Sunday Squash

Even though I spent most of the day doing homework 😦 I did manage to fit some other less stressful things in as well.

Mainly food.  Like my new breakfast obsession: Hot oats + cold banana soft serve

Oh by the way these were oats of the homemade Scottish version.  Just throw some rolled oats into your processor and blend them to Scottish consistency.

They were a little sticky so I added a milk moat.

Top with BSS, almond butter, peach jam and peanuts

Hidden oats

Hours of reading and paper writing later I was more than ready to break for lunch.  I was also so happy I had leftovers because Sunday = no food left in the apartment!!

I popped this burrito half in the microwave then topped with salsa and paired with vanilla Oikos + cocao nibs, honey and cherry vanilla granola.

Hunger squashed.

A few other Sunday rituals were completed (laundry, meal planning, grocery shopping) + more reading (the other day someone told me they wouldn’t recognize we without a book ha ha) and then I decided to take a break.

A running break, that is.  Since when did running become stress relief/relaxation.  Who am I?!

Pre-run snack = toast + jelly

It was a nice little 4-miler with cool temps and good company 🙂

When we returned we found this little guy perfectly baked, fresh from the oven.

We baked this acorn squash on 375* for 40 minutes with just a little olive oil.  When it was done we got busy making the filling, using this recipe from 101 Cookbooks.

Changes we made:

• almond milk instead of cow’s (although I would use plain instead of vanilla next time…)
• whole ear of corn instead of 1/2 cup
• nixed the anise seed
• mozzarella instead of white cheddar (because that’s what we had on hand)

We also had to cook it for a little bit longer than the recipe had predicted, but I’m used to everything taking longer than I expect.

I also managed to cut my finger while cutting the kernels of the corn…

I should not be allowed to use knives.

Despite eating dinner while we watched Dexter (bloody gore and all) I found this meal to be pretty darn good!  I wasn’t a huge fan of the skin but the inside of the squash was perfectly soft and flavorful and the “pudding” had an amazing taste!

Good thing I liked it because we had lots of leftover pudding so we dumped it in a ramekin and baked it with the squash for me to take for lunch 🙂

This recipe was apparently supposed to serve 4-6??  Try 2!

On a side not did anyone else read Caitlin’s response to the Marie Claire article.  I thought she was poised and well-spoken.  So sad to hear about things like this 😦

Just another manic Monday, sighhhh