Beef Taco Stuffed Squash

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The leaves are turning, the air is crisp and it’s the perfect time to eat acorn squash or carnival squash. They are so plentiful, you can get them everywhere.  For the love, please do not just let these delicious squash sit around as your fall decor! They are so tasty, simple to make and inexpensive this time of year.  Stock up and use them this winter!  I stuffed this carnival squash with my all time favorite taco filing. I use this filling for taco night on tortillas, on top of a sweet potato or squash, on a taco salad or on it’s own.  Ground beef, turkey or chicken can be used and it tastes great every time.

Ingredients:

1 lb of ground beef, turkey or chicken

1 small onion, diced

1 jalapeno, diced (keep seeds and ribs if you like it hot)

1 sweet pepper, diced

1 15 oz can of black beans, drained

1 tablespoon chilli powder

1 tablespoon ground cumin

2 cups of chopped spinach (or other leafy green)

salt and pepper

2 acorn or carnival squash, cut in half, seeds removed

olive oil

cheese (optional)

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In a skillet, brown the beef and onion with some salt, add the pepper and continue to cook until soft.  Add the rest of the ingredients and continue to cook until the veggies are soft and the flavors are incorporated.

For the squash, place the cut squash on a cookie sheet flesh side up skin side down.  Drizzle with olive oil, salt and pepper. Place in a 400 degree oven for 25 minutes.

When the squash is soft and cooked through, scoop the filling into each, sprinkle with cheese if desired and place back into the oven for 10 minutes or until hot and bubbly.  Scoop out with a spoon to eat and enjoy!

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My First Marathon, Chicago 2014

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Why I ran…

I can’t remember a time that I did not run since high school…a couple of miles here and there for exercise.  I ran my first 5K in Maryland in 2002, but I didn’t start running races regularly until 2009 when a few good friends and I started running and completed a half marathon in Baltimore.  I don’t remember getting “hooked” at the time, but once I ran the half, I wanted to sign up for one again and again- to get better times, to get the satisfaction of finishing and ultimately to make connections during the journey to the race.  The latter is what keeps me coming back again and again and what solidified the decision to run a marathon.  I am so blessed to have a group of “running ” friends who started out as a run club and now we do life together.  My dear friend Beth ran her first marathon last year in Chicago with Team World Vision and was out to recruit friends to run with her this year.  I said yes because it was something I always wanted to do “sometime” when the time was right and I was very skillful in making excuses why now was not the right time.  I’m too busy, I want to get faster, I should lose some weight first, I can’t afford to get injured now, what if I fail?….  Well, this was the year that my excuses stopped in many aspects of my life.  I stopped “wanting” to do things this year and actually starting doing things.  I came to the realization that it does not have to be perfect, I just need to start and the rest will come.  Friends were being brave all around me in aspects in their lives, so why can’t I? I also loved the idea of running for Team World Vision and raising money for clean water in Africa.  It gave a greater purpose to the race and I was so happy to be making an impact on lives on the other side of the world. So the journey to 26.2 began.

The training…

After our 20 miler

After our 20 miler

Not only did I have 3 amazing friends to train with, we also raised money together for clean water.  We organized a gala, sold t-shirts, had a garage sale, created a hashtag (learned what a hashtag was) and we RAN.  We ran a lot.  We ran on days that we had to be at work at 7AM, but still had to get in 8 miles before.  We ran when we were tired, we ran when it was hot, we ran at night when we get just needed to get the miles in, we ran in the dark in those early morning hours in September and October, we ran alone when we were traveling and texted to see how the others were doing.  We prayed for each other when we lost motivation or felt a cold coming on.  I could not have done the 18 weeks of training without Beth, Jocelyn and Maureen.  A fellow marathoner told me “Get to the start line and then get to the finish line”.  This summer and the 18 weeks of training got me to the start line. I still don’t know how I did it all. Now that I was there, I was terrified.

