Fall Saute Stuffed Acorn Squash- Vegan, Vegetarian, Paleo, Dairy and Sugar Free

From my last post with WIAW, you saw my delicious acorn squash... I had leftovers of the recipe I am about to post.

My goodness,  I LOVE acorn squash. You can do so much with it! Saute it, make it sweet or savory... my person favorite it just to bake it in the oven. However, maybe that is because I have yet to TRY it any other way... I need to be more adventurous next time I prepare one.

Whats even better, is that fall is right around the corner, so these babies are in season! I have been seeing them at the farmers market when I go each weekend. Local+In season+Tasty+Healthy= Awesome.

Anyways, when I was at the farmers market last, one of the nice ladies mentioned I should try grating some of the squash I bought and sauteing it. You know, kind of like "noodles" I will use it in a "pasta" recipe for sure, but for this meal, I just decided to combine the two ideas (shredded squash with well, more baked squash...) and YUM! The textures are nice and the flavors float well together.

Anyways... on to the food!

Saute Stuffed Acorn Squash
Serves 2 

1 medium acorn squash
1 medium carrot
2 medium zucchinis
1 cup shredded or thinly sliced cabbage
1/4 cup diced onion
1/4 cup unsalted stock
2 TBSP coconut oil
1/2 TBSP garlic powder
pinch of sea salt
pinch of black pepper
3-4 TBSP unsalted tomato paste


1) Bake your acorn squash, wrapped in foil, in a 450 degree oven for 30-40 minutes, or until its soft and some juices have escaped.

2) Grate them veggies up (not the onion)! This is really fun to do, actually. Its crazy how much mass three little veggies create. It's awesome to watch the pile grow! I placed my shavings into a bowl as I proceeded.

3) Heat the coconut oil over medium high heat in a pan. Saute your onions until tender, then toss in grated veggies.
Saute for about 5-7 minutes.

4) Toss in your spices and tomato paste, and add the stock. Stir until combined, and the paste thins out slightly. Cover, and turn down heat.

5) Cut open your acorn squash, remove the seeds (if wanted), and stuff with your veggies. Enjoy!

This recipe was not only super fun, but REALLY crazy easy.

You can even get the kiddos to help with this one. It's an easy way to get them to eat their vegetables when they are helping cook, plus it always helps when the food looks pretty! :)

What are some ways you use acorn squash?
How do you get your kids involved in the kitchen, and how do you get them to eat healthy?

By the way... I think I may start leaving off the names of the recipes of the pictures of them. What do you think?

Natalie

Chickpea & Spinach Date Stuffed Acorn Squash !! (Vegan and Vegetarian)

Another awesome recipe is here to help keep you on track during the No Excuse November Challenge!! 
(Which, yes, does extend into December. Haha!:) )

Not too long ago, I posted another recipe including stuffed acorn squash.

In that same post,I also promised to be more creative with the cooking method of said squash. Well, folks, that time WILL come... however, today is not that time. Baking it is just too easy and good to pass up.

I love that they are in season right now! Usually we do not buy them because they'e nearly always $2/lb at the grocery store. But, now that we have been seeing them at our local farmers market (plus the fact that Albertsons just had a sale for $0.75/lb! Haha.), we stocked up on a few at home.

I was inspired for the stuffing part of this recipe from The Gracious Pantry's Clean Eating Spinach and Chickpeas.  If you aren't familiar with Tiffany, seriously go check her out NOW. I have been following her site for a few years now. Really, she was the first food blog I started checking on a daily bases. She was a huge inspiration for me to start cooking for myself... seriously, I would get in trouble at the school computer lab for being on her site and not finishing my power point!

Anyways, here is a super simple recipe that is very filling, and really tasty. It is also vegetarian and vegan friendly, but can easily be made for a more carnivorous eater by adding some ground turkey or beef that has been browned.

I know the seasonings of cumin and cinnamon may seem very odd together, but once you try it, you won't be thinking so! They compliment each other really well, and are what makes this dish so unique.

Chickpea & Spinach Date Stuffed Acorn Squash
Serves 2

1 acorn squash, halved
1 15 oz can chickpeas
4-5 dates, chopped
1 TBSP cumin
1 TBSP cinnamon
dash of sea salt, optional
handful of baby spinach
handful of kale
handful of collard greens
1/2 cup unsalted vegetable stock

1) Bake your squash at 450 degrees for around 40 minutes, or until soft.

2) Rinse and drain your chickpeas. In a pan, add your stock over medium high heat.

