Wednesday, January 25, 2012

Workin' It

Joey and I are in the process of switching gym memberships to a club is located both across the street from work and right by our house. It’s always nice to try out a new place and I am hoping that the proximity will motivate us to go more than once or twice a week.The other big seller – personal TV’s on every machine. Therefore, instead of cozying up on the couch to watch a show, I can do it on a treadmill.

With that, I decided to pick up a few new additions to my workout wear. I mean – you can’t go to a new gym without new gym gear! I love all the bright colors right now – lots of neon and vibrant tones. Why not have a little fun with it?!?

Below are a few of my favorite new items for hitting the gym!

Immature Moment: Sometimes it is so difficult not to laugh at the creepy buff guys that make the most inappropriate noises when lifting weights. It’s so awkward. They sweat and spit and it’s just weird. Usually to avoid them, I find my way into the “ladies only” (aka old ladies only) section of the gym to do my weight lifting – however, I have been told it’s not socially acceptable work out in there. Here is to hoping there aren’t too many of these guys at the new gym.

Tuesday, January 24, 2012

Tonight’s Meal: Twice Baked Spaghetti Squash


I have been on a health kick and am trying to eat delish but healthy food – avoiding sugar and white starches. It sounds easy but it’s harder than you would think. Sugar is in everything so I have turned into an avid label reader.

Spaghetti squash is so easy and hassle free so when I found this recipe, I had to give it a try!

Serves 4-6

Ingrediences (channeling Teresa Gudice from RHNJ;-)
-1 Spaghetti Squash
-1 batch prepared meatballs or meat for sauce
   (Note: Most meatballs are prepared with breadcrumbs so I’m using meat sauce instead.) 
-1 cup Marinara or spaghetti sauce (watch for sugar content!)
-1/2 cup Mozzarella cheese
-1/2 cup Parmesan cheese
-1 cup fresh basil, torn or sliced

Directions
Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400. 

Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!