What I Ate Wednesday

Posted on December 7, 2011


Breakfast: (Pre-Run)

Cascadian Farms Hearty Morning Fiber and fresh Blueberries

Breakfast: (Pre-Yoga)

Organic Red Anjou Pear


Mediterranean Salad with Homemade Dressing (Keep reading for recipe).

This salad was so good!  Some of the goodies were organic red leaf lettuce, tomato, almond-stuffed green olives, garbanzo beans, toasted butternut squash seeds, matchstick carrots, green onion slices and sweet bell pepper.  I encircled it with organic mini toasts before drizzling it with the Moroccan-inspired dressing that I threw together last-minute.


Stuffed Moroccan Acorn Squash {leftovers!} [Find recipe HERE]

Moroccan-Inspired Quick Dressing:

  • 2 tablespoons Dijon mustard
  • 3/4 tablespoon extra-virgin olive oil
  • 1/4 teaspoon cumin
  • dash of salt

Quickly whisk all ingredients in small bowl.  Drizzle over salad.

What is your favorite Moroccan or Middle Eastern dish?

Have you ever cut an acorn squash?  Any tips?  They are super hard, which is scary when you are working with a big knife!

Check out the WIAW link party here…