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Here’s a “What I Ate Wednesday,” but of yesterday.  It was a delicious day that started out with these pancakes that I CAN’T GET ENOUGH OF!  I jazzed them up with some banana slices and almond butter in addition to some honey.
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Then after work I was feeling a bit lethargic, but thought I would still feel better after a run.  I ran, sans watch, influenced by Olive to Run’s May Challenge.  It was only 3 miles, but it was just one of those days when you can’t get your legs to move.  I kept turning my wrist in to look at my time…but there was no time!  It was actually quite refreshing and it allowed me to focus on my latest obsession — The Great Gatsby soundtrack.

photoFor dinner I made spaghetti squash hash browns.  Did you know there was even such a thing?  Or that this could be done?  They tasted almost identical and I think this is even easier to make.

Spaghetti Squash Hash Browns
Adapted from Empowered Sustenance
INGREDIENTS:
1/2 medium-sized spaghetti squash (about 2 cups prepared)
2 Tbsp. olive oil
DIRECTIONS:

  1. Prepare the spaghetti squash.  The easiest way to do this is poke holes all over it and microwave for 8-10 minutes depending on the size.  Remove from microwave, cut off the ends, and slice in half.  Remove the seeds.  With a fork, string out the squash.
  2. Take half of the spaghetti-ed squash and remove all excess water.  Option to wring using a clean kitchen towel, or I pressed it between a few paper towels, several times until it was dry.
  3. Heat olive oil over medium heat.  Add the dried spaghetti squash in an even layer and press down with a spatula.
  4. When you see the edges begin to brown, wait a couple minutes and then flip.
  5. Sautee the other side until golden brown.
  6. Remove from heat and serve as a side with your favorite dish, any time of the day.