Friday, October 30, 2015

Roasted Parmesan Acorn Squash



This is a very simple but delicious way to prepare squash.  Even the squash haters in my family like this. I sometimes will double the amount of Parmesan cheese to make it extra cheesy.     Acorn squash is a good source of vitamin A, niacin, folate, thiamine, vitamin B-6 and is especially high in vitamin C. And this is also super easy peasy to a make.

Cut squash in half lengthwise.


Scoop out the seeds.


Slice into 3/4 inch slices


Toss squash slices with Parmesan cheese, thyme, olive oil, salt and pepper in a bowl.

Spread onto a foil lined pan.  Bake at 400 degrees until golden brown and tender, about 25 minutes.


Enjoy!
                                        _________________________________________




Friday, October 16, 2015

Baked Pineapple



This is a wonderful Hawaiian inspired dessert that tastes amazing!  Made with fresh pineapple, coconut and macadamia nuts this is a refreshing and tasty.  This also makes a beautiful presentation and smells wonderful while it is baking.  This is best served warm along with a fork and knife to cut up. 

 First start out by slicing the pineapple in half with a sharp knife.  Hollow out the core and discard.

In a bowl combine the macadamia nuts, crushed gingersnaps and coconut.   Also combine the sweetened condensed milk and rum. Fill the cored pineapple with mixture and drizzle with condensed milk and rum.  Bake at 350 degrees for 10 to 16  minutes or until golden brown.

This is best served warm with a fork and knife to cut up the pineapple.
               
                                             ________________________________________



Thursday, October 15, 2015

Eggs in a Bell Pepper Ring


This simple recipe makes a great presentation that is perfect for a quick breakfast or brunch. Super easy to make and also low in carbs!  I like to use different colored peppers to make a better presentation but any color is fine to use.  This recipe is also gluten-free, paleo and packed with protein too! 


This recipe is very easy to make.  Slice up the peppers about 1/4 inch thick.  Place the sliced pepper rings in the hot skillet.  Crack an egg into the bell pepper ring.  Cook until the bottoms hold together and the corners are browned, 2 to 3 minutes.  Flip and cook until done to your desired preference.  Season with salt and pepper. 


                                         ________________________________________