Butternut Squash Chicken Skillet

Happy Monday Everyone! My garden is still in full swing with a wonderful bounty of squash this fall. This recipe is quick and yummy! Enjoy!

Roasted pumpkin and meat on the pan, top view

 

Ingredients

4 cups butternut squash, cubed

4 cups boneless chicken, cubed

2 cloves garlic, minced

1 cup red onion, diced

1½ teaspoons cinnamon

1½ teaspoons nutmeg

¼ cup maple syrup or apple cider (use apple cider for Whole30)

½ cup chicken broth

sea salt and pepper, to taste

1 tablespoon oil of choice

          optional: top with a sprinkle of freshly chopped herbs of choice: I like sage, thyme or rosemary! But use what you love

 

Instructions

Combine all ingredients except the oil into a bowl and mix well.

Next, heat the oil in a skillet over medium heat.

Once oil is heated, add all the contents of the bowl into the skillet and cook over medium heat for 20 minutes or until chicken is cooked through, stirring occasionally.

Kelly from Primally Inspired

Serves:

4 servings

 Nutrition Info: 321kcal, Fat 8.1g, Carbs 42.1g, Protein 26.8g

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Sherry Morton-Jibb,
PTS. RYT. FIS. HWL (Healthy Eating Weight Loss Coach)
Certified Pilates Mat & Reformer Instructor, Certified Personal Trainer, Registered Yoga Teacher

Sher-Fit Personal Training ,Yoga & Pilates
Cell 705-648-0591
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“Recipe Of The Week: Meatball Soup”


Meatball Soup (10 Servings)

Source: Jessica Seinfeld , Deceptively Delicious

This is a real comfort food. If I’m short on time or don’t have vegetable purées I finely chopped the carrot and sweet potato, raw, in the food processor – it works just as well.

 

* Since I purchased this cookbook a few years ago, I have been roasting, pureeing then freezing my squash, sweet potato, carrots and other veggies in 1/4 cup portions in freezer bags. They can then be added to my sauces, soups, casseroles and baking all year long. This is great way to “sneak” more veggies in to everything. Shhh….don’t tell!

 

Ingredients:

3 ounces whole wheat pasta ( or your favorite pasta)

Nonstick cooking spray

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 (28-ounce) can whole peeled tomatoes, with their juice

¼ cup carrot purée *

3 cups reduced fat low sodium beef or chicken broth

3 slices whole wheat bread, cubed ( or gluten free bread or breadcrumbs)

1 large egg, lightly beaten

¼ cup squash purée *

¼ cup nonfat (skim) milk

2 tablespoons grated Parmesan, plus more for serving

¼ teaspoon pepper

¼ teaspoon paprika

½ pound lean ground turkey

 

Directions:

Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain in a colander and set aside.

Coat a large pot with cooking spray and set it over medium high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes.

Purée the tomatoes and their juice with the carrot purée in a food processor or blender, then add to the pot along with 1/2 teaspoon salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.

Meanwhile put the bread in a large bowl. Add the egg, squash purée, milk, Parmesan, 1 teaspoon salt, pepper, and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini meatballs ½ inch in diameter.

Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the centre, 12 to 15 minutes. Stir in the pasta. Serve sprinkled with Parmesan.

Nutritional Value (per serving): Calories: 125, Fat: 3.9g, Carbs: 13.4g, Protein: 9g, Fibre: 2.1g.

*Carrot Purée (1/4 cup): Calories: 14, Fat: 0.1g, Carbs: 3.2g, Protein: 0.3g, Fibre: 0.3g.

*Squash Purée (1/4 cup): Calories: 21, Fat: 0.1g, Carbs: 5.4g, Protein: 0.4g, Fibre: 1.7g.


Lorrie Mickelson Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE, http://www.activeoptions.net, 705 647 2848

Summer Extension? Yes Please!

Big hello to all! It’s been a few weeks since we posted a blog and as September is in full swing I have the honour of getting the blog ball rolling again. Routines are settling back into place for the fall with school returning, summer vacations wrapping up and fall extracurricular activities beginning. Our studio has a great line up of classes and workshops on our fall schedule and we are planning another fantastic Self-Care Day on Saturday October 21st (stay tuned for details). So for many, it’s business back to usual.

Ironically we are having the best stretch of weather we’ve had since July. Loving it!!! Looking ahead the weather forecast is for continued loveliness for a while yet and thank the stars! Roll on sunshine! I admit this weather has me stretching my summer mindset into September and I intend to hold onto that as long as possible. What a lot of rain we’ve had… a record high I believe. Hopefully this nice stretch isn’t too late for a successful harvest …. But I fear it is for some crops since we had such autumnal weather in August.

And as grateful as I am for our change in weather, it is in stark contrast to the current weather of the Caribbean and southern United States. So I feel compelled to mention the extreme hurricanes Harvey and Irma (plus, but less so, José and Katia) that have brought such devastation. Hurricane Irma brought winds of 130mph, huge storm surges and flooding, destroying homes, boats, infrastructure and vegetation. Some of you know my family lived in the Caribbean on a boat a while back and during that year we visited most of the islands that are now destroyed. A piece of my heart belongs in the Caribbean. We were incredibly lucky to have had an inactive hurricane season that year. It must be terrifying to live through something like a Category 4 tropical storm. Many friends and clients have friends and family, plus property in the affected areas. Millions of lives have been turned upside down. For small islands that rely on tourism for income there are some very bleak times ahead.

So what’s my message here? In some ways I feel I’m simply ruminating, because their situation saddens me so. But I guess the overlying sentiment is about how can we pull together and help each other!? Climate change is real. It is happening with devastating results, despite what Mr. Trump says. There will be lots of relief opportunities from these hurricanes that we can all contribute to. But closer to home, we can buy local as much as possible to keep supporting our farmers who have had a very trying growing season.

If you have thoughts to share/ suggestions about his topic please comment as I would love the dialogue.

For now, my friends enjoy being outside and be grateful for our beautiful and peaceful current weather. And when you are ready to head indoors for some exercise, come see us at the studio for some great classes, workshops and events.

Lisa Goddard, BA, BScOT, Certified Pilates Mat & Reformer Instructor-Owner, HWL (Healthy Eating Weight Loss) Coach, Certified Yamuna Practitioner (Body Rolling)

balancedmotionwithlisa@gmail.com

705-648-8807

Recipe of the Week: Green (Unripe) Tomato Salsa

Recipe by yogiclarebear

Summer heat came late and left early and at our house lots of tomatoes are still green. This is a wonderful way to process them into a delicious, nutritious salsa. It is slightly spicy and tangy. It was easy to prepare (for this canning newbie). I divided this recipe in half. Full Yield is approximately 15 cups.

Prep: 45ish minutes

Cooking: 30minutes

5 lb green tomatoes, chopped for salsa

6 yellow onions, chopped (about 4 cups)

4 red bell peppers, chopped (about 2 cups)

3 jalapeño peppers, seeded and chopped fine (about 1/2 cup)

6 garlic cloves, minced

1 cup fresh cilantro, chopped

1 cup lime juice

1/2 cup white vinegar

1 tablespoon salt

1/2 tablespoon cumin

1 tablespoon dried oregano

2 teaspoons pