Wow, what a morning it’s been. I’m already whooped and the day continues! I woke up tired from a poor night’s sleep, ate breakfast, studied a little and then dropped our cat, Mila, off at the vet just after 7 this morning for a procedure. After seeing her off and getting the lowdown from the vet tech, I drove straight to school for two challenging back-to-back finals. I felt really bad leaving Mila, especially because she was crying, scared and hungry (we couldn’t feed her after 8 p.m. last night), but it’s for her best interest. Jesse will pick her up later this evening. Poor little dear.
Now, I need to pack for my trip home to Michigan, nap (hopefully) and go to work. My flight is at 12:55 a.m. tonight, well technically tomorrow morning, so I’m going to try and sleep briefly again tonight, before going to the airport. Then, I’ll get a few hours of crummy sleep on the flight, have a 4-hour layover in Minneapolis (yuck) and then a 2-hour flight directly into my hometown of Alpena. It exhausts me just thinking about everything, but it’s only one day and I’ll make it through. Plus, I get to see my family, attend my wedding shower and not think about school since I’m officially on spring break. It’s all good stuff and the pros outweigh the cons.
Meanwhile, here’s a good, carb-y side dish for you all. Jesse and I ate it with chicken breasts and sauteed kale for dinner, which was a great combo. It’d be awesome with some eggs and bacon or sausage too. For an extra dash of yum, drizzle with coconut butter…mmm!
- 1 medium butternut squash, peeled, seeded & cubed
- 1 Tbsp coconut oil, melted (I like this brand)
- 2 medium bananas, thinly sliced (use just-ripened bananas that are yellow, but have no or few brown spots)
- Cinnamon to taste
- Dash of cayenne
- Dash of sea salt
- 3 Tbsp unsweetened pineapple or orange juice
- Preheat oven to 375.
- Place squash cubes on a baking sheet and toss with the coconut oil, cinnamon, cayenne and sea salt. Add the bananas and pour pineapple or orange juice over everything. Toss again, gently, so as to not mash up the bananas. Sprinkle with more cinnamon, if desired.
- Bake for 30-40 minutes or until squash is tender.