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Hi! I'm Meghan. I'm glad you stopped by. My hope is whether through food for the body or food for the soul, this blog will encourage and inspire you. One of my loves is to encourage others in their journey. Along with that, I hope to share with you my love for food, fitness, and Jesus!

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New Traditions: Mixed Veggie and Fruit Bake Feat. Brussels Sprouts, Butternut Squash, Apples and More!

FitnessFoodFood for the Body
December 7, 2011 / By / , , , , , , , / 5 Comments

My sis discovered this recipe on this foodie blog.  It’s so good.  We decided to change it up a bit from the green bean casserole at Thanksgiving, and go for a different veggie dish tradition.  It’s officially been inducted as member of our new Thanksgiving menu.  I’ve even made it again since then!

Here’s what you’ll need:

  • 2 apples, chopped
  • one onion, chopped
  • 1-2 cups of cranberries (I did 2 cups.  Raw cranberries are known as a “superfood” because it’s super high in nutrins–fiber, vitamins A and K, among many)
  • butternut squash, cubed (choose any size, larger if you like butternut, medium if you are on the fence)
  • a LOT of brussel sprouts (recipe calls for 1 lb, and I didn’t get enough on this one.  1 lb=a large sack!), halved or quartered
  • Half or quarter the brussels.  Trim off any browned leaves.  I don’t know why, but I think brussels are so cute!  Mini-cabbages.
  • Oven preheating to 400.

Chop the apple.  I use my tool to get started.

Chop the onion and the butternut, and measure out 2 cups of cranberries.  I did buy a butternut squash, BUT since my one nice knife is missing, I also cheated and bought the pre-cut squash cubes.   To save my hands from more calluses and any thrashing in the kitchen.  I have to hammer my knife into the squash for it to cut through.  :)

Put all the ingreds on a foil-lined baking sheet.  I would spray it a little, too.

Now for the special sauce:

I doubled the sauce part, and you don’t have to use it all.  But since I add more crans, apple and butternut, I wanted enough sauce.  So double it, and you can use most of it.

  • 1/4 c. olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp curry
  • 1Tbsp of brown sugar
  • salt and pepp to taste

In a liquid measuring cup, add 1/4 cup of olive oil and 2 Tbsp of balsamic vinegar.

Add the 1 tsp of curry.

Pour over the mix lightly.  Toss it to make sure it’s even coated.  You want a light coating, not a drenched mix, so add the seasoning accordingly.

Now sprinkle on 1 Tbsp of brown sugar.

Bake in the oven @ 400 for 20 minutes, then toss it a bit, and bake for another 20-25 minutes.


Question for the day:

How do you de-peel your cloves of garlic?

Leave a comment…enlighten me!  I struggle with this one.

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  1. Rachel says:

    Garlic is all about the knife smash!

  2. carynbirch says:

    I use one of those silicone peel removers. They’re about $4.00 at grocery stores and work fantastically! Great blog by the way! Love the eggnog bread recipe. Will definitely be using that over the holidays!

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