Race weekend…

We were on our way to Chicago.  The first day was about getting to the expo, picking up our packet and having a dinner with Team World Vision.  The dinner was amazing and inspiring and the speakers who spoke that night talked about the impact we had on people in Africa.  How children, mostly girls, had to walk an average of 3-4 miles each day to get water that was dirty.  This prevented them from going to school.  The Team World Vision Chicago raised money to provide 26,000 people with access to clean water.  That is huge and I was so proud to be a part of that.  The take away that I got from the dinner was to “Turn Love into Action”.   We turned our hearts for helping others into action by raising money and running this race.  Hopefully it won’t stop there, and others will be inspired to do the same just like Beth got 3 friends to run with her this year.  With the images of people across the world who have unbelievably hard lives, we knew that our pain and discomfort during the race was temporary and they live with pain and discomfort from dirty water all the time. A couple hours of running didn’t seem like such a hardship now.

Race day….

Walking to the start corrals from the Team World Vision Tent

Walking to the start corrals from the Team World Vision Tent

Waiting in to start

Waiting to start

We had a 5:45AM Team Word Vision pep rally to attend.  We loaded on the train packed with runners.  The energy and nerves were palatable.  The Team World Vision tent was bursting with energy with last minute preparations, affirmations, a team cheer, prayer and song.  It was so awesome to be there, but the looming 26.2 made it difficult for me to concentrate.  We made our way to the start corrals and stood and waited.  I got cold and stiff and nerves were completely taking over.  I got through it because Beth was by my side having done this a year before. We left the hotel at 5:15AM and I didn’t cross the start line until 8:20.  Finally the start came and the first two miles I was numb with nerves, cold and stiffness from all of the standing.  I saw Steve at mile 1 and 3 realized how much it will mean to be looking for him in the miles to come.  I knew the next time wouldn’t be until 11. The crowds were amazing, lining the streets and cheering. I was just in total awe of being in that city, running this race. I was running with Beth and keeping a decent pace.  I wanted to keep the pace until we saw our husbands again at 11.  Then I wanted to keep up until the half way point.  At 13.1, I felt good about the pace, but I was starting to slow.  My legs were starting to really ache.  My stomach was turning because of the chews and Gatorade.  I kept thinking how many more miles I had to run.  I tired to focus on the signs and other runners- anything to keep my mind off the pain and looming miles ahead.  I saw runners running in honor and memory of loved ones, I saw a blind runner, a saw a women on the side cheering wearing a pink shirt who had no hair, I saw runners running for charities and I’m sure if I could have focused more, I would have noticed more.  More people overcoming adversities much bigger than mine.  I didn’t have these problems, I just had to endure some pain for a few hours.  It would go away, and theirs won’t.

I loved seeing the signs and the loved ones cheering for their runners.  Of course my favorite was my husband with his iPhone taking a video as I run by or standing with a sign that simply said “Go #runforlifelancaster”  cheering fiercely telling me I could do this standing alongside Scott with his red Phillies hat and camera at the ready. But some of my other favorites were “Keep Calm and Run a Marathon”, “Do Epic Shit”, “Pain is Temporary, Quitting is Forever” using them as mantras as I put one foot in front of the other.  And that is what I did when I had 10 miles to go and then 6 miles to go, 2 miles to go, kept putting one foot in front of the other.  Praying, giving thanks, watching the kids cheer for their parent, parents cheering for their kids, trying to be a role model to my own kids and family who were keeping track of my steps from afar.  It was really hard to get through the last couple of miles, but I didn’t have any doubt that I would make it.  I just kept focusing on the finish line and knowing I would be there sooner or later. Then in mile 25 the pain was real and my legs didn’t want to go anymore and I started to walk…with the streets lined with cheering and runners laboring on all around me. A fellow Team World Vision runner came up behind me and grabbed my shoulders and said no, that I was not going to walk now.  I was going to keep running because we had less than a mile and I could do this.  I took her hand and said thank you and kept running with tears in my eyes.  Realizing that one stranger, saying a few encouraging words can make a world of difference.  I ran to the finish line.

