Hood, you may use milk but this will add additional carbohydrates and calories. Use any of your favorite diet sandwich breads. There are many different brands of diet bread out there. They are usually labeled as being low calorie. Read the labels and choose a bread that has very few carbs. My favorite low carb sandwich bread has 11 net carbs per 2 slices. Some people remove the crusts from the bread. I leave it on. I have no idea how many carbs would be in the crust. Also, a hot brown is typically cooked in, served in, and eaten out of the baking dish.
Makes 4 Servings.
4 Slices of diet bread (22 net carbs)
4 oz. cream cheese (4 net carbs)
1 c. Hood calorie countdown (3 net carbs) or Whole Milk (11 net carbs)
Pinch of salt
Pinch of black pepper
Pinch of Cayenne pepper
1 c. cheddar cheese
1/2 lb. sliced turkey
4 thin slices tomato (2.4 net carbs)
8 slices bacon
4 T. Parmesan cheese
Put Hood or milk, cream cheese, salt, pepper, and cayenne pepper in sauce pan over medium-low heat. Once melted, whisk vigorously until smooth. Simmer on low heat for 5 to 10 minutes.
Meanwhile, toast bread and arrange in baking dishes. Top with turkey and tomato slice.
Put cheddar cheese into your sauce. Stir just enough to mix then pour over sandwiches. Sprinkle top with Parmesan cheese.
Broil on top rack of oven until to is hot and brown. Remove from oven and top with 2 slices of bacon crossed over each sandwich.
Saturday, January 20, 2007
The other day, I was trying to come up with a nutritious snack. And, it dawned on me that coconut macaroons could be easily made with low carb ingredients and would also provide a good amount of protein. I made 3 batches of coconut macaroons. All three were made differently. They say that the third time's a charm and I believe that this proved true in this case.
My coconut macaroons have have only 2/3 of a carb each (ie. 3 cookies = 2 carbs or all 25 cookies = 16 net carbs). And, they are delicious! This was my first experiment with Sweetzfree (sweetzfree.com). Sweetzfree is concentrated sucralose. It is like a liquid version of Splenda without the carb-loaded fillers. If you don't have Sweetzfree, use a single Splenda quick pack and add 8 net carbs to the entire recipe. If your local grocery store doesn't have the Splenda quick packs in the baking aisle, check next to the kool-aide. Using a Splenda quick pack will produce cookies that have about 1 net carb per cookie. If you were to use 1 cup of regular Splenda, it'd be closer to 1.5 net carbs per cookie. I'm a big fan of the Splenda quick packs because they don't contain as much maltodextrin as normal Splenda. Maltodextrin has carbs and is used as a filler in Splenda to make it equal measurements to sugar.
Makes 25 cookies.
4 egg whites
1 t. vanilla
1/4 t. Sweetzfree or 1 Splenda quick pack (0 or 8 net carbs)
2 Cups unsweetened coconut (10 net carbs)
1/2 cup almond meal (6 net carbs)
Pre-heat oven to 325 degrees.
In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.
In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixure will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.
By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.
Drop by rounded teaspoons onto greased cookie sheet. Bake at 325 degrees for 20 minutes or until edges are lightly browned.
Thursday, January 18, 2007
Follow-up to January 13th post on Shiritaki noodles.
A few days back, I posted that my wife and I really liked the yellow tofu shiritaki noodles. Last night, we tried the clear white shiritaki (without tofu). Neither of us liked the clear white ones. My recommendation is to stick with the tofu shiritaki.
Written by Daron
Key ingredients: Shirataki
Wednesday, January 17, 2007
I am very impressed by the Drs. Eades from Protein Power. I hit the "contact" link on their web page to ask about carbohydrate blockers. The answer arrived almost immediately. The following is a copy of our correspondence (I hope he/she doesn't mind me sharing).
Subject: RE: Inquiry from Protein Power Web site: General Comment
Thanks for your suggestion; we'll add it to the growing list of things we need to work up a blog on. We haven't addressed these products in any of our books in any significant way. It seems like we did do an article that touched on them for Low Carb Living magazine a couple of years ago. (That publication is no longer in print, we think.)
In a nutshell, though, we don't use them. Most of them are amylase inhibiting compounds extracted from green kidney beans. The do prevent some portion of incoming starch from being broken down by the natural enzymes of the digestive system and turned into sugar. Recognize that if they do work,they block only starch carbs, not sugar. Unfortunately, no one has studied what happens when the blocked starch molecules get farther downstream and into the colon, where bacteria may be able to break the starches into sugars and ferment the sugars, causing some potential problems. There have also been some case reports in the medical literature of enlargement of the pancreas from their use. We haven't investigated them any further, since even if they do as they say and block the carbs, that would only encourage people to eat too much of foods that also contain wheat gluten, which isn't so great, either. That topic we did address at length in The Protein Power LifePlan.
