No lunch work out :(

I had a last minute project to do, and by the time I looked up to see what time it was it was already 1:45.  If I worked out, I wouldn’t eat until 2:45 and that’s just too late for me.  Oh well, at least Ed and I got out today!


  • 5 ounces chicken breast
  • 1/2 cup homemade roasted red pepper sauce
  • 6 ounces cooked spaghetti squash
  • 4 ounces spinach
  • 10 baby carrots
  • Annie’s Goddess dressing
422 calories, 15 fat, 21 carbs, 5.4 fiber and 50 grams protein!

422 calories, 15 fat, 21 carbs, 5.4 fiber and 50 grams protein!

No matter how hard I try, I just can’t make spaghetti squash look appetizing, but the taste is amazing!  Of course, I added crushed red peppers so what’s not to like!

I have a date with Tony tonight!  I am going in blindly with the food – we’ll see!

Spaghetti Squash/Quinoa casserole!

Thanks to, I was introduced to spaghetti squash, and haven’t looked back since!

But I found that I was only using it as I would spaghetti – topped with pasta sauce and cheese.

I wish I had come up with this idea, but I got it from here:

I did change it up a bit, with what I had on hand, and changed some amounts to make it healthier (AND NO ONIONS!).  This is four servings!

here it is before getting mixed together - love only using one bowl!

here it is before getting mixed together - love only using one bowl!

can you see the bits of bacon and quinoa?!  Yum!

can you see the bits of bacon and quinoa?! Yum!

  • 2 cups cooked spaghetti squash, chopped
  • 8 ounces low-fat ricotta cheese
  • 1 teaspoon salt
  • 2 cups cooked quinoa
  • 3 large eggs
  • 4 ounces shredded mozzarella cheese
  • 2 slices cooked bacon, crumbled (forgot to add bacon before I took the pic above!)
  • 2 teaspoons Italian seasoning
  • two big pinches of crushed red pepper
  • cracked pepper to taste

Each serving: 314 calories, 16.25 fat, 22.5 carbs, 1.25 fiber, 19 protein

My daughter and I each had a sliver while still warm last night, and it reminds us of quiche.  And guess what?  She actually had a slice for breakfast! 

I imagine this would be good for a Sunday brunch for something a bit different.  And since the spaghetti squash was chopped, you really couldn’t taste the spaghetti squash, everything just melded so well together!

UPDATE: After my friend and I reheated this for lunch, we both agreed that it was a tad dry, and we think that you could pass this off as a spaghetti squash/quinoa lasagna.  Making the same recipe as stated above, however, serving it with warm marinara drizzled over the top with grated Parmesan cheese. 

566 calories, 25 fat, 6 fiber, 37 carbs, 46 protein

With my huge side salad: 566 calories, 25 fat, 6 fiber, 37 carbs, 46 protein

It took me forever to find quinoa, and when I did, all the initial recipes I tried called for it cold, like a pasta salad.  I didn’t like it.  BUT I LOVE IT WARM!

Biggest Loser is on tonight!  See you at dinner!

Welcome to the First Food Blog on the WWW!

 I’ve done a lot of research, and realized, there are no food blogs at all on the internet!  I have to jump start this new idea!  Okay, so I know there about a billion food blogs out there, but I figured, what’s one more!

This is my journey to lose weight, eat healthy, exercise, (get all the laundry done, cook once a month meals that are perfectly labeled in my deep freeze, solve world hunger and get that weekly manicure/pedicure – yeah right!) all while controlling my blood sugars at the same time.

I’ve been an insulin dependent diabetic for over a year now, and in the process have gained 30 pounds.  Yes, part of it is the insulin, but the most important part is that now I can eat anything because I give myself enough insulin to cover the carbs.  Three pieces of pizza?  Okay!  Upgrade my fries with bacon and cheddar cheese for only .99 cents?  Okay!

I love to cook, I love watching The Biggest Loser and can’t wait for the new season in a couple weeks. 

Here was my lunch today:

Spaghetti Squash Casserole

4 servings

  • 1/2 medium zucchini, diced
  • 1 pound cooked spaghetti squash, chopped
  • 16 ounces marinara sauce (mine happened to be homemade!)
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • crushed red pepper to taste (I like it spicy!)
  • Italian seasoning to taste
  • Salt and pepper to taste

Saute zucchini and spinach with Pam in a non-stick pan for 2 minutes.  Add spaghetti squash to veggies and add marinara sauce and seasonings to taste.  Simmer for 5 minutes.  Remove from heat.  Stir in ricotta cheese until everything is incorporated.  Put in casserole dish and sprinkle with shredded mozzarella cheese.  Bake at 375 for 20 minutes.

Stats: 212 calories/9.25 fat/21 carbs/2.25 fiber

Yummo!  Try this even if you have never tried spaghetti squash before, in a casserole, it does taste pasta-ish!

Stats for the day:

  • 1395 calories
  • 56 grams of fat
  • 129 grams of carbs
  • 20.7 grams of fiber
  • 54 grams of protein


  • 40 minute recumbent bike for 8.65 miles
  • 40 minute elliptical

Blood Sugars:

  • Fasting: 81
  • After workout 48 – yikes (i.e. big bright lights in my eyes!)  Need more carbs
  • After lunch 119
  • Before dinner 90