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Stay positive…
What does it mean to be a positive thinker?
According to cnnhealth.com, Positive thinking doesn’t mean that you keep your head in the sand and ignore life’s less pleasant situations. Positive thinking just means that you approach the unpleasantness in a more positive and productive way. You think the best is going to happen, not the worst.
Researchers continue to explore the effects of positive thinking and optimism on health. Health benefits that positive thinking may provide include:

  • Increased life span
  • Lower rates of depression
  • Lower levels of distress
  • Greater resistance to the common cold
  • Better psychological and physical well-being
  • Reduced risk of death from cardiovascular disease
  • Better coping skills during hardships and times of stress

Scientists aren’t sure why positive thinking seems to lead to these health benefits…but frankly, who cares?
If staying positive is going to promote better health that’s reason enough for me to endeavor to do it. Let’s promote positivity in training and in life so we all can be healthier and happier!

Taco stuffed Acorn Squash
Ingredients:
2 acorn squash (cut in half, seeds removed)
For the beef:
1 tbls EVOO
1 lb ground grass fed beef
1/2 tbls cumin
1 tsp salt
1/4 tsp smoked paprika
1/4 tsp chipotle chili powder
1 tsp garlic powder
1 tsp onion powder
1 avocado chopped

for the pico de gallo:
3 vine ripened tomatoes (chopped)
1 yellow pepper (chopped)
1 green bell pepper (chopped)
1/2 jalapeno pepper (you guessed it…chopped)
1/2 sweet onion (finely chopped)
1/2 cup fresh Cilantro (chopped)
juice of 1/2 lime
1 clove garlic (minced)
salt

Directions:
Heat your oven to 400. Place Acorn squash cut side down on a baking sheet in a 1/4 inch of water. Bake for approx. 30 min or until skin dents when you poke it. Meanwhile heat up a skillet with 1 tbls EVOO, and brown up your beef.
Once browned drain half of the liquid, then return to the stove and add the rest of your seasonings. Turn the heat way down and let it simmer so the flavors blend. In a large bowl combine all your Pico ingredients and mix well. Once your acorn squash is cooked carefully scrape out about half of the flesh leaving the skin intact. Mix the squash in with your meat, stirring to break it up. Taste the mixture to see if more salt is needed. Once you got it the way you like it, scoop a healthy portion back into the acorn bowls you now have and top with Pico and avocados. So easy and so tasty.