Week of Feb 5: Healthy Living Check-in

[eliz77]

Happy Monday, Ladies!

This check-in is a daily place to check in anything and everything pertaining to wellness.

1-Tell us what your weekly exercise regime/goals/diet plan are.

2-Last week's goals met?

3-Any concerns?

4-Any recipes to share?

"Being healthy or fit isn't a fad or trend. Instead, it's a lifestyle. ❤"

[eliz77]

1- I plan to do 4-5 days of Boot Camp, hopefully 3 days on bike and eat better...

2- I went to boot camp 5 days last week and did bike twice. Eating was a fail.

3- No real concerns...

4- Will come back to this one!

[oldbaylover1024]

I'm committed to getting back to this check-in. I used to participate religiously. Now... my time has come to return! Well, at least say I'm trying LOL

1-I bought a FitBit Flex2. It's a start LOL

2-Ummm... pass.

3-I probably won't be cleared for any real exercise for another 7 weeks, so until then I'll try and walk/eat well as much as possible.

4-Someone posted about spaghetti squash in the Meal Plan Monday thread, so I'll share my go-to spaghetti squash recipe. I made it up as I went, so bear with me:

Chicken and Parm Spaghetti Squash

- Cut the spaghetti squash in half and season inside with salt, pepper, garlic powder, and a olive oil. Roast it like you would, like this.
- While the squash is cooking, sauté about 1 lb. of chicken breast in a pan with some salt, pepper, and olive oil and a sliced onion (red or white, I like red) until the chicken is browned and the onion is nice and soft. Remove from the pan.
- Add about 1 cup of stock (chicken or veggie) to the pan with 2-3 cloves of minced garlic and pull up all the bits on the pan. Bring to a simmer.
- Drop in some broccoli, cover, and cook the broccoli until it's al dente. Fennel is also good.
- Add the chicken and onion (and any juices) back to the stock and broccoli. Toss in some halved cherry tomatoes, too. Yum!
- Once the squash is done, shred it and drop it in the pan with the other stuff. Add about 1/2 cup of shredded parmesan. You should have enough stock in there to make a light sauce. If not, add a little more stock. The cheese should thicken it up and get kind of melty.
- Top with some parsley and/or basil and a little more parm if you want.

I usually serve this with a green salad.