Category Archives: recipes

21 Day Sugar Detox Breakfast Banana Chia Pudding

It’s week 2 of the 21 Day Sugar Detox for me! It’s going well and I feel great. The food prep has worked out really well. And made it SO easy for me to grab food and eat healthy. 

I also feel like I’m really starting to enjoy myself in the kitchen again. For the two years cooking really has not been on my priority list. While pregnant I just loathed the thought of putting any effort into food and then of course after I became a mom it just fell by the wayside. It’s like I didn’t even care to eat anymore. It was almost automatic. Like “oh it’s lunchtime better shove some food into my mouth”. Dinner was a dreaded chore where I would just cook the easiest protein/veggie/starch which just resulted in bland, repetitive and boring meals (we ate burgers A LOT). 

For the first time in awhile I’m back on Pinterest looking up 21 Day Sugar Detox recipes and in my cook books- looking through meals and choosing them to make. And enjoying it! Many of the meals are turning out great and also giving me some inspiration to start making my own recipes again! 

I have mentioned I’ve been having a hard time eating something savory in the morning for breakfast. I made the streusel muffins from Practical Paleo last week for breakfast but thought it was just blah. I used to eat that all the time! So I came up with this chia seed pudding that is 21 day sugar detox approved! This makes such a yummy not-sweet breakfast. You can mix and match toppings as well to make different flavors. This one is very banana bread-esque and has no added sugar. It has the consistency of pudding. Chia seeds are very high in fiber and also supply some healthy omega-3 fatty acids! They keep me very full until lunch time. 

21 Day Sugar Detox Banana Chia Seed Pudding
Write a review
Print
Prep Time
2 min
Total Time
4 hr
Prep Time
2 min
Total Time
4 hr
Ingredients
  1. 1 cup coconut milk
  2. 2 tbsp chia seeds
  3. 1 banana (green tipped for 21 DSD)
  4. 1 tsp cinnamon
  5. 1/2 tsp vanilla
  6. Toppings of choice (nut butter, pumpkin seeds, fruit if not on 21DSD, coconut flakes, nuts)
Instructions
  1. Mash a banana into a medium size pyrex or tupperware container (make sure you mix it after opening the can)
  2. Put in the coconut milk, chia seeds and cinnamon and vanilla
  3. Mix well
  4. Place in fridge for at least 3-4 hours or preferably overnight*
  5. Cover with toppings and enjoy!
Notes
  1. Make the night before for a quick grab and go breakfast!
Pencils and Pancakes http://pencilsandpancakes.com/
Also, try my 21 Day Sugar Detox Waffles for more yummy breakfast!!

P.S. I’m aware these pictures are horrible and I’m no professional food blogger. #sorrynotsorry. This is who I am. I made a yummy recipe a couple of times and I took a picture on my phone before I ate it. I’m not going to pretend otherwise. Real life!!!

 

What’s your favorite 21 Day Sugar Detox Breakfast?

signature

How to Food Prep!

 

Okay I am just starting this post and realizing how much more work it’s going to be than I thought. I honestly can’t believe I’ve never done a blog post about food prep. I’ve been doing this for probably 3 years. I will say there is no way I would eat even anything remotely looking like a healthy paleo-ish diet without food prep. There’s just no way. Eating real food is time consuming ad grabbing unhealthy convenience foods is obviously a lot more…..convenient. 

Now that I’m not working full time, my food prep days look a little different, and sometimes now I will prep food two days a week to cut up the job. When I wasn’t working and I was in full blown food prep Sundays mode, I would go shopping Saturday or Sunday morning and then food prep all day on Sunday. It usually took about 2-4 hours (not hands on the entire time- cooking time included). This routine was a lot harder once I had a baby but still was committed to prepping a least a couple of things. 

 

Everyone’s food prep will look a little different because we all have different needs. But I promise this is worth it and it will make eating healthier SO much easier. Throw on some music or a podcast or a book on tape and just get in a groove. 

