This morning was probably the first morning that I held my workout accountability partner (ok my husband) accountable. We have a very one sided relationship in that respect. He always wakes me up and gets me out of bed to work out. This morning I woke up well before my alarm and just laid there. It was like I wasn’t quite sure what to do because this NEVER happens.
I laid and waited for my alarm. Alarm buzzes. Zero response from Jaryd. I lovingly nudge him. Nothing. I lovingly elbow his rib cage. Nothing. Weird, that always gets him. Finally, I decided to sit up and lovingly shake him until he woke. Obviously, this worked.
Then I literally patted myself on the back because this morning I was the awesome accountability partner and he was the slacker. Well, I mean, until he killed me in the workout, but whatevs, comparison is the thief of joy. I was awesome too.
I’m hoping this is a sign of things to come. Like waking up to work out will be less of a drudgery and more of a hop out of bed before my alarm type thing.
Ugh, so on a less awesome note, I almost got mugged the other day. The specifics are kind of difficult to explain without a concept of where I live, or perhaps I should draw an illustration, but a guy approached me as I was walking home WITH the kids. We were the only people on the street. I had my eye on him and was obviously sketched out because when I turned around scope him out again, he was quickly approaching me, about a car length away. I turned everyone around to face him and I just stared at him. It sounds ridiculous, but he paused and I backed up everyone so he walked in front of me and went on his way.
It was scary and I requested more police presence in our neighborhood. The police were so kind. I just hate that someone would approach a lady with two young kids! I feel like thugs don’t know how to thug anymore.
Needless to say I’ve been wearing my running shoes everywhere. At least they match my yoga pants 🙂
I wanted to make a really easy and go-to meal for #meatlessmonday. Plus I wanted some dairy free options for all my lactose sensitive readers out there. So this is what we have, y’all: Spaghetti Squash with Kale Walnut Pesto.
If you can’t get enough of the whole spaghetti squash boat, you HAVE to check out this recipe. I’ve been dreaming about it since these pictures have been taken.
Let’s do this!
First, cut the ends off the spaghetti squash and then cut it in half lengthwise. Remove the seeds. Brush the inside with olive oil (or coconut oil, etc) and sprinkle with sea salt.
Flip the squash so the flat side is facing the pan and pop it in the oven for 30 minutes.
Remove from the oven and flip the squash so it is facing up. Allow to sit for 10 minutes.
While the squash is sitting, combine the kale leaves, walnuts, garlic, basil, and olive oil in a food processor. Process for 10-30 seconds, until chopped and combined. Scrape down the sides and process again for about 10 seconds.
Use a fork to loosen up the strands of the spaghetti squash. It looks so fluffy! Add the pesto to the squash and use the fork to incorporate the pesto into the spaghetti strands.
Add in the chopped sun-dried tomatoes, chickpeas, and artichoke hearts. Top with some chopped walnuts and basil.
Spaghetti Squash with Kale Walnut Pesto
You’ll love this Mediterranean Spaghetti Squash + Kale Walnut Pesto for a tasty vegan #meatlessmonday meal! It’s low carb, gluten free, and full of flavor.
- 1 spaghetti squash, cut in half lengthwise and seeds removed
- 2 tablespoons olive oil
- sprinkle sea salt
- 2 kale leaves, stems removed,
- 6 basil leaves
- 1 garlic clove
- 1/2 cup walnuts
- 6 tablespoons extra virgin olive oil
- 1/2 cup sun dried tomatoes, chopped
- 1/2 – 1 cup artichoke hearts, quartered
- 1/2 cup chickpeas, drained and rinsed
- 2 leaves basil, chopped for garnish
- 2 tablespoons walnuts, chopped for topping
- Preheat oven to 400F.
- Cut the ends off the spaghetti squash and then cut it in half lengthwise. Remove the seeds.
- Brush the inside of the squash with olive oil (or coconut oil, etc.) and sprinkle with sea salt.
- Flip the squash so the flat side is facing the lined pan and pop it in the oven for 30 minutes.
- Remove from the oven and flip the squash so it is facing up. Allow to sit, facing up, for 10 minutes.
- While the squash is sitting, combine the kale leaves, walnuts, garlic, basil, and olive oil in a food processor. Process for 10-30 seconds, until chopped and combined. Scrape down the sides and process again for about 10 seconds.
- Use a fork to loosen up the strands of the spaghetti squash.
- Add the pesto to the squash and use the fork to incorporate the pesto into the spaghetti strands.
- Add in the chopped sun dried tomatoes, chickpeas, and artichoke hearts to the center of the squash. Top with some chopped walnuts and basil.
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