Make it Mondays: Quinoa Stuffed Acorn Squash

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It feels like acorn squash has been displayed on-sale at the grocery store since October. As a result, I have made a lot of recipes that have starred this hearty vegetable throughout these last few months. Two in which I've featured On the blog: roasted sweet potato and acorn squash soup & acorn squash french fries...

 So when I bought yet another on-sale, acorn squash this week at the grocery store, I realized it was about time I switch things up with a new recipe. I decided to get fancy...why not feature the acorn squash as the "bowl" component for the meal? 

Savory Acorn Squash Bowl
Photo Courtesy of: Sweet Peas and Soybeans

The acorn squash bowls take maybe 5 extra minutes to make, yet make a typical meal of quinoa so much more savory and a whole fancier. 

This is a great dish to serve at a dinner party or simply as a delicious lunch for yourself. And the great thing about working with quinoa is that you can add anything to it. You can experiment with different flavors of quinoa, add turkey sausage, apple slices... the skies the limit. So without further ado, here is your "fancy", yet easy recipe for quinoa stuffed acorn squash.

Quinoa-Stuffed Acorn Squash, adapted from Fitness magazine

• 2  medium acorn squash
• 1/3 c. cooked quinoa
• 1 1/2 tsp. 
•  olive oil
• 1 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 c. chopped onion
• 3 garlic cloves, minced
• 2 1/2 tsp. minced fresh ginger
• 3/4 c. shredded cheddar cheese
• 1 tbsp. chopped walnuts (toasted)

 Preheat the oven to 375 degrees. Cut squash in half horizontally and remove the seeds with an ice cream scoop. Place squash  on a baking sheet & drizzle with olive oil & sea salt. Bake for 25 minutes, or until a sharp knife easily pierces squash.

Photo Courtesy of: Olive This

 Meanwhile, cook the quinoa according to box directions. Heat oil in a large nonstick skillet over medium heat. Add onion and sauté for 4 minutes. Add cumin, garlic , and salt. Cook 2 minutes; stir in quinoa. 

Photo Courtesy of: Stay Classy Fit

 Transfer squash halves to a dry baking dish, cut side up. Pack each with an even amount of filling and bake 20 minutes. Press shredded cheese into each filled half and bake 5 minutes more, or until cheese has just melted. Top with toasted walnuts. 

Create a tasty Monday everyone!

And now for your daily dose of inspiration...

Quote By: Bassam Tazari
Photo Courtesy of: Tory Stone

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Make It Mondays: Sweet Potato, Turkey Bacon, and Avocado Hash

This dish is my kind of breakfast. It reminds me of waking up late on the weekends in college and headed to the local diner for some eggs & homefries. Yet, this dish is very different in that, it doesn't leave me feeling sluggish and ready to curl back in bed for the remainder of the day. 

By roasting the sweet potatoes prior to throwing them in the skillet with everything else, it gives them that hard outer crispiness (while still remaining soft and moist on the inside) of a home fry that’s difficult to imitate. And adding the avocado on top at the end, well that’s just a straight-up game-changer.

Here is what I used: 

• 4 slices of turkey bacon 
• 1 large sweet potato
• 1 tsp. of olive oil
• 1 avocado
• 1/2 yellow onion 
• sprinkle of cayenne pepper
• sprinkle of sea salt
• 1/4 tsp. garlic powder 
• 1/2 tsp. onion powder 

Dice the sweet potato & throw it in a ziplock bag with olive oil & seasalt. Shake out the sweet potato mixture onto an lined baking sheet & roast for 20 minutes at 425 (flipping halfway).

In a skillet, cook up the turkey bacon until slightly browned. Remove bacon from skillet & pat dry. (Do not toss your bacon drippings though!)

Cook the onion in the bacon drippings for roughly 3 minutes on low heat. Turn up the stove to medium-high and toss in the roasted sweet potatoes. Add in all of your seasonings.

