Quinoa Butternut Squash Salad

I made this salad for dinner tonight and it was amazing! The colors and flavors are so appealing, and I can’t wait for leftovers for lunch tomorrow! This says fall to me, it’s my comfort food.

Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Quinoa salad with roasted butternut squash, dried cranberries, pepitas and a simple citrus honey dressing.

1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
Olive oil
Salt and freshly ground black pepper, for seasoning squash
2 cups quinoa
4 cups water
Pinch of salt
1 cup dried cranberries
1 cup pepitas

For the Citrus Honey Dressing:

Juice of 3 large oranges
Zest of 1 large orange
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.

2. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

3. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.

Note-you can use agave instead of the honey to make a vegan salad.quinoa salad

“The Secret To Success”

“The people you associate yourself with have the greatest influence on your life. Your relationships will either make you or break you. There is no such thing as a neutral relationship. People either inspire you to greatness, or pull you in the gutter. No one fails alone, and no one succeeds alone.”

That hit me like a ton of bricks. This is an excerpt from the book The Secret To Success by Eric Thomas. I’m only about halfway through the audio book on Audible but it is an amazing, inspiring story and well worth your investment of time.

The Secret to Success

The Secret to Success

What’s in your health shake?

Ever wonder what’s really in Shakeology? I know you’ve heard me talking about it a lot on here. I believe in it, because I have seen it work! I was researching videos to share with you and found this one that really explains what is IN ShakeO. It’s not just your average health food off the shelf meal replacement shake. It’s nothing like that!
I know the video is 8 minutes long, and that’s longer than I normally would want to share. Nobody has time for 8 minutes when you’re scrolling through the internet. But really, you’re scrolling through the internet, you have 8 minutes!

If you’ve ever wondered, here is a great explanatory video that really showcases the extraordinary ingredients from all over the globe that go into this dense dose of daily nutrition.

Chicken Broccoli Salad


I’ve had this recipe on my wish list for awhile and never got around to making it. The other night I finally made it and now I can’t stop! It is SO good, so easy and different than most salads I’ve made recently. Plus it’s super healthy, can’t argue with that right?

Chicken Broccoli Salad via P90X2 Nutrition Guide

3 oz cooked chicken breast chopped
1-1/2 c chopped fresh broccoli florets
1 carrot grated
1 Tbsp chopped walnuts
2 Tbsp chopped celery
2 Tbsp chopped red onion
2 Tbsp raisins
2 Tbsp plain low fat yogurt ( I used greek yogurt)
1 tsp lemon juice
1 tsp agave nectar

In a large bowl combine chicken, broccoli, celery, onion, raisins and walnuts.
In a separate small bowl whisk together yogurt, lemon juice, and agave nectar.
Toss dressing with broccoli mixture until well coated and chill for 30 minutes.

Serves 1 portion
371 calories
8.5 g fat
41 g carbs
35 g protein

Relax….or sleep

Ok so this is what I learned while I was sleeping. Last night I was exhausted. Like I sat in front of Words With Friends for twenty minutes trying to figure out what to do with a Q and no U lol. So I finally said enough, go to bed! And I set my alarm late and decided yoga would happen at noon today instead of 5 am. I knew I needed sleep.

So I got in bed and turned on my iPod to a guided relaxation track. Kelly Howell, I highly recommend her. Anyway, I didn’t need it. I was too tired to relax! It actually kept me awake ugh!!

About an hour later I woke up because I caught her voice in my earbuds and yanked them out. When I checked my body bugg this morning I realized the iPod actually disturbed my sleep more than it helped. It defeated the purpose. So while I love the relaxation I don’t need it to sleep. That’s a valuable lesson.

The whole house smells good!

stuffed bell peppers

Here is the recipe for the Stuffed Bell Peppers

2 large bell peppers
sea salt and pepper to taste
1 tsp olive oil
1/2 yellow onion, diced
1 clove garlic minced
1 cup water
8 oz tempeh crumbled ( I left this out, I hate tempeh lol)
7.5 oz can fire roasted diced tomatoes
2 Tbsp raw pine nuts
1 c brown cooked rice
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped basil
1 Tbsp raisins

Preheat oven to 375
Halve peppers lengthwise, leaving stems intact. Scoop out seeds an place cut side up in a shallow baking dish. Sprinkle with salt and pepper. Bake for about 15 minutes, or until they’re soft, but still retain their shape.

Put 1 cup of water on to boil

While peppers are baking and water is boiling heat olive oil in a a large skillet over medium heat and saute onion and garlic until soft.

Add tempeh ( I dare you!) , tomatoes, and pine nuts to skillet and saute about 5-7 minutes.

Stir in rice, parsley, basil, and raisins. Remove from hat and season with a bit more salt and pepper.

Spoon mixture into peppers and in the baking pan. Pour just enough boiling water around peppers to touch the base of each so they won’t burn in the oven.

Bake for 15 minutes.

Nutritional Info:
247 Calories
7 g fat
35 carbs
12 g protein

What are you afraid of?


What are you most afraid of? Pick the biggest fear. Now take it on, put one foot in front of the other and overcome it.
Today I registered for an event that scares the life out of me. But I’m going to do it. My list of fears is shrinking and my list of accomplishments is growing.

Busy mornings?

egg muffin cups

P90X2 Breakfast Muffin Cups To Go

*I always double this recipe and make half vegetarian and half with meat. Then I have enough left to freeze individually and heat up on busy mornings.

1 cup cooked instant rice
1/4 c low fat shredded cheese
3 eggs
nonstick cooking spray
3 Tbsp low fat milk
2 Tbsp diced green chili or jalapeno
2 Tbsp finely chopped onion
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp pepper
1 cup browned ground chicken, turkey or extra lean ground beef ( I use turkey)

Preheat oven to 400
In a large bowl combine 1 c cooked rice, half of the cheese and 1 egg (beaten)

Lightly coat six cup muffin tin cups with cooking spray

press one sixth of the mixture into the bottom and sides of each muffin cup

Bake at 400 for 5-8 minutes, or until lightly browned

Remove pan from oven and set aside.

In a small bowl whisk together remaining 2 eggs and milk.
Add chilis, onion, cumin, garlic powder, salt, pepper and remaining half of cheese to bowl and mix thoroughly; add ground turkey (or whatever) to each muffin cup, and then pour one sixth of the egg mixture over that. It sounds complicated, it’s not.

Return to oven and bake 15-20 more minutes, or until set.

Nutrition Info: Per 2 muffin cups
280 Calories
12g fat
18g carbs
23g protein
388 mg sodium

The vegetarian ones would have fewer calories and fat and all that. I don’t know the exact nutrition info for the vegetarian version but you could figure it if you’d like. I don’t even normally like eggs that much but these are to die for. Plus if you throw in some jalapeno you could spice it up a little. And I imagine if I ever get bored I can throw in peppers or mushrooms or any kind of veggie right? I freeze everything! LOL because my family eats so weird I like to have individual sized cups with ready to go portions. My half vegetarian half carnivore family is hard to keep happy. I am absolutely LOVING the P90X2 nutrition guide! I love all the spices and flavors.