How are you doing? Are you ready for week 2?
We have made some changes to the challenge.
Some of you aren’t challenged enough. So… we are going to have three levels, bronze, silver, and gold.
Bronze – follow the challenge doing the assignment 1 x during the week.
This can be done anytime though out the week.
Don’t for get to log in your work next time your in the gym.
Silver – 1000 stairs
Kale and Butternut Squash Saute
- 2tablespoons extra-virgin olive oil
- 3pounds butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
- 1/2cup diced yellow onion
- 2garlic cloves, minced
- 4 1/2cups chopped fresh kale
- 1teaspoon grated lemon zest
- 2tablespoons freshly squeezed lemon juice
- 1/2teaspoon kosher salt
- 1/2teaspoon black pepper
- 2tablespoons dried cranberries
- 4tablespoons chopped walnuts or pecans, toasted
- 4tablespoons crumbled goat cheese
- A half cup of cooked butternut squash provides more than 80 percent of your daily vitamin A requirement for just 41 calories. The gourd is also a good source of fiber and vitamin C.
- For the most flesh and fewest seeds, choose a squash with a large neck and a small bulb. And forget the fridge: Butternut does best in cool — not cold — dark places, where it will last as long as a month.
- Candice Kumai, the author of the new cookbook Cook Yourself Sexy, purees squash and mixes it into her mac and cheese before baking. She also uses a vegetable peeler to shave it into ribbons, which can be lightly sauteed and added to salads or pasta dishes.