Breakfast: Van’s Gluten-Free Waffle Topped with a Fried Egg

Lunch: Amy’s Enchiladas

Pre-Dinner: Carob Covered Raisins

Dinner: Acorn Squash with Quinoa, Apricot & Sage Stuffing

I’ve been hooked on Amy’s Organic Meals for a solid three years.  They’re delish and, equally as important, they keep me full.  When I looked at my scrolling list of chores tonight, I strongly considered enchilada meal part two.  But with an acorn squash staring me in the face, begging to be stuffed, that idea quickly turned into an impossibility.

Check back tomorrow for the squash recipe!