The One With All The Miso


In another episode of What I Ate Wednesday we explore the in’s and out’s of my typical Macrobiotic day. In the mornings I have been alternating between smoothies and this amazing whole grain wrap. The wrap has a garlic spread, smashed avocado, lox, spinach, and an egg.

One of the keys to a Macrobiotic diet is embracing miso. It is so good for your overall health and actually incredibly versatile. I started with the soup in a jar last week with red miso and this week experimented with miso/ginger broth from Trader Joes. The broth makes an excellent base for veggies and tofu. Depending on how much you add it can either be an excellent snack or a nice filling meal. I’ve gone a bit seaweed crazy, a phrase I never thought I would hear myself say, but the first day I put way to much in. There is such a thing as too much seaweed. This recipe fully embraces the “whatever floats your boat” lifestyle. I added some shaved carrots, edamame, mushrooms, a small handful of arame seaweed, and sriracha tofu (pre-made from TJ’s). I just heated it all together over medium high heat for about ten minutes.

While I try to incorporate more grains into my diet I am also fully embracing this beautiful Fall weather we have been having. I am having a field day with squash and this is absolutely the year of the Delicata! This recipe is one of my new Fall favorites. It hits every one of your tastebuds with all encompassing goodness. Feta cheese is not part of the Macrobiotic diet but would be PHENOMENAL in this.

Delicata Squash with Brown Rice Salad

So healthy and warming. This recipe will become an instant fan favorite

  • Prep Time: 5m
  • Cook Time: 25m
  • Total Time: 30m


  • 1 Delicata Squash
  • 2 cups brown rice cooked according to package (frozen in bags is fine too)
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 1/2 cup spinach
  • 1 handful chopped sage
  • 1/3 (optional) crumbled feta cheese


  1. Preheat oven to 450 degrees
  2. Cut squash length wise and discard the seeds inside. Cut into half inch pieces and spread out on sprayed baking sheet. drizzle with olive oil and a bit of salt and pepper.
  3. Bake squash for 20-30 minutes
  4. While squash is baking cook rice according to package.
  5. After rice is cooked, while still warm mix in all of the other ingredients
  6. When squash is done split the rice and the squash among two plates and enjoy!

Are you as squash obsessed as I am? If so, what are some of your favorite Fall squash recipes?



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