  1. Plan meals – You need to go on Pinterest, look through your cookbooks and PLAN exactly what you’re going to have for breakfast, dinner, lunch and snacks the entire week (or two if you’re shopping for two weeks). This part is actually fun in my opinion! I pin recipes on Pinterest anytime I see something I would like to make then I go find them when meal prepping. It does take awhile. I have a meal planning template I use- if you’re interested click here and sign up for my email list to get it for FREE! 
  2. Go Shopping- Don’t be surprised when your grocery bill grows. But you will save so much money by not going last minute shopping/ordering or going out. 
  3. Start Prepping- Think about what meals you need prepped that you will not have time to took before hand. Perhaps these are your breakfasts and lunches for the week and your snacks. Maybe dinner you will have some time to cook during the week. Or maybe you can spend some time on breakfast and need lunch and dinner quick. 

My “prep” items usually include:

  • Lunch for the week 
  • Husband’s lunch
  • breakfast for the week
  • snacks
  • cut/prep vegetables for dinners
  • baby breakfast and lunch

Items that I would make for each of these things very every week! And if I don’t feel like prepping one of those items, I go with an easier option like smoothies for breakfast or lunch meat for my husbands lunch instead of making him something (normally it would be a pasta casserole, homemade pizza, homemade mac n cheese, etc). I always make my husband granola bars on Sunday for this lunch and I’ve been doing this for 3 years. They are super easy to throw together. 

Breakfasts:

Pumpkin pie breakfast bake ,

Egg muffins or casserole  ,

 quiche

Toddler muffins

Lunches:

Paleomg spaghetti squash casserole

Meatballs with a sweet potato and broccoli

Salad with sardines

Toddler mac and cheese

Snacks:

Protein balls

Nutter bombs

Rx bars (when I don’t feel like prepping)

 

SOME MORE FOOD PREP RESOURCES!

https://www.theleangreenbean.com/how-to-food-prep/

https://www.100daysofrealfood.com/how-to-do-food-prep-for-the-week/

https://www.familyfreshmeals.com/2016/08/busy-mom-food-prep.html

http://www.eatyourselfskinny.com/my-weekly-meal-prep-routine/

I know that was a lot of info- and like I said food prep is different for everyone and this is just what it looks like for me. Since I don’t work full time anymore I don’t do all of this anymore but I promise the more prep I do the better I feel about my eating that week! Please comment with any questions you have. I could post tons of recipes but I’m sure you know how the internet works. Check out my Pinterest  and follow me there for more recipes because I pin the recipes I like and use and go back to them. 

 

Some of the books I use regularly for meal prep:

 

 

 

*Some of the links in this post are affiliate!

signature

Toddler friendly Butternut Squash Mac and Cheese

 

I’m all about hidden veggies these days…because my daughter will not touch anything green or resembling a veggie. Butternut Squash has always been a favorite of mine…and everyone loves mac n cheese!  I’m not too worried about it as I’m sure it’s completely normal but I’m trying to get some goodies into her when I can using smoothies, muffins and blended sauces with pasta. 

We focus on healthy fats, properly prepared meats and animals products but veggies are important too! I whipped up this fast and easy butternut squash mac and cheese the other day and it is legit (even for mommies and daddies!) 

Ultimately I want her to choose and eat veggies on her own

 

 

 a

 

nd plan on having her help me garden next year and learn about food and vegetables but for now, we try anything we can to get her to eat healthy!