The Drs. Eades
Sent: Wednesday, January 17, 2007 11:50 AM
Subject: Inquiry from Protein Power Web site: General Comment
Comments: I see numerous ads for carbohydrate blockers. I've not found much trustworthy info on them. Consider an article on these describing what they are, pro's, and con's. I've only read your old book, not the latest version. So excuse me if you have addressed already. Thanks.
I have found additional information to support my counting only 1/2 the carbs from sugar alcohols.
In August, 2005, Dr. Eades (co-author of Protein Power) posted a blog entry regarding sugar alcohols (http://www.proteinpower.com/drmd/archives/2005/08/Sugar_Alcoholic.html). In the blog entry, she stated:
"Our sort of ballpark standard means of calculating their effective contribution to a low carb diet, crude at best, is to count as usable about one-third to one-half of the sugar alcohol grams in a recipe or food. For instance, say the nutritional label of a protein bar proclaims 20 total grams of carbohydrate, 5 of which are fiber, 3 of which are starch and 12 of which are sugar alcohols. The label will likely state--usually in a big red or yellow starburst--contains only 3 grams net carb! Really? Depending on which sugar alcohol(s) contributed those 12 grams, some portion of them will be absorbed to contribute calories at the very least and raise blood sugar in sensitive individuals at the very worst. And, of course, what's not absorbed contributes to the gastrointestinal symptoms that occur with some of them. It would be more correct (not to mention more prudent for people struggling to lose weight and for the diabetic population) to count at least 4 and possibly 6 of those sugar alcohol grams as having an effect, for a total of 7 or 9 net grams. Just doing that little bit of math may help keep your weight loss going or your blood sugar in better control. "
I have now been on a low-carb, high protein diet for about 5 months and have lost 60 pounds. I still have 40 to go before I reach my ideal weight. My wife has been on the diet for 4 months and has lost about 40 pounds. So far, we have not used any kind of diet pill.
We both take 2 days off of the diet each month to eat the foods we miss. I call these "diet vacations." Usually these days are planned... for example on Valentines day I'll be taking her out for pasta. I think that this has made it much easier for us to stick with the diet.
I have been seeing numerous advertisements online for "carbohydrate blockers". There are tons of sites selling these pills but I have not found any trustworthy sites that explain how they work and what risks are associated with them. I don't like to take any pills unless I understand what they are and how they work. I'm wondering if this would be a good supplement to take on our days off of the diet. Can any of you reply to this post with information or provide links to information about "carbohydrate blockers"? Thanks.
See followup post on January 17th.
Sunday, January 14, 2007
This evening for dinner, I decided to use up some of the left over spaghetti sauce from last night. The sauce has only 3 net carbs per 1/2 cup. My first thought was pizza. But, I've already tried several recipes for pizza crust and liked none. Before tonight, carbquik was the best. The carbquik pizza crust is floppy, bready, and has the carbquik funky flavor. Tonight, I gave up on my cookbooks and tried something different and easier. I fried Mission brand "Carb Balance Soft Taco Sized" Tortillas. These are a little higher in carbs than other brands but are much more like a non-diet flour tortilla. Frying them makes them crisp. For toppings, we simply used pepperoni. The result was a very good pizza that had a thin and crispy crust very similar to Danatos Pizza.
8+ net carbs per serving. Serves 2.
2 Mission Carb Balance Soft Taco Sized Tortillas. (7 net carbs each).
Marinara Sauce (1-2 net carbs)
Favorite Pizza Toppings (add up carbs)
Pre-heat oven to 400 degrees. In skillet, add a 1/2 inch of a 50-50 mix of olive oil (low burning point) and vegatable oil (high burning point). Heat oil on Med. High. You can check the oil temp by tossing in a tiny piece of tortilla. If the oil is hot enough it will bubble around the tortilla piece. At this time, add tortilla (one at a time). Cook on one side then the other. Tortilla-crust is done when golden brown. Remove from skillet and blot off oil with paper towel. Place the now-crunchy tortillas on a cookie sheet. Spread on a table spoon or two of marinara. If marinara is weak, sprinkle on spices like oregano, basil, and garlic. Add mozzarella & toppings. If using pepperoni, then sprinkle a little Parmesan cheese on top to absorb any grease (this is a trick that I learned as a teen working in an Italian restaurant). Bake at 400 degrees until cheese is bubbly (about 5 to 10 minutes).
