Squash is one of my favourite warming and tasting veggies. I slice it in half, remove the seeds and bake it faced down at 400f and it usually takes at least 40min. to cook or more depending on size.  If you can easily poke it with a fork, you know it’s ready.  You can pretty much stuff squash with anything you want or puree it into a soup. Stuff it with rice, quinoa or wheat-berry salad, or enjoy it with greek yogurt and honey.   Whether you go the sweet or savoury route, it’s delicious tasting nonetheless. For this recipe, I filled it with a wheat-berry salad (that I usually make in the spring and summer months), but I thought the nutty flavour wheat-berries have really compliment the squash well for this time of year.

Wheat-berries consist of the full wheat kernel (the bran, the germ and the endosperm) which makes them highly nutritious because they haven’t undergone any processing. High in protein, fiber and iron, they have a real nutty texture and flavour that I gravitate to.  They do take particularly long to cook (at least 50 min.), so be prepared for that.  You have to bring them to a boil and reduce to medium heat and let them simmer for about an hour.  This salad is great on its own, and it can really be enjoyed all year round.

• 2 cups cooked wheat berries
• handful (or more) of dried cranberries
• handful chopped natural walnuts
• 1/4 cup olive oil
• salt/pepper to taste
• 1 thinly chopped celery stalk
• 1/4 cup chopped red or green onions
• 1 tbs of liquid honey
• 1 tsp honey-mustard (optional)

Directions

1. mix all ingredients and keep refrigerated
2. fill (already baked) acorn squash with wheat-berry salad or enjoy on its own
3. squash can be eaten warmed (with added organic butter or ghee) or at room temperature, while the wheat-berry is best served at room-temperature or cold on it’s own

Maca is a superfood I really love because it serves a lot of purposes. I think picking superfoods can be overwhelming but this one is an easy addition to your diet because it actually tastes good. The biggest pro for me was that it’s an adaptogen, meaning it really goes to the areas that your body needs it most. It’s known for being hormone balancing, providing you with more physical energy and and mental clarity.  More so, it’s a complete protein and also has more calcium than milk. Coming from the radish family, the root of the Maca is usually made into powder which you can easily add to your smoothies. A lot of people think that Maca has a butterscotch taste, and I would have to agree. I’ve also added it to my lattes, along with honey or pure maple-syrup and it’s a great combo! The colour and smell of yellow Maca powder reminds me of Fall and so I thought a Fall-tasting smoothie would be appropriate;) I usually do my smoothies post-workout or for an afternoon snack, however, you can totally enjoy this for breakfast too!

• 1 cup organic coconut milk
• 2 tbs organic peanut butter (I like the company Nuts to You)
• 1 ripe banana
• cinnamon to taste
• 1 bosc pear
• 1 tbs Maca Root powder
• 3 ice cubes
• blend all the above and enjoy! (topped with toasted coconut flakes and hemp-seeds)