T


his time of year with fall on the horizon, it’s so tempting to settle into comfort food, but fat-laden treats are not the healthiest options. In honor of


this issue’s healthy theme, we wanted to prove that nutritious food can be just as delicious as comfort foods. So instead of pumpkin pie and candied apples, try one of these wonderful recipes. There is no need to skip


dessert when you can spoon up a rich Dairy-Free, Gluten- Free Chocolate Pudding. The pudding is made with avoca- dos, which does not sound appealing, but the cocoa powder masks the flavor of the avocado. The avocado lends a wonderful smooth velvety texture to the pud- ding.


The key is it needs 8-12


hours to marinate in the refrigerator for the choco- late to overpower the avoca- do flavor, so make it before you go to bed. It’s shockingly good. This recipe is easy to make — all you do is blend the ingredients. This pudding tastes dec-


adent, but is an excellent source of fiber (16 grams), potassium (contains 36 per- cent of DRV), and contains 7 grams of protein and 24 per- cent of your daily vitamin C and iron needs. Instead of sugar, you add


agave syrup which has a lower glycemic index (you can also substitute local honey). I like to top it with extra fruit such as sliced strawberries, raspberries, pomegranate seeds, or a banana, to boost the health


Acorn Squash Stuffed with Italian Sausage and Peppers Serves 2 1 acorn squash 1 Italian sausage link (can use turkey or chicken sausage) 1 small red onion Half a red bell pepper Half a green bell pepper Half a yellow bell pepper 1 small garlic clove Excellent quality aged balsamic vinegar for drizzling Cut acorn squash in half and scrape out the seeds. Stab the flesh several times with a sharp knife. Season with salt and pepper and place 1 tea- spoon of butter or olive oil in the cavity of each half. Place in a micro- wave safe dish with 1/2 cup of water on the bottom. Cover with plastic wrap and microwave on high for 12-15 minutes, or until tender. As that cooks, chop red onion, red, yellow and green bell peppers, and garlic. In a nonstick pan, sauté the onion and sausage (remove the casing first) together until almost done. When the sausage is about a minute away from being cooked through, add the bell peppers and onions and cook 2 minutes. Add salt and pepper to taste. By now, the squash will be done. Carefully remove the plastic wrap and don’t put your hand in front of the steam. Stuff filling into the cavity of each. Drizzle generously with balsamic vinegar and serve.


Stop going where life is taking you.


The hardwarestore.The paint store. Maybeit’s time youtraded the work and worryofmaintaining ahome forachance to getmoreout of life.


To learn how you can get more out of life, call (870) 425-2494.


All faiths or beliefs arewelcome.


Living Well i September/October 2017 17


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