Sunday, October 28, 2018

10.26 Weekend

Checking in a day early with a weekend/birthday recap because I just never know when I’m going MIA these days!

I started my birthday with a Daily Harvest Coconut Chai smoothie with a squirt of pumpkin whipped cream, which I found at Whole Foods. (It’s really good!)

My birthday present arrived from Amazon mid-morning!! We decided up upgrade our Dyson cordless to the best of the best because it’s something we use, often multiple times a day. I’ve had a D6 Animal for almost 4 years and the amount of Gus hair and kitchen crumbs it has sucked up would probably fill up our family room! We got the newest model (the V10) because it has 3x the battery run time and a special attachment just for hardwood floors. So far we are loving it – it’s a beast and there’s really no need for a corded vacuum with this in da house. We’re relocating our older model for downstairs use. Cordless Dysons are total game changers, and I can’t recommend them enough. Totally worth the expensive price tag, especially given the cost per minute of use over time.


We had rainy weather for the rest of the day, so my dreams of taking Mazen on a fall-themed outing went out the window. While he was in school, I met Emily for lunch at Orzo where I got the butternut squash soup (again!) and the fall kale salad with butternut squash and lentils, which was excellent.

I met Mazen at the bus, and we spent the afternoon making a box fort with the vacuum box with Thomas, who came home from work a bit early, especially upon the report that I was having some contractions!

T made me my favorite cheese plate – St. Angel with crostini and fig spread. (Sorry that is not the most glamorous picture!)

And he grilled BBQ chicken in the pouring rain for dinner. Plus risotto and green beans.

Eileen got me a Princess Cake from Albemarle Baking Co. that was so fresh! The boys were cute singing to me in the dark. 2 + 6 candles!

While I was hoping to share a birthday with Baby B, that was not in his plans. Someone said maybe because he’s head down he confused his 6 and 9 and he’s coming out on 10/29!

On Saturday morning Thomas made us baked eggs with goat cheese, peppers, and spinach. Delish! I may have had a small piece of cake as an appetizer : )

We went for a walk (so glad the blue sky was back!)

And then heated up leftovers for lunch. A lettuce-less salad with sweet potato fries, chicken, green beans, pecans, and avocado.

Later in the afternoon we dressed up and headed downtown for trick or treating on the mall! I went as a mom :mrgreen:

We met up with our neighbors and the kids had a great time. There were tons of people downtown. M says he’s going as a green zombie for real Halloween but wanted to be Batman this time.

M got some yummy candy, and then we went with the neighbors to Vita Nova for dinner. (The grown-ups were not hungry yet.) Bettlejuice got lots of attention!

We went to the library to go through their haunted house (which was cute) and then headed home. I was totally beat from walking around for 2 hours. I can’t believe how hard these last two weeks have been on my body after staying fairly active for the first 38 weeks. I was totally exhausted.

Thomas and I had salads and grilled cheeses for dinner.

Mazen read me a Halloween book he brought home from his school library “teacher style.” It was cute!

T and I had some more birthday cake for dessert and watched Ozark. I have a love/hate with that show. Moments of it are so terrifying but overall it’s intriguing. We need a new show to binge watch for baby time – any recommendations??

I slept pretty well last night and have been doing the Miles Circuit and acupressure before bed. The past few nights I’ve had to drink OJ in the middle of the night for insomnia, but luckily all three nights it’s worked like a charm to put me back to sleep. I don’t know how I would make it through the nights pregnant without:

  1. A Snoogle
  2. A lacrosse ball (to release my aching hips)
  3. My kindle (to read in the lowest light possible)
  4. Juice

I baked pumpkin oatmeal for our breakfast with two kinds of chocolate chips on top!

Today is the day that my water broke with Mazen, so I’m thinking maybe that will happen again today. But we have at the longest to wait until Halloween to meet this little guy! 1 day shy of 41 weeks:

Let’s do this!

from Kath Eats Real Food

Where’s Weekend Link Love???

Clean Eating Maple Pumpkin Spice Delicata Squash Recipe

This clean eating maple pumpkin spice delicata squash makes a delicious autumn-inspired side dish!

I always tend to forget just how good delicata squash is. I’m not sure why. If I was smart, it would be the first squash I buy every season. They are smaller squashes, so the portions are perfect for me and Mini Chef and they are pretty versatile as far as the seasonings you can put on them and they turn out amazing each and every time.

Clean Eating Roasted Maple Pumpkin Spice Delicata Squash Recipe


  • A 1/2 cup of this squash is only 20 calories, has zero fat, only 5 carbs  and 1 gram of protein.
  • It gives you a healthy dose of vitamin A along with some vitamin C, calcium and iron.
  • You can bake or roast it.
  • The peel is thin enough to be edible, but I prefer to remove the skin.
  • The seeds are edible. Roast them like pumpkin seeds!
  • They make a delicious, blended soup as well!

Clean Eating Roasted Maple Pumpkin Spice Delicata Squash Recipe


  • It’s super easy to make.
  • You can prep the squash and have them in the oven in 10 minutes tops.
  • Depending on size, they take on average, about 30-40 minutes to bake.
  • These squashes are super easy to work with. Easy to cut, easy to peel, easy to prep.


Make it for dinner tonight! Enjoy!

Copyright Information For The Gracious Pantry


Clean Eating Maple Pumpkin Spice Delicate Squash

A delicious, Autumn-inspired squash recipe that makes a perfect side dish to almost any main course.

Course: Side Dish, Vegetables

Cuisine: American

Yield: 2 servings

Calories: 55 kcal

Author: The Gracious Pantry


  • 1 medium delicata squash (cut in half, seed removed)
  • 1/2 tsp. oil
  • 2 pinches salt
  • 1/4 tsp. pumpkin pie spice (no sugar added - see link above to make your own)
  • 2 tsp. maple syrup (+ more for serving if desired)


  1. Cut the squash in half and remove the seeds.

  2. Spray the insides lightly with an oil sprayer. Just enough to lightly coat the inside of the squash.

  3. Sprinkle each half with small pinches of salt.

  4. Sprinkle each side with the pumpkin pie spice. You can do slightly more or less then called for depending on the size of your squash. 

  5. Pour 1 tsp. of maple syrup in each side.

  6. Massage each side to mix up all the seasoning and syrup, being sure to also coat the cut edges.

  7. Place squashes on a parchment lined cookie sheet.

  8. Place the squash in your pre-heated oven and bake for about 30-40 minutes, or until the squash is easily pierced with a knife.

  9. Remove from oven and scoop the squash out of the peels. Note that if your skin is delicate enough, it is also edible. But I prefer to remove mine for better texture.

  10. Serve with a little extra maple syrup if desired.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts

Clean Eating Maple Pumpkin Spice Delicate Squash

Amount Per Serving (0.5 the recipe)

Calories 55 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 391mg 16%

Potassium 304mg 9%

Total Carbohydrates 11g 4%

Dietary Fiber 1g 4%

Sugars 4g

Vitamin A 23.8%

Vitamin C 13%

Calcium 3%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

from The Gracious Pantry