What I Ate Wednesday #103: Mostly Recyclables

I’ve been slacking. But I’m blaming my phone. It’s time for a new phone for sure and I’ve been keeping it plugged in pretty much all the time. That said, it’s not in always in my hand to take quick pictures of my food so today’s WIAW is [almost] all about the recycled pictures. Thank goodness I eat so much of the same food all the time, right?

Monday was another flip day at Athleta so that meant another early morning. I didn’t get my workout in at the gym, but with all of the running around we do at the store and lugging boxes of new merchandise, I think it’s safe to say I did, in fact, get a workout in for the day!

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[Pre-Workout]
Skoop Superfood Blueberry Cobbler Bites
I have a new bite recipe to share! It’ll be up later this week but for now, I’m trying not to eat the whole container. Often times, pre-workout snacks focus more on healthy fats and carbs to fuel the workout so when I’m making my bites, I try to stick with a coconut/peanut flour and peanut butter base. Makes for a delicious and creamy treat! –>

[Breakfast]
Protein Oatmeal Egg Macadamia Cashew Almond Nut Butter Coffee Orioles
Protein rocks! <– [Best commercial ever.] But for real, this is my favorite breakfast, workout or not. It has the perfect balance of protein, carbs, and fat for refueling and keeps me full for hours. It was just what I needed.. especially piping hot at 5:30 am.

[Morning Snack]

After all of my running around, I scarfed down a Salted Caramel ThinkThin bar. I’ve always loved ThinkThin but this new bar is by far my favorite. It’s basically like a little treat!

[Lunch]
Kale Spinach Avocado Panko Chicken Tomato Carrots Cucumber Corn Honey Mustard BBQ
Big ass salad, anyone? I pretty much throw the contents of my fridge on top of whatever greens we have and call it lunch. They mostly end up looking like this because wouldn’t it be the worst to have a salad without avocado?! I always make sure to have 4-6 oz of protein and some healthy fats with my 10 tons of veggies.

[Afternoon Snack]
Homemade Kombucha Shop
I’m so bad about drinking water when I’m at work. Because I’m running around, I can’t have my water bottle with me all the time. I got home and chugged some homemade kombucha that I’ve been rationing out until my next batch is ready. Thankfully, we’re all a go for the second fermentation and in just a few more days I’ll have another gallon’s worth!

[Dinner]
Franks Red Hot Buffalo Chicken Okra Broccoli
Something new! Nathan’s been requesting buffalo chicken and I figured roasted broccoli and okra would compliment nicely. I’d never made okra before but decided to give it a shot. I ended up eating pretty much the whole batch so I’d call it a success.. for me, at least.

[Evening Snack]
Peanut Butter Co Old Fashioned Chunky Fuji Apple
Carbs and fats [clearly in nut butter form] are easily my faves so I think it’s the perfect way to end the night. I’m really digging the chunky peanut butter right now too!

And even though this is from last night, not Monday, I thought I’d share anyway..
Homemade Vegan Peanut Butter Cup
because how can I keep my homemade peanut butter cups all to myself? 😉

Food for Thought

Are you a food creature of habit or do you switch it up regularly?

Foodie Friday: Eggy Quinoa Stuffed Squash

I made the best dinner last night. Seriously, it was a big, edible bowl of comfort food and it is the perfect Fall dish and it started when I couldn’t stop thinking about Meg’s Egg in a Squash. This recipe also easily adaptable for whatever veggies you have on hand which is one of my favorite ways to create a recipe!

Eggy Quinoa Stuffed Squash

Serves 2

Eggy Quinoa Stuffed Acorn Squash

Ingredients
– 1 acorn squash
– 2 tsp coconut oil
– 1/2 cup quinoa; rinsed
– 1 cup water
– 1/2 cup kale
– 1/2 lb asparagus
– 1/2 zucchini
– 2 tbsp buffalo sauce
– 2 eggs
– 2 tbsp shredded pepper jack cheese
– Salt and pepper

Directions
Preheat oven to 425°F. Slice acorn squash in half, scoop out the seeds, and coat with coconut oil, salt, and pepper. Place on a baking sheet in the oven to roast.

While the squash is roasting, place a medium pot on medium high. Add your dry quinoa to the pot and toast the quinoa for 5-7 minutes until it starts crackling. In the meantime, chop your vegetables into bite-size pieces. Once the quinoa is toasted, add the vegetables, water, and a little salt and pepper. Bring to boil, reduce to simmer, and let cook about 20 minutes until all of the liquid is absorbed.

Once the quinoa mixture is fully cooked, remove the squash from the oven, mix in the buffalo sauce, and measure out approximately 1/2 cup of mixture per half of squash. Make sure to pack the quinoa down into the squash and make a hole in the middle for the egg to sit. Note: you may have some quinoa leftover, but be sure you have enough room for the egg.

Crack one egg at a time and place into each half squash. Top with a little bit of grated cheese, salt, and pepper, and place back in the oven for about 10 minutes. Serve immediately. Devour!

I drizzled mine with a little extra buffalo sauce. And then this happened..

Eggy Quinoa Stuffed Buffalo Acorn Squash

Mmmmm the yolk!

It was so filling and really hit the spot. I can’t wait to make it again! And like I said, it’s so easily adaptable, you could definitely swap out whatever veggies you have on hand and you could also use a different squash. Butternut, kabocha, or spaghetti squash would be fabulous as well!

Nutritional Information

Per 1/2 squash

325 Calories  /  12g Fat  /  42g Carbs  /  11g Fiber  /  2g Sugar  /  12g Protein

Sprint

Food for Thought

Have you ever made a stuffed squash?

What kind of squash would you use for this?