Fall recipes

I went to Martha Stewart's website to try and find the recipe scott was talking about and couldn't, but found this link and found a bunch of really good fall recipes, take a look
http://www.marthastewart.com/275033/sweet-potato-and-yam-recipes/@center/276955/seasonal-produce-recipe-guide#344009

Squash recipe

Here's the original recipe, the way we made it is in (____)
 Roasted Garlic Squash
8 servings 1 hour 20 min total time      

4 teaspoon  extra-virgin olive oil (2 Tablespoons)      

1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks  (1 acorn squash) 

1 teaspoon kosher salt (leftout)

1/4 teaspoon  freshly ground pepper

5 tablespoons unsalted butter (left out)

24 fresh sage leaves  (we didn't see that it was leaves so we used the powder)

1/2 cup peeled garlic cloves       (we used 1 whole garlic)

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Directions

1. Heat oven to 400 degrees F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet (to do this, I put garlic in aluminum foil). Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper (we cut squash almost like cantaloupe or watermelon pieces, cover in oil, then in pepper, and set the garlic and squash in pan in oven). Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
2. Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter. (skipped this step)
3. Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.(when the squash came out, we dug the garlic out of the skin or whatever the stuff is called around each clove, tossed that and the sage over the squash and enjoyed, the sage and squash were 2 good fall flavors)

Things to help with cold and flu, and 3 recipes

I read this article and found it interesting, it was posted as a link on facebook and it's about the top 5 regrets people make on their deathbed, pretty much- a way people would live life to the fullest, if they could go back and change it!
http://www.ariseindiaforum.org/nurse-reveals-the-top-5-regrets-people-make-on-their-deathbed/

DIY Vicks Shower Pucks ~ put theses in the bottom of your shower when your sick and let them melt away while you have a hot shower. Leaves you feeling less stuffy and helps to clear up colds faster.

Ingredients:

1 Cup Baking soda
1/2 Cup Cornstarch
1/3 - 1/2 Cup Water
2 - 3 tsp Vicks vapor rub

Heat water enough to melt vicks in. Add in baking soda and cornstarch and mix into a think paste, if you need to add more water. Line a muffin tin with paper cups, fill each cup about half way with mixture. Let dry overnight. Remove from paper cups when discs are hard and store in an airtight container.

Foods that HELP with Colds and flus: (***remember i'm not a doctor, not medical advice! But you can do research on why!)
Garlic
Ainse seeds/ sunflower seeds
Fish
Citrus fruit
fennel
yogurt (probiotics)
green tea
red pepper
mushrooms
turkey/ chicken
leafy greens 1 article I read generally said leafy greens, the other listed> (kale, collard greens, broccoli, and cabbage- can fight infection)
blueberries
dark chocolate
carrots/ sweet potatos
oats
strawberries
tomatoes
chicken soup (hint, look above, garlic, fennel, leafy greens, sweet potato's, carrots, mushrooms, red peppers, a lot of these can be put into a chicken noodle soup- what ever you like!)
lean meat
honey

For dehydration, or to boost electrolytes you can drink (remember i'm not a doctor)
Gatorade, powerade, pedialyte, or any store brand, there are pedialtye and some store brand popsicles too. There is also a powerade zero and G2 Gatorade that is lower in calorie or 0 calorie.

chicken soup

1 chicken, cut into 8-10 pieces (remove skin, leave bone in)
 

8 cups of chicken broth (homemade is preferable, but unsalted, low-fat canned is fine.**)
3 large cloves of garlic, chopped
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
8 ounces dried wide egg noodles or 1 cup uncooked long grain rice
1/2 cup finely chopped fresh parsley
2 tablespoons fresh thyme or 2 teaspoons dried thyme

Pat chicken parts dry. Season pieces with salt and pepper. Brown chicken parts in a heavy Dutch oven with 1 teaspoon of canola oil over medium-high heat for about 6-8 minutes, turning once.

Add chicken broth to the pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard bones from chicken. Cut or pull apart chicken meat into bite-sized pieces and reserve.

Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots, celery, and thyme. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead, but be sure to store broth and meat separately in the fridge.)
Stir in noodles, parsley, and reserved chicken. Simmer until noodles are tender, about 5 minutes. If using rice, simmer until rice is done. Season soup to taste with salt and pepper. Ladle into soup bowls and garnish if you like with parsley.

** Canned soup can be made to taste more homemade by simmering it for about 45 minutes with a couple of celery stalks, carrots, half of an onion chopped, a bit of garlic, some peppercorns, and a bay leaf. Strain before using.

Ginger Cinnamon Tea

1/2 cup thinly sliced fresh ginger
6 cups water
2 cinnamon sticks
2 tablespoons honey or brown sugar
lemon wedges for garnish if desired

In a saucepan, simmer ginger, cinnamon, and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve.

