Embracing the "ish"

My favourite food word is "ish".

For those who know me, I am a passionate, fun loving person.  I am far from perfect, but am so okay with that.  I love what I do for a living, and I love the other parts of my life...my kids, my husband, my puppy, my family, my friends.  These are in no particular order. But as usual, I have gone off topic...

Beet Salad at Eleven22 in Golden, BC

In my dietetic practice, I see all walks of people...picky eaters, children with autism, eating disorders, families who need help with meal planning, weight loss clients...the list goes on.  Food is an interesting thing.  It is something that has no feelings, but yet it can be the culprit of so many feelings within ourselves.  We may feel good about eating a yummy beet salad, and guilty for having the  bacon mushroom cheese burger with onion rings.

The Bopper Burger at Legendz Diner,
Golden , BC

I enjoy all foods, and really believe that all foods can fit.  It is how we make these foods fit into our lives that counts.   Healthy eating is not about perfection...I tell this to my clients constantly, because as soon as you have the word "perfect" in your head, you are destined to feel as if you have failed.  Instead of striving for perfection in eating, go for the "ish"-factor.  It's not about measuring food and reading labels obsessively. It is about knowing what you are eating and becoming a really good and honest guesser as to how much is on our plate (most of the time).  I mean, who really cares if we have a cup of pasta or if it is a bit more?  And really, if we enjoy and savour a great meal at a diner (hence the burger and rings) once in a while,  does it really matter?  What matters is that we are okay with eating healthy-ish.  I eat healthy most of the time, but I have room for other foods too.

Embracing the "ish" can help us with not feeling guilty and make us remember that it's okay if we are not perfect with our food choices.  A wise man (and my uncle!) once said,  "It may not be perfect, but it can be excellent"...some good food for thought!

And for the record, there was no guilt with my diner-dinner...only an "ahhhh...." afterwards.

Savory Lasagne

A few months ago at a work function, there was a potluck lunch (how much do I love those!!!??) and someone had brought a squash lasagne.  It was so tasty and savory, filled with fresh thyme and sage, and I have not been able to get it off my mind.  Only one cure for that....had to make it!  Tonight was that night (and also I had some squash that I had to use up).

Savory Squash Lasagne

But because it was Monday, it was also "super-mom-night" (really, that is every night!) as I had less than an hour to clean up, get dinner going and take my daughter to piano lessons.   Armed with only the ingredients I felt were necessary (mozza, ricotta, squash, thyme, garlic and noodles) and my common sense (i.e., no recipe), I psyched myself up get it done.  But because I always bite off more than I can chew, I also decided to make a traditional lasagne as well (I did have some homemade spaghetti sauce in my freezer...so should be easy to throw that together, right??).  First step, defrost the spaghetti sauce.  Done.  With the noodles boiling, I then cut the squash into quarters, and decided that as time was a factor, I would nuke them too.   It took almost 15 - 20 minutes in the microwave, and just they were done, the microwave shut down.  Whatever. Carry on!   4:45...gotta leave by 5:15!  Noodles done and cheese grated.  Next, I scooped out the squash and mashed it up a little. I decided to saute it with a bit of grapeseed oil and fresh garlic and thyme.  4:55...tick tock, tick tock! Kitchen is a disaster, but gosh darnit I will have dinner ready before piano!   Ok..no time to fuss any more, time to layer it up.   A bit of squash on the bottom with some water mixed in, and then the layers...squash, ricotta, mozza, noodles....squash, ricotta, mozza, noodles.....and the finishing touch....a bit more mozza.  5:15...time to go, but not before slapping together the trad-lasagne...easy breezy, layer sauce, cheese, noodles....I could do this in my sleep!  Done...5:20....in the oven and out the door!

End result?  A delicious lasagne that was sweet and savory and extremely delicious!   And dinner was ready by the time we got home from piano!!  An awesome "Meatless Monday" meal (with a traditional lasagne on the side)...and dinner is all ready for tomorrow!  Leftover Tuesday!  Love it!


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Savory Lasagne

2 acorn squash
fresh garlic
fresh thyme
fresh sage (optional)
ricotta (maybe 1 cup?)
shredded mozza (1 - 2 cups)
9 cooked lasagne noodles

1. Boil noodles, and set aside
2.  Prepare squash.  Can quarter them and nuke them if you are in a rush, but if you have time, roasting them in the oven would probably be better.  Can roast with some savory herbs and a bit of olive oil and garlic.
3.  Scoop out squash once softened and mash but not puree.
4.  Saute squash with a bit of grapeseed oil and add in some fresh garlic and thyme (and sage if you have any)
5. Once done, begin layering, with the first layer being a bit of squash mixed with water to cover the bottom of the pan.  Layer noodles, then squash, ricotta and mozza.  Continue to layer, ending with noodles and shredded cheese.  Bake at 350 for about 50 minutes.