Week 2 Spring is around the conner!

Week two

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.

Silver – 2x during the week
Gold – 3 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.

OK! Week TWO:

Bronze – run or walk 500 stairs (use stair climber, home, office or outdoors)

Silver – 1000 stairs

Gold – 1500 stairs

Good Luck! You can DO IT!

 Kale and Butternut Squash Saute


Makes: 4 servings

Prep 20 minsStart to Finish 32 mins

INGREDIENTS

  • 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

DIRECTIONS

1. In a large skillet, heat oil over medium-high heat. Add squash, onion and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes.
2. Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and squash is tender, 5 to 7 minutes. Remove from heat.
3. Add cranberries and nuts; toss to combine. Sprinkle with goat cheese.

TIP

  • 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.
Kale and Butternut Squash Saute
Recipe from Fitness Magazine. 
 photo Sherry sig_zpsmcdazxj6.png
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I own a personal training studio in Lewis Center, Ohio. I love learning about nutrition, health, fashion, blogging, being outside, animals, and helping you to get healthy and lean. I am also a photographer. You can follow my fashion blog at http://livelyjoy.com

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Medical Disclaimer I am not a physician or medical health professional. Any of the information shared in this blog (text, graphics, images and other material) is based on my research and/or personal experience. None of my posts should serve as a substitute for professional medical advice, diagnosis or treatment. Consult your physician before launching any new health care regimen.

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