Will you Support me?!

Why is it when I need support the most, I crawl into a hole and just ignore everyone and everything?  Over the last couple of weeks, I have been bouncing around the same weight.  It has been hard to not get discouraged but I keep reminding myself of the big picture.  I am over 120 lbs lighter!  Actually, now, I am another 3 lbs lighter and am 126.4 lbs lighter!  I am now 15.2 lbs to my goal! OMG!?!  Could it really happen to me?!  I never in my wildest dreams ever figured I would be where I am today.  I am only 15 lbs overweight. Something I keep telling myself when I get into situations where I think I am heavier.  We went to our local amusement park and in going on the rides with my daughters, I had to keep telling myself that I was only 15 lbs overweight and I would fit. I just can't seem to get my head to realize that I have lost all this weight.  Maybe my brain needs to go on a weight loss journey too. LOL I am pretty sure over time, I will be able to do stuff without having to think like that.   Heck, I even went into a regular lingerie store and was able to buy myself some stuff that wasn't in the largest size! Yay for me! LOL

At my meeting this week, the leader shared a recipe for spaghetti squash that she tried for the first time. I have tried spaghetti squash in the past and was not crazy about it but with this recipe, I just might give it another go.
I am definitely not so afraid to try new fruits and veggies like I used to be.  Just this past week, we tried eggplant parmigiana and it is something we are adding into our menu! Adam was the one that surprised  me the most since he knew what was in it.

Spaghetti squash

1 spaghetti squash (2 lbs)
2 tsp olive oil
3 tbsp thinly sliced scallions
1 tsp minced garlic
1/2 cup chicken broth
1/2 tsp dried marjoram
1/2 tsp grated lemon zest
1/4 tsp salt
12 small asparagus spears cut into 2" pieces
1 cups thawed frozen peas
2 tsp fresh lemon juice

Preheat oven to 350*.
Cut squash into half lengthwise. Remove seeds.
Arrange cut side down in baking dish. Pour warm water up to 1/2". Bake approx 45 min covered with foil.
Remove squash and cool. Scoop out pulp.
In largest skillet,  heat oil. Add scallions and garlic. Cook over low heat about 1 min. Add broth, marjoram, lemon zest and salt. Bring to a boil. Add asparagus and peas. Reduce heat to low. Simmer 2 min. Stir in squash and juice. Cook until heated through.

Serves 4 @ 2 pt serving. 

What veggies have you tried that you previously did not like and now love?? 

Over on twitter @HealthyLoserGal has started a challenge to have an awesome August by exercising / walking 24 out of 31 days.  I am committing to this challenge.  Will you?!

Day one under my belt of a 30 minute weight loss yoga workout.

And lastly, I have joined in a challenge over on Sisterhood of the shrinking jeans to see what team can lose the most in 30 days. What a great motivator! If you haven't checked out the 'Hood yet, you should!