ask me if i’ve started packing…
obviously the answer is no.
ask me on thursday if i’ve started packing…
obviously the answer WILL be no
i’m awful – i know i’m just really awful
i know that as many times as deej says ‘go pack…you need to pack…don’t leave it until friday morning…” that come friday morning – after i’ve GTL-ed and prepared for the trip that i will – no doubt – 100% be standing in front of an empty suitcase with 20 minutes to go before we leave for newark going into a mad free for all of throw everything i think i’ll wear into a suitcase and i’ll probably end up forgetting something like my dress for the wedding or my super cool handcrafted ‘get choose’ ireland shirt
OMG there’s a wedding.
i can’t even believe it.
deej started crying in front of me and jenna yesterday. ‘my baby boiyy is getting marrrieeddd”
oh man – how in the WORLD did he find someone to marry him – and a gem at that.
oh man. this time next week i’ll be boozin’ in Ireland – well hm – something along those lines.
two things I KNOW i need to pack – well among a lot of other things…
exlax and melatonin – i don’t believe in drugs – but two things this girl CANNOT do when she travels – use the bathroom and sleep sorry for the explicitness but it’s true – and could you imagine me – bloated and sleepless for 10 DAYS. not okay – NOT OKAY.
okay let’s talk about something else
like puppies? or grammy? or my foam roller, TJs garbage bag & the fact that the inner sole came out of my toms and i’m too lazy to put it back in…
i cherry-picked my workout this morning. admitted – okay don’t judge me
but i can’t do overhead squats – like really – i can’t – my arm literally pops OUT of the socket & back (it happens with with snatches too – so i cherry pick those workouts also – GAH)
anyways this morning’s WOD was focused on 3-rep overhead squat max – and i didn’t go – because welp – i wanted to squat and so i squatted on my own
LIKE i was saying.
so i’m at the gym, did some warming up, body weight squats, lunges, swinging leg things – trying to look all profesh.
warmed up and slowly made my way up in weight – i was using a box to keep my form good
i was feeling fiesty – so i went for it – i went for a 140lb back squat – one that i had only done once.
5 reps – woo! i got 5 solid reps!
took a little break – decided to attempt 3 more reps.
..got 1…got 2…OOF. i sat on the box – literally sat on the box. i couldn’t get up – tried – tried again –i was stuck sitting on a box with 140lbs on my back.
just in time – this young guy comes walking back and i look at him with a plea – “please help me i’m stuck!”
i felt like little damsel in distress. it’s fine – i couldn’t move! he helped me take the bar off my back and so nicely goes “i hate when that happens” – i hate when that happens too my friend.
you know what else i hate when it happens?
when i make a REALLY good recipe and don’t share it.
so that’s why – RIGHT NOW you will experience my recipe i made today
i have serious issues with never using up spaghetti squash – it’s like i buy a huge one – get in the mood for it – have it one night and then the rest goes to waste
fear no more!
if this is your problem – make this – you’ll be so happy when its in your belly and you didn’t waste $6 bucks on a spag squash.
and guess what…it’s whole 30, 21-day sugar detox AND paleo approved. – word to your mother.
leftover spaghetti squash & basil chicken bake
- 1lb chicken breast – sliced into thin strips
- 1 medium sized spaghetti squash (cooked & shredded)
- 1T coconut oil
- 1 bag of spinach
- 1 egg
- 1/2 cup fresh basil
- 1/3 cup low sodium organic vegetable broth
- 1/2 cup canned coconut milk (I used TJs light version)
- salt, pepper, TJs african smoke spice (which is essentially paprika, chili powder, salt, pepper & chili flakes)
preheat your oven to 425 degreeeez yo.
cook your spaghetti squash – honestly i don’t feel like typing out how to cook a spaghetti squash – so its really easy – you can google it – or fine i’ll tell you just cut it in half, remove the seeds, then back on a greased pan for about 45 minutes facing down. let it cool and then shred the halves with a fork – peeling out all of the cool squashy spaghetti strands.
there that’s done.
now for the real steps.
heat a pan with your coconut oil – when the pan is hot fry the chicken strips on each side for about 3-4 minutes – let them brown but you don’t have to worry about them cooking all the way through. set aside…(i put mine on a paper plate so i could just use the same pan #laziness)
use the same pan (just do it) – add your spices and let them cook in the oil a few seconds – then add the spinach, & vegetable broth, let it cook for a few seconds – add the coconut milk and cover – letting it simmer for 4-5 minutes
once the spinach has cooked down, remove from heat and stir in the fresh basil, egg & spaghetti squash – mix thoroughly, then add in the chicken breasts – toss to combine and place in a baking dish.
size of the baking dish can vary – it doesn’t really matter as long as everything fits – i used a pretty small one
splash some hot sauce over the top and bake at 425 for about 40-45 minutes until the top is browned
remove from oven – let it cool – this will probably make 4 servings for me!
FOR ONLY ME.
wow that escalated fast.
love to love you <3
are you a good packer?