3) Chop your dates, and add them, the greens, and the spices to the pan. Toss around a bit so the spices coat the greens, and cover the lid.

4) After a few minutes, add your chickpeas and cover until the greens are wilted. Reduce the heat.

5) Stuff each acorn squash half with the mixture, and enjoy!

You could also use raisins in place of the dates, as on the Gracious Pantry, but I thought the dates give a slightly different flavor.

What are your favorite ways to use acorn squash?
What are some sites that got you inspired to start cooking?

Natalie

Acorn Squash Brownies

This post is part of Tasty Tuesday Linkup on Lean Lena!

Recently, I was sent some products from NuNaturals Stevia to test out. These brownies were the first thing that I made with the samples!

I have made brownies before without Stevia. I usually do not use the stuff, as I will discuss in a later post. But I feel that in moderation it is fine. Plus, it was fun to test out in a recipe!

 

So you might be wondering how the acorn squash plays in with these brownies.

 

It is no secret that I love the stuff, but sometimes I will bake them and they just don't taste right.

 

It is a bummer because I spend that entire hour of the squash in the oven with my mind and tastebuds dreaming about that sweet, delicious flesh of the wonderful winter squash.

 

Too bad this squash didn't taste sweet! They were more bland than anything. So instead of wasting the squash, I figured it would make a nice base for some other recipe, just as bananas or pumpkins do.

 

 

Acorn Squash Brownies

Yields one small pan

 

1/2 medium acorn squash flesh, seeds removed

1/3 cup dark unsweetened cocoa powder

2 TBSP coconut flour

1 TBSP oat flour (I used NuNaturals brand)

1 TBSP ground flaxseed

1/3 cup honey

1/3 cup walnuts (or nuts of choice)

1-2 pieces dark chocolate, crumbled in the mix

1 egg

dash of almond milk

1 dropper full of Vanilla Stevia

TBSP cinnamon

dash of sea salt

 

Preheat the oven to 350.

 

Warning... the brownie mix looks like a giant turd pile!!

Mix all the ingredients in a mixing bowl until smooth, then transfer over to a small brownie pan.

 

Bake in the oven for 20 minutes, or until the top has darkened and is firm (but not hard).

 

Drizzle with more honey if desired!!

 

 

Have you used Stevia?

What is your favorite brownie recipe?

 

Natalie  

My Life Lately #3 FOOD ROUNDUP!

Hey there Clean Eaters!

I had the awesome opportunity to go see a play last night, so this post didn't get to go up until today. The high school play I went to see was called "The Plucker". It was FANTASTIC, and everyone in the production did a wonderful job. I knew many people from church and grade school so it was great to see them strut there stuff!

Here is a new addition of My Life Lately. WIAW has not been posted for this week, so this makes up for it... and then some! Look out, tons of photos ahead.

Breakfasts:

 1/2 an apple with some peanut butter, and 1/3 cup of pumpkin oatmeal! 

 Baby carrots and bananas with peanut butter, and some almond milk. 

 Chocolate Pumpkin Hemp Heart Oatmeal! 

 Leftover turkey patties, with a hard boiled egg and homemade salsa. 

Oh so fancy! A recent trip to Costco supplied me with ALMOND BUTTER (a HUGE tub of it) and a giant tub of Tribe Hummus (I think I like them as much as Sabra). I had the butter with some apple and the hummus with carrots. 
If you fallow my Instagram, you'd have seen the giant thing of hummus! 

Lunches:

 The above pictures are from a sleep over with my best friend Taylor, a health nut who has been on my blog before! We grilled out chicken and asparagus. We drizzled jalapeno infused olive oil (pictured above) on the asparagus before we grilled it. It wasn't very spicy but was really flavorful! We boiled a huge sweet potato and each had half. 

 Some more grilled chicken, made at my house. It was a curry rub that I seasoned it with... it smelled like barbecue sauce for some reason once grilled. 

Some leftover veggies, with hummus, hot sauce, and mustard. I'm on a massive mustard kick... actually, I'm on a spicy kick too. So I guess my weird taste buds find pleasure in combining these foods to make a gross looking picture? 

Dinners:

 Sweet Italian Crockpot Chicken with leftover acorn squash and sauteed zucchini. 

 I've fallen victim to Kabocha squash. Lord, help me. 

 Kabocha squash, chicken and sauteed veggies, and mustard! 

 Three Bean Chili (recipe to come! The picture was on my Instagram.) With Kabocha squash!!!!!

