Quinoa & Veggie Stuffed Acorn Squash.

Tuesdays are my farmer’s market day.  I couldn’t resist these sweet little white acorn squash today.  I snatched those up with several other veggies and concocted this sweet recipe.  Perfect prepare-ahead-of-time recipe makes this a perfect weeknight favorite.

Ingredients:

1 cup of cooked quinoa
3 acorn squash (green or white)
1 cucumber, diced
1 carrot (I used a rainbow purple carrot), diced
1/4 cup of cilantro leaves, chopped
2 green onions, chopped
1/4 cup of a better quality balsamic vinegar
2 tablespoons of olive oil (better quality)
1 teaspoon ground cumin
Salt and Pepper to taste
Directions:

Combine all of the ingredients and refrigerate for at least one hour.

Squash:

Preheat the oven to 425 degrees.  Line your roasting pan with foil or a Silpat baking sheet. Set aside.

Slice the squash in half and remove the seeds and clean out the loose flesh.  Drizzle with olive oil, salt and pepper.  Place skin side down and roast for 30 minutes or until fork tender.  Remove and let cool on the counter.  Stuff with the filling and serve.  Drizzle with additional balsamic if necessary.  Adjust spices.  Serve at room temperature.  Enjoy!

— Knead to Cook

Bill’s homemade cereal.

My husband, Bill, has been making this cereal for about 10 years.  Within that timeframe, he has pursued a very focused healthy lifestyle.  Working out 6 days a week, lifting, running and eating very clean.  He slimmed down, losing about 15 lbs and dropped his cholesterol.  Now I could never insinuate or claim that this cereal will lower your cholesterol because I cannot substantiate the claim with medical studies or trials but in our house… we have all lowered our levels and have seen the benefits.  Now, with all of the fiber you need to be well aware… this is also quite good for your colon health.

Ingredients:

3 cups of wheat bran
2 cups of rolled oats
1 cup of oat bran
3/4 cup of wheat germ
3/4 cup of flax seed meal
1/2 cup of sliced or slivered almonds
1/2 cup of chopped pecans or almonds
1 cup of dried tart cherries (or raisins)
1/2 cup of apricots, chopped
1 cup of dried blueberries
1 scoop of protein powder or Arbonne essentials Vanilla Protein Shake Mix (3 packages of 1.48 ozs)

Directions:

Mix all ingredients in a bowl and then store in a gallon ziploc baggie or tupperware container.  You can keep in your pantry or in your refrigerator (although not necessary).  Serve with milk or atop of your yogurt.

— Knead to Cook