Yesterday was really good foodwise. I was worried that the fill didn't do a whole lot until I realized that my lunch was still kind of slider-y and that I didn't eat from 11:30 a.m. to 6:45 pm and didn't feel like I was starving. That fill must've done something...
Checking in for yesterday.
List of NO's:
No fast food. Check
No carbonation. Check
No Starbucks. Check
No pasta, rice or bread. Check
No chocolate, candy or sweets. Check
No juice, milk or sugary drinks. Check
List of WILL's:
I will work out at least 4 times this week. 2/4
I will limit the amount of processed foods I eat. Check
I will go to sleep at a decent hour. Check
I will be kind to myself. Check
I WILL stay on plan. Check.
I made it to spin last night. Great class...love the instructor but my performance left something to be desire. Thanks to "I'm going to make you do lunges and squats until you puke" lady, my legs just couldn't get at it as much as I usually do but I went and did my best so I'm happy with that. Not sure if I'm working out tonight...we shall see.
Truly a stellar day. Let's see if I can log another one of those. Made a really good dinner last night - Paleo Eggplant Parmesan and Spaghetti Squash with Marinara. Hubby and I are truly part of the modern culture - I start dinner, he finishes it...I had the squash baking and the eggplant ready when he got home...All he had to do was heat up the sauce, scrape the squash and plate it. So I'll give you the recipe but it's super easy.
Spaghetti Squash - Cut squash in half lengthwise, scrape out all the seeds and strings (like a pumpkin), place face down on a cookie sheet and bake for 45 minutes or until tender. When it's done you take a fork and scrape the flesh out in long strings like spaghetti. Add salt and pepper and other seasonings to taste.
While that's baking, you can get your eggplant done. Heat up a couple tablespoons of olive oil in pan (I used medium high heat but I'll warn you that my kitchen got REAL smokey). Beat one egg in a bowl. Put about a quarter cup of almond meal on a plate and mix it with some italian seasonings. Cut eggplant into rounds (You don't have to take the skin off). For each round, dip it in the egg and then coat lightly in the almond meal **side note: If there's a Sprouts or Whole Foods near you...probably best to get your almond meal from there...you don't have to buy a lot since they have bulk aisles. Love this for when recipes call for odd things that I don't have lying around my kitchen.**. Place them in the pan, flipping once until they're nice and brown and eggplant is tender.
Spoon some spaghetti squash onto a plate. Place 2 eggplant rounds on top of the squash and then finish it all off with marinara and parmesan cheese. If you really want it paleo, skip the parmesan. Here's a pic of the plate Hubby made for me last night and kept warm in the oven while I worked out.