Hello, new year! January can be cold and dark but it’s actually one of our favorite months. A time for new intentions. (Because let’s be real: “resolutions” kinda sound like fancy checklist items.) Instead of overwhelming goals, we prefer small, doable changes. The ones that have lasting effects. Our intention this year is to focus on quality over quantity and carry this mantra into every aspect of our lives. You know what we’re talking about: Work smarter, not harder. If it’s not a hell yes, it’s a hell no. And our personal favorite: You can’t make everyone happy – you’re not an avocado.
Speaking of food, this quality over quantity intention can have profound effects on your approach healthy eating. Here are three ways to take this intention into the kitchen, in a totally practical way:
- Keep it simple. Healthy, delicious food doesn’t have to be elaborate or time-consuming. Our free 7-Day Salad Reset teaches you how to throw together seven nutritious, filling meals in under 30 minutes a day. Already done the Reset? Browse our recipes for more ideas.
- Aim to eat one healthy, quality meal per day. Instead of planning and prepping a whole week’s worth of breakfasts, lunches, and dinners (read: overwhelming!) focus on getting one meal right. We like making lunch our healthiest, most energizing meal. This is a cinch with our eBook, Work Lunch Made Easy.
- Treat yourself. Make weeknight dinners feel special by using some #fancy, quality ingredients (a little goes a long way). Put on music. Pour yourself a glass of wine. Challenge yourself to try one new dinner recipe per week. Need somewhere to start? Spice up the new year with thisAcorn Squash Salad with Pumpkin Seed Chili Dressing. Read on for the recipe.
- 3 tablespoons raw pumpkin seeds
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 3-5 dried chiles de árbol, stemmed (depending on heat preference, see notes)
- 1 garlic clove, crushed
- sea salt, to taste
- 1 medium acorn squash - halved, seeded, and cut into ½ inch wedges
- ½ teaspoon ground cumin
- extra virgin olive oil
- salt and pepper to taste
- 2 oz. crumbled feta cheese
- ¼ cup raw pumpkin seeds
- ¼ cup loosely packed, torn cilantro leaves
- Roast the squash: Preheat the oven to 400 degrees F. In a large bowl, toss the cut squash with a drizzle of olive oil, cumin, and salt and pepper. Spread the wedges evenly on a rimmed baking sheet. Once the oven is preheated, roast the squash until tender and browning, about 15-20 minutes. Allow to cool.
- Toast the pumpkin seeds for both the dressing and the salad: Heat a cast-iron skillet. Add 3 tablespoons + ¼ cup pumpkin seeds and toast over moderate heat until golden, 3 to 5 minutes. Transfer to a small bowl.
- Make the dressing: Add 3 tablespoons of the toasted pumpkin seeds and the remaining dressing ingredients to a high-speed blender and blend until smooth and creamy. Add salt and pepper to taste. Set aside.
- Assemble the salad: Arrange the squash wedges on a platter. Sprinkle with crumbled feta cheese, drizzle with
dressing,and garnish with remaining ¼ cup of roasted pumpkin seeds and torn cilantro.