30 whole days! I made it 30 days without cheating. I must say I feel darn good! I am sleeping better and have more energy, I wake up without an alarm clock most of the time. I have lost a total of 14 pounds. I suggest to anyone who will listen to give Paleo a try if only for 30 days. You will really start to see how evil certain food are in causing you bloating and weight gain. I plan to start cross fit soon, more than likely I will be doing it at home. I want to thank everyone who has been supportive of me on this journey. I know it was hard on some of my friends who couldn’t seem to grasp the idea of what I was doing. I am honestly looking forward to having a glass of fermented grapes if I may say so myself. I also am looking forward to some dark chocolate! I most of all feel so proud of myself for going on this journey. I hope all of you will stay tuned for what I have planned for this blog. There are so many ideas running around in my head waiting to jump out.
Breakfast was 3 slices of bacon and 2 scrambled eggs, all cooked in the cast iron. I have never had such fluffy scrambled eggs, I am thinking from now on I will be using my cast iron for everything.
Thankfully my Mom was released from the hospital today, sadly the same as when she went in. Luckily for me she thanked me with my favorite coffee and lunch! For lunch we picked up Square One burger to go. I chose a bleu cheese burger ( not 100 % paleo more caveman) no bun and got a side of sweet potato “fires” on the side. It was by far one of the best burgers I have ever eaten. I will be going there again!
For dinner I am having Garlicky Kielbasa Spaghetti Squash. It is a go to dish for me when I pick up a spaghetti squash.
Garlicky Kielbasa Spaghetti Squash
1 1/2 pound(s) uncooked spaghetti squash, seeds removed
2 tsp olive oil
3 oz kielbasa, finely chopped
4 clove(s) (medium) garlic clove(s), chopped (or to taste)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 375°F. Halve squash lengthwise Place spaghetti squash in microwave for approximately 6-8 minutes (depending on size) and scoop out seeds. Place squash, cut-side down, on a large baking sheet. Bake until tender, about 30-45 minutes, also depending on size.
After squash has cooked for 35 minutes, warm oil in a large nonstick skillet over medium-low heat. Add kielbasa and garlic. Cook until fragrant, about 2 minutes; set aside until squash is done.
Remove squash from oven and scrape flesh into skillet using a fork (will resemble spaghetti strands); toss until evenly coated. Let sit in pan for about 10 minutes, this will help to gather up the garlic flavor. Season to taste with salt and pepper; serve. Yields about 3/4 cup per serving.
In the past if I had any leftovers and didn’t want the same thing again, I would add some type of sauce, Vodka sauce is my favorite. This way you get two meals in one.