Acorn Squash!

I didn’t get myself together early enough to make it down to the KC Diva workout so I read, crocheted and took a rest day instead.

I made acorn squash for the first time.

I got the idea from this recipe.  I cut the acorn squash in half, removed the seeds, then cut it into thick slices.  I spread the slices out in a pyrex dish, drizzled with olive oil, kosher salt and parmesan cheese.  It roasted in a 425 degree oven for 30 minutes.

I peeled the skin away before I ate. It was so yummy!

I also got my new plan from Diana yesterday.  So I spent most of the evening printing everything out and organizing it in a binder.

Meals

Meal #1: Oatmeal with protein powder

 

Meal #2: Egg whites with gluten free toast

Meal #3: Ground turkey, brussel sprouts, acorn squash

Meal #4: Taco Salad

I wrapped up the day by getting myself organized to get on my plan this morning!

Already moving in the right direction, so see ya’ll tomorrow!