I’ve had the best day guys!!
I’ve been saying it for awhile now – but it really is true that when you put positivity and good karma out there it does find it’s way back to you.
I’ve been trying to have faith in this with good I’ve been trying to give despite all the negativity cluttering up my daily activity, and the small things that were coming my way the past few months . However, since Hurricane Sandy, and the changes and experiences I have had, officially made me a believer. The world works in mysterious ways…..to be continued
I spent this morning in the best place ever – a bakery kitchen!
The Pushcart Bakery to be exact.
Surrounded by butter, flour, sugar, and deliciousness.
Other benefits of baker’s hours – the bus that usually takes a good 45 minutes to an hour to get a couple miles downtown is on time and only takes 15 minutes at 430 in the morning!
As usual Pushcart employees are great company – Maggie is incredible and so talented
Mmmmm….cinnamon buns!!! xoxo
Then, in true NYC transit fashion, I waited 20 in the cold past the time the bus was due. When this old man said anyone going to Bellevue want to split a cab? I hesitated because of money…I live one block from Bellevue….so exhausted and hungry I agreed. When it was time to pay the man said it was on him and to just tip the cabby if I wanted. I’ve never had a stranger make such a kind gesture!!
Later I got a text from bb. He got a residency interview invite at Vanderbilt!! I’ve been waiting for this one. Woop Woop! So proud of him.
And now to spread some more good karma – I give you my latest salad creation.
Buckwheat, Roasted Butternut Squash, Toasted Pecans, and Arugula Salad
Buckhwheat groats are often used for porridges, but are in fact wheat-free, and not a grain, but more of a seed. It is a great source of carbs, protein, phosphorous, and potassium. This salad combines all comforts of fall tossed over a healthy dose of greens. This salad is you giving your body some good karma.
Yields: approx 3-4 servings
- 1 cup buckwheat groats
- 2 cups water
- 1 package cubed (or one small/medium butternut squash)
- 2 Tablespoons olive oil
- salt and pepper
- 1/2 cup pecans (tossed in tiny amount of oil, cinnamon, nutmeg, and cumin and toasted for 7-10 minutes)
- 1 bag/ bunch of arugula (or arugula/spinach mix)
- good goat cheese (optional)
- splash olive oil, lemon juice, vinegar (I used balsamic and a touch of cider) for dressing
1. Preheat oven to 400. Chop squash into 1 inch cubes, if you are working with whole squash.
2. Toss with olive oil, salt, and pepper. Roast for 20-25 minutes, until squash is tender
3. Meanwhile, combine 1 cup buckwheat with 2 cups water. Bring to a boil over high heat.
4. Reduce to simmer, cover, and cook for 10-12 minutes.
5. You can toast the pecans now if not already done. You can also skip toasting and/or spicing all together.
6. When squash and buckwheat are finished toss with greens and dressing.
7. Top with pecans and goat cheese.
Hope you enjoy this fall salad!
I’ve noticed lately that as the winter weather starts to set in, I can happily eat my weight in only carbohydrates all. day. long.
This is a problem I used to struggle with much more in college and when I was overweight, and did not have a healthy outlook on food. Although, being in the bakery doesn’t help with that, haha! I’m in trouble y’all!
However, you can have your carbs if you choose the good, complex ones and balance them with your greens too, all in one fabulous meal – mind, body, and cravings all successfully satisfied.
Have you noticed your eating habits changing with the weather yet?
Have you had or seen a good (or bad) karma experience lately?