For the past few years, I’ve eaten oatmeal for breakfast about 95% of the time. Now there’s nothing wrong with oatmeal – and I still have a whole lotta love for one of my favorite grains, but change is good – right? 

Most of us think of quinoa (keen-wah) as a lunch or dinner side, but it makes a delicious AND nutritious breakfast. 

Squash and pumpkins and apple spice abound! It must be fall.

I stumbled upon this recipe a few years ago and it’s been my go-to fall favorite ever since. My version is slightly different, so feel free to take a peek at both and create your very own delectable autumn medley!

Ingredients:

• 1 Red Onion, cut into large chunks
• 2 Delicata Squash (feel free to substitute butternut or kabocha squash), cut into 1/2″ half moons (1″ chunks for other squashes)
• 1 Large Sweet Potato, peeled and cut into 1″ chunks 
• 1/2-1 tbsp Bragg Seasoning (can substitute with 1 tsp each of dried basil, rosemary and sage)
• 2 tbsp Olive Oil
• 1/2 tsp Kosher Salt
• 10 or so cranks of fresh Cracked Pepper
• 4 Chicken Apple Sausage (I get mine from the butcher at Whole Foods, can substitute with any sausage you like)

Instructions:

1. Preheat oven to 400 degrees.
2. Cut the end off of each side of the Delicata Squash and slice in half lengthwise. Scoop out the stringy membranes and seeds with a spoon. Cut into 1/2″ half moons. Confused? Click here. 
3. Peel the sweet potato and cut into one-inch chunks.
4. Cut the red onion into large chunks.
5. Place the squash, sweet potato and onions into a 9×13 inch casserole dish and drizzle with olive oil.
6. Top with dried herbs, salt and pepper and mix together with hands until everything is evenly coated.
7. Place the sausage on top, pop in preheated oven and bake for 45 minutes, turning the sausage once after about 25 minutes. Remove from oven and let cool a bit. Slice up the sausage and add back into the dish. Enjoy!

Robyn Spurr is a Once Obese Chick, Eating Disorder Survivor, Certified Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss. 

She helps women learn to manage their emotions without food and reach their healthy, natural weight without all the diet craziness.

It’s summertime here in Denver – and after 27 straight days of rain this spring (totally freakish weather), I’m all…

bring on the sunshine, the barbecues, the flip flops – and the summer salads.

A few weeks ago I scoured the intertubes in search of a healthy chicken salad recipe. None quite fit the bill. So I combined a bit of one recipe + a dash of another + a few of my own little touches and voila, delicious and guilt free chicken salad for your next barbecue, picnic or lunch.

Deliciousness details…

Guilt-Free Chicken Salad:

~1 1/2 pounds cooked chicken, diced (I like to season mine with salt + pepper + a little olive oil and then toss it on the grill to get that extra caramelized flavor)
~1/2 cup red onion, diced
~1/2 cup red grapes, cut in half
~3 stalks celery, diced
~1/2 apple, diced (optional)
~1/4 cup sliced almonds
~salt + pepper to taste

If you’re ready to lose the weight for good – without all the diet craziness, click here.

Want to know what I’m eating (username: rspurr).

I love creating dishes that are fast + healthy + delicious. These fish tacos take about 10-15 minutes to prepare – that’s it. My kinda meal.

Step 1 – Grill a mahi mahi burger, 3-4 minutes/side (I used Trader Joe’s frozen), cut into pieces

*You can also use shrimp, tilapia – whatever floats your boat.

Step 2 – Heat 2 small corn tortillas in the microwave (~15 seconds), divide fish evenly

Step 3 – Add broccoli slaw or cabbage or carrots – so many options

Step 4 – Top with a little mango or pineapple salsa

Easy peasy + delicious!

Pretty sure I’ll be eating these all summer long.