We’ve been in Buenos Aires for over a month now, and I finally feel like I’m in a routine here. We get up at 8am, go to Magic Center Gym (I went to the spinning class again this morning, and the instructor Ariel was still late, still giving kisses, and still didn’t get on his bike once), come back and have coffee and banana peanut butter oatmeal, and I start studying and blog writing. It’s pretty sweet.
(BTW – thanks to my current case study participant I have discovered something delicious – adding one teaspoon of natural peanut butter to my oatmeal…SO good. The peanut butter melts into the warm oatmeal, and it tastes delicious with the banana. It’s also a great way to add some protein and B vitamins to your breakfast.)
One thing that’s been a bit of a challenge, and I think you get this any time you travel and live in a new city, is figuring out how to cook healthy meals using the ingredients that are readily available and cheap. Unlike most cities, in Buenos Aires it’s pretty cheap to go out for dinner. This is great when we want to eat out on a Friday night, but not so great during the week. In order to stay healthy and maintain my weight I like to buy fresh ingredients and cook my own meals.
There are a lot of produce stands in our neighborhood and I noticed that butternut squash is always available and only six pesos ($1.50 CAN) for one that is pre-peeled and pre-chopped. Perfect. Butternut squash is high in vitamin A, C and E, potassium, magnesium and fiber.
When my parents came to visit a couple weeks ago, we used the charcoal BBQ on our patio and had beef tenderloin, roasted red peppers and baked butternut squash. It was awesome. Squash is a great vegetable to have and you don’t need a BBQ for this recipe. Here’s my recipe for Roasted Butternut Squash – it’s healthy, easy, and yummy.
1 butternut squash cut into cubes (pre-chopped if possible*)
2 cloves of garlic minced
2 tbsp of extra virgin olive oil
salt & pepper to taste
Preheat oven to 400 degrees F
*If your squash is not pre-chopped I’ve discovered an easier way to do it yourself. Without peeling the squash first, cut the straight part into rounds (about 1 inch thick). Cut the bulb in half, and remove and discard the seeds. Cut the bulb into half-moon shapes (about 1 inch thick). Lay your pieces flat on the cutting board, and cut around the edges to slice off the peel. Your round discs should now look like hexagons. Cut all your pieces into cubes.
Place the cubes of squash into a large mixing bowl. Add the garlic, oil, salt and pepper and toss to combine.
Spread onto a cookie sheet, and bake for 40 minutes. Remove halfway through and give it a stir. (This is important otherwise they will burn on one side.)
The butternut squash caramelizes, and takes on a yummy sweet flavor. Enjoy!
If you have any questions, please email me at firstname.lastname@example.org