Butternut Squash Pasta Sauce

Ingredients

• 1 tbsp coconut oil
• 1 small red onion, diced
• 1 stalk celery, diced
• sea salt
• fresh cracked pepper 
• 1 lb butternut squash peeled & diced
• 3 cloves garlic, chopped
• 3 tbsp tomato paste
• water to thin to desired consistency.  I used about 1/2 cup.

Directions

1. In a large stock pot over medium heat, heat the coconut oil. Add the onion, celery and pinch of sea salt. Cook and stir until the veggies soften and lightly brown.
2. Add the butternut squash cubes and garlic. Reduce the heat to medium-low and cover the pot. Cook for another 10 minutes or so until the squash is tender. Stir a few times being careful it does not stick. Remove from heat and let the veggies cool for a few minutes.
3. Then, add the tomato paste to the squash. Start adding water. Puree the veggies until they become a sauce. If it's too thick add water by the tablespoon at a time. 
4. Season with sea salt and pepper to taste. 

"WTH Does She Eat" Sunday Oct. 6th

This week was a little more a testing of my willpower, with 4 low carb days.  DAMN, you carb cycling.  But alas I must listen to my coach's words of wisdom.

This is what went down in my kitchen (and a couple not) this past week.

Let's start with breakfast...because, well they are my my absolute most favorite meal of the day.  NOMS!!  I had my pancake bowl for most days, and yes I am addicted, then other mornings Pumpkin Vanilla Shakeology porncakes...ahem...pancakes!  And coffee, oh yes with coconut oil.  Nectar of the gods! 

My lunch and dinners were a lot about zucchini and Hugh Jass salads.  I had one high carb day this week and you can bet your ass I inhaled some sweet potatoes.  Heaven, I tell ya!!


OK, I did NOT have cake, but I had the next best thing!

Ok my obsession with zucchini is epic. Seriously eating this every day is not a problem for me. I sautéed 4 ounces of ground turkey in 1 teaspoon of coconut oil with garlic, onions, sea salt and fresh cracked pepper. Then in the end I added in my zucchini noodles and sautéed for about two minutes.

Inhale!

4 ounces of ground turkey sautéed with garlic and red onion. I seasoned it with spicy chipotle pepper and sea salt. Then at the end I tossed in spaghetti squash that I had cooked the day before. Topped with a quarter of a cup of homemade salsa.

 I ate out this week and the real easy choice for me is always Edo.  I can get veggies & protein, prepped just the way I ask, no issues.  Gotta love that!

Me, at Edo's ordering food.
"I'll have the chicken and shrimp with no rice no teriyaki no oil and no soy sauce. All veggies, all steamed".

Lady behind counter, "Oh you are a very healthy girl".

Comp prep really isn't hard as long as you are willing to make short term sacrifices. And I DID eat a spoonful of peanut butter for my fat after so yay!!

And because I was on Low Carb alert, I only got apples once this week. This was the day I painted my front entry..'scuse the step stool and crack fillah!

And yes, Shakeology 'erry damn day!  It keeps me sane, curbs my cravings and makes me feel like I have a treat after every workout.  I am special...I deserve it!  :-)

Brussel Sprouts 'n Bacon

Food should be easy.  I mean, KISS easy!! (That's Keep It Simple Stupid, in case you were wondering).

This was lunch yesterday.  Few ingredients, just a few minutes to whip up and BAM, with the flavor!

Sautee 4 oz bacon til done, remove from pan, drain on paper towel, set aside.

I then wiped pan clean & sauteed the sprouts with red onion in a tsp of coconut oil (you can use the bacon fat instead if you like), tossed in the cooked bacon and finished off with a splash of balsamic vinegar. Seasoned only with sea salt and fresh cracked pepper.   

THAT'S IT, my peeps.  This is my happy place food.  Enjoy!