We all have them. Days that spin out of control, but in a good way. Days when it is more important to spend time with the people you love, than be crazy about what goes in your mouth. And, yes, there are ways to do both, but today was not one of them. So, let’s start from the beginning.

Rolled out of bed at 7:15, dread washing day, green smoothie, finished a paper and did some on-line class stuff, checked out the space where One Birth will hold its’ first meeting with women from the Somali community on Monday, grabbed some stuff at Rosemant Bakery and home to make snack for afternoon coffee with C. This is where my morning slowed down and I was able to find some groundedness in my food prep. After snack making off to meet with a new massage client.

My snack ideas came from multiple blog inspirations. I made banana nut butter from Katie. It was amazing and how simple…why have we not thought about this before? I roasted some buttercup squash (thinking of my mom the whole time, this squash is her absolute fav) check the recipe out below, I added a bit of a twist, C and I dipped the squash into the banana nut butter thanks to Heather’s inspiration. Then I made the Pumpkin Molasses cookies as promised yesterday and they were, in C’s word’s, orgasmic!

Roasted Buttercup Squash

1 Buttercup squash cut into fry-like pieces
2 Tbsp. Olive oil
1 Tbsp. Maple Syrup

Pre-heat oven to 425. Put the cut up squash into bowl. Mix the olive oil and maple syrup together. Drizzle over squash and mix until all pieces are coated. Bake for 25-30 min. flipping half way through cooking. Mom would be so proud (ps Mom, you need to try this)!

Adjustments to the Pumpkin Molasses Cookies

I used 1 C of spelt flour and 1 C whole wheat pastry flour
I also tested my date syrup and success! So I put 7 dates into my baby food processor, added 1/2 C water and blended. The syrup should be semi-thick and equal to the sugar in the recipe. This recipe called for 3/4 C of sugar, so I used 3/4 C of date syrup. It actually came out to be a little more because I was worried about the sweetness.

C and I chatted the afternoon away with coffee and good snacks. It was sooo nice connecting with you today, C.

Then more sugar for supper. We met A and D at Silly’s, one of my favorite Portland restaurants. They have an extensive vegan menu. Great veggie burgers, sweet potato fries, pizzas, avocado salads…you get the gist. Silly’s even has something called the Chocodoodledoo: chocolate cake and vanilla ice cream wrapped into a tortilla that is fried! I know, craziness. I settled with a the Still Beatin Pizza on gluten-free crust. It was spinach, tomato, garlic, ricotta, mozzarrella and red sauce. Not vegan, but super tasty! S and I split vegan chocolate cake for dessert and I had decaf…coffee much?

We sat under a red neon light, which did not aid in pictures taken by iPhone. It looks gross, but really was not.

So, I’m feeling like not a green entered my mouth today, but there is hope for tomorrow. And to prove it, a picture of our weekly farm share to inspire tomorrow’s eats. Lesson today: some days it is more important to listen and love than worry about greens! You can quote me on that.

Categories: General

This entry was posted on Friday, October 2nd, 2009 at 6:13 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.