hey hey! Happy Wednesday!
I didn’t do the greatest job of photographing food this past week, but I did capture a few winners. The last picture in this post was easily my favorite.
Here’s a look at what I’ve been eating lately…
be sure to check out the awesome WIAW link-up on Peas and Crayons!
surefire way to make a smoothie taste good? volunteer for 6 hours and come home so hungry you’re ready to eat your own arm ;)
p.s. the weird coloring is because of the old-school blender I have. It typically struggles to get everything all mixed up. I’m pretty sure that the only reason it actually blends everything is because while it’s turned on I also hold the top and bottom and shake it up and down. It’s quite the scene.
I like this one even more than the Sticky Bun flavor.
creamy vegan pumpkin pasta with peas and lentils (this recipe!)
*if you love pumpkin then I’d highly recommend it.
homemade pizza! …we were running low on tomatoes haha
I decided to finish up the rest of the homemade applesauce after a workout earlier this week, and figured that since I was eating the last of it, I didn’t need to get another dish dirty. Who doesn’t eat applesauce out of a bowl the size of their head?!
Okay, so this probably looks terrible, but I swear it tasted fantastic.
baked spaghetti squash with a veggie-filled topping (sauteed onion and bell pepper in sesame seed oil, lentils, marinara sauce, pesto, garlic powder, and oregano)
so. so. good.
my husband loved this meal, too!
I was hit with a totally random (yet strong) craving for red wine last night. Since Jesse was stopping by Trader Joe’s after work anyway, I asked him to pick up a bottle and we each had a glass – it was really good. If you’re ever looking for cheap yet good-tasting wine, definitely hit up Trader Joe’s – $3.99 for this bottle and it tastes fantastic.
and last but not least – this beauty.
- Preheat the oven to 375*F.
- Slice off the ends of an acorn squash and cut it in half, lengthwise.
- Using a spoon, scoop out the seeds from each middle.
- On a baking sheet covered with aluminum foil, bake cut-side-down for 45 minutes, or until the inside of the squash is soft.
- In each half of the squash, drizzle/top with your version of the following ingredients:
-nut butter (almond, peanut, cashew, sunflower seed, etc.)
-coconut oil or coconut butter
-ground cinnamon and/or ginger
-nuts (cashews, sliced almonds, walnuts, pecans, pumpkin seeds, etc.)
-dried fruit (chopped figs or dates, raisins, etc.)
Are you a wine drinker? What’s your favorite?
Squash – sweet or savory?