Butternut Squash Mac and Cheese
A creamy, cheesy, toddler approved mac and cheese the whole family will love!
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/2 lb whole wheat or gluten free pasta (your choice; we used whole wheat)
  2. 1/2 cup shredded cheddar cheese
  3. 1 cup purred butternut squash**
  4. 1 tbsp butter
  5. 1 tbsp flour
  6. 1/2 cup whole milk
  7. **Preparing the BN squash has to be done in advance! I peel, cut and cube a large one, boil it, puree it and keep the extra in the fridge to make another recipe or freeze.
Instructions
  1. Preheat oven to 350.
  2. 1. Put pasta on to boil according to directions.
  3. 2. When pasta is almost done, in a medium saucepan, melt butter.
  4. 3. Throw your tbsp of butter in the pan and whisk immediately, forming a roux.
  5. 4. When roux is thick and bubbly, pour in milk.
  6. 5. Whisk continuously until thick; about 3 minutes.
  7. 6. Drop in cheddar cheese and stir.
  8. 7. When pasta is done, drain and place in the casserole dish you will cook it in.
  9. 8. Pour the cheese mixture over the pasta, then mix the butternut squash in. Mix well until it is incorporated.
  10. 9. Bake in the oven for 25 minutes or until starting to brown on top.
Pencils and Pancakes http://pencilsandpancakes.com/
Let me know if you try the recipe! Enjoy and Happy Holidays 

signature

Loving Lately October 3rd

I just wanted to start out by saying I am very disturbed and still processing the tragedy that transpired earlier this week. There is not much to say about it besides how horrific and sad it is but I didn’t want to just proceed without mentioning anything.  I can’t imagine what people who lost a loved one are going through. 

 

I don’t think I’ve EVER done one of these posts….but I just felt like it! I keep wanting to share these random things with people in real life and most of the time they’re like…yeah whatever. LOL So here’s a list of things that I am currently enjoying in my life

Eden’s Garden Worry Less Essential Oil

I recently discovered Eden’s Garden Essential Oils and I thought they were too good to be true. The prices are SO amazing and I just assumed it was junky or fake oils. But then I checked my favorite essential oil safety website, Using Essential Oils Safely. This company is one of their TOP RATED companies!!! I’ve been diffusing this at bedtime and absolutely love the scent!

 

Beautycounter Baby Daily Protective Balm 

I recently restocked on one of my favorite Beautycounter products, the Baby Daily Protective Balm. The little has some eczema from time to time and this banishes it very quickly. It’s also great for dry elbows and other extreme moisturizing needs. I can imagine i’ll be using it on my hands when winter comes! 

If you’re interested in learning more about Beautycounter’s safer skincare, please email me beautycounterandreahaskins@gmail.com.
 

Bringing up Bebe   by Pamela Druckerman

I thought I was done reading baby books because they tend to just give me more anxiety than help but I am really enjoying this book! The premise is an American living in Paris notices the difference between French and American parenting. French kids are good eaters and sleepers and well mannered. So what are they doing right? My interpretation is that they’re not trying so hard. Parenting in America is about competition, stress, being the best, worrying about decisions. Am I going to screw my kid up if I do X Y or Z? The authors says it seems like the French are way better at following their gut and using common sense when it comes to parenting. They don’t debate this way or that way and agonize over every decision the way we do. And they don’t give in to their kids’ every demand and whim. Some good ideas in this book!

Buffalo Cauliflower

I don’t have my own picture of this one (I’ve gotten out of the habit of taking pictures of my food….) but I’ve been obsessed with roasting the crap out of cauliflower, smothering it in buffalo sauce and then dipping in blue cheese. The first time I made it I actually did an almond flour breading and it was good, but the next couple of times laziness kicked in and I just roasted it plain with coconut oil and then coated in Frank’s Red hot. Here’s a similar recipe. 

That’s all I have to share today! Hope things will start looking up for the rest of the week.

xoxo

 

signature

Candida-Friendly Granola Bars

Woahhhh….the first recipe I’ve posted in over six months. Feels weird. But also feels good to get back to blogging a little. I caught you up to speed in how it’s going with my candida cleanse. Again, I feel like I basically want to quit everyday and eat a box of apple cider donuts. And pumpkin beer. I’ve really craved apple fritters or cider donuts more than anything. Probably because it’s fall and I haven’t been able to have any of it.

