THM Stuffed Acorn Squash (E)

This was a pretty easy and very tasty recipe that was perfect for a November dinner. I tweaked the recipe I found here to be THM friendly by skipping the higher fat items, keeping this meal high in healthy carbs, but low in fat. All nutrition info will be listed at the bottom. 🙂

THM Stuffed Acorn Squash (E)



  • 2 medium acorn squash
  • 1 lb boneless, skinless chicken breast
  • 3/4 cup quinoa (I used red for color and flavor preference)
  • 1 yellow onion, chopped
  • 2 cloves of garlic
  • 1 cup mushrooms, coarsely chopped
  • 2 slices of sprouted wheat bread, toasted and cubed
  • Ripped up handful of kale
  • 1 Tbsp+ extra virgin olive oil or coconut oil
  • 1 Tbsp Bragg’s Liquid Aminos
  • 2 Tbsp chicken broth
  • Sea salt, pepper, garlic powder, rosemary, poultry seasoning, and ginger to taste

I apologize again for never ever measuring spices! I am a shake and eye ball kind of girl but I used in the neighborhood of 2 tsp of salt, 1.5 tsp of pepper, 1 tsp of garlic powder, rosemary, and poultry seasoning. I just added a shake or two of ginger.



  1. Preheat your oven to 400 degrees
  2. Slice the acorn squash in half (without losing a limb) and scoop out the seeds.
  3. Spray or brush the cut sides of the squash LIGHTLY with oil. I sprayed mine very minimally.
  4. Put the chicken breast and squash in separate pans and pop them into the oven (don’t prep the chicken,  just cook it).
  5. Bake for 35-40 minutes.
  6. As soon as you put the squash & chicken in the oven, start cooking the quinoa.
  7. Chop and prepare any veggies.
  8. Start sauteeing the onions in 1 Tbsp of oil. When they start to carmelize, add the fresh garlic and the mushrooms. Season, season, season.
  9. Add the cubed bread, liquid aminos, broth, and handful of kale – heat through.
  10. When the quinoa is finished, add that and set the stuffing aside.
  11. Remove the chicken and squash from the oven when fully cooked.
  12. Cube the chicken and add it to the stuffing mixture.
  13. Stuff the acorn squash (really pile it on!) and bake an additional 15 minutes.

Drool. Eat. Enjoy every bite.

Nutrition info:

Serves Four

Calories – 366.

Fat – 7.9 grams (that includes the chicken, which should not be counted if you are a THM). Saturated fat – 1.4 grams. Polyunsaturated fat – 1.3 grams. Monounsaturated fat – 3.5 grams.

Carbohydrates – 45.6 grams. Fiber – 3.5 grams. Sugar – 3.7 grams.

Protein – 32 grams.

Fitness · Running

September Health Challenge


I found that photo yesterday and decided to share it on instagram. However, even before finding the pic, I had decided to make a strong push to finish out 2014 in the healthiest way possible. I want to try to finally reach my goal weight and be closer to where I want to be physically. I started my weight loss journey two years ago, and while I made tremendous progress, the truth is that most of that happened early on. Since the end of 2012, I have been pretty much stuck. The scale has read the same infuriating number month after agonizing month. I focused on running and completed a half marathon (WOO HOO!!), but in terms of shaping my body, I felt literally stalled. I know that I should have been lifting more, and my eating has not been 100% clean, but damn, it’s been at least 85-90% clean. It’s been frustrating to say the least.

I am determined to start 2015 looking and feeling my best. Today really appeals to the OCD side – it starts my favorite month, it’s a Monday, and gives me four months to break a couple habits…or start new ones. So, for the next four months, I plan to eat clean and work out 6x per week, taking Sundays off – three days of lifting and three days of running/cardio each week. At least for September. I do hope I get Piyo for my birthday, so I plan to add that in when I finally get my hands on it. Anyway, I digress. Those are the overall goals for each month…clean eating and working out. I also plan to tackle a new thing each month.

For September, it’s drinking more water.

I know I don’t drink enough water. I like my coffee (and I like tea), but water? Not so much. I am challenging myself to drink 8 glasses (or 64 ounces) per day. If it takes a month to form a new habit, or nearly so, I should be a water drinking machine by the time September is over. I am at 30 ounces today, so I have some work to do before bed time.

As for workouts, I plan to run on T/Th/Sa, and lift on M/W/F. Today I did upper body and abs. Wednesday will be lower body and abs. Fridays will be a full body HIIT workout.

I am doing the following workouts (plus running), which I found on Pinterest. I am ok with repetition and these kick my butt, so I feel like they are good for this month.

