Have you guys noticed that my posts have been really random lately? That’s because I haven’t been doing much in the way of actual cooking and having a recipe to share. Lately I feel like I’m trying to force myself to cook things I might not otherwise eat ‘for the blog’. Sometimes this is a good thing because I have a tendency to eat the same stuff over and over and it forces me to come up with meals. But sometimes, I just want to cook whatever I feel like eating and I don’t really want to force myself to come up with recipes just because I should. Plus I spend a lot more money when I do that.
So, long story short—I’m still going to be cooking or doing my version of cooking, but I probably will continue to throw other stuff in my posts and will also be better about sharing what I am eating on a day to day basis. I often feel like I shouldn’t share stuff if it isn’t an actual recipe, but I think it makes sense to share them because they are easy meals and I do find new flavor combos and eats pretty often. Also, I have been really lazy on the workout front lately because I have been going to about 95% classes, but I want to get better about making my own workouts again. So stay tuned!
Even though I don’t like the cool/cold weather that comes with fall, I do like the food. I try to eat seasonally as much as possible and have no problem doing this in the fall because I love eating all kinds of squash, apples, pumpkin, etc.
Some recent eats:
I made these pumpkin bars the other day—but with frosting instead of chocolate chips and they were really good. Pumpkin is a great thing to bake with because the cookies/cake/whatever still stays moist (no other good word to use there ha) but without all the oil.
I also have been buying spaghetti squash quite a bit and have been making ‘spaghetti’ with meat sauce.
This is a spaghetti squash:
Named because once cooked, it closely resembles spaghetti.
To make, poke a few holes in a spaghetti squash and cook at 400 for about an hour (ish), once a fork easily pierces the skin, the squash is done. Let the squash cool and then cut it in half and remove the seeds. Then you should be able to pull the ‘spaghetti’ strands out with a fork. You could also cut the squash in half before baking and bake squash side down, but I always feel like I’m going to chop my hand off by accident when I do it that way. Just like spaghetti, the squash can taste overcooked-so better to err on the side of a little underdone rather than overdone.
Here is what the inside looks like:
While the squash is cooking, brown about 1 pound of spicy sausage (or lean ground beef/turkey/you get the idea) in a pan with a clove or two of garlic. Once the meat is almostttt all the way cooked, I like to add some veggies to bulk up the sauce. I just add whatever I have—this time was broccoli, spinach and mushrooms. Then pour some marinara sauce on top and just simmer the sauce for about 20 minutes. Combine with the squash and voila!
Add some cheese if you want (I recommend) and enjoy!