Tag Archives: Butternut Squash

WIAW American Style

27 Nov

Hi WordPress friends,

We’re happy to announce we are officially reunited and blogging together in the same house and the same time zone. No more breakfast-dinner dates for us.

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These past few days we’ve spent catching up on sister time, sleeping, eating good food, and just relaxing. Kayla’s body was not quite sure what she was doing after traveling over 30 hours to get back to Pennsylvania so she’s been adjusting the past few days and taking it easy.

If you ask her what she most looked forward to coming back to America (besides being reunited with her family) was definitely the stocked kitchen and pantry waiting for her. I guess Dorm life really is not her forte.

Since it is Wednesday, and Wednesdays mean another link-up party with Peas and Crayons, we decided to share what we both have been enjoying together since Kayla has been back from the land down under. Plus, we just love sharing food pictures anyways.

Here’s a few breakfasts:

A blueberry bran muffin from Trader Joe’s crumbled over Fage greek yogurt with fruit and sunflower seed butter.

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Smoothies shared in bed with the newest issue of People.

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A few spoonfuls of coconut peanut butter that safely made it all the way home from Australia.

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A delicious lunch featuring a cranberry, avocado, swiss, and turkey sandwich with carrots and a pear on the side.

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And lots of dinner entrees to share:

A wheat berry salad inspired by Katheats!

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Here’s one of the servings paired with leftover brussels sprouts and baked salmon.

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Homemade pumpkin black bean soup with Late July chips for dipping purposes.

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And a few snacks that can’t be forgotten about:

Our own homemade granola- complete with sunflower seeds, buckwheat groats, rolled oats, almonds, flax seeds, coconut oil, and honey.

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A  loaf of cranberry oat bread made by a wonderful friend as a welcome home present!

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And lots of plain greek yogurt with an array of toppings. We can’t get over plain Fage greek yogurt. It’s the star of the show this week.

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Until next time, what’s your favorite brand of greek yogurt?

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Butternut Obsession

17 Nov

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Seriously, we’re loving our recently found obsession.. Butternut Squash. The flavor it packs is unexplainable. We picked one up at the farmers market the other day and needed a way to use it. Searching through our Pinterest boards we came across a recipe that inspired this delicious dinner.

Ingredients:
Cubed Roasted Butternut Squash
Quinoa- 1/4 cup dry for two salads
Light Tomato Balsamic Vinaigrette
Spinach
Almonds
Salmon Filet

1. Cook quinoa according to package directions.
2. Roast squash at 425 degrees for 30-40 minutes.
3. Mix together spinach, almonds, squash, quinoa, and dressing.
4. Place salmon on top of salad or cut up and mix in.

There’s just one thing left to do.. ENJOY 🙂

Hello Fall.. I Love What You Bring to the Table

13 Nov

When I think of fall foods, I instantly think of butternut squash. I could seriously eat it by the spoonfuls. No shame here. Tonight we created a salad inspired by our mother. She brought us over a magazine with fall inspired ingredients she thought we would be interested in trying. Of course we would be!

Ingredients For One Salad:
1 flounder filet
Half of a small butternut squash
Mixed greens
1 Tbsp light balsamic tomato vinaigrette
Roasted pumpkin seeds
1 Tbsp raisins
Dollop of plain greek yogurt
Salt and Pepper to taste

1. Preheat oven to 425 degrees, peel butternut squash, cut into cubes, and spread onto baking tray
2. Salt and pepper squash, mist with olive oil spray, and place in the oven for 40 minutes or until softened
3. Cool flounder according to packaged directions
4. Meanwhile, prepare salad by placing mixed greens, raisins, and pumpkin seeds on a plate
5. When squash and flounder are cooked, place them on the salad and drizzle on dressing
6. Finish the salad by adding a dollop of greek yogurt to the top.

Dig in, you deserved it. We sure enjoyed ours tonight. I can’t get enough of it! Yum yum yum.

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