Monday, February 15, 2010

Monday Catch Up Day

I feel like I am so far behind with my blog. My Valentine's present to Jason was to make dinner and stay off the computer. And today I've been super busy trying to run errands that I'm just now even getting to sit down and start my blog about last night's dinner and catch up on reading everyone's posts.

This morning I did the warm up from Shock Cardio Athletic Step then hit the weights, and finished with Athletic Step. Today was the first workout for week 7 of the Total-Body Training rotation. I can't believe it's been 7 weeks! This one was a toughie, 3 sets of 18 reps. Yikes.

Chest - Dumbbell bench press
Back - Double arm rows
Quads - Squats
Shoulders - Lateral raises
Biceps - Dumbbell Curls
Triceps - Double arm kickbacks

This was very tiring with the high number of reps. Ouch. Once I started going with Athletic Step, I quickly realized that I should have opted for a slightly easier cardio. My quads were screaming at me. I also did one of my favorite ab workouts from Abs Circuits - Weights and Plates. It was a really long workout, but much needed after my weekend of less than stellar eats. Though, they could have been a lot worse!

After my workout, I had lots of errands to run. Saturday would have been grocery day, so I had to take care of that today. I didn't think I'd ever get it all put away. Just when I thought I was done, I realized I still had another sack to unpack. It was like a sick joke.

Tonight I decided to make a Butternut and Kabocha Squash Soup with Crispy Kale Chips.

Butternut and Kabocha Squash Soup
Ingredients:
1/2 white onion, diced
1 tbsp minced garlic
1 can butternut squash puree (or roasted squash cubed, I just had a can of puree)
1/2 kabocha squash, cubed
1 can cannellini beans, rinsed, drained
32 oz box low-sodium vegetable stock
1/4 - 1/2 cup rice or soy milk (optional, amount depending on how thick you want soup)
To taste: sea salt, black pepper, garlic powder, red pepper, nutmeg, curry powder, cinnamon

Directions:
Preheat oven to 375 degrees.

Place squash on baking sheet and roast approximately 30 minutes until just soft. 

In large soup pot, saute onion and garlic in small amount of olive oil until soft. Add in the cubed squash, beans, and approximately half of the vegetable stock. Let simmer until squash is cooked through. In small batches, puree in blender or food processor using more stock if too thick. Transfer puree back into sauce pan adding in the can of butternut squash puree (if using a puree), remaining vegetable stock, rice or soy milk, and spices. Cook until soup thickens and flavors meld.

Crispy Kale Chips
Ingredients:
Bunch kale, cleaned, dried, rough chopped
Drizzle olive oil
Sea salt

Directions:
Preheat oven to 375 degrees.
Place kale on lined cookie sheet. Drizzle with olive oil and sprinkle with sea salt. Bake for 12 minutes stirring every 5 minutes.
I love squash soups. They are filling, creamy, and comforting. The crispy kale was so light and airy. Such a good accompaniment for the soup.