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You are here: Home / Lifestyle / Evening Friend

October 24, 2011

Evening Friend

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Why do I always toss out the idea of a smoothie for a snack? So delicious!!!

The blender took 60 seconds to clean. I just don’t use chia seeds in my smoothies anymore – they stick to the sides and mean I have to spend 120 seconds cleaning.

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Berries. Milk. Banana. Simple + filling!

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I was on my own for dinner tonight – Matt arrived home a bit later due to some bakery projects (bagging granola – ack!)

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But he was thrilled to find dinner ready and most of the dishes done!

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[Note that I had a completely different dinner planned but when I went to start it I found my spaghetti squash ROTTING on the bottom!! Argh! I rarely throw away fresh ingredients like lettuce or green veggies, but why do roots and gourds always go bad on me!?]

I roasted up everything – fingerling potatoes, tofu and green beans. Everything was rubbed in herby olive oil and the beans were also seasoned with garlic chili sauce.

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This was one of those meals that I like to call 30:20:10. The taters went in a 375* oven for 30 minutes. 10 minutes later I added the tofu. And 10 minutes later I added the beans!

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My Pumpkin Oh cake and I have because the BEST of friends!! I look forward to a hunk of an afternoon slice all day long. Only about 2 more slices to go!

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Filed Under: Lifestyle Tagged With: Green Beans, Potatoes, Tofu

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Comments

  1. [email protected] healthy helper blog! says

    October 24, 2011 at 8:21 pm

    Nothing beats roasted dinners! Love the crunch and creaminess of a nicely roasted food!

    Reply
    • Maria @ Sinfully Nutritious says

      October 25, 2011 at 2:09 pm

      Kaila, you are so right. Roasted vegetables are unbeatable. A potato that is crispy roasted on the outside and creamy like mashed potato on the inside is just impossible to pass up!

      Reply
  2. Julie H. of Spinach and Sprinkles says

    October 24, 2011 at 8:22 pm

    Your flowers are looking beautiful! 🙂 ….I *just* had a green smoothie for supper! Totally delicious! Your friends are pretty great!

    Reply
  3. Ashley @ My Food 'N' Fitness Diaries says

    October 24, 2011 at 8:25 pm

    I would have such a hard time not having that Pumpkin Oh cake for every meal of the day! 😉

    Reply
  4. Gina @ Running to the Kitchen says

    October 24, 2011 at 8:26 pm

    Same thing happened with my spaghetti squash last week. Confession: I cut away the rotting parts and roasted it anyway!

    Reply
  5. Kelsey says

    October 24, 2011 at 8:27 pm

    I so want this for dinner.. What do you use to press your tofu?

    Reply
    • KathEats says

      October 24, 2011 at 8:29 pm

      I don’t press it – it’s Twin Oaks brand (made here in VA) and it’s extra firm to begin with so there’s not much juice

      Reply
      • lindzjane115 says

        October 24, 2011 at 8:52 pm

        How do you keep it fresh in the fridge once you’ve opened it (and how long does it last)? I just tried some, but it went bad before I could eat it all!

        Reply
        • KathEats says

          October 24, 2011 at 9:24 pm

          I usually eat it all at once.. or store it cooked in tupperware

          Reply
        • Tracy says

          October 25, 2011 at 12:05 pm

          I usually freeze the other half of a block of tofu. It freezes really well!

          Reply
  6. Amanda says

    October 24, 2011 at 8:33 pm

    Your dinner is totally my kind of meal. I love roasted veggie and tofu – so satisfying. I actually find that I crave tofu if I go more than a couple of weeks without it.

    I give you credit for portioning out the pumpkin oh cake so well. I would be eating fingerfuls of frosting throughout the day. 🙂

    Reply
  7. Krystina (Organically Me) says

    October 24, 2011 at 8:33 pm

    I wish I had a pumpkin oh cake as an evening friend. 😉

    Reply
  8. Emily says

    October 24, 2011 at 8:34 pm

    It’s always a tragedy when the last slice of birthday cake is consumed. Enjoy it:)

    Reply
  9. Michelle @ Turning Over a New Leaf says

    October 24, 2011 at 8:39 pm

    Maybe the root veggie rot is a humidity issue. I keep my root veggies in my pantry, which is super-dry! It actually hurts my eyes to walk in there because it’s so dry! I’ve also been known to nest winter squash and potatoes in paper filler packaging material or hay in there to keep the bottoms of my veggies dry. I’ve had potatoes keep for MONTHS in there!

