The days are flying by faster than I can get a grasp on my to do list. I constantly feel behind but I keep telling myself that once I get this upcoming test out of the way I will be able to focus. Pretty sure the only person I’m fooling is myself… or maybe I truly will get to those nagging projects.
Something about fall feels like a good reason to reset and refocus. I’m sure it’s all the years of school, the new semester feel is just engrained. Or it’s the start of a new sport, hello football!! We are currently working to teach Charlie how to hold his arms up and cheer when the Patriots get a touchdown. He doesn’t quite have it down but he’s cute while trying.
Another of my Eat Real class recipes is a grain salad to kick off fall. It’s colorful and delicious, sturdy enough to make over the weekend and have for several days-worth of lunches. It’s perfectly balanced as is but if you are so inclined you could easily add some pulled pork or grilled chicken.
Butternut Squash and Kale Grain Salad, adapted from Eat Good 4 Life
- 2 pounds butternut squash, peeled and chopped
- 3 cups cooked barley
- 6 ounces fresh, stemmed kale
- 1/3 cup goat cheese crumbles, optional
- 5 oz pomegranate seeds
- 2 tablespoons olive oil
- 1/3 cup apple cider vinegar
- ¼ cup olive oil
1. Coat butternut squash in olive oil and season with salt and pepper. Roast in 400 degree oven for 15 minutes.
2. In a large bowl mix your dressing, seasoning with salt and pepper to taste. On top of the dressing, combine all ingredients mixing well.