 I discovered that my Lentil Quinoa is x100000 better in the crockpot. Yes. 

Acorn squash (can you tell I am loving the winter squash?), Browned turkey meat, sauteed veggies, and yes... haha, mustard. 

Snacks:

 More tea! Yum.

An apple and peanut butter. It is sprinkled with cinnamon and Hersheys Special Dark Cocoa Powder. 

Desserts:

Both are a bit of healthy brownie I made for my birthday (a recipe to come), with frozen banana. One has peanut butter and the other almond butter! 

What have you been eating?


I want to start doing posts of Food Round Ups from my readers! Send in your pictures to:
natiann123@yahoo.com 
Natalie

WIAW #14- More Food and BREAKFAST RUTS

As you know from my past experiences, it can get tricky to capture every meal Tuesday to make this Wednesday post. So I decided to try something different this week... I've compiled a few pictured from meals throughout my week (not just yesterday) to share with you all!

I like this format a bit better, so let me know what you guys think of it. It is similar to The Lean Green Bean's "Weekly Eats" post.

Breakfasts:

Above: Peanut butter with an apple and a hard boiled egg
Below: Peanut butter and 1/2 an apple, with a TBSP of homemade hummus and carrots. Also a slice of Pumpkin Walnut Oatmeal Bread with the butta'. 

I have a confession. I am IN A BREAKFAST RUT.
Don't get me wrong, I love my peanut butter and everything... I just think things are getting boring. The same basic things over and over again... any suggestions on recipes?

Lunch:

Vegetarian Chipotle bowl with brown rice, black beans, TONS of fajita veggies. corn, pico, and lettuce. I tossed some Tabasco sauce on there too. Talk about sodium overload. But I only go here every other week or so... so it is alright! 

I am bad at lunches. Really, when it comes to taking pictures, I FAIL at this meal.

Here's a picture of a lunch from the weekend, CHIPOTLE! One of the few restaurants I like going to. I cook 99% of my meals at home... Chipotle is the occasional treat, as they are a restaurant that I trust and appreciate. I really love their recent pledge to go GMO free, plus they cook everything FRESH right there. Ingredients are also bought locally when possible, and meat and dairy is hormone free!

Other lunches included dinner leftovers, some pictured below.

Dinner:

Top: Baked Acorn Squash stuffed with sauteed brussle sprouts, plus a bell pepper stuffed with turkey meat. 

Middle: ALL HAIL LEFTOVERS! This was so easy and so good. I tossed an acorn squash in the oven (can you tell I like me some winter squash?), stuffed it with leftover beans. The beans were a mix of pinto and great northern, with some summer squash and other veggies sauteed in there. Similar to my lentil recipe. 

Bottom: A new chicken recipe... done in the crockpot! So tasty, simple, and the tomato paste used makes it SWEET. Recipe to come soon! 

How do you guys like this new way of WIAW?

What have you been eating?

Natalie

What I Ate Wednesday #10

Wowzas! 10 already?

Tuesdays eats are pictured below. Not the prettiest of pictures, I know!

Breakfast:

A redo of last week, except a cup of homemade chicken broth. We crock potted a chicken the night before and had some leftover yum! So I heated it up alongside my breakfast.

Lunch:

Some leftovers from this beauty! I absolutely ADORE acorn squash. Recipe is to come soon. ;)

Dinner:

Sauteed vegetables with spaghetti squash and a pan roasted chicken breast. There was more squash and veggies where that came from, I just made it look decent for a picture!

By the way... If you have not noticed yet, my Facebook name has been changed from "Holistic Meal Planning" to "Mean, Green, Clean Eating Teen". I was advised that this way more realistic and would be far less confusing for readers.

However, I am still offering meal planning (DISCLAIMER: I am not *yet* certified), so contact me if you are interested in helping me gain knowledge and experience!

What have you been eating lately?

Natalie

Five Things Friday

I thought I might try something a little new here on Clean Eating Teen.

I love reading the Five Things Fridays on "Fitting it All In" and wanted to give it a shot! I think it is a fun and unique way to give a little versatility to my blog, and to give you guys some insight on my life and thinking.

I won't be doing the exact same format as Clare, but instead just post five things that I find worth sharing! :)

Five New Things I am Trying


LOL NOT MY CAR. 

Driving 

I get my license in June, and right now have a learners permit. Watch out Texas... this girl will soon be road-bound!

Macro Counting 

I talked about this in a recent post. So far things have been going alright, with a few bumps... for instance, I miscalculated something yesterday and my numbers were a bit off.

