Day Two

Veggie Day!  Today you get to start things off with a baked potato!  You can also have up to a tablespoon of fat.  I had a teaspoon of butter on the potato.  I also added garlicky spinach and a scoop of my sauteed veggie mix, as well as some fresh chives.  It was divine.  This day was much easier for me. 

Breakfast

Fancy vinegar makes everything awesome

Spaghetti squash stir fry

I also made a big pot of Wonder Soup.  I had extra homemade vegetable broth, so I threw together some butternut squash soup as well.  I wasn't sure how good this would taste without any butter or cream.  It looked sort of like baby food.  But man, with the magic broth and some extra leeks it was sooo good!

The broth is everything

Here are some recipes:

Butternut Squash Soup

2 butternut squash, peeled and cubed
1 large leek, washed and sliced thinly
Homemade vegetable broth-about 5 cups

Lightly spray your pot with cooking spray.  Saute the leek until tender.  Add squash and broth.  Simmer until tender.  Puree in batches in a blender or food processor.  Sprinkle with nutmeg if you like it sweet, or pepper and fresh chives if you like it savory.

Spaghetti Squash Stir Fry (serves 1)

2 cups cooked spaghetti squash
2 cups frozen stir fry veggies
1 cup sliced sweet peppers
1" piece peeled ginger
1 garlic clove
2 tsp sesame oil, divided
2 tsp soy sauce

To cook the squash, microwave the whole squash for 2 minutes.  Cut in half lengthwise and scoop out the seeds.  Turn upside down over a plate with 1/8 cup water in the bottom.  Microwave for 8 minutes or until tender. Heat 1 tsp  of the oil in a wok or skillet.  Saute the frozen veggies for 2 minutes, then add the fresh veggies, ginger, and garlic.  Remove from heat. Toss with cooked squash, soy sauce, and remaining sesame oil.