Hello there again, blogworld. Its me! Christina! I really hate not being able to update our blog as often as we used to anymore. It’s hard to juggle everything in life but I have to put my studies before the blog…womp womp. My semester is over now…we have an entire day off of school and then we begin the winter term on monday. Today I slept in (8 AM…woo!) and pretty soon I am going on a bike ride and I might even meet my friend Jen to go shopping later! and by shopping I mean I will look at all the items I wish I could have but cannot because I am BROKE. What a nice little day, eh? I am also going to go down the shore this weekend. I love it down there around this time of the year…so relaxing and quiet! My favorite thing to do is to go running on the beach or biking over the bridge and look out over the water. so peaceful. What are your plans for the weekend?
As you know, I love quotes. Here is a quote I found on pininterest (great site, by the way) that caught my attention. I thought it was a really nice quote…it was just what I needed to read this week.
I have a very good (and simple) recipe to share with you all! It is from how sweet eats. I love her recipes. Everything she posts looks delicious! I stole this photo (below) from her blog because my photo came out…well… HORRIBLE. and I wanted to show you what the dish looked like. This is jam-packed with nutrients and is delicious. I added a bit of cayenne pepper to it for kick. It is a perfect dish to bring for lunch and if you arent feeling incredibly hungry you could also make it for dinner along side of some nice crusty bread, too! I made it twice already…once for dinner and once for lunch…love it!
1 small butternut squash, chopped
2 apples, chopped (I used gala)
1/2 red onion, chopped
1 cup chopped brussels sprouts
2 tablespoons olive oil or pumpkin seed oil (if you have it!()
1/4 cup crumbled goat cheese
1/4 teaspoon cardamom
chopped parsley for garnish
salt and pepper
Preheat oven to 400 degrees.
Lay chopped squash, apples, brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes.
Remove vegetables and let cool for 5 minutes. You want them to be warm, but not piping hot. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately