Autumn is in full swing and pumpkin everything is the flavor of the month. I saw the other day Trader Joe’s offered pumpkin doggy treats.
Settle down there TJ!
Pumpkin is delicious no doubt, but it’s time to give other squash the spot light.
Introducing the new “black” of fall foods… acorn squash!
This little acorn shaped nugget is loaded with immune boosting qualities which is great for this time of the year.
Additionally, it is a great source of dietary fiber which helps regulating blood sugar levels in diabetics.
I’ll be honest, I’m a pumpkin feign myself and absolutely enjoy adding a little to my smoothie here and there. BUT in the last visit to the supermarket, I made it a point to try something new.
Call me crazy but I like switching things up.
Low and behold, acorn squash was calling my name! That being said, it did sit on my counter for a while until I figured out what I was going to do with it. Luckily, they do keep for a while.
I finally got the urge to crack that nut (actually a fruit) open.
Can you think of a better way to start the morning than with acorn squash pancakes?!
FYI: I find the best way to cook acorn squash is to roast it. Although you can cut it up into pieces and boil it, roasting really brings out the flavor.
Well, these cakes were a hit (even with my extra picky wife)! I highly suggest dumping that Bisquick stuff and getting on board with these flapjacks.
Preheat oven to 400
Cut the acorn squash in half, scoop out seeds, and place the squash on a baking sheet skin side down.
Bake for 30 minutes or until inside is nice and soft and can be scraped out. (PS- while baking, I was somehow roped into doing the laundry)
In a large mixing bowl, add the following ingredients:
*the inside of acorn squash (no skin)
*2-3 eggs (don’t skip on those beautiful yolks)
*1/2 tsp. cinnamon
*1 tsp. pumpkin pie spice
*1 tsp. vanilla extract
*2 tbs. maple syrup
*2 tbs. flour (I prefer a gluten free coconut flour or almond meal)
*pinch of sea salt
Blend all ingredients well with a mixer or a whisk. If mixture is still too runny, add more flour. The batter should have a nice consistency to it before pouring into the skillet.
Heat up skillet on medium. Grease with favorite oil or butter.
Cook each cake until golden brown on each side.
Serve with syrup and fresh berries.
Side note: If breakfast is not your thing try this as a side dish without the sweeteners. Try adding some ground meat on top instead.
Get ‘em while they’re hot!!
Sundays in the fall are for football. There’s nothing like watching your favorite team with some friends, and of course plenty of food. But greasy, fatty, fast food will leave you more hungover than the cheap beer your friends brought over. We’re looking to keep it clean and hearty.
But I’m not talking collard green wraps or hummus dips. Save those for during the week. No, this is football season so you need to bring out those bold hearty dishes. You can’t be throwing down a bowl of kale chips during kick off. Your friends will boo you! Instead, nothing screams football like a bowl of chili.
Impress your friends with this perfect recipe that will satisfy any game day hunger. Not to worry, this isn’t any typical TGIF chill but kicked up with a healthy twist of detoxifying spices and herbs. If you want a vegetarian version simply sub out the meat with another two cans of beans or some quinoa. Get some!
Health Tip: If you are using beef always go organic, grass-fed to ensure quality fats and nutrients. Most supermarkets now offer grass-fed for a few $$’s more. What the cow eats directly effects the quality of meat. FYI: Cows aren’t meant to be chomping up bowls of corn and grains.
1/3 cup extra-virgin olive oil
1 large onion, cut into 1/2-inch dice (about 1 1/2 cups)
2 large cloves garlic, minced (about 1 tablespoon)
1 medium jalapeño pepper, seeded and minced (about 1 tablespoon)
2 pounds ground grass-fed beef, organic best
1 teaspoon sea salt
1 (28-ounce) can low-sodium whole tomatoes
1/2 cup water
3 tablespoons of chili powder
4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 tablespoons minced oregano
1 (15-ounce) can red beans, drained and rinsed
Chopped cilantro (optional)
Chopped red or green onion (optional)
Avocado, diced (optional)
Heat the extra-virgin olive oil in a large, heavy-bottomed pan over medium heat.
Add the onions and cook, stirring, for about 3 to 5 minutes, until translucent. Add the garlic and jalapeño and cook 1 minute longer.
Stir in the ground turkey and the salt and cook the turkey for about 5 minutes, breaking up the pieces with a wooden spoon, until it loses its pink color.
Crush the tomatoes with your hands and add them to the pan with their juice.
Add the water and the chili powder, cumin, coriander, black pepper, and paprika. Cook for 30 minutes at a gentle simmer, stirring occasionally.
Add the oregano and red beans and simmer for about 20 to 30 minutes, until the beans are heated through. Thin out the chili as desired with additional water if necessary.
Garnish as desired, just before serving, with one of the optional toppings, such as fresh cilantro, red or green onions, or avocado.