My Plate of Sunshine

Okay, not really and not really that exciting, but it was perfect for my hungry belly!  I worked legs this morning and did an incline walking workout as well as a one mile run.

The fridge was not hitting on much this evening so while Rich went grocery shopping I scoured the kitchen for something different, but healthy for dinner.  I finished off all of the spinach and greens for lunch.  I didn't want to eat leftover chicken because that will be lunch tomorrow and all the other meat was frozen.  What to do? What to do?

One thing is for sure, I hate throwing away food.  So I washed up two heads of cauliflower, boiled them up and made cauliflower mash.  While they were boiling I threw together a roasted squash recipe on the fly and scrambled some eggs.  What was missing from my plate?  GREENS.  I guess it is okay since I eat them all day long, but it felt so weird to eat a plate of yellowness!

I added a bit of leftover spaghetti sauce to my eggs for color!

Mashed Cauliflower

Ingredients:

• 2 heads of washed and pulled apart cauliflower
• 3/4 cup of almond milk
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp salt

Directions:

• Wash and pull apart cauliflower.  Put in large pot and cover cauliflower with water. 
• Boil for 20 minutes.
• Drain and then smash with potato masher.  
• Add in remaining ingredients and mix until well combined. 

Roasted Yellow Squash

Ingredients:

• 4 medium sized yellow squash, thinly sliced
• 2 tbsp milled flaxseed
• 3 tbsp egg whites
• 2 tsp coconut oil (as liquid)

Directions:

• Preheat oven to 375 degrees.
• Wash and slice squash.
• Put all ingredients into ziplock bag and shake until squash is thoroughly coated.
• Spread out on cookie sheet (sprayed with non-stick) and place in oven for 15-20 minutes. 
• Enjoy!