Bacon and Cranberry Stuffed Acorn Squash


I just made this stuffed squash last night and it was a hit!  Especially, with it being cold outside.  It’s rich with the bacon fat and maple syrup but man so good.  The best part about it was all of the ingredients, except the meat, were out of my produce bin.  I’m not only using all of my produce, but I feel like a super mom making this beauty on a Wednesday night.  Let me know what you think about it!

It is cold here in Texas!  I know, I know, it’s colder other places, but we like to freak out about it.  At least it’s not snowing.  You will hear me whining when it starts that mess.  I think we skipped fall.  Oh well.

You’re probably thinking since it’s getting colder this girl and her friends will skip out on the cold workouts.  Heck no.  Unless there is ice under my feet I’m out the door at 4am like any other day.  We get icicles in our hair when we run and sometimes I think my hands may actually stick to the barbells, but its all part of the fun.  No, Crossfit does not have a heater.  Nice try though. 


Strict press. Super hard for me but come on, I’m working on it!

I went a little crazy this week and decided to change up my workout days.  I normally run Thursday and Crossfit Friday but I flipped them.  Whoa, don’t worry, I won’t get too wild on you. 

The WOD (Workout of the Day) today is:

-Behind neck snatch grip Strict Press, 4X10
*Light and controlled.
-Strict Press, 8X3
*Heaviest possible.

12 Min AMRAP:
-5 KB Swing, 53/35#
-5 KB Lunges, 53/35#
-5 KB  SDHP, 53/35#
-5 KB Lunges, 53/35#

Kettlebell fun!

Kettlebell fun!

I actually was able to do RX.  Meaning I could do exactly what it says and use the 35# kettlebell.  I did whine a little but in the end it wasn’t horrible.  Dang!  Crossfit guy is probably reading this.  The next WOD will be horrible since I said that. 

Tomorrow I’m looking forward to a 23 degree, 8 mile run at 4:15am.  Always an adventure.  I’ll be sure to take a cold weather selfie for you.  As always, I know you can’t wait.

Do you workout in cold weather?  If not, do you draw the line at a specific temp? 

Bacon and Cranberry Stuffed Acorn Squash
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  1. 1 acorn squash
  2. 1 tbsp. olive oil
  3. 1 lb. ground beef
  4. 6 oz. diced bacon (nitrate free and uncured)
  5. 1 yellow onion diced
  6. 1 cup fresh cranberries
  7. 2 cups of fresh kale chopped
  8. 1 tbsp. pure maple syrup
  9. 1 tsp. salt
  10. 1 tsp. pepper
  11. 1 tsp. granulated garlic
  12. 1/2 tsp. ground cumin
  13. 1/2 cup shredded mozzarella cheese
  1. Preheat oven to 400.
  2. Line baking sheet with foil.
  3. Cut acorn squash in half lengthwise. Be careful cutting through stem.
  4. Scrap out seeds with a spoon and discard.
  5. Rub flesh of squash with olive oil then sprinkle with salt and pepper.
  6. Roast flesh side down for about 45 minutes until squash is tender.
  7. When done remove from oven and set aside to cool.
  8. While squash is roasting brown ground beef, drain and set aside.
  9. Wipe all grease out of skillet.
  10. Add onions and bacon to the skillet. Cook on medium heat until bacon is almost done. Stirring frequently to avoid burning onions.
  11. Add cranberries, ground beef and maple syrup. Stir until cranberries burst and become tender.
  12. Add kale, salt, pepper, garlic and cumin.
  13. Last scrap out flesh of squash, chop and incorporate into mixture. Careful not to over mix.
  14. Divide mixture and fill each squash shell evenly. Top with cheese and broil until cheese is golden.
Cut The Grain

Let’s Talk Paleo Beginnings and Shepard’s Pie

I’ve made a few posts now and you’re kind of getting to know me.  So far you know I like to eat and I like to run and I like to talk about them.  I’ve told you a lot about my workouts but I haven’t said much about the Paleo diet and how it works for me.  So let’s discuss, shall we?  Oh man, this will take me a couple of posts…

Oh, and I have a delicious Shepard’s Pie recipe for you today.  It’s even taste test approved by someone who doesn’t eat Paleo.

If you haven’t read my “About” page I’ll give you a short recap.  My husband and I were both overweight, he got diagnosed with diabetes in 2010, we had to get our act together.  Actually, I thought I was ok.  I started going to the gym because I had these two baby boys.  I wanted to teach them how to be healthy and not follow in our footsteps. 


Here’s the dreaded “Before” Picture


His is even worse!

After his diagnosis we went to a nutritionist and paid her a lot of money.  She told him to eat lots of whole grains and fruit and low fat business.  Well, I’m sure that works for a lot of people.  Everyone is different.  However, the advice she gave, did not help him.  Who knew that all of those carbs would raise his blood sugar?  Hmmm?

 Moving on, Matt, my hubby over there, had a friend who had done a lot of research on the Paleo diet.  He let us borrow the book, The Primal Blueprint, and the rest is history.

Matt went cold turkey, hit the diet and exercise hard and lost a bunch of weight.  I was different.  I did it slow and steady.  I knew that bread was bad so I stopped eating sandwiches.  Then I would cut out other stuff a little at a time.  The better I started to feel the more willing I was to let the conventional food go.

That’s the thing, everyone IS different.  You get to decide how and what you want to eat. We have learned that this works for us.  At this point the way we eat has more to do with being healthy verses losing weight.

I know you all are busy folks so I’ll come back in a day or so and talk more about our little journey.  However, I absolutely, positively, cannot leave you with those pictures.

Awe.  So cute right?

Awe. So cute right?

 Now go try my Shepard’s Pie and tell me what you think!


Paleo Shepard's Pie
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  1. 1 medium spaghetti squash
  2. 4 tbsp. grass-fed butter
  3. 2 lbs. grass-fed ground beef
  4. 2 stalks of celery diced
  5. 1 leak sliced and cleaned
  6. 3 carrots diced
  7. 1 small head of broccoli - cut into small florets
  8. 1 can diced tomatoes
  9. salt and pepper to taste
  10. 1 tsp. cumin
  11. 1 tsp. granulated garlic
  1. Stab holes into the spaghetti squash and microwave on high for 15 minutes or until it has a give to it.
  2. When cool enough, cut squash, scrape out seeds to discard, then scrape out insides onto a cookie sheet lined with a clean dish towel. Cover with another towel to soak up as much moisture as possible while the rest of the dish is cooking.
  3. Preheat oven to 400 degrees.
  4. Melt 2 tbsp. of the butter into the pan.
  5. Add ground beef, celery, leeks and carrots.
  6. Stir frequently until the meat is browned.
  7. Add the cumin, granulated garlic, broccoli and diced tomatoes.
  8. Cook until broccoli is tender and ingredients are incorporated.
  9. Transfer meat mixture to a baking dish.
  10. Cover meat evenly with the spaghetti squash.
  11. Salt and pepper the top of the squash.
  12. Divide the remaining butter into small squares and place on top of the squash evenly.
  13. Bake until the squash is golden. About 30 minutes.
Cut The Grain