I’m back.

Sorry for the hiatus. I haven’t felt very inspired lately to write anything. I am not unhappy or anything, just stuck in a slump. But a couple things (that I will not go into) happened this week to change my perspective. I’ve turned over a new leaf and I’m very excited about the future.

First, I’ve started eating healthier. I’ve never eaten BAD. Like, we don’t do fast food and when we cook, we use healthy ingredients. But I’ve started turning down all things sweet and I’m cutting down carbs as much as possible. No, I’m not doing Atkins, but for instance, instead of toast with my egg white omelet this morning, I had cottage cheese. For dinner on Thursday, instead of pasta, I used Spaghetti Squash (which is my new favorite thing and I can’t wait to do more with it). I am already feeling lighter and healthier.

If you want to try what I made, the recipe is at the bottom.

I’m also exercising more, and it feels good doing it again. If I can get back into the routine of going to the gym everyday, I will be set.

Now, not to make anyone barf or anything, but my relationship with Chris and our little puppy is also inspiring. I feel so lucky to be married to my best friend, and have the cutest dog in the world.

So anyway, I plan on posting blogs more often now, updating on my progress and new journey. I will also take lots of pics, because let’s face it. People like pictures.

Peace out.

Red Wine Spaghetti Squash Salad

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • A splash of red wine (gives it a pasta flavor without the heavy sauce)
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. OR you can cook whole for 1 hour and cut into it once it cools a little bit. I did it this way and turned out great.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, olives, and basil. Add a little salt and pepper to taste. Serve warm.
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