I am always on the lookout for new, healthy recipes that the whole family will love. Today I brought in the help of my talented friend Madeline of Madeline Moves to share one of her recipes!
I know I’m not the familiar face you’re accustomed to, so let me introduce myself! My name is Madeline Custer and I am a fellow Greenvillian blogger who also teaches elementary and middle school P.E. full-time, runs marathons, loves nutrition and hops on a plane more often than most to adventure with my husband! If fitness, nutrition and travel interest you, I’m sure we would be fast friends and I’d gladly join you for a run in this amazing fall weather.
Before we get started into the recipe, I wanted to share a little about my approach to nutrition and food. Simple. That pretty much sums it up! I choose to view food in a balanced way and I have only come to that point by “counting macros (carbohydrate, fats, and proteins).” It may sound like Weight Watchers, but it’s not, however there is a bit of learning that comes along with this approach, and you can find more about it on my blog. It started from a point of frustration at the lack of aesthetic (looking fit) progress I seemed to be making despite my very strict, “clean,” diet and extremely active lifestyle. I received my degree in Physical Education and took classes detailing nutrition, biomechanics, exercise physiology and personal prescription and fitness.
As I began research nutrition more and more, it became clear to me that each person’s caloric needs are so different according to their goals, genetics, diet history, and activity levels that “healthy eating” is really only square one. A person could be eating “healthy” foods, but be under-fueling their body in one category or be completely “off” in the ratio of their carbs, fats and proteins which is stalling their progress altogether. That knowledge is what drove me to ditch calorie counting, and get much more specific according to my body and goals by counting “macros” (short for macronutrients). It’s been a process of study, trial and error and hard work that has gotten me to a point where I truly believe ANYONE can eat any food as long as it is in their individual allotment macros (carbs, fats, and proteins) and continue to meet goals without feeling guilty or deprived of anything! Maybe I left you more confused than ever about nutrition, but if you were to ever read my blog posts, you would see it’s actually a very balanced, healthy, effective way to take the guess work out of food.
Here is one of my New favorite Fall Recipes:
Stuffed Butternut Squash
2 Mini Honey Butternut Squash (found at Trader Joe’s)
2 Cups Chopped Kale
2 Cups Cubed Grilled Chicken
3 Cups Broccoli
1 Cup Baby Bella Mushrooms
1⁄2 Cup Fat Free Mozzerella Cheese
1⁄4 Cup Roasted, Salted Pumpkin Seeds
Trader Joe’s 21 Seasoning Salute
Pre-heat oven to 400 degrees. Cut butternut squash in half and hollow out seeds and some of squash to make room for stuffing, drizzle with olive oil, and add salt and pepper to taste.
Cook Squash for 25 minutes or until soft. On a separate baking sheet, roast broccoli, mushrooms and kale until soft (10-12 minutes). Pan Fry or grill chicken breasts using Trader Joe’s 21 Seasoning Salute and cube after cooked and cooled. Fill the cooked squash with broccoli, kale, mushrooms, chicken and cheese as desired and cook for another 6-7 minutes until cheese melts. Top with roasted pumpkin seeds and enjoy!
6 Grams of Fat
25 Grams of Carbs
27 Grams of Protein
If nutrition with a specific focus, fitness or travel are topics of interest to you, we might be fast
friends–hop on over to my blog to learn more. Thank you so much for reading!