With the exception of a few piddly things (like putting the outlet back in the wall), I have finished our guest bathroom in the new house. I’ve always loved yellow and grey bathrooms. Now I have one! I think it turned out great, if I say so myself.
My art work!
I’m so excited to finally have a room done. I’ve almost got the spare bedroom done as well! I’ll have those pics probably later this week.
Week one of my month as a vegetarian came to an end today! Here’s the week’s food wrap-up! (I reused pics on days I had the same thing) Links to recipe posts are attached to the days.
Friday: leftover veggies for lunch
Saturday: leftover enchilada for lunch
Finally, today! Sunday:
Coffee, mini blackberry Chobani and black grapes (repeat of yesterday).
Mac and cheese for lunch.
Butternut Squash and Spinach Stir-fry
*adapted from Taste of Home
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 tablespoons olive oil
- 1 bag frozen butternut squash
- 1 garlic clove, minced
- 1/4 teaspoon ground ginger
- 1 bag frozen spinach
- 1/2 cup thinly sliced onion
- 2 tablespoons sunflower kernels
- basmati rice
Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the spinach and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Spoon onto rice and sprinkle with sunflower kernels.