Ugh! I had this whole post written but didn't realize my laptop was almost out of juice. Of course, as I was finishing the last paragraph the stupid thing went dead and I lost all of my hard work. Don't you hate it when that happens?
Anyway, let's try this again. Sorry for the double recap today, but if I'm going to post my eats every day I need to stay caught up or this could start to get ugly.
Monday's eats:
Every morning before work my routine includes packing a breakfast, snack and lunch for the day. If I don't do this, I will make very, very bad food choices. Like the vending machine. Or Wendy's.
I eat my breakfast as soon as I get to work (my stomach doesn't wake up right away in the A.M.) and 90% of the time it consists of some sort of yogurt/fruit/cereal combination. Today was no different:
Greek yogurt, pumpkin butter, 3/4 of a small honeycrisp apple and Kashi GoLean Crunch Honey Almond Flax. That cereal is like crack. Delicious, delicious crack. Today was my first time trying pumpkin butter on my yogurt, and let me tell you it was a good decision. Yum.
Most bloggers I've seen out there are using Trader Joe's pumpkin butter, but I'm not much of a fan. It's too gooey, or gel-like, or something. I prefer this:
So good. Be prepared to see a lot of this in the coming weeks. :)
Around 11 every morning my stomach starts growling, so I have a snack to tide me over until lunch. Today it was the remaining 1/4 of my breakfast apple and some grapes that were a bit past their prime. Ew. I ate the good ones and tossed the rest.
That's my desk! Our offices are decorated in the thrilling combination of beige on beige.
Lunch consisted of 1/3 of Sunday's Target pizza and some leftover roasted pumpkin that needed to be eaten today or tossed. I chose eating, because roasted pumpkin should not be wasted.
I took this picture in our community kitchen at work. You should have seen me -- I was like the picture-taking ninja. The whole operation took about 10 seconds. I wonder how long it will be before I get busted snapping a pic. I'm already the girl who brings weird food to work. I don't need to be the girl who brings weird food to work and then takes pictures of it.
For dinner, I wanted to make something with an acorn squash I've had sitting on my counter for the last two weeks. I was perusing my usual food haunts online when I stumbled upon this recipe for Roasted Squash Soup with Corn and inspired by this and a lovely picture Pablo put on Facebook of some roasted pumpkin soup he made, decided to give it a shot.
The recipe is kind of fussy, but I followed the gist of it (if not the specifics). My only changes were to omit the celery (I was out), use vegetable stock instead of water, use Greek yogurt instead of milk and add thyme and crushed red pepper for some heat and depth of flavor. I also didn't sieve the soup because 1) I'm lazy and 2) I don't have a sieve big enough.
On the side I made some cornbread muffins.
I'm still working on my cornbread technique. Last batch wasn't sweet enough, this batch is too sweet.
I served the soup topped with grated parmesan cheese and some roasted sweet and spicy pumpkin and acorn squash seeds. (Sugar, cayenne, cinnamon, salt, totally addictive.)
My portion:
Today's dinner was brought to you by the color yellow.
This soup was really, really good. The corn and the squash go really well together. I'm always so shocked when I make soup and it turns out well, which is silly because soup always turns out well. It's so easy and comforting, and always makes a ton which is great if you're like me and love leftovers!
I only ate about 2/3 of the soup. It was really filling. Or perhaps the 20 or so pumpkin seeds that made their way into my mouth as I was making the soup were the filling thing...hmm. I guess we'll never know. ;)
Post title from "Yellow" by Coldplay
oh, that used to be my favorite cd and I haven't listened to it in forever.
Posted by: brandi | 11/03/2009 at 07:48 AM