Mushroom Bacon Delicata Squash Boats

I’ve had two organic delicata squash sitting in my produce tower for weeks, last night, I decided it was time to roast them. I cut and cleaned them out, then stuffed them. I had no idea if they would turn out – but decided to wing it and they were amazeballs (and SO EASY)!

Mushroom Bacon Delicata Squash Boats

  • 2 delicata squash
  • 4 slices bacon
  • 1/2 large sweet yellow onion
  • 1 medium package sliced white mushrooms
  • Ground pepper
  • Sea salt
  • Garlic powder
  • Reserved bacon fat

Cut the ends off each delicata and slice lengthwise. Clean the seeds out so you end up with a little boat. Dice the and onion and mushrooms, and cut the bacon slices into pieces. Add everything together in one bowl and generously sprinkle with sea salt, fresh ground pepper and garlic powder. Melt a 1/4 cup reserved bacon fat and drizzle over mix. Toss to coat. Stuff (I used my hands so I could cram them full) each delicata squash boat with mixture. Roast in the oven at 400 degrees for 25 minutes. They’ll start to sizzle/pop around 10 minutes, it’s just the mushrooms and onions cooking in the bacon fat.

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Spicy Asian Inspired Stirfry

I was in the mood for spice the other night, with a lot of vegetables in the fridge, so I threw this together and it was fabulous!

Spicy Asian Inspired Stirfry

  • 1 package mushrooms
  • 1 green bell pepper
  • 1 red onion
  • 3 carrots
  • 10 garlic cloves, chopped
  • 1 bag broccoli slaw
  • Crushed red pepper
  • Powdered ginger
  • Black pepper
  • Cashews for topping
  • Coconut aminos

I chopped everything so it was ready to go, then melted about 1 TBSP of coconut oil in a sauté pan. I added the more firm vegetables first, garlic, carrots, onion. Then I added the pepper, and broccoli slaw. I generously sprinkled with crushed red pepper, powdered ginger and black pepper. I continued sautéing until the broccoli slaw started to cook down, about 10 minutes, and then added the mushrooms (and a dollop more of coconut oil), until cooked. All vegetables were crisp, and spicy! Last, I topped with cashews, and tossed until they warmed. Sprinkled with coconut aminos as a soy sauce replacement, and voilà! Spicy Asian Inspired Stirfry 🙂

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Egg White Bake

All this time, I thought I’d been avoiding the anti-nutrients in egg yolks by eating only egg whites. Think about that for a second…what protects the yolk? Egg whites; they have the anti-nutrients. Drrrrrr. So anyway, I had egg whites to use up that I didn’t want to waste.

One Sunday morning I decided to do an egg white scramble, and accidentally just ended up with this baked thing.

Egg White Bake

  • Organic ground turkey
  • Diced white onion
  • Sliced mushrooms
  • Egg whites
  • Kosher salt/pepp
  • Garlic powder

I started by sautéing the meat until almost brown, added the onion and continued to sauté until they were almost soft. I added the mushrooms, so they could cook, sprinkling everything with a little kosher salt/pepp and garlic powder (didn’t feel like chopping garlic). I continued to stir until everything was done, then poured a bunch of egg whites in. I was ready to scramble and mix everything together, but it kind of quickly formed this layer on the bottom, so I put a lid on it and let the whites continue to cook without stirring. Once they were almost firm, I popped the entire pan in the oven to bake at 350 degrees for about 20 minutes. I didn’t use any oil or fat in the pan.

Pretty much like a yummy, crust-less, egg white quiche.DSC_0201DSC_0208DSC_0203

Go To Dinner

On the heels of my post yesterday about what to have for dinner last night in light of being pressed for time, I ended up grabbing a coffee while out and waiting to eat a healthy meal until we got home. I ended up with an egg white scramble (avoiding egg yolks, as they cause problems for me and contain anti-nutrients) with mushrooms and pancetta, and topped it with truffle salt. Not only was it easy, but very flavorful and healthy!

Egg White Pancetta Scramble

  • Sliced mushrooms
  • Diced pancetta
  • Egg whites
  • Oil
  • Truffle salt

Saute the mushrooms and pancetta in a little oil until they start to brown:DSC_0674

Add egg whites and continue stirring until no longer runny:DSC_0680

Top with truffle salt (CRACK):DSC_0678