A Little Less Of… A Little More Of…

Happy Wednesday! Be that odd one out today!

In honor of a new month, here are a few goals I have for myself.

A little less of…

Horrible cable television, aka: My Name is Earl (Boyfriend, I dislike this show…)

A little more of…

Holiday Movies (Elf, anyone???)

Good TV shows: Dexter, House, Fringe, Weeds… yes? Those get my vote.

A little less of…

Unhealthy foods.

Beignets from New Orleans

Happy hour beers...

A little more of…

Healthy Pumpkin Spiced Muffins

A little less of…

Staying distant from the family.

A little more of…

Spending time with those you love. (Mom, Dad, Christine, I’m talking to you guys! I love you!)

A little less of…

Doing work. 😉

A little more of…

Reading my favorite blogs… honestly, I’d link to all of yours but there are literally way too many.

A little less of…

Dwelling in the past and self doubting.

A little more of…

Living in the moment and smiling more each and every day.

A little less hate…

A little more love…

And a LOT more GREAT food.

Roasted Delicata Squash & Onions, recipe via Eating Well Magazine

  • 2 medium delicata squash, washed, de-seeded, and cut into long wedges
  • 1 medium white or red onion, thinly sliced
  • 2 tbsp olive oil, divided
  • 1/4 tsp sea salt
  • 1 tsp fresh rosemary
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard (I love you, Dijon)

Preheat oven to 425 degrees. Toss squash and onions with 1 tbsp olive oil and the salt.

Roast, tossing once or twice, until tender and/or browned, about 30 minutes. Combine the remaining olive oil, rosemary, maple syrup, and mustard in a bowl. Toss with the finished vegetables before serving. Eat with more veggies…

Simple Kale Salad

  • 1 large bunch of kale, stems removed, chopped very thinly
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp chili powder
  • 1 tsp paprika
  • sea salt and pepper to taste

Combine all ingredients in a large bowl and toss or massage the kale until desired texture is achieved. 🙂

Slather with some healthy ketchup and more Dijon mustard.

Great, easy, tasty dish. With all the meat I’ve been eating lately, I was really feeling some clean meal last night. It definitely did not disappoint.

Random fact for your Wednesday: Delicata squash (above) is a versatile squash, and a new one for me. It is smaller than other varieties, less sweet, and, the best part, you can eat the skin. I’m sold. Plus, they taste really really good.

November 3 Gratitude Nugget: I am grateful for CrossFit since this morning we had a killer workout:

Fran: 21 reps of each, 15 reps, 9 reps– for time

Seriously, ow. This workout doesn’t look all that tough, but you try throwing 65# over your head from a squat, repeatedly. 🙂

Onto this fabulous (and warm!) Wednesday!


What is your favorite squash? Do you have any new ones you have recently tried or want to try?

What is your favorite winter food?

What can you do/take/give a little less of? A little more of?

Follow and like: