The bounty of fall is approaching and I hope that you all are enjoying it! We have a apple orchard my children and I go to. The crispies are amazing and I eat a lot of them. They make me smile and fill my belly with fiber...win/win. The sweet corn and tomatoes were great this year and I've made a 'pumpkin pasta, and everyone in my family. I just winged it with pumpkin puree, pumpkin pie spices, whole wheat organic rotini, shallots, chicken broth and seared chicken breasts. We really enjoyed the autumn taste of the dish, and it was all stuff I had in the pantry and freezer!
The choices of acorn squash, spaghetti squash, carrots...is bountiful. Mix, match and enjoy.
Try something out of the mainstream like oven roasting purple sweet potatoes, orange, yellow or red beets, turnips, turnips and onions ( try sweet vidalia). Foil a pan to help quicken clean up. Pre-warm oven to 400 degrees. Put your ruff cut veggies in a ziplock with 2 tbls. extra virgin olive oil, with a stalk of rosemary and a tbls of minced garlic. Coat the veggies and even let them sit a bit to absorb the flavors. Cook uncovered, for 12-20 minutes depending on the thickness of the cut, and your personal preference for doneness.
Sit and appreciate the change of seasons for your senses and tastebuds! It all adds up to better health.
Wednesday 09/14/11- Workout Diary:
Yoga DVD- 90 min
Wednesday 09/14/11- Food Diary:
Breakfast-
Organic steel cut oats(150 cal.)
1/8 cup blackberries, blueberries (30 cal)
protein shake with 1/2 cup pasturized egg whites (190 cal)
A.M. Snack-
1 cup cooked quinoa, mixed with frozen peas, 1 /4 tls curry (183 cal)
1 apple (57 cal)
Lunch-
3.5 oz salmon (180 cal)
8 oz greens- spinach, 1/2 sweet pepper,1/4 cup yellow squash, + 2 tbls garbanzo beans, 1 tbls roasted sunflower seeds (150 cal)
P.M. Snack-
apple (57 cal)
Dinner-
2 large crab legs, lemon ( no butter) (260 cal)
1/2 acorn squash, spritz with I Can't Believe It's Not Butter, nutmeg (65 cal)
1 cup wilted spinach, garlic, EVOO (85 cal)
Dessert-
1/2 cup non-fat cottage cheese, 1/2 cup bluberrries, 1/4 cup strawberries(120 cal)
TOTAL CALORIES-1690
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