Matthew has lost 27 lbs since January 1st. It all started with a trip to Minnesota to see my family over the holidays. Matthew and my brother Jim (both avid hunters and all around outdoors men) make a trip to Cabela’s one afternoon. They return home and my conversation with Matthew goes something like this:

Me: How was your shopping trip?

Matthew: Good. Your brother is fun.

Me: What did you talk about?

Matthew: Weight loss.

Me: What? (Picture confused look on my face.) You’re telling me you went to a hunting and fishing shopping mecca and you talked about weight loss?

Matthew: Yep. We made a bet to lose weight by Margaret’s wedding and we committed to do a weigh in every two weeks. And we’re going to check in with one another for support.

Me: Seriously?

Matthew: Yup!


Go figure… I’m still perplexed by this little rendezvous and the spark this ignited in both of them to live a healthier lifestyle and make conscious decisions about what food they put in their body.

But wait. It gets better.

Matthew went to the doctor yesterday and his body chemistry has changed. His doctor was thrilled with the results – no more high cholesterol, his triglycerides and HDL/LDL ratios are great, and his blood chemistry overall showed kick ass results!

Eating good food takes practice. Our society is so tuned to fast food, food filled with preservatives, high fructose corn syrup, and partially hydrogenated oils (all crap), and it takes a concerted effort to make different choices. I am so proud of Matthew and Jim and I love them both.

This is what we’re having for dinner tonight:

Butternut Squash Pizza with Cheddar and Arugula (found here).

1 lb. pizza dough
Cornmeal, for the pan
1 lb. butternut squash, peeled, seeded, and sliced 1/4″ thick
1/2 red onion, thinly sliced
1 tbsp. fresh thyme leaves
1 tbsp. olive oil
Kosher salt and black pepper
6 oz. grated extra-sharp Cheddar
1 bunch arugula

1. Heat over to 500 degrees and heat baking sheet as instructed above. Then,
2. Meanwhile, in a large bowl, toss the squash, onion, thyme, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
3. Dust the heated, inverted baking sheet with cornmeal. Reduce oven to 450 degrees. Shape the dough into a large oval and place on the sheet.
4. Scatter squash mixture over the dough and sprinkle with the cheese. Bake until golden brown and crisp, about 20 minutes.
5. Using clean scissors, cut fresh arugula over the still-hot pizza.

Please share your favorite healthy recipe in the comments!