Pour the sweet potato mixture into the bowl and top with your turkey bacon (crumbled) and fresh avocado. Season to taste and enjoy!

As Heather mentioned in her post for last week’s Make it Mondays featuring the Clothes Make the Girl's Chocolate Chili, we have embarked on the Whole 30 Journey. This is my second time following the program and Heather’s first and I have to say it’s been nice this time around having someone to talk to about it each day. In addition, it certainly doesn’t hurt to have two people on the lookout for delicious Whole-30 recipes to make our palettes a little more excited.

After I cooked up this sweet potato hash scramble, I ran to my phone to text Heather. I snapped picture after picture and described the richness of the avocado mixed with the crunch of the onion & spicy-sweetness combo of the sweet potato.

This is definitely the type of recipe that you can easily store for the week (if you can make it last that long). Just store the potato mixture in a tupperware container and cook it up with eggs in the morning, enjoy it as your side with a turkey burger, or even throw it in a chicken dish. 

I know that even after my Whole 30 program is complete, I will still continue to add this to my weekly meals. 

Create a delicious Monday everyone!

Below is your daily dose of inspiration...

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Make it Mondays-Whole 30 Edition: Chocolate Chili

Hey guys, Heather here! Another Super Bowl Sunday has come and gone. All of the food, commercials,  halftime show, and game itself makes for a fun night I look forward to every February. This year was a little different for Lu and I. We have decided to commit to the Whole30 for the month of February. (Learn more about the Whole 30 Program here).

Courtesy of: What I Wore

This forced us to get a little creative when it came to Superbowl food planning. It's pretty hard to sit back and watch everyone devour nachos and cookies while you sit and eat a healthy salad. From my experience - it can't be done. Trust me. So I scoured the blog community to find some delicious game-time snacks that were not only Whole30 compliant - but satisfied the tastebuds of everyone around. 

The chili recipes I have to share with you all will knock your socks off. Give this to anyone, and I guarantee that they would never know they were eating a "clean" dish. My husband, Jake, is a non-Paleo person, and ate bowl after bowl. Yup, it was THAT good!

Jake, Maddie, and Puppy Guppy watching the game.

When Melissa Joulwan of the Clothes Make the Girl (as well as a past Friday Favorite) first posted this recipe onto her blog, I was a bit of a skeptic. I thought; "Chocolate and chili, how can this possibly be good?" Yet she swore that this was her favorite chili recipe and  I must admit that "chocolate" sounded tempting. I was on  my 3rd day of Whole 30 with a "chocolate hangover" setting in. As such, I was desperate for chocolate in any form. 

Courtesy of WAHM

 So I gave it a shot. I did make a few substations to Melissa's Chocolate Chili recipe, like substituting half of the beef for pork. I also browned the meat using duck fat in place of the coconut oil. Animal fat is encouraged during the Whole30 and duck fat is definitely the bomb.com. 

Chocolate Chili 

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*Adapted from the Clothes Make the Girl 

• 2 tablespoons rendered duck fat

• 2 medium onions, diced (about 2 cups)

• 4 cloves garlic, minced (about 4 teaspoons)

• 1 pound ground beef (organic grassfed is best)

• 1 pound ground pork (again local free range pork makes all the difference)

• 1 teaspoon dried oregano leaves

• 2 tablespoons chili powder

• 2 tablespoons ground cumin

• 1 1/2 tablespoons unsweetened cocoa

• 1 teaspoon ground allspice

• 1 teaspoon salt

• 1 can (6 ounces) tomato paste

• 1 can (14.5 ounces) fire-roasted, chopped tomatoes

• 1 can (14.5 ounces) beef broth

• 1 cup water 

Heat a large, deep pot over medium-high heat, then add the duck fat. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.


Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

This chili was out of this world. It's flavor had so much depth. I made a huge pot with the plan of using leftovers over the week. Chili omelet or chili burger anyone? 

