Dancing Queen

You know, maybe it is a good thing to start the day off with mush — Especially if it is incredibly tasty mush.

Consumed: 1/3 C oats cooked in water. Mixed with thawed frozen strawberries and a spoonful of dark chocolate almond butter.

The rest of the day, I based my actions around one policy: If I’m going to procrastinate, I might as well do it by being productive in other ways. In other words, I did a lot of baking.

My first experiment actually began the night before and was a pretty lengthy process with ultimately not worthwhile results. I give you vegan “cheese,” which was made with soaked cashews.

Adapted from “Happy, Healthy, Life.”

Although it was a valiant effort, this is a far cry from real cheese both in terms of texture and taste. But, it did make a good, crumbly salad topping!

Consumed: Romaine lettuce, chickpeas, broccoli, carrots, roasted red peppers, tomatoes and cashew “cheese.” Drizzled with a light caesar dressing.

My other big baking effort for the day was some whole-wheat sandwich bread from “Artisan Bread in Five Minutes a Day.” Unfortunately, I got a little confused with the concept of “no kneading” and my resulting bread was a little too dense. It wasn’t a total lost cause, however, because I diced the loaf up, toasted it a little bit and used it as some hearty croutons in my otherwise delicious dinner feast.

Hearty Vegetable Medley

Ingredients:

  • 1 butternut squash
  • 1/2 onion, diced
  • 1 C mushrooms, sliced
  • 2 cloves garlic
  • 1 C whole-wheat bread, chopped
  • Olive oil
  • Salt and pepper, to taste
  • 1 t dried basil, divided
  • Parmesan cheese

Directions:

  • Wash and chop the butternut squash into 1×1 inch pieces. Toss with a drizzle of olive oil, season with salt, pepper and 1/2 t basil.Spread on a roasting pan and bake at 400 degrees for 30 minutes.
  • Meanwhile, drizzle a large skillet with olive oil. Heat to medium-high. Add diced onion and saute until it begins to darken. Add mushrooms and continue cooking for 5 minutes, stirring occasionally. Then add garlic, 1/2 t basil, some salt and pepper. Mix everything. Turn heat down to low.
  • In a smaller skillet, add a little olive oil to medium-high heat. Toss in the bread and toast it, tossing occasionally, for about five minutes or until browned.
  • When squash is done roasting, add it to the large skillet with the onion/mushroom mixture. Toss everything together. Top with the toasted bread and some Parmesan cheese. Add more seasoning as desired.

Good thing it was a hearty dinner for Dan and me to share, too, because we had a full night of dancing ahead of us!

It was the scholarship halls’ winter formal dance, which basically meant a fun excuse to get dressed up and have a good time. I love that neither Dan nor I take dancing too seriously and are able to just let loose… Which was something I definitely needed to do in anticipation of a full week of papers, papers and tests.

Questions: Do you like dancing? What’s your dancing style?

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7 responses to “Dancing Queen

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