Sunday, December 21, 2014

Stuffed acorn squash with walnut butter drizzle

Sheree backpacking in October and telling fibromyalgia, "You've met your match."
 Life is a series of ups and downs, a study in contrasts. Just a few months ago, I was the Sheree in the photo above. I felt strong and as if I had, not conquered, but at least learned how to manage my fibromyalgia and other health issues, through diet and exercise.

Sheree post injury in serious need of therapy dog Misha
In an instant, I was the Sheree in the photo above---injured with a broken wrist from hitting a patch of ice and flying off my bike. The injury, coupled with the pain medicines and surgery, and being unable to continue my regular routine brought my fibromyalgia and stomach problems back with a vengeance. I tried to walk out to the mailbox and my neighbors wondered who was that slowing-moving, hunched over lady.

It was during this rough patch that I realized I wanted to change the direction of my blog to reflect by journey with fibromyalgia and the assorted accompanying health issues. Fibromyalgia is one of the most under treated chronic health issues, and I feel it needs as many voices and advocates as possible.

I plan to change the name of my blog to Fibromyalgia: Meet Your Match in the new year. My blog will still feature recipes, good for those with bacterial overgrowths, as well as pix of my favorite therapy canines and felines. I will discuss all the health issues that I have dealt with in my efforts to relieve my chronic pain.
Roasted veggies on acorn squash with walnut butter drizzle
Stuffed acorn squash with walnut butter drizzle is a recipe good for anyone but it also works for me as a holiday meal.

Here's what you need:

1 roasted acorn squash (you will need about 1/4 for a serving)
for the stuffing: 1/2 stalk celery, 1 baby carrot, 1 radish, 4 mushrooms, 1 small zucchini, 1/4 cup cauliflower, handful spinach
olive oil
salt and pepper
1 T. walnut butter mixed with 2-3 T. water
1 handful baby greens





Roast your acorn squash, halved, on parchment paper-lined baking sheet, at 400 degrees for about 30 minutes. Dice or slice your other veggies. Place them on another baking sheet, drizzle with olive oil, season with salt and pepper, and roast until tender, about 20 minutes.Saute the spinach in olive oil in a small skillet.
To serve, place the roasted veggies and spinach in and around acorn squash on a bed of greens. Serve with roast turkey and drizzle all with the walnut butter.
Here is a finger stretch I have been doing as I rehab my hand from my injury. I call these photos below my hand and finger selfies. Spread your fingers out wide and press them on a counter or desktop edge.
Repeat one finger at a time.
Do a similar stretch for your wrist by flexing the wrist while pressing against your desk or countertop.
Then, stretch out your fingers, spreading them apart.
Draw your fingers in to make a fist and repeat by extending your fingers.

Make a fist, extend your fingers out, and repeat about eight times.
And don't forget to get plenty of rest during the holidays or anytime---words according the husky Misha.