I LOVE Squash

Yes, I’m really in love with squash. I didn’t know it would happen either. Feel free to be as surprised as I am.

For breakfast I used Egg Beaters to make a egg thing (what would the proper term be?) with a slice of cheese on a wholegrain english muffin. Pretty good! The cheese was all melty so it didn’t need any sauce or anything.

Since breakfast was pretty small I ended up eating a snack before lunch. I had a few crackers and some hummus that I added red pepper flakes to.  Since I had a snack I ended up not getting hungry again until later than my normal lunch time.

For lunch I made a turkey burger. Put it on two slices of wheat bread with a slice of cheese and cabbage. Yep, cabbage. We didn’t have lettuce and cabbage actually works pretty well on sandwiches and such. It’s weird but I like it. I also had half of the last huge sweet potato we have. I’m no longer eating sweet potatoes as much because of the kidney stones, but I wanted to eat this one to get rid of it… plus it was yummy.

Dinner was hilarious. I knew I wanted to make potato wedges and prepared them way in advance – basically right after my late lunch (3 pm).  Then once I started cooking them for dinner I had to decide what else to make. I asked my mom and we decided squash would be good since it needed to be cooked. Then we waffled between fish and beans for protein and eventually she decided she wanted butter beans. They were easy since they were already seasoned – just heat and eat.

The squash was a bit harder since I’d never cooked it before. A few people online gave me suggestions, but I ended up listening to my mom because she only eats squash one way. The delicious way. Seriously. I didn’t know I could love squash so much! All you do is in a pan on the stove cut up the squash into thin pieces. Add some water (just a little bit). Add butter to the squash, as well as brown sugar, and a tiny bit of cinnamon. I wish I could give you measurements, but I didn’t use any, I just guesstimated the amount. Cook it on med/high until the squash is tender and the water is gone, stirring occasionally. Then – ENJOY.  These directions are for me to remember them, but feel free to try it. Squash cooked with brown sugar and cinnamon is delicious and sweet.

And that’s it for the day! I’m going to try going to bed hungry tonight because it’s been a while since I have. I’ve been eating snacks right before bed lately and I’m not a huge fan of that habit. So we will see how it goes tonight.

Oh, and also…

Interesting article about food bloggers in the NYTimes. I don’t really consider myself a food blogger, even though I keep this blog. This is more for my own benefit (and hey, it’s got ads cause I’m not averse to making some pennies). I’m surprised at the five of you who read it. I was always told food journaling helps with weight loss. I could never bring myself to do it for more than a day or two before it drove me crazy and made me want to binge. But this photo/food blogging thing? WAY BETTER. I’m still tracking what I eat, being aware of it, and then analyzing it. I think it’s helped me create a healthier relationship with food. If I ever get to the point where I’m obsessing about taking pictures or anything – I’ll stop. But for now? This is a really helpful tool for me. So thanks for supporting it!

Tagged as: butter beans, cabbage, cheese, egg beaters, english muffin, hummus, potato wedges, squash, sweet potato, turkey burger