Christmas is in two weeks! Holy smokes is this season flying by. You know when you are younger it feels like Christmas is an eternity away but as you get older, you blink your eyes and Santa is already making his way down the chimney. Craziness. These next couple weeks I will be giving you all sorts of festive recipes to make for your family and friends. This squash recipe takes no time at all to put together but makes it look like you really tried. #winning
I had a fun little experience at the gym the other day. I was having a conversation with someone and this lady butts in with a ton of negative comments and a horrible attitude. I had no idea who this lady was. I did my best to see her perspective while explaining mine but she just wasn’t having it. No lie, I was talking to her and she just turned around and walked away. Like, k bye… I did the best I could to give her the benefit of the doubt and thought that she was just having an off day. In the past, an encounter like that would have really messed with my mind and gotten me down.
Sticking to a positive mindset lately has really been changing situations around for me. I’ve noticed a sense of ease and calmness when handling tough situations. I have stopped judging others for seeing things differently than me and now I look at their perspective and reflect on it to see why they may see things the way they do. The biggest and most rewarding change I have noticed as of late is that I am able to focus on me and not compare myself to others. It is only me vs me in this world and I am only competing with myself to become my best possible self. We are all different, we all have different goals and aspirations and we all have different ways of getting there. Don’t let others get in the way of you doing you.
Before you go running off to make this recipe because I know you are just dying too, ask yourself, what are you doing today to keep a positive mindset? I started my day off with self affirmations and self love. I then looked Monday in the eye and said bring.it.on.
- 1 acorn squash
- 2 tbsp coconut oil
- 1 heaping tbsp fresh rosemary, minced
- 1 heaping tbsp fresh thyme, minced
- 1 heaping tbsp fresh sage, minced
- coarse sea salt to taste
- Preheat oven to 400 degrees.
- Cut the acorn squash in half and remove the seeds. Thinly slice the acorn squash with a mandoline slicer or knife and add to a large bowl. I found it easier to use a sharp knife.
- In a small bowl mix together the coconut oil, rosemary, thyme and sage. Pour the spice mixture over the acorn squash and toss until fully coated.
- Place the squash in a cast iron skillet in any formation and cook for 45 minutes.
- Serve immediately!