Day 2 of the Reboot….

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Slept really good last night….I actually was able to get almost 7 hours of sleep which is rare for me.  My back, knees and entire body usually start hurting after 6 hours!

The picture above looks a lot like last nights dinner.  Roasted Acorn Squash with Mushroom, Onion and Sage Dressing.  Granted, mine wasn’t as pretty but next time….It will be beautiful!  Anyway, that didn’t matter.  It tasted wonderful!  Here’s the recipe:

Roasted Acorn Squash Stuffed w/ Mushroom & Sage

This recipe makes 2 servings.

Ingredients:

  • 1 medium acorn squash
  • 3/4 tsp plus 1/4 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 6 Tbsp. olive oil, plus extra for brushing
  • 2 garlic cloves, minced
  • 1 large portabella mushroom, chopped
  • 1 small onion, chopped
  • 2 tsp fresh sage, finely chopped
  • Pinch red pepper flakes, optional

Directions:

  1. Preheat oven to 450°F
  2. Trim off each end of the squash.
  3. Stand the squash upright and halve  lengthwise.
  4. Scoop out the pulp and the seeds and discard.
  5. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the black pepper.
  6. Arrange cut sides down on a baking sheet lined with parchment paper
  7. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes
  8. Remove from the oven, flip the squash halves over and set aside.
  9. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
  10. Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent
  11. Add the mushrooms, sage, 1/4 tsp salt and the red pepper flakes if using, and sauté until the mushrooms begin to soften, about 5 minutes.
  12. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

Enjoy!

Mom and I had a salad with this and we were both really full after.  

Tomorrow I go back to work and so with that will come the daily stresses of work and the “routine”.  I am going to sit down this afternoon and make up bags with the ingredients for my morning juices so that I won’t have to think about it in the morning.  I am not a morning person…Not to mention I will have no caffeine….

I also need to decide how to answer one of the most annoying questions….”What’s for lunch?”

Well….To answer that question, I will be cutting up lots of carrots, celery and cucumbers as snacks.  I have also already made some hummus from organic chickpeas, so that will be a good addition too.  On the bigger side of lunch, I have soups and salads planned.  I am going to start with a Tomato soup and then follow that with another recipe that I found which aids in detoxification.  It’s called Green Detox soup….Imagine that?  

Fortunately, we have a salad bar at work that will provide some of the items I don’t keep here at the house but I have to admit the next week will be hard.  Sitting in the cafe smelling the smells….Just have to be prepared.  

So with that, I need to go do food prep….

In closing, I just want to share another reason why I have decided to blog on this journey…..Not just for my health.  

My main goal is for life…Pressed down, shaken together and overflowing.  For the majority of my personal life, I have lived with a “I’ll do it tomorrow” mentality and a belief that it was okay to just get by.  I have done okay, but there has to be more.  And, at the rate I am going, my health is going to give out before my spirit does.  There is no reason why I can’t live and live to the fullest….I just have to go on this journey and with that gain the tools that I need for the future.

So…(Lifting a glass of water)….Here’s the journey!

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