After the race…

2014 Chicago Marathon Finisher
The finish line behind me, I had to get through the mobs of delirious runners grabbing for their metal, water and snacks. My legs were cramping and I just wanted to see my people. I didn’t really know where I was, I forgot how to get to the charity tent even though we were told several times make three lefts, I somehow could not muster up that information.  I finally made it to Beth, Jocelyn, Maureen and our families at the charity tent so relieved that it was done and we were together again. That night we had the most amazing celebratory dinner at a restaurant in Chicago called Quartino and reflected on the race and our journey. I wouldn’t have changed a thing about the whole experience. Really, the race was about the connections and journey there and finishing was just the icing on the cake. And that’s why I keep going back, keep signing up for races. Not to PR or get another metal to add to my collection. It’s about the journey there and the new things I learn each and every time. Everyone asks “Will I run another marathon?” And as long as I have friends by my side and my health, the answer is an unequivocal yes. I will run another.

Some things I learned along the way:
*If you want to do something, just start. The rest will come, take the first step and you will get there. It might not be perfect, but you will learn along the way.
*No more excuses, step up and DO
*Turn Love into Action
*Do more Epic Shit
*Say a kind word to a stranger; you never know how that will change the course of their day
*Relish the journey

Maple Pecan Granola and Homemade Greek Yogurt

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I have had several people tell me recently that they make their own greek yogurt.  So I finally got over all of the “heating to this” and “cooling to this” directions and tired it. It was not as difficult as I imagined.  I am blown away by how much better it tastes than the brand name greek yogurt in the stores.  I was never a fan of plain greek yogurt. Even if I added a bunch of fruit,  I inevitably needed to add honey or maple syrup for sweetness and the sugar just added up and it was still too tart for me.  But THIS yogurt tastes good, even with just the addition of a lightly sweetened granola.  If you have the time, try it.  I think once I have a system down, it will not take long at all and I can make this on a regular basis instead of buying greek yogurt.

You can use any milk.  Living here in Lancaster County, I am lucky to have some pretty cool local sources for dairy around.  I bought a brand called Oasis at our local farm market. Oasis farmers work on small, diversified farms where animals roam on healthy pastures and synthetic chemicals are not allowed.  The milk from Oasis farmers comes from grass fed cows and is pasteurized at the lowest possible heat to preserve as many health benefits as possible.   This milk is more expensive than milk in the grocery store, but to make 2 quarts of high quality, tasty greek yogurt still cost effective. You can also use regular milk from the grocery store and that works great too! There are several sites on the internet that explain how to make greek yogurt.  This is how I made it, but there are variations.  Find what works best for you!

Homemade Greek Yogurt

Ingredients:

1 gallon milk (I used whole)

1/2 cup of yogurt with live cultures

Place the milk in a large pot and scald it, stirring often, bringing it up to a temp of 178 degrees.  Remove the pot from the burner and into an ice bath until the temp lowers to 110 degrees. Wisk in the 1/2 cup of yogurt.  Pour into clean jars and place in a cooler wrapped in blankets to maintain the heat and let it sit for at least 6 hours.  I had mine in overnight, about 9 hours.  To make the thick greek yogurt, strain it using layers of cheesecloth (or you can use an old t shirt or pillowcase).  Strain it for 2 hours or until desired consistency.  Place in jars and refrigerate.

There is nothing better to go with your yogurt than granola.  This granola is packed with seeds and nuts and has the perfect amount of sweetness.

Maple Pecan Granola

Ingredients:

3 cups of rolled oats

1 cup ground flax

1 cup of raw sunflower seeds

1 cup of raw pumpkin seeds

1 cup pecans, roughly chopped

1/2 cup hemp seeds

1/2  cup slivered almonds or copped whole almonds

1 cup unsweetened flaked coconut

1/2 teaspoon salt

1/2 cup pure maple syrup

1/2 cup coconut oil, melted

2 teaspoons vanilla

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Mix the ingredients together in a  big bowl.  Place on a baking sheet with sides. Bake in a 350 degree oven for 10 minutes, stir and bake another 10 minutes until golden brown.  Let the granola cool completely so you will have bigger chunks of granola.  Then place in an airtight container.

Layer the yogurt and granola together for a perfect parfait!! I used blueberries, granola and yogurt and I also tried pumpkin puree, granola and yogurt and pumpkin pie spice for a more seasonal version. Enjoy!

