Walk into a grocery store and you’re treated to a similar color scheme. Bright red cranberries, aromatic oranges, apples splashed with vibrant colors, hearty greens and an array of squash draped in shades of fall.
There is beauty in every season. Pause. Take a second to breathe it in.
I recently experienced one of these deep breath
moments. My husband was out of town
hunting, it was just me and the kids for the weekend. I stood in my kitchen, staring into my
depleted fridge, wondering what I could possibly throw together that would be
nutritious and eatable.
I pulled out the following random ingredients, pushed my
sleeves up and exhaled. Less than an
hour later, my kiddos and I sat down to a beautiful fall inspired Paleo meal of
squash, greens, apples and sausage spiced with warm flavors of cinnamon and
nutmeg.
GROCERY LIST
2 Acorn Squash, halved and deseeded
Olive Oil
1 Yellow Onion, chopped
½ Green Bell Pepper, chopped
2 lbs. Spiced Chicken Apple Sausage, ground (I found mine at Whole Foods)
2 Apples, chopped into rather large pieces
4 Leaves Kale, chopped
Olive Oil
1 Yellow Onion, chopped
½ Green Bell Pepper, chopped
2 lbs. Spiced Chicken Apple Sausage, ground (I found mine at Whole Foods)
2 Apples, chopped into rather large pieces
4 Leaves Kale, chopped
COOKING INSTRUCTIONS
1)
Preheat oven to 350 degrees. Place halved acorn squash, flesh side down –
skin side up, and bake 45 minutes. (skin is not eatable)
2)
In a large frying pan, sauté bell pepper and
onion in olive oil over medium-high heat for 3 minutes.
3)
Add sausage to frying pan, breaking up into
small pieces.
4)
Cook 10-15 minutes or until sausage in cooked
all the way through.
5)
Toss in apples and kale, cook two minutes more
until soft and warm.
6)
To serve; place cooked acorn squash, skin side
down on plate and fill with sausage and apple mixture.
Seasons change.
Embracing them and allowing ourselves to grow can result in beautiful
things.
From my kitchen, to yours... Enjoy!
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