This blog post is going to take me at least 8 hours to write. You know why? Because I’m barely functioning after a ridiculously hard workout. I like hard workouts, don’t get me wrong, but when they are never ending and the person you are working out with is lapping you, it’s just not as fun. AND someone stole my jump rope. I don’t think they did it on purpose, but I still wish bad things upon their life. And if they did it on purpose, well I just hate them. Back to my point though, I firmly believe that morning workouts aren’t very good for your body. Straight up. I could barely breathe that entire workout and not once did my body feel like it was alive. But if I had done it later in the day, when my body is made to function correctly, I would have done way better. My friend Katie who I worked out with would have still whooped my ass, but I at least would have not wanted to weep throughout the process. Ah well. Summer is right around the corner. Gotta work on dat butt.
Ok time for an update!! Hopefully you knew this by now but if not, let me update you. I’m in the process of writing my THIRD COOKBOOK!! Wooooooohooooooo! I began creating it in ummmmm August, I think. It’s been zooming by so fast that I don’t even know. I have about 96 recipes done but I still want to come up with a few more. So as we internet speak, I am continuously creating recipes daily and typing up the recipes so I can send them off to my publisher in February. Holy balls, it’s so close! It’s crazy how fast this process has gone, but you know what they say, time flies when you’re having fun. And whoever THEY are, are totally right. I hate to be that cliche, but I have been having SO much fun writing this book, that time has gone by so quickly.
This book is coming together at the perfect time in my life. When I look back at 2014, I had some ups and downs. And I had a bit of a negative attitude through a lot of it. Not where I want to be. Negativity is the worst. I strongly believe that the more you are negative, the more negativity you open your life up to. So my New Year’s resolution or goal, (whichever one makes you say to make you feel like you’re not playing into the whole “New Year, New You” crap) is to be more positive, to show my friends that I care for them, and to throw out all the negativity. That negativity includes any crap I say about myself, any jealousy I feel towards others, and not seeing the bigger picture. It’s so easy to get caught up in the crappy things that occur on a daily basis, but in the end, it’s much easier to keep a smile on your face than it is to frown. Did you know it takes more muscles to frown than it does to smile. This is just pure science, people. Here I go, dropping knowledge bombs on you all. (I’m really hoping that statistic isn’t the other way around…)
But let’s bring this full circle. All this positivity and excitement I feel for 2015 is all translating into my newest cookbook. When I’m happier, my recipes are better. When I’m positive, it shows in my work. As this cookbook is coming together, I could not be more proud of something that I have created. The book is called Juli Bauer’s Paleo Cookbook: Over 100 Gluten-Free Recipes to Help You Shine from Within for a reason. This book is the first book I’ve created being this new positive person and it’s thanks to paleo, CrossFit, and the beauty of the mind. I just CANNOT WAIT for this book to come out. I’ll be sharing more and more details about it as time goes on, so I’m sorry to be really annoying since it is still a ways out. But I’m so proud of it. And truly can’t wait to help show you and help you also shine from within. Let’s make 2015 our b*tch! Meaning let’s make it awesome, one recipe at a time!
- 1 medium spaghetti squash
- 1 tablespoon butter or ghee
- 4 garlic cloves, minced
- 2 large shallots, thinly sliced
- 4 ounces of sun-dried tomatoes in oil
- 1 pound boneless, skinless chicken breast, diced small
- 1 teaspoon fine sea salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 3/4 cup canned coconut milk
- 1 cup chicken bone broth
- 1/2 - 1 teaspoon fine sea salt
- 1/4 cup pine nuts, toasted
- fresh parsley, to garnish
- sprinkle of black pepper
- Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.
- Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant.
- Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.
- Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.
- Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt.
- Toast pine nuts in a small saute pan over medium heat until fragrant and golden.
- Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!