Homemade Butternut Squash Soup

I actually got off the couch today, and made some Homemade soup!

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I know I’ve said this before, but homemade soup (or any soup really) is my comfort food.

I’ve been wanting to use my butternut squash for a while now, and BFF Debbie sent me her recipe for butternut squash soup!

First, I cut a butternut squash in half, placed it in a glass casserole dish filled with 1/2 an inch or so of water, and let it cook for 30 minutes on 425 F.

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Meanwhile, I sauted in a large pot:

  • 1/2 TBL smart balance butter
  • 1 carrot
  • 1/2 yellow onion

Once the squash was done, I added the rest of the ingredients, and let it simmer.

  • cubed squash (the whole thing)
  • diced tomato
  • salt
  • pepper
  • 3 cups veggie broth

I then took about 2 cups of the mixture out of the pot and placed it into my blender. Instead of putting the entire lid on it, I took the center out of the top, covered it with a paper towel  so that the hot air would have a way to escape. 

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Once the mixture was blended, I added it back into the main pot.

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I then added an entire can of rinsed kidney beans, and half a bag of spinach. I let it simmer until the spinach wilted.

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My soup was then ready to eat! I used the other half of my acorn squash (it was about to go bad…) as my soup bowl.

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On the side, I had a piece of toast with butter.

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It was delicious, and even better in the edible bowl! 😀

I bagged up the leftovers in individual servings for quick meals.

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I LOVE SOUP!

When Jason brought home my antibiotics, and more gauze, he also brought home cookie making stuff! He knew that cookies would cheer me up! He even made them for me!

This is a plate of lies… I actually ate three!

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They are so good. Little mini PB cups and chocolate chunks of heaven. I think it was store bought dough… oh well, its the thought that counts! I appreciate my man thinking of me!

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Camera news…

Jason finally got his camera fixed! Hooray for awesome food photos again!

Toe news…

My toes are looking good! I had to replace the bandages today, and they are healing nicely. However, I think I’m allergic to the antibiotics they prescribed to me. Ten minutes after taking them, my palms and soles of my feet felt on fire! It was like EXTREME itching, which then spread up my arms and legs. Jason called the doctor, who said to stop taking the medication immediately! Hypersensitivity is apparently a bad side effect. 😦

 

I’m off to spend time with my man! He’s been awesome and taking care of me through this whole thing. I love him so much!

 

Have a great weekend!

❤ MegaNerd

Study Free Sunday

Despite the fun I had last night (read: BEER!) I managed to wake up at 7:30 am.

I actually felt pretty good, and decided to go ahead with my scheduled run. I only had 6.0 miles on the marathon training plan. I really like getting my long runs done on Friday, since the weekends seem to get so busy!!

I’ve been doing a lot of long, slow runs. I really felt like running fast today! Here are my mile splits:

  • Mile 1:  9:39
  • Mile 2:  9:04
  • Mile 3:  8:55
  • Mile 4:  8:44
  • Mile 5:  8:37
  • Mile 6:  8:26

Negative Splits… woo hoo!!

I ate half this CLIF bar before, and half after my run.

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After my run, I quickly showered and jumped in the car to head to Tampa. I left my sister there last weekend to hang with our dad, and I went back to pick her up. To make the trip not seem so pointless (3 hours roundtrip) we met up with our two aunts and grandma for brunch at Mimi’s Cafe!

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(Grandma, Aunt DeeDee, Me, Aunt Christie, and Brielle )

By the time we got there and seated, it was already almost 1:00 pm. I was STARVING! I didn’t know that it would take so long, or I would have eaten a normal breakfast before I left.

I started off with a pumpkin spice muffin. I was dying to try this. I ate half of it, and save the other half for an afternoon snack.

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Check out that muffin top!

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I ordered the ham, cheese, and broccoli omelet but I made some substitutions. Instead of ham, tomato. Egg whites instead of whole eggs.

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I ate every single bite!!! It was so good!