ANYWAYS, you have to survive somehow with no sugar, coffee or alcohol. So I made these granola bars! These are very similar to the regular granola bars I blogged about here and make my husband nearly every week in his lunch. A version is also in my cookbook. I just left out the honey or sugar. Gluten free oats are allowed on the candida cleanse I am doing, in moderation. I like to use homemade cashew butter and it makes them kind of taste like cookie dough bars! The result is a gluten free, sugar free, dairy-free candida friendly snack. Best of all there are only four ingredients! Super simple and worth the small amount of effort.

You could add chocolate chips, nuts, or dried fruit if you’re not on the cleanse as well.

Candida Friendly Granola Bars

granola bars candida

You’ll need:

1 cup nut butter (sugar free!) *I like homemade cashew

1 and 1/2 cups gluten free oats

1 egg

1/2 tsp cinnamon

 

1.Pre-heat oven to 350. Melt the nut butter in a large, glass, microwave safe bowl for 1 minute.

2. Mix your oats in and stir until well incorporated.

granloacandida

3. Add the egg and cinnamon and stir again until well combined.

4. Pour the mixture into an 8X8 baking dish that is greased, sprayed with non-stick spray, or lined with a silicone sheet. I like my silicone baking sheets so much! Nothing sticks.

candida2granola

5. Press the mixture down until it is even in the pan.

6. Bake for 20 minutes or until the edges are golden brown. After cooled, cut into bars!

Makes 8 bars.

If you’re not used to sugar-less treats just be aware that these have NO sweetener, so they might take some getting used to. If you’re on the candida diet or have been away from sugar like me they should taste just fine.

signature

What I ate Wednesday: Pulled Pork

I ate some pretty delicious food that I couldn’t help but share today, so I’m linking up with Jenn for What I ate Wednesday!

Another crazy thing was me actually remembering to take a picture of (mostly) everything I ate (Tuesday) Be sure to check out the link up to check out her and many many other blogger’s eats for the day.

I’ve been trying out A LOT of different things for breakfast since school started in the fall. First I started with just smoothies since I was working out in the morning….then when I stopped working out I started doing full on meals again (went well with my Whole 30). This week I am doing hemp smoothies with two hard boiled eggs for some extra protein. We were away last weekend and I wanted something quick and easy instead of prepping my usual egg casserole. I am enjoying this fast and easy breakfast as opposed to trying to stomach a whole huge meal.

IMG_3766[1]

I use three tablespoons of Nutiva Organic Hemp Protein, a tablespoon of cocoa, a banana, coconut milk and a tablespoon of flaxseed. Not the sweetest, milk-shakeyest smoothie out there but full of real food!

(Two un-pictured hardboiled eggs!)

Lunch- leftovers from the night before

IMG_3753[1]

{Cilantro Shrimp Stir-Fry from the 21-Day Sugar Detox Cookbook}

Yes that is some white rice! It was only about 1/4 cup. This was the first time I included white rice with my dinner since going Paleo! It’s usually a food-with-no-brakes for me. It was mostly laziness. Cauliflower rice is SO messy!

Also with the leftovers for lunch I enjoyed a yummy salad of greens topped with tomatoes, cucumbers, LOVE beets, and roasted broccoli and sweet potatoes I cooked up on Sunday. Sprinkled with pumpkin seeds.

IMG_3771[1]

When I got home I had a chiropractor appointment, so I enjoyed a quick spoonful of Paleo cookie dough before running out the door. I rushed to the appointment only to sit there waiting for a half an hour. #aintnobodygottimefodat

IMG_3743[1]

Dinner was really what took the cake…..all day I had a huge pork roast in the crock pot (I followed the kalua pork recipe from Nom Nom Paleo Cookbook) which resulted in this pulled pork deliciousness:

IMG_3767[1]

{cue Hallelujah music} I don’t know if people realize how easy pulled pork is. I had this sitting in the crockpot all day and came home and it was done! Love easy dinners like that.

