21 DAY FIX (3)

So I recently made some tweaks to my eating that have reaped awesome rewards for my success in toning up! (I am down nearly 5 lbs. and 1 inch on my waist, 1 inch on each thigh, and 1 inch on my hips!!) One of them was to eat no carbs after 4 p.m. per 21 Day Fix creator, Autumn Calabrese. The reason this works for me is that I am an early-morning exerciser. I wake up at 5 a.m. most days and crank out usually two Beachbody workouts (lately it’s been a mix of Core de Force, Hammer & Chisel, and 21 Day Fix Extreme). Previously I’d been waiting until lunch to have my first carb and that, well, didn’t work so well! I found myself binge-ing before lunch and completely shattering all of my progress. So now, I eat my carbs early in the day at breakfast and lunch simply because my body needs that fuel! (Want to see what my tweaks have done for me? See, below!

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(Want in on my next 30-day challenge where I can share ALL of my nutrition tweaks and weekly meal plans to help get toned up and lose the last 5 to 10 lbs.? Then click here!)

Which brings me to –>> what the heck do I eat for dinner then? After all, I was so used to eating a carb at dinner I wasn’t sure what to do. I mean, I couldn’t envision eating a protein and steamed veggie every night. How boring! So I started looking into veggies that feel like carbs. Enter, the winter squash! Butternut squash, spaghetti squash, and acorn squash!! These soon became my BFFs because when I eat them I truly feel like I’m eating pasta or potatoes. And, hence, my mindset switches and I feel full eating them!

So when I saw this recipe for Spicy Acorn Squash with Feta, I knew it had my name written all over it!

Without further adieu, here is the recipe! Mind you, this is really not that spice at all. I don’t even find it spicy at all. I will say, though, that the smoked paprika is a must. Do not use regular paprika as the smoky flavor truly makes these amazing!

INGREDIENTS

  • 3 Tbsp. EVOO
  • 1 tsp. smoked paprika
  • 1/4 tsp. ground red (cayenne) pepper
  • 3 medium acorn squash, halved, seeded, and sliced (I like to peel mine, too)
  • 6 small sage leaves, finely chopped
  • 1/2 cup crumbled feta cheese (about 2 oz.)

DIRECTIONS

  1. Preheat oven to 425 degrees F. In small bowl, stir together olive oil, paprika, cayenne, and 1/2 teaspoon salt. Divide squash and oil mixture between 2 large rimmed baking sheets, tossing to coat. Arrange in single layer.
  2. Bake 30 to 35 minutes or until tender, switching racks halfway through. Transfer squash to serving platter; sprinkle with sage and feta.

21 Day Fix container breakdown:

1 green, 1/2 blue, 2 tsp.

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