After losing a little over 50 pounds, I’ve discovered something pretty amazing… I can fit into clothes again that had become too small! This feeling is pretty awesome and extremely motivating at the same time.
When I first started losing weight, I tried on a gray lightweight hoodie to see if it would fit. It didn’t. I was bummed. Just a few days ago, I decided to try on the same hoodie and this time….it fit!
I can’t remember a time in my life where I have gone down in clothes size….ever. All my life I’ve grown and gotten bigger or taller. Then once I stopped growing UP, I started growing OUT. What a great feeling it is to be going the other direction for once! I can’t wait to go through all of my old clothes to see what else I can wear now. 🙂
Of course, the reason I can fit into some of my old clothes, is because I’m eating healthy. When I first started this healthy living change, I was “cooking” only in the microwave. Now, I’m cooking using the actual stovetop and oven. Also, I’m loving the idea of making one meal on Saturday night or Sunday and making 4 or 5 portions so that it lasts most of the week.
This past weekend, I made stuffed acorn squash. You can find the recipe I used, here.
It was a fairly simple recipe. I LOVE the idea of stuffing a squash or vegetable so that it turns into a complete meal, and that’s exactly what this was.
So first, I cut the acorn squash in half and removed the seeds. I roasted them cut side down for 30 minutes and then turned them over and cooked them for another 20 minutes.
While the squash were roasting, I prepared the filling. The filling was mild Italian chicken sausage (casings removed), bell pepper, red onion, garlic, ginger, cumin, and cooked quinoa.
After the squash had roasted for 50 minutes, I took them out of the oven and stuffed them with the filling. They baked for another 20 minutes. Then I took them out, topped each half with a slice of Swiss cheese, and baked for another 5 minutes or until the cheese melted.
I thought these turned out great! I liked the texture of the filling after it cooked for the additional 20 minutes inside the squash. It tasted similar in texture to a Thanksgiving dressing. Thats when I got the idea that I’d like to change up the recipe next time I make it. Since I love the flavors of Thanksgiving, next time I’m going to create a Thanksgiving-like stuffing for the squash. I think I’ll use ground turkey, cooked quinoa, onion, celery, chicken broth, dried cranberries, and sage. How yummy does that sound?!