Good morning everyone! Since I have TONS of studying to do, and get more done at Starbucks than at home, I have deemed today “Starbucks Friday Wednesday.” I have a feeling that by Friday I’m going to be sick of Starbucks after spending so much time studying here this week!
I started this morning off with a Green Monster. This one was so much better than yesterday’s. I actually enjoyed this one, rather than forcing myself to drink it! I think the banana was key…
My green monster contained
- 3/4 banana
- Frozen mixed fruit
- Skim milk
- Apple cider
- 1/2 packet of Amazing Grass-Berry flavored.
It was delicious, and I’m excited to have the other serving tomorrow morning!
And yes, that is Leslie’s blog in the background. I read her “Engagement Story” recap post while I sipped my breakfast!
Today I’m having the same Starbucks drink as yesterday… yum. I like to enjoy my drinks slowly, so this one should last until my next class in 5 hours!
And I could resist this Maple Scone. It is by no means healthy. But it was worth Every.Single.Bite! No worries, I have some nutritious meals and snacks packed for the rest of the day! And I could resist this Maple Scone. It is by no means healthy. But it was worth Every.Single.Bite! No worries, I have some nutritious meals and snacks packed for the rest of the day!
Acorn Squash Stew
I threw together this stew last night on a whim. It was delicious, and a lot better than the pumpkin curry soup I tried to make a few weeks ago!
And, it was super easy!
- 1 Acorn Squash
- 1 Yellow Onion, Chopped
- 3 Cups Vegetable Stock
- Cinnamon, nutmeg, allspice, salt, pepper to taste (I used a lot!)
- 1 T. Olive Oil
- Toasted pumpkin or squash seeds (optional)
- Preheat the oven to 375 degrees.
- Slice the acorn squash in half. Scoop out the seeds and stringy insides. If you want to roast them later, set the seeds aside in a separate bowl!
- Place the squash halves face-down in a baking pan with about a 1/2-inch water. Roast in oven until the flesh of the squash is soft and easy to scoop out. It took about 45 minutes for me.
- Scoop out the flesh and set it aside.
- In a large stockpot, heat the olive oil over medium heat. Add the onions and cook until translucent and soft.
- Add the squash, stock, and seasonings.
- Cover and bring to a boil. Reduce heat and simmer approximately 20-30 minutes. Add more seasoning if desired.
Serve and enjoy! I topped mine with some pumpkin seeds.Next time, I want to try adding some apple chunks at the end, because I like soups with more texture. This was delicious though, and would be perfect with cheddar-apple quesadilla or sandwich!
Okay, study time. I’ll be back with another recipe the next time I need a break!