I was cleaning out my closet and found my C-PAP machine in the corner. I was diagnosed with sleep apnea 4 years ago and hadn’t given much thought to the fact that I no longer need the machine when I sleep (monitored by my doctor). I am so grateful for the wins, not just the ones on the scale. What is your NSV?

Just made these protein biscuits & they are yummy! Enjoy!

Marinara sauce (can use Raos or your fav brand) Place a light layer into a serving size bowl that is oven safe. (I use 4 Pyrex - 1.5 cup bowls) You can place these on a large cookie sheet for easier handling. Barilla protein of choice (or any protein pasta) Cook until al dente and layer into your serving dish over marinara. Top pasta with ricotta -or- ricotta and cottage cheese blended. Add sautéed red bell peppers, onions, mushrooms, even broccoli if you like. I use sliced sautéed zucchini sometimes also. If you have sun-dried tomatoes, toss some in. Great flavor. Add your cooked protein of choice. Chicken, ground chicken, ground turkey, ground beef, Italian sausage or a blend of. Add more marinara. Add mozzarella cheese. Bake at 350 for 18-20 mins.

1 large spaghetti squash 2 Tbsps unrefined organic coconut oil or avocado oil, divided 1 large sweet or Vadalia onion, finely diced 3 fresh garlic cloves, minced 1 1/2 cups canned unsweetened coconut milk 1 Tbsp Arrowroot powder, gluten free flour, or cornstarch 1 cup unsweetened coconut yogurt or plain Greek yogurt 4 cups of lightly packed baby spinach, chopped 1 tsp red pepper flakes Sea salt and Pepper to taste 16 oz cooked chicken, shredded or diced Preheat your oven to 425 F Line a large baking sheet with parchment paper for easy cleanup. Cut your spaghetti squash in half lengthwise using a very sharp large knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet. Brush or spritz both insides lightly with 1 Tablespoon oil/butter and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes. Once the squash is finished roasting, remove from the oven. Turn them over and let cool slightly. Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Stand each half up vertically and scrape out the flesh using a fork. It should come out as string-like noodles. Chop or shred the chicken. In a large saucepan, heat your remaining coconut oil over medium-low heat. Sauté the finely diced onion until golden. Then add in minced garlic and stir until fragrant. Sprinkle in the Arrowroot/flour then stir to incorporate. Add your coconut milk and continue to stir constantly until slightly thickened (5 - 6 minutes). Stir the spinach until wilted. Remove from the heat, then add in the yogurt and stir well to combine to get a rich and creamy sauce. Toss the spaghetti squash noodles with your creamy sauce. Add the cooked chicken and stir to combine.

I just took my 1st dose and am excited to start this journey.