Weekend Sunshine

​Sooo "Friday Sunshine" is a little delayed this week, my apologies.  This past week was long and jam-packed.  I promise to start using my 'post scheduler' so that I stay on track with my weekly themes! The theme of this week's "sunshine" is "inspiration & motivation".  Seeing that the Boston Marathon is tomorrow, it's only fitting.  I'm always in awe of the runners during the Boston Marathon, but, last year was especially awe-inspiring with the 80-90 degree heat that they had to endure.  I posted about motivation and the marathon last year here and here.

​Last week, it was Billy's birthday so Kim planned a fun get-together/party at a bar just outside the city.  We haven't been together as a group in a couple months so it was great to catch up. Kim, Rachael and I sat down and immediately starting gabbing non-stop (obviously). What they might not know is that they gave me the extra push needed to do a little more with my blog over the next few months. More to come, but, thanks, dolls for the motivation ;)

​Rachael also reminded me that I haven't posted a song on "Friday Sunshine" in a couple weeks.  Then she reminded me of this gem that should motivate you to get right out the door and get a sweet workout in. 

​I already used this image this week in my "Grass Fed..." post, but, it's such a great photo of downtown that I had to use it again.  This run I went on motivated me to start running longer distances again.

​Sometimes I have to remind my friends that there is FUN in fun fit flavor. On two separate occasions this week, my friends joked that the photos I was taking were not "funfitflavor" worthy.  On Thursday night I went to Lauren and Chris' house to catch up. Chris made this meal for us and after 11 days of super clean eating and detoxing... it was exactly what I needed.  This is definitely "funfitflavor" worthy!

Finally, this is how I like to approach every day.  Be positive, be optimistic, know that anything can happen and focus on the 'wonderful'. 

​Hope you're all having a fabulous weekend. xo.

Grass Fed Filet & Tater-Squash Mix Up

Yesterday started out with a nice 6.76 mile run through the Seaport, to the North End and back via the Harborwalk. I have not run that route since the last time I lived in Southie (hmm 2 years ago?).  I've been taking my boxing classes for so long now that I almost forgot how much I love running into the city.   It felt like it had only been months since I did that route.  Funny how time just really flies... 

Downtown and James Hook Lobster.  I'm so glad they were able to rebuild after the fire... it is a Boston icon.

After my run, I wanted something really good for dinner. I headed straight to American Provisions and picked up grass fed center-cut filet mignons, multigrain rolls, and a cabernet-merlot blend.

After all the chopping, seasoning and roasting... I realized I hadn't taken any pics yet and was about to say "oh well" until Matt said "You're crazy if you don't blog about this meal!".  

Ok fine.  So, preheat oven to 400 degrees. Below, I chopped up sweet potato and butternut squash into small cubes.  Lightly coat with extra virgin o/o, salt, and pepper.  On the left, I left them, as is.  On the right, I experimented with goat cheese and dried cranberries (add this topping when they are close to being done (a few minutes out). 

American Provisions had some fantastic baguettes to choose from, but, since I wanted to keep this meal a little healthier, I asked for whole wheat, multigrain bread.  They were nice enough to pack up two big rolls from the sandwich counters.   I toasted them up in the oven for a bit and ate them restaurant style.  I gave three options to choose from... goat cheese, butter, or olive oil with parmesan cheese... bye bye healthy bread ;) (so good though!)

Drizzle the steaks in extra virgin o/o, sea salt, and pepper.  Place on a flat or grill pan.  For medium, about 5 mins per side, for medium well about 6.  These were a bit thicker so I actually had to go with 8 to get them to medium well. As they cook, butter each side.

Let them rest for at least 5 minutes once they are done.  You want to seal in the juices. 

Finally, dinner is served.  The addition of the goat cheese and cranberries to the butternut squash and sweet potatoes was excellent.  I had not tried this wine yet, but, it is definitely a keeper and only $14, Three Rivers blend. And the steak, well what did you expect? It was delicious. Can't beat a locally purchased, grass fed piece of filet!

I hope you all have a fantastic week! xo. 

Detox Meal: Spaghetti Squash, Italian Style

Last night, I made another detox meal. If you haven't tried spaghetti squash.. go buy one! They are so delicious, loaded with vitamins such as A, C, K, loads of fiber, and only 41 calories PER CUP!  You can really prepare it with any sauce... I even highly recommend my favorite, avocado pesto, but here I made it simply, Italian Style.​

First, preheat oven to 400 degrees. Poke holes all over squash and put on baking sheet with tin foil (avoid a mess later.​

While it's baking, prepare the sauce... just a couple tbs of extra virgin o/o, crushed red pepper, italian flat leaf parsley, juice from one half lemon, and two garlic cloves (more or less to your liking).  ​

While the squash is baking, turn it once or twice. The sides on the pan get really hot and cook faster.​

​The squash will take 45-60 mins depending on the size.  I had a smaller one so it only took around 45. Keep your eye on it and poke it with a fork.  You should easily be able to stab it.

Once you take it out, be careful, it will be extremely hot. Use a knife, fork, and pot holder to slice in half.​

Take a fork, twist, and pull to take out the seeds (left)​.

Next, use the fork to scrape all of the 'spaghetti' from the skin.​

​Right after you get the 'spaghetti' ready. Put all of your chopped ingredients into a saute pan. I threw an egg in to give it a little 'carbonara' flare (and some protein ;).

​Put the 'spaghetti' in your dish.

Top with the mixture and serve.  On a normal day, I would have topped with parmesan cheese, but, I'm in detox, people.  No cheese this week.  This tops out at just 250 calories! (I had two cups of it)

Other favorite ways to serve spaghetti squash: regular marinara, sage/butter with butternut squash rav, avocado pesto, regular pesto. You name it!

​Have a fantastic Saturday! xo.