I have something that I have to admit, but first I want to remind everyone that this is a judgement free website. I love MTV’s challenges…I can’t help it! It takes me back to the days of watching Real World and Road Rules, with the same amount of drama but with challenges and backstabbing built in. What could be better than that?! I’ll just put this on the record…if they ever called and asked me to be on the show, I would in a heartbeat (insert wink face emoji here!! lol). Does anybody else watch them? I love that older players like Johnny Bananas, Aneesa and CT are still in the game and still killing it!
In other news, we are going to Bimini in ONE WEEK!!!!!! I can’t wait to swim with sharks, eat conch salad, and kayak through the mangroves with lemon sharks and sting rays! We might lay on the beach a little bit in between all the adventures, but really I am just looking forward to exploring the little 7 mile long island!!!!!! I can’t wait to share it all with you guys! We are also spending a day in Miami on our way home so if you have any suggestions for must stop places, let us know! I haven’t been to Miami since I was in middle school so any tips would be great! I’ll be sharing all the yummy foods we eat along the way so stayed tuned!
Speaking of food, on to this weeks recipe! I am going to try to share one new recipe per week for you guys now that the Whole30 is over. My mom originally saw this recipe on Emeril Lagasse and BAM (paying a little respect to Mr. Lagasse) it is so good!! Once we went paleo, we switched up some ingredients and it is still fantastic!
Sorry about the pictures, they are absolutely horrible. I have a hard time making a loaf of meat look appetizing, but I promise it is!! One day I’ll be able to take pictures during the day and they will be so much better!
Turkey Meatloaf Stuffed Butternut Squash
|Prep time||30 minutes|
|Cook time||1 hours, 15 minutes|
|Total time||1 hours, 45 minutes|
|Meal type||Main Dish|
- 2 Butternut Squash
- 2 tablespoons Olive or Avocado oil (Divided)
- 2 teaspoons Salt (Divided)
- 2 teaspoons Pepper (Divided)
- 1 Large Onion (Diced)
- 1lb Ground Turkey
- 1 tablespoon Coconut Aminos
- 1 tablespoon Tomato Paste
- 1 Egg
- 1/2 cup Almond Meal or Flour
- 4 sprigs Fresh Thyme
- 1/4 cup Nutritional Yeast (if you aren't dairy free, you can use Parmesan cheese)
- 1/4 cup Flat Leaf Parsley (Chopped)
|Preheat oven to 375 degrees Fahrenheit. Cut squash in half and score cuts in the flesh. Top with half of the oil, salt and pepper. Cook for 35 minutes. Take out and set aside. Once squash is done, lower heat to 350 degrees.|
|While squash is cooking, heat the other half of the oil in pan and saute the onion and thyme. Cook about 5 minutes or until soft and translucent. Remove thyme and set aside to cool.|
|In a large bowl, combine the turkey, coconut aminos, tomato paste, nutritional yeast, almond meal, egg, onion, and remaining salt and pepper.|
|Put mixture in the squash and cook for 40 minutes or until turkey is browned and cooked to internal temperature of 165 degrees.|
I hope you enjoy!!