Not Figgy Pudding, But Close

My friend Emma fed me lunch the other day. She's an excellent cook. I'm lucky. This photo was taken mere seconds before I turned into a spaz and broke one of her bowls. Idiot.


I'm still eating the Eat to Live plan, modified slightly. I still like it, but what I like even more is when other people try it and like it. It feeds my inner bossy big sister. It's fun to get frantic texts from people when they are starting and it reinspires me.

This weekend I attended a potluck for people who are doing a plant based diet. People brought some of their discoveries, and then we all chowed down and talked about food. It was refreshing to be able to eat everything at a party and not have to pre-eat. It was also nice to share the common food interest and not feel like a freak. Even the meat eating spouses liked it, I think. I came away with some great recipes and good ideas. I hope we do it again.

My recipe was not revolutionary or even super healthy, but here it is:

Butternut Squash Pudding

2 cups thoroughly cooked butternut squash
2 cups unsweetened milk substitute (I like almond)
1 tsp vanilla
1 tsp pumpkin pie spice
1 small package sugar-free butterscotch pudding mix

Blend everything together. The goal is a smooth mixture, but mine usually has chunks because I'm too lazy to put it into the blender.

Chill for a couple of hours and top with toasted nuts and raisins. You could also top it with soy whipped cream in a can. I didn't like the soy cream but other people did.

If you are anything like me three months ago, you have no idea how to cook butternut squash. You can buy it cubed and then bake it, or you can cook the whole squash.

• Put the whole squash in the oven at 350 for 30 min. I get the biggest one I can find, so these directions would need to be modified for a small one.


• Remove squash and cut lengthwise. Place on a rimmed cookie sheet with water in it rind up. Bake 30 min 350.


• Remove squash and scoop out seeds and junk. Put back onto the sheet with rind down. Bake 30 more min.


• Remove, scoop it out, and eat for breakfast, lunch and dinner. Why are my palms so orange?

As far as the weight loss thing, I'm still working on it. I've been pretty hard core (except for a crab feast, thanks Jeni) because I entered a biggest loser contest in November with a few people and I was a shoo-in to win. I was killing the competition, but then one contestant started a crash diet and she is beating me now and I'm so mad. The last day is this Friday and I want the cash. There's still a chance I could take it. I'm thinking about sneaking sugar in her water supply. After that I'm going to work on maintenance for a while. Not quitting the plants though.

Also, check this out! Oprah and staff are going vegan! I guess I'm trendy. I did it before Oprah, though, so that excuses me from being a Winfrey disciple. I guess I'm going to have to break down and watch daytime tv tomorrow. Poor me.

Note to self: if you are serious about losing weight, you've got to say goodbye to the bread. Half a serving seems to be the limit. The good news is, cutting the bread is helping with sugar cravings.