Sunday Food Prep is a weekly post of Metabolic Typing Diet and now adding Paleo Comfort Foods cook book inspired recipes to feed me and my honey! Yes, mixing Paleo and Metabolic Typing diets because truly, they go hand-in-hand. Click here and read about how both can make your plate pretty perfect!
Last week, I didn’t cook a Sunday meal, but instead went to my cousins house to try out some of the Protein Power Balls she made which were amaaazing! Click here for recipe.
No funny anecdote about today’s menu choice except for I chose it from the Paleo Comfort Foods cook book because I had all the ingredients, minus the acorn squash which I went and bought. But of course, you really never know what’s in your pantry do you? So midway through, instead of a “south of the border” flavor like the original recipe suggests, it traveled across the Atlantic to become Italian! Maybe that’s funny to someone…
Just a quick reminder of the macronutrient ratios for the Metabolic Typing Types:
Protein Type: 70% proteins & fats (40/30) / 30% carbohydrates
Carbohydrate Type: 60% carbohydrates / 40% proteins & fats (25/15)
Mix-Type: 50% carbohydrates / 50% proteins & fats (30/20)
*In General: Protein Types should avoid Gluten, Protein & Mix-Types should have high fiber, low-to-medium starch carbs, and sprouted grains.
*There is no calorie counting in the Metabolic Typing Diet. Reason being, if you eat for your body type, your body will know when to stop. No over-eating. No cravings. No depriving.
*When it is available, try to buy grass-fed, free range, organic, and sustainable farm grown food; certainly no GMO.
What you need:
- 2 acorn squashes
- lean ground turkey (or any meat you want)
- 1 red pepper
- organic diced tomatoes in basil and garlic (so I thought I had fresh tomatoes,cumin, and chili, but didn’t- this is where we jumped ship and boarded the gondola!)
- baby portobello mushrooms
- Organic Virgin Coconut Oil
- sea salt
- fresh pepper
Put it together:
Preheat oven 400 degrees. Cut squash length wise and place face down on baking pan with 1/4 inch of water. Cook for 35-45 minutes.
On skillet, brown turkey with coconut oil and garlic. Add peppers, mushrooms, and tomatoes and simmer till cooked. Add sea salt and fresh pepper for taste.
Use a slotted spatula to drain turkey juices before stuffing squash.
Be careful when serving– the squash is super hot! Enjoy!
My favorite part of this dish was the squash– wow, it tastes like sweet yams, but not! A good different!
Now learn what happens to your food after you swallow it, and why I make sure I only eat low to medium starch carbohydrates after lunch!
Comments are cool! Recipes rock! So share and do both below!