In honor of Throwback Thursday, this is my blog’s throwback: my very first blog post! It’s funny to read now, even though that was only 5 months ago!
I got some great feedback from my post yesterday– easy dinner ideas were a hit! I’ll definitely be doing meal/food posts a lot more often!
Anyways…let’s talk about butternut squash!
Holy moly, why I have not cooked and baked with this orange goodness before? Butternut squash is a powerhouse of good-for-you stuff on top of being easy to incorporate into a variety of dishes.
A serving of butternut squash delivers is a quality source of fiber along with significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its stellar list of nutritional goodness.
The tangerine hue of the squash, however, indicates butternut’s best characteristic of all: the presence of carotenoids–which are shown to protect against heart disease. Particularly, butternut squash is chock full of beta-carotene (which your body converts to vitamin A), which is used by the body as a defense against breast cancer, age-related macular degeneration, as well as an aid for healthy lung development in fetuses and newborns. Additionally, with only a 1-cup serving, you get nearly half the recommended daily dose of vitamin C. It ALSO has anti-inflammatory effects due to its high antioxidant content!
Whoa! Who knew??!
My post-workout dinner last night was Bacon Beef Butternut Squash. It was an INCREDIBLE mix of sweet and savory flavors and I was overwhelmingly excited to be eating something other than baked chicken. The recipe I used was from Civilized Caveman (he’s got an amazing new phone/iPad app called Caveman Feast–I got the recipe directly from his app!!!):
I purposely made a little extra squash so that I could bake Tina’s Butternut White Chocolate Bars (they have been on my list of fun, new things to make for a while now!) and have a bit for a little breakfast that I dreamed up.
For breakfast this morning I chopped up 1/2 of an apple and about 2/3 of a cup of the leftover butternut squash. I added about 1/2 a tablespoon of coconut oil to a stove top pan and “fried” the apple and squash in the oil on medium heat for about 10 minutes. Once the apple and squash were super soft, I spooned it into a bowl, topped it with the cream that rose to the top from a can of Thai Kitchen coconut milk (keep your can of coconut in the fridge overnight in order for the cream to go to the top!) then sprinkled it with a ton of cinnamon and some unsweetened shredded coconut. It was incredibly good. Cinnamony, creamy, crunchy, and a hint of sweetness– YUM-O!!
The only thing I wish I would have done differently for breakfast would have been to have leftover bacon from last night crumbled on top of my butternut/apple/coconut milk mixture….bacon should be eaten at every meal, in my humble opinion…
Happy Thursday, friends! For some reason I keep thinking it’s Friday…