I made BBQ sauce from Well Fed 2and topped it with jalepenos. Alongside some plantain fries, of course.

IMG_3772[1]

Such crappy photography, but such delicious food.

And after I finish this post I will end up eating some banana bread from The Paleo Kitchen. SO that’s everything I ate Tuesday. So delicious! I have been feeling a bit more upbeat lately and I’m glad. Maybe it has to do with the fact I WILL BE IN FLORIDA IN LESS THAN TWO WEEKS! Yes we just got hit with a snowstorm but I feel like I can see a light at the end of the tunnel. Anyway, enjoy your hump day!

*Some of these links were affiliate links
What was the best thing you ate yesterday!?

signature

Paleo Cookie Dough + Weekend Eats

Everyone has time for a blog post when it’s a snow day! I really did just need a good snow day. One more day to ignore responsibilities of work, languish around doing nothing and not feel bad about it. That’s what snow days are for!

IMG_3735[1]

I could definitely use one considering we did a lot of traveling and were out and about in Syracuse this weekend. It was an amazing weekend filled with friends and eating all the things. Also, my first sip of alcohol since New Years. Contrary to what I said or promised on January first, I’m not never drinking alcohol again. March is coming.

Anyway I got a chance to try out a great new restaurant and an old favorite this weekend- Notch 8 in Jamesville.

IMG_3732[1]

I was going back and forth between this (Salmon with arugula salad and sweet potato puree) and a burger. This was absolutely delicious albiet I was still hungry afterwards! My sister got a burger that I was subsequently drooling over. But it left room for gelato for dessert! No picture, sorry.

The next day we visited the obvious Syracuse choice, Dinosaur BBQ. OMG is pretty much all I need to say.

DINOBBQ

Ribs, BBQ brisket, coleslaw, turkey neck collard greens and cornbread. The cornbread was everything. Obviously, my Whole30 is dunzo. I had a beer along with my meal that was called “Smoked Dino Porter”. The waitress said they use the wood that they use to smoke the meat to make the beer. Yum. After that we hit up Middle Ages Brewery for some more deliciousness. No picture again, sorry I fail.

After that weekend I was glad to get a call this morning letting me know I had another day off! Snow days call for breakfasts like this:

snow day breakfast

Eggs with hot sauce, plantain fries with sun butter. Perfect!

Anyways I was bored and had some random leftover ingredients left to make a delicious “paleo” treat. I was supposed to make snack balls but when I pulled it out of the food processor it really looked like cookie dough so I went with it. If you’re craving an egg-less paleo friendly cookie dough you can enjoy right off the spoon- this is it! Super easy to make and just has 4 ingredients! It’s gluten free, refined sugar free and BS free!

cookie dough2

paleo cookie dough

 

Paleo Cookie Dough
Serves 1
Eat it with a spoon! Just 4 ingredients!
Write a review
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/2 cup raw cashews
  2. 1/4 cup coconut butter
  3. 5-6 dates
  4. Handful of chocolate chips * for full dairy and soy free use Enjoy Life
  5. *If you have super-human self control or want more servings this can be easily doubled or tripled!
Instructions
  1. Place the cashews and the dates in a food processor and pulse until the mixture starts coming together.
  2. Add the coconut butter and keep processing until the mixture is uniform.
  3. Fold in chocolate chips. Enjoy!
Pencils and Pancakes http://pencilsandpancakes.com/
What do you like to do on Snow days?

Have you ever been to Dinosaur BBQ?

signature

Paleo Crockpot Venison Stew

A lot of people have a “love it” or “won’t touch it” attitude when it comes to venison. However I don’t really have a choice due to the fact it comprises about 50% of what I have in my freezer right now!

I definitely don’t mind! Venison isn’t my favorite meat, but it was more or less free and that’s what makes it so good! My husband got a deer in the fall and we processed it here and saved it all with our vacuum saver. Voila- non-supermarket unadulterated

meat in the freezer and I basically didn’t have to do a thing!

