I proved to myself for the rest of the day that I could incorporate something orange and/or pumpkin related into every single meal. I pulled out all the stops here today, I swear,
This afternoon for lunch I had a monstrous beast of a salad, topped with (yes) pumpkin vinaigrette dressing. Sorry, but no recipe quite yet — it was too much balsamic and the pumpkin flavors weren’t prominent like I wanted. I also had a pumpkin pie smoothie.
Pumpkin Pie Smoothie
- 1/2 frozen banana
- 1-2 handfuls of ice
- 3/4 cup almond milk
- 1/2 cup pumpkin puree
- cinnamon and nutmeg, to taste
Put all ingredients into a blender and liquefy!
I had many errands to run today as well as things to do around the house (laundry, baking, cleaning — all that fun stuff). As a result I didn’t really put too much thought into dinner.
That was the BIGGEST lie I’ve ever told — tonight’s dinner was a dream waiting to come true.
There was once a time in my life where I saw that Allie had gotten one of my favorite vegetables on a strange looking stalk. I had to get some — FAST! Well, it’s been a few weeks, and I finally went into Trader Joe’s to get my brussel sprout stalk. The woman at the register told me farmers begin to cut off whole stalks in the fall as there is a greater chance of frost ruining the crops. Apparently it’s a lot faster to just chop off the stalk!
I also had a dream about these last night. I dreamt I went to the store to get them and they were all out. Who dreams about brussel sprouts, honestly? I find myself kind of sad.
Tonight’s dinner also needed a roasted red pepper — extra charred.
Some butternut squash sautÃ©ed in a pan…
and a waffle maker?
You have no idea where I am going with this right now. I honestly want to end my post just so I can see what you all think I was making. But, there’s no time for that tonight as I’ve already told you in my title. I suck at this game. We need to get down to business.
The other day, I was visiting Holly (via her blog, not visiting HER) and she mentioned a sandwich that changed her life. Since I read about that sandwich, I felt it was shaping me into the person I wanted to become: a Butternut Squash Panini person. There’s only one issue with this. I have no panini maker. Not everyone can become a person such as this — especially if you’re making your panini in a waffle maker, but I wanted to try.
Successful panini, pathetic picture. Since when is it pitch black at 6:30 p.m.?
Butternut Squash Panini
- 2 slices gluten free bread
- 3-4 slices of butternut squash (about 1/4 inch thick)
- 1/4 onion, sliced
- 3-4 slices red pepper, roasted
- 2 tbsp hummus
- 1 tbsp vegan butter
- 2 tbsp olive oil, divided
Slice and peel your butternut squash. Heat olive oil in a non stick skillet and sautÃ© butternut squash until tender.
Meanwhile, in another pan, sautÃ© your onion over low heat (go for low and slow — they taste SO much better) until translucent.
Heat your waffle iron up and assemble your sandwich. Mine looked something like this:
Squash — Onions — Roasted Red Pepper — Squash
Place Panini into waffle iron and press down. The waffle iron will most likely not close all the way — don’t force it or you may end up with destroyed bread! Cook panini for 3-5 minutes until the desired crust has formed.
With a side of brussel sprouts, my day could not have gotten any better.
My life has been changed for the better.
When I was done eating, I looked at my plate and honestly said, “I’m so sad” — and I was.
Until next time butternut squash Panini — and believe you me, there WILL be a next time.
Question: What’s the longest you’ve looked forward to a meal?
PS — Don’t forget to enter my Crunchmaster giveaway! It is open until Tuesday, October 19 at midnight!