Thank you to all the participants for submitting your healthy recipes.  We had a great time going through each recipe.  Choosing a winner was a difficult task! But we are confident that we made the right choice and we hope you agree.  Check back frequently for future contests for your chance to win!

Kristie has kindly requested that we donate the $25 dollars to Whiz Kids charity instead of receiving the Whole Foods Gift Card.

Thank you Kristie!

Here is Her Recipe and Photograph:

Ingredients
  • 3 acorn squash
  • 10 baby carrots, chopped finely
  • 2 celery stalks, chopped finely
  • 1 apple, chopped finely
  • 1 small red onion, chopped finely
  • 1/2 can black beans
  • 1 cup cooked Quinoa, made according to package directions
  • 2 1/2 tsp cumin
  • 1/2 tbsp garlic grape seed oil
  • 6 tbsp vegetable broth (optional)
  • sea salt and pepper to taste
Directions
  1. Preheat oven to 350*
  2. Cut squash in half lengthwise and scoop out seeds. Place cut side down in dish and bake for 30 minutes.
  3. Heat oil in a pan and saute carrots, celery, apple and onion about 5 minutes. Add cooked Quinoa, cumin and beans. Saute about 1 minute more. At this point mine looked a little dry so I added 6 Tbsp. of vegetable stock to moisten.
  4. Add mixture to cooked squash