30 Days in Review

Oh what a day. I woke up this morning knowing full and well that I was going to have a SUPER busy day at work. Being off for even one day in the summer means 50 voicemails and 100+ emails to respond to. It makes me feel so important. I really do love my job 😉

Tonight I was not in the mood to workout. Maybe because I was still recovering from yesterday, maybe it was because it’s Friday for me, or maybe it was me just being lazy..either way I am glad I threw on my workout clothes and got to it. After an hour of P90X Synergistics I felt GREAT!!!





I am on my 5th week and I thought I would do a little Vlog about my journey so far. Please forgive the use of my hands. What can I say, I guess I am a hand talker 😉

After my sweat session I couldn’t WAIT to make dinner.


Yesterday I think I watched more TV then I have in a year!!! Mostly the FoodNetwork 🙂 I watched an episode of Giada Everyday Italian and I just knew I had to make her Rigatoni with Squash and Prawns. Well for me it was Brown Rice with Squash and Shrimp. I think this might be my BEST recipe yet!!! When I start my cook book this one will be in there!!!



  • 2 tablespoons extra virgin olive oil, plus 2 more tablespoons
  • 1 pound butternut squash, trimmed and cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 1 teaspoon salt, plus 1 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
  • 1 cup vegetable stock ( I was out so I use 1 cup water plus one bullion cube)
  • 1 cup (or more) brown rice or brown rice pasta
  • 1 cup (or more) frozen cooked shrimp
  • 1/3 to 1 cup light coconut milk
  • 1/2 cup chopped fresh steamed spinach



Warm 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes.

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Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

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Bring a large pot of salted water to a boil over high heat. Add the pasta (or brown rice)  and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the shrimp with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.


In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 1/3 cup light coconut milk. Stir to combine. Add the cooked shrimp and spinach. Stir until warm and serve.



Enjoyed with a glass or two of The Big Kahuna Shiraz from F&E for only $1.99.

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Hubby has softball on Tuesday nights so I am off to work on reading some more of Eat Pray Love and call it a night. I think the red wine has gotten to me 😉

5:30am trail run with friends, can’t wait!