Keeping It Simple

As I am sure is the case for many of you, summer tends to find me in restaurants and friends' houses more than ever.  Many of our kids are away at camp so plans pop up as the day goes along and my kitchen has taken quite a respite from the usual breakfast, lunch and dinner preparation.
I was in Margate, New Jersey this weekend for a belated July 4th holiday weekend (which included a fabulous dinner I'll write about soon) and came home feeling tired.  I had over-eaten and over-drank and, due to back muscle strain, had under-exercised.  I don't enjoy feeling any of that!
When I opened my near empty refrigerator I found some yellow and green squash and some hummus.  I remembered that I had some rice cake thins in my office and came up with a really quick and simple vegan meal that would help me get back on track.
Before I hopped in the shower this morning, I sliced half of each squash into thin rounds.  I lay them out on an aluminum covered baking sheet and sprayed them with Pam, sprinkled them with some pink Himalayan salt and rosemary sprigs.  I popped them into the oven at 350 degrees until they started to brown, and then to 380 degrees for just a few more minutes.
When I got to my office, I took out four of Suzie's brand whole grain rice cake thins.  On each I spread a thin layer of hummus and then topped them with the baked squash.  The result was a flavorful, crunchy, super-healthy protein and veggie-filled semi-home made breakfast that really got my day off on the right foot.  And it couldn't have been much easier!
Enjoy your day, get creative with your veggies, and feel free to share!