Archive | November, 2016

Friday Lunch

Just checking in over here! We are in full on nesting mode at our house, I spent most of last week preparing meals and getting my house in order.


and I cannot wait to share this easy, delicious (good for you) lunch recipe


Last week I made LOTS of bolognese sauce for veggie noodles and veggie lasagna or good ol’ spaghetti as well as roasted butternut squash soup, lots of homemade chicken stock, chicken vegetable soup and my mother in law’s meatloaf. Anybody have some suggestions for freezer must haves for us first time parents? Please leave a comment below and let me know! 



I also made some oatmeal cookies and cinnamon rolls but those never made it to the freezer 😉


I scooted home on Monday to spend a couple days with mom and dad before baby Bowen gets here. Of course we went to Walker’s, did some Christmas shopping and lots of catching up and sunset watching–it was a sweet, sweet time. 



34 weeks Bump Update: 6 weeks to go! Feeling really good over here, sleeping has gotten better and I’m still exercising- Mom rode her bike with me while I ran four Tuesday, Wednesday was a 3 mile walk/run and this am I did a 40 min bootcamp. Come on baby Bowen! 


Now that we’re caught up..on to the recipe! I had some free time this am and figured Bowen was tired of turkey salad/sandwich lunch rotation so thought I would get creative in the kitchen.


I was also starving from having  a cookie and apple for dinner last night (no judging 😉 )  and wanted something a little more filling than spinach salad. THIS IS MY NEW FAVORITE RECIPE–Warm spinach quinoa salad with roasted butternut squash AND BACON. 



Nothing better than having Bowen home for lunch everyday ⇑

This is So GOOD! I think that probably has something to do with the crumbling bacon and the coconut sugar mustard vinagrette. I also loved having this roasted butternut squash/ quinoa salad tasted oh so fall. 


This recipe basically has three parts, cook quinoa, roast squash and bacon and make vinaigrette. I would definitely double recipe and save in fridge for leftovers.


Warm Spinach Quinoa Salad with Roasted Butternut Squash
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  1. 1/2 butternut squash (1 1/2 cups), cubed into bite size pieces
  2. 1/2 onion, finely diced
  3. 2 pieced bacon, chopped into bite size pieces
  4. 1/2 cup quinoa
  5. 1/4 cup white wine (optional)
  6. 1 cup water
  7. 2 large handfuls of spinach (torn or roughly chopped)
  8. For the Vinaigrette
  9. 2 tsp coconut sugar (or brown sugar)
  10. 1 T balsamic
  11. 1 T grain mustard or dijon mustard
  12. 3 T olive oil
  13. green onions, chopped for garnish
  1. Combine quinoa and wine in sauce pot and reduce until wine has evaporated (2-3 minutes). Add in 1 cup of water and cover. Reduce heat to low and simmer for 15 minutes then set aside. Meanwhile, toss squash and onion with a little olive oil and kosher salt and cracked pepper and place on baking sheet. Roast butternut squash, onion and chopped bacon in a 400 degree oven for 15 minutes or until squash is tender and bacon is crisp. Whisk together ingredients for vinaigrette. Toss roasted veggies, bacon, quinoa, add in the spinach and vinaigrette together and enjoy immediately!
Mississippi Made