We all go through food phases. The kind where our senses, stomach, and mind come together and fall head over heels in love with a dish, cuisine, or flavor. For a while, that love is insatiable. You’re thinking about it all the time, changing meal plans and life plans to get that fix. That delicious fix that just makes every part of your body sing. The high lasts for a few weeks or months, and then the fire for it settles down until a new food or flavor stokes it….
Kabocha squash isn’t just for the dinner table. The nutty sweetness is perfect for adding to baked goods, which also gives your treats a nutritional boost. The possibilities seem endless for what you could add kabocha to in a sweet treat. Whatever baked goodness you can add pumpkin to, try swapping it out for kabocha….
When I was a freshman in college, my stress came in the form of upset stomachs. Every Monday, like clockwork, my stomach would feel horrible and churn-y. To help with the stress rollicking around in my stomach, N would make me (at my sickly request) a bowl of instant mashed potatoes. The carbs would soak up the bad stuff, and I would be fine until the following Monday….
This is a waste-free, low hassle meal. The greatness of kabocha’s soft and edible skin means there’s little hassle in eating it stuffed. You don’t have to scoop furiously for the last bits of squash stuck to the tough skin. Nope, you can have it all in one convenient edible bowl….
Fall marks the return of winter squashes. All summer we’ve been enjoying delicate summer squashes, but now it’s time for their heartier counterparts to take the stage….
I’ll be honest: many meals that I’ve made come after staring into my fridge and pantry with the question “How do I use what I have to make a meal?” It’s like a Top Chef Quickfire Challenge, but with no timers, judges, or other chefs around. So… nothing like it.
But! You understand what I mean. I’ve got to take what’s there and make something satisfying and healthy. No running to the market, no giving up and calling for take out.
This week a bundle of collards were sitting in my fridge, waiting to be used. It’s been a little on the warm side for soup here (I know, #californiaproblems) so I settled on using the greens as a wrap.
The great win win win of collard wraps are many: Less carbs than a flour tortilla, more vegetables, more nutrients, less calories… Look for large circular leaves rather than narrower rectangular ones and you can have a wrap that’s more substantial.