Surf & Turf Stuffed Summer Squash (Paleo, AIP, LowFodmap, 21DSD)

I am starting to feel myself again after having some time off from one of my jobs and from weightlifting. Not to say those were the issues but it has given me some time to really reflect on things and organize my life. This morning at physical therapy I was finally able to play with a barbell again and given the “OK” to add some lifting back in! I plan on taking my time and really focusing on improving my form, technique, stability and mobility so I don’t end up back where I started. Every time I injure myself I take it as a learning experience and use it to grow stronger and more aware of my body’s capacity. I tend to get so wrapped up my goals that I overlook smaller details in my training that need attention. This past week was quite humbling and a good reminder that I am still recovering from years of being sick and treating my body like crap. Rome wasn’t built in a day, and having strong foundations inside and out is without a doubt the most important. 

I won’t bore you with too much blabbering about myself today, but stay tuned for an update of my bio within the next week or two. I left it with a little bit of a cliffhanger because I wasn’t sure that I was ready to share my full story at the time. But after the loss of a friend who was a big influence on my life and ultimately some of the reason why I am where I am today, I feel compelled to share in hopes that it might reach some people that are struggling or have struggled with the same issues that I have and give them a glimmer of hope.

Anyways, to lighten up the rest of this post lets get to the recipe! This is based off of my all time favorite recipe from the 21 Day Sugar Detox . If you don’t own the books or haven’t tried the detox, you need to! I can honestly say that through many years of being Paleo I always continued to struggle with an addiction to sugar. It’s one of those things that is INCREDIBLY hard to shake, probably harder than smoking although I’ve never smoked so I can’t compare personally, but the withdrawals are real! Once you realize that you don’t need sugar for energy, your body can start to fuel itself properly and you will get a whole new and sustainable level of energy!

Ingredients:

  • 4 large zucchini or summer squash
  • 1 TB. cooking fat (I used coconut oil)
  • 1 celery stalk, minced
  • 1 medium carrot, shredded
  • 1/2 medium onion, diced
  • 2 TB. coconut aminos
  • 3-5 drops fish sauce 
  • 1/4 cup scallions, diced
  • 1 cup shrimp, peeled, deveined and minced
  • 1 lb. grass fed ground beef
  • 1 tsp. fresh ginger, minced
  • Sea salt and black pepper

Instructions:

-Preheat oven to 350 degrees

-Cut the squash in half and use a spoon to scoop out as much of the insides as possible (the more you scoop out the more room for stuffing!!)

  

-Place the squash face down on a rimmed baking sheet and cook for 25-30 minutes (depending on thickness) until they are easily pierced by a fork on the inside

-While the squash cooks, melt the cooking fat in a large skillet over medium heat 

-Dice the remaining squash and add it to the skillet along with the onion, carrots, celery, coconut aminos, fish sauce, salt and pepper

  
  

-Satuee veggies for 5 minutes then add minced shrimp, ground beef, minced ginger and scallions to the skillet

-Continue cooking until the shrimp are pink and the ground beef is browned

  
-Remove squash from oven when fully cooked and flip them over on the pan

-Stuff each squash as much as possible! Then broil them in the oven for 2-3 minutes until they are nicely bribes in top

-Garnish with a drizzle of sesame oil and some more diced scallions and enjoy! 

  
Notes: The recipe in the 21 DSD cookbook is called “cabbage-wrapped dumplings”. Diane gives a recipe for a delicious sauce to top these with but I will keep that a secret… Grab the book to find out!😜

Also- to make this lower FODMAP leave out the white onions and add more scallions. 

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    Strawberry Rhubarb Jam (Paleo)

    Well I have some exciting news to share with you all today! I am now officially the nutrition coach for the North East Grid League Springfield Musketeers! If you aren’t familiar with the Grid League, it’s basically crossfit taken to the next level. Teams are drafted and combined to showcase some of the best athletes and their respective strengths. Similar to football in many ways, it gives athletes to really capitalize on what they are good at in a competitive setting. It’s fast paced and uber fun to watch! If you don’t believe me check it out for yourself!

      
    More info to come on that topic, but for now, if you are in the Weatern Mass area come down to Crossfit Swarm on Saturday, June 13th and come chat with me and try some of my delicious treats! I will have a booth at their 80’s themed competition. Should be a great day! 

