For the last few days, I’ve been in Harrisburg visiting the man-friend. We have been on the go non-stop! Cut down a Christmas tree, got decorations, and made a ton of food. In the middle of it all, I’ve managed to squeeze in some handstand practice using the tips I learned at the Inversion workshop on Friday. Yesterday I was able to stay up off of the wall for a few seconds! Feels good to make progress.
I don’t have much time, but I wanted to share yesterday’s recipe: Butternut Squash chili! It turned out really well, although it could have definitely been spicier. Also, next time I will add Cous Cous, as that helps to thicken it up and give veggie chili that meaty texture you get from ground beef. I found the recipe on Pinterest, but you can find the actual website here.
Of course where there is chili, there has to be corn bread, right? Who better to get a recipe from than one Ms. Paula Deen. Check it out! Usually I veganize recipes like this, but since the man-friend already had buttermilk on hand, I decided to use it. However, an easy way to make vegan buttermilk is simply adding 1 tablespoon of apple cider vinegar per one cup of soy milk and let stand for 10 minutes–easy!
Time to try my hand at eggplant parm for the first time. I hope you all had a great weekend!