Create a delicious Monday everyone! 

Thanks Heather for a whole-30ified edition of Make it Mondays! I am just finishing up the final touches to CreativelyLu.com and very excited to have Heather as a weekly contributor for the new site! Below is your daily dose of inspiration, inspired by Heather's little chef-in-training, Maddie!

Heather's daughter Maddie "cooking" in her kitchen like mom.

See you all tomorrow!

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Make It Mondays: Heather's Chicken Curry

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Today's Make it Mondays is by Heather Rose, Creatively Lu's new weekly contributor. Heather has provided us with her delicious take on an Indian Chicken curry recipe, with a recipe to make your own Naan to follow:

Inspiration for dinner can come from anywhere. This dish was a result of movie night with my husband. We were watching Life of Pi (excellent movie may I add) and I saw Pi and his family eating curry with Naan. I literally started drooling thinking about the amazing Indian food I had back in college after my late night accounting classes. 

When my friend first suggested it, I was pretty skeptical. I'm a meat and potatoes kind of gal. I didn't even know what curry was before college. But after my first bite I was hooked. Nothing beats a delicious curry with some yummy Naan. Unfortunately, now that I'm out of the city -- Indian restaurants are hard to come by. Or they just don't have that savory & spicy quality as those authentic restaurant served so well.

And so I decided to make my own take on the Indian classic! I've tried many recipes and I'm telling you - this one is GOOD. Give it a try, I promise you will not be disappointed. Forewarning - this curry is pretty spicy - you can turn down the heat by decreasing the amount of cayenne or add more if you think it's not spicy enough. Remember it's always easy to add more to a dish -- once it's in, there's no taking it out! 

Needed: 2 lbs chicken tenders or breast, 2 teaspoons salt,1/2 cup oil, 1 1/2 cups chopped onion, 1 tablespoon minced garlic, 1 1/2 teaspoons minced fresh ginger root, 1 tablespoon garam masala, 1 tablespoon curry powder, 1 tablespoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon cayenne pepper, 1 tablespoon water, 1 (15 ounce) can diced tomatoes, 1 cup plain Greek yogurt, 1 teaspoon salt,1/2 cup water, 2 tablespoons chopped fresh cilantro

Heat olive oil in large skillet and season chicken with salt. When oil is hot - cook chicken until outsides are browned. Aprox 2-3 minutes each side. When chicken is browned drain it on paper towels and set aside. Reduce the heat to medium-high; in the same pan add the diced onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture. 

Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.Cover the skillet and simmer for 20-30 mins until chicken is is full cooked. 

I chose to serve the Chicken Curry with Naan and rice. I love using a delicious piece of Naan to scoop up the savory chicken.  The combination of the sweet, warm bread with spicy chicken brings me back to those late night dinners in Boston.

And while you can serve the Chicken Curry alongside some store-bought Naan, I have included a homemade Naan recipe that I swear by. After all, there is nothing better than the homemade version: 

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Needed: 1 (.25 ounce) package active dry yeast,1 cup warm water,1/4 cup  white sugar, 3 tablespoons milk, 1 egg (beaten),2 teaspoons salt, 4 1/2 cups all-purpose flour, 2 teaspoons minced garlic (optional),1/4 cup butter (melted)

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. 

Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. 

Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Thank you Heather for a very delicious, and equally creative, edition of Make it Mondays! And now for your daily dose of inspiration. 

Create a delicious Monday everyone! 

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Tone it Tuesdays: Pre & Post Workout Routine

The following nutritional advice is from my guest Tone it Tuesday's contributor for the month of January, Jenna Klane of the Training Fix. I'll be sharing Jenna's workout and nutrition advice throughout the Tone It Tuesday series. In today's post, Jenna will be sharing how to properly fuel yourself before and after your workout...

