Day 21

Breakfast: (boring - i was out of food) pear, hard boiled egg, half avocado

Lunch: filling for my stuffed bell peppers plus two eggs scrambled in it

Dinner: Spaghetti squash and homemade tomato w/ meat sauce (tastes very similar to eating angel hair pasta, I reccomend lowering the water to 4 cups, and even then I let it simmer for an extra half hour or so, and it may still be too thin! though granted I used 8 roma tomatoes instead of canned), 2 deviled egg halves

Today I also prepared: 16 stuffed bell pepper halves, additional spagghetti squash and sauce, deviled eggs, walnut chicken (subbed pecans). I am excited about eating all this yummy goodness this week!

Wow Week 4 is starting tomorrow!

Meal plans for this new week:

• Pork Tagine (Moroccan Stew)
• Steamed Broccoli
• Sauteed Yellow Squash, Zucchini, Carrot Slivers, and Onions,
• Sweet Potatoes
• Paleo Salmon Patties
• Chicken with Walnuts & Spinach
• Salad w/Homemade Vinaigrette
• Roasted Eggplant
• The Occasional Morning Smoothie: banana, 4 frozen strawberries, 8 frozen blackberries, 10 frozen blueberries, 1 handful spinach leaves
• Scrambled Eggs w/turkey, peppers, and onions

Spaghetti Squash Prep

1. Wash squash then pat dry.
2. Holding squash steady, carefully cut in half lengthwise. ( I place the squash on a cup towel on the table as this gives me better leverage than on the counter.)
3. Place squash cut side down in a large baking pan. Add 1 inch of water. Bake for 1 hour at 350 degrees or microwave for 15 minutes. Squash is done when it flakes into strands with a fork.
4. Remove from oven and use a spoon to scoop seeds out of center.
5. Use a fork to gently rake the squash into strands and pour into a serving bowl.
6. Spritz with olive oil, sprinkle with Italian seasoning, salt, and pepper.
7. Top with Meat sauce.

Meat Sauce for Spaghetti Squash

2 Tbsp. olive oil
1 onion, chopped
5 clove garlic, minced
1 - 1 1/2 pounds ground turkey or beef
2 28-oz cans crushed tomatoes
1 can (6 oz.) tomato paste
7 cups water
3 Tbsp Italian seasoning
2 tsp dried basil or 1 Tbsp fresh basil minced
pinch crushed red pepper

1. In a large stockpot or Dutch oven heat oil over medium heat. Sautee onion and garlic till softened.
2. Add ground meat and stir frquently til browned, being sure to break up any clumps.
3. Stir in remaining ingredients; bring to a boil, then reduce heat, cover partially and simmer for 1 hour.

Day 20!

Breakfast: beef scramble with onions and mushrooms, sweet potato mash

Lunch: salad from chipotle with balsamic vinaigrette dressing from home

Dinner: leftover beef scramble, half avocado, roma tomato

Snack: almonds

Chicken with Walnuts & Spinach

1/3 cup chopped onion
1 Tbsp olive oil
1 cup walnut pieces, chopped
1 cup baby spinach
4 thin-sliced boneless, skinless chicken breasts, seasoned with salt and pepper
toothpicks or wooden skewers

1. Heat oven to 375 degrees.
2. In skillet, cook onion in oil over medium-low heat till softened.
3. Add 1/2 cup walnuts and cook 1 minute.
4. Add spinach. Cook till wilted.
5. Lay chicken slices on parchment paper.
6. Divide spinach mixture among the chicken slices. Roll up and secure with toothpicks or skewers.
7. Spray chicken with oil and roll in remaining nuts.
8. Bake on parchment covered or oli sprayed baking sheet for 30 - 40 minutes or till golden brown.

Fresh Apple Salsa

2 cups peeled diced apple
1/2 cup red bell pepper
1/3 cup fresh lime juice
1/4 cup red onion diced
1/4 cup chopped cilantro
1/2 tsp salt
1/2 tsp pepper
1 jalapeno, seeded and minced

1. Combine all ingredients, strring well.
2. Serve with pork or chicken.