    Reply
    • KathEats says

      October 24, 2011 at 9:24 pm

      Yes, I admit, I do not store them properly

      Reply
      • Melissa @ HerGreenLife says

        October 25, 2011 at 10:33 am

        Super easy winter squash storage tip: Save the plastic mesh bags from grocery-store onions or citrus. Place squash in bag and hang in the pantry, basement, etc.

        Winter squash often go bad because of bruising from their own weight if they’re resting on a shelf, basket, etc. Hanging in a bag that also allows airflow solves that problem. We’ve used this method to enjoy our garden-grown squash, harvested in October, as late as April or May.

        Reply
  10. Averie @ Love Veggies and Yoga says

    October 24, 2011 at 8:41 pm

    That cake. Wow. I wish I could sample it because it just looks incredible.

    I love the 30-20-10 idea. Never thought of it that way but that’s a great idea. I need to do more meals like that.

    Reply
  11. Caitlyn says

    October 24, 2011 at 8:49 pm

    I love the simplicity of your meals, yet so creative and full of flavor! Very inspiring.

    Enjoy your Pumpkin Oh Cake!

    Reply
  12. Rebecca says

    October 24, 2011 at 8:51 pm

    I hope Matt’s bringing home a bag of that granola for you 😉 Yummy dinner!

    Reply
    • KathEats says

      October 24, 2011 at 9:24 pm

      He did not! Said I have to go in to get it 🙂 I will!

      Reply
  13. Cait's Plate says

    October 24, 2011 at 8:52 pm

    That is the EXACT ratio I do when I do taters/tofu/brussels! 🙂

    This dinner looks absolutely fabulous!

    Reply
  14. Sarena (The Non-Dairy Queen) says

    October 24, 2011 at 8:52 pm

    I would say that was a perfect fix for a rotten squash! Dinner looks amazing!

    Reply
  15. Ali @ Peaches and Football says

    October 24, 2011 at 8:55 pm

    Must be real tough eating that pumpkin cake for more than one day in a row!! 🙂

    Those potatoes look superb, by the way!

    Reply
  16. Stef @ Living HI says

    October 24, 2011 at 8:59 pm

    For me, with gourds and potatoes, I feel like I have such a larger window of time to use them compared to greens. So they sit and sit and sit and I lose track of time and then go bad 🙁 It’s so sad.

    Reply
    • KathEats says

      October 24, 2011 at 9:25 pm

      I think I have that same mentality..

      Reply
  17. Brittany @ little b's healthy habits says

    October 24, 2011 at 9:01 pm

    I LOVE roasting my veggies! It gives them a completely different, but good taste.

    Reply
  18. Chetney (Czesia's Adventures) says

    October 24, 2011 at 9:07 pm

    You always make me so hungry! I really need to start eating more smoothies too, I always just say no because of the dishes! I’ll have to learn by your example!

    Reply
  19. Katie @ Peace Love and Oats says

    October 24, 2011 at 9:10 pm

    Haha I’m treating my caramel apple the same way! one bit each night!

    Reply
  20. Becca @ Southernrunnergal says

    October 24, 2011 at 9:14 pm

    One of these days I am going to put my inspiration of your dinners into action and stop with the “single gal dinners” of rice and veggies or peanut butter and banana sandwiches:)! Roasting veggies still sounds like something I could mess up, but maybe I’ll give it a try later this week!

    Reply
  21. Natalie S. says

    October 24, 2011 at 9:15 pm

    Yum! I used my blender today to make salsa and was reminded of how easy it is to clean! That’s weird that your gourds go bad fast–mine take FOREVER to go bad. Then again, they’re not organic, so that’s actually kind of scary…

    Reply
  22. Christy says

    October 24, 2011 at 9:42 pm

    I love that dish towel you have your blender drying on…do you hang it up to dry or do you leave it on the counter?

    Reply
    • KathEats says

      October 25, 2011 at 8:40 am

      It’s a dish drying towel from Bed, Bath and Beyond. LOVE them because I put them out to dry dishes and then tuck them away when I’m done – no cluttered dish rack required!

      Reply
  23. katie @KatieDid says

    October 24, 2011 at 9:55 pm

    Bought my first spaghetti squash today… very excited to give it a try! I’ll be taking a look into your recipes for some inspiration I’m sure.