    In other news this will be the third week of my local farm share delivery from Forty Acres Farm in Granby, MA. I have thoroughly enjoyed experimenting with some new veggies and cuts of meat! I highly reccomend investing in a local farm share. There is no better way to support local farms and receive the freshest meat and produce possible! Not to mention you can trust that you are getting a high quality product. I suggest visiting the farm and getting to know the farmer. Patrick Benson is the owner and farmer at Forty Acres Farm and be only does he do everything pretty much himself but he is super knowledgable, kind, welcoming, and hardworking. He gave me the tour of of farm even before seeds were really sprouting but was able to express his passion for organic, sustainable farming practices as well as pasture raised meats. His animals are also halal raised and humanely slaughtered. He takes great pride in his products, as he should, they have been outstanding! 

    The first week we got a bunch of rhubarb, which I have surprisingly never used before! I  was eager to make various rhubarb treats but unfortunately most of them needed some tweaking to be at my standards. This jam, however, came out great! I’m thinking it will be perfect to use as a filling or spread on cupcakes, cakes, muffins or maybe even some paleo bread if you have some lying atound! 😜

    ingredients:

    • 1.5 cups local rhubarb, cut into 1 inch pieces
    • 1.5 cups organic strawberries, hulled and cut in half
    • 1/3 cup local raw honey 
    • Juice of 1 lemon

    Instructions:

    -Combine all ingredients over medium heat in a large, thick bottomed pot

      

      
    -Simmer for 15-25 minutes, stirring occasionally and mashing fruit with fork until the jam starts to thicken to desired consistency

      
    -Let cool for 5 minutes and enjoy! 

      
    Jam can be kept in the refrigerator for about 2 weeks. It can also be frozen in an airtight container.

    White Velvet Hash (Paleo, AIP)

    Hey everyone! I apologize for neglecting my blog lately I have just been consistently wrapped up in too many things! It’s definitely gotten to me as my adrenals are telling me they can’t keep up. Between long hours of work, cooking, baking, personal training, lifting, WODs, and now physical therapy, there just isn’t enough time in the day! Lucky for my readers and for myself I have decided to (and been forced to) make some changes in order to restore my health once again and to get back to doing the things that make me happy (like THIS!).

    For those of you that know me, I continue to struggle with spinal issues. It’s a work in progress and at this point it just one thing after another, but I hope that eventually my troubles will be much farther and fewer between. Most currently I have been dealing with a pinched nerve in my lumbar spine that was causing muscle weakness in my right leg and subsequent knee pain because my right leg was failing to get into the proper position. Since I went back to Physical Therapy (shout out to ProEX in Springfield for being amazing!) I have seen a HUGE improvement in my right leg. In fact I ended up getting a PR on my snatch a few days into PT. On the downside, the pain has since centralized itself to my lumbar spine which is far more uncomfortable than my knee! It’s a process that needs to happen though, and since i have had back pain I have been advised to cease all activity that compresses the spine…. It doesn’t take long to realize that cuts out mostly everything besides a few specific exercises. Luckily I should be able to get back to lifting in about 2 weeks or once the pain is gone. Until then I’m all about them core exercises! And my compex, which has super helpful in muscle recovery and also has strength settings so I don’t feel like I am doing NOTHING for the next 2 weeks!

      
    On the plus side, my relatively nonexistent workout load gives me some much needed time to let my creative wheels turn again in the kitchen! (I’m sure my boyfriend will be happy about this because I’ve been cooking the most basic and uninteresting things lately! lol… sorry Mickey!) Some of you might have seen my recipe for Red Velvet Hash, which was AH-mazing! Well, this one has similar ingredients but a whole different flavor profile, a MUST try!


    Ingredients:

    • 1 large white sweet potato (Japanese or Hannah), shaved
    • 2 medium golden beets, peeled and shaved
    • 1 medium yellow onion, diced
    • 2-4 TB. coconut oil
    • 2 TB. fresh chives, diced
    • 1 TB. tarragon
    • 1 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/4 tsp. salt
    • 1.8 tsp. pepper

    Instructions:

    -In a large skillet melt 2 TB. coconut oil over medium-high heat

    -Add diced onion to the skillet and cook until translucent, about 3-5 minutes

    -Add shaved beets and potato to the skillet and cook for 5 minutes, stirring once or twice

    -Add the rest of the ingredients (including the rest of the coconut oil if you need it) to the skillet and stir to combine

      
    -Cover and cook for about 10 minutes, stirring occasionally, until beets and potatoes are soft

      
    -Add in some cooked meats if desired, top with some eggs or use as a delicious side dish! You could also turn the skillet to high and really crisp up the hash if you prefer it crispy! Lots of possibilities with this one!

      
    Enjoy!