What’s your morning computer ritual? Mine is:
I’m sure my boss is really pleased by the order of these tasks. While on facebook today I noticed this post from the local Great Harvest.
Had I not just inhaled a bowl of cinnamon oatmeal, I would have driven straight to to GH for breakfast. I exhibited self control and waited for my lunch break to go pick up a loaf. It is 100% heavenly. I am going to have to freeze 1/2 of it so I don’t eat the entire loaf in 2 days.
After work, Mariah and I went for a run around the Old Village, a pretty, old neighborhood in Mount Pleasant. It’s getting darker much earlier, but I did manage to snap a pretty photo of the water before the sun set.
When I got home, I whipped up an extremely easy vegetarian recipe.
Southwestern Stuffed Acorn Squash, makes 4 servings
- 2 acorn squash
- 1 15 oz. can low-sodium black beans, drained
- 1 15 oz. can diced tomatoes with green chiles
- 1 15 oz. can yellow corn
- 1 tsp. cumin
- 2 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- juice of one lime
- Cut squash in half horizontally and scoop out and seeds and strings. Place squash in baking dish cut-side down. Add a little water and bake at 350* for 45 minutes or until tender.
- While squash is baking, add black beans, tomatoes, corn, and seasonings to a saucepan over medium-low heat. Stirring occasionally, cook for about 10-12 minutes or until heated through. Squeeze lime juice over mixture and stir again.
- Once the squash is done, remove from pan and stuff with the Southwest mixture. Serve immediately.
Oh, I love colorful meals. Colorful = lots of vitamins…usually. Unless we are talking about a bag of peanut m&ms. That just = happiness.