Saturday, January 13, 2007
I've been reading blogs and articles about shirataki noodles for a couple of months now. Today, my wife and I stopped by a Japanese grocery store and bought two kinds. These noodles are packed in water. The white shirataki is made of Japanese yams and have zero carbs. The yellow noodles have 1 carb per serving and are a mix of Japanese yams and tofu. I have heard that they come in numerous noodle shapes, but the only ones for sale were spaghetti-like.
This evening, we tried the yellow shirataki. We followed the instructions on the package which are short and simple. (1) Rinse noodles, (2) boil in water for 3 minutes. The result is a very mild noodle almost identical to spaghetti. While they are soft, they are a tad tougher than spaghetti. But, they are close enough that I think I could serve them to guests and nobody would know the difference. After going to the Japanese grocery, we went to Krogers. And, to my surprise, I saw the yellow noodles there in the produce section next to the Tempeh and Tofu. So, no special trips to the Japanese grocery are required for future meals. At Kroger, we also bought some spaghetti sauce. I found an expensive imported brand that has only net 3 carbs per serving. I think it's worth the premium cost to cut the carbs in half. We used this along with some ground beef to make our meal. We'll definitely be doing this again.
I also tried to make bread sticks. I used a facoccia recipe in a low-carb cook book. It consisted mostly of soy protein powder and almond flour. I added garlic and put cheese on top. It was moist but tasted dry. I'll have to keep experimenting to come up with good garlic-cheese bread sticks to eat with my shirataki spaghetti.
I think in a little while, my wife and I are going to make low-carb fruit smoothies.... We did it once before and really enjoyed them. Perhaps I'll write it down this time and post the recipe.
See follow-up post regarding clear/white Shiritaki (January 18th, 2006).
Thursday, January 11, 2007
Tuesday, January 9, 2007
Does anyone have a good source that tells the carbs and fiber in typical Chinese dishes? I ate at a Chinese buffet today. I can only take wild guesses at the carbs in most of the sauces. Obviously, I need to avoid the sweet sauces, breaded items, fried egg noodles, rice, etc. But what about things like the broccoli with beef/chicken stir fry, hot and sour soup, egg drop soup, etc.? I've not done enough Chinese cooking to know for sure what I am always eating. The same goes for Thai restaraunts.
Sunday, January 7, 2007
Tomorrow morning, I'm back on the road. I'll be in Nashville. Living in a hotel room and doing low-carb isn't that bad as long as you avoid fast food. Lunch is the biggest challenge. I only have a few decent options near my Nashville office. Breakfast is hot and free at the Drury Inn where we stay but the eggs and sausage are nasty. I've no idea what is really in the "scrambled eggs" but they don't taste quite like eggs. Fast lunch options include Gyros Shop (nice salads with lots of meat), Chinese Buffet, and Subway (not filling enough). However, occasionally, I get suckered into lunch meetings catered with sandwiches or pizza. Dinner's a breeze because we typically go to sit-down places that allow substitutions. My travel will remain only 1 week each month until April. I'll likely be in Toronto, Canada for 3 weeks each month starting in April. My wife is a school teacher, so I'm hoping that she and our son can join me some times. If anyone has any great ideas for meals while traveling, I'm very interested. And keep in mind that I will often have to go through customs so I don't want to drag a lot of food with me.
Friday, January 5, 2007
Early in my diet, I was so heavy that I was off the % body fat charts in the Protein Power Life Plan book. Therefore, I have been using the Health Central Covert Baily calculator. I'd like to know the formulas behind it. I have only found pieces of the formula online and am thinking about buying Cover Baily's book, "Fat or Fit" just to get the complete formula. If anyone knows it for all age group/sex combos please reply to this post.
According to the website for Senior Care Management, the Covert Baily formula is as follows:
Women Over Thirty (my wife is only 26)
hips + thigh - (2xcalf) - wrist = % body fat
Example: hips = 39"; thigh = 23"; calf = 13 1/2"; wrist = 6"
39 + 23 - (2x13.5=27) - 6 = 29% body fat
Men Over Thirty (I am now 33)
waist + (1/2 hips) - (3xforearm) - wrist = % body fat
Example: waist = 40"; hips = 40"; forearm = 10 3/4";wrist = 7"
40 + (1/2 x 40 = 20) - (2.7 x 10.75 = 29.0) - 7 = 24% body fat
These calculations add up a little bit different than the Covert Baily online calculator that I was using. But the numbers are not that far off. This formula is what I have used in the new online measurement log (see My Measurement Log at right).