Slow Cooker Pulled Pork and Creamy Cabbage Slaw

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This dinner was so easy on a Sunday afternoon.  We put the pork in the crock pot, went for a bike ride, watched football and had a nice meal at the end of the day.  Pulled pork is an easy and tasty dish to make when you need some hands off cooking time.  The slaw is a perfect complement.  I do not eat mayonnaise (just never liked it) so I do not make traditional coleslaw.  This slaw is packed with fall produce and is really cost effective this time of year.  I use the greek yogurt instead of the mayonnaise here, and it has a creamy tart taste.  I found a greek yogurt that is made locally from Fiddle Creek Dairy in Quarryville, PA and it is SO GOOD!  I was reluctant to try it because of the price and didn’t think it would taste that much different, but boy was I wrong.  It is so much better than the greek yogurt in the grocery stores.  I plan to make my own greek yogurt and see if I can come close to this taste.

Pulled Pork

Ingredients:

4-5lb pork shoulder

2 shallots, finely chopped

2 cloves of garlic, finely chopped

1 cup of chicken stock

1 tablespoon maple syrup

1 tsp chili powder

1 tsp salt

1/4 tsp cinnamon

Place all of the ingredients in the crock pot and mix together.  Place the pork shoulder in the crock pot and mix around until the pork is covered.  Place on low for 8 hours.  Stir occasionally.  With an hour or two left, take out the pork and shred it with two forks and place back in the crock pot for 1-2 hours.

Cabbage Slaw

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Ingredients:

4-6 cups green cabbage, shredded or chopped (you can mix red here too, but I only had green)

1/2 cup broccoli, finely chopped

2-3 carrots, shredded

1 apple, peeled, cored and shredded

1 shallot, finely minced

Juice of 1/2 lemon

1 tablespoon apple cider vinegar

1/2 cup toasted almonds

1/2 cup greek yogurt

salt and pepper to taste

Mix all of the ingredients together and enjoy with your pulled pork!

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Spicy Honey Almonds and Honey Sea Salt Almonds

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I am always looking for a quick, healthy snack these days. These almonds are a great blend of sweet and salty.  I made two versions- the spicy one for me and the plain for the rest of the family.  My kids love the honey and sea salt almonds and I have to admit, they are pretty tasty! They are great for an after school snack with a piece of fruit.  I have stored them now for about a week, and they do tend to stick in the jar.  I just use a spoon and break them up and it’s not really a problem.  And the almonds are still crunchy and taste great. I have made many different kinds of roasted almonds and I always roast them in the oven.  That’s not difficult, but I find this pan method even easier.  No oven required!  They are very easy to whip up in about 10 minutes!

Spicy Almonds

Ingredients:

1/2 cup raw almonds

2 teaspoons honey

1/2 teaspoon cumin

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1/8 teaspoon cayenne pepper

almonds 1

Toast the almonds in a dry skillet on the stove on medium heat.  Watch the almonds carefully and keep turning them until they are toasted and fragrant.  Be careful because they can burn quickly.  Mix the spices and honey in a microwave safe bowl.  Warm in the microwave for about 30 seconds until the honey is liquified.  Pour the mixture on the almonds in the skillet and stir on medium heat until the almonds are coated.  Pour the coated almonds on parchment paper or wax paper and let cool.  Once cooled, break the almonds apart.

almonds 2

Honey Sea Salt Almonds

Ingredients

1 1/2 cups of  raw almonds

2 tablespoons of honey

1/2 teaspoon of sea salt

Toast the almonds in a dry skillet on medium heat until browned and fragrant. Microwave the honey for about 30 seconds until liquified.  Pour the honey and sea salt over the almonds and stir the almonds and honey over medium heat until coated.  Cool the almonds on wax paper or parchment paper.  When cooled completely, break almonds apart and enjoy!

almonds 4

Simple Potato Leek Soup

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Soup season is here!  I will probably make it every other day until Christmas…not really, but soup is a great way to pack in nutrients in one delicious dish.  The potatoes are harvested, leeks are in season and this soup could not be simpler.  I added the tasty addition of the bacon.  It just adds the right amount of flavor. If you don’t eat bacon (which is obviously crazy 🙂 ), omit and and use another fat.  You can add corn to this or ham and chucks of potatoes for a hearty soup.  It is great for leftovers.  I actually think it tastes better the next day when all of the flavors are incorporated.

