Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
What’s wrong with eating anything we want, anytime we want it?
Well, first of all, in order to have fresh produce year-round, it’s often grown in faraway places with opposite or longer growing seasons, or in a greenhouse, heated to a cozy temperature, compliments of fossil fuels.
Then, that out-of-season produce is transported long distances, burning up lots of fuel along the way to your shopping cart.
To top it off, foods are often picked green in order to make the long trip without going bad.
Less mature foods may not contain the same quality of nutrition or flavor as foods picked in their ripe perfection.
Recipe of the Day: Ginger-Cardamom Baked Acorn Squash
Active Preparation Time: 8 minutes
Total Preparation Time: 53 minutes
When the warm weather gives way to the cool, crisp days of fall the winter squashes start to appear in supermarkets and farmers markets.
Winter squashes, which can last for weeks in your kitchen, are also rich in the heart-loving nutrient beta-carotene.
This sweet and flavorful recipe is so simple – just split open a small squash, scoop out the seeds, and season it with ginger, spices, and almonds.
And it will fill your kitchen with wonderful smells!
Makes 4 servings (1/4 squash)
One 4″-diameter acorn squash
Juice of 1/2 lemon
1-1/2 teaspoons extra virgin olive oil
1 teaspoon honey or agave nectar
1 teaspoon crystallized ginger, mashed with a mortar and pestle
1/4 teaspoon turmeric
1/4 teaspoon cardamom
2 tablespoons slivered almonds
*Use as many organic ingredients as possible.
1. Preheat the oven to 350°F.
2. Split the squash in half and scoop out the seeds. Place in a baking dish, cavity side facing up, and cover the bottom of the dish with 1/2″ of water.
3. Mix together the lemon juice, olive oil, honey, crystallized ginger, turmeric, and cardamom in a small dish. Drizzle half of the mixture evenly over each squash half.
4. Sprinkle the slivered almonds on top of the squash halves.
5. Place the dish in the oven and bake until the squash is golden and tender, about 45 minutes.
Variation: Use any small squash for this recipe, such as butternut, buttercup, or kabocha.
Per serving: 114 calories, 4.5 g total fat (0.5 g saturated), 5 mg sodium, 20 g total carbohydrates (7 g sugar), 6 g fiber, 2 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN