Tag Archives: vegetables



This was suggested to me by a friend when I described my need for chips, so I thought we’d try it. After ditching zucchini noodles for spaghetti squash, I didn’t have a plan for the leftover veggies anyway. The chips were tasty, but didn’t cook evenly. (It didn’t stop me from pounding a whole squash.) I’d suggest a double walled cooking sheet sprayed with non stick instead of a broiling pan, and I think you’d have better luck.


  • 1 zucchini, large
  • 2 tsp red pepper flakes
  • 1 T olive oil (lower fat alternative, EVOO cooking spray)
  • salt pepper to taste
  • parmesan if your non-paleo


  1. Pre-heat oven to 375 F. Spray baking sheet with non-stick.
  2. Thinly slice zucchini, 1/8 inch is fine. If you have a mandolin slicer, that would be best. I don’t so I had some odd shaped ones. Its most important for them to all be the same thickness rather than the same shape.
  3. Toss slices in oil (or spray them).
  4. Coat with seasonings.
  5. Arrange on baking sheet in single layer with no overlap to avoid soggy chips.
  6. Roast for 15 mins on top rack of oven until sides are brown and start to crisp.
  7. Remove from oven and leave on baking sheet to cool.

The hubs even ate these which is rare for such an undressed vegetable. The kick from the red pepper was bliss.

Yesterdays eats:


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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


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.



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.


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.


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What is your least favorite childhood food? The one you remember performing theatrical gagging to at the dinner table to communicate to your soulless parents that your body was simply biologically incompatible with that food. Mine was brussel sprouts (or peas, or spinach, or iceberg lettuce, take your pick. iwaspicky. nowonderigotfat.). Whether it was bad cooking or just general childhood stubbornness that caused the aversion, there are too many benefits to reacquainting with our childhood culinary adversaries not to try.


So brussel sprouts. Aside from being polly-pocket sized cabbages and looking freaking adorable, there are many health benefits to consuming these baby bad boys. For one, heat treatment, aka cooking, doesn’t alter their detoxifying properties (much)! [1] Meaning, all of those raw foodies can suck it because it doesn’t matter when it comes to brussels. Second, they are a good source of protein for a veggie. One cup has only 38 calories and 3 grams of protein. [2] The eating regime I’m following is all about protein and if you want to know why…ask someone smarter…or just trust me, it works. They also have loads of antioxidants, vitamin C, blahblahblahimbored. Steam them for max fiber benefits (but an icky taste), or toss them in olive oil with some sea salt and pepper and roast for 10 minutes on 350 F and dig in.

crane medicineSIDEBAR: For me, the coolest part of Crane Medicine’s article was when he said, “Virtually no-carb foods, like meat and eggs, while low on the glycemic index, measure high on the insulin index. They don’t spike blood sugar, but they do raise insulin levels.”

If you need more reasons to variegate your veggie intake, read on, young philomath, read on. I absolutely adore TED talks. Here is one of my favorites and a big motivation for getting creative and branching out with your veggies. Dr. Terry Wahls presents how to properly fuel your body using lessons she learned at the subcellular level. I sat a Barnes and Nobel two weeks ago and devoured half her new book on fueling your body to overcome autoimmune disorders. She used nutrition to overcome MS and free her from a wheelchair. Crazy!

Below are my stats for the day. FYI – three days in a row of PB is too much. I decided in the first 5 minutes to really push myself and immediately got a cramp in my shoulder. Nothing says beastmode like having to put down your two pound weights.

Also, feast your eyes on my lunch and try not to envy.



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