If you have never cooked with leeks before, they are in the same family as onion and garlic.  They more closely resemble a white onion, but with a milder, sweeter flavor. They do not overpower the other flavors in a dish.  They are plentiful in the fall and early spring. When they are in season, I often use leeks in place of onions.  Use the white portions and the light green portion and cut into strips (julienne).

Ingredients:

2 slices of bacon

2 leeks, white and light green portions, julienned about 2 inches

2 cloves of garlic, chopped

4-5 potatoes, peeled and cubed

4-6 cups of chicken stock (or vegetable)

fresh thyme

salt and pepper to taste

pinch of crushed red pepper (optional)

In a deep sauteing pan or dutch oven, fry the two slices of bacon until browned.  Remove the bacon and use the drippings and bits to saute the leeks and garlic (season with sea salt) until softened. Add the chicken stock, potatoes, thyme, salt and pepper and crushed red pepper if you are using. Simmer until the potatoes are soft.  Use an immersion blender or blender to puree the soup in batches.  I prefer to puree the whole soup, but you can also keep it a little on the chunky side.  Serve with a piece of crusty bread and enjoy!

Roasted Pork Loin with Apples and Celeriac

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I was first introduced to celeriac, all known as celery root, in our CSA a few years ago.  I didn’t know what it was or how to use it.  It’s an odd looking root vegetable, but it has a wonderful mild celery flavor and can be used in a variety of ways- roasted, raw, mashed or in soups.  I decided to use it in this recipe instead of celery.  I also love the combination of apples with pork.  Sometimes I just roast pork with sliced apples or even put pork, apples and cinnamon in the crock pot.  In this case, the apples I used were too ripe and a very soft variety, so they did not hold up well during the cooking.  I used a local early season apple variety.  The taste was still there, but if you can, use a firmer apple that is suited for baking.  This recipe came from the Food Network website, and I added the celeriac. This a perfect late summer combination and everything is in season. I love the golden carrots and fresh garlic, not to mention the fresh sprigs of rosemary and thyme.  *Note- to prepare the celeriac, cut off the outer knobby skin and use the white inside to cube. roast pork ingredientsIngredients

1-1.5 lbs of pork loin

1/2 onion, chopped

2 carrots, thickly sliced

1-2 cups of Celeriac, cubed

2 cloves of garlic

sprigs of fresh thyme and rosemary

2 apples (suitable for baking), peeled, cored and cut in slices

Preheat oven to 400 degrees.  Season pork with salt and pepper and sear on all sides in a cast iron skillet, or an oven safe pan or dutch oven.  Remove the pork and set aside.  Add butter to the skillet and salute the onion, carrot, celeriac, garlic, herbs until tender and browned.  Stir in the apples slices and toss with the juices.  Push the mixture to the sides and add the pork back in the pan.  Roast in the oven for 30-40 minutes until the inside temp is 145 degrees on a meat thermometer or the juices run clear.  Slice the pork and top with the vegetables and enjoy!

roast pork final 2

Watermelon Juice with Lime and Mint

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It’s September, but summer is not over.  Nothing is more refreshing on a hot day than watermelon. This delicious juice tastes so fresh and is a nice switch from plain watermelon.  It can be made with or without the cucumber.  I love the fresh taste of cucumber, but the flavor can really take over so if you don’t really, really love the taste of cucumber, try it without.  This even kept in the fridge for a few days, so I made a bigger batch to have on hand for a refreshing pick me up!

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Ingredients

4 cups of cubed watermelon

juice of one lime

4-5 mint leaves

1/2 peeled, cubed cucumber (optional)

Crushed Ice

Blend all of the ingredients and enjoy!!