3 squash recipes

Spicy squash soup

Ingredients serves 8

• 2 tbs vegetable oil
• 2 onion
• 1 garlic clove chopped
• 1 minced ginger root
• 1 celery stalk chopped
• 2 tsp coriander seeds
• 1 tsp ground cumin
• 1/2 tsp pepper
• 1/4 tsp grated lemon rind
• 1/4 tsp turmeric
• 8 cups butternut squash (3 lbs approx.)
• 4 cups of stock- veggie or chicken
• 1 can of 400 ml coconut milk
• 1/2 cup fresh coriander leaves

Preparation

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, celery, ginger, fresh and ground coriander, cumin, salt, pepper, lemon rind, turmeric and hot pepper flakes, stirring until aromatic and onions are softened, 5 to 8 minutes.
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low; cover and simmer until squash is tender, about 20 minutes.
In blender or food processor, puree soup, in batches, until smooth. Return to clean saucepan; reheat until steaming. Stir in coconut milk; heat through. Serve sprinkled with coriander leaves.

Spaghetti squash with herbed butter

Portion size6

Ingredients

• 1 1spaghetti squash, (3 lb)
• 1/4 cup   freshly grated Parmesan cheese

Herb Butter:

• 3 tbsp.  butter
• 1 1large clove garlic, minced
• 1/4 tsp  salt
• 2 tbsp. chopped fresh sage or fresh basil or fresh parsley
• 1/4 tsp pepper

Preparation

Halve and seed squash. Place, cut side down, on lightly greased baking sheet; bake in 400°F (200°C) oven for about 1 hour or until flesh is easily pierced. (Alternatively, microwave, flesh side up and covered with plastic wrap, at High for 15 minutes or until easily pierced.) Using fork, gently scrape cooked strands from squash; transfer to large bowl.
Herb Butter: Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage and pepper. Pour over squash; add cheese and toss.


Additional information : Variation
Acorn Squash with Herb Butter: Substitute 2 acorn squash, halved and seeded. Bake for about 45 minutes or until tender; brush with Herb Butter. Sprinkle with cheese and return to 400°F (200°C) oven for 5 minutes.

Roasted Garlic Squash
8 servings 1 hour 20 min total time      

4 teaspoon  extra-virgin olive oil

1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks

1 teaspoon kosher salt

1/4 teaspoon  freshly ground pepper

5 tablespoons unsalted butter

24 fresh sage leaves

1/2 cup peeled garlic cloves      

---

Directions

1. Heat oven to 400 degrees F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
2. Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter.
3. Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.

 

Sometimes the most ordinary things could be made extraordinary, simply by doing them with the right people. (Elizabeth Green, repeated by Nicholas Sparks)

Sugar free, Gluetin free pumpkin recipes, benefit of pumpkin

A married couple I know the husband from college- eats trying to avoid as much of the junk that they put in food today. One choice they make is to eat gluten free, I think partially because of an allergy in the house. I was told by a naturopath that wheat free eating helps with the allergy but also with other health issues to like migraines and depression, but it is something to talk to with a health care professional and looking into completely before changing your diet unless it is a diagnosed allergy. A posting intoxicated on life did on gluten free, sugar free pumpkin recipes is at this link: http://intoxicatedonlife.com/2013/10/01/gluten-free-sugar-free-healthy-pumpkin-recipes/?utm_source=rss&utm_medium=rss&utm_campaign=gluten-free-sugar-free-healthy-pumpkin-recipes&utm_source=MadMimi&utm_medium=email&utm_content=Check+out+the+Newest+Posts+from+Intoxicated+On+Life&utm_campaign=20130929_m117367787_RSS+Feed+for+http%3A%2F%2Fintoxicatedonlife_com%2Ffeed%2F&utm_term=Gluten-Free_2C+Sugar-Free+Healthy+Pumpkin+Recipes

Here is her link on the benefit of pumpkin too:
http://intoxicatedonlife.com/2013/10/02/reasons-to-eat-pumpkin/?utm_source=rss&utm_medium=rss&utm_campaign=reasons-to-eat-pumpkin&utm_source=MadMimi&utm_medium=email&utm_content=Check+out+the+Newest+Posts+from+Intoxicated+On+Life&utm_campaign=20130929_m117367787_RSS+Feed+for+http%3A%2F%2Fintoxicatedonlife_com%2Ffeed%2F&utm_term=Pumpkin+Power_21+5+Reason+to+Eat+Pumpkin

Are you eating enough?

If you are exercising a lot, are you eating enough?  Are you eating the right mix of food? More protein rich foods that are low in fat are likely needed.  Look at your tracker and see.