We just moved into our new apartment and I am falling in love with living here. You can’t beat waking up with sunlight streaming into the bedroom, doing yoga and watching the birds bounce around in the trees, and meeting our new neighbor who lives right outside our window. (no joke)
I went on a run in Prospect Park this morning, where I marveled at the trees and all their brilliant colors. Then I stopped at the farmers market for some ingredients for our first meal at home.
I made acorn squash, a kale + apple salad with toasted pecans, with quinoa piled somewhere. It was minimal prep, and super tasty and healthy. Here’s what it looked like:
And here is what I did:
Preheated oven to 450
Cut acorn squash in half, removed seeds, drizzled olive oil, salt, pepper, and red pepper (or you can make it sweet with brown sugar / maple syrup)
Baked it for an hour
GOT QUINOA READY
KALE + APPLE SALAD:
Tore kale off the stem
Massaged with dressing: combination of olive oil, lemon juice, sherry vinegar, salt & pepper to taste
Toasted chopped pecans
Cut Apple into bite size pieces
Mixed and Viola! Dinner is served.