 

Massaged Kale Salad

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It’s Labor Day and the unofficial end of summer.  I LOVE summer for so many reasons, but for me it can be a time of indulgence.  Vacation and summer is synonymous with seasonal favorites and tasting the local cuisine when traveling.  From the ice cream at the beach to the fresh blueberry pie in Maine, I had my share of indulgence this summer. The summer “vacation” mentality along with the fact that I am training for a marathon and logging a lot of hours running per week (which makes me very hungry) has not helped with the overindulgence!  I don’t believe in total deprivation. I believe there is a season for enjoying these treats and giving yourself grace when you’ve had more than you intended 🙂 But there is also a season for being more strict and taking in real, healthy foods and saying no to the sugar and treats that can weigh you down.  Now that school is back and September is here, it’s time to get back to clean eating.  I feel so much better when I eat real food and little to no sugar and wheat. I feel more energized and focused.  With my marathon only 6 short weeks away, I need to be more strict about how I am fueling my body.  I made this salad to have for lunches this week and have planned out a couple of dinners and snacks for the week so I can stay on track.

I love this salad because it is so versatile and easy!  It will take you minutes to whip up.  Use the ingredients listed or use what you have on hand and make it your own.  Add some chickpeas, chicken or avocado to make it more substantial.   The key to making a kale salad delicious is to massage the kale with olive oil. Don’t skip this step, it makes it so much better!

Ingredients:

4 cups of kale, ribs removed and chopped and massaged with olive oil

olive oil

juice of 1/2 lemon

1 carrot, shredded

drizzle of honey

dried cranberries

raw pumpkin seeds, toasted

 

Toast the raw pumpkin seeds in a dry skillet until fragrant and slightly browned (watch is carefully, they can burn very quickly).

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Rip the kale from ribs, chop and place in a bowl.  Drizzle the kale with olive oil and massage and “knead” the kale with the olive oil for a few minutes.  This gives a less chewy texture and less harsh and bitter taste to the kale.  Massaging the kale makes a huge difference!  Add the lemon juice, a drizzle of honey, the grated carrot, toasted pumpkin seeds and dried cranberries and mix to incorporate.  This is a great side salad or lunch and it keeps in the refrigerator for days.  Add more olive oil, honey and lemon juice as needed after refrigerated.

 

 

Roasted Tomato and Leek Soup

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This time of year my kitchen counter is constantly filled with tomatoes.  We have a good bit from our garden (not as many as I hoped) and a bunch from our CSA.  It’s not exactly soup weather yet, but once the cooler weather starts to hit, I will be in full soup mode.  I’m not quite ready for that yet, but I had plenty of tomatoes to use and leeks. If you don’t have leeks, any white onion will do.  I love to use fresh tomatoes in soups and sauces.  I like this soup because it is simple, no fuss and freezes well. And it’s also kid friendly and packed with veggies!   It it just perfect with some toasted crusty bread or grilled cheese sandwiches.

Ingredients

Tomatoes, quartered (around 2 lbs)

extra-virgin olive oil

1 large leek, white and light green portions, diced

1-2 carrots, diced

2 cloves of garlic, roughly chopped

1/4 cup tomato paste

4 cups of stock (chicken or vegetable)

1 teaspoon honey

1 tablespoon of fresh thyme leaves

pinch of crushed red pepper (optional)

Preheat oven to 325.  Quarter the tomatoes and toss with olive oil and salt and pepper.  Place the tomatoes on a baking sheet (with sides so the juices do not spill) cut side up.  Roast for about 2 hours until the tomatoes are slightly caramelized.  Your house will smell amazing!

tomato soup 3

In a dutch oven, saute the diced leek, garlic and carrots in olive oil until softened, around 10 min. Salt and pepper the mixture.  Add the tomato paste to the mixture and cook for another minute or two.  Add the roasted tomatoes and any juices and the stock, thyme and honey and simmer for about 30-45 minutes.

tomato soup 1

Puree the soup with an immersion blender or work in batches and puree the soup in a blender until smooth.  Adjust the consistency with stock if needed and season with salt and pepper. I also add some crushed red pepper for a little heat, depending on your taste.  Serve with parmesan shavings and a drizzle of olive oil.

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