All the Food

Well hey there!

Long time to no chat! I had the best of intentions of becoming a regular blogger over the summer but between graduation, trips to NYC, hanging around town and getting ready to move to California, my little corner of the internet was forgotten. I have actually been toying with the idea of rebranding/shifting towards a different focus as my interest has hanged since I started this blog. More to come later but there are going to be some changes.

Lets catch up on more important matters, delicious food. I got this idea from Imma Eat That – highlight some of the amazing meals/snacks I’ve been muchin’ on throughout the week.

Weekly Noshes

Udis[Udis Broccoli & Kale Lasagna, Trader Joe's Mahi Mahi Burger & Spiralized Zucchini]

English Muffin[Whole Wheat English Muffin, Whole Foods Cashew Butter, Banana & Cinnamon]

Dinner Spriral[Spiralized Zucchini, Chicken Parmesan Meatballs, Massive Japanese Sweet Potato]

IMG_1642[Thickest Greek yogurt]

IMG_1635[My favorite protein bars]

Highlight:

IMG_1608[Lightly Salted Rice Cake, Peanut Butter & Unsweetened Carob Chips]

Right now I am flying from LAX to Connecticut. I am working on the new blog changes which I hope you will all enjoy!

What have been your favorite eats lately?

Build Me Up Buttercup Baby

I am sorry if you are all tired to seeing copious amounts of squash recipes. I just can’t help it, I am a squash addict. Some people love acorn, some adore butternut but my favorite will always be buttercup. I’m still not quite sure what the difference between kabocha and buttercup is…I tried to do some research but couldn’t find a whole lot. I’ve had some that were stringier and yellow while others have been starchier and more orange. Regardless, I love this squash. Not only is it extremely versatile (sweet, savory, Italian, Thai, Mexican, etc), but it is full of Vitamin A, Vitamin C and Fiber. Pretty eyes, healthy immune system, healthy GI tract = win win (source).

The real star of this show was the Trader Joe’s Bruschetta Spread. I used it as the sauce and it is divine. As Loreli Gilmore would say, I wanted to take a bath in this sauce. So delicious. If you see this, buy it!

Bruschetta

Chicken Pesto Bruschetta Stuffed Buttercup Squash

Stuffed Squash 2Ingredients:

  • 2 oz of pasta
  • 1/2 Butternut squash (or any squash really)
  • 1/4 cup Trader Joe’s Bruschetta Spread
  • 4 Chicken Pesto Chicken Meatballs (I used Nature’s Promise)
  • Sprinkle of parmesan cheese
  • Seasonings – garlic powder, salt, pepper and basil

Directions:

  1. Preheat the oven to 385
  2. Slice butternut squash in half, take out the seeds and save the other half for another time.
  3. Coat half the squash with nonstick cooking spray and bake face down for 30 minutes.
  4. After 30 minutes, boil the pasta water. Cook the pasta as the directions on the box.
  5. Take the squash out of the oven, turn over and season with desired spices.
  6. After pasta is done cooking, add Bruschetta spread and chicken meatballs to pasta pot and stir.
  7. Once combined stuff the squash.
  8. Put back in the oven for another 10 – 12 minutes.
  9. Take out, let cool and enjoy!

Stuffed Squash

What is your favorite squash?