Hey everyone, its Jenna Klane Nelson, the owner of the Training Fix in Easton, MA. There is no doubt in my mind that eating whole foods, improving posture, exercising often, and resting often, are the key ingredients to living a life filled with vitality ! Today, I am going to focus on the first ingredient: eating whole foods.  After-all, a clean diet is non negotiable if you want to reap the full benefits of your workout. 

When you spend time and effort at the gym to reach your fitness goals, you better be sure you’re refueling your body or else you may be wasting your time and energy. Think about the stress you’re putting your muscles under. You need to recover from the losses that you went through and the best time is right after your workout- within an hour.

Recent studies have found that low glycemic foods, which are digested more slowly, eaten before exercise may contribute to increased performance by increasing the availability of nonessential fatty acids during exercise. Examples of these carbohydrates include plain yogurt, strawberries, and oatmeal. Carbs are essential during exercise because it’s the body’s preferred fuel source. Therefore it’s important to not only eat them before a workout but also after to replenish glycogen stores.

 Endurance and resistance training exercise both stimulate muscle protein synthesis, which is enhanced if protein is consumed around the time of the exercise. Eating protein immediately after exercising helps in the repair and synthesis of muscle proteins. If you’re looking to lose weight, then protein intake can help preserve lean muscle mass and allow weight loss to come from fat rather than the lean tissue. Protein not only repairs muscle, but also helps stimulate the development of new muscle tissue.

Different types of protein are better at different times. Whey protein is easily digested and is known for its ability to stimulate muscle protein synthesis. Casein protein is slowly digested and can last in the bloodstream a few hours. If you’re looking for optimum muscle building then one would suggest casein-based protein prior to exercise and whey-based protein during and following exercise. The body has a limited capacity to use protein to build muscle so it’s important to not be excessive in protein consumption. The average person requires .8-1.0kg/body weight and athletes need 1.2-1.7kg/body weight.

One thing you want to steer clear of in your post-workout snack is fat. Fat slows down digestion, and this isn’t something you want after a workout.

If you’re new to exercising then this can seem like a lot of info that you’re not necessarily looking for, but it’s important to have an understanding of why we want you to eat before and after a training session; to maximize your results.

Food Ideas:

• Banana with almond butter
• Plain greek yogurt with fruit
• Tuna on Ezekiel/whole wheat bread
• Sliced turkey and hummus wrap
• Protein shake with banana
• Rice cake with almond/peanut butter
• Hard boiled egg and apple
• Sweet potato with plain greek yogurt
• Quest or Rise Bar
• Chocolate Almond Milk with strawberries

Now that you have an understanding of what and why you need to properly fuel yourself you should be sure that your workout really requires the post-workout snack/meal you’re consuming. A 15 minute leisurely walk, a 30 minute light strength-training session or 30 minutes of stretching aren’t the moderate to high intensity workouts that burn up your muscles and deplete your blood sugar levels to a level where you need a snack to recover. So be mindful of the snacks you’re choosing based on your workout.

Your workout can never make up for a bad diet, so make sure you’re not “rewarding” yourself with a post-workout snack because “you deserved it.” Give your body the proper fuel it needs!

Create a toned Tuesday everyone! Below is your Tuesday dose of inspiration. 

*"Like" the Training Fix Fb page & contact Jenna over on  the Training Fix website

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Make it Mondays: Spaghetti Squash, Turkey Chorizo, & Brown Butter Sage Casserole

Recipe & Photo Courtesy of: Ashley Klane of Redefining Rich

I first discovered spaghetti squash last April when I did the Whole 30 program. Spaghetti squash is by far the best substitute I have ever found for pasta. It is buttery, tender, and has a light flavor perfect for soaking up any sauce you put on it. Spaghetti squash is especially delicious as the "noodles" in a casserole. It bakes wonderfully. 

