Allllllright, who’s ready to hear about my week? Anyone? Well, if you’re here, you’re going to hear. Or read, if you want to be technically correct.
Monday was a long day of driving back to San Luis Obispo from Orange County, and when I arrived home, I totally could’ve made it on time to class, but after five straight hours in the car, my cramping legs and butt were all like “NO. PLEASE.” So I listened to them. I gave them the movement they longed for and then went to work to prep all my ingredients for the next morning. By 10 PM, I was fast asleep.
My Tuesday started bright and early, as it always will from now until the end of December (I think, but I’ll keep you updated on that… because I know you’re just dying to know). Class ended at 11 AM, which left me the rest of the day to make sure my time was used efficiently for recipes and studying. However, only one of those actually happened because I think I was a bit too ambitious with my time-efficiency ability, and my day was devoted to studying for my MNT (clinical nutrition) exam. I made it to the grocery store and that was the highlight. It’s always the highlight. I love the grocery store.
Wednesday was the beginning of an uphill climb. More studying, a little cramming in the early morning before class (we had a mini quiz I wasn’t aware of last minute), more studying, a little more cramming before my evening class, and a quick trip into work to prep ingredients for the following morning. And then some reviewing before bed because that MNT exam is tomorrow and holymolyguacamole I’m getting really nervous. Because of said nervousness and not the quietest sleeping environment, Wednesday night’s sleep was far from fantastic, so…
So, Thursday started off on the wrong foot. The tired foot. The stressed foot. The foot that doesn’t feel ready for this huge exam that everyone in the class is really nervous about which makes me really really nervous. Thursdays are my longest days of the week - nonstop from 4 AM to 3 PM of work, class, then MNT lab. The exam wasn’t the death of me (I’ve already taken different versions of that in various classes, so I know what that’s like), but it was pretty friggin’ hard. I finished with just 20 minutes to spare of the 3-hour test period, rode my bike home, and napped. By 5 PM I found enough energy for some movement, so I rode the bike at the gym to release some lingering stress. And I ended my night by watching this week’s This Is Us with two girlfriends, reading some of The Reason for God, and turning the lights out at 10 PM. Fantastic.
Friday! Today, finally. I’ve been looking forward to this all week - a morning without rush, with lots of coffee + some sweet potato pancakes (recipe is going in the cookbook) + much-needed planning for the blog and cookbook. I didn’t make myself do anything until, like, noon and I loved it. I wore not an ounce of make-up (which is the most I usually wear, anyway) and only put on a bra to workout. I finished two things on the blog’s to-do list, plus one extra (!!!), three things on work’s to-do list, and even managed to squeeze in a wee bit of studying. And guess what? ETB - estimated time of bed - is 9:30 PM. I’m so ready.
Weeks like this are saved by delicious and simple dinners like this.
Makes 2 plates
1 large butternut squash
2 red bell peppers
1 medium red onion
1 tbsp. grapeseed oil (or avocado oil)
1 tsp. garlic powder
Sea salt and pepper, to taste
2 organic pasture-raised eggs
2 tsp. grapeseed oil (or avocado oil)
2 cups fresh spinach
Fresh cilantro, for garnish
Optional toppings: avocado, salsa, goat cheese or cheddar cheese, nutritional yeast
Preheat the oven to 425 F and line a baking sheet with parchment paper. Set aside.
Chop the butternut squash into 1-inch cubes - click here for easy directions - and do the same with the bell pepper and red onion. Toss the veggies in a large bowl with the 1 tbsp. oil, salt and pepper, and garlic powder.
Spread these onto the baking sheet in an even layer and bake for 20 minutes, then flip and bake for another 15-20 minutes, or until lightly charred around the edges and tender in the center. Remove from the oven and cool slightly.
While the veggies are baking, heat the 2 tsp. oil in a nonstick skillet and cook the eggs to the desired temperature. Season with salt and pepper and serve on a plate over spinach with the roasted veggies.
Garnish with fresh chopped cilantro and any additional toppings.