Happy Monday! Most of us are back at the daily grind after a long holiday weekend. I hope everyone had an amazing Thanksgiving, Black Friday shopping and now Cyber Monday shopping! Does anyone know of any airline deals? I need to book a flight to Phoenix, so let me know!
If you haven’t yet, it is time to get back on track with your healthy eating and exercise. Long holiday weekends can be a challenge when sticking to your health goals but hopefully most of you enjoyed your Thanksgiving and got right back on track the next day. The best thing you can do to get back on track is to be consistent all week with healthy choices and getting in a few workouts. The worse thing you can do is restrict yourself food and spend countless hours at the gym this week. Restricting calories and over exercising will only lead to a binge later in the week and the restrict binge cycle will be never ending. Make healthy meal choices, sweat and drink plenty of water. You will feel refreshed and back to normal in no time!
This squash is hands down my absolute favorite variety of squash. The consistency and taste is just so dang amazing and I literally wanted to eat this entire bowl last night. Luckily for me, my husband isn’t a big fan of any squash so more for me! If you haven’t added squash into your weekly menu, you need to. All varieties of squash are a really great complex healthy carbohydrate and offer tons of health benefits. Checkout these awesome benefits of this kabocha squash:
- low in calories and carbs
- aids in digestion
- high in fiber
- great source of vitamin A and C
Plus tons of other benefits as well! This recipe only calls for two ingredients with the squash being one of them (I don’t count salt and pepper as ingredients). If you don’t eat butter or would like to substitute it, coconut oil or ghee would be great options.
- 1 medium kabocha squash, cut in half and seeds removed
- 4 tbsp Kerry Gold butter
- ¼ - ½ tsp sea salt
- ⅛ tsp black pepper
- Preheat oven to 400 degrees and cover each squash half cut side with tinfoil
- Place the squash cut side down on a baking sheet. Bake for 1 hour.
- Remove from the oven, uncover the tinfoil and scoop the insides of the squash into a large bowl. Add butter and salt and pepper and whip with a hand-mixer until smooth.
- Enjoy!