howdy! how was everyone’s weekend?
mine was just great. – i slept A LOT. my only activity was shopping – and i stretched a good amount – and i ate delicious food – AND killed all of my christmas shopping – its a beautiful thing
i may or may not have also treated myself to a new pair of sneaks from the Nike outlet.
hey – isn’t that how holiday shopping works? ‘one for me…one for you…’
anyways! i’m excited for this week to get started for several reasons
#1 – 5 days until a FULL week off from work – yep a paid full week off that doesn’t even dock from my vacation
#2 – thursday night holiday work dinner at pershing square cafe in manhattan – work parties are always pretty awkward just for people in general but i’ve heard just utterly delicious things about this restaurant
#3 – starting a new workout program tomorrow! thanks to my dear friend & trainer tara – i finished up my last 6 week program, took a couple of days off to just cool it & now i’m back at it
the new plan is different from previous plans – it’s only 3 days of a full body split each day – which is something i’ve never done before. with that i’ll be doing lots of morning walks & a few days of yoga videos – i’m going to focus on less intense exercising and just let my body be for a bit.
there’s also some fun new-to-me exercises involved such as rack pulls, waiters carries, barbell back squats (ALL the way to the ground – ouchie booty), paloff presses, cable pull-throughs & kettlebell snatches. woo HOO!
speaking of this week – here’s what we’ve got going on in the dinner meal planning department
monday – butternut squash & kale turkey bake with avocado on spinach salads (recipe below)
monday – lemon rosemary salmon with sweet potato wedges & roasted broccoli in coconut oil
tuesday – dinner out in brooklyn with a girlfriend (maybe sushi or brooklyn heights cafe)
wednesday – ahi tuna stir fry (bought some ahi tuna in the frozen aisle at TJs today) with brown rice, snap peas & broccoli (i will probably use the stir fry sauce recipe from well fed)
thursday – OUT - work dinner at pershing square cafe
friday – TBD – thinking breakfast for dinner – or leftovers – or i might just eat out again!
dinners will roll over to lunches – and i also bought lazy-girl pre cooked chicken from TJs today which will probably be eaten with avocado & butternut squash on a salad
as promised – hereeeee’s tonight's dinner!
butternut squash & kale turkey bake
- 1 1/2 cups of diced butternut squash (i used the pre-cubed bag from TJs)
- 2 1/2 cups kale, finely chopped (leaves only)
- 4-5 mini bell peppers (red, yellow & orange)
- 1 pound lean ground turkey
- sea salt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh basil, finely chopped
- 1 egg
- 2 tablespoons almond meal
- 1 T grassfed butter (ghee or coconut oil)
preheat oven to 425. dice up your butternut squash, kale, peppers & basil. heat your butter or coconut oil in a pan and cook the mixture above until thoroughly cooked through and flavors have cooked together (about 6-10 minutes). set aside to cool.
once your kale & squash mix has cooled combine it in a bowl with your ground turkey, dijon mustard, egg & almond meal. mix in spices – i used paprika, chili powder & sea salt. spray a pie pan with nonstick cooking spray and spread the mixture out evenly in the pan.
bake in the oven for 35-40 minutes until cooked completely through
allow it to cool & cut into 4 pieces – or you can just eat the whole damn thing! of course serving size is up to you.
i’m off to update my ipod and get a good new workout playlist going on.
love to love you <3
cawfee tawk! what’s on your ipod now?