Tag: thanksgiving

Roasted Delicata Squash

Published on by Christine3 Comments

delicataSquash season might be my favorite food season! And delicata squash is my favorite of all. Yes, even better than acorn and spaghetti and butternut and pumpkin. Haven’t heard of it? I hadn’t either until last year.  You’ll see them with the other squashes in the grocery store and they look more like decorative gourds than anything edible. They are named “delicata” for their delicate skin- so thin you can eat it.

Delicata squashes are narrow and yellow with green stripes (and sometimes orange too) on the rind. Select one that is firm and heavy for its size. Avoid ones that are more light green- they are not ripe. Even the ripe ones I have purchased have lasted a few weeks in my pantry before I cook them.

Besides tasting so yummy, my favorite thing about this particular squash is how easy it is to prepare and cook.  This is my recipe for the perfect roasted squash – the slightly sweet bites will melt in your mouth, with a perfect crisp to the skin.

Ingredients:

  • 2 delicata squash
  • drizzle of oil (I recommend olive, coconut or avocado)
  • salt & pepper

Preparation:

  1. Pre-heat your oven to 420 degrees.
  2. Wash the squash since you will be eating the skin.
  3. Cut the squash in half length-wise. If you have trouble cutting it, pop in the microwave for 20 seconds to soften.
  4. Scrape out the seeds and stringy stuff (is there a term for that?) from the inside of your halves.
  5. Cut horizontally into 1/2 – 1 inch slices.
  6. Arrange on a roasting pan, drizzle with oil, season with salt and pepper and toss. Split apart so each has its own spot on the pan.
  7. Roast in the oven for 25-30 minutes (depends on the thickness of your slices), taking out halfway to toss so pieces get equal time to brown on the bottom of the pan. It’s perfect when both sides are a light roasted brown.

Enjoy!!

 

Advertisement

Life Lately…

Published on by ChristineLeave a comment

Apologies for being quite absent lately…. it’s been 3 months since my last post- eek!  I have a few drafts in the works, so you will see some more blog posts in the coming weeks.   Is there anything specific you want to hear about? Let me know!!

It’s hard to believe that Thanksgiving is next week!  We sure have lots to be thankful for this year.  Our baby girl is already 10 months old and is such a happy, fun baby.  She’s adventurous and always on the move… I think she may start walking soon.  I’m so very thankful that we’ve been blessed to continue with exclusive breastfeeding still even with all our troubles in the beginning.  She also loves food, which I can thank the Baby Led Weaning process for- I’ll be sharing all about introducing her to solids here soon.

I’m also thankful to work for a company & manager that have been supportive of me as a working mom and allowed me to go part-time.  It’s allowed for much better balance in my life and I am blessed to be able to spend more time with my daughter.  Just a few months ago, I was in absolute survival-mode; now I can breathe again.  On Mondays, I try to prep our breakfast & lunch meals for the work week, so I’ll soon be sharing my favorite recipes like overnight oats and paleo broccoli salad, as well as some go-to weeknight meals. In the meantime, follow me on Instagram @chrissysu and #healthyandhopeful – I am always showing my #mealprepmonday routine and recipes on my Story.

I hope y’all have a wonderful Thanksgiving with family and friends.  God Bless!

Mini Pumpkin “Pies”

Published on by Christine1 Comment

pumpkin-pieI was recently diagnosed with gestational diabetes (I’ll be sharing more about that soon) and it’s pretty much the worst news to receive right before the holidays. I’ve been craving pumpkin pie lately and while the real thing isn’t the most unhealthy dessert you can choose, it is certainly loaded with sugar and simple carbs that I can’t have right now.

I experimented a bit this past weekend and came up with a delicious option that would satisfy my pumpkin craving and help keep my blood sugar low.  Two of the ingredients are powerful at lowering blood sugar – cinnamon & stevia – and it makes the perfect bedtime snack to keep your morning fasting levels low.  Plus, as with all recipes you’ll find on this blog, it’s super easy and quick to make.

Ingredients:

  • 1 can (15 oz) organic pumpkin puree
  • 1/2 cup organic heavy whipping cream
  • 4 soy-free, free-range eggs (beaten)
  • 2 teaspoons vanilla extract
  • 3 teaspoons pumpkin spice (I make my own and just re-fill the container each fall to keep it fresh: 3 parts cinnamon, 2 parts nutmeg, 2 parts ginger, 1 part allspice and 1 part cloves)
  • 2-3 teaspoons liquid stevia

Preparation:

  1. Preheat oven to 350 degrees
  2. Mix all ingredients together in a bowl or with your stand mixer until smooth and combined.
  3. Use a bit of coconut oil to grease your ramekins (6 small ones or 4 large ones)
  4. Pour the mixture evenly into your ramekins
  5. Bake for 45 minutes (if a knife comes out clean, they are set)
  6. Let cool then place into the fridge – best served cold!

Topping Options: homemade whipped cream sweetened with stevia, pumpkin seeds, cinnamon roasted walnuts/pecans, soy-free 70% dark chocolate chips, whipped coconut cream (recipe here).  You can also create a grain-free crust by chopping up nuts with some butter and pressing into the bottom of your ramekin before pouring in the pumpkin mix.

Tips for Staying Fit During Thanksgiving

Published on by ChristineLeave a comment

With a holiday so centered around a tempting buffet of food, lazy days watching football and pies galore, it can be hard to not feeling like the stuffed turkey after Thanksgiving. Here are a few tips on how to stay fit and healthy during your Thanksgiving holiday:

Eat Breakfast: We tend to save up our appetite for a big meal, but you’ll end up overeating if you do.

Chew Slowly: Focus on your loved ones and enjoy the dinner table conversation. Give your body time to process how much you’re eating so you don’t eat too much.

Drink Water: Our bodies often misinterpret being thirsty as being hungry; staying hydrated will help you eat appropriately-sized portions.  And, remember, that all those liquid calories in alcohol can really sneak up on you too.

Exercise: Take your family to the Turkey Trot for a fun fitness outing, shop til you drop during Black Friday sales, or, if you’re traveling, try these easy exercises you can do in the car or an airplane.

TurkeyTrot

Buy the Best: Turkey can be an incredibly healthy part of the Thanksgiving spread.  Make sure to choose pasture-raised, organic turkey to feed to your family so that you can avoid the contamination risks and toxicity that are in conventional meat.

Choose Wisely: Remember, Fats Don’t Make You Fat, Carbs Do!  Load up your plate with turkey and veggies and check out these delicious options for healthy side dishes:

Don’t Skip Dessert: It’s okay to splurge a little.  If you’re like me, trying to stop eating any dessert is likely to make me abandon my diet altogether. Limit yourself to one piece of pie and try this yummy, healthy version of whipped cream instead.

Transform Your Leftovers: The benefits of bone broth are astounding, so make a hearty turkey and vegetable soup that will last all weekend.

Remember the Primary Ingredient: Gratitude! If your Fall has been anything like mine, it is likely that stress has taken its toll on your body; and if not already, the upcoming holidays sure might.  Gratitude has been proven to have great health benefits so cherish the time with your family and friends, relax, and remember all that you have to be thankful for this holiday season.  As I look forward to Thanksgiving next week, I am reminded of all that I have to be thankful for, especially for my health.  I am so grateful for all that I have learned and for the incredible healing, especially with the chronic pain I used to suffer from, that I have experienced this year.

What are you thankful for this year?