Today our Apple TV remote stopped working. The buttons were sticky so I suspect something was recently spilled on it.

I figured there must be someone else on this planet who, at some point, this has happened to. Of course, Ben and I Googled it. Within seconds we both had Apple TV remote apps downloaded on our phones! Thank you Apple!!!

BTW, I don’t eat protein bars for every meal! And, I incorporate whole food protein sources into my diet that aren’t solely from animals.

See, here are some beans! Also, not all figure prep. or bodybuilding food looks ugly!

I follow a ton of different body builder types on Instagram. Many of them post ugly food pics. Invariably these posts will consist of pile of brownish meat or yellowish scrambled eggs.

Unappetizing food pics are a pet peeve of mine. I’ve shared plenty! But, these days, I try hard not to. Although, I suppose much of it is in the eye of the beholder. I mean, a vegan’s mouth probably won’t water at the sight of a big, juicy, medium rare rib-eye no matter how perfect the photograph is. A typical five year old probably wouldn’t jump up and down clapping at the sight of this ↓ bowl of raw Delicata squash.

This was my first Delicata squash experience. It was lighter to butternut in flavor and texture but still similar.

This meal prep. made my week just a little bit healthier!

Print

Kale, Ham, Delicata, & Tandoori Spiced Beans

Ingredients

• 8 oz. 225 g canned (drained/rinsed/dried) pinto beans
• 2 Tbsp. 15 g tandoori masala spice blend*
• 9.70 oz. 275 g delicata squash
• peeled, de-seeded, and roughly chopped
• 1 lb. 454 g fresh chopped kale (washed)
• 8 oz. 227 g cubed ham
• S & P to taste
• ¼ to ½ c. 2-4 fl. oz. water

Instructions

1. Preheat your oven to 375°F.
2. Line a cookie sheet with parchment paper.
3. Place the beans into a bowl, add spice blend, and toss to combine (the residual moisture on the beans will help the spice blend stick to them).
4. Pour the beans onto your prepared cookie sheet and spread them out evenly.
5. Bake the beans for 20 to 25 minutes.
6. Meanwhile place the kale in a large (stock-type) pot over medium high heat.
7. Add ~¼ cup water, place a lid on the pot, and let the kale steam for ~2-3 minutes.
8. Add the squash and ham to the pot of kale and let it sauté for 5-10 minutes (just until the squash begins to soften).
9. If the kale begins to stick add another ¼ cup of water, turn the heat down to medium, and stir.
10. Add S & P (to taste).
11. When the squash is soft enough to eat and the ham is heated through divide the mixture into bowls and top with beans. EAT!!!
12. Makes 4 servings.
13. *DIY Tandoori Masala Blend: 3 Tbsp. cumin, 2 Tbsp. garlic powder, 2 Tbsp. paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Recipe for spice blend obtained from Minimalist Baker