Good-Enough-to-Punch-a-Baby Quin-WAH?!?!

This is a badass recipe that I made in less than 40 minutes start to finish. The quinoa recipe is adapted from the Raley's Extra magazine.

2 cups (16oz) of ORGANIC FREE RANGE chicken broth
1 cup ORGANIC quinoa
a pound of ORGANIC brussel sprouts - halved lengthwise
a handful of peeled, whole garlic (save yourself the trouble and buy the garlic that already comes w/o hassle)
1/2 pound of NITRITE/NITRATE FREE bacon - more if you're me because you have to eat a few pieces while cooking and would love to wear bacon fat as a perfume, but I digress.
1 white onion, chopped
diced butternut squash - about a cup (don't split hairs... just buy the already peeled and diced version from Trader Joe's)
1/2 cup roasted walnuts
fresh ORGANIC sage/thyme
salt and pepper to taste



Put your brussel sprouts, half of the chopped onion, the garlic in a separate bowl.
Preheat your oven to 425.

Bring two cups of your ORGANIC FREE RANGE Chicken Broth to a boil in your medium sauce pan.
Stir in the cup of your quinoa, reduce your heat and simmer down nah, cover for 20 minutes, give or take your stove top heat.
Remove from heat and let stand for 5 minutes.



Cook your chopped up NITRI(A)TE FREE bacon in a skillet until super crispy. Put on your paper-toweled plate and set aside.
Pour most of the bacon fat (SCHWING!) in the brussel sprout bowl leaving about 2-3 tbsp in the skillet.
salt and pepper to taste.



Toss the sprout mixture well and put on a baking sheet and stick it in (that's what she said) the oven.
Roast until golden brown and cooked through. About 20-30 minutes



Add the rest of your onion and the squash to the skillet.
Listen to them sizzle... isn't that an orgasmic sound? Yes? High five. No? You're dumb.
Cook over medium - medium-high heat for about 10 min, stirring often.

Stir in the squash mixture and bacon into the quinoa. Top with roasted walnuts and chopped sage and/or thyme.

This is such a badass meal! And PERFECT for autumn... now if only Mother Nature got on board.



So, I hope you cheap-asses change your ways and start to buy free range ORGANIC meats and eggs rather than the processed/"bag 'em and tag 'em" crap. Trust me, your colon will thank you for it.
I refuse to eat things with High Fructose Corn Syrup or Partially Hydrogenated Oils

"But, Kim", you say, "Corn Syrup? It's made from corn, therefore, it HAS TO BE healthy".

Look, idiots, it's about as healthy as Wynnona Judd, Kirstie Alley and K-Fed combined! To that notion I say HA... nay... DOUBLE HA!

Do the research, douchebags.
Fun fact: Corn syrup has trace amounts of mercury. You know... that metal/preservative that is known for its contribution to the autism epidemic in this country.
http://www.washingtonpost.com/wp-dyn/content/article/2009/01/26/AR2009012601831.html
http://www.usnews.com/money/blogs/fresh-greens/2009/01/28/mercury-found-in-high-fructose-corn-syrup.html
http://www.grist.org/article/Some-heavy-metal-with-that-sweet-roll-/

"Partially Hydrogenated Oils? I don't even know what that means! I just eat what the giant, flat-screen, box with all the colors and people in it tell me to eat. They wouldn't try to hurt me... right?"
*sigh* To that I say, good luck living a life with heart disease, cancer and diabetes.
http://www.cnn.com/2008/HEALTH/expert.q.a/12/26/transfats.partially.hydrogenated.oils/index.html
http://www.treelight.com/health/nutrition/PartiallyHydrogenatedOils.html
http://www.becomehealthynow.com/article/conditioncardio/135/

Do your body a favor and eat conscientiously. As a former FATTY, I know what I preach. I lived an uncomfortable life a size 14-16 and 180+ lbs for a while... and I'm not talking "baby weight". Eating is a FULL CIRCLE activity. It affects more than just your appetite. It's a mind/body/soul/ecosystem experience.

Come with me. Let's eat/pray/love together.