Sarah is a Certified Sports Nutrition Consultant, Weight Management Consultant, and Behavior Change Specialist, as well as a Certified Advanced Medical Exercise Specialist, and is currently studying to become a Holistic Nutritionist. Her mission is to bring her clients to wellness, health, and improved fitness levels through nutrition and exercise. Let's discover together how we can reach YOUR goals through nutrition and movement!
62 Main St
+1 (508) 614-5877
Combine pineapple, banana, and 3/4 cup pitaya in a blender; puree until smooth, about 30 seconds. Stir in chia. Transfer to two bowls; chill for 15 minutes. Top each bowl with strawberries, coconut, and the remaining 1/4 cup pitaya.
Begin by roasting the delicata squash. To do so, preheat the oven to 350 degrees F and trim the ends off each squash. Cut them in half length-wise, drizzle with avocado oil and sprinkle with sea salt. Place the squash on a baking sheet cut-side down, then bake for 30 to 40 minutes, until the squash is nice and tender. You want to be able to scoop the flesh easily.
While the squash is roasting, prepare the ground chicken stuffing mixture. Heat the avocado oil in a large skillet over medium-high and add the chopped onion. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Place the ground chicken on the hot skillet. Allow it to brown for 3 to 4 minutes before flipping it to the other side and browning for another 3 to 4 minutes. Use a spatula to break up the meat into smaller pieces and mix it in with the onion.
Add the garlic, sea salt and Italian seasoning and cook another 2 minutes. Add the broth (or water) and cook at a full boil until much of the liquid burns off but the meat is still moist. Stir in the pecans, dried cranberries and green onion.
Stuff the delicata squash with desired amount of ground chicken mixture and serve!