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. ๐Ÿ˜‰

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. ๐Ÿ™‚

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. ๐Ÿ™‚

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?

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