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I was prowling the pinterest universe (per usual) when I discovered a recipe for Quinoa Stuffed Acorn Squash. I liked the idea, though I didn’t look too closely at the recipe, so I just decided to just wing it come dinner time. The general flavor profile I went for was a lot like the risotto recipe that I posted a little while ago. There’s just something I love about dried fruit and goat cheese!

Here’s what I used:

-I did a 50/50 split of rice and quinoa, cooked normally ( made about 2 cups because I always like having leftover grains).

-Handfull of dried cranberries

-1 acorn squash, cut in half

-fresh rosemary


-sea salt and black pepper

-olive oil or butter


-chopped celery

-red wine

-goat cheese, optional

I started by cutting the squash in half and baking it with a little olive oil at 400 degrees. It will take about an hour to cook. In that hour I caramelized an onion with some earth balance and red wine.


After I got the onion going I started the quinoa and rice. I cooked it normally but tossed some sprigs of rosemary in there to make it more fragrant. When the onions were nice and cooked I tossed a little celery in to cook just it a bit. When all of the separate elements were done I took the squash out of the oven and scooped some quinoa and rice into the squash and topped with the onion, cranberries and seasonings. I baked the squash with everything in it for about ten minutes. Remove from the oven and top with goat cheese! Image

(Honestly its a lot easier to eat if you just scoop the whole mess out onto your plate, like I did!)Image

This is a really good meal if you are trying to stay healthy but having a hard time getting full on salads and stuff, like me!



A refreshing and energizing meal!

What you’ll need:

-1 bunch kale

-1 large ripe avocado

-1 can of corn

-Red pepper, diced

-Sweet onion, diced

-Fresh garlic

-Olive oil

-Sea salt

To prepare wash kale thoroughly and mash the avocado into the kale. Use your hands to massage the smashed ‘cado into the kale, this feels a little yucky but it totally changes the consistency of the raw kale and makes it so much better! Fry up the corn, pepper and onion in some olive oil. Mix together and add a generous amount of sea salt. Another super simple recipe! I love having leftovers of this on hand in the fridge for a quick protein rich snack or light meal.

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