Well, today was a pretty long day. Number five went to her first dentist appointment today at 8 this morning. I barely got to see her as I left the house to go to work. She was very excited.
So, in addition to fixing my smoothie this morning I fixed my juice and had to take it with me.
Berry Mango Smoothie
Frozen Banana (1)
Frozen Blueberries (1 c)
Frozen Strawberries (6)
Frozen Mango (.5 c)
Honey (1 T)
Water (2 c)
Veggie Juice
Granny Smith Apple (1)
Lemon (1)
Cabbage (4 leaves)
Romaine Lettuce (6 leaves)
Kale (6 handfuls)
Carrot (2)
Celery Stalks (4)
Cucumber (1 small)
Radishes (3)
The additional celery, cabbage and romaine seemed to add more juice to the mix this time. It wasn’t bad. It wasn’t great either.
I am finding it difficult to get excited about drinking the juice; however, as I was drinking it I kept reminding myself about how good it was for my body with all the “liquefied” nutrients that I so desperately need.
For dinner tonight, I had planned to use one of the Reboot recipes for Baked Acorn Squash which includes a portabella mushroom. We don’t have any at the house, so I stopped by our local Fresh Market grocery store to get some. While there I got my wife one of her favorite savory treats – calamatta olives. In addition, I was wandering and came across some “veggie crisps” which were apparently dehydrated and fried vegetable chips of various sorts. I thought “Cool” and bought some to eat on my veggie/fruit diet.
It wasn’t until I was halfway done with my cup-full of a snack that my thinking kicked in, and I realized I was probably cheating. DAGNABIT. Okay… well, never mind the veggie crisp things. !@($#!*@@!*!!
So, I came home and relaxed after work. I was still quite hungry so I fixed myself some sweet potato fries like last night, but I cut down on the salt and red pepper, reduced the heat to 350 and extended the cooking time to twelve minutes. They actually were a little softer than I wished. I think 400 would have been better.
Nancy determined that we would have leftovers tonight (well the rest of the “we”, not me), but she had to go to a meeting, so I got stuck with reheating the macaroni and cheese, spaghetti, noodles & parmesan and chicken nuggets for the kids (and Grandma who came in late last night).
I so wanted eat some of the noodles – I didn’t care which ones. They all smelled and looked so good – especially the spaghetti! But, I somehow persevered and managed to wait to fix my own dinner.
So what did I have? Ahh, the acorn squash from reboot sans the sage because I couldn’t find the crushed and dried sage and we had no fresh sage, so I did without. Also, I think I burned the onion and garlic which gave the whole thing a slightly strange taste. All in all I liked it, but I wish I had not overcooked the mushroom mixture (onions and garlic). Following is the recipe and a link to the site:
Roasted Acorn Squash Stuffed with Mushroom and Sage
1 medium Acorn Squash
3/4 tsp. plus 1/4 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
6 Tbsp. Olive Oil, plus extra for brushing
2 Garlic cloves, minced
1 large Portobello Mushroom, chopped
1 small Onion, chopped
2 tsp. Fresh Sage, finely chopped
Pinch Red Pepper Flakes, optional
Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes. Remove from the oven, flip the squash halves over and set aside.
While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, 1/4 tsp. salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
Makes 4 servings
Per serving:
Calories: 254
Protein: 2 g
Fiber: 2.5 g
I enjoyed this enough to have two servings.
I followed the whole thing up with a few cherries.
So far I've had 3.5 liters of water today, and I'll probably drink another .5 liter or so.
Have a great day/evening/night/etc. God bless you.
krbj+
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