Photo Courtesy of: Steamy Kitchen
For a step by step tutorial on how to prepare Spaghetti Squash: click here

So when I saw that my friend Ashley made a delicious looking spaghetti squash casserole made with turkey chorizo and brown-butter sage, I knew I just needed to have her share the recipe with the Creatively Lu community.

You may remember Ashley from when I featured her as a Friday Favorite for her blog: Redefining Rich. Last year, Ashley's New Year's resolution was to choose a different charity each month to support & bring awareness to. The year prior, Ashley's resolution was to cook a new and exciting recipe every week. This year, Ashley has decided to combine the two and share other feel good things on her blog. This spaghetti squash recipe is one of the new recipes she has made and I am excited to share it with you all. So without further ado, here is the recipe.

 Spaghetti Squash, Turkey Chorizo, and Brown Butter Sage Recipe

*Recipe adapted from Bacon and Legs

Ingredients

1 spaghetti squash
olive oil
salt & pepper
1 lb. turkey chorizo
1 cup mushrooms, diced
1 large onion, diced
4 tbsp butter
2 tbsp fresh sage leaves, diced
1 ½ cups Jarlsberg cheese

Instructions

Preheat oven to 375.

Slice the spaghetti squash in half. (Use a sharp knife). Scoop out the seeds and place "cut-side" up in a baking pan.Drizzle the squash liberally with olive oil and sprinkle with salt & pepper. Bake for 45 minutes, or until outer edges have browned.  Let the squash cool for at least 5 minutes.

Heat a medium skillet on medium-high heat. Remove the turkey sausage from its casing and crumble in the skillet. Cook until meat has browned (Roughly 10-15 minutes). Place the sausage into a large bowl.

Drain grease from the skillet, but do not clean. Drizzle 1-2 tbsp of olive oil into the skillet and add mushrooms and onion. Cook the veggies until slightly browned (Roughly 8-10 minutes). Place the veggies into the large bowl (containing the sausage). 

Return the skillet to stove and add butter. Stir the butter frequently until it has melted down and looks foamy. Keep cooking it. Once the butter has browned and omits a nutty-smell, stir in the fresh sage. Pour the brown-butter sage over the sausage, mushrooms and shallot.

Once your spaghetti squash is cool enough to touch, use a fork to shred out the noodles. Add the spaghetti squash noodles to the bowl. Toss all of the ingredients together. Add salt & pepper if needed. 

Return the whole spaghetti, sausage mixture to your baking dish and sprinkle the cheese over the top. Bake uncovered for 25 minutes. Let cool for a few minutes before scooping out and serving.

Create a tasty Monday everyone. Below is your dose of inspiration for today.

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Friday Favorites: the Clothes Make the Girl

I'm pretty flipping excited to feature one of my favorite bloggers, cookbook authors, and Paleo expert Melissa "Melicious" Joulwan, who writes the blog "The Clothes Make the Girl".

Melissa is on a mission to be a "super fit, well-fed, dressed-to-kill, glossy-haired, Rock-n-Roll, tart-tongued detective", and she is definitely fulfilling all such things.

She has committed to practicing a healthy lifestyle by eating clean and incorporating yoga, meditation, CrossFit, running, and strength training into her daily routine.

Melissa's candid account of her struggle with weight loss (featured in her blog) is very relatable and inspiring. She is the first to admit that she didn't always eat clean:

"My parents were both exceptionally good cooks — my dad owned a restaurant and my mom won almost every cooking contest she entered. I was a chubby kid because I really liked food. And after broken ankles and playground taunts — at a bus stop, I was once unfavorably compared to a whale by one of the neighbor kids — I stuck with reading and practicing the piano and roller skating to the library. I don’t know how many gym classes I missed because I was “sick” or “forgot” my gym clothes. I do know that my P.E. attendance put my otherwise stellar grade point average in jeopardy."

