I was sooo hungry when I got home from work.
When I bought cookies and nut mix from the Goodness Gracie booth at the wine festival on Saturday, they threw in a complementary bag of cookie crumbles. I ended up eating about half the small bag and then incorporating the other half in a snack-size yogurt bowl.
Besides the last of the TJ’s European style yogurt, I also added 1/4 cup frozen and nuked blueberries + 1/2 banana + the cookie crumbles. The blueberries tasted bitter to me and left me wanting more. In reality I was just still hungry but chose to remedy that by breaking in the Goodness Gracie cookies. I probably ate about 2 1/2 – 3 servings. This is becoming a pattern with sweets.
One of my goals is to be able to have sweets in the house without overdoing it. Obviously I’m still working on this. I have a prominent sweet tooth for sure.
After my sweets overload I did about 20 minutes of leg exercises (from the P90X guide), 10 minutes of arms and back, and 10 minutes of stomach exercises. I concluded with push-ups and learned that I have gotten pretty weak compared to where I was at the time of my wedding two months ago. Boy-style push-ups are so hard for me! Definitely something to work on…
For dinner I whipped out the spaghetti squash I cooked the night before. I love cooking spaghetti squash the night before. It cuts a major chunk off of your cooking time, plus it’s so much easier to remove the squashy flesh when it’s cold versus scalding hot.
A lot of people cook their squash face down on a pan, some even with water. I prefer to cook mine face up so I can tell when it’s done. All squash come in different sizes so there’s not a good measure of time required for cooking unless you weigh your squash. I don’t know the formula for how many minutes per pound. I go by visual cues. When the edges start to get that deep brown color, you know it’s done. Easy as pie see?
Once completely cooked and cooled (if you don’t cook ahead of time) use a fork to pull and scoop out the spaghetti squash.
I added pesto to the spaghetti squash and also roasted eggplant, zucchini, halved cherry tomatoes, and carrots tossed with olive oil, kosher salt, rosemary, and fresh ground pepper.
Side note: when referencing my own pesto recipe I noticed that I never included the amount of parmesan cheese to add or even mentioned the cheese at all. Gracious, I hope no one tried to make this. That would have been a tragedy.
Even though pesto is pretty filling, this was overall a pretty light dinner, which was good since I overdid the snacking this afternoon. Brad’s comments on the meal was that this was a great vegetarian meal.
After dinner Brad cleaned the kitchen 🙂 and I attempted to watch Glee. Is it just my lack of an attention span or is it just not as good as last season?
The bed is calling my name!