How was your Monday!? I am back to the grind this week and off on Wednesday as well as the weekend, so looking forward to that. Saturday I am going to the Michigan game and Sunday is TURBO TRAINING! Definitely looking forward to that.
Last night, per request, I made Acorn Squash Soup. I was pretty hesitant since I’m not usually one who eats much squash, however, I am now. It turned out great. Very light and satisfying.
I used the VitaMix so directions are going to vary, but I imagine you could throw the ingredients into a blender, then heat on the stove. Luckily, for me, the VitaMix has the ability to heat while blending, which is amazing and easy clean up, too!
Acorn Squash Soup
You will need:
-1 acorn squash
-2 cups chicken (I used vegetable) broth
-1/2 cup evaporated milk
-1 tsp. maple syrup
-pinch of nutmeg
-1/4 tsp. cinnamon
1. Preheat oven to 400 degrees.
2. Cut squash in half lengthwise and scoop seeds out.
4. Scoop inside of squash out and put directly into the blender.
6. Blend until smooth.
1 cup = 70 calories + 5g protein
For breakfast, I had Overnight Oats, again. If you aren’t familiar with cold oats – you need to be. Basically, you make them at night and let them soak in the fridge overnight and then in the morning when you eat them they have absorbed the liquid and are A-mazing!
I use 1/2 cup oats and1/2 cup liquid (skim, soy milk, almond milk, etc. not water) then, add anything else you like. For example, PB/banana/cinnamon, pumpkin/pumpkin pie spice, strawberries/brown sugar, etc. I also like to add toppings such as, shredded coconut, chia seeds, almonds, raisins, etc! After the oats and liquid – be as creative as you like – they rock!
I also had Apple Crisp flavored coffee. Yep, it’s Fall in this household and I love it!
Lunch was leftover soup, a bagel thin with cream cheese, and a peach.
Dinner is TBD. After work, I am headed over to Eric’s house immediately. He has been in Florida and I can’t wait to see him and hear about his trip.
Have a good night, ya’ll!!!