What is better food, better health?

Am I a paleo blogger? No. Do I believe health starts with nutrition? Absolutely. If you're looking for a manifesto on clean eating and arguments in favor of a paleo lifestyle, you won't find it here. Check out The Whole9. In fact even if you're not looking for something radical check that site out anyway. It's a great starting point. It's got links and articles and a whole bunch of science - data - about nutrition and how our bodies use macronutrients. I'm not a licensed expert but I listen to experts who back up their claims with real compelling data. And I've tried a few different things to "eat healthier" over the years - Weight Watchers, Zone, starvation (that was a brilliant one) to name a few. Nothing has been better for me and yielded better results than eating low glycemic with a paleo foundation (it's actually similar to Zone too, but with less precision). I have a busy schedule, a two year old, a husband, a full time job, I work out and I have a closet for a kitchen. I figure there must be a few people out there who can relate to some of that. I used to think eating healthy and making time for regular meaningful exercise was "hard." It really just takes some guidance, awareness, and enthusiasm. So here's a start - here's what I cook and eat (and sometimes what I read).

Thursday, April 4, 2013

Roasted Kabocha Squash

Sometimes I know what protein I'm going to make (hello ranch chicken strips) but coming up with veggie side dishes that aren't just steamed broccoli or sauteed kale can be hard. I bought a very pretty kabocha squash today and was quite pleased with myself.

Ingredients:
Kabocha squash
Extra virgin olive oil
Salt & pepper

Supplies:
Super sharp knife
9x13 baking dish
Foil (optional)

Preheat oven to 400F. Cut the top and bottom of the squash so that you have a flat surface to work with. Cut the squash in half and scoop out the seeds and stringy gunk. See first photo. Slice into wedges of equal width. Toss in a small amount of EVOO or lay in pan and drizzle lightly. Season with salt and pepper to taste. You can add other spices if you want (paprika, cinnamon, garlic, etc). Place in single layer in baking sheet. Bake for 15-30 minutes (depending how thin or thick your wedges were).





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