I did lose another .4lbs, so that is something. I am thoroughly convinced it was due to the 30ds, since it really mixed up my workouts. I obviously need some variation to prevent plateaus, so I will probably be trying anything and everything. I am determined to not go crazy during the holidays, even though I have been seeing some crazy delicious looking recipes for the holidays that have made me think about throwing my diet down the drain.
Did you know ONE fun size bag of M&Ms has 70 calories? There is like 9 m&ms in there, and it is more than like an entire bag of celery. This Halloween will probably not be pleasant for me, since I will constantly be analyzing what I could be eating instead of this candy. I am not sure if that is good or bad, but really, its not like I have crazy cravings or anything, so I am thinking it is a good thing. I have always been a grazer, so if I just control my habits of not eating everything in sight, I should be all good.
One interesting thing I did last week was made my first spaghetti squash. I am in love. It is so easy to prepare, and made a perfect low calorie lasagna. Next time, I will probably just use the squash as a base and put the sauce and cheese on top, since it doesn't really hold shape very well, so the whole lasagna process was sort of a waste. Matt even took the leftovers to work and I got tons of wife points for that. Everyone loved it!
I used this recipe from my trusty skinnytaste.com. Oddly enough, I bought a spaghetti squash at the store the week before just to see what I could do with it. Then of course, my website comes to my rescue like my own personal guardian angel. I really should give that girl a Christmas gift or something, she really is magical.
http://www.skinnytaste.com/2011/09/spaghetti-squash-lasagna.html
Squash LasagnaSkinnytaste.comServings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts
Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
Sodium: 358.3 mg
Ingredients:
- 2 cups marinara sauce
- 3 cups cooked roasted spaghetti squash
- 1 cup part skim ricotta
- 8 tsp parmesan cheese
- 6 oz part skim shredded mozzarella (I used Sargento)
See instructions on how to roasted spaghetti squash here.
Preheat oven to 375°.
In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta
Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.
EASY, EASY, EASY! Loved it. Matt loved it too even though he thought he hated squash. More wife points for making him try something he thought he would hate. Man, I'm awesome. :)
This is getting long. (that's what she said)
But on one final note, I still need to find a Halloween costume. Any ideas? I really wanted to be Princess Leia in the gold bikini and have Matt be Jabba, but I am not sure my body is in good enough shape. Maybe if I lose ten pounds by then, which is doubtful. Someone help me with ideas!
