Eat by Color APPLE and MUSHROOM STUFFED ACORN SQUASH

Eat by Color APPLE and MUSHROOM STUFFED ACORN SQUASH

 

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Easy, ready in an hour and the most comforting meal for fall. Apple, mushroom and sausage stuffed acorn squash will become your new favorite dinner!

 

Ingredients:

 

  • 2 medium acorn squashes
  • 2 TBSP butter + more if necessary
  • 1 lb salt + pepper pork sausage, casings removed can easily substitute lean group beef, turkey, or even chicken sausage
  • 1 large sweet onion
  • 3 cloves of garlic, minced
  • 2 large stalks of celery, diced
  • 1 medium apple, peeled, cored and diced
  • ½ lb cremini mushrooms, cleaned and sliced small
  • 1 TBSP fresh thyme leaves
  • ½ TBSP rosemary leaves, minced
  • 1 TBSP fresh sage leaves, minced
  • 1 large egg, beaten
  • salt and pepper, to taste
  • ¾ cup shredded white cheddar, mozzarella or gruyere cheese

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Cook:

  • Preheat oven to 400F
  • Cut squashes in half, remove the seeds and place on a baking dish, cut side down and roast for 30-45 minutes or until flesh is easily pierced. Remove from oven, turn the temperature down to 375F, flip over and allow to cool until you are able to handle it.
  • Meanwhile, heat a large, deep skillet over medium-high heat, cook sausage until browned. Remove sausage to a plate.
  • Add 1 tbsp of butter to the skillet along with the minced onion, celery and chopped apple. Add a generous pinch of salt and cook, stirring frequently until onion is translucent and apple is soft.
  • Add garlic and minced herbs and saute for 30 seconds.
  • Remove onion and garlic mixture to another plate or bowl.
  • Add remaining butter and mushrooms along with another pinch of salt. Cook, stirring every so often until brown and buttery, about 5-8 minutes.
  • Return onion/apple mixture to the skillet along with cooked sausage and all accumulated juices.
  • When squash is cool enough to handle, scoop out most of the flesh, leaving some in the skin for sturdiness.
  • Add squash flesh to the pan and stir until well incorporated. Taste, adjust salt and pepper.
  • mix in beaten egg and fill squash halves. You may have leftover filling- just add it to an oven safe dish.
  • Top with shredded cheese, return to the oven on the same baking sheet and bake for 15-20 minutes or until cheese is bubbly and brown.
  • Let stand 10 minutes before serving.
  • Eat hot with white wine and a cheesy Christmas movie.

 

Get MORE Eat by Color Recipes Here!

Eat by Color Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

This pairs well with the salad above.  img_8211

Ray Binkowski is the owner of FitWorkz a hybrid training gym in DeKalb, IL, author (all of his titles are available on Amazon), and trainer. He has lost over 60 pounds and kept it off for over 15 years. He has worked with thousands including professional athletes, police/fire/military, physique competitors, even corporations like 3M, and most often people looking to make a long term change in health, wellness, and weightloss. Plus the Get Fit and Live Healthy podcast.

#EatbyColor FitWorkz.com EatbyColor.com Youtube #FitWorkzDeKalb

 

Pumpkin Muffins

All things pumpkin!  It’s a wonderful time of year to get your pumpkin fix/craving/favorite recipe, which ever you want to call it.  This recipe is awesome in that it really satisfies the pumpkin craving you seek, and it follows the Eat by Color guidelines.  It truly reminded me of a pumpkin pie.  So if you like pumpkin but don’t want all the additions that come with enjoying pumpkin pie, this is what you’ll want to make.

Paleo Pumpkin Muffins 1

Ingredients:

1 1/2 cups almond flour

3/4 cup canned pumpkin

3 large eggs

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice (can substitute with allspice & nutmeg

1/8 tsp sea salt

1/4 cup honey

2 tsp almond butter

1/2 tbls melted coconut oil

Sliced almonds (optional)

Paleo Pumpkin Muffins 2

Directions:

Preheat the oven to 350 degrees.  Mix all your ingredients together.  You can choose whether to add the melted coconut oil in your muffin batter, or use it to line your muffin/cupcake tin if you do not have paper liners, or both.  Pour your batter in your muffin/cupcake tin, and bake for 25 minutes.  Cool and enjoy!

Paleo Pumpkin Muffins 3

 

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz.  Its intent is to be shared.  If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety.  So please feel free to share, you just might change a life!

FitWorkz.com * Eatbycolor.com * Twitter @eatbycolor * facebook.com/EatbyColor

Blueberry Almond Muffins

With the fall season in full swing and winter approaching, you may be looking for those hearty baking recipes, but want to make sure you’re staying on track.  These blueberry muffins are a great alternative to what comes out of the box or store.  The greatest thing about the muffins is that they follow the Eat by Color lifestyle.

Ingredients:

1 1/2 cups almond flour

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

1 tsp ginger

2 tsp cinnamon

1/2 tsp ground cloves

2 tbsp almond butter

1/2 tsp nutmeg

3 eggs

2 tbsp coconut oil

2 ripe bananas

1/2 cup blueberries

Slivered almonds

Blueberry Almond Muffins

Directions:

Preheat the oven to 350 degrees.  Mix all ingredients together in a mixing bowl.  Put your muffin mix in a lined muffin tin.  If you do not have muffin liners, you can cover the tin in coconut oil.  Bake for 25 minutes.  Enjoy!

 

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz.  Its intent is to be shared.  If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety.  So please feel free to share, you just might change a life!

FitWorkz.com * Eatbycolor.com * Twitter @eatbycolor * facebook.com/EatbyColor

 

 

 

Fall Apple Recipes your Kids will LOVE-Eat by Color Style!

IMG_2837Fall and just about everywhere in the country the apple selection is flat out awesome!  Here are two great Fall Apple Recipes-Eat by Color Style your Kids will LOVE!  Quick, easy, and great tasting.

Ingredients:

Apples

Cinammon

2-3 TBS Butter

Quick Oats

1/2 cup Brown Sugar (I used a sugar free blend of splenda and brown sugar)

Table Sugar

Recipe 1IMG_2838

This one is fast, easy, and lower on the carbs and sugar side.  Wash, peel and core two apples.  Quarter and half them.  Place on a plate.  Then dust with pure, ground cinnamon and sugar (take the carbs down further by using stevia, splenda, etc.)

 

 

 

Recipe 2

IMG_2861Wash, peel, core, and then slice thin two apples.  In a cast iron frying pan/skillet (you MUST use an oven safe frying pan/skillet) melt butter.  Preheat oven to 350 F.  Toss the apples slice in the butter.  Then top with the oats, 1 TBS cinnamon, and the brown sugar.  Toss and make sure the apples are all coated really well with butter and the spices.  Place the cast iron skillet into the oven for 20-25 minutes.  Remove, toss, and serve.

 

 

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This recipe is incredible.  For those wanting to watch carbs or macros more closely, cut out the oats and make sure to use a sugar free brown sugar (quite the oxymoron I know.)

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz. Its intent is to be shared. If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety. So please feel free to share, you just might change a life!

FitWorkz.com * Eatbycolor.com * Twitter @eatbycolor * facebook.com/EatbyColor *

 

 

 

Eat By Color Egg White Pancakes

oatmeal pancakesOatmeal & egg white pancakes. They say once you try these, you will never go back. Tastes like French toast!  High protein pancakes Eat by Color Style!

Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Instructions:
In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz.  Its intent is to be shared.  If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety.  So please feel free to share, you just might change a life!

 FitWorkz.com * Eatbycolor.com * Twitter @eatbycolor * facebook.com/EatbyColor *