It’s only a few days away from Scott’s Iron Man Competition (his 2nd one this year). This week we have been eating easily digestible, nutrient dense, high energy foods. I went to the Western Wake Farmers Market on Saturday and stocked up on all organic produce and grass-fed organic chicken and stew beef for the week. I also bought grass-fed diary from Whole Foods. I tried to keep our food squeaky clean in preparation for his big race and I think it was a success. If only I did this every week!
It is squash season and they are in abundance everywhere and in so many varieties. The easiest way of eating fresh is to eat foods that are in season. It can also give you a feeling of being in balance with nature, grounded and focused. I combined that with the food of the Incan Warriors, quinoa, to give my man the strength and endurance he needs for his Iron Man this weekend. He is my warrior 🙂
Quinoa Stuffed Squash
3 Organic Acorn Squash
1 Cup Organic Quinoa
2 Cups Organic Chicken Stock
2 Cups Organic Spinach (Cooked)
3 Organic Roma Tomatoes (Chopped)
1/2 Can Organic Black Beans (Drained and Rinsed)
A pinch of Nutmeg and a Pinch of Salt
Cut acorn squash in half and remove seeds. Trim the bottoms of the squash to create a flat surface to balance them on the rimmed cookie sheet while baking. Lightly brush the inside and outer rim of the squash with olive oil. Place in oven at 400 degrees for about 40 min.
Rinse quinoa and cook in the chicken stock until tender, about 20 minutes.
Wilt the spinach in either a sauce pan or in the microwave and then mix together with roma tomatoes (raw), black beans, quinoa, nutmeg and salt.
Once squash is ready, spoon in the stuffing and return it to the oven for about 5 more minutes.
The super good stuff:
Quinoa is a perfect protein containing all essential Amino Acids
Acorn Squash is loaded with fiber, vitamin C, Potassium and Manganese
Spinach is an excellent source of A,K,Folate and Potassium
Health and Happiness – Andrea