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My meal also came with grapefruit juice, which I found SO sour!! I gave it to Jason…

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Brielle ordered the same meal. I think she really liked it!!

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It was so nice to see my aunts and grandma again! We managed to chat for over 2 hours!

 

Dinner 

For dinner, I knew that I needed to make my acorn squash! After all, today is the last day to submit recipes for the Blogger Secret ingredient.

I have seen SO many recipes for stuffed squash, I knew I had to try it for myself. I while back, I found Bridget’s recipe and thought it looked good.

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I made a stuffed acorn squash for myself! Brielle and Jason were still full from brunch.

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I cut an acorn squash in half, and baked upside on a cookie sheet for 25 minutes. I added a little water to the pan so that it would not dry out.

While that was going on, I chopped up 1/4 of a yellow onion, and 1/2 an apple. I threw the onion, apple, and an organic chicken sausage in a pan with 1 tsp of EVOO. Once it was cooked all the way through, I added 1/4 cup of oats and 2 TBL of egg whites. 

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I filled the squash with the mixture, and popped it back in the oven for 25 more minutes. It turned out delicious!!

All the ingredients reminded me of fall!

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I will be announcing the winner of this week’s Blogger Secret Ingredient in the morning, so be sure to check back!

Have a great night!

❤ MegaNerd

Happy Birthday, Blogger Secret Ingredient!

I am so excited to be hosting Week 53 of BSI!   BSI stands for Blogger Secret Ingredient. BSI has been going on in the blog world for one full year.

Happy First Birthday, BSI!

Each week, a new host picks an ingredient and anyone (food blogger or not) can submit a recipe.  BSI is such a cool blog-world activity.

The rules:

  1. The host picks an ingredient, preferably one that is in season, readily available, and not too expensive;
  2. The host links back to all the other previous weekly hosts;
  3. Participants create a unique recipe using the BSI and e-mail the host with their recipes.
  4. You do not have to have a food blog to participate, and you do not have to submit a photograph (although it is preferred).
  5. if you don’t have a blog, you can submit your recipe to the host, and she will post your recipe for you on her blog.
  6. The host reviews the recipe submissions by Sunday night of each week;
  7. The hosts pick a recipe that is her favorite; and
  8. The host post the winner Monday morning and sends the winner a token prize of her choosing.

Be sure to check out the history of BSI as it has now been around the blog-world for a whole year!

Week 52: Healthy Tipping Point – Pancake Mix

Week 51: Live, Laugh Eat – Almond Butter

Week 50: Balance, Joy and Delicias! – Cauliflower

Week 49: Healthy San Diego Living – Chickpeas

Week 48: Thought 4 Food – Yogurt

Week 47: London Foodie in New York – Chocolate

Week 46:  Johnstone’s Vin Blanc – Oats

Week 45: Guilty Kitchen – Figs

Week 44: Ordinary Recipes Made Gourmet – Peanut Butter

Week 43: The Sophisticated Gourmet – Brown Sugar

Week 42: My Kitchen Addiction – Lime

Week 41: Nutmeg Nanny – Coffee

Week 40: Chaya’s Comfy Cook – Broccoli

Week 39: Healthy Delicious – Plums

Week 38: Zoe – Feta

Week 37: ChezWhat– Potatoes

Week 36: Cinnamon, Spice & Everything Nice – Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet – Watermelon

Week 33: Bread + Butter – Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad – Kabocha

Week 31 1/2: Simply Fabulous Now – Cherries

Week 30: Thinspired – Bananas

Week 29: To Be The Whole Package – Almonds

Week 28: Kristas Kravings – Lemon

Week 27: From French Fries To Flax Seeds – Coconut

Week 26: Plentiful Plants – Avocado

Week 25: Training Fuel – Eggs

Week 24: Dinner at Christina’s – Cabbage

Week 23: Hey What’s for Dinner, Mom? – Strawberries

Week 22: One Bite at a Time – Basil

Week 21: Just Sweet Enough – Black Beans

Week 20: What I Ate Yesterday – Kale

Week 19: What’s for Dinner – Orange

Week 18: BranAppetit! –Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser – Zucchini

