I finally finished my Isagenix diet and cleanse and although it was tough, I was pleased with my results. In 11 days I lost 9.4 pounds and a number of inches all over my body, mostly from my chest (not a good thing) and stomach (a very good thing). All the hard work paid off in the end. You can read about my personal experience in this blog post.
Returning back to normal food and normal life hasn’t been so easy. I’ve had to go out to eat 4 times and it’s only been 5 days since I’ve finished the diet. I’ve been faced with temptations over and over again in just 5 days. For someone who loves food, I think I’ve done pretty well considering all the eating out and Mother’s Day celebrations, but nonetheless, I stepped on the scale this morning and I am up 1 pound. Frustrating to say the least. In the past, I’ve let these frustrations get the best of me, thrown myself a pity party, convinced that I would never be able to lose weight and quickly given up whatever diet I happened to be on. Not this time.
I originally chose to do the Isagenix diet and cleanse to kick start my weight loss and to give myself some motivation. It was never supposed to be a quick fix solution. So, I’m back on Weight Watchers and this time I feel motivated to stick to it. I like the Weight Watchers program because it’s not a diet, it’s a lifetsyle change. I just needed the motivation to get back into it. I’ve come to terms that the weight loss will be slow, but it will happen as long as I stick to the program.
In an effort to stay within my points for the day, eat less carbs and more veggies, but still enjoy a delicious and satisfying dinner, I came up with this spaghetti squash with chicken sausage recipe. It’s healthy, spicy and filling and although spaghetti squash is no substitute for real spaghetti, it’s pretty yummy in it’s own right.
Spaghetti squash with chicken sausage
1 spaghetti squash
1 tablespoon olive oil
4 spicy Italian chicken sausages (I got mine from Trader Joe’s)
4 cloves of garlic, minced
8 mushrooms, sliced
1 can of diced tomatoes
2 tablespoon fresh parsley, minced
1/4 cup Parmesan cheese, plus extra for serving
1/2 teaspoon red pepper flakes, plus extra for serving
1. Preheat the oven to 350 degrees. Cut the squash in half and roast for 45-50 minutes. Use a fork to shred the squash into spaghetti like strands and place the “spaghetti” in a bowl and set to the side.
2. Heat the olive oil in a skillet over medium heat. Add the chicken sausage and sear on all sides, until cooked through. Takes about 10 minutes total. Remove the chicken sausage and set to the side to rest while you get the rest of the sauce together.
3. Turn the heat to medium low and add the garlic and mushrooms to the pan with the chicken sausage drippings and oil. Sautee for 1-2 minutes until the mushrooms are cooked through.
4. Add the can of diced tomatoes and let simmer while you slice the chicken sausages. Slice into half inch slices and return the chicken sausage back to the pan with the tomatoes, garlic and mushrooms.
5. Add the spaghetti squash to the pan and mix well.
6. Turn the heat off and stir in the parsley, Parmesan cheese, and red pepper flakes.
7. Serve in bowls with a little extra cheese and red pepper flakes if desired.
I go heavy on the red pepper flakes because I like it spicy and also because, supposedly, spicy food makes you feel full. I don’t know if it’s true but I’m willing to try anything that will make me feel full quicker!