Posts tagged ‘Green Monster’
Good morning everyone! Since I have TONS of studying to do, and get more done at Starbucks than at home, I have deemed today “Starbucks Friday Wednesday.” I have a feeling that by Friday I’m going to be sick of Starbucks after spending so much time studying here this week!
I started this morning off with a Green Monster. This one was so much better than yesterday’s. I actually enjoyed this one, rather than forcing myself to drink it! I think the banana was key…
My green monster contained
- 3/4 banana
- Frozen mixed fruit
- Skim milk
- Apple cider
- 1/2 packet of Amazing Grass-Berry flavored.
It was delicious, and I’m excited to have the other serving tomorrow morning!
And yes, that is Leslie’s blog in the background. I read her “Engagement Story” recap post while I sipped my breakfast!
Today I’m having the same Starbucks drink as yesterday… yum. I like to enjoy my drinks slowly, so this one should last until my next class in 5 hours!
And I could resist this Maple Scone. It is by no means healthy. But it was worth Every.Single.Bite! No worries, I have some nutritious meals and snacks packed for the rest of the day! 🙂
Acorn Squash Stew
I threw together this stew last night on a whim. It was delicious, and a lot better than the pumpkin curry soup I tried to make a few weeks ago!
And, it was super easy!
- 1 Acorn Squash
- 1 Yellow Onion, Chopped
- 3 Cups Vegetable Stock
- Cinnamon, nutmeg, allspice, salt, pepper to taste (I used a lot!)
- 1 T. Olive Oil
- Toasted pumpkin or squash seeds (optional)
- Preheat the oven to 375 degrees.
- Slice the acorn squash in half. Scoop out the seeds and stringy insides. If you want to roast them later, set the seeds aside in a separate bowl!
- Place the squash halves face-down in a baking pan with about a 1/2-inch water. Roast in oven until the flesh of the squash is soft and easy to scoop out. It took about 45 minutes for me.
- Scoop out the flesh and set it aside.
- In a large stockpot, heat the olive oil over medium heat. Add the onions and cook until translucent and soft.
- Add the squash, stock, and seasonings.
- Cover and bring to a boil. Reduce heat and simmer approximately 20-30 minutes. Add more seasoning if desired.
Serve and enjoy! I topped mine with some pumpkin seeds.Next time, I want to try adding some apple chunks at the end, because I like soups with more texture. This was delicious though, and would be perfect with cheddar-apple quesadilla or sandwich!
Okay, study time. I’ll be back with another recipe the next time I need a break!
31:14, or a 10:04 average pace!! That is a full 2 minutes, 5 seconds faster than my first 5K. Yay! 🙂
Breakfast today consisted of a quick green monster:
(Repeat picture; the light burnt out in our kitchen!)
I’ve been at Starbucks for almost 3 hours now, studying for my exams this week. This blog post is my break between studying and classes. 🙂
While at Starbucks, I enjoyed an Awake tea latte (tall) with soy milk and pumpkin spice syrup. If you haven’t tried this combo yet, go. try. it. now. Amazing!
I also had
Carrots and the last of my green beans ( 😦 ) with hummus and baba ganoush.
And a whole wheat tortilla with almond butter, pumpkin butter, and apple slices. There is no picture today, folks, because the wrap may or may not have gotten completely smashed in my bag. So while it was delicious, it was messy and looked quite gross. Next time, I’m protecting it better!
Hopefully, I will have time to put together a half-marathon training plan for myself. Meghann gave me some great advice on where to look. Does anyone else out there have recommendations for putting together a training plan?
Despite my early bedtime, I’m still tired today! Maybe I need to up my Vitamin D supplement now that its fall? Another day or two like this and I’ll be putting a call in to my doctor…
Breakfast contained another first for me….
A Nature’s Path Hemp Plus waffle, toasted and topped with almond butter and pumpkin butter. And….
My very first “Green Monster.” I know, I know, its pink instead of green, but blame that on the raspberries! This one contains a big handful of spinach, a handful of frozen raspberries, 1/2 vanilla fat-free soy milk and 1/2 skim milk, and ground flax. I think I’ll be having more green monsters in my future…
In other news, I planned some extra meals into the menu this week. I’m hoping to make a bunch of foods from whatever is in season now, freezing it, and having it to reheat when local produce becomes scarce and exams, etc make me too busy to cook.
So what can you expect to see this week?
- Beet Risotto, from Bella Eats
- Spaghetti Squash
- Acorn Squash Chili, from Meghann’s blog and this site
Do you have suggestions for other dishes I can make and freeze for winter?