Hey guys! Happy Monday! I hope that you’ve all had great ones! Mine went really well – I was a bit nervous about it since we didn’t get home from the show until after midnight (way past my bedtime), but it was definitely a good day. It could be because I had so much good food! Yum.
Breakfast was amazing – a sweet and savory sammich. I whisked one egg and one egg white with some milk, hot sauce and a bit of salt and then nuked it for about 1 minute. I toasted some fresh whole wheat sourdough and then topped one side with goat cheese and the other with apricot preserves and plopped the egg on top. It was so good!
When I got out of work it was time for a quick trip to the grocery store and then I had a date with my very first kabocha squash. We picked it up at the farmer’s market Saturday and I couldn’t wait to break into it.
After consulting with April, I decided to dice the squash and bake it. So, I got to chopping. After a bit of giggling at myself and literally telling the squash that it had met its match, I finally managed to cut this baby in half after about 5 minutes of hacking (holy difficult). I had visions of the Fitnessista and her coconuts. Luckily I did not hit my finger!
and then diced it along with a big sweet potato (its underneath).
I drizzled everything with a good dose of olive oil, added a bunch of cinnamon and nutmeg, and a smidge of maple syrup and into the 475 degree oven it went!
For our protein, I decided to make tofu. This tofu was inspired by my Momma’s delicious pork tenderloin recipe (despite being a happy veg-head, my mouth still waters at her pork tenderloin). I cut the tofu into good sized chunks and placed it into a small foil baking dish and topped it with low sodium soy sauce and a good amount of apricot preserves.
While everything was baking, I did the 45 minute yoga fusion program from exercise tv (I’m loving the yoga challenge!). Brian got home during my yoga and was starving so he broke into dinner. He made some delicious asparagus to be our veggie – I believe he sauteed it in a pan with some smart balance, pepper, garlic powder, salt and then finished it with a drizzle of olive oil.
All I could hear from the kitchen was oooohhhs and ahhhhs. He especially liked the tofu and its apparently going to be a repeat around here. The squash and taters were equally delicious – the nutmeg made the dish, for sure!
Luckily, there was still some left when I got finished with yoga. :)
Yum, the perfect fall meal and finish to a great foodie day! :)
I hope you guys have a great night!!