I’ve been putting off restarting my diet because basically I’ve been sicker than hell and don’t feel like doing much of anything except lying in bed eating popcicles because my throat hurts even to breath. My supposed cold (viral whatever) is now a massive sinus infection and a double earache. So, yeah I’m pretty miserable. Not only that my cupboards are bare because CW refuses to go grocery shopping. Oh well, that just means he’s gotta eat what we have and deal right?
Baby A is finally better, so he’s sleeping through the night again and is his normal happy, chirpy self. I’ve been avoiding him as much as possible because I don’t want him to get this crap. We keep passing it back and forth. He gets mad because I don’t hold him all the time now, but it gives CW something to do! Lol! I did put him to bed last night because he wouldn’t go to sleep for CW and wanted his ma ma.
He’s rolling over now too! All the time! He finally figured out how to get all the way over instead of the 3/4 that he had been doing. Now we have to work on sitting up and crawling. He can sit up by himself, but only if he holds onto his legs, so he’s getting closer.
A new semester has started at school, so now I’m taking Business Operations in the US. I finished up my leadership class with an A, so I’m really happy about that. After three classes I have a 3.75 GPA, which could be better, but it’s alright.
I’m trying to get into the right frame of mind to start my program tomorrow, but it’s so hard isn’t it? I know what I need to do, but I don’t feel the motivation to do it. It’s probably all the stress I have, I feel like I have so much other stuff to do that I just don’t have the time to commit to an eating and exercise change. Not to mention, I’m a stress eater so I pretty much want to eat all the time lately. I guess we will wait and see what tomorrow brings.
Here’s a recipe that I got from HungryGirl.com this morning. It looks interesting. I never thought about making hashbrowns out of butternut squash!
Butternut Hash Browns!
PER SERVING (about 1 cup, entire recipe): 85 calories, 1g fat, 162mg sodium, 20g carbs, 3g fiber, 5g sugars, 2g protein — POINTS® value 1*
These are too good topped with ketchup… Mmmmmm!
HG Tip! You don’t need any fancy equipment to quickly shred your squash. A basic potato or veggie shredder will do the trick. Just peel a small squash, deseed it, and run it thru the shredder. Weeeee!
Ingredients:
1 heaping cup shredded butternut squash
2 tbsp. chopped onion
1/4 tsp. onion powder
1/4 tsp. garlic powder
dash ground cumin
dash salt
dash pepper
additional salt and p epper, to taste
Optional toppings: ketchup, salsa, hot sauce
Directions:
Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper. Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat. Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook for another 2 minutes or so (until mixture is thoroughly cooked and browned). Season to taste with more salt and pepper. If you like, top off with one or more of the optional toppings (everything tastes good topped with these things!). Enjoy!
MAKES 1 SERVING
