I promise I haven’t forgotten about you all!! I actually wrote this post last week, went to publish it, and my entire browser just closed on me. Thus, losing the post, as well as my patience. ;) This past week, my mom flew from London to Georgia for a work conference. Since I’m so close now that I am in Florida, I drove up to meet her! My sister is a sophomore at USC (South Carolina, not California), so we then drove there, and I just got back last night. SOOO, I apologize, but I am now back and committed to this blog. Anyways, let me get onto this low-calorie, filling vegetable soup I made the other week! Dj and I have been doing p90x for the past couple of weeks, so we are…

I’m a big lover of spaghetti squash. I’m actually a huge lover of all vegetables. Dj, on the other hand, was a little apprehensive when I told him I was experimenting with a pasta dish, that was actually pasta-free. He kept looking at me with nervous eyes as I walked around the kitchen saying, “But what if I don’t like it…” (Then you can eat something else). “But… wait… you’re using squash instead of noodles…?” (Yes, and it’s freaking delicious). After taking his first bite, however, he jumped right on the Spaghetti-Squash-Loving-Bandwagon.. he even went back for seconds! He even asked me a few times if it was actually healthy because it tasted that good. SO! If you are trying to sneak more vegetables into your diet, your children’s diets, or in my case,…