As I was about to write this post, PJ called out from the bedroom and said "Swinny, what's burning?". I had just eaten dinner, and I knew I had turned off the oven so I said confidently "Nothing". I thought maybe the lentil dish I made was stinky? He came out to the kitchen and sure enough, something was in fact burning. I did turn off the oven, but I forgot to turn off one of the stove burners (eek!) and I placed the baking dish with the lentils on the hot burner and left it there while I enjoyed my dinner! OOPS! Needless to say, there were a whole bunch of crispy lentil leftovers. FAIL. I guess now I can't harass PJ for the Cajun Pizza I found in the oven over the weekend!
Last night for dinner, I made Pesto spaghetti squash with roasted tomatoes, balsamic glazed tofu, and manchego cheese. It was DELISH! I will definitely be whipping up this quick, easy meal regularly this fall!
Pesto Spaghetti Squash with Roasted Tomatoes
(serves 2)
-1 spaghetti squash (cut/seeds removed)
- premade pesto
- 1 cup grape tomatoes
-manchego cheese
- fresh basil cut into ribbons
- salt and pepper to taste
- balsamic glazed tofu (you could easily use chicken!)
*To prepare the dish, preheat the oven to 375F. Place the squash flesh side down in a jelly roll pan. Fill the pan with 1/2 inch water. Bake squash for at least 35 – 40 minutes, or until you can easily pull the “noodles” out with a fork. Let cool for 5 minutes. Roast tomatoes for 10-15 minutes. Mix noodles with pesto (1-2 tbs per serving) and a little salt and pepper. Top with roasted tomatoes, manchego, and balsamic glazed tofu (make tofu while squash is baking). Enjoy!
I do enjoy making my own pesto, but in an effort to make this a speedy supper I bought pre-made pesto from Freshdirect this week. They have an awesome Green Basil and Pignoli Pesto!
I will say that although the meal was delicious, I needed to get a second helping as the tofu and squash combo didn't fill me up with just one bowl. I used the tofu because it was in the fridge and I was going to marinate and cook it for salads this week anyways. I figured why not kill two birds with one stone? Going forward, I will probably add chicken instead of tofu to this dish as I think it would provide more "staying power".
Pumpkin Ricotta Bowl
-1/2 cup part skim (not fat free!) ricotta
-1.5 tbs of %100 pumpkin puree
-drizzle of agave nectar
-sprinkle of cinammon
-sprinkle of nutmeg
This morning I stayed on the pumpkin train with some pumpkin overnight oats. Mine were a little soupy (but still delish!) because I added a little too much milk. Woops!
Pumpkin Overnight Oats
- 1/3 cup rolled oats
- 1/3 almond milk cup milk
- 1/3 cup pumpkin
- 1-2 tbsp chia seeds
- 1/2 banana
- Pinch cinnamon + nutmeg + salt
- A spoonful of Almond Butter
Mix everything but almond butter together and set in fridge overnight. Add toppings in AM and eat. Microwave for 20 seconds to take the chill off if you would like!
No workout for me today. I'm still sore from the Super Sweaty Circuit I completed on Monday. I actually think I am more sore today than yesterday! Ouch.
Alright, it's off to read and hit the hay. I just downloaded 50 Shades of Grey ( I know, I'm behind!) and I'm looking forward to reading a few pages before bed. Sleep well!
xo
Swinny
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