Winner, Winner Waffle Dinner
Congrats to the two winners of the Van’s waffles and muffins giveaway. I used random.org to pick the winners.
- #23 – summer9135
- #33 – Challenged and Running in the Bike Lane
Please email me at [email protected] asap with your mailing address, so that I can send out your free coupons!
Also, don’t forget to check out my mix1 protein shake giveaway. Ends Monday.
Thursdays come too fast. I am really not looking forward to weighing in tonight because I ate a lot of unhealthy food over the weekend. I don’t regret it because it was my 30th birthday, but I’m not excited about having to weigh-in. And my scale at home is such a pain. I weighed myself three times this morning and it gave me three totally different numbers. I think it’s just old. Can anyone recommend a good, but inexpensive, scale?
Since I ate a lot over the weekend, I have been eating really good since Monday (maybe a small bite of chocolate here and there), and I have been trying to eat most of my carbs earlier in the day and have a lower carb dinner. I know the importance of carbs and could never give up carbs (hello, bread! If I didn’t marry Danny, I probably would have married bread), but I’m just trying to watch them later in the day.
So, last night for dinner, when Danny and the kids had pasta, I had spaghetti squash in the place of pasta. Spaghetti squash is a great lower carb pasta replacement. I know what you might be thinking, who the heck can eat squash instead of pasta. Squash is a vegetable and pasta is so delicious. But actually spaghetti squash is really good, and when you cover it with sauce, you can hardly tell the difference. Just try it. If you hate it, then I’ll let you say I told you so.
How to make spaghetti squash
First, cut the spaghetti squash lengthwise in half. Then scoop out all the seeds and stringy things. Kind of like your cleaning out a pumpkin. If you want to draw a pumpkin face on it, that’s fine.
Then place it on a cooking sheet, rind side up. Bake at 375 degrees for about 35-40 minutes or until soft.
After it’s done, flip it over, and let it cool for a while. Then used a fork to pull out the “spaghetti strands.” They will come out easily.
I added roasted brussels sprouts and broccoli to my spaghetti squash, and topped all of it with marinara sauce and parmesan cheese. Then I ate all of it.
I had 1.5 cups of spaghetti squash (that might be a big serving, but it’s a vegetable!). In 1.5 cups of spaghetti squash, there’s about 58 calories and 14 grams of carbs. Compare that to 1.5 cups of spiral-shaped pasta with 318 calories and 62 grams of carbs, and that’s without sauce!
After dinner, I finally went to yoga. I haven’t been in about a week and half, and it felt so good.
I don’t know why my hair is always so crazy looking, it just is. And do you love how we use our banister as a clothes drying rack?!
Questions of the day:
- Have you ever had spaghetti squash?
- Do you watch your carbs?
- Do you weigh yourself or prefer not too? Any good scale recommendations?