This dinner is super satisfying & won’t leave you overstuffed. (sorry for the blurry photo!)
Stuffed Butternut Squash (serves 2 -3)
Butternut Squash x 2
1 pound organic grass fed beef
1 tsp unrefined coconut oil
3-4 garlic cloves
1/2 large red onion
1 jalapeno (optional)
Salt / Pepper
Chili powder
Onion powder
Organic garlic salt
Cook the Butternut Squash (cut in half & seeds scooped out) for 35 min at 400 deg. In meantime saute garlic, onion & jalapeno in coconut oil (4 minutes) until softened. Add meat & cook until browned. Add all spices & simmer for a few minutes. Once the squash has cooled peel off skins & chop length wise into serving size pieces. Place the meat mixture on top & top with Bragg’s Nutrition Flakes for a cheesy finish.
Glazed Brussels Sprouts
Brussels Sprouts
1 tsp unrefined coconut oil
Salt/Pepper
Dash of balsamic vinegar
Cut Brussels sprouts in half & saute in coconut oil for 4-5 minutes. Season with salt/pepper & a dash of balsamic vinegar (1 tbsps or so). Simmer & stir occasionally to coat & flavor them. Serve hot.
