acorn squash stuffed with greek millet and lemon tahini dressing

It’s friday, which means tomorrow is the Zooma Cape Cod Half Marathon!!!

It has been a busy few weeks between work, multiple trips to Boston and a stuffy nose baby, I’ve managed to keep up with my training schedule.  Ok…I can’t lie!  I may have skipped a few runs here or there, but I picked up my race packet and I’m as ready as I’ll ever be and really excited!  Saturday’s weather forecast looks sunny and crisp…perfect weather for running!


Wish me luck!

I haven’t been inspired to cook much lately until I saw a beautiful acorn squash at the market.  I usually stuff acorn squash with quinoa pilaf, but had previously cooked a batch of millet so I thought I’d give it a whirl!

Yes, millet is the main ingredient in birdseed, but don’t let that stop you from turning it into a delicious dinner!  Millet is a prehistoric grain, a tiny bead-shaped grain similar to couscous.  It is gluten free and makes a great alternative for those with gluten sensitivities.  It has a high protein content and is a good source of phosphorous, magnesium and B vitamins.

Acorn Squash Stuffed with Greek Millet and Lemon Tahini Dressing

1 acorn squash

1 cup cooked millet

1 cup baby spinach, chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup pine nuts, toasted

1/4 cup feta cheese, crumbled

a few gluggs of extra virgin olive oil

For the dressing:

1/4 cup tahini

1/4 cup water

1 lemon, juiced

1 tablespoon extra virgin olive oil

1/4 teaspoon cumin

1/4 teaspoon paprika

sea salt and pepper

To prepare the squash:

-Preheat oven to 425 degrees.  Slice squash in half and scoop out seeds.  Place on a baking pan cut side up and drizzle with olive oil.  Pour a little water in pan to prevent burning.  Bake in oven for about an hour or until squash is tender.  Remove from oven.

To cook millet:

In a small sauce pan, boil 1 1/2 cups water and add 1/2 cup millet.  Reduce heat, cover and simmer for 25 minutes or until all liquid is absorbed.  Use a fork to fluff.

To prepare the filling:

Add olive oil to a skillet over medium heat and sauté garlic until fragrant.  Add spinach and parsley and saute until wilted.  In a large bowl, combine cooked millet, sautéed spinach mixture, feta and toasted pine nuts.

To prepare the dressing:

Mix all ingredients together in a blender or whisk in a small bowl.  Serve along side millet-stuffed acorn squash.

-Fill each squash with half of the mixture and pop back into the oven for 10 minutes or until warmed through.  Drizzle with lemon tahini dressing and enjoy!

acorn squash stuffed with greek millet pilaf and lemon tahini dressing ~gluten free, vegan option~

For a vegan version, simply omit the feta cheese!

smokey chickpeas and kale over baked sweet potatoes

This recipe is right on track with my previous post about prepping food for the week.  It was so quick to prepare, I had all the ingredients on hand and it tasted delicious!  Plus, it’s pretty budget friendly costing under $1.50 per serving!  All I had to do was heat the sweet potatoes I baked on Sunday, throw a can of chickpeas in a skillet with kale and fry an egg, taking 15 minutes tops to prepare!

I made a vegan version by omitting the fried egg.  Another option would be to eat the chickpeas and kale over a bowl of quinoa instead of baked sweet potato…or simply eating them alone!  I found the chickpea recipe on this wonderful blog using spinach instead of kale…this recipe is very versatile!  I will definitely be adding this recipe to my quick “go-to” meal list!

smokey chickpeas and kale over a baked sweet potato ~vegan, gluten free~

Smokey Chickpeas and Kale over Baked Sweet Potatoes

1 can chickpeas, rinsed and drained

3 cups greens (kale, spinach, chard, etc…), washed and chopped

a few gluggs of extra virgin olive oil

1 tablespoon paprika

sea salt and pepper to taste

fresh lemon slice

2 baked sweet potatoes

(here is a link on how to bake sweet potatoes)

2 fried eggs (optional)

-In a large skillet heat olive oil over medium high heat.  Add chickpeas, paprika and sea salt and pepper.

-Cook until chickpeas become slightly crispy, about 3-5 minutes.

-Add kale and cook until wilted.

-Squeeze with fresh lemon and serve warm over a baked sweet potato with the option to top with a fried egg.


fried egg with smokey chickpeas and kale over baked sweet potato

many thanks!

This past week my blog was nominated for the Liebster Award by Sophia over at Silk and Spice.  If you haven’t been already, check her out!  Her blog is filled with incredibly inspiring vegan and vegetarian recipes!  I am truly thankful to have been nominated!  Actually, I am shocked anyone actually reads my blog!  I’m not a writer, chef or photographer…I just like good, healthy food!


The Liebster Award showcases bloggers new to the scene.  Part of being nominated is to pay it forward and nominate others.

Here are the rules:

The Liebster Award highlights blogs that have less than 200 followers as a way to recognize new and upcoming blogs.

After being nominated, each nominee must:

  1. Acknowledge the nominating blogger
  2. Share 11 random facts about yourself
  3. Answer the 11 questions the blogger that nominated you has created for you
  4. Nominate 11 new bloggers
  5. Post 11 questions for your nominees to answer (Sofia is allowing us to use her questions instead of creating new ones, thank you!)
  6. Let all the bloggers know that they have been nominated; but you cannot nominate the blogger that nominated you.

So, here it goes!

11 Random Facts:

1.  I’m happiest at the beach with my family.

2.  I have a pug named Belly.

3.  I hate loud noises.

4.  We have a VW Vanagon named Babs.

5.  I love the smell of skunk.

6.  I’m the youngest of 3.

7.  I love to go camping.

8.  I love books…all books, but especially cook books.

9.  I can’t sing.

10.  I miss watching the morning news.

11.  Soy chai lattes make me happy.

11 Questions:

1. What’s your favorite thing to wear? Sweat pants…I would wear them all day, everyday if I could.

2.What’s your favorite holiday? Birthdays!  (including mine!)

3. What’s your guilty pleasure? Watching The House Wives of Orange County

4. Veggies or fruits?  Fruit in the summer and veggies in the winter.

5. If you could pack a suitcase to anywhere right now, what would you pack and where would you go?  I would pack our VW van with yummy food and take off with my family to Nova Scotia…just waiting on waves (sigh)

6. Have you ever lived in another country? Where and for how long?  Unfortunately, no.

7. What are your 5 must-have foods? Can’t live without: quinoa, sweet potatoes, kale, chickpeas and chocolate.

8. What is one of your biggest regrets?  Never living in another country!  (see question 6!)

9. What do you want your legacy to be?  To love and to have been loved.

10. What is your dream job?  Owning a bed and breakfast and baking muffins every morning.

11. Would you rather live on the beach or in the mountains?  beach, beach, beach

Here are my nominees:

Fueled By Vegetables

Healthy Tangents

The Foodings of Mariah

Dispatches From The DI

In My Bowl

Lotus Loving

Good Eats

Clean Living For Dummies

The Connected Kitchen

The Food Allergy Chronicles

Recipes For Compassion

I recommend you check them out :)