Well, we’re at it again.
We did so good with our eating last year until about mid-October. And then the candy, treat, and carb-fest began…leaving me with 5 extra pounds and a nasty sugar addiction…again!
It’s Day 2 of being back on the bandwagon (we didn’t start at the beginning of the month because we just got back from vacation…and one should NEVER diet on vacation!)
Yesterday was a total disaster. I was unprepared. I had just said goodbye to the last of the company we had over for the holidays. And I had yet to do some healthy grocery shopping. My saving grace was that we have a boatload of fruit (we always do), but there was no healthy protein in sight. When hanger finally hit at 9pm, I caved for a ham and cheese sandwich.
I was finally able to get the shopping done today, and we had some REALLY GOOD! It felt so good to be in the kitchen again, eating things that grew in the ground, things that left me feeling clean inside! Once the sugar shakes stop (yes, really. I go through withdrawals), I know I’m going to be loving being back in the saddle again.
This recipe was a surprise. We found something similar on the back of a package of butternut squash noodles and decided to try it for brunch. The kids gobbled it up and asked for more! When both kids agree to eat a vegetable I prepare and ask for second, you KNOW that recipe is hitting the blog! (Especially because one of my children has told me his favorite food is anything with sugar…which is why he HATES veggies, but fruit is ok. 😉 Oh my goodness. He kills me!)
Anyway…without further rambling…here is the recipe. We’re cooking our way through a Paleo cookbook for the next 90 days to introduce new methods and ingredients into our lives. I can’t remember the name of the book off of the top of my head, and I’m too lazy to go downstairs to the kitchen to grab the book…but I’ll clue everyone in if the recipes turn out well!
Here’s to a wonderful 2018 full of good health…stronger bodies…and less sugar addiction!
Garlic Basil Butternut Noodles
Time: 10 minutes
Serves: 4 (as a side dish)
2-3 cups spiralized butternut squash “noodles”, raw
2 Tbsp olive oil
2 medium garlic cloves, minced
3 Tbsp fresh basil leaves, chopped
Salt and pepper
Parmesan cheese (optional)
Heat skillet over medium high heat with olive oil and garlic. When garlic begins to soften, add butternut squash noodles and saute until al dente, typically 3-4 minutes. Mix in basil and cook for one minute longer. Add salt and pepper to taste, and top with parmesan cheese (optional) and enjoy!
From the The Last Dish