Venison is also higher in protein, lower in calories and higher in some vitamins than beef! I prefer the taste of beef, when I cook venison with a variety of different flavors that compliment it, I can hardly tell the difference!

IMG_1070.JPG

The main benefit for me is obtaining meat that hasn’t been raised by our industrial meat system. Sometimes I don’t get why people don’t want to eat venison because they think of a “cute deer” or something. I mean that deer probably had a better life and death than the cow from the burger you ate from your supermarket meat so there’s little to that argument. And if you’ve been reading my blog for a bit you know I have experience with eating animals that I’ve raised!

Anyway, I bet you were hoping for the recipe sometime soon. This venison stew is super fast to prepare and easy! I made it in about 10 minutes on Sunday before I went to the gym in the morning and it was done by dinner time. Feel free to add potatoes or other root vegetables of your liking. We ate the stew with side salads and still had enough leftovers for the next night! Enjoy!

IMG_1072.JPG

Paleo Crockpot Venison Stew
Serves 5
A hearty, warm dish perfect for a cold night!
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1-2 lbs venison stew meat (cubed chunks)
  2. 9-10 carrots, peeled and diced
  3. 2 white onions, sliced
  4. 1 clove garlic, minced
  5. 4 cups beef or chicken broth
  6. 3/4 can of tomato paste
  7. 1/2 cup red wine
  8. 2 tablespoons balsamic vinegar
  9. 1 tsp salt
  10. 1 tsp pepper
  11. 2 tsp dried oregano
  12. 2 tsp fresh rosemary
  13. 2 bay leaves
Instructions
  1. Place everything in the crock pot and cook on low for 8-10 hours, or until the meat is tender.
  2. Salt, pepper and season to taste.
Pencils and Pancakes http://pencilsandpancakes.com/

 This is a great recipe for a weeknight- virtually no dishes and leftovers for the second night (depending on how big your family is). If venison isn’t your thing you can easily sub beef!

Are you a fan of venison?

What are your favorite easy weeknight meals?

 

signature

Whole 30 Week 2 Meal Plan

Like many other whole food and Paleo bloggers I decided to do the Whole 30 in January. I got a late start because I was too >ahem< sick to start on New Years Day. Then I wasn’t prepared to start on the Friday after New Years because I didn’t have the right food in the house. SO I started last Saturday.

Today is Day 8! Here’s what I have planned for week 2 of my Whole 30. 

Breakfasts-

Pork Soup
*I made soup with butternut squash, Swiss chard, pork stock and bits of leftover pork. I usually make soup for lunch but it’s been annoying carrying it into school so I decided to just eat it here for breakfast.

image

 

Lunches-
Venison Stew (Mon-Wed)
Tuna Sushi (Thu-Fri)

I got these awesome Nori rolls at a natural food co-op I was at Saturday. Can’t wait to put them to the test!

image

Dinners-
Monday- Leftover Spaghetti Bolognese (over zucchini noodles)
A recipe from Practical Paleo

Tuesday- White pork chili from Meals Made Simple (Against All Grain)
Got this book for Christmas and haven’t made much from it, I was really looking forward to trying this recipe.

Wednesday- Leftovers!

Thursday- Country ribs with mashed parnsips/potatoes and green beans

Fri- Wing it?

