I’m super excited for the weekend! The husband and I have a rare opportunity to head to VT without the girls. Initially this was a really easy thing for us to potentially pull off. Unexpectedly family friends offered to bring the girls to NH with them to go skiing. Sweet! The husband and I got pumped, made some plans and then the hammer fell with a change in plans when the 11 yo’s dance studio threw down a mandatory all day dance session on Saturday. 🙁 Now that the carrot had been dangled I didn’t want to let it go and it became a hard fought battle to pull off when alternative plans for her to stay behind kept falling through. It seemed it was not meant to be earlier this week, BUT it all came together in the end. PHEW! Can’t wait to hit the road and enjoy some early Valentine’s Day quality time with the hub.

Once we return on Sunday I have some healthy meals planned for the week:

One Pan Italian Sausage & Veggies: This is a new recipe I’m planning to try. It could be modified to be Paleo of you swap out the red potatoes for the sweet potatoes. I think I’ll make two trays one with the red potatoes which the picky 14 yo (and probably the husband) would prefer and the other with sweet potatoes.

Skinny Shrimp Scampi & Zucchini Noodles (PALEO):

Spaghetti Squash Lo Mein (PALEO):

Spaghetti squash
Rotisserie Chicken
1/2 bag of broccoli slaw
1/2 bag of shredded carrots
1/3 cup of soy sauce or liquid aminos
3 TBS honey
1 tsp minced garlic
1 tsp ginger


  1. Preheat oven to 375, slice squash in half, remove seeds, place on a baking sheet open side down and bake for 30 minutes until fork pokes through skin easily. Once the squash cools remove the squash from skin using a fork.
  2. Combine sauce ingredients in large skillet and heat 2-3 minutes.
  3. Add broccoli slaw and carrots and cook for 2-5 minutes.
  4. Toss the veggies in sauce with spaghetti squash and chicken.

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