Shannon's Cleansing Sweet Squash Succotash Recipe [Vegan, Gluten-Free]

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Guest post by Shannon Sodano.

When you live a life of overindulgence, your body is left feeling tired, your mind foggy and your spirits down. If you make simple shifts to your lifestyle that balance and re-boot your body, you can regain control of how you take care of yourself, leaving tiring habits and unhealthy cravings behind.

From Halloween sweets to big Thanksgiving and holiday meals, ‘tis the season of overindulgence. If you’d like to forget about gaining the typical 5 to 10 holiday pounds, not feel tired and lethargic from overeating all season and want to try a way of living that gives you more energy than you ever thought possible, a cleanse may be for you.

 A cleanse is a short-term way of eating and living where you focus on eliminating the foods and bad habits that make you feel sluggish and fill yourself up with those that restore and energize you. A cleansing diet includes foods that purify your insides and leave you with ample energy to live off. Cutting out certain things like sugar, alcohol and caffeine helps you sleep and get through your day better plus leaves behind less sluggish residue. Animal products are taken out too, since animals produce their own toxins.

Here is a simple recipe that can get you in the spirit of cleansing. It will prevent cravings, manage your waistline and give you lasting energy for the busy days of fall. Plus, it makes a great Meatless Monday meal! If you want to register or find out more about a Pre-Holiday cleanse visit www.shannonsodano.com/cleanses.

Inspired by the Native American tradition, this recipe makes great use of the bounty of fall vegetables and is a sweet, healthy and hearty meal.

Kabocha Squash Succotash

Course: Main Course

Cuisine: Vegetarian

Prep Time: 5 min
Cook Time: 45 min
Total Time: 50 min

Serves: 4

Ingredients

• 1 kabocha squash skin and all
• 16 oz. can kidney or cannellini beans, strained and rinsed
• 1 cup corn kernels ( fresh or frozen are fine)
• balsamic vinegar to taste

Directions

1. Thaw out the corn if frozen. You can move it to the fridge to thaw it out overnight or heat it up on the stove. It can be warm or room temperature.
2. Quarter the squash and scoop out the seeds.
3. Put it on a baking tray to bake at 400 degrees until tender, about 40-45 minutes.(This can be done ahead of time to whip up the dish quickly at a later date).
4. Chop up the squash into smaller, bite-sized pieces.
5. Throw the three ingredients together in a bowl and top with balsamic vinaigrette. Enjoy!

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Guest blogger Shannon Sodano is a NYC-based nutrition, fitness, and yoga instructor with a unique vision for a healthy and gym-free world. Through her seminars, videos, classes, and retreats, Shannon guides people to live a life filled with fresh and nourishing lifestyle habits, just like nature intended. Connect with her at shannonsodano.com. 

And in case you missed it, watch my interview with Shannon. (Isn't she awesome?!) She's such a great resource (and friend). I'm still incorporating the healthy tips that I picked up at one of her retreats.

Thanks so much for reading this blog entry! I hope it was helpful. Let's stay connected: Newsletter // Facebook // Twitter // Instagram // Pinterest // Bloglovin' // YouTube