Happy Thanksgiving Week! Also referred to as the beginning of the holiday shopping madness extravaganza.
In other news, Mom and I are almost done with the Cleanse!
Wednesday morning we break the cleanse. What will I eat first… OATMEAL for breakfast!
I miss oatmeal, peanut butter, and red wine. (I think I’ve written about these items 21 times during this 21 day cleanse.)
We are supposed to introduce foods back into our diets one at a time in order to see how our bodies react. I’m going with gluten-free carbs first. However… I don’t want Thanksgiving to totally suck. Sooooo… a small glass of wine and a bite of the chocolate cake I’m baking are just what the doctor ordered.
It really has been fun. I’m almost sad to see it end. Almost.
Check out some of the great, healthy food I’ve been eating (click pics for recipes):
Enough about food. Let’s talk about food (and cameras!).
Remember the butternut squash I had next to yesterday’s Asian stir-fry pics?
It was used for more of my new soup addiction: Butternut Squash Apple.
I also made more of my super-good-for-you Flax Crackers.
And the new camera!!!
I had to begin my holiday shopping like everyone else.
It is a Panasonic Lumix. I think I’m in love… and I don’t even know how to use it.
I had to test it with a colorful winter fruit salsa.
Winter Fruit Salsa
- 1/2 butternut squash, chopped into ~1/2 in cubes
- 1/4 yellow onion, diced
- 1 apple, diced
- 1/2 green pepper, diced
- 1/2 jalapeno, seeded and chopped
- 1/4 C pomegranate arils
- 2 T lemon thyme
- 2 T fresh lime juice
- 1 T apple cider vinegar
- 1/4 tsp nutmeg
- 1/8 tsp red pepper flakes
- Salt and pepper to taste
Preheat oven to 400 degrees.
Spread chopped squash out on baking sheet. Toss with nutmeg, salt and pepper. Roast for 15 mins, flipping once. Check to be sure it is still fairly firm – it needs to hold together in the salsa. Remove and let cool.
Meanwhile, combines all other ingredients in medium bowl and mix. Add squash (once cooled), season to taste, toss to mix, and serve.