Sunday may very well be my favorite day of the week. Let me
tell show you why.
For me, Sunday is a day of rest. A day to clean (starting fresh), cook, read, and do homework.
I usually have to vacuum and/or sweep the floors at least twice a week to keep up with all the dog hair.
I love this girl to death, but she sheds like crazy!
A clean apartment is a happy apartment, is it not? The new Lady Antebellum Christmas CD always helps to have tunes to clean to. [It’s never to early to listen to Christmas music…after Halloween….right?]
I usually spend at least an hour or two doing food prep for the upcoming week’s lunches. I hadn’t made hummus in awhile, so garbanzos were calling me name.
Throw everything into the mini food processor, and pulse, pulse, pulse to desired consistency. I usually like my super creamy and smooth, but I was feeling the chunky hummus today. So chunky it was!
Hummus is so inexpensive to make at home, and it definitely tastes better and has a better consistency, so I pretty much never buy it anymore. I think only if I were on vacation, I would.
Also because of my lip surgery, it’s difficult to eat food that isn’t soft and creamy (bananas, applesauce, yogurt, oatmeal, etc.). I thought about opening a can of pumpkin puree or butternut squash puree, when I thought I’d go ahead and try to make my own.
Why have I not done this before?! It was seriously one of the easiest things to do. Roast squash…
…add to the Vita-Mix (why haven’t I used you in so long?! I’ve missed this baby)….
And like when making hummus, whir whir whir whir whir, until it’s super creamy and smooth. I let it go for a couple minutes at which point there was steam coming up.
And possibly one of the best things about the VM is that it acts as its own dishwasher. Super easy clean up!
Butternut Squash Puree
- butternut squash (the more the merrier)
Pre-heat oven to 350F. Spray a baking tray with olive oil, or coat it with a thin layer of oil to prevent squash from sticking.
Chop ends off the squash and discard. Cut the neck off. Slice both of your ends in half. Scoop out seeds and discard (or save for planting).
Place squash cut sides down on the baking tray.
Roast for 30 minutes. Flip them over, and roast for another 10-15 minutes (or until done).
Let them cool a little bit before puree-ing them (food processor, or blender). I left the skins on for extra fiber because they are no match for the Vita-Mix.
Use in oatmeal, soup, eaten plain, or sneak it into cookies. 😛
Vita-Mix users: what do you usually use yours for?
Lunch consisted of some of my newly made items: massage kale salad topped with dulse flakes and hemp seeds, side of butternut squash puree, hummus, plain, unbaked tofu, and one really big Two Moms In The Raw Garden Herb cracker (reviewed here).
Time for dessert, then this is what the rest of my day looks like:
…studying, studying, and more studying.
And a little sewing to keep my sanity!
Missed something this week? Get caught up!
- My pumpkin pancakes were a part of Sarah’s Breakfast Bonanza. 🙂
- I talked of my love of hemp (was glad to see such a positive response to this too!)
- I had lip surgery and made my own mouthwash to keep this clean.
- And lastly, I posted a new recipe for Pumpkin Pancakes (with a Chocolate Pumpkin variation here).
What appliances do you love but have been neglecting recently? Have you rediscovered a food you haven’t had in a long time? What was it?
Do you prefer to make your own stuff, or buy pre-packaged?