Beautiful Weather – Beautiful Food
I must admit, I’ve been limping along still – eating vegan junk and less fresh produce. School is whooping my butt! Late nights, not shopping like I should weekly for fresh foods, eating out of the cupboard, freezer, or take out. This morning I was down to the dregs. Some frozen hash browns, sweet potato fries, limp jalapeno pepper, garlic and onion. I used my well seasoned cast iron skillet spritzed with Pam, dumped them in and put them in the oven on 400. I stirred it every 5 minutes and cooked it about 15 minutes or so . I broiled the top at the end (gotta watch it closely or bye-bye breakfast). Oh yea, I threw in some drained, pressed and crumbled tofu too before baking – about 1/3 block – a sprinkle of cayenne and chipotle pepper, a dash of salt and it got me off to Curves to work out.
Then I grocery shopped, came home, and took a really O.L.D. butternut squash, cut the slightly molding skin off deeply, seeded and cut into large cubes, then tossed it in a pot with 1.5 large sweet onions, 4 large cloves of garlic and a bay leaf, then boiled it for about 30 minutes in a couple of cups of water.
When it was done, I scooped it out with a slotted spoon, blended it in two batches with a couple of cubes of that frozen cilantro, 2 tsp. ginger, 1/3 cup broth from the pan and a cube of no chicken bouillon, a healthy shake of cayenne, smoked paprika, chipotle pepper, 2 tsp. curry, a can of lite coconut milk, a drizzle of black strap molasses and maple syrup. Delish!
I served it with a Tb. nutritional yeast and chia seeds stirred in. I’ll probably eat most of it today!
Hopefully I can straighten my bad eating habits back out and return to eating nutritionally dense meals made from fresh plants again! Summer’s coming and I want to be energized & ready to play.
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