Tuesday, December 8, 2009

2 Addictions - Exercise and Cooking

I thought I might post about two of my addictions: my workouts this week and cooking (aka tonight’s dinner).

After completing Cathe’s October rotation for my weight lifting, I decided to tack on two more weeks (repeating the first two weeks). I may end up just finishing it out at this point. I'm really enjoying it.
Sunday: I did STS Disc 31 for chest and back. It was 90% of my 1 rep max. I am still feeling it. Apparently I have chest muscle that I never knew existed. Very happy that I have a patient husband to spot me through the workout! I also did a 30-minute bootcamp style workout (4-Day Split, Bootcamp), floor work for glutes, hamstrings, and inner thighs, then abs (Butts and Guts). It was a longer workout than I had really anticipated.
Monday: I went up to the gym. Ran just under 20 minutes then did a 45-minute spin class with hubby.
Tuesday (today): Cathe’s – Cardio Fusion and abs. Cardio Fusion is a fun one because it mixes workouts from three different DVDs. It includes step, plyo blasts, and bootcamp style drills.
Wednesday: Repeat of Monday.
Thursday: Plyo legs (STS Disc 35) plus abs
Friday: Rest day (sis is coming up to stay with me!!!)
Saturday: Undecided, usually weights and cardio.

I think I might have a slight addiction to blogs that involve food/recipes and recipe sites. So many recipes; so little time!!

After reading several posts on butternut squash dishes, I decided to try a new one – Butternut Squash and Black Bean Quesadillas. It’s mostly made up but slightly based on an enchilada recipe I have that uses sweet potatoes and black beans combined with all the recipes I keep scouring through. As with most of my recipes, it is mostly about using ingredients you have and enjoy, tweaking it to your liking, and not getting hung up on specific amounts. In other words, feel free to adapt at will!


  • Whole-wheat flour tortillas
  • Shredded cheese (I used a 2 % fat Mexican style blend)
  • Olive oil
  • Non-stick cooking spray
  • 1 small butternut squash
  • 1 can black beans, rinsed and drained
  • 1 can Mexican style tomatoes with chilies, drained
  • 1 small white onion, diced
  • ½ red bell pepper, diced
  • Minced garlic (to taste)
  • Spices to taste: cumin, salt, pepper, chipotle powder, red pepper

Peel and cube butternut squash. Place on cookie sheet and drizzle with olive oil or spray with cooking spray. Lightly salt and pepper. Roast at approximately 375 degrees for 30-40 minutes, or until tender.

Sautee onion and bell peppers in small amount of olive oil and minced garlic until onions are tender. Add in beans, tomatoes, butternut squash, and spices. Cook another 5 minutes until all ingredients are warmed and flavors have melded.

Using a non-stick skillet or griddle, place tortilla down and lightly brown one side. Spray with cooking spray and flip. Sprinkle with cheese and place a portion of the squash and bean mixture on one half of the tortilla. Fold the other half over and cook until browned before flipping and browning second side.

Serve with plain yogurt or sour cream, even your favorite salsa. I think a green salsa would be fabulous with this.