Sunday, February 28, 2010

Saturday

Breakfast:
Two Egg Frittata w/Ground Buffalo (3oz), Zucchini (1), and Avocado (1/2 Large)
















When I make breakfast for the two of us, I make this frittata in a large pan and sprinkle my side with zucchini, Scott's side with a little bit of cheese (I use raw cheddar).

Lunch (at Spring Creek Barbeque):
BBQ Brisket (my first time eating brisket...not my favorite, but not horrible)

Dinner:
Leftover NY Prime (4oz)

We ate lunch at 3pm, so I wasn't really too hungry come dinner time.

Snack:
Acorn Squash (1/2) w/Almond Butter (1/2 T.) and Cinnamon
















YUM! This was the perfect little dessert/snack. I roasted an acorn squash, to have on-hand for Sunday, but decided, after testing its doneness, that I would eat half immediately. Here's what I did:
  1. Preheat oven to 400F. 
  2. Slice acorn squash in half, splitting it from top to bottom. Scoop out and discard seeds.
  3. To a baking sheet, add water (about 1/4 of the way up the sides) and then place the acorn squash halves flesh side down.
  4. Bake for about 30 minutes, until flesh is soft.
  5. Remove from oven and pour off water. 
  6. Increase oven temperature to 425F.
  7. Drizzle and rub (or brush) the squash with 1 tsp. of oil (I used EVOO) and place them back on the baking sheet, flesh side down. 
  8. Bake for another 15-20 minutes, until flesh is slightly caramelized. 
  9. Eat drizzled with coconut oil and sprinkled with cinnamon...or:
Scoop out flesh, into a bowl, and add almond butter and cinnamon. Then, smash up the mixture with a fork or puree in a food processor. Enjoy!

Roasted Acorn Squash Half:

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