R.I.P Nana

My first encounter with death came when I was about 4 years old. My last encounter with death came last week when our beloved cat (which we've had for 7 yrs) went into kidney and liver failure after having treated her for almost 3 weeks for a mysterious infection. 

We made the difficult decision to put her to sleep......I held her close to me on my lap....I wanted her to know that we love her and didn't want her to go alone. My tears came streaming down my cheeks as I left her body slowly become lifeless....my husband knelt in front of her caressing her head. She knew she was and will always be loved.

She is still moving with us to our new house this weekend.....and her love will always be with us. 

We love you Nana!

Bring it 2016!

I am starting out the new year weighing in at 255 lbs. yes, I've gained about 15 lbs this year, but never giving up! My goal weight is 180 lbs....so we're close! 

Here's to an awesome 2016!

Nancy

xo

Spaghetti Squash

I am attempting to come up with frugal meal ideas on the heels of the new $4 fast food meal ads that have been going around; to try to prove a point that you can eat so much better with $4 or less! I don't have the exact breakdown to this; however the ingredients are super simple: medium spaghetti squash (less than $2; in season), lentil sprouts (sprouted in my kitchen) & 2 T parm cheese. You do the math! lol I did add a bit of butter to it as well; about 1T.

Below is the yummy picture. Did not do anything special; cooked the squash & then mixed everything together.

Delicioso!

xo,
Nancy

Paleo pumpkin cupcakes

This isn't my recipe....I got it (http://mywholefoodlife.com/2014/09/07/paleo-pumpkin-pie-cupcakes/) and made them tonight....without the topping since not a real fan of frosting. My husband wasn't too keen on the idea and typically I don't go overly crazy when it comes to pumpkin; however the driving force behind making these tonight was due to having two roped bananas ready and willing to be whipped up into something yummy!

After baking, they cooked for about 20-30 mins, then I popped them in the fridge for a while...then finally removed from the cupcake pan. They. Were. Wet. Moist if you will. The liner was drenched. 

Despite the soggy cupcake liner, the cupcakes were actually quite delicious. Will have to add the nutritional information to this blog tomorrow. 

Glad I could share! 

Enjoy, 

Nancy

Xo

I Don't Belong

"I don't belong" I've been feeling this more lately. I feel like I was meant for another time, one before all the political restrictions, consumerism and the technology takeover....I feel like I was meant to live a simpler, self sufficient life. I feel suffocated by modern life....I don't expect a whole lot of people to understand....and that's okay.

Xo, 

Nancy

Today I feel

like I don't fit in with the norms of society. *sigh*

xo,
Nancy

Super Easy Butternut Squash Soup

I am not a huge fan of fall/winter/cold weather; however these seasons do have their perks....squashes are in season!!!! I found them for less than $2ea at BJs this past weekend! :) I am a HUGE fan of butternut squash soup...and below is how I make it! 

Butternut Squash Soup

garlic & onion powder to taste
1 T olive oil
salt, pepper, crushed red peppers & sage to taste
1 medium size butternut squash soup
3 cups of water (yes! To cut calories & sodium, I just use water!)
parm cheese for garnish

I before I start, I peel & chop my squash & then run it through my juicer (most recipes have you doing this after it's cooked & in the blender while it's hot...well, I know me & this probably wouldn't end pretty!). 

I then saute garlic & onion (I use the powder bc I don't always have the actual items on hand) in the oil for about 3 mins. I then add the rest of the ingredients (except for the cheese). At this point, I combine both the squash juice & the pulp in the pot. Bring to a boil, then cover & simmer for 20 mins.

Garnish with parm cheese & more sage if desired. This recipe made enough for me to last 3 meals!

Below you'll find the nutritional value of the 1/3 of this recipe. Enjoy!

Nutrition Facts

Serving Size 394 g

Amount Per Serving

Calories  140 Calories from Fat  63

% Daily Value*

Total Fat  7.0g 11%

Saturated Fat  2.1g 10%

Trans Fat  0.0g

Cholesterol  7mg 2%

Sodium  294mg 12%

Potassium  524mg 15%

Total Carbohydrates  18.1g 6%

Dietary Fiber  3.2g 13%

Sugars  3.4g

Protein  4.7g

Vitamin A 304% • Vitamin C 50% Calcium 16% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol
• High in calcium
• High in phosphorus
• High in potassium
• Very high in vitamin A
• Very high in vitamin C

xo,
Nancy