Food Roundup!

What has this Clean Eater been eating lately? Check out some of my latest meals below!

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Breakfast:

Paleo Rosemary Flatbread with eggs,hot sauce, tomatoes, probably some mustard in there too.


Lettuce wraps with avocado, egg, sprouted quinoa

Apple with homemade Almond Walnut Butter! And almond milk.

Eggs with mustard, chopped celery, onion, topped with the nooch! Kinda like an egg salad.
Lunch:

Sauteed veggies.

Uh... more sauteed veggies! some Tomato paste added at the end, and some browned turkey meat too.
Dinner:

Crockpot lentil quinoa stew, made with SPROUTED lentils and quinoa.

Grilled chicken with sauteed veggies and a small acorn squash. 

A baked sweet potato, with leftover turkey meat and veggies.

Turkey Crockpot Stew with mustard and nooch!

Sprouted black eyed peas!

Yum... Lentil and Sweet Potato Shepards Pie!
Snack:

A former greek yogurt addict, I have discovered I am intolorant to dairy. I have cut it out completely for nearly a year, but have started incooperating greek yogurt no more than 1x a week.

The way I figure it... it is better to eat the REAL thing (I am not feeling any bad side effects yet) than to eat the fake stuff with lots of added ingredients.

Dessert:

A frozen banana with some tahini, dipped in 100% cocoa melted chocolate!


What have you been eating lately? 

Natalie 

Roasted Butternut Squash with Rosemary Chicken, Eggplant and Zucchini

This is a recipe I made recently, using both store bought vegetables and vegetables from my local farmers market. I even used rosemary fresh from my garden! It is a perfect meal for any time of the year, and is not heavy or rough or your stomach.

Roasted Butternut Squash with Rosemary Chicken, Eggplant and Zucchini 

Yields 2-3 servings

2 chicken breasts (or about ½-1 lb chicken breast tenders)

1 medium butternut squash

1 large zucchini

¼ cup red onion, diced

½ cup sweet green pepper, diced

¾ cup eggplant, chunked

2 small tomatoes, diced

2 handfuls of mixed greens (I used kale and collard greens)

1 TSP + ½ TBSP garlic powder, divided

1 TSP+ ½ TBSP ground black pepper, divided

¼ cup + ½ cup unsalted vegetable or chicken stock, divided

3 twigs fresh rosemary 

½ cup sweet tomato hot sauce (optional)

1        TBSP coconut oil

1)      Slice the butternut squash in half. Sprinkle with divided TSP garlic powder and TSP black pepper. Bake in oven at 450 for about 25 minutes, or until soft.

2)      In the mean time, prepare your chicken. Toss it with the rest of the garlic and pepper, half the amount of fresh rosemary, and ¼ cup stock. Cover and let sit in fridge until needed.

3)      Melt coconut oil over medium high heat in a large pan. Sautee the onion and bell pepper until soft, about 3 minutes

.

4)      Add the diced eggplant and sauté another 4 minutes.

5)      Add the tomato and zucchini to the mix for about 4 minutes.

6)      Make room in the pan to add your chicken. Place the chicken in, along with any extra marinade.

7)      Add the rest of the stock, and place the rest of the rosemary directly on the chicken. Cover until the chicken is nearly cooked.

8)      Add the sweet salsa (optional) and greens. Cover and let wilt, about 5 minutes.

9)      Reduce heat, and serve by filling your butternut squash half with the mixture. Enjoy!

These butternut squashes were AWESOME coming from the farmers market! I thought that I did not like butternut squash, until I had these. Store bought always seem tasteless. I am so glad I got these (for a bargain price too;) )... they've turned me into a fan !

Do you taste the difference between farmers market produce and store produce?
What have you been cooking lately?

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