I can’t believe it’s Sunday night already, do I really have to go to work tomorrow? My relaxing weekend flew by too fast as usual, I could use some more down time since I’m still recovering from this cold. I ventured out for a run this morning planning a 6-miler to taper down from last weekend’s half marathon.
But only managed just under 4-miles because my stinking cold isn’t totally gone and flared up halfway through the run with me gasping for air and having to take intervals to blow my nose, not pretty! Good thing I packed tissue for the run! But I had to cut it should and just felt achy and tired for a bit after. What a dirty trick since I felt fine before the run, so frustrating!
Since I dedicated this weekend to relaxing with nothing scheduled, I decided to keep my eats pretty easy too. I made a huge salad with spinach, carrots, cultured veggies, avocado, hemp seeds, and a tahini dressing large enough to be lunch for both Saturday and Sunday.
Simple, tasty, and filling. And my laziness continued for dinner last night opting for simple, baked kabocha squash wedges using this cute little one from our garden.
I just seeded it and chopped it into wedges, then tossed with a little coconut oil and salt before baking at 350 degrees for 35 minutes on a baking grid.
Now what I enjoyed the squash with is not normal for me since I rarely have canned soup. But I have a couple of cans of Amy’s Organic Vegetable Barely Soup in my pantry for occasions when we’re sick and/or lazy, it’s a pretty simple and tasty soup that takes me back to my childhood.
I added a couple of tablespoons of nutritional yeast and a pinch of salt for flavor and texture.
Before enjoying my lazy, weekend dinner in a little candlelight class.
I adore baked kabocha squash because it has a sweet and rich flavor by itself needing minimal seasoning. The coconut oil and salt add a salty/sweetness that enhance the pumpkin-like flavor of the squash. The skin also has a nice flavor and becomes soft enough to eat after baking.
Fall is officially here when it’s cool enough in the evening to light some candles for dinner and open the back door to let the cool air in.
And the sun starts setting just in time for dinner a show.
I also got in some kitchen play time tonight creating a new, spicy curry dish for dinner.
It was so nice to have more time in the kitchen and energy to create a new recipe, but you’ll have to wait for the recipe until I get some more opinions. :-)