Last week ended up beings a crazy busy work week, 49 hours in the office designing telecommunication infrastructure. I managed to get a solid 12 hours of training, including one intensity session and a running biathlon time trial! The time trial went well, ran fast and hit 11 of 20 not the best shooting but shows what I need to focus on. Sunday, I cheered for Romeo and Trish while they participated in Runnin’ For Rhett 5K before a 2 hour double pole up the garden highway.
Gluten-Free Vegan Stuffed Winter Squash
2 Winter Squashes
2Tablespoons Olive oil
¼cup Red wine
1 Packet Precooked wild rice and quinoa
1 teaspoon Salt and pepper
2 teaspoons fresh garlic
1cup Yellow tomatoes
Instructions: Preheat oven to 400. Slice top of squash off and scoop out seeds. Microwave each squash for about 7 minutes or until fork tender. In separate skillet, saute mushrooms and onions in olive oil at med-high heat. Wait until mushrooms and onions are slightly brown to season with salt and pepper. Add in garlic, red wine, almonds, and crasins. Simmer on low for 2-3 minutes. Mix precooked wild-ricee and quinoa withvegetablee mixture. Place mixture in squashes and bake for 20 minutes. Let cool for 5 minutes and enjoy a health season appropriate meal.