Today feels like New Years day for me. We sold our house in Broward and closed yesterday morning. So, waking up this morning with a huge task completed really feels like starting fresh. We are settled into our cute beach apartment on Miami Beach and ready to tackle 2016 head on.
Now, time to catch back up on the fun things in life. First thing first, sharing this awesome Gluten Free recipe I made for dinner a few nights ago. I have already gotten great feed back on it from my fitness friends and health foodies alike. This recipe is packed with vitamins and great nutrition. Oh, and it’s delicious. 😉
My original plan was to use acorn squash but my Whole Foods was out of it that day. So I picked up a couple of Kabocha squash instead. The main difference is that this squash is slightly sweeter and has a texture more like pumpkin or a sweet potato. It cooks a little faster too which is great. I did a little nutrition research on this squash and found it is rich in beta carotene, iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins. Win, win if you ask me!
- 2 Acorn or Kabocha Squash (equal size if possible)
- 2-3 tablespoons olive oil
- 1/2 medium sweet or red onion, diced
- 5 cloves garlic, chopped
- 1 lb. organic grass fed ground beef
- 2 cups Baby Bella mushrooms or Shitake – chopped
- 1 small green or red bell pepper, seeded, cored, diced
- 1/4 teaspoon cumin
- 1/4 teaspoon nutmeg
- A dash of spicy curry, red pepper, or other spice, to taste
- Sea Salt to taste, divided.
- 2 red or yellow tomatoes, seeded, diced
- 1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
- Splash of balsamic vinegar
- 2 Tablespoon Maple Syrup
- 1/4 cup Organic Ketchup
- 1/2 cup of gluten-free organic beef broth (only if you need extra liquid to prevent from drying out – explained later)
- Fresh chopped parsley, as needed