Well hi there. How is everyone doing this week? You survived Monday I see so that is a good thing.
I want to get to that top-secret squash recipe I mentioned yesterday, but first a little run down from Monday’s festivities.
In the morning I headed downstairs for an easy 35 minute treadmill walk before heading out to Mall of America in search of a dress for an upcoming wedding. After walking the mall for a good hour, I think I decided that I would just wear a dress I owned already that has actually never been worn. It’s not as pretty as the orange little number I showed you but it’s still very pretty. I just need to work on that whole accessorizing part.
Darting around the mall definitely made me work up an appetite. As soon as I got home I headed to the kitchen and whipped up a salad.
In the mix: mixed greens, celery, strawberries, grapes, sunflower seeds, and a drizzle of homemade honey mustard (just honey, Dijon, and a splash of red wine vinegar).
I got to working on updating the blog and figured out how to add a print recipe gadget so that you will no longer have to print the entire page of my post if you want to print one of my recipes. However, it will be from this point on with new recipes unless I have the chance to go back and update all of my old ones (which I do hope to do someday). That was pretty exciting.
In the afternoon I headed to the gym and pounded out 20 minutes on the elliptical followed by a monumental moment for Melanie…
I REACHED MY SEPTEMBER PUSH-UP CHALLENGE!
I headed over to the nasty mats at the gym after getting nice and warmed up on the elliptical. Onto hands and toes push-up position I went, and I got to work. The first 7 were fine, but the last 3 were very challenging. It doesn’t matter though, because I reached my 10 push-up goal! I won’t be stopping there because I want to continue to build on this strength. I know this may seem like not a big deal to some but I don’t know the last time I was able to do 10 real manly push-ups like this!
It’s incredible to see what changes can happen in just one month’s time. Our bodies are capable of so much more than we give them credit for. I just proved that to myself this month. Now, to get back into the running and the yoga…that may be my next goal.
On the menu was a simple yet satisfying salad in the form of Chicken Fajita.
I mixed up my own fajita seasonings (cumin, chili powder, cayenne, oregano, salt, pepper, garlic powder, onion powder, I think that was it). Then, sautéed onion, bell pepper, and mushrooms. I added the already cooked chicken into the pan lastly just to warm it through. Then I added the seasonings, a splash of water, and boom. Placed the goodness on top of a bed of greens, a sprinkle of cheese, and a drizzle of salsa, and called it dinner.
So back to this squash recipe.
On Sunday evening I had plans to work with a nice acorn squash I had bought from the farmer’s market on Saturday. I originally had planned to make squash gnocchi out of it, but my plans derailed slightly and I ended up doing my own thing and what turned out to be mini squash pillows.
After baking the squash, scooping out the seeds, and spooning out the good stuff, I placed the squash into a bowl. I sprinkled in a small amount of salt, an egg, and about a heaping cup of almond flour. I mixed this together.
I then took pieces of the dough into my hands and began rolling.
Then I placed the dough onto a floured surface.
I got to gently rolling the dough out to long breadstick like shapes. I ended up adding quite a bit of flour in this process.
I used a pizza cutter to cut the dough into 1-inch pieces.
These cooked on the stove top for about 5 minutes on each side.
While the squash puffs were cooking, I sautéed onion and garlic in olive oil while cooking three slices of turkey bacon. Then I mixed them all together.
To plate this dish simply pile on the squash puffs, drizzle with the bacon and olive oil mixture, and top with a sprinkle of parmesan cheese.
Dana and I both LOVED this dish. It was so different and the flavors were incredible. Next time instead of rolling them out into long strips like I did, I would probably just break them off into little bits and place them right into the pan. They would be more rustic looking but that would be completely fine with me!
I hope you all have a tasteful Tuesday! Catch up with you soon.
**This recipe is written after adapting what worked/what didn’t work with my attempts.**
|Petite Squash Puffs with Bacon Saute||
- 1 acorn squash, prepared, and pureed
- 1 egg
- 1½ cups almond flour
- ¼ tsp. salt
- 1-2 Tbsp. olive oil
- 3 pieces of turkey bacon
- ½ cup onion, chopped
- 1 garlic clove, minced
- Parmesan cheese
- Combine squash puree, egg, flour, and salt. Mix thoroughly.
- Use fingers to shape mixture into 1-inch puffs; use flour on hands if necessary.
- Place puffs onto a lightly greased pan on the stove top and cook 5 minutes per side.
- In separate pan, saute onions and garlic in olive oil. On the other side of the pan cook bacon.
- Once bacon is crispy, remove and cut into small pieces. Add back to onions.
- Plate the puffs, drizzle with bacon mixture, and finish with a sprinkle of Parmesan.