I have to tell you that after losing nearly sixty pounds in less than 5 months, I feel great. I'm 33 years old and too young to let my body fall apart.
I took my son in his stroller for a walk in the part yesterday. Going up hills didn't seem any harder than going down. Also, it dawned on me last night that I am no longer sleepy during the day. I used to be extremely tired during the day and especially exhausted upon waking in the morning. I think the heavy weight may have been causing sleep apnea which seems to be improving. Also, my back is not aching as frequently. A couple of weeks ago, I mowed the yard(last time this year). I didn't have to take a break from mowing. Not even between mowing and weed-eating. The funny thing is that I wasn't really aware of my problems before the weight came off.
My real objective is not to look better. But rather to improve my health so that I can be there for my son when we are both older. I'd hate to die prematurely. I'm looking forward to being able to do some long distance hiking together in the mountains when he gets old enough.
Recently, there was a reply to one of my previous posts. The reply criticized me, rightly so, for calling this a "diet" and not a "lifestyle" change. I had also stated that I planned to do this for six to nine months. They questioned what I'd do afterwards. The truth is that I've still not made up my mind on how to maintain my weight once I've gotten down to a reasonable size. I'm contemplating switching to low-calorie for maintenance. I've been reading that low-calorie diets can extend life expectancy (regardless of weight). Currently, calorie restriction makes me tired. I'm hoping that it won't be this way if I restrict calories when not overweight. Another option might be to set a weight range. Whenever I'd reach the top weight, I'd diet low-carb until I reach the bottom. This "yo-yo" method might not be extremely healthy but would give me much more freedom. That is, if I really did go back on the diet each time that I reached the top of my desired range. Or, I could do the traditional Atkins or PPLP maintenance by staying low-carb indefinitely with a slightly increased carb intake. Regardless, I have several more months before I need to deal with a maintenance strategy.
By the way, I really appreciate the recent comments on my blog. It helps me to know that someone out there is actually reading what I write. Thanks. Your comments are greatly appreciated.
Thursday, January 4, 2007
Some of you may be wondering "Why call yourself Big Daddy D?" Before my son Skylar was born, I had gained so much weight that I had to move up to a triple XL t-shirt. There is a big size brand called "Big Daddy". I bought a few of their t-shirts and wore them quite frequently. One of these shirts had on it "Big Daddy Cigar Company". I wore this one the day that Skylar was born. The "D" was added to distinguish myself from the thousands of other Big Daddy's out there. Yet there appears to still be hundreds with the "D". I'm thinking that when I reach my ideal weight, I might switch my name to "Slim Daddy D". Or perhaps leave it as-is to remind myself where I've been.....
Wednesday, January 3, 2007
No, not me. I gave the blog a face lift. I hope everyone likes the new layout.
My wife and I occasionally make fake pasta out of zucchini. It sounds rather odd but actually works quite well. The zucchini strips, when cooked properly have a very similar texture to fettuccini noodles. It's hard to believe, but it's true. In the summer, our zucchini is fresh from the garden. However, in the winter, we buy it at the grocery store. Select small, firm zucchini. Once again, I used Hood Calorie Countdown dairy beverage which you can find in your grocery store next to the milk. This recipe is another original so please give me credit if sharing. Thanks.
1 8 oz. package cream cheese....(8 net carb)
2/3 c. Hood calorie countdown....(2 net carb)
2 t. minced garlic......................(2 net carb)
1/2 t. basil...............................(min. net carb)
1/4 t. oregano..........................(min. net carb)
1/3 c. grated parmesan cheese. ..(0 net carb)
10 small zucchini.......................(2 net carb, no skin/middle)
1/8 c. Olive Oil.........................(0 net carb)
Grilled Chicken strips (optional)... (0 net carb)
In sauce pan on medium-low heat, combine cream cheese, hood, garlic, basil, oregano, and paremesian cheese. Stir occasionally and cook until melted. Turn down to low.
1. With potato peeler, peal off dark green zucchini skin.
2. With potato peeler, cut zucchini into strips. Rotate zucchini as you go and try to make the strips not too wide. Once you reach the seeds, discard.
3. Place zucchini strips in pan with olive oil and grilled chicken. Saute over medium-high, stirring to prevent burning. Cook until edges are translucent.
4. Combine with sauce and serve.