Cue The Who’s “My Generation”. First off, Happy Birthday Mr. Martin Luther King Jr. Secondly, I had no idea what to write for this post. Sure, I have a few solid recipes to share with y’all, but what else?
Oh boy, it starts with Sunday night stress/jitters. I used to get them every week when I was in high school and sometimes get them now. Strange cause I even get them while sitting in mass. Sure, it’s supposed to be a relaxing and rejuvenating environment. Sure, I have had two full days to chill and not worry about anything. Sure, I have today off to do homework. I’m not sure why it happened, but I realized it has to do with expectations. Want to know something ironic? The pastor was talking about expectations. Those we have for ourselves, from our parents, our friends and so on. Whether to drink/not drink, go out/stay in, homework/movie, read/not read, how to be the best student, be around for all your group projects, and the list goes on. It ultimately comes down to the balance we establish for ourselves and in our own lives, but how do we reach such a balance? Tough question my friends. It’s probably one that I’ll be debating my entire life. For now, let’s take a step back. I had a great weekend full of friends, recipes, exercise, and keeping busy. To me, that’s pretty solid. While today and tomorrow will only get harder, I just have to remember the beauty of the day. It is what we make of it and so just keep it positive.
Since we have the day off (insert day full of homework and reading and group projects), week three of classes begin tomorrow. Let’s move to some lighter stuff, like Sunday review and FOOD.
Per my plan of taking time off, I went for a long walk (~5-6 miles) instead of a run. It wasn’t quite the same, especially since Santa Clara is not very conducive (or appealing/pretty) to walk around, but it worked. It gave me some exercise and I was able to chat with a variety of family members along the way. From there, I took a trip out to downtown Campbell for the farmer’s market, which is absolutely a goldmine! Every Sunday from 9-1, Campbell shuts off three streets off of it’s main drag and vendor upon vendor come in with their produce and goodies and hand out free samples. Fruit servings for the day? Yes, please! I grabbed an iced coffee and after perusing the selection offered, I sat down to read my book. Hey, I even struck up a conversation with a stranger (who looked like a train conductor) and his two poodles. Correction, he started the conversation by asking if I wanted to pet his newly groomed poodles.
I allowed myself to splurge on a muffin (how could I not if it was only 210 calories, flax/bran/blueberry?) I was a little skeptical since all bran products are baked until they taste like dirt, but this was completely moist, sweet, and fluffy!
In the afternoon, I tested out a new recipe using a grand mix of berries, bananas, and Chobani yogurt, worked on my iPhoto library, watched some football, and went swimming/aquajogging. Recipe to come shortly, but I do have to say it is absolutely delish! As for football, practically everyone and their mother were tweeting/facebooking/screaming about the 49ers. I probably should pick up a pro loyalty somewhere, but eh, not yet.
For dinner, I had a few of my girlfriends over and we attempted to our own homemade cuisine. Menu for the night? Spaghetti squash with a turkey meat sauce, spinach salad, and Nutella FroCHO. I’m usually a harsh critic (especially of my own fare) so I think there were some kinks to be worked out for next time, but the three gals all gave raving reviews. Recipe for the squash was pulled from a magazine at the gym, per usual. 🙂
Spaghetti Squash w/ Turkey Meat Sauce
1 large spaghetti squash
Mix of spices (Garlic, Seasoned, pepper)
Package of ground turkey/beef
1 jar of pasta sauce (usually I make the Lawry’s thick Spaghetti sauce, but Safeway decided not to carry it so we settled on a jar instead)
Optional: Chopped herbs/pine nuts
1. Preheat oven to 375F. Chop off the vine end of the squash, then slice lengthwise. Remove the seeds with a spoon.
2. Lightly season with salt, pepper, and olive oil and place cut-side down on a baking sheet lined with parchment paper. Cover with aluminum foil and cook for about 30 minutes. Allow to cool, then scrape out flesh with a fork.
3. Start to cook/brown the meat in a pan on the stove. Before serving over the pasta, heat the sauce by incorporating it into the mix.
*We had a somewhat tough squash so it took a little longer to cook. When you take it out, it should be pretty easy to remove the insides with a fork and probably shouldn’t smell raw (like when you are carving a pumpkin…)
4. Drizzle with olive oil and some seasonings and serve over a bed of lettuce or mixed with some pasta sauce.
*Supposedly ~1 cup squash = 42 calories, 10g crabs, and 2g fiber. Pretty good, don’t you think?
~ 6 servings
1 Tub plain Chobani Greek Yogurt
1 small jar of Nutella
Optional: dark chocolate drizzle, raspberries, nuts, your own toppings (maybe some banana slices?)
1. So I have an ice-cream machine, so I dumped both containers into the frozen bowl and let it do its magic. Another option, is to mix the Nutella into the yogurt container and place it in the freezer for 10-15 increments and continue to stir. This might turn out a little chunky or frosty, but it’s worth a shot 🙂
2. Scoop and top with some goodies or eat plain. Either way, it’s DELISH and full of protein!
So there you have it. How was your three-day weekend? (Or how does it continue today?) Anything on tap for the week?
“I care not what others think of what I do, but I care very much about what I think of what I do! That is character.”
– Theodore Roosevelt