In other news, since I was #notinSF on Twitter all day yesterday, I decided to take advantage and use the kitchen! Lately, I’ve felt that all my meals have consisted of easy-peasy boring schmorning throw-it-together from the freezer ingredients.
First, baking is expensive! I was trying to follow the November Challenge of $100 spent on food this month – but just yesterday alone, I spent over $50!! That is beyond a lot for me (my weekly grocery bills are usually $15-$25). I’m a huge frugal & sales shopper and usually only buy what I need or what’s on sale that week. However, it must have been luck that I ran out of tons of staples this month (flour, cocoa, cornstarch, oil…and needed to purchase molasses).
Dang baking goods!
And I couldn’t turn down these roadshow meatballs from Costco. “Limited time” really sucks me in.
So for dinner, I combined my new meatballs with my new butternut squash for a Maple Quinoa Stuffed Butternut Squash.
First, roasted both halves (one with salt/pepper & one with cinnamon – for later). Next, I stuffed the salt/pepper side with a quinoa mxture:
The stuffed segment consisted of:
Light rice vinegar
Salt, pepper, garlic salt
The maple syrup was a completely last mintue addition to make it a sweet & savory concept. It worked quite nicely!
My tummy hated me after this.
I forgot how much I miss & love butternut squash! And how easy it is to make. Definitely need to take advantage of the season.
I’ve also been wanting to bake recently, so I decided to try out an adapted recipe of the vegan pumpkin scones Megan recently cooked up. I halved the recipe, and did a few substiutions (such as oil instead of margarine – I had none), then popped them in the oven this morning.
I know oil and margarine are completely different, and my scones probably turned out much more “doughy” because of it, but they were still delicious!
My roommates loved them and said they were more “cakey” than “crumby”. I never eat scones (see T-vlog below), so I have nothing to compare, but I loved them! I helped myself to half of one straight from the oven.
Eventually I got hungry for an actual breakfast.
- Kashi Go-lean
- Nature’s Path maple pecan crunch
- 1/2 sliced banana
- Other half of my WW pumpkin scone
- Strained yogurt
Fueled my gym sesh quite nicely where I did another 4.5 mile dreadmill interval workout. I’m obsessed with the intervals lately. But man, I notice how much more intervals rev the metab – I’m way more starving doing intervals than I was just going slow and steady.
Sorry for no more pics throughout the day but unpictured highlight eats include:
- Other half of my butternut squash (Holy moly I need to go buy another A-stat. Forgot how much I love them!!)
- Chocolate Heart Thrive warmed up with chocolate almond butter (mmmm yes please. Loved the gooey chocolate chips in the bar)
- Banana whip with 1 scoop pumpkin ice cream & sunbutter.
Hey hey hey…check it out! Another V-log? Or T-Vlog? Enjoy 🙂 And sorry I seem super spacey in it – when I go back and watch it now, I seem to “umm” and stumble quite a bit…
Edited to add: I looked up types of pastries, and wowzers – I had no idea it included so much! I definitely love cinnamon buns, baklava, and PIES. I love pies. Especially dutch apple (with the crumbly top), pumpkin & pecan. Okay – so I definitely do like pastries!!
Pssst…and how was everyone’s weekend?!