As I’ve mentioned before, my fridge and freezer are pretty full of food that I’ve cooked on previous weekends while watching Florida football. But there was no Gator game today due to it being a bye week for Florida so my usual built-in excuse to hang around my kitchen and living room for four hours wasn’t available. I still wanted to do some cooking, though, even if it wasn’t strictly necessary for the purpose of feeding myself this week. Before I started this Whole30-type diet I flipped through a bunch of Paleo cookbooks to see if there were any recipes there that looked appealing. One of the first ones that caught my eye was PaleOMG’s Stuffed Acorn Squash which was an intriguingly unique breakfast option. At this point I’d try anything that can free me from the endless cycle of scrambled eggs every morning. So this afternoon while watching some Halloween movies (Fun Size, Sleepy Hollow, and Addams Family) I whipped up the squash, sausage, and onion concoction. I actually used PaleOMG’s Pork Breakfast Sausage in the process as well. I did make a couple of changes – I ended up cooking the squash mixture in an 8×8″ square pan, casserole-style, and I skipped the egg on top before baking. I only tried one bite so far, but it was really delicious. I think I’m in for a breakfast treat this week.
P.S. I’m most definitely not posting my meals today. After feeling like I was going to die during my last couple of short training runs, including the one this morning, I decided I need to eat some serious carbs in preparation for my attempt at 17 miles tomorrow morning. I have indulged in many of my favorite foods today and it’s been glorious. I don’t intend to make this a habit, but if eating grains and sugar gives me the energy I need for running then I’m going to make that sacrifice!