Wow, just realized I’m a little behind in posting my recipes. I have a few in the vault that just need a little coaxing before making their debut. Here’s one I made more than a week ago. I think I managed to down half of a half (if you can follow) before it was all gone when I got home the next day.
Whomever said that the male metabolism slows down at 25 years old got it all wrong. At 30, my husband probably eats more than he did at 25 years old. He can go to bed and wake up 7 pounds lighter the next morning. It’s crazy, and if you can’t tell, I’m jealous.
It’s only said your metabolism slows as you age because it’s assumed you lose muscle mass as you get older. Wrong, at least for James. Now that he owns a gym, he gets a workout on days that he doesn’t even choose to work out. He’s always illustrating correct form on Olympic lifts, racking up bumper plates and taking members through the dynamic warm-up and stretching cool down. This is exactly why you’ll never see him without his man purse, as I like to call it. It’s his shoulder cooler that is always packed with tupperware full of food and nuts. For him, eating enough is almost a workout, too.
What do I think about all of this? Must be nice eating all the time and still maintaining less than 8% body fat…
Twice-Baked Acorn Squash
- 2 acorn squash
- 1 large carrot
- 3 celery hearts
- 1 onion
- 2 tsp pesto
- 1 tsp minced garlic
- 1 to 2 tbsp coconut oil
- 1/2 lb hot sausage
- 1/2 lb ground beef
- 1/2 cup chopped mushrooms
- dash of salt
- dash of cayenne pepper
- dash of nutmeg
- Optional: toasted pine nuts
1. Preheat oven to 350 degrees.
2. Cut acorn squash lengthwise and place face down on greased baking sheet.
3. Place in oven and set timer for 45 minutes.
4. Dice onion, celery, carrot and add to pan, along with coconut oil, pesto and garlic.
5. Once onions become transparent, add in meat and mushrooms, and cook until meat is browned.
6. Once squashed cooked, scoop out seeds and pulp in the very center, and discard.
7. Then, scoop out flesh of squash roughly 1/4 inch from skin, and transfer flesh to mixing bowl.
8. Add meat mixture, salt, cayenne and nutmeg to squash in bowl, and stir.
9. Stuff squash with mixture, and top with pine nuts.
10. Bake for 20 to 25 more minutes.