Then I had some butternut squash someone else made. Small cubes. Roasted. Yum. So I cut up those little squash, dice-sized cubes, drizzled with a little olive oil and roasted on 450* until they were nice and caramelized.
I cannot believe I spent so many years not eating this! I mixed it this evening with my some collards & kale that I'd chopped and sauteed with red onion & jalapeno, and some red lentils with garam masala and ate it with some pita. So colorful and perfumey and delicious.
And I figured I'd try tracking in Sparkpeople again and it was so amazingly healthy.
Breakfast: english muffin with peanut butter and milk.
Lunch: Annies mac & cheese, kale, butternut squash.
Dinner: lentils, kale, squash, wine.
I will commit to at least 20 minutes of walking tonight. And I may have had dinner early enough to do some yoga later. And I will bring my ice skates to work tomorrow and go for a spin around the rink after work.
Edited to add: I walked for 40 minutes. A flashlight (which doubles as a hand weight) and a pod cast
make quick work of a walk.