"Even though I avoided sports, I secretly admired the athletic kids. They walked taller than the rest of us. When I was in 10th grade, my dad took me to Annapolis to see the Navy band play a concert, and for about three weeks, I was determined to get in shape so I could apply to the Naval Academy. I abandoned that dream because I was incapable of doing pushups and situps — and I was too embarrassed and overwhelmed to ask for help.)"

However, Melissa did not give up on her mission to get in shape. One healthy hobby she enjoyed practicing was roller-blading. In 2001, Melissa moved to Austin, TX where she met a bunch of other woman who shared her passion for rollerblading. Together they formed the Texas Rollergirls, the original Flat Track Roller Derby that started in Austin and spread across the world! 

Appearing on the Today Show and Good Morning America, Melissa began to create a name for herself in the Roller Derby world. As a result, the publishing company Simon & Schuster published her book she had written about her Roller Derby experiences, titled "Roller Girl Totally True Tales from the Track".

Left: "Roller Girl: Totally True Tales from the Track" by Melissa Joulwan

Right: Melissa (Middle) during her professional Roller Derby days.

In 2007, Melissa began adding Cross Fit classes to her active lifestyle. In 2009, she switched to a Paelo lifestyle. By gaining strength, finally sleeping 8 hours a night, and eliminating dairy and gluten from her diet, Melissa finally "made friends" with food and her body. And while I could go on and on about Melissa and her amazing blog & paleo cookbooks, I will let you all learn a little more about Melissa for yourselves. Below is a Q+A with Melissa: 

Lu: How was the title "the Clothes make the girl” created?

Melicious: I started my blog while I was working at my full-time job for a web development agency. I was bored at work and was a little obsessed with fashion blogs, so I decided to start my own, just as a fun outlet for writing. At the same time, I was also changing my eating habits and training to get really fit. After a while, I realized I wanted to write about those things more than my outfits. Little by little, the "real" blog — where I talk about nutrition, recipes, training, meditation, and how to have an awesome life — emerged. That was in 2008, and I had about five readers. Now about 400,000 people read it every month.

Lu:  What are some of the more notable/ “happier” changes you’ve experienced since switching to a Paleo lifestyle?

Melicious: Eating Paleo has changed my life in many ways, but these are my two favorites: (1) I was a lifelong terrible sleeper. Now that I eat high-quality carbs, sufficient fat and protein, and no junk, I sleep like a champ for 7-9 hours every night. (2) I used to need to eat every 2-3 hours or I'd get cranky and droopy. Now I can go for 4-6 hours between meals, and when I'm hungry, it's simply hunger — not moodiness that makes me feel like I'm going to stab someone.

Lu: If you had to describe a Paleo diet to a newcomer, how would you describe it?

Melicious: The version of the paleo template I follow is based on eating nutrient-dense foods that make me healthier: high-quality protein like grassfed beef and pastured chicken, tons of vegetables and fruits, some starches like sweet potatoes and plantains, and natural fats like coconut oil, extra-virgin olive oil, and nuts for a little treat. It's real food and it's delicious.

Lu: What is one major thing you miss about being a Rollergirl?

Melicious: Oh, definitely bashing into people and making them fall down! And putting on my uniform — it was really fun to pretend to be a glamour girl then beat up on people.

Lu: What inspired you to write the cookbooks, Well Fed + Well Fed 2?

Melicious: Eating paleo made me fall in love with playing in the kitchen, and I wanted to share that with other people. I think cooking can be intimidating for people and I wanted to show that it can be like play time that also provides nourishment. I love cooking because I get to be creative and then I get to eat — two of my favorite things!

Thanks Melissa for taking the time to speak with me and to share your story with the Creatively Lu community! 

 And now for your dose of inspiration, inspired by Melissa.

Melissa during a Cross-Fit workout,
rocking her "Well Fed" socks.
Quote by: Henry Ford

Create a healthy & happy Friday everyone!

*To learn more about Melissa "Melicious" Joulwan and her blog "the Clothes Make the Girl"

Check out her website, Facebook, & Twitter.

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