    Reply
  24. Liz @ Tip Top Shape says

    October 24, 2011 at 10:00 pm

    That dinner looks absolutely amazing!!! I’m sure Matt was happy to come home to it–and to you, of course 😉

    Reply
  25. Kelsey says

    October 24, 2011 at 10:18 pm

    Dryness won’t necessarily help keep tubers fresh. I live in Colorado Springs (cactus grows here, ‘nuf said) and mine rot if I leave them too long…. UNTIL my in-laws bought me THIS (http://www.amazon.com/Potato-Vegetable-Keep-Sack-Orka/dp/B0030F5KAW) for my birthday! They live in Idaho, and KNOW THINE TUBERS.

    This thing works great! Just ate some old potatoes that had not a speck of green, were not flaccid, were not moldy this weekend. Still have two very old sweet potatoes that I forgot about in there! Fun surprise, not squishy surprise.

    Reply
  26. Annette @ EnjoyYourHealthyLife says

    October 24, 2011 at 10:26 pm

    OH that cake looks SOOOO good. YUMM.

    I love easy dinners. ANd smoothies. ANd good food. I like your post 😉

    Reply
  27. Mama Pea says

    October 24, 2011 at 10:48 pm

    Not to rub it in, but I ate a spaghetti squash tonight that I had since August. And it was gooood.

    Reply
    • KathEats says

      October 25, 2011 at 8:40 am

      No way!

      Reply
      • Logan says

        October 25, 2011 at 10:32 am

        I would really like to know how you stored it, Mama Pea. I don’t have such good luck with winter squash either or potatoes.

        Reply
  28. Christine @ Oatmeal in my Bowl says

    October 24, 2011 at 11:00 pm

    I just as well had to throw out my tindora today. so sad 🙁 because my girl friend gave me serrano peppers from her garden to make the dish. So, I hope the Indian store will have more tindora. It’s not a common item in my neck of the woods.

    So, I had soba noodles, butternut squash roasted with evoo and thyme, and broccoli topped with lemon-pepper. Simple but delish. hit the spot. 😉

    Reply
  29. Jackie says

    October 24, 2011 at 11:01 pm

    Dinner looks fabulous as usual! I would recommend just stirring in the chia seeds at the end. That way they don’t stick to the blender and it makes for easy cleaning.

    Reply
    • KathEats says

      October 25, 2011 at 8:40 am

      Great suggestion!

      Reply
  30. Angel7 says

    October 24, 2011 at 11:05 pm

    Those flowers are absolutely gorgeous!!!

    http://faithfulsolutions.blogspot.com/

    Reply
  31. Khushboo says

    October 24, 2011 at 11:27 pm

    Two slices left sounds ideal…just enough before the next cakes comes out 😉

    Reply
  32. Lynn @ the actor's diet says

    October 25, 2011 at 1:33 am

    Love those kids of roasted dinners too. That’s how I cook most meals in the winter.

    Reply
  33. Brittany says

    October 25, 2011 at 5:35 am

    Yum!! Roasted makes everything better. I usually toss the idea of a smoothie for a snack too. I’m too lazy to clean the blender!

    Reply
  34. Emily @ Life on Food says

    October 25, 2011 at 5:53 am

    Yes, the chia seeds sticking always annoys me. What a great alternative dinner. I love the throw things on a pan and stick it in the oven meals. Now that it is cold, I can use the oven and not the furnace.

    Reply
  35. Brittney says

    October 25, 2011 at 6:04 am

    I had to throw out a spaghetti squash last night, I didn’t realize it was rotten until after I cooked it though. So disappointing!

    Reply
  36. Shelley says

    October 25, 2011 at 6:06 am

    Your blog is so inspiring! Whenever I get in a food rut, I look at your gorgeous pictures and get ideas. Way more fun than a cookbook. Thank you!

    Reply
    • KathEats says

      October 25, 2011 at 8:40 am

      Thank you Shelley!

      Reply
  37. Erin at Hungry Heart says

    October 25, 2011 at 6:32 am

    I am definitely trying roasted green beans with chili garlic sauce!
    Most squash will last for months, as long as they are cool (not below 40 degrees) and dry. Unless they have some sort of surface or skin defect. Then you have to use them right away.
    When in doubt I ask the farmer at the farmer’s market the best way to store them. I find they are always willing to give tips.

    Reply
  38. Molly @ RDexposed says

    October 25, 2011 at 6:38 am

    The same happened to me last night. Boy works late. Boy walks through door right when dinner is done. It makes me feel like I’m in the 40’s.

    PS, now I am staring at my spaghetti squash from across the room to see if it’s rotting, too!