Upper Body Workout
Upper Body – Repeat 2x to begin, and 3x by the end of the month.
Abs – Repeat 2x
Legs and Butt
Lower Body – 1x to begin (it’s murder) and shoot for 2x by the end of the month.
7 Minute HIIT
7 Minute HIIT Workout – 2x. Each exercise is done for 30-45 seconds.

I will update periodically with my progress, but I am certainly not turning my blog into a fitness journal. If you want to track my food and fitness progress, find me on My Fitness Pal: BeckyBoop78. I am also in Runkeeper and Gipis as Becky Johnson.

Here goes nothing! 🙂


Strawberry Slush “Good Girl Moonshine”

I know lots of you have been enjoying the recipe for Good Girl Moonshine that I posted a few weeks back. I have recently started making a strawberry slushie version of that drink for hot summer days, so I decided to share that, too.  It’s muy delicioso!

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  • 2 cups of water
  • 2 Tbs raw apple cider vinegar
  • 1 tsp ginger
  • stevia to taste (I use two liquid droppers full)
  • 7-8 whole frozen strawberries
  • ice

Add all the ingredients to your blender and ENJOY!  It’s make just about a perfect quart of yummy, slushie, good for you moonshine.  I am enjoying this frozen treat almost daily.  🙂



Italian-Style Stuffed Zucchini (THM S)

You know when you decide to experiment with a recipe for dinner, and right after you begin cooking you think, “Gee, I should probably take pictures and blog this?”  No?  I guess it’s just me then.  🙂 I had a few zucchini sitting in my veggie crisper and I was craving lasagna, but I didn’t want to go through all the hassle of making low carb zucchini lasagna.  What’s a girl to do?  Well, obviously, make an easier stuffed zucchini version!  I forgot to take pictures until I got started, but I think I managed to get everything but the onion. The cast of characters:

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4 zucchini, sliced lenghtwise
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1 lbs ground beef (Italian sausage would be delish!)
1 cup ricotta cheese, 2 roma tomatoes (diced), 1 medium onion (chopped, not pictured), 1 cup of chopped spinach, 1 cup reduced sugar spaghetti sauce, salt, pepper, Italian seasoning, garlic powder (to taste), Italian four cheese blend

Pre-heat oven to 350°.  Pre-slice and dice all veggies before beginning.  Place sliced zucchini into a foil-lined pan (I strongly reccoment foil…learn from my sadness) and pre-bake for 15 minutes.  Meanwhile, begin browning the ground meat and when nearly done, add the onion for flavor.

Beef and onion...Mmm!
Beef and onion…Mmm!

Cook meat completely, with no signs of pink.  Drain grease.  Take the zucchini out of the oven and scoop the middle, creating a zucchini “boat.”  Chop up the zucchini innards and add it to the meat, along with the diced tomato and spinach.

Meat and all veggies.
Meat and all veggies.

Cook the meat & veggie mixture for an additional 5 minutes, then add the spaghetti sauce, ricotta cheese, and spices.  Heat though.

Almost ready for stuffing!
Almost ready for stuffing!

Stuff the zucchini boats with a generous portion of the filling.  Top with a generous sprinkle of the four cheese blend and pop them into the oven.

OMG - cheesy goodness!
OMG – cheesy goodness!

Bake 20-25 minutes until the cheese is melted and golden brown, and the zucchini boats are softened.  Enjoy!

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Sooooooooo good!

And finally for the very first time, a printable recipe!!  I am really getting my blogging act together.  Go me!  Just click below for a printable pdf.  🙂 Untitled


Good Girl Moonshine

As I get back on track with my eating, I am getting back on track with my drinking, too. No, not booze, though there are days when the idea is tempting…like today! HA!

Anyway, I am sure most of you are familiar with Bragg’s organic, raw, apple cider vinegar, which includes “the mother.” If you are not, you should read up on the health benefits of raw ACV.  Bragg also makes an apple cider vinegar drink that you can buy that combines raw ACV, ginger, and stevia. It’s pretty tasty, but it’s even easier to make your own!

Every day, I drink 2 quarts of a similar apple cider drink that I got from the Trim Healthy Mama ladies called, “Good Girl Moonshine.” It’s simple, healthy, and pretty darn tasty. If you do a search on Pinterest, you will find many variations for flavoring, but I always prefer the original. I think of it as a tangy/zippy lemonade-like drink. My 14 year old son also loves it and calls it his “natural energy drink” and thinks it’s “better than coffee.” That is high praise from him, let me tell you!


  • 1 quart jar nearly filled with water and ice
  • 1 tsp ground ginger
  • 2 Tbsp raw apple cider vinegar
  • Stevia to taste (I use two shakes of the powdered stevia, or 2-3 squirts of the liquid)

That’s it!  Add it all to the jar, put a lid on, and shake well. I drink mine with a thick, reusable straw because the ginger will settle after a while. Yum!

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