Sunday, March 25, 2012

Stuffed Acorn Squash with Couscous

This dish was relatively easy to do, and it was very hardy.  The only SUPER difficult part was cutting the acorn in half.  I have always had a hard time doing this… any tips fellow cookers??

C gave this one an 8.5 but I gave it a 9.
Ingredients: (serves 2 people with leftover "stuffing")

2 acorn squash
3 carrots
1 can kidney beans
1 can black beans
1 sm. red onion – chopped
1 cup sliced fresh mushrooms
17 oz. chicken broth
1 cup whole wheat couscous
1 can diced tomatoes
Dried basil
Garlic salt
Peccerino cheese
Optional: hot sauce


1. Preheat the oven to 350 degrees.  Cut 2 acorn squash in half, the long way.  Be very careful doing this, I find it hard to do!

 2.  Place the squash face up in a baking dish.  Add some water to the bottom of the pan so the squash doesn’t burn.  Bake for about 35 minutes, or until soft

3.  Meanwhile, on medium heat, add oil to a large pan.  Add in thinly chopped carrots and onion.  Cook for about 5 minutes.

4.  Add in mushrooms and cook for 5 more minutes.

5.  Drain and rinse kidney beans and black beans and add to the pot.

6.  Add in chicken broth, and couscous.  Cook for about 3 minutes

7.  Drain diced tomatoes and add to mixture. 

8.  Add in a few shakes of garlic salt and dried basil (chef’s choice really, but I used about 1 tbsp of each)

9.  Remove the pot from heat. Cover, and let sit until liquids have been absorbed.  Be sure to stir only occasionally.

10.  Once all liquids have been absorbed, add some fresh peccerino cheese to the mixture and stir.

11.  After acorns have finished cooking, fill with the couscous mixture. 

12.  Top with fresh shavings of pecorino cheese

13.  Optional: Add hot sauce if you like the heat!!

~Eat Well and Be Happy~

Saturday, March 10, 2012

Take Your Lunch To Work this week!

This Edamame Bean Salad is a perfect dish to make on a Sunday, and then have for lunch for the week.  It's absolutely delicious.  Have some plain greek yogurt on the side and you have enough protein to keep you satisfied all afternoon!

Random Sidenote:  Ever since I was little, I have had a fear of cafeteria lines.  School food quality aside, everyone always just seems to know where to go, how much food costs, what foods you have to buy (like you always had to buy a milk with the lunch, but I never wanted the milk because I don't like milk!), etc.  All growing up I brought my lunch to school, and continue to do so.  Plus, my mom would put little notes in my lunch bag, which continued through high school!  Everyone at the lunch table was super jealous...

1 can black beans
1 can chick peas
about 20 grape tomatoes cut in half
1 cup shelled edamame (thawed if frozen)
1/2 cup chopped cilantro
4 oz. fresh mozzarella chopped
(this is about half of a typical package)
1/3 cup diced red onion
1 cup chopped fresh mushrooms

2 tbsp. olive oil
1/2 tsp. minced garlic
2 tbsp. lime juice
1/2 tsp. sea salt

1)  Drain and rinse the black beans and the chick peas.

2)  In a large bowl combine: black beans, chick peas, tomatoes, edamame, cilantro, mozzarella, onion, and mushrooms.  Stir to combine

(I have a huge issue with cutting onions.  No matter what I do, it just burns my eyes.  I have resorted to buying the pre-chopped type.  I know this is horrible both economically, and environmentally... but what's a girl to do?!)  

3)  In a small bowl, whisk together the dressing.  Pour on top of the salad, then stir to fully mix.

4)  Store covered in the refrigerator until ready to use!

~Eat Well and Be Happy~

Sunday, March 4, 2012

Ginger Edamame

This dish can easily be done as an after-school/work snack, or used as a side dish to a meal.  From start to finish, it was about 6 minutes.  Can't beat it!  Ingredient amounts will change depending on the tasters choosing.  Fresh ginger is really good for you too!


cooking spray
peeled/chopped fresh ginger
frozen edamame, in pods
soy sauce


1)  Spray a small pan with cooking spray, and heat on medium.

2)  Add in chopped ginger.

3)  Add frozen edamame and soy sauce.  Use enough soy sauce so the edamame is just covered.  (You can always add more later, but you can't take it away!)

4)  Cook until edamame is warmed through (about 5 minutes).

5)  Remember, when eating shelled edamame, use your teeth to squeeze out the bean!

~Eat Well and Be Happy~

Saturday, March 3, 2012

Vegetable Black Bean Chili

This is a super healthy and hearty dish, that is great on a cold winters day.  I love that it is really customizable to suit each tasters needs.  I really have no spice tolerance, while C just loves spicy foods.  Enter, Frank's Red Hot (insert saying "I put that **** on everything!")

On a sidenote, The Yellow Apron Experiment has the opportunity to team up with Charlestown Yoga!  A healthy and easy recipe will be given to all yogis after the Gentle/Restorative class.  Also check out their super awesome event on March 10 - Eat Better, Sleep Better, Feel Better!  Be sure to friend them on Facebook for all the updates.

Ok onto the meal!


  • 2-3 tbsp olive oil
  • Small onion - chopped
  • 1 tsp minced garlic
  • 2 zucchini - quartered and thinly sliced
  • 2 carrots - thinly sliced
  • 2 cans of black beans - drained and rinsed
  • 1 - 28 oz. can crushed tomatoes
  • 1 cup frozen corn
  • 1 package sliced mushrooms (I used baby bella ones this time)
  • 1 cup of whole grain brown rice (I love the 90 second rice)
  • Handful of fresh spinach leaves

Optional Toppings:

  • Hot sauce
  • Avocados
  • Feta crumblers
  • Sliced olives
  • Corn bread


1.  Heat oil in a large pot.
2.  Add in the onion and garlic.  Cook for about 4-6 minutes, continuously stiring.  
3.  Add in carrots, zucchini, and mushrooms.  Cook for about 8-10 minutes more, or until carrots are soft.  

4.  Add in beans, tomatoes, corn, and 1 cup of water.  Continue to cook for 8-10 more minutes.

5.  Lastly, add in the pre-cooked rice, and the fresh spinach.  Heat on low, until ready to serve.

6.  While the chili is cooking, prepare your desired toppings in individual bowls.  This chili must be served with a cornbread...It makes all that much better.  I used the Krusteaz Brand.  So yummy!

7.  Eaters should choose their desired toppings, and add hot sauce if you can handle the heat! (Me... not so much...)

(If you are feeling really wild, you could always place the cornbread on the bottom of your bowl, and put the chili on top!)

~Eat Well and Be Happy~