Wow! I just want to thank you all for the overwhelming support of my new fitness plan! It means a lot knowing I’m not the only one who struggles with finding that balance in life. It is definitely something I work on daily, but it is amazing how far I have come since my battle was at its worst. I was really nervous to share such a personal conflict I had emotionally in the past, but you guys rock and the support was so encouraging! I am very excited to get started on the plan, in fact I already began on Sunday! I will check in with how I am feeling, what I am learning, and what I am doing regarding my exercise. Stay tuned!
Well I don’t know about where you live, but here in Ohio the weather is incredible. It felt more like the beginning of May than February today, reaching temperatures in the 60’s! It was definitely a lot harder to be cooped up at work all day than it usually is in the winter when temps are in the teens and single digits. As soon as I got off work though, I knew exactly what was in store!
We had such a good time on our walk. The weather was perfect and Tebow walked the furthest he has ever gone. We were so proud of our boy.. 🙂
When we started, the sky was gorgeous and clear. Bright blue just like a summer day!
As we were on our way back, the sun was just starting to set..
It was such a gorgeous night. The above picture was my absolute favorite. Seeing this really helped to remind me that myself and my issues are so small in the grand scheme of things. Sometimes it helps to soak in the moments and appreciate all you have. I had my health, my family and gorgeous weather during this moment.. Perfect! 🙂
Another thing that made me thankful? Having healthy ingredients to use for making dinner, which was super easy and nutritious!
Spaghetti Squash with Marinara
1 Spaghetti Squash
Preheat oven to 350 degrees.
Cut squash in half and remove seeds.
Place squash on pan, face down. This way the heat will steam the meat of the squash.
Remove from oven and turn squash over.
Use fork to shred squash into spaghetti like strands.
Add to plate and add heated store-bough marinara sauce to squash. We went with Newman’s Naturals, which actually had added sugar, which is something I will try and skip next time I do my grocery shopping.
Grill Pan Pork Tenderloin
1 lb. pork tenderloin
salt & pepper
1 tsp. extra virgin olive oil
Salt and pepper the outside of the tenderloin, to taste.
Over medium heat, add olive oil to grill pan and place tenderloin into pan, seasoned side down. Season other side.
Grill 5 minutes then rotate to other side, grilling an additional 5 minutes.
Turn pork onto sides, grilling for another 3 minutes on each side.
Remove pork from pan and slice into 1/2 inch slices using a chef’s knife. Add slices back to pan, still on medium heat, for 3 minutes on each side or until pork is only slightly pink.
Serve pork as the main course to your spaghetti squash. My husband was skeptical of the squash at first, but he said it wasn’t too bad! I warned him that it is most definitely not spaghetti, so don’t even think of it in that way!. He added a little cheese on top of his marinara sauce as well. The squash pretty much takes the flavor of whatever you put on it, so the marinara worked well.
What’s the weather like where you are? In what ways are you taking advantage of the sunshine?
What is your favorite spaghetti squash sauce, or add in? Any tips for serving it to spaghetti squash newbies?
Tell me something you were blessed with today! 🙂