I made some stuffed acorn squash for dinner last night and they were delicious. I enjoy stuffing the squash to make them more filling and interesting now when we are grain free. We always add some greens on the side. We only had some dark leafy greens with the squash since the meat filling included veggies already.
Use what you have at home
As usual I added what I had at home instead of following a particular recipe. However, the inspiration for this recipe came from Whole9Life.com
. I made enough of the meat mix so that I would have some leftovers for breakfast or lunch.
2 acorn squash
2 1/2 ground turkey
1 yellow onion
1 yellow squash
1 green bell pepper
1/2 red cabbage head
A bunch of kale
3-4 cloves of garlic ( I love garlic)
thyme, cumin, oregano,
I cut the squash in halves, scoped out the seeds, filled each squash with a tablespoon of water , and placed them on a pan filled with 1/4 of a cup of water. I baked them for about 35 – 40 minutes at 400 degrees just like Whole9Life.com
I sauteed the meat and onion in coconut oil and added all the other ingredients.
It’s really not much to this dish. Cutting the ingredients is the most time consuming so I made the meat mix a couple of hours before dinner time. You may want to switch out or reduced the amount of the cabbage and kale if you have a thyroid problem.
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People wonder what I serve for breakfast when we don’t eat cereal grains in our family. It is not unusual that I serve last night’s dinner the next morning. Last night was a busy night so I just fried some cabbage, onions, ground beef, and garlic in a dutch oven. I let it finish up in the oven. My daughter who is eleven today, is a slim girl with big appetite so she finished up last night’s dinner for breakfast. I am running low on fresh vegetables, but she was also served a small bowl of fresh fruit to go with the meal.
When we eat lunch and dinner everyone has to eat what is served, and the food for breakfast is mostly the same for everyone with a few exceptions. The birthday girl got to choose today so little brother was stuck with a chicken breast that I cut up for him. I like to add more protein for them during breakfast then I do for lunch, I’ve noticed that their blood sugar is more stable that way. They last hours on a breakfast like this. Some days I reduce the amount of meat and add one or two eggs. I normally throw in kale, mushrooms, onion and garlic with the meat. I normally add a more variety of the fresh veggies on the plate. The little guy, well he is 10 this year, had some fruit also.
|Here is another breakfast from the other day. Lots of garlic and onions were added to the chicken and kale mix.
I use plenty of coconut oil when I cook and I often add extra fat on the kids’ meat. My husband got me a lead free crock pot yesterday, and I am planning on cooking meat overnight so that I have meat ready for breakfast. My children don’t have any blood sugar problems, but I still keep an eye on the fruit intake and encourage them to eat more vegetables.
As you can see breakfast in our house is not much different than a lunch or dinner. I should add, that it is best to go easy on cruciferous vegetables such as cabbage and kale if you suffer from a hypothyroid problem.