Another long weekend has officially started, woohoo! A cold start though, we’re supposed to freeze again tonight and currently in the 40s, I might have to turn on the heat because my fingers are getting numb! I really have no plans for the weekend except for a SkyRobics class, relaxing and tearing down Christmas decorations … and annoying the cats with our new camera some more. But I think they’re starting to get a little tired of it, what do you think?
Hubby has also been playing with the zoom lens snapping this red hawk in the field behind our house.
I rarely mention my breakfasts because they’re mostly smoothies like this mornings.
Packed with kale, carrots, berries, frozen banana chunks and Sun Warrior Chocolate Protein Powder. They’re easy, fast and complete on early week mornings when my stomach is not totally awake before work.
In the coming months, I would like to shake things up a little with new protein powders and combos as well as trying something entirely different on weekends.
I tried another new squash for dinner last night that came in our farm box, a red kuri squash, and it was an interesting experience.
For the first go, I went basic looking to feel out the flavor more before trying a recipe with it. I cut it in half, seeded it and baked the halves cute side down in water for 35 minutes, then flipped and baked for another 15.
To go with it, I sauteed leftover southwestern corn stew with fresh broccoli, nutritional yeast, spinach and chipotle seasoning.
I was pretty excited about the squash because it smelled like a sweet pumpkin baking. But it didn’t taste like one, the flavor was wishy washy with a slightly slimy texture, not as rich as a kabocha or butternut squash, but more like an under-ripened spaghetti squash. Maybe that particular squash was a dud or maybe I needed to ripen it longer. But I’ll try another one soon.
And I splurged on a Whole Foods salad for lunch today.
Can you believe this monster was only $6? Usually I end up with $8 and $9 salads by the time I’ve circled the salad bar, but I used mainly lighter veggies for this one skipping heavier raw cauliflower and broccoli since I eat so much of them at home.