Tips & Guest Recipe!
So it has almost been one week; how are you making out with the elimination of grains in your diet? Going farther back, are you doing okay with the Zone blocks? Personal experience suggestion: print out the Zone proportions, black out the grain blocks, and keep the page on reference in your kitchen, car, work desk, or where ever you prepare/eat most of your meals. I laminated mine for durability. Keep it out when you are making your meals or ordering food so you know exactly how much to put on your plate.
Another great tip is to plan out your meals for the week early on. For example, on Sunday, decide what you are going to eat for breakfast, lunch, and dinner for the next 4 days. Make sure your fridge is stocked with everything needed to make the meals. If possible, cook as many of the meals as you can Sunday night and refrigerate or freeze them so you can just grab and go when needed. If it's a meal that better and/or easier prepared at the time of serving, do as much prep work either earlier that day or the day before to take the stress away from doing it in the moment. Then, on Thursday, decide what you are going to eat for breakfast, lunch, and dinner for the next 3 days, and follow the same steps as above. Once you start to get more familiar with the block proportions and paleo style foods that you like, meal planning will be easier to do in the moment. However, until you get to that point, planning will help alleviate stress associated with altering your diet.
Today's recipe comes all the way from Arizona. Tried and true by my brother and his friend, it looks so delicious I am ready to fly down there and have the chef cook it up for me! This recipe is good for about 4 4-block meals. The sausage, olives, and feta add ample fat to the meal and totally amp up the flavor!
Stuffed Acorn Squash