Oh how I’ve missed roasted vegetables! We used to make them once a week this fall and they somehow got forgotten. I roasted butternut squash, parsnip, carrot and acorn squash in 2 tsp of EVOO, fresh rosemary from the garden and S+P for 20 minutes covered in tinfoil and 25 without at 450*. PERFECT!
And we’ve got leftovers!
I also prepared a serving of red lentils with just a splash of quinoa in some chicken stock on the side. And I served both with some crunch! I ended up only eating about half the lentils though. Guess I was still a little full from snacks..
From above –
This bowl was about 430 kcal, 15 grams fiber and 15 grams protein (but I didn’t eat all the lentil part…)
Baked Berry Scone
I decided to bake a snack on this dreary day. Although I was SO excited about it when it was baking, I think this recipe needs tweaking. My goal was to create a combo of a scone and a berry crisp. I mixed together 1 tbsp whole wheat pastry flour, 2 tbsp oats, 1 tsp hemp milk, 1/2 tsp Smart Balance, a pinch of salt, a splash of vanilla and 1/2 tsp baking powder. Then I crumbled the topping over about 3/4 a cup of frozen berries and baked it in this single serving dish for 30 minutes at 350* (they were still frozen after 20!)
It was good, but not great. I’ll be experimenting more!
Only 150 kcal though – pretty good for a warm, baked snack. Guess it just needed vanilla ice cream!
Having not worked out today, I was surprisingly hungry this afternoon (bored from studying??) and went back for a little Kashi H2H and hemp milk (warmed) to “get the berry juice out of the bowl.” I probably just needed to digest. Oh well!
Plus a hot tea –
I’ve got a busy day tomorrow – quiz first in Chem, then Physio exam, then lunch Uptown with the husband, and then going to my old job to “train the new person.” I’m getting paid though! Then it’s home for the weekend 🙂