Admittedly, nutritious eating is not my strongest area.
Honestly, if I could, my diet would consist mostly of peanut butter toast and cereal daily, occasionally featuring a cheeseburger or candy bars.
However, I have known for some time that I need to adopt a healthier eating pattern.
It is essential that I incorporate more fruits and vegetables into my meals.
I need to reduce my consumption of toast.
{Disappointment.}
My determination strengthened after a friend gifted me a juicer.
Since seeing Oprah interview a spirited elderly man who juiced daily, I have considered trying juicing. (I wonder if he is still around?)
Placing the juicer on my counter, I realized I had no idea where to start. Fortunately, another friend directed me to the website www.rebootwithjoe.com.
I decided to commit fully and began the 15 day plan. {I am not certain if this was the wisest move…}
Goodness.
I was perhaps a bit too enthusiastic, I think…
The positive outcome is that in the past 2 weeks, I've eaten more vegetables than in my entire life.
The less positive news is that I could not sustain only juice for 15 days; I stopped around day 7. {Still, I aim for at least one juice daily.}
In my new journey toward better eating, I found this delightful recipe. While I usually favor sweet and rich dishes, this one is considerably better for my health…
ACORN SQUASH WITH MUSHROOM STUFFING
1 medium acorn squash
3/4 tsp. sea salt
1/2 tsp. black pepper
6 Tbsp. olive oil, with extra for coating
2 garlic cloves, finely minced
1 large portabella mushroom, cut into pieces
1 small onion, diced
2 tsp. fresh sage, minced (I substituted sage powder; adjust to your liking.)
Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brush each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and black paper. Arrange cut sides down on a baking sheet lined with parchment paper.
Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes. Remove from the oven, flip the squash halves over and set aside. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, salt and the red pepper flakes and sauté until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
