I had these 2 delicata squash that I needed to use because they were getting old. I was home all day so I roasted them in the oven following the instructions on the sticker that was on it.
To roast the squash: cut lengthwise and put cut side down with a couple tablespoons of water in a baking dish. Cover and roast at 375 degrees for about 35 minutes.
Recipe for the soup follows:
2 delicata squash roasted and removed from skin with spoon
24 baby carrots boiled until very soft
2 cloves garlic peeled and boiled withe carrots
Half inch size of fresh ginger peeled and also boiled with the carrots
Everything went into the blender even the boiling water. Seasoned with salt and pepper to taste. Added some soy milk -about half a cup- to get things moving and voila!
Oh! I also put about a teaspoon of curry powder in the blender, too.
It’s been a while since I’ve paid attention to this dear blog but that doesn’t mean I haven’t been cooking. We finally had our housewarming party and I made all the food right down to the sangria.
This brings me to today. I have had an itch to make some turkey lettuce wraps since I had this ground turkey in my fridge. I had never made them before so I did what most people my age do. I looked on Pinterest! I made my own recipe based on a few good ones I saw. The only thing I wish I had is ginger… I would definitely add some fresh ginger next time! See my recipe page for ingredients and how I did it.
Next post: Orange chicken
Went hiking for the first time in forever near Rose Canyon Lake and had a blast! It was so amazing to be out in nature on a beautiful sunny day. Even got lost, and you know what? Had fun doing that, too. We were out there for about 2 and a half hours – not in any rush, took lots of breaks, and took lots of pictures. Afterwards, I was exhausteddddd. Ate this fantastic lunch then passed out for a 2 hours. Felt good.
For the salmon: seasoned simply with salt, pepper, and canola oil – then seared for a about 4 minutes on each side in a hot cast iron skillet
For the kale salad:
Tuscan Kale (Trader Joe’s)
Broccoli slaw (Trader Joe’s)
small grape tomatoes
All tossed together with lemon juice and olive oil to taste
Garlic fries from Trader Joe’s and followed the package instructions
I’ve been away for a while and I have missed my blog world. I have been busy buying a house, starting school again, and just dealing with life in general. No excuse, though. I kept telling myself that I would compose some fabulous post with lots of pictures and tips when I did return but never got around to it. So here I am eating breakfast when it occurred to me, “what better time than now?” This has for a lot of things lately – buying a house, getting a Masters degree, and interviewing for that promotion at work (which I didn’t get). There really is no better time than now to live our lives one day at a time. There is no better time than now to let go, love people, and eat good food.
The thing about getting back to my normal diet of rabbit food and beans is that I am always hungry! It sucks! I put a half cup of rinse and drained cannellini beans on top of my salad so I’m hoping it hold me over at least until after the gym.
Either way, I am already feeling lighter and that’s what I really want.
The recipe is as follows:
Two three handfuls of baby spinach (romaine would have been good, too)
Handful of fresh flat leaf (Italian) parsley
Half cup of cannellini (aka white kidney) beans
For the dressing:
Juice of half a lemon
1 tsp Olive oil
Salt & pepper
I tossed all except for the beans in a large bowl and tossed. Then I piled the beans on top. That’s it!
I did a calculation using myfitnesspal.com and this huge salad is only 210 calories! Not bad! With the calories that low, guess who’s having a homemade chocolate chip cookie ice cream sandwich later?