Introducing Cate Nolan (almost) Healthy Writer

Hello Yankee Belles.

Another Yank here. You know me here as Mary Curry because I’ve been visiting and guest posting since the beginning. But today let me introduce my better self - Cate Nolan. Cate writes for Love Inspired Suspense and has a debut coming out in October. But more about her and that then.

This is now and today is another debut of sorts. My debut as the Wednesday regular on Yankee Belle.

I don’t have a cute nickname like the other ladies. I’m just trying to be a healthier eater. Several years ago, I did a weekly blog on a site called Healthy Writer. Since that’s what I aspire to be, maybe I’ll just stick with that name - Cate the Healthy Writer.

It's not an easy path getting to be a healthy writer.  You all know about the struggle on the writing end, but the healthy end is tough too when the foods that call your name list flour, butter and sugar as the main ingredients. 

Yes, I’m the one who introduced Ruthy to my favorite French patisserie in Manhattan.  Their website says: 

We hope you'll visit one of our shops, sip a cappuccino, enjoy a flaky, freshly-baked croissant, and stay awhile. 

"Vivre Délicieusement!"

Makes for a happy, but not so healthy writer.

I liked being a healthy writer. I lost 30 pounds while following the tips I posted on that blog. It’s time to rediscover that alter ego and get back to the healthy habits I craved. Because that’s the part I find so interesting. When I really stick to the healthy eating, I stop craving all those delicious baked goods. 

Almost. 

The cravings become manageable at first and then little by little I stop thinking of chocolate croissants and cookies and pies.  I begin to really prefer fresh blueberries by the handful to blueberry pie laden with sugar and a buttery crumb topping. *cue sobs

Okay, confession time. I tempted myself too much writing that so I got up and got a snickerdoodle to have with my coffee.

SEE! I need an intervention.

But school is still in session so I haven’t committed to my big change to healthy yet. Think of that snickerdoodle. Did I mention the rootbeer float?  (It’s been a very stressful year.)

 

This is my mantra right now.

By next Wednesday school will be mostly over and I vow I will be back on my healthy bandwagon.

In the meantime, I wanted to share one of my favorite, tasty concessions to healthy eating - substituting spaghetti squash for spaghetti.

Saturday night is traditionally pasta night in our house and the biggest decision is usually whether it will be spaghetti or ziti (or maybe lasagna). So what’s a gal to do if she doesn’t want to eat all that pasta?

(An aside – I love pasta. I just don’t love how it makes me feel.  A Sicilian friend of mine told me it makes her feel depressed.  So, why eat it?  Generally because it’s easier to go along than to make another meal entirely.

Do you do that? Eat something you don’t really want because you’re making it for the family?)

I’ve tried substituting artichoke pasta and I do love that.

But there’s something I’ve come to love better -  spaghetti squash. When I made the ziti for my husband, I reserved a bit of the meat sauce. Then, while the ziti baked, I baked my squash.


Have you ever forked a spaghetti squash? It’s really kind of cool.
You just remove the seeds and pulp and then pull out the strands of squash with a fork.

I added some fresh arugula to my sauce, poured it on top of the “spaghetti” and sprinkled a little Parmesan cheese on top. (It tastes REALLY good if you smother it with mozzarella.  See my problem? *sigh*)

I have to admit – I like it as much as – if not more than – the spaghetti. And it’s really easy. But it is more expensive to buy the squash than a cheap box of spaghetti. 

Do you eat spaghetti squash? Have any recipes to share?

But more importantly, am I alone? Am I the only one who would really rather eat bread and cake and cookies than a meal?


Next week look for me to being more committed to actual healthy foods minus all the temptations!