Do you say Fall or Autumn?

The brisk weather lately has made me crave fall-like things.  Like baked apples, down comforters, crock pot soup, tweed and THANKSGIVING! 

So in honor of the upcoming Autumn Season I made Thanksgiving Lite: 

 

Roasted Butternut Squash with Apples and Wheatberries: 

Savory, ground, 2-3 tsp   

Thyme, ground, 2-3 tsp  

Rosemary, ground, 2-3 tsp 

Oregano, ground, 2-3 tsp 

Black pepper, to taste
(Mix the spices together in a small bowl)
 

Apples, fresh, 1 cup, quartered or chopped
 

Red Onions, raw, 1/3 cup, sliced
 

Honey, 2 tbsp
 

Cranberries, dried, sweetened 1/4 cup
 

Wheatberries – Cooked, 1/2 c
 

 College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1/2c
  

Cider Vinegar, 2 tbsp
 
Butternut Squash, 20 oz 

Turkey Cutlets (Butterball 99% Fat free) 16 oz 

Preheat oven to 350.  Peel and cube the squash.  Pour the chicken broth into a 9×13 baking dish and add the squash and sprinkle with a little seasoning.  Bake for 15-20 minutes until the squash softens a bit.  While the squash is baking, slice the onion and toss it with the honey and vinegar.  Cube the apple.  Add both to the baking dish as well as the cooked wheatberries and stir well.  Bake another 15-20 minutes until the apple and squash are soft.  Remove the dish from the oven and stir in the craisins. 

Heat a large grill pan and coat with olive oil cooking spray.  Lay the cutlets in the hot pan and give them a quick hit of cooking spray also.  Sprinkle with the seasoning mix and flip when the edges turn white (4-5 min each side). 

Side dish stats: Serves 6 

 
Calories 116.7
  Total Fat 0.4 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 42.5 mg
  Potassium 317.3 mg
  Total Carbohydrate 29.5 g
      Dietary Fiber 4.9 g
      Sugars 9.3 g
  Protein 2.1 g
I meant to make some asparagus with it, but Officer M had to leave for work and I ran out of time.  
But here’s a visual: 

 

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It’s raining and crappy this morning so that blows our plans for the park outta the water.  I’m going to get in some quality time with the E and do some strength training.   

Later I plan on experimenting with the Almond Meal and Peanut Flour – wish me luck! 

   

HAPPY FRIDAY 😛 

   

Another gray day…but Bobby Flay brings the sun!

So no post last night because I had kickboxing at the best MMA facility in Western Mass, www.fightingartsacademy.com.   Got a pretty darn good workout too!  (The owner had someone there taking pictures for some advertising, thank god I wore something decent!)  I really need to get a HRM to see what I’m really burning!  I’m eyeballing a couple on Amazon but I’m being indicisive.  From what everyone tells me Polar is a good brand, but I don’t know if I really want to spend a ton.   I saw a few older models, but after looking at the newer ones, the just don’t seem all that impressive.  Anyway….

I woke up hungry this morning so an Egg White and Turkey Wrap sounded perfect.  Along with 3 cups of coffee!  

I switched up today’s routine and got Legs and Back done.  I have a client coming in from CA and I won’t have time for a full workout tomorrow morning.

This afternoon I decided to use up some of the tomatoes in the fridge and my new bottle of balsamic vinegar.  I found a recipe from Mr. Throwdown, Bobby Flay, but changed it up (a lot) because I didn’t have Farro, eggplant or goat cheese.   Also, I use the term “bruschetta” loosely here.  There is no bread or oil involved but I couldn’t come up with a better name!

Grilled Salmon w/ Warm Bruschetta and Balsamic Glaze over warm Wheatberry and Asparagus Salad 

(I may have to think of a shorter name!)

Bruschetta:

Red Ripe Tomatoes, 2 cup cherry tomatoes
Garlic, 1 clove
Onions, raw, 1 cup, sliced
Basil, 5 leaves
Salt and Pepper to taste

Grill tomatoes and onion over high heat until tomatoes ‘pop’ and onions brown (throw the asparagus on there too!). 

Toss into blender/mixer with garlic, basil salt and pepper and pulse a couple of times.  Set aside.

Wheatberry Asparagus Salad:

Grapeseed Oil, 1 tbsp
Garlic, 1 tsp
Onions, raw, .25 cup, chopped
Athenos Reduced Fat Feta Cheese, 1 oz
Asparagus, fresh, grilled 1 cup
Wheatberries 1/2c  (prepared according to directions)

Heat oil in a pan and add garlic and onion.  Sautee until fragrant.  Turn down heat and toss in berries and asparagus until heated through.  Turn off heat and add cheese.

To make the Balsamic Glaze:  put 1/4c vinegar into a small pan.  Cook over medium/low heat until it thickens.

My choice for protien here is a grilled piece of salmon, but I’m sure this recipe would work with any meat/fish/tofu combo or on it’s own.

Husband (being camera shy) gave it a thumbs up…

Obviously I hated it.

Stats with 4oz fish, 1/2 the Wheatberry recipe, 1/2 Brucshetta recipe and 1tbps Balsamic Glaze:

Cals:  402 /  Fat: 14  /  Carbs: 38  /  Pro: 33