Paleo in PDX

Finally, I have some time (although not much) to sit down and write! I’ve been a studying machine lately and it’s going to continue hardcore the rest of this week and next. I’m thankful for this outlet … it gives me a break and relieves stress.

So as you can guess, I spent most of my weekend studying — very exciting, I know, but also very necessary. Naturally, I found time to cook and eat well though because it’s a must in my book. After all, good food contributes to my entire well being, performance and learning capabilities. I’m really hoping my diet contributes to a successful midterm next week when I’ll be asked to show origins, insertions and actions of various muscles (don’t know what I’ll be given) on a skeleton. I have so much to memorize, it’s terrifying.

Anyway, one of the things I made this weekend was PaleOMG’s 5-ingredient breakfast stuffed acorn squash. I made a few changes to make it my own, and it turned out great. Here are the ingredients I used:

• 1 acorn squash, halved and seeded
• 2 tsp bacon fat
• 1/2  lb or so smoked turkey kielbasa, sliced (no sugar added)
• 1 small yellow onion, chopped
• 1 cloves garlic
• 5 chard leaves, chopped
• 1 green apple, chopped
• 2 pastured eggs
• Sea salt and pepper to taste

I sautéed the apple with the onion and garlic in bacon fat. Then, once softened, I added the kielbasa (which was already cooked) and chard. I followed her instructions pretty closely for the rest. The hardest part is scooping out the acorn squash without tearing the skin — very tricky. I ended up not scooping all the way to the edges to prevent tearing. Then I scooped it out and at it later with my meal. Problem solved! Also, I ate my squash boat with avocado slices.

These are mighty tasty and there’s many combinations you can do. Also, if you haven’t been to PaleOMG’s site, I highly recommend checking it out. Juli is awesome, funny, honest and comes up with some wicked awesome recipes.