Last week, I feel like I was complaining to you all how stinking humid it was. This week, get ready for more complaining, only for the exact opposite reason. We went from so humid you could hardly breath to so cold that I was forced to turn on the heat.
WTH happened to Autumn?
I didn’t really notice a huge difference today in how I felt only I did notice that the rash has spread up my leg and on to my bottom. Nice. (Don’t worry, I’ll spare you the picture of that one)
I managed to make it into work this morning and last about 1/2 of the day. I decided to get some things done in the office and then pack up my work and relocate to the comfort of my couch. It was actually a very good idea because I ended up getting more work done from home than I’ve been able to in weeks.
Still hungry and hungrier than normal. Apparently, it’s not that unusual and quite scientific based on the response I read as to why this happens:
“When you are sick your body responds with inflammation to help heal itself. In response to the inflammation the body produces cortisol which then raises your blood sugar. Your body then produces more insulin to take the sugar into the cell. You then get hungry because you body needs more sugar (complex carbs). “
I wonder if this is the same effect during that time of the month? Who knows but I do take it as a good sign when my appetite is in check. When I loose it, that is when I start to get worried.
I was originally thinking salad for lunch (specifically the leftovers from yesterday’s lunch) but after feeling sick and cold all morning, I went for every ill man’s remedy…..hot soup!
This was one can of Amy’s Vegetable Lentil with 1/2 can of green beans. Fun fact- canned green beans are one of the only canned vegetable that I will eat and love. I think I actually like the canned better than the real thing.
I still wanted that salad though so I portioned out a small side along with some Kashi crackers, hummus and grapes.
A very fibrous lunch that warmed my bones.
Not 30 min later, I was still hungry. I grabbed a Cherry Apricot Almond Butter Granola Bar to power me through the rest of my work.
This lasted a few hours but then as soon as I finished up work for the day, I started making dinner at 4:30pm! This never happens but what else was I supposed to do?
I’ve been craving stick to your ribs vegetable pasta with tons of sauce for days. This is one of the ultimate comfort foods to me. Tonight, I came up with the most incredible sauce that took the ordinary marinara to a whole new level of delicious.
Spaghetti Squash with Roasted Eggplant and Vegetable Marinara
Serves 2-4 (depending on how hungry you are)
- 1 Spaghetti Squash
- 1 Jar Marinara Sauce (I used Trader Joe’s Brand)
- 1 Medium Eggplant (diced)
- 1/2 C chopped Portobello Mushrooms
- 1/2 C chopped broccolini
- 2 T jarred sun dried tomatoes
- Garlic (as much as your heart desires)
- fresh basil
- Salt and Pepper