Tag Archives: spaghetti squash

DAY 13: BOLOGNESE SAUCE

ali“I don’t count my sit-ups. I only start counting when it starts hurting. That is when I start counting, because then it really counts. That’s what makes you a champion.”

-Muhammad Ali

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Getting back in the saddle isn’t fun, ever. But, its allot easier when you don’t sweat losing falling off the horse. Making it only 1/2 way to my 30 days of clean eating then taking a 9 day haitus subsisting on bourbon and bread product alone probably constitutes killing the poor horse. Not to mention, the scale is back to its favorite spot. 158…159.8 (I lie). God, OK 160.5, what are you, a polygraph?

Anyway, I think its important to set high goals, even at the risk of not meeting them. Growth, for me, starts when I get uncomfortable. The hubs’ nickname for me is literally creature-of-comfort, so its obviously not something I like to do. Give me a snuggie and House of Cards and you have my loyalty forever.

Being a snuggie-clad, house wife, however, is below post-office employee on my list of desirable professions. So at the cost of not being perfect, I’m going to keep my goals high and push for 90% of awesome and challenging instead of 100% of decent and comfortable.

TURKEY BOLOGNESE SAUCE (recipe)

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Matt and I have really been enjoying this bolognese sauce. I want to eat it out of the tupperware with nothing else. Cold. Does three minutes in the microwave seem like eternity to anyone else? We tried the sauce over zucchini noodles the first day and then over spaghetti squash. Spaghetti squash was the clear winner. Check out the Paleo Newbie for for full recipe. I used  Jennie-O’s sweet onion turkey sausage and doubled the red pepper flakes.

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On that note, do you know how easy it is to make spaghetti squash? Another vegetable, on a long list I’m sure, that I have been making completely wrong. Here’s how simple:

  1. Preheat oven to 350 F. [or 400 if you’re me and refuse to use another setting for anything]
  2. Poke holes in the WHOLE spaghetti squash with a paring knife. 10-15 is plenty.
  3. Roast for 30-45 minutes. Its done when you can press on it and make a dent.
  4. Cut open (easily).
  5. Remove seeds/pulp from middle with kitchen shears.
  6. Pull meet from rind with fork.
  7. Cry a little over your burned fingers.

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Below are my eats for Day 13.

DAY13

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