Tuesday, April 5, 2016
There are two things I've never done before: cook spaghetti squash, and write a recipe.
That's all changed.....
I know that I wrote allll about not cooking on weeknights, but on Monday and Friday nights I don't work out. I got home last night, and it was snowy and cold, and I had a spaghetti squash and some broccoli, so cooking seemed like the cozy thing to do.
The traditional thing to do would be some sort of Italian spaghetti squash, broccoli, and cheese thing, but I wanted to do something more interesting. I liked my Kung Pao Brussels Sprouts so much, that I decided to Kung Pao my squash and broccoli!
Kung Pao Spaghetti Squash and Broccoli
1 whole spaghetti squash
1 lb broccoli, chopped to bite size pieces
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice wine vinegar
2 tsp toasted sesame oil
2 tsp sriracha
2 cloves black garlic, minced
1/3 c roasted salted peanuts
crushed red pepper
Preheat oven to 400. Slice spaghetti squash in half, and discard seeds. Prepare baking dish by adding 1/2 inch water, salt, pepper, and seasonings to taste. (I added bean paste). Place squash cut side down in pan, cover with foil and roast for approximately 45 minutes.
Toss broccoli with olive oil, arrange on baking sheet and roast for 45 minutes.
To prepare sauce, combine ingredients in a sauce pan, bring to a boil, whisking to stir until thickened, about 5 minutes.
Remove vegetables from oven. Add broccoli to mixing bowl, sprinkle with crushed red pepper, and stir. Scrape flesh of squash into the bowl. (this part was so fun! it was like magic to see the squash turn into "spaghetti!") Add the sauce, peanuts and sesame seeds to combine.
Nutritional values will vary depending on the side of the squash. I ended up with two big servings. 551 calories (higher that my usual meals, but not too shabby!), 13.3 g fiber and 19.3 g protein.
Far from a sad desk lunch!
Sunday, April 3, 2016
I just find a way to work around the obstacles.
but seriously, what working woman wants to make a meal from scratch on a weeknight? The secret? Cook ahead. Bonus points for a chest freezer.
I'm on biweekly pay schedule, so I do my major shopping and cooking every fortnight. Being an urban Gen X hermit, I use Instacart. It's pretty awesome for an urban non-car owner. This week I got my groceries from Harvest Co-op.
Since I've started this journey, I've found cooking so much more enjoyable. Done right, it is such a mindful experience.
Step One: gather your ingredients (and a glass of wine)
I chose three recipes to make this week. First, Kung Pao Brussels Sprouts. If there are two things I love, it's Brussels Sprouts and Chinese Delivery. I pretty much followed the recipe verbatim. I used maple syrup, not honey, and skipped the cilantro, but used fresh scallions from the backyard.
I also made, in conjunction, Crispy Tofu Bites and Vegetable Baked Ziti. I'm pretty proud of myself for organizing three recipes to be made in conjunction.
We were out of garlic powder, so I used Carolina Dirt on the tofu bites. Fusion cuisine! I subbed olive oil for coconut oil, and maple syrup for honey. While the tofu was marinating, I sauteed the veggies for the ziti:
Pasta turned out great!
Super cheesy! I got 8 servings. I track my calories, fiber and protein. Each serving came out to 303 calories; with 4.5 grams of fiber and 17.6 grams of protein.
Sunday, March 27, 2016
Sunday, March 20, 2016
The first goal of 2016 that I set for myself is to commit to clean eating. I was eating okay, better than a lot, but there was progress to be made. To me, clean eating is about choosing foods that work for me, not against me. I've been using Fooducate to help me make good choices. I've cut out a lot of packaged/processed foods my putting my food choices through the "Fooducate Test." If a food doesn't rate, it's off my plate. I've stopped drinking diet soda all together. I was never a heavy soda drinker, but I did drink it occasionally. Also, no more Morningstar Vegetarian Bacon.
I recently forgot to put a product through the Fooducate Test. It made me feel awful! Not sure if it was the hydrogenated oil or the corn syrup, but in the trash it goes! This proved to me that clean eating does make a difference.
I do still count calories, but I also work to make sure I get enough protein and fiber. I really think these macronutrients are key in transforming my body.
I also still have fitness goals. As I said, my bonus weight loss goals is to drop 4 more pounds. But, more important is to lose my remaining belly fat. I might get one of those fancy scales that measure body fat percentage to see my progress. I really want to get killer abs, and develop greater upper body and core strength. I don't want to get skinnier, I want to get stronger. I have the confidence that I can do it, after all, I've already come so far and accomplished so much!
Saturday, March 19, 2016
Wednesday, January 6, 2016
The holidays were hectic, so instead of letting workouts and nutrition slide, I stopped blogging.
Today's weigh-in was 129.5. Getting under 130 seems like a really big deal to me! There's something symbolic about that middle number being a 2. Makes me feel like I have accomplished so much! I am almost 30 pounds lighter now!
Of course, I must again say that the number on the scale is just one metric. Other signs of progress are smaller clothing sizes, how I look, more muscles, and how I feel.... stronger, fitter, and more confident. Bring the New Year on!
Sunday, November 15, 2015
Did my Sunday morning workout. 40 minutes on the bike, then Jillian Michaels Yoga Meltdown level 2. My first time doing it and got through the whole thing! It was definitely a challenge, but I feel awesome for having done it.
I still have energy for the afternoon. No nap today!