Hi.
I'd like to take a moment and tell you about my newest food obsession. It's a bit unexpected, and might I say, a bit common; but nonetheless... a lot delicious.
FETA!!!
I don't know why, but of all cheeses I was never really that drawn to feta. I usually head straight for the Swiss, mozzarella, or cheddar. But last week, I had this great plan to make stuffed acorn squash and include some feta in the mix. I then decided to skip the fanciness and just combine the roasted squash with some wild rice and feta cheese.
If it is any indication about how awesome this dish was... I made enough for five days, and finished it in three. Success?
Since it is still winter squash season, I highly recommend giving this recipe a spin. Plus, winter squash is just awesome. (Hence the title of this post. My mom called me the squash lady once. I thought it was pretty funny).
This is what you do: cut the acorn squash in half, drizzle some olive oil into the fleshy side, and place each half face down on a baking sheet. Roast in the oven for 20 minutes at 400 degrees.
While the squash is roasting, cook the wild rice. When the squash is ready, let cool, and then peel and chop into cubes. Add this to the rice, along with crumbled feta, and season with salt and oregano. You can also add some crushed red pepper for good measure :).
My favorite part of this is that when I re-heated it in the microwave, the feta bubbled. So good.
Let's re-cap last week's workouts, shall we?
Sunday: Zumba
Monday: Step + abs
Tuesday: Body pump
Wednesday: Run (2 miles)
Thursday: Rest
Friday: Active rest day (I say active because I didn't do a planned workout, but I did walk about 2 miles!)
Saturday: 25 minutes elliptical, 1 mile sprint, weights, + walk ~4 miles (it was a tiring day, to say the least).
I'd like to take a moment and tell you about my newest food obsession. It's a bit unexpected, and might I say, a bit common; but nonetheless... a lot delicious.
FETA!!!
I don't know why, but of all cheeses I was never really that drawn to feta. I usually head straight for the Swiss, mozzarella, or cheddar. But last week, I had this great plan to make stuffed acorn squash and include some feta in the mix. I then decided to skip the fanciness and just combine the roasted squash with some wild rice and feta cheese.
If it is any indication about how awesome this dish was... I made enough for five days, and finished it in three. Success?
Since it is still winter squash season, I highly recommend giving this recipe a spin. Plus, winter squash is just awesome. (Hence the title of this post. My mom called me the squash lady once. I thought it was pretty funny).
This is what you do: cut the acorn squash in half, drizzle some olive oil into the fleshy side, and place each half face down on a baking sheet. Roast in the oven for 20 minutes at 400 degrees.
While the squash is roasting, cook the wild rice. When the squash is ready, let cool, and then peel and chop into cubes. Add this to the rice, along with crumbled feta, and season with salt and oregano. You can also add some crushed red pepper for good measure :).
My favorite part of this is that when I re-heated it in the microwave, the feta bubbled. So good.
Let's re-cap last week's workouts, shall we?
Sunday: Zumba
Monday: Step + abs
Tuesday: Body pump
Wednesday: Run (2 miles)
Thursday: Rest
Friday: Active rest day (I say active because I didn't do a planned workout, but I did walk about 2 miles!)
Saturday: 25 minutes elliptical, 1 mile sprint, weights, + walk ~4 miles (it was a tiring day, to say the least).
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