Wow, 2014 is shaping up to be quite the hectic year. I can’t believe that January is over, as of tomorrow! One month down, 11 to go. How is everyone doing with their goals?
By now, if you’re year is shaping up to be anything like mine, you’ve already had ample time to test the mettle of your pre-planning for life’s curveballs.
In some ways, I feel really great about what I was able to do.
In other ways, I’m really glad I have 11 more months to perfect my approach.
That being said, I did learn three valuable lessons this week.
As you can see, I decided to focus less on the physical training aspect of my week for the video. If that’s something you’re looking for specifically, please know that I am in the process of migrating several old fitness blogs over to SimplyEJ.com and they will be filed under the “Simply Body” section in an archive called “Training Notebook”. As soon as it’s finished I’ll be sure to put in the links here, and announce it on the page. It’s good stuff from a few years back that I wrote when I was training hardcore, and I hope it will find new readership here.
Btw: In case you’re wondering– here’s how I cooked my spaghetti squash. If you’d like to see a step-by-step version complete with pictures– Jaden from SteamyKitchen has some fantastic ones– and a garlic butter parmesan sauce that sounds like it’s to die for!
As for my experience. Like I said in my video, I enjoy spaghetti squash. And, that being said– You’re not going to hear me say it’s “just like pasta.” I got sold that line of b.s. when I tried those shirataki tofu/yam noodles. *lol*
Spaghetti Squash Recipe
1) Set oven to 375 degrees.
2) Take 1 medium to large spaghetti squash and perforate the rind with a knife or fork
3) Microwave on high for 5-7 minutes total, using 1:30-2:00 minute intervals until the rind has softened enough for you to cut the squash in half.
4) Cut squash lenth-wise and scoop out seeds (an ice cream scooper works well for this task).
5) Prepare a cookie sheet by covering it with aluminum foil and spray with your favorite non-stick spray. I use a mister of olive oil
6) Place squash on cookie. Cut side down.
7) Place cookie sheet in pre-heated oven. Bake for 40-50 minutes, or until squash is tender. A knife should slide easily through the flesh of the squash. (The skin will remain firm).
8)Let cool for several minutes until cool enough to handle.
9) Use a fork to scrape out the flesh along the length of the squash to create “spaghetti-like” strands.
10) Top with favorite spaghetti sauce or butter, herbs, etc… and serve.
(optional) After step 5, you can lightly spray cut sides of squash with a fine mist of olive oil, and season to taste with salt, pepper, herb blends, etc… I skipped this step because I didn’t know what kind of dishes I was going to use the squash in so I left it plain.
Tell It Like It Is!
Okay, so now it’s your turn! I want to know how your 2014 in shaping up! What successes and challenges are you experiencing?
Remember the Churchill quote from my first podcast: “Success is not final and failure isn’t fatal.” – No matter what happens: adjust and keep going.