A Little Less Of… A Little More Of…
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.
A little more of…
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. 🙂
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
- Barbell thrusters (men 95#, women 65#)
- Pull-ups
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!
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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?
