blueberry muffin from freezer with earth balance
last of the gallo pinto. steamed kale with peanut butter. all in one bowl.
apple sauce cup from tj’s
potato chips
departmental wine and cheese event: some kind of sparkling white wine, tjs chocolate covered pretzels, pineapple, all kinds of combinations of chips/crackers/guac/salsa
dinner with chelsea: collard greens (chelsea mostly took care of these but i think they were mostly seasoned with basalmic and tamari), israeli cous cous with toasted pine nuts and sundried tomatoes, butternut squash soup which turned out pretty well!
-2 small winter squash, roasted in oven -2 carrots, sliced -2 stalks celery, sliced -1 yellow onion, diced -1 apple (i think we used gala), diced -a ton of ginger, diced (you can dice it coarsely if you like, it’ll just get blended later) -cumin -thyme -a bit of agave -salt and pepper
heat olive oil and throw in the ginger and all of the produce except for the squash. when the vegetables soften a bit, add the cumin and thyme. when the veggies are pretty much fully cooked, add water to cover. bring to a boil and add the squash. blend (we used an immersion blender [!!!]) and add water as necessary. if you like, you can sift the soup through a fine strainer; this will lessen the ‘baby food’ effect. agave, salt and pepper to taste. i probably would have added a bit of lemon juice as well if we had any
skittles
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