What I Ate Wednesday

Good Wednesday morning! Finally some much cooler weather, making fall feel like fall. It's been a busy few weeks, but with this cool weather all I seem to want is warm soup! Enjoy this weeks edition of WIAW. Have a great week! 

Breakfast

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So this weeks breakfast wasn't exactly "breakfast" per se. We were traveling and all I wanted was a sandwich from my favorite coffee shop, I couldn't hold out until lunch. I enjoyed a hummus and grilled veggie wrap for breakfast. I do sometimes find myself eating dinner leftovers for breakfast or having nontraditional breakfast items. Anyone else eat a more savory breakfast? You should try it!

So this weeks breakfast wasn't exactly "breakfast" per se. We were traveling and all I wanted was a sandwich from my favorite coffee shop, I couldn't hold out until lunch. I enjoyed a hummus and grilled veggie wrap for breakfast. I do sometimes find myself eating dinner leftovers for breakfast or having nontraditional breakfast items. Anyone else eat a more savory breakfast? You should try it!

Lunch

Todays lunch was comforting and delicious and oh, extremely easy to make with only three (yes, 3!) ingredients. Butternut squash soup, loaded with Vitamin C, Vitamin A, and potassium needs to be added to your recipe rotation. Here I have it topped with croutons and salted sunflower seeds, you can also top with parmesan cheese, or pumpkin seeds. Below are the steps for the soup! I also made this the night before making lunch prep even easier! 

Todays lunch was comforting and delicious and oh, extremely easy to make with only three (yes, 3!) ingredients. Butternut squash soup, loaded with Vitamin C, Vitamin A, and potassium needs to be added to your recipe rotation. Here I have it topped with croutons and salted sunflower seeds, you can also top with parmesan cheese, or pumpkin seeds. Below are the steps for the soup! I also made this the night before making lunch prep even easier! 

Raw butternut squash. I bought the pre-cut packaged kind. You can easily cut a whole squash in half, roast and then scrape out, this is an easier option and saves some time. I drizzle extra virgin olive oil over the squash along with salt and pepper. Roast for 40 minutes or so in a 400 degree oven. 

Raw butternut squash. I bought the pre-cut packaged kind. You can easily cut a whole squash in half, roast and then scrape out, this is an easier option and saves some time. I drizzle extra virgin olive oil over the squash along with salt and pepper. Roast for 40 minutes or so in a 400 degree oven. 

Out of the oven. They should be soft when a fork is inserted. 

Out of the oven. They should be soft when a fork is inserted. 

After you roast the squash let cool and put in a blender. For the liquid I used no salt added chicken stock. Blend and add more/less to your likeness of thickness. You can also use milk instead of stock which I have done and tastes equally delicious. 

After you roast the squash let cool and put in a blender. For the liquid I used no salt added chicken stock. Blend and add more/less to your likeness of thickness. You can also use milk instead of stock which I have done and tastes equally delicious. 

After you blend transfer to stovetop to heat up and enjoy! How easy was that?! 

After you blend transfer to stovetop to heat up and enjoy! How easy was that?! 

I also had a small spinach salad with figs, gruyere cheese, walnuts, croutons, and blasamic glaze dressing with EVOO. 

I also had a small spinach salad with figs, gruyere cheese, walnuts, croutons, and blasamic glaze dressing with EVOO. 

Dinner

My dinner here and Robert's below. Simple salmon with roasted carrots and wild rice, simple and delicious.

My dinner here and Robert's below. Simple salmon with roasted carrots and wild rice, simple and delicious.

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I should also note I also had an apple and a tangerine at some point during the day. I know I didn't have any pics of fruit but I will snack on it throughout the day usually. 

Enjoy!