Ok, so I’m just going to come right out with it….I am disappointed! I have been doing so well. I have been sticking to my plan and doing what I am supposed to do and this week I lost a whopping 2 pounds. TWO pounds. Come on….
Now, I know that I should be happy with two. Two is good. Two is healthy. Two is great. Any weight loss is great. Right. But the fact of the matter is….grrrr…I have a 100 pounds to loose. Seriously! And TWO!? Well, two just doesn’t seem like much when you look over at that 100 pounds. *sigh*
So, this weekend in particular, I am learning to deal with a little bit of disappointment. I am learning that no mater what I have to keep going. I am also learning that thinking about 100 pounds is not the way to go. I need to keep my eye on short goals and be grateful for any loss. Big or small. I also need to remember how much better I feel. And I also need to remember that my clothes are starting to fit better and I am happy more.
My goal this week is to keep going no matter the disappointment. Sure, I’m still hoping for a bigger number next week, but I will keep going no mater what. The ultimate goal here is to be healthy. An no number on the scale matters if I’m getting healthy.
Someone asked me to continue to share some of the Healthy Recipes I am trying. So each week I am going to try and share a new recipe that I have tried.
This week I tried Spaghetti squash for the first time. I am a HUGE fan of pasta and spaghetti (one of my problems) and so I have been missing spaghetti a ton. So, while the rest of my family had spaghetti with normal spaghetti noodles I cooked up some spaghetti squash and it was AWESOME! I loved it. I can now have my spaghetti! Yay!
Here is how I cooked the Spaghetti Squash:
Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. I had my hubby do this. Just get in there and cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
There are three different options to cook the squash. I microwaved mine because I was in a hurry and I didn’t want to heat up the house. (It is already 100 degrees outside after all). It worked great and I think that is how I will cook it from now on.
- Bake rind side up about 30 to 40 minutes at 375 F.
- Microwave. Place the squash in a microwave save bowl and put a small amount of water in the bottom (about 1/4 cup). Place the squash ride side down. You can sprinkle with salt and pepper if you would like. You can also add a little butter (although I didn’t do this and it was fine). Cook for 6 to 8 minutes (let stand for a few minutes afterwards)
- Boil 20 minutes or so.
Separate strands by running a fork through. You will then have plenty of “noodles.”
Raw Spaghetti squash will stay good for 6 months in a cold room (50-60 degrees) and a least a month at room temp. So stock up when it is a great price.