Crazy that it was still light out when I took my dinner photos at 7:30!! It makes them look less formal 🙂
Butternut Squash + Mushroom Risotto with Parmesan, Saffron and Thyme
Delicious! For this dish we cooked 2 servings of arborio rice in a little less than 2 cups of homemade chicken stock (until the liquid was absorbed). Then we added a pint of sliced button mushrooms, along with some strands of saffron and some dried thyme.
On the side, we prepped and sauteed a medium butternut squash (about 24 oz).
We mixed both together and added just over an ounce of grated Asiago cheese along with about 1/3 a tbsp of real butter. It was delightful!
This bowl was about 480 kcal, 9 grams of fiber and 18 grams protein. It was super filling!
Maran (my blog friend who lives across the street!) and I met for a walk at 4:00 with her cute little dog – I should have taken a photo! We walked and talked for about 35 minutes around the neighborhood – time flies when you’re chatting away!
When we got back I had a large juicy pear (it was SOO good!) over top Kashi GoLean and hemp milk. All sprinkled with flax.
I also had hot tea earlier in the afternoon. I am doing my best to give up Splenda. I haven’t had it in 3 days! I am just trying to enjoy the tea/coffee/pumpkin for what it is and focusing on the flavors. It seems to be going well, but I did put Stevia in my coffee. Not sure what to do tomorrow because I used our last packet! (See this post for a discussion on Splenda and Stevia). I can handle plain tea, but not plain coffee. I love a good cup of coffee though! I’d hate to give it up. Le sigh.
So sad that my team lost last night 😥 But my alma mater team is leading the nation in wins with a 21-game winning streak!! Congrats to Davidson for another big win tonight in the So-Con Tourney!
AHHHHHH NEED TO STUDY!!!!!