“The sloppier the meal is, the better it tastes." - Nancy Ortinau Episode Summary:In this delightful fall episode, Nancy takes us on a journey through her excitement-filled world of tower gardening. Discover the fantastic nutritional benefits of acorn squash and sweet dumpling squash, both proudly cultivated on Nancy's tower garden.But the real treat? Nancy demonstrates how to prepare a delectable stuffed acorn squash. Picture Italian sausage, onions, celery, and quinoa coming together to create a mouthwatering filling. And if that's not enough, Nancy also shares the secret to making roasted broccoli that'll have your taste buds dancing with delight. Her recipe features toasted sesame oil, lemon juice, and garlic, delivering a burst of flavor in every bite.To sweeten the deal (literally), Nancy wraps up the episode with an energy bite recipe. These bites are crafted with love, combining coconut, coconut oil, Juice Plus protein mix, and coconut milk to create a healthy and scrumptious snack. Check out Nancy’s YouTube page to see the full cooking show and get even more out of this episode! https://www.youtube.com/watch?v=WVlpkhwYOxk In This Episode:

• The nutritional value of squash
• Simple and delicious recipes for squash.
• Roasted broccoli as a flavorful side dish.
• Energy bites for a healthy and delicious snack.
• Simplifying Thanksgiving with make-ahead meals.

 Today’s Recipes:Stuffed Acorn SquashIngredients:

• 2 acorn squashes
• 1/2 pound bulk Italian sausage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup cooked quinoa
• Salt and pepper to taste
• Grated Parmesan and Swiss cheese (for topping)

Instructions:

• Preheat your oven to 450°F (232°C).
• Cut the tops off the acorn squashes and halve them.
• Remove the seeds and any stringy flesh from the center.
• Place the halved squashes in the oven for about 15 minutes or until tender.
• In a skillet, brown the Italian sausage, breaking it into small pieces as it cooks.
• Add chopped onion and celery to the skillet and sauté until tender.
• Mix in the cooked quinoa and season with salt and pepper.
• Fill each cooked acorn squash half with the sausage and quinoa mixture.
• Top with a mixture of grated Parmesan and Swiss cheese.
• Place the stuffed squashes under the broiler for a few minutes until the cheese is bubbly and golden.
• Serve and enjoy!

Roasted Broccoli with Toasted Sesame OilIngredients:

• 1 pound broccoli florets
• 2 tablespoons toasted sesame oil
• Juice of half a lemon
• 1-2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

• Preheat your oven to 425°F (218°C).
• In a bowl, toss the broccoli florets with toasted sesame oil, lemon juice, minced garlic, salt, and pepper.
• Spread the seasoned broccoli evenly on a baking sheet.
• Roast in the preheated oven for about 15-20 minutes or until the edges of the broccoli become crispy and slightly browned.
• Remove from the oven and serve. Optionally, sprinkle with grated Parmesan or cheddar cheese for added flavor.

Energy BitesIngredients:

• 2 cups unsweetened coconut
• 1/4 cup Juice Plus Vanilla Complete protein mix
• 1/4 cup coconut oil (melted)
• 1/4 cup coconut milk (full fat)

Instructions:

• In a food processor, combine the unsweetened coconut and Juice Plus Vanilla Complete protein mix.
• Add the melted coconut oil and coconut milk to the mixture.
• Pulse the ingredients until they are well combined and form a dough-like consistency.
• Roll the mixture into small bite-sized balls.
• Place the energy bites on a tray and refrigerate for about 30 minutes to firm up.
• Enjoy as a healthy and delicious snack!

Feel free to double the recipes to have extra servings or freeze for later use. Enjoy these nutritious and flavorful dishes! Get in Touch with Nancy O:

• https://nancyocares.com/
• https://n-o3.juiceplus.com/us/en
• https://www.youtube.com/channel/UCz-q95hT7H9ocBZ4ju1BQoQ
• https://www.facebook.com/inspirationsbynancy
• nancy@nancyocares.com

Audio and show notes by Premier Podcast Promotions