FoodFash

Adventure Begins in the Kitchen

[Acorn] Squash with Quinoa, Apricot and Sage Stuffing

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I’ve had my eye on Terry Walters’ books for quite some time now, so I was pleased as punch when I found both Clean Start and Clean Food at Homegoods last week.

I also bought the beauty of a chopping block that’s hosting the veggies pictured below.

I literally walked between the acorn squash and buttercup squash about seven times before deciding to go with acorn.  Even though the recipe called for buttercup, the acorn was a sure shot, but it would have been nice to try the buttercup, but the acorn was such a sure shot.  See how that could be debate worthy?

As I was chopping shallots, celery, apricots, sage, and parsley, I realized I hadn’t used any of these ingredients in a while, and certainly not together.  I was excited.

So excited, in fact, that I skipped right past taking a picture of the quinoa folded into the veggies.

Soooo looks like this recipe will be the jump start to another quinoa kick.  The stuffing was so tasty!

What’s your favorite quinoa combo??


Quick Comfort, In Pictures

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Breakfast: Steel Cut Irish Oats with Egg Whites, Almond Milk, Cinnamon, Nutmeg & Agave Nectar Drizzle

Lunch: Vegetable Dumplings in Vegetable Mushroom Broth

Dinner: Brussels Sprouts with Bragg Liquid Aminos

More Dinner: Veggie “Corn Dogs” with Organic Ketchup & Dijon Mustard

Today was all about forcing myself to eat food, quick food.  I’m fighting a cold which would have been wayyyy worse if I had participated in a full day of Gasparilla festivities.  Nonetheless, I’m fighting it.  And!  AND!!  Despite this weakened state that I’m in, I can proudly say that I’ve survived an entire month without meat and dairy!

P.S.  I’m heading to DC tomorrow  for an extended weekend and I’ll be meeting Daily Garnish for lunch on Thursday.  So excited!!!

Fluffy Cakes

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Mmmm pancakes!  I haven’t had homemade pancakes in ages.  So when I stumbled upon this gluten-free mix at Target the other day, I had to try it.

I halved the recipe, replaced milk with almond milk, ditched the oil (because I don’t have vegetable oil and thought olive oil would be weird), and used the entire egg.

I was expecting the, now 300 calorie, recipe to yield two small pancakes.  To my surprise, I was able to make a third good sized cake.

I topped two with 1/2 tablespoon of Crofter’s superfruit spread and the other with 1/2 table spoon of pure maple syrup –  a mere 55 calorie addition.

It’s good to know that gluten-free, dairy-free pancakes can be every bit as fluffy and delicious as the regular kind.  And to be well over stuffed for well under 400 calories?  I’m a happy little chickadee!

Waste Not, In Pictures

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Breakfast: Cremini Mushroom & “Cheddar” Daiya Omelet

Lunch: Hummus and Avocado on Sprouted Sourdough Toast

Dinner (“Appetizer”): Peas with a teeny bit of Earth Balance and Garlic Salt

Dinner (“Main Course”): Air Popped Pop Corn with Earth Balance and Nutritional Yeast.

Dessert: Tofutti Key Lime Cutie

Either a result of overbuying or changing plans, tossing food (weekly) in my house is inevitable.  It’s a total waste, it’s gotta stop!  Waste of food, waste of time, waste of MONEY.  Like I said, total waste.

Each of the meals above uses a leftover ingredient, an ingredient intended for a recipe that was never created, or an ingredient that’s been living in my freezer for entirely too long.  I like it, it’s a good plan – you have to start somewhere, right?