Happy Monday, loves! I hope you all had a lovely weekend. I am super excited for this week to fly by so I can get back to Colorado and spend Thanksgiving with my family and my Leila!!!
I started Friday night off by catching up with Tivo, then Saturday morning Running Buddy Selena and I busted out 8 miles in Santa Monica like nobody's business followed by cocktails and a veggie burger and fries. It was the best morning ever. I just love Running Buddy Selena so much! I don't know what I'd do with out her. I didn't eat most of the bun on my burger to avoid the wheat, but what I did eat ended up sitting just fine! Then Saturday night The Boyfriend and I had a cozy night in, and then yesterday morning we hiked 5 miles in Brentwood, where you could see all the way from downtown to the ocean! It was gorgeous, I seriously regretted not bringing my camera! Then we hit up the farmer's market in Brentwood, which is amazing, and I picked up some baby bok choy, beets, Persian cucumbers, honey crisp apples and Japanese tomatoes. All with the intention of creating the perfect meal to complement the kabocha squash I've had sitting on my kitchen counter for a week. I ended up making Miso Glazed Kabocha Squash, Sauteed Beet Greens with Baby Bok Choy and Shitake Mushrooms and yet another batch of delicious Scarlett Quinoa. This happens to be a perfectly macrobiotic dinner, by chance, and it is also gluten-free and is, of course, meatless. It is Meatless Monday, after all!
Miso Glazed Kabocha Squash
- 6 tablespoons white miso
- 1/2 cup clear sake (not nigori, the milky kind)
- 6 tablespoons canola oil
- 4 tablespoons rice vinegar (not seasoned)
- 4 tablespoons soy sauce (I used wheat free tamari)
- 4 tablespoons firmly packed light brown sugar
- 1 kabocha squash (about 3 lbs.), seeded and cut into 1/4-in. slices
1. Preheat oven to 375°. In a bowl, whisk miso, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar. Wash the kabocha squash thoroughly and slice into 1/4" slices. Do not peel.
2. In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce.
3. Bake 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes.
Sauteed Beet Greens with Baby Bok Choy and Shitake Mushrooms
- 1 Bunch Beet Greens, sliced
- 4-6 Baby Bok Choy, sliced into rounds
- 8-10 Fresh Shitake Mushrooms, sliced
- 1 Tbs. Soy Sauce (I used wheat-free tamari)
- 1 Tbs. Olive Oil
Scarlett Quinoa recipe here.