Here's a little run-down of what I ate one day last week. But I'm posting it on Wednesday. So, it's my version of a WIAW.
My daily cup. For the past week I've been drinking the pumpkin spice coffee from Trader Joe's with Wildwood soy creamer. It's Fall in a cup, people. Or in this case, in a mug with a heart on it. This one was an airport gift from my sweetie, which he snuck into my suitcase right before our flight home from our San Diego trip in August.
Then I made a lot of juice. Green leaf lettuce, celery, cucumber, lemon, and carrot. This is one of my favorite combos. The carrots add a little sweetness and heartiness.
This batch made two pints. Wide mouth jars with plastic lids make it easy to take and drink at work. I drank this juice for the first half of the day.
Dinner was my favorite squash, the acorn. On the side are a few stuffed mushrooms that I'm perfecting. They have a creamy basil cashew filling. I'll post the recipe after I make them one more time.
Miss Rachel asked me about how I prepare my beloved acorn squash after she saw me commenting about Shen's acorn meal. Here's the way I like it:
Easy Acorn Squash
Preheat oven to 400 degrees. Cut the acorn squash in half length-wise and place on a baking sheet cut side up. Use a spoon to scrape out the seeds and goop. Rub the flesh with some earth balance. The coconut earth balance is best. Then drizzle the flesh with agave, making a little pool in the bottom of each half. Sprinkle with sea salt and black pepper. Put in the oven for about an hour and 15 minutes, until the flesh starts to brown and is very soft. Let cool for a few minutes and enjoy.
If you're not into earth balance you can use olive oil or any oil that you like. Same with the agave, any sweetener is fine. This is just my preferred combo.
Woo-hoo Wednesday! Wednesday is my Friday so I get extra excited. Stop by tomorrow for a new soup recipe that involves potatoes and herbs and will make you all warm and happy inside.