I’m feeling a little uninspired verbally tonight so I’ll keep this short and sweet. First of all, thanks for all of the kind words regarding my lack of running this week! You guys are great for understanding, but I do fully intend on getting back in the groove by Saturday. I’m shooting for some sort of action tomorrow morning, even though it is supposed to be the coldest of our mornings this winter so far. I was inspired by Meghann’s workout bargain this morning, and am going to try and be similarly motivated tomorrow when my alarm goes off. I’m not promising anything outside though, weather.com forecasts that the real feel temperature tomorrow at 6am will be -2*. Yes, that’s a negative in front of that 2*. Brrrrrrrr. 🙂
Breakfast: toasted ezekiel muffin with natural peanut butter, sliced apple and cranberry ketchup.
Lunch: out with a friend at Bizou! Definitely my favorite C’ville downtown lunch spot. No pictures, but I assure you that I had a fabulous housemade peppery pasta with butternut squash purée and garlicky sautéed spinach. It was soooooo good, and something I will definitely be trying to replicate soon.
Snack: blood orange with 1/2 cup Fage 0%. I may have also had a fig almond brownie… 🙂
Dinner: stuffed acorn squash and steamed broccoli. This was such a good dinner, and so warming on such a cold night! 🙂
Stuffed Acorn Squash
- 2 tbsp olive oil
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1/2 onion, chopped
- 3 garlic cloves, sliced
- 1/2 red bell pepper, chopped
- splash of dry red or white wine
- 1 cup cooked bulgur
- fresh parsley
- 1 cooked chicken breast (I seasoned with Chef Paul’s Poultry Magic), shredded
- 2 cups fresh spinach
- 2 small acorn squash
- 1 tbsp butter
- salt + pepper
- Cut 1 inch off of top of each acorn squash. Reserve top. If needed, cut a bit off of bottom of squash to flatten so that they will sit up in pan in oven. Scoop out seeds and strings. Put 1/2 tbsp butter into each acorn squash and set aside.
- Preheat oven to 400*.
- Heat oil in large saucepan. Sauté celery, carrot, onion, garlic and bell pepper for 5-7 minutes until tender.
- Deglaze pan with red wine. Add bulgur, shredded chicken, fresh parsley, salt and pepper to taste. Allow to eat through an additional 2-3 minutes. Add spinach at last minute and allow to wilt. Remove from heat.
- Scoop filling into squash. You’ll probably have quite a bit left over, depending on the size of your squash. I think it will make a lovely wrap tomorrow!
- Place tops back on squash, put squash in baking pan and bake at 400* for 1 hour.
Dessert: I snacked on some Annie’s Cinnamon Bunnies and one square of a TJ’s 72% cocoa bar while watching Private Practice. Yay!
Alrighty, its bed time. My electric blanket is calling my name loud and clear!!! Here’s a fun question…What’s the temperature where you are?