Snack:

• la tortilla factory WW wrap with 1.5 tablespoons almond butter

After my snack we went to the Japanese grocery store, a small local market, and Trader Joe’s.  We got a whole lotta stuff – including (but not limited too): apples, butternut squash, shirataki noodles, chicken breast, bbq sauce, salad dressings, persimmons ($0.99/pound!!), a luscious cherry brownie, spaghetti squash, acorn squash, Z-bars, smart dogs, and dried shiitake mushrooms.  It was one of the most fun shopping trips I’ve had in a while.

For dinner I used the blogger secret ingredient – butternut squash!  The recipe is posted.  I took inspiration from The Fitnessista and her peanut noodles, and just ran with it.  Thanks, Gina!

Dinner:

• butternut squash “pad thai” – with almond butter!  I had another whole plate of this.  Those are shirataki noodles (Japanese), made from yam flour.  They have 0 calories and I adore them – I don’t usually like pasta or other noodles.
• Shishamo – a small fish, this is the Japanese name for it, I don’t know what the English name is.  I sauteed them in sesame oil.  These are actually “ko-mochi-shishamo”, which means they are full of eggs.  The eggs melt in your mouth and are delicious.
• some extra shredded carrot and bean sprouts that I mixed into the noodles

Dessert:

• sliced persimmon with unsweetened chocolate almond milk, honey, pumpkin pie spice, and some crushed bran flakes

I adore persimmons – I’m so glad they’re coming into season

Have a great night!

Edited to add:

• 1 carrot with some peanut/almond butter sauce

• apple!