What I Ate Wednesday: Achilles Heels

I love bread.  I used to eat a lot of it, but I don't usually eat it anymore.  The starch in it gives me an initial rush, then I end up craving more and more. 

I'm back grinding my own wheat in my Vitamix, then making my own bread again.  I stopped using fresh wheat berries when the baby was younger.  The loud noise of the hard kernels whizzing in the Vitamix scared the little boy too much.

Hot bread, fresh out of the oven is something I can't resist.  Minutes after taking the loaves out of the oven, I cut the heels off of both loaves.  Despite the fact that my diet is vegan, I spread a little bit of butter on all four pieces, relishing the warm, buttery crunch of the bread.  I don't eat any of the rest of the loaves, but the heels are selfishly mine.

What I ate, in no particular order.

2 servings of protein shake (with spinach)

4 pieces of fresh whole wheat bread with butter

1/4 c. lightly salted almonds

1 c. of fresh radishes

fresh spinach salad with Diaya dairy-free "cheese," dried berries,

chopped pecans, and Annie's shitake mushroom viniagrette

with slow-cooked carrots and onions

leftover roasted cauliflower

a bowl of frozen sweet cherries

For a limited time, I am offering my first recipe eBook, Smoothies and Shakes as a FREE GIFT to my subscribers. Find out how to get it here.

RECIPE: Easy Butternut Squash Hash Browns

[Print this Recipe]

My husband works a lot.  I mean, A LOT.  "Seventy hours per week a lot."

Most of the time, I'm home taking care of our sons by myself.  It can be kind of crazy.

There are always things I don't get done.  I think to myself, I wouldn't be so far behind if my husband was home to help with the boys. 

Except when he is home, I get even less done. 

I just want to spend time with my whole family.

So, I needed some fast food.  Since we are mostly eating a plant-based vegan diet now, there wasn't anything we could get at a drive-thru.  Instead, I came up with this quick meal.

I started with two bags of fresh, diced butternut squash.  I opened the packages and baked them on a greased baking sheet with some salt and pepper.  I added them to some Amy's veggie burger patties on homemade whole wheat bread with sliced tomato and fresh spinach.

[Print this Recipe]

EASY BUTTERNUT SQUASH HASHBROWNS

Ingredients:

*12 oz. bag of fresh cubed butternut squash

*non-stick cooking spray

*salt and pepper to taste

Directions:

1.  Preheat oven to 350F. 

2.  Spray baking sheet with cooking spray.  Spread butternut squash cubes across baking sheet.  Spray lightly with cooking spray.  Sprinkle with salt and pepper.

3.  Bake for 30-35 minutes until cubes have softened and are slightly browned. 

For a limited time, you can download my first recipe eBook, Smoothies and Shakes, for free.  Find out how here.

FREE for my subscribers: My first recipe eBook!

I'm so excited!

After working on it for about a month, I finally completed my first recipe eBook. 

The Way... Smoothies and Shakes is an 18 page introduction to fruit smoothies and protein shakes with tips to making them at home.  I have included 12 recipes with color photos, calorie content, and how each smoothie or shake might be beneficial to your health.

Here is the best part.  I'm offering it for FREE.

For a limited time, I am offering the The Way... Smoothies and Shakes recipe eBook (a $10 value) FREE to my subscribers.

To get this free recipe eBook:

1. If you are not a subscriber yet, subscribe to this blog by clicking on the "Subscribe" section in the right-hand column of this page.  You have the choice of subscribing through facebook, twitter, email, rss feed, or blogger.

2. Leave me a comment below.  Then, I will email you the password and link to download my eBook.

3. After I send you the password, enter it here to download the eBook.

Let me know what you think!