Friday 5 and a Yummy Dinner Idea

Hi Everyone! It’s my last post of the week before I head to South Carolina for the weekend! I’m very excited because it’s my dad’s birthday weekend! So Micah and I are packing up Orion and headed to SC. That said, I’ve had a busy week, and the 5 ways I’ve been active are

1. Working glutes and shoulders on Monday. (Ultimate Booty Workouts – Phase 1) and teaching Aqua Zumba ®
2. Circuit workout from http://strongbrees.blogspot.com/2014/01/total-body-circuit.html
3. Taking pics for and doing the Total-Body Tone Up I posted on Wednesday. See below for pics.
4. A Cardio Killer Workout http://www.pbfingers.com/2014/01/29/cardio-killer-workout/
5. Packing and Cleaning house for our trip this weekend…oh and Doing Monday’s glute workout again, and teaching a tabata class!

Oh and by the way, I experimented with spaghetti squash. Here’s what I did: 
1 lg. spaghetti squash roasted at 400 for 30 min. 
1 jar of organic, low-sugar tomato sauce
1 c. of cooked lentils…I don’t soak them, but I do rinse them very thoroughly before I cook them.
After the sauce was warm and lentils were cooked, I combined the two. The result, a yummy meatless meal high in protein and filling fiber! It was a hit at our family gathering! 

Have a wonderful weekend, we’re supposed to have weather in the 60’s where I’m going, so YAY!!!! 🙂

Homemade Butternut Squash Soup

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Hi, Friends! Here’s a bonus recipe for the week. With all this rainy weather, I’ve been looking for new soup recipes. One of my favorite ingredients is in season as well – butternut squash. I love adding it to quinoa, but have never made a pureed soup from it before. My husband raved over this recipe! (He doesn’t eat just anything.) It’s my new favorite soup now. 🙂

Butternut Squash Soup
1/2 butternut squash (cut in half and roast on 350 degrees for 30 minutes.)
1 can chickpeas, rinsed and drained
1/2 tsp. chili powder
2 cloves of garlic, minced
1/2 yellow onion sliced
3 c. water
grated parmesan cheese (optional)
clean flesh out of squash and boil ingredients together in a pot on medium for 10 minutes. Pour all ingredients in a blender and blend for 30 seconds – 1 minute. Top with parmesan chees if desired and salt and pepper to taste.
This soup is rich in vitamin A and protein. 🙂
Enjoy!