So happy the weekend is here after an emotionally draining week. Things are getting better at work now that we’re not shorthanded and I’m thankful, but there was still a lot going on this week with training and balancing a huge workload. Hubby and I started the weekend at a new Thai restaurant we found on a local vegan restaurant list on Yelp and it was wonderful for the price, I had a delicious tofu curry dish with wide noodles.
I was impressed with the fresh greens and the servings size was not excessive, quality of quantity here! Some of the cheaper Thai places seem to serve mountains of noodles or rice, this dish had more tofu and veggies than noodles which is a plus for me.
This morning I charged out on a long run that didn’t go as well as I hoped. I’m behind on my half marathon training thanks to dealing with a respiratory cold for two weeks and trying to get my pace and distance up has been tough! I completed the miles, but my pace was not what I was hoping for. And it was nice to relax after!
After a long, hot shower to scrub all the sun lotion and sweat off, I had a simple salad for lunch with sprouts, avocado dressing, and and interesting mix of veggies since out kitchen was pretty bare from the week.
So I fixed that with a huge Trader Joe’s shopping trip and grabbed something I haven’t had in ages – spaghetti squash!
Keeping it simple, I just ghetto steamed it in the microwave for 8 minutes sitting on a plate of water.
And drizzled mushroom flavored olive oil and sprinkled salt and pepper on it to serve, very simple!
Dinner wasn’t my most designer meal pairing the squash with lightly steamed broccoli and hummus, but it was lovely and relaxing – especially with wine. :-)
What a nice treat to be having spaghetti squash again, one of my favorite fall/winter foods. Steamed squash is perfect with a cool raw dish for winter meals making them more filling and hearty.