Monday, September 29, 2014

Apple & Bulgar Stuffed Acorn Squash




I was gifted a big bag of acorn and butternut squash a few weeks back and wasn't exactly sure what  I wanted to do with them because lately I have been short on time and preparing mostly quick, healthy meals. On one of the acorn squash I noticed a sticker with instructions on how to microwave the acorn squash. I had never though of that before! With that info in mind I decided to whip up a delicious autumn meal in under 15 minutes!

Ingredients
1 acorn squash (about the size of a grapefruit)
1 cup dry bulgur wheat
1 medium apple (I used jazz)
2 medjool dates
2 tbsp craisins
1 tbsp coconut oil
1/4 cup pecans
1/4 medium onion
olive oil spray
1/2 tsp cinnamon

1. Slice acorn squash in half, remove the seeds and spray with olive oil spray. Place cut side up in microwave for 6 minutes.
2. In a medium sauce pan add two cups of cold water to one cup of dry bulgur wheat. Set on medium-high. Once it comes to a boil reduce to low and cook for 12-15 minutes or until tender.
3. Add coconut oil to a saute pan.
4. Chop onion and add to coconut oil.
5. When acorn squash is finished cooking, scoop out flesh with a spoon. Run a knife through the chunks and add to onion.
6. Chop apples and dates and add acorn squash mixture. Add craisins. Saute for 5-6 minutes.
7. When bulgur is cooked, add to pan with apple mixture. Add cinnamon and pecans to mixture.
8. Scoop into the shells of the acorn squash & enjoy!

Optional:
Adding a cooking sweet potato would have bee FANTASTIC but I didn't have any in my pantry!

TIPS:
Make this gluten free by using amaranth, quinoa or brown rice instead of bulgur.

Tuesday, August 5, 2014

Zucchini Bread Waffles


Here is the hybrid of my two favorite foods- zucchini bread and waffles! Zucchini bread is one of those wonderful foods sent from the produce gods to make our lives a little richer and sweeter. These waffles are mildly sweet, moist and fluffy! Enjoy!

Ingredients
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 medium zucchini
2 Granny Smith apples
1 tbsp + 1 tsp brown sugar
1/2 tsp molasses
1 heaping tsp of cinnamon
1/2 cup unsweetened almond, soy or skim milk
1 egg
1 tbsp Vanilla extract


1. Preheat your waffle iron based on the manufacturer instructions.
2. Using a grater or food processor, chop the zucchini and apple into very small pieces. Place into a strainer and allow to drain for 10 minutes.
3. In a mixing bowl combine flours, baking soda, baking powder and cinnamon. Mix thoroughly.
4. Add brown sugar, molasses, milk, egg and vanilla extract to dry mixture. Using a stand mixer, mix on low for 2 minutes.
5. Fold in shredded apples and zucchini until completely incorporated.
6. Spray the waffle iron with non-stick spray. Pour a 1/4 cup of batter and cook to your preference.

Enjoy with sliced fruit or maple syrup. Makes 8 waffles.

Nutrition Facts (per waffle)
169 calories
32gm carbohydrates
1.8gm fat
6gm protein
5gm fiber