Veggietales

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October 12, 2011 by buttermilkbaker

Oooooof.

Tonight’s dinner featured a whole lotta one thing: veggies.

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Onions, peppers, broccoli, mushrooms, (roasted) butternut squash. Trader Joe’s fat free refried beans. TJ’s spicy pico. Thank god for that piece of toast (slathered in paprika-spiked butter), dollop of plain Greek yogurt, and sprinkling of cheddar cheese on my plate or else I probably would’ve OD’d on roughage.

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This delicious and nutritious and fiber-licious combo came together in a pot simply sprayed with Pam and doused in salt/pepper/smoked paprika. The whole thing probably took about 20 mins, thanks to at least 15 mins of roasting time for the squash (after a 30 second nuke on high to soften it up first). The beans also got a quick hit in the microwave before serving.

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It should come as no surprise that I was craving something more carby for second dinner dessert.

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Since I passed on the pancakes this morning, I decided to finally go for it and break into the Bob’s GF mix. I added some punkin, flax, milk, water, stevia and cinnamon before dropping them onto my hot skillet for a minute or so on either side. I got 2 hefty cakes out of 1/3 cup mix, 1 heaping tbsp ground flax, 2 tbsp pumpkin purée, lots o’ cinnamon, a few drops stevia & 1/4 cup almond milk. At this point I just kept adding splashes of water until I had the consistency I wanted.

Topped with nut butta, blueberry jam, and maple syrup. Ohhhh pancakes, why have I neglected you for so long???

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This is happening again very, very soon. Thick and dense but fluffy and perfectly satisfying. GF ain’t so bad after all!

Iwantiwantiwant. Happy almost hump day everyone!

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