Low Carb Spaghetti Squash Carbonara by Jess of Nummy for my Tummy

Hi Friends! Last week, I participated in a Blog Swap, hosted by the lovely AJ of Confessions of a Fat Girl. The point of a blog swap is to put yourself in another blogger’s shoes, by writing a post you may not usually write. I was assigned red lips over at my friend Chris’ blog, What I Run Into, and I assigned my friend Jess, of Nummy for my Tummy, a low-carb recipe. How DELICIOUS does Spaghetti Squash Carbonara sound?! Jess has lost an incredible 175 pounds, and I can’t wait to dig through her site for more amazing recipes (For example? she just posted a sauerkraut recipe I have to try!). Follow Jess on Twitter here, Facebook here, and Instagram here. Enjoy!

The Double Chin Diary Divider

Hi everyone! I’m Jess aka Nummy For My Tummy; I share simple, quick and inexpensive gluten-free meals and sometimes “Paleo”.  Today I’m incredibly honored to guest post for Double Chin Diary.  As someone who has been struggling with weight loss my entire life, I quickly fell in love (yes love) with Alyssa and April’s blog.

I feel like I’ve been dieting my entire life. Even when I say I’m just eating “clean and healthy” the reality is that I’m on a yet another diet. Ugh!

Even after a 175lb+ weight loss I still have a few pounds left and find I’ll always be a work in progress. Feelin’ me? If you’re reading this I’m sure you do 😉

Now, let’s get down to business.

I’ve never been a traditional breakfast kinda gal.  Steak & eggs over sugary donuts any day.  Today I’m sharing one of my favorite breakfasts; Spaghetti Squash Carbonara. You read that right…BREAKFAST.  This is a low carb meal that has just enough protein and fat to carry me through my mornings. Of course this can be eaten any time of day, but when you start changing your idea of what breakfast should be, it will open up a world of options for you.

Spaghetti Squash

INGREDIENTS:

  • · 2 eggs
  • · 1/4 c coconut milk (or milk of choice)
  • · 1/2 tsp. garlic salt
  • · 1/2 tsp. black pepper, ground
  • · 4 c. spaghetti squash, cooked
  • · 3/4 c. sweet onion, diced
  • · 4 strips cooked bacon, diced
  • · 1/4 c. nutritional yeast (or grated parmesan)

INSTRUCTIONS:

  1. In a small bowl, whisk eggs, milk, pepper and garlic salt, set aside
  2. Heat a large skillet and add diced bacon, cooking until almost crisp
  3. Add onion to the bacon and stir until onion is translucent
  4. Spoon mixture into a bowl and set aside, leaving grease
  5. Using the same large skillet, over medium-high heat, add spaghetti squash until heated and coated with the bacon grease
  6. Turn heat off  and slowly add the egg mixture to the squash, constantly tossing
  7. Add the bacon and onion mixture to the coated squash
  8. Stir in nutritional yeast (or parmesan)
  9. MANJA!

NOTE: The “sauce” may start off a bit watery before you stir in the nutritional yeast or parmesan, but once added it will absorb and make it slightly thicker.  Nutritional Yeast can be found and your local Whole Foods or similar market in your area and is used as a gluten-free and vegan cheese alternative.

 

 

Belly Dancing – In which a large bottom and hips are awesome.

Sometimes in life, there’s those rare instances where you end up pleasantly surprised that something you’ve always thought to be bad is… good. Despite being obese, I have a very curvy, womanly body – one that embarrassed me in high school when my full hips lead my band teacher to loudly declare in class that I had “child birthing hips”. I’ve got junk in my trunk, and that’s fine, because in instances like tonight, I know how to use it! (I was also secretly psyched to be fat when I got my first Weight Watchers Points Plus Daily Target. More weight to lose = more points = more to eat. Appetite… I haz it.)

Julie and I strike a pose in Belly Dancing class!

I go to CSUN, and they built an amazing student recreation center this year. There’s a huge rock climbing wall, hundreds of machines, and lots of classes. And did I mention it’s included in my tuition? I finally took advantage of this service and started working out there this week, and today, I took a belly dancing class with my pal Julie! Julie is somebody I hit it off with instantly – and you would, too. She’s charming, ferociously intelligent and a great belly dancer!

The class was deceptively hard, because it’s all based on hip, glute and arm movements. My rump, which normally seems a disadvantage in fitness classes due to its heft – was an ASSet in belly dancing – I can’t even really explain it, but somehow its size seemed to help me with undulating moves like the snake shimmy and figure eight hip rotations. I was excited to have discovered a new, fun type of fitness – one that didn’t really FEEL like exercise, but got me sweating, laughing, and most importantly – smiling- thus helping me shake off the stress of the day.

It was good. 🙂

This week I’ll update you on a big change in my weight loss plan – I met with the wonderful CSUN nutritionist today, and she gave me some great insights into what’s going on with me and Weight Watchers. We also have a giveaway coming up for an EatSmart Food Scale! But most importantly – please head over to my friend Kenlie’s blog, All the Weigh, to read my guest post on her blog about low-fat cupcakes! Kenlie’s lost over 100 pounds, and is one of the people who inspired me to start blogging about my journey.

I hope you’re having a great day!