Market fresh ideas from me to you

 

Doesn’t that salad look fresh & satisfying? This post is for those of us that are running out of ideas and inspiration to answer the question, what should I eat this week? It’s fall here in Pittsburgh and I am pretty much pumpkined out except I did buy a batch of pumpkin bagels and I am not sorry about that because I also bought a bunch of really nutritious items as well. It’s about balance and I think this picture shows balance. Yes, bagels. Yes, pie. But look at all of those colors in the produce….

grocery-haul

I am going to share a few ideas I have to use up all of these goodies in this post. First, to get this out of the way. Carbs, we need them and I do not feel guilty about those bagels and the honey butter I bought along with it. In fact, I had one as soon as I got home from shopping. It was super satisfying and delicious of course. I plan on eating one each morning because I need food in the morning, lots of it if I am going to make it through the day without turning into a mommy monster or the hangriest lady at Target. I know you know what I mean. It will give me energy to work, mother, wife, think, exercise and function for the day.

bagel

 

I really wanted to make salad this week so I stocked up and made this huge chopped salad which I will share and bring some for dinner to my parents tonight (along with that pie) and I also made 4 small containers to store and grab. I made the dressing ahead of time too but kept it separate. I may add tuna, salmon or hard boiled eggs to these as well. Because I already have them on hand. Plus protein is important!

Dressing:

  • sunflower oil, olive oil, lemon juice, apple cider vinegar, water, honey, mustard, garlic, ginger, salt & pepper

Salad:

  • Dice everything as small as you can-honey crisp apple, cucumber, bell pepper, celery, carrots, red onion, walnuts, dried cranberries, arugula, romaine & napa cabbage

salad-2

I will attempt this week a recipe that I saw on The Chew for apple stuffed acorn squash so that’s happening. I also want to make a mashed root veg out of the yams, baby reds (that I already have) and the parsnips. I will add some of that honey butter to both of these dishes. I also plan on having smoothies in the afternoon with the Greek yogurt that I have and those bananas once they ripen. Wednesday for dinner, Max and I are going to make mac n cheese and I still need to decide what I am going to do with that artichoke! Sometimes it’s fun to buy things without a plan. I was inspired by it at the store so I threw it in the basket. Suggestions welcome. The cottage cheese is a favorite pre-bed snack of mine. I add cinnamon and eat it out of the container. I also prepped some celery and carrots to dip in that hummus.  I will share the mashed root veg, the acorn squash and artichoke on Facebook when I make them this week. I hope this gave you some inspiring ideas to have fun with your food & change up your variety a little!

I am excited to eat these yummy foods this week that are healthy but also extremely tasty. Balance is the key so I encourage you to cook, I encourage you to move your body and I encourage you to be positive and happy. Life is hard, complicated, unfair and crazy unless you step back and realize it actually can be very simple! xoxoAdrienne

 

Roasted Acorn Squash w/ parsnips, plums and pinenuts

Directions:

1 acorn squash-cut in half , wrap with foil and bake at 350 for 1 hour

In skillet place 1/4 cup pine nuts, 2 peeled and  chopped parsnips and 2 med chopped plums (skin on)

Over med heat saute pine nuts, plums and parsnips in some honey, olive oil and  a tiny bit of brown sugar for about 10 to 12 min

Transfer mixture to oven to roast for an additional 10 to 12 min

When squash is done scoop out the seeds and stuff with sautéed mixture.

I drizzled some extra honey over top too!

Enjoy!

A