Sunday, January 4, 2015

Sausage & Peppers, Kale Salad, Akron Squash and Spinach Parmasean Couscous

Today was the first meeting of the new Group 

"Eat Clean, Train Mean in 2015"


A fantastic group of individuals with a common goal.  To do better with eating, fitness and health in 2015.  Cindy Giacobbe is the brain child of this group and what a fantastic idea!  We share ideas, recipes, concerns and of course offer support to each other.  We have a facebook group and and plan to meet on a regular basis through out the year.









Cindy opened her home today and a few of us took advantage of it.  We each brought a "clean" healthy dish to share.  No one needed dinner after this event!  It was awesome stuff!




THANKS CINDY FOR CREATING THIS GROUP







On the menu was: 

Italian Sausage and peppers 
Kale Salad  
Spinach Couscous
Apple stuffed baked acorn squash
Brownie Bites









Easy Sausage and Peppers

  • whatever kind of sausage you like......Cindy used Giant Eagle Sweet Italian Sausage
  • 1 large can of plain tomato sauce 
  • 1 each Red, Yellow and Orange Peppers - cut into pieces
Throw everything in a large saucepan and simmer on stove for about 1 to 1.5 hrs




Apple Stuffed Acorn Squash (this recipe will make 2 servings)
1 Acorn squash
• 1 Apple (diced)
• 2 Tablespoons oats
• 2 Tablespoons walnuts (crushed) or any nut you like
• 2 Tablespoon honey or agave
• 1 Tablespoon butter (softened)
• ¼ teaspoon cinnamon

Heat oven to 350.

Cut your Acorn Squash in half length-wise and remove seeds and fibers. Cut 2-3 little slits in the inside of the hallowed out Squash. Add water to the bottom of the pan. Bake the Squash for 20 minutes.

In a bowl, mix Apples, Oats, Nuts, Honey, Butter and Cinnamon.

After 20 minutes, remove the Squash and fill with the Apple Mix with a large spoon. You are going to need to really pack it in there and it will still be over flowing a bit. Once they are full - put them back in the oven for 20 minutes. You'll know it's ready when it is a nice golden brown.
http://www.tasteofhome.com/recipes/apple-stuffed-acorn-squash#ixzz3NVQElFK0



SHREDDED KALE SALAD WITH TOMATOES, OLIVES + FETA // Serves 2 to 4
I feel like this salad is a great canvas for little changes to fit your fancy. It would be nice with a fresh torn crouton, maybe a grilled protein of choice to make it a more filling meal, or I've added some cooked black lentils. If you find yourself with salad responsibilities for a summer dinner party, this would hold up well, even dressed in advance, and could sit for awhile without getting wilty.
  • 8-10 large Tuscan/Lacinato/Red Kale Leaves
  • 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. sea salt and fresh ground pepper
  • 3 Tbsp. fresh dill and/or mint
  • 1 Tbsp. apple cider vinegar
  • 1 teaspoon mustard
  • pinch of red pepper flakes
  • 2-3 ounces sheeps milk feta
  • few handfuls of sun gold or other baby tomatoes, halved
  • 1/3 cup pitted and chopped olives, kalamata or other favorite
  • 1/4 of a red onion, minced
  • http://www.sproutedkitchen.com/home/2013/8/13/shredded-kale-salad-with-tomatoes-olives-feta.html




Brownie Bites can be found on an earlier blog here on my site.  http://susiespaleoishlife.blogspot.com/2013/05/first-post-of-favorite-recipe.html




 Parmesan Spinach Couscous
1 box of Parmesan flavored couscous  (Near East makes a good one)
Coconut Oil - melted
Garlic Salt
handful of bagged spinach (add in at the end)

Pretty easy - follow directions for couscous using coconut oil, add in garlic salt to taste. Once couscous is done, add in spinach while hot and mix well.







NEXT MEETING IS SCHEDULED FOR JANUARY 11th at 2pm.  We'll make something as a group that we can all take home!!.  If you are interested in attending message me!!

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