Today marks the beginning of my THIRD week counting macros. Lets hope I master the skill soon.


Foam Rolling 

No need to explain here! I started a month or so ago to help loosen my muscles, aid in recovery, and overall let me have a farther range of motion to squat and such. So far I am really liking it!

Not Weighing Myself

Okay, so maybe this has not taken full effect yet...

It's a work in progress.

I really am trying to focus more on how I am FEELING versus how much I weigh. It plays with my head too much. I don't know if I have gained muscle (which is ideal) or not, and I can easily get upset. I want to give up the scale for good!

Traveling

I am SUPER excited to be visiting my best friend Abby from Yes to Yummy in June. I will be traveling for the first time ever and couldn't be more thrilled. I am counting down the days until I get to see Abby and have the best time of my life cooking, learning, and having fun with her!!

Five of my Favorite Foods


Nut butters.
Like, is this even a question? I think I have made it very clear of my nut butter obsession...

Indian food.
I have made own versions before, but they don't really stand against the stuff I get at the Indian or Middle Eastern restaurants. I don't know though, everything Indian over at Everyday Maven seems even better than going out...

Fruit.
Oh geez. I WISH I could just be fruititarian, but I don't think that would do my body any justice. My favorites are bananas, red apples, and most berries. But in all honesty I couldn't care less what kind of fruit it is, I'd eat it! 
Sweet potato/winter squash.

Again, many a recipe has been posted here on Clean Eating Teen with acorn squash!! Oh jeez. I TOTALLY fell in love with Kabocha squash... I took that fad and ran with it.


Super unhealthy, artificially sweetened frosting from the Target bakery. 
Okay... so I have a secret. Well, I guess not a secret anymore.
But I use to have an addiction. To thick, neon colored, artificially flavored frosting. I remember when I was young, and I would walk into Target and ask for some free frosting that they had leftover from making cakes or whatever.
Of course, I don't eat this NOW! I can totally make my own frosting, which tastes just as great. But the fake stuff will always have a special place in my heart.

Five Songs I've Been Loving

Living Room- Tegan and Sara

If you don't know Tegan and Sara, climb out from under your rock and FIND THEM. The most naturally talented duo I have ever seen... than you Taylor for loving them, and making me love them!

ANYTHING John Meyer 

I guess I am late on joining this bandwagon but uh, I get it now!

Talk Dirty- Jason Derulo  

I usually hate anything "pop" music related. But for some reason, this song is my jam. Great for leg day!

Dark Horse- 10 Second Song Version 

I just found this video via my personal Facebook page and ITS AMAZING!

Cruise- Florida Georgia Line 

This song is older than I thought? It came out in 2012 apparently. But in any case, I love the band and think they have a great sound. I am a fan of country in general and this is a nice modern twist on it.


How are you enjoying this Friday?

Natalie

Food Roundup!

Check out my last Food Roundup here!


Breakfast:


Was inspired by this faux oatmeal by Heather at Soulful Spoon!  It is made with toasted coconut in place of oats, and then mixed with pumpkin.


Paleo flatbread with veggies and avocado.



Found a new obsession! Roasted carrots!


Some wild caught salmon from my moms boss, when he went on an Alaska fishing trip.

Lunch:

Roasted butternut squash and veggies!


Another obsession. Roasted sweet potato! These cook so much quicker than baked. Add some cinnamon... YES!


More Paleo bread, with egg and veggies and a side of almond milk.


A lunch at one of the few places I like to eat at, Jasons Deli. I usually get a plain baked potato and load it up with goodies. It looks gross but tasted great... trust me.


Using sprouted lentils and quinoa to make a variantion of my lentil quinoa squash stew. 

Dinner:

A glob of mustard, veggies, and chicken. I need to learn to take prettier pictures...




Grilled Ahi Tuna


Turkey stew with avocado and uh. Mustard.


Grilled turkey leg.


YES! More roasted sweet potato, with tuna and veggies. And homemade mayo!

Snack/Dessert:
I fear I have been eating more of these lately. At least they're healthy! 


I tried out a gluten free dessert from Pure Market Express. It was not bad. The ingredients list is also pretty good, except the agave nectar could be taken out and replaced with honey.


Frozen banana with honey and melted 100% chocolate

Frozen banana with some Acorn Squash brownie!


LOOK AT THESE AVOCADOS!! They are the size of my head. My grandpa from Florda shipped them to me. Florida doesn't mess around with produce!!

What have you been eating lately?

Natalie