Winter is a running off-season for me, I can run in freezing temps and I’m even getting better at it and enjoying it more. Still runs are rarely impressive like Sunday’s short 4-mile run in the high 20s, low-30s.
I got off to a late start because of the cold and cut it short to make it on time to see Rouge One with hubby. But dressing and layering for cold runs is still a challenge, I was cold, sweating, and dealing with a runny nose, cold and hot hands, clammy ears, etc.
The pets know just how to spend chilly days.
But is there anything better than stuffed acorn squash for a winter meal? I cooked a huge batch of lentils to use during the week and sauteed some with chopped veggies and Amy’s Organic Veggie soup to serve in a baked acorn squash.
It was a lot simpler to prepare than it sounds and made a delicious dinner.
I also discovered the dogs love plain cooked lentils mixed with their V-Dog kibble.
I am still eating leftover curried pasta salad from our company potluck and getting a little tired of it! I prepared a double batch of this Vegan Curried Pasta Salad recipe and ended up with tons of leftovers because too much food was brought and the party was moved to an awkward time when people weren’t really hungry. I served it over salad greens for lunch yesterday.
And heated it and topped with nutritional yeast for dinner last night.
And still have more servings left! Today for lunch I opted for acorn squash leftovers because I couldn’t take anymore pasta salad.
And came home to a fun surprise for dinner today – hubby made butternut squash chili in our Instant Pot.
It was hearty, kicky, and the perfect break from pasta salad!