Saturday- Pork Arrabiata over zucchini noodles (Also from Meals Made Simple).

image

A week into Whole 30 and I am feeling better, trying to get in some grass fed beef liver. It tastes gross but I am really trying to force myself to like it. I hide it in some meatballs and it’s pretty good. I picked up a large haul from my farmer the other day. #nutrientseeker

image

I’ve been feeling very blah and just unmotivated and I’m pretty sure the winter is getting to me. At the natural grocery store I visited this weekend I picked up some Whole 30 compliant vitamins to help with this at the advice of my naturopath. I never even thought of the vitamin D issue. I’m probably getting next to zero vitamin D right now…. Ugh, winter.

image

 

Have a great week!
Are you doing Whole 30? How are you feeling?

signature

Bacon and Pecan Stuffed Acorn Squash {21DSD} {WIAW}

Happy Wednesday: one week and one day left til Thanksgiving! I’m so excited to eat food. Everyone is already flipping out about Christmas and I’m not against that or anything, I just feel bad for Thanksgiving. I think “the holidays” just get wrapped up into one “event” and Thanksgiving just gets lost…..but I think it’s awesome. Because you get to cook and eat food and be with family without spending ALL the money and worrying if someone is going to like your gift.

This week for What I ate Wednesday, I have a recipe that would make a GREAT Thanksgiving side dish…or any fall dinner side dish. I love all kinds of squash and while butternut it up at the top of my favorites, acorn squash is up there too.

I have been sticking with the The 21-Day Sugar Detox for the last couple of weeks and it feels great! I can’t believe how much it drastically reduces my will to snack and eat all day. It’s crazy. Yes it’s hard abstaining from sweet and sugary things but it makes SUCH a difference. I should probably eat like this all the time…..it’s like one sweet thing and I fall down the rabbit hole. There’s not a lot of “moderation” when it comes to sugar because it makes you crave more! It’s also hard giving up plantains. SunButter and coconut butter
are essential tools to get through a sugar detox! I make my own to make it cheaper. BUT one more week! Here’s some meals:

21 Day sugar detox burgers

Burger Night! Finally picked up some beef from our farmer and I made Nom Nom Paleo’s bacon burgers with homemade relish and spicy carrot fries. And yes that is sun butter to go with my carrot fries. Because, why not?

dry rub pork butt

I made a pork shoulder in the pressure cooker the other night and created this dry rub for it. I forgot to take a picture when it was on my plate but this was a thing of beauty. The pressure cooker is magic. A 6 lb pork shoulder done and falling apart in 1 hour.

And of course these:

bacon and pecan stufffed acorn squash

You can basically add bacon to almost everything, I’m discovering. Especially squash. I made these for a quick lunch the other day but I think they’d make a great Thanksgiving side dish. You could easily add maple syrup if you’re not on the 21 Day Sugar Detox. I didn’t add syrup and they were just as delicious! Enjoy!

bacon pecan acorn squash

Bacon and Pecan Stuffed Acorn Squash
Serves 2
A 21 Day Sugar Detox compliant Thanksgiving side dish.
Write a review
Print
Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1 acorn squash, split and seeded*
  2. 1 tablespoon coconut oil
  3. 2 strips of bacon
  4. 1/4 cup of pecans
  5. 1 tablespoon of maple syrup (**if not on 21 DSD**)
Instructions
  1. Pre-heat oven to 400.
  2. Melt coconut oil in the microwave. Spread the oil on the inside of the acorn squash.
  3. Place acorn squash face down on a baking sheet.
  4. Bake for 30 min or until you can press your finger into the back of the squash (be careful not to burn yourself, as I regularly do)
  5. While squash is baking, fry the bacon in a cast iron or stainless steel skillet until crispy and brown.
  6. Set the bacon aside, leaving the grease in the pan.
  7. Place pecans in the bacon grease and cook until browned, about 3-5 minutes. Set aside with bacon.
  8. Give the bacon and pecans a rough chop. **If using maple syrup, add the bacon and pecans to a bowl with the syrup and mix.
  9. When the squash is done, let it cool, then flip over and divide the bacon and pecan mixture into the "bowls".
  10. Mix to eat!
Notes
  1. *You could easily double (or triple!) this recipe to feed more people!
Pencils and Pancakes http://pencilsandpancakes.com/

*FYI: This post contains affiliate links. As always thanks for supporting Pencils and Pancakes.

What are you favorite Thanksgiving side dishes?

Have you ever tried the 21DSD?

signature