I try to eat very lightly in the morning and gradually move on to denser foods throughout the day; maybe a piece of fruit once I get to work, or overnight oats. I threw some together last night (not the most beautiful of pics):
this batch is about a half cup rice milk, 1 ripe mashed banana, palmful of chia seeds, big handful of gluten-free oats, dash of vanilla, sprinkle of stevia, healthy dusting of cocoa powder. And topped with almond butter this morning. Chocolatey and filling!
I made another simple casserole-style dinner last night. Warm, butternut-squashy, creamy while still being vegan… great for a
cool cold night.
Butternut Squash Mac
1 large yellow onion, thinly sliced
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 (15-ounce) can coconut milk (I used light, and it still turned out very creamy. But use full-fat if you like)
Salt and pepper to taste
1 tablespoon chopped sage, or 2 teaspoons dried
¾ pound brown rice or quinoa elbow macaroni (or any noodle you like)
½ cup chopped toasted walnuts, optional
½ cup bread crumbs
Preheat oven to 350°F. Lightly oil a 9- x 13-inch casserole dish; set aside.Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and dried sage. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in fresh sage (if using) and simmer 1 minute more.
Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook until tender but still firm, about 8 minutes. Rinse in cold water, drain well and transfer to your baking dish. Pour squash mixture over your noodles. Add walnuts if using, salt and pepper and toss to combine. Top with bread crumbs. Bake until just golden brown and hot throughout, 25-30 minutes.
Also maybe seeing Ides of March or Tower Heist. If you’re going to a movie, I recommend 50/50. It was really good! Any good weekend plans?