Week 15: Sweet & Natural –Peppermint

Week 14: bella eats [and runs] – Ginger

Week 13: Coffee Talk – Walnuts

Week 12: For the Love of Oats – Pumpkin

Week 11: Trying to Heal – Sweet Potatoes

Week 10: The Inner Workings of a College Graduate – Eggplant

Week 9: Itzy’s Kitchen – Pears

Week 8: The Fitnessista – Cranberries

Week 7: Tri to Cook – Lentils

Week 6: Rhodey Girl Tests – Polenta

Week 5: Eating Bender – Butternut Squash

Week 4: Care to Eat – Apples

Week 3: On a Lobster Placemat – Mushrooms

Week 2: Hangry Pants – Tomatoes

Week 1: sportsnutritionliving – Quinoa

This week’s BSI is based on fall ingredient I just recently discovered!

ACORN SQUASH!

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Acorn Squash!!

This gourd can be used for so many things! I thought it would be fun to see what everyone can come up with! They are relatively cheap and easy to find right now!

The first time I tried acorn squash, it was covered in brown sugar, and baked in the oven:

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I also used an acorn squash as the base of a funky chili, which we made again last night!!

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Rachel Ray Recipe for Acorn Squash chili, here.

How to win this week’s BSI:

  • Think out of the box! Get creative with your squash. Soup bowl? Stuffed squash?
  • Please e-mail me when you post your BSI recipe on your blog. If you don’t have a blog, send me your recipe and picture via meganerdruns@gmail.com
  • The BSI winner will receive a small prize!
  • You have until Sunday the 25th at 9 PM EST to enter.

Recipes will be posted on Monday morning along with the winner! I hope you have fun coming up with fun recipes, and enjoy some tasty food along the way!

❤ MegaNerd

Just A Big Kid

Sometimes, I wish I could go back to Kindergarten!

Remember nap time, recess, fun snacks, and no tests? That’s the life right there…oh and it sort of describes my afternoon!

I ate a big girl lunch of leftover chili with Kashi crackers. This chili recipe is so amazing. I’m usually not a huge fan of random combos, but this might have changed my whole outlook. No joke.

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Later, I snacked on a pear while I studied for Environmental process design…(aka poop sanitation class).

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I then proceeded to doze off at my desk for approx 2.5 hours. I accidently slept through my 6:00 class, and woke up around 6:30 pm. OOPS!!! 

Nap time! It’s funny how in Kindergarten I HATED nap time, but now I desperately wish I had it!! Oh the Irony.

After nap time, I made some ants on a log- celery, PB, and raisins. I wanted to keep with my elementary school theme.

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Why don’t I make this more often? It’s actually quite yummy!

 

Oh, did I mention that I also rocked my youth choir t-shirt from 3rd grade today? It’s the softest most comfy thing ever. I love it!

 

For dinner, I wanted to use up the eggplant I bought the other day at the farmer’s market. I was REALLY craving carbs, and I was pretty hungry this afternoon so I went with pasta!

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I cubed half an eggplant, and sauted it in a pan with a drizzle of EVOO  and minced garlic. I then added in a can of organic diced tomatoes. Meanwhile, Jason made some whole wheat thin spaghetti and grilled chicken on the George Foreman grill.

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We made some extras to eat for leftovers this week! The meal combo turned out quite tasty!

Jason isn’t an eggplant fan, so he left that out of his, and used cheese instead. LOL. Typical Jason.

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Even though I napped today, I’m still pretty tired. I think I need more than 6.5  hours of sleep at night, especially with all the running I do!  Maybe I will add snack breaks as well as nap and recess into my daily routine.

It’s been a good day.

 

What do you miss most about being a kid? I miss playing outside with the neighborhood kids, making obstacle courses, riding bikes, and going to dance class.

❤ MegaNerd

P.S. Dark chocolate Peanut m&m’s are addicting! 😀