I’ve been trucking along, or trying, with this massive spine problem I’m having. I want to take a minute to thank everyone that sent me emails after last week’s column and my appointment with a neurosurgeon in Oklahoma City.
What I can tell you is I have what’s called degenerative spine disease. I will be having steroid injections directly into my spine and surgery will follow that. Things have been very
Things have been very quiet here at the newspaper, just like many businesses in Ponca City. This pandemic has almost crippled the newspaper industry. The Ponca City News is no exception.
But back to eating healthy. I haven’t lost over 100 pounds by eating all of those tasty carb foods. I lost my weight by keeping things extremely simple and eating fresh meats, salads and vegetables ... and drinking tons of water. When people email me that’s the first thing I tell them. If you want to lose weight the low-carb route you have to change your way of thinking. You basically eat fat to lose fat. Where fat was once the enemy in a low-fat diet, it it is your friend when lowcarbing. Fat is what makes you stay full and certainly what makes you lose weight.
Something you need to keep in mind, you did not gain weight overnight, and you certainly are not going to lose it it overnight. It took me almost 18 months to lose my 100 pounds.
I love spaghetti squash. I love using it it to make spaghetti and definitely prefer it it over zoodles (zucchini noodles). This recipe incorporates three different sauces so you can have spaghetti all week long.
Here’s how to cook spaghetti squash:
1. Preheat the oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Use a spoon to remove the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place cut side down in a roasting pan. Bake for 35-40 minutes. Let cool for 5-10 minutes.
3. Using a fork, scrape around the edges of the squash to shred your “noodles.”
Preheat the oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Use a spoon to remove the seeds. Drizzle with olive oil and season with salt and pepper.
Place the squash cut side down in a roasting pan. Bake for 35-40 minutes. Let cool for 5-10 minutes. Using a fork, scrape around the edges of the squash to shred your ...
