This WIAW is a change from the usual, because I’m sharing my eats from a Saturday at home in Connecticut instead of on a workday. That means food on actual plates and other fun stuff. Even for my pre-run breakfast, which was a banana version of my Peanut Butter Puff-in-a-Mug with chocolate chips and a spoonful of extra peanut butter, paired with a small Granny Smith apple. I ate around 8:30 and read the paper and stretched so I had an hour to digest before my 8.4 miles.
Back to normal after Florida, and that means a fresh focus on cooking after the holidays and hustle and bustle that marked the start of 2016 for me. This WIAW is all about what I’ve been doing in the kitchen. Starting with breakfast, which included some homemade Grain Free Banana Bread Blondies, stuffed into the remainder of a jar of crunchy peanut butter and taken to work as a sweet treat to start the day. I ate an apple to follow all that peanut buttery banana goodness, and had some decaf coffee alongside.
This WIAW is all about my eats on the (third) to last day of 2015, one I spent in Connecticut relaxing with some old friends from growing up and preparing to greet the arrival of the new year. The day kicked off with a big slice of my Pumpkin Apple Spice Loaf, made with a little less flour and a little extra coconut oil for an especially moist and doughy treat. I had it with a yogurt with peanut butter and blueberries and a mug of decaf coffee, as well as half an apple.
I’ve been looking forward to this WIAW for several days, because it’s a chance to show some creativity with Thanksgiving leftovers. On Friday, also known as “the morning after” the big feast, I kicked things off with a double dose of leftover dessert. A slice each of grain free Pumpkin Pouffle and Pumpkin Apple Spice Loaf. One topped with peanut butter, both dotted with chocolate chips. I figured the time to start my lower sugar attempt was not the same time I cut out most grains. One step at a time! You may have seen photos from this morning on Instagram…
Hope everyone’s having a wonderful Thanksgiving weekend! I’m just dropping in with a little recap of my Thanksgiving and a Turkey Trot I ran in my hometown of Ridgefield, Connecticut.
It’s that time of year when a silver white winter begins to turn into spring…meaning the perfect time to combine hearty winter root vegetables with the first sweet spring shoots. I love butternut squash and asparagus separately, but they’re even better together. I’ll often whip them up in the oven in the early spring or in the autumn, when you can get them both pretty close to in-season. And today I’m sharing this simple recipe for Roasted Butternut Squash & Asparagus to bring out the best flavors in both for a vivacious vegetable dish.
Roasted asparagus and butternut squash together on a Thanksgiving plate
Silver-white winter as it turns into spring…means it’s the perfect time of year to combine hearty winter root vegetables with the first sweet snaps of spring shoots. I love butternut squash and asparagus separately, but they’re even better together. So here’s a simple recipe to bring out the best flavors in both!
Perfectly oven-roasted
Ingredients:
2 cups butternut squash, cubed
12-15 asparagus shoots
1 Tbsp olive oil
Salt and pepper
A broiled salmon burger with roasted squash and asparagus…the entree is served!
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Arrange butternut squash on a sheet of tinfoil in a pan, or on a cookie sheet.
3. Brush olive oil over the squash and sprinkle with salt and pepper.
4. Bake squash for 25 minutes at 400 degrees. While it’s cooking, chop the asparagus.
5. Remove squash from oven and add asparagus around the cubes. Brush with oil, sprinkle with salt and pepper, and return the pan to the oven. Set to broil and cook for 15 minutes more.
6. Serve while warm. Enjoy!
What’s your favorite veggie combination? Do you try to eat seasonally?
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