Merry Christmas everyone!
I was spoiled this year and got so many beautiful thoughtful gifts. I’ve probably has at least ten cups of tea in this mug already 🙂
I am so unbelievably excited for the New Year! I also just celebrated a birthday so I feel like I am getting a new start altogether. This last year has been fantastic and I have grown so much. I can’t wait to be moving in with a girlfriend up on a mountain, right by a golf course! As much as I love downtown living, I am excited for this new opportunity and take the rest of the year to focus on finishing my holistic nutrition program, start doing more yoga, and work on my golf swing 🙂 I want to create more recipes, read more books, and watch more documentaries. I want to visit more vineyards in the Okanagan, challenge myself to run a race, and start saying YES a hell of a lot more. I have 5 more lovely weeks living in my condo downtown, and I will make sure I make the best of it. Cheers to 2015, you were pretty sweet, but 2016…. I think you’re going to be special.
Here’s a recipe for Stuffed Acorn Squash. Enjoy!
- 1 acorn squash
- 1 lb ground turkey
- 1 T olive oil
- 1/2 cup cranberries
- 1/2 sweet onion, chopped
- 1 T poultry seasoning
- salt and pepper to taste
- Spinach, optional (I forgot it in this recipe)
Preheat oven to 375 degrees. Cut acorn squash in half, scoop out seeds, and place in oven for 20 minutes. Meanwhile heat olive oil in a sauce pan on medium heat. Saute onions until translucent. Add in ground turkey, cranberries, and seasonings. Add in spinach is desired. Saute until turkey is thoroughly cooked through. Stuff squashes with turkey mixture, and place back in oven for 10 minutes.