    Reply
  39. Karen says

    October 25, 2011 at 6:52 am

    I’ve experienced similar squash-gone-bad disappointments. During this seasonal transition period, my guess is that the root veggies are exposed to summertime temps in transit, which may attribute to their short shelf life. Plus, it’s hard to keep them at the ideal temp. – not too cold (fridge), not too warm (kitchen counter) – once they arrive home. I’ve been erring on the side of caution lately by restraining myself from stocking up too far in advance, buying only what I will plan to cook in the next few days. I have also been refridgerating – on the lower shelf, side door – for a couple of days until use, as the temps in my house have been summertime-warm and humid in recent weeks. Neither are ideal solutions, but well worth it for all the goodness they deliver!

    Ahhhh…chia seeds (and quinoa kernels) can be found lodged in every nook and cranny and every cooking utensil I own – so messy!

    Reply
    • Jen says

      October 25, 2011 at 7:08 am

      You refrigerate squash? I leave acorn and butternut on the counter since they are out like that in the grocery store. It’s only zucchini that I put in the fridge. Of course, after I cook the squash, any leftovers are put in the fridge.

      Reply
      • Karen says

        October 25, 2011 at 7:33 am

        Jen – Normally, I too set my squash on the counter and they stay fresh for several weeks. But, given the warm difficult to control temps in my kitchen during the fall, my squash have been going bad quickly. So, this has been my temporary – though not ideal – solution. I wouldn’t recommend keeping root veggies in the fridge for long periods. (Remember that grocery stores stock their inventory of squash in their cold storerooms, and the shelves that display the squash in the grocery store are slightly cooled from below. Also, the air temps in grocery stores’ produce sections are quite chilly – much colder than that of my condo kitchen during this summer/fall weather.

        Reply
        • Jen says

          October 25, 2011 at 7:47 am

          Good points.

          Reply
  40. Lee says

    October 25, 2011 at 6:57 am

    Your meal looks delicious. I actually have potatoes (although the sweet variety), tofu and green beans in the house. Perhaps I’ll make something similar for dinner tonight.

    Reply
  41. Chelsea @ One Healthy Munchkin says

    October 25, 2011 at 7:05 am

    I love roasted dinners, but I hate it when they all require different roasting times because I feel like I’m constantly running back and forth to the kitchen. 😛

    Reply
  42. Ashley @ Coffee Cake and Cardio says

    October 25, 2011 at 7:35 am

    Roasted potatoes are the BEST!! Awesome cake too!

    Reply
  43. Fran says

    October 25, 2011 at 7:38 am

    I love the 30:20:10 idea! I don’t roast things as often as I should because it can get so complicated with things that need to cook for different lengths of time. Thanks for the idea. I’ll give you credit when I use it!! 😉

    Reply
  44. Katie @ Talk Less, Say More says

    October 25, 2011 at 7:45 am

    Mmmmm…I really need to try roasting my tofu like that. I get intimidated by tofu and all it’s ability. I always end up cooking it the same way. It’s delicious but it’s time to branch out!

    Reply
  45. [email protected] Flying ONION says

    October 25, 2011 at 8:07 am

    I’m having tofu tomorrow night…love the looks of your dinner, Kath! 😀

    Reply
  46. ~Christy @ wonderofallthings says

    October 25, 2011 at 8:35 am

    love 30:20:10! 🙂 Looks fantastic, as always!! (Could also be that i’m hungry!)

    Reply
  47. bitt says

    October 25, 2011 at 10:38 am

    i have a suggestion to put the chia seeds in at the end. just stir some in. they will be more whole this way but they won’t stick to the blender.

    Reply
  48. Meg says

    October 25, 2011 at 12:40 pm

    Mayhaps I will roast myself some tofu this evening… good idea!

    Megs

    Reply
  49. Michaela says

    October 25, 2011 at 1:57 pm

    love roasted veggies and tofu!!

    Reply
  50. Lindsay says

    October 26, 2011 at 8:40 am

    I want that table cloth with the bike on it so bad!! Etsy???

    Reply
    • KathEats says

      October 26, 2011 at 8:42 am

      Yep- Oh Little Rabbit

      Reply
  51. Alexis @ hummusapien says

    October 26, 2011 at 11:04 am

    I know what you mean about chia seeds sticking to the sides….it’s the worst when they get caked on there! But the smoothie looks great! Love the color 🙂

    Reply
  52. Kelly @foodiefresh says

    October 26, 2011 at 3:59 pm

    I find that if I add the chia seeds last after everything is blended, they get sucked into the smoothie and don’t have an opportunity to stick to the sides.

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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