What a day! From the moment we woke up, it was go, go, go! The Mr. and I successfully made it to the gym, nearly cleared out Earth Fare’s inventory of protein powder and Kind Bars, went to the shooting range with the Schludnt’s, picked up some final items at Costco, and made it home in time to cook dinner for the family. After organizing our pantry, it looks like we’re running a health food store out of the basement! At least we’re good on protein powders for the next 2 years…
Pre-Workout Snack/Breakfast: Pumpkin Spiced Carrot Juice ‘n’ Greens
Didn’t want to have anything too heavy before the gym, so I just mixed in a scoop of Pumpkin Spiced Green Superfood powder with my carrot juice. Super tasty! The holiday flavors of the Green Superfood are only $10 at Earth Fare right now for 30 servings! The regular flavors are closer to $12, but seriously, what a deal.
Just to make sure I had enough energy for the day, I also had my daily shot of Young Living’s Ningxia Red and a cup of Yerba Mate tea. Needless to say, I was pretty wired on the way to Gym Time.
Lunch: Cacao-nut Oats
Spent a little longer at Earth Fare than intended, so by the time we got home to our oatmeal, it was lunch time. We snacked on Kind Bars as we browsed the aisles, and had just enough time to down our oats before meeting heading to Hoover Tactical. A little Kerrygold butter, some organic unsweetened almond milk (yup, we cleaned out Earth Fare’s supply of that too), cacao nibs, and unsweetened shredded coconut. Sprinkle of cinnamon on top. Tasted like a coconut chocolate chip cookie!
Dinner: Delicata Squash Volcanos
If Food Network has taught me anything, it’s that presentation is key. This was a fun recipe to serve up for the family, and so simple to make!
- 1 large organic delicata squash (so you can eat the whole thing!)
- Coconut oil
- 1/2 tablespoon Kerrygold butter
- 1/2 tablespoon olive oil
- 1 cup shredded red cabbage
- 3 garlic cloves, chopped
- 2 large handfuls of organic power greens (best deal is at Costco!)
- 1/4 cup chopped green onion
- Spices: garlic salt, turmeric, cayenne, red pepper, black pepper, thyme, parsley, more cinnamon
- Bragg’s apple cider vinegar and liquid aminos
- 3/4 – 1 cup of cooked quinoa
Hopefully your garlic doesn’t look like this!
- Pre-heat your oven to 400 degrees.
- Cut up the organic delicata squash into even slices, about 3/4 – 1 inch. Dig out the center and set the seeds aside (you can bake them later!). Rub each round with some coconut oil and stagger on a baking sheet with aluminum foil. Sprinkle each with cinnamon.
- Let these bake in the oven for about 30 minutes, or until soft to the touch.
- While the squash is baking, heat up the butter and olive oil in a large pan over medium heat.
- Add the red cabbage and coat with the butter/oil mixture. Add the garlic salt and pepper and continue stirring.
- Add the garlic and continue to stir until the cabbage starts to get tender. Add the rest of the spices and a splash of apple cider vinegar.
- Add the power greens and continue stirring. Once the greens start to wilt, add the green onion on top and a splash of liquid aminos.
- Add the quinoa and mix together.
- Once the squash is cooked, take it out of the oven and let cook for a couple minutes. When cool enough to handle, place 2 – 3 rounds on a plate (depending on how many people you are serving, I used 3) and stuff the inside with the veggie/quinoa mixture.
Quinoa and greens eruption!
The end of the squash made for a nice topper.
Eat it up, skin and all!
Aaaaand here’s proof that neither of us can pass up a good deal. Looking forward to lots of protein shakes!
Healthy snacks on the go!