Thanksgiving without the hang-over


Sure, this recipe doesn’t have the mashed-potatoes and gravy with turkey and stuffing, but it leaves the same after affect where you want to just keep crawling back for more.

Cauliflower Rice Stuffed Acorn Squash- Here are the ingredients, how we cooked it and I would encourage you to put your own little touch into it:

2-3 acorn squash, halved and seeds removed (the recipe we had called for two squash, but we had extra stuffing and wished we would have had more squash on the ready).

1 small head of cauliflower (don’t get one that’s too big)

1-1.5 lb. of ground beef

1 package of mushrooms (any kind will do)

2 apples, diced

1 yellow onion

1/2 cup pecans, chopped

2 Tbsp coconut aminos

1/4 cup coconut milk

1 Tbsp apple cider vinegar

1 Tbsp balsamic vinegar

1 tsp garlic powder

1/4 dried minced garlic

1 tsp cinnamon

1/4 tsp ginger

salt and pepper to taste


1. Preheat oven to 350 degrees

2. Cut squash in halves and remove seeds. Place the open side on your baking sheet and bake for 45 minutes. You’ll know it’s done, and you’re good to go, if you press on the outside and it gives a bit.

3. Rice your cauliflower in a food processor, while you cook the squash.

4. Add cauliflower to a saucepan over medium heat, along with 2 Tbsp of water and 2 Tbsp of coconut aminos. Cook for approximately 20 minutes or until the cauliflower shrinks down a bit.

5. While the rice is cooking, add chopped onions and apples to a large skillet. Cook for about 3 minutes then add ground beef. Cook until beef is cooked through half way, then add the mushrooms.

6. Let ingredients cook down for a bit longer, then add the seasonings from above, coconut milk, and vinegars to the saucepan. Mix throughly.

7. When both the cauliflower rice and beef mixture are done cooking, combine them – either in the large skillet or large bowl and mix them up.

8. Once your squash is done cooking, flip over and add your concoction. Sprinkle pecan pieces on the top of the stuffing and cook uncovered for 8 minutes.

Have fun and don’t worry if you eat it all in one sitting!

Easy Breakfast Hash

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If you’re like me and wake up by four o’clock every morning, you want a hassle-free way to get some quick fuel with your coffee to get the day going.

Try making this easy hash recipe ahead of time for stress-free mornings.


  1. Buy vegetables for roasting. Root veggies work well; we used russet potato, red potato, onion (other options are parsnips, cauliflower, broccoli, eggplant, etc).
  2. Preheat your oven to 375 degrees.
  3. Wash, peel, and chop vegetables into bite sized cubes/pieces.
  4. Put chopped vegetables in a big bowl and toss with just enough oil to coat it all (we used olive oil).
  5. Season with whatever you like, but save the salt for when you take the veggies out of the oven so it doesn’t burn (we used pepper, salt, crushed red pepper). You can also switch it up with herbs like oregano, thyme, basil, rosemary, sage, chipotle, or Indian spices like vindaloo and garam masala.
  6. Spread vegetables in a single layer over two baking sheets.
  7. Bake for about 45 minutes, flipping and stirring the veggies every fifteen minutes to prevent them from sticking. But if they do, so what, eat the crunchy pieces off the pan later. what can I say, I’m a fat kid!)
  8. In a pan on the stove top, brown 1 lb. of breakfast sausage (we like the Beeler’s breakfast pork from the Wedge). Tip: slice each sausage link down the middle and remove the pork from its casing before cooking.
  9. Drain the excess fat from the pan and mix with your hash when it comes out of the oven.

This makes about 8-10 servings, enough to enjoy all week long.

Top with an egg or two in the morning to add protein and deliciousness to the mix. Add Cholula or Sriracha sauce for extra spice.

Bon appétit.

Meal Plan for Success


Eating a healthy diet can be a hassle. It tests your patience, commitment to eating well, and your ability to budget.

First, you have to find recipes that appeal to you. Then you have to make a grocery list of all the ingredients in the meals you plan to cook. After this, it’s off to the store to buy ingredients. Then you come home and spend up to a few hours cooking your food. Once your meals are prepared, you have to grab a sponge and clean up your mess.

Two days later, it’s time to begin this whole song and dance again. Sweet!

You might even end up scrapping the whole cooking idea and order your meals instead. This is not a budget friendly option.

Of course it would be easier and cheaper to hit up the dollar menu of different fast food restaurants all week. It’s quick and requires no planning or clean up on your part. But like spending all your free time sitting on the couch watching TV, this is not a sensible option.

Approach meal planning like your time at the gym. Commit, commit, commit.

Every week I look at my schedule and commit to five days that I plan on going to the gym. I give myself room to make one change in the event of an unforeseen event, but that’s it.

Do the same with your meal planning. Sit down on a day that works for you and plan out your meals for the week. Plan your meals for six days of the week, this gives you one wildcard day on the weekend to eat what and where you please. Break the week up into two, three-day chunks, with a trip to the grocery store in the middle. If two trips to the store isn’t an option for you, choose one day to head to the store to buy your food for the week.

Another option is to set yourself up on a meal plan like they offer at Origin Meals to get you through the week.

Keep it simple to set yourself up for success.

How to Make the Paleo Diet Work for You

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It is no secret that fads in the diet world come and go on a regular basis. While the paleo diet has certainly been labeled as such, what provides faith that this movement is not just a flash in the pan is its continually updated recommendations based on the latest research findings.

In fact, many of the biggest names in the paleo world actually seem to be less concerned with us eating as our ancestors did, and more so with us following what is going to allow us to live the healthiest lives possible – even if it goes against what they’ve advised in the past.

Case in point, Your Personal Paleo Code by Chris Kresser. For a long time the “rules” of the diet were simple: to thrive, and live a life free of disease you should be eating a diet consisting of only vegetables, fruits, meat, and some nuts and seeds.

While the basic principals of the diet remain unchanged, as further studies have been completed, researchers have found that, in some cases, we’ve actually adapted to tolerating some of the foods that were originally thought to be unhealthy.

What complicates things is that it’s not the same for everyone, and you might not know that a specific food has a negative impact on your health if you’ve never tried going without it for a while.

Your Personal Paleo Code outlines not only a process for figuring out what foods best suit you, but also explains why.

Whether you’ve been on the fence about giving the paleo diet a shot, or you’ve been following it for a while, I guarantee you will find this book a helpful read.

Check out the Personal Paleo Code website for more info on the book.