A Fall Healthy Dinner
As I approach the three year mark from when this cancer journey began, I feel like I’ve reached a little more balanced approach to nutrition and health. Don’t get me wrong, there are still moments when I swing to either side of the pendulum, but I am thankful to be where I am –almost three years old and a baby on the way!
Jared and I have had so much transition the last six months but we are finally feeling like we are beginning to find a sense of routine in our new life (just before it goes topsy-turvy with a newborn!). Part of finding our routine means me remembering what dishes I used to cook and actually cooking them! I revisited an old recipe that Jared and I both have loved, but now with so much going on and our time becoming even more limited very soon, I found a few short cuts to make this recipe even easier but still just as healthy. I also looked in my fridge and added whatever was needing to be used, so feel the freedom to tweak according to what you have in your fridge too.
Fall Squash and Quinoa Dish (originally posted as Quinoa Stuffed Acorn Squash here)
It’s the perfect fall dish full of nutrition and flavor.
1 pkg of pre-cut butternut squash from Costco
Salt and pepper
1 1/4 cup quinoa
2 1/2 cups chicken broth (or water)
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 organic chicken breasts
1/2 cup chopped walnuts, toasted
1/4 cup dried cranberries
5 small portabella mushrooms, chopped
Fill a sauce pan half full with water and bring to a boil. Once boiling, place a steamer basket on top filled with the butternut squash. Cover. Steam for about 8 minutes or when you can pierce the cubes with a fork.
Heat olive oil in a pot, sauté onion and quinoa for 4 minutes. Add broth and bring to a boil, then lower heat and simmer for 15 minutes. When you turn down heat, add the mushrooms to the quinoa.
[Last night, Jared grilled two chicken breasts and so we just served those on the side of the quinoa and squash. However, you can also prepare the meat this way:] In a separate skillet, add the meat, season with salt and pepper and cook through, about 5 minutes.
Stir in the walnuts and cranberries with the quinoa. Divide the quinoa mixture, meat, and squash between the plates and serve.
Roasted Brussels Sprouts
2 tablespoons of extra virgin olive oil
Bag of Brussels sprouts, trimmed and halved (I also found these at Costco)
2 tablespoons garlic, minced
½ cup of walnuts, chopped [I omitted these last night since the other dish contained walnuts too.]
Combine Brussels sprouts, garlic, oil, and salt and pepper into a bowl. Mix and place on a jelly roll pan. Heat at 375 degrees for 25 minutes. Add walnuts to Brussels sprouts. Place back in the oven for 10-15 minutes or until Brussels sprouts are slightly brown.
I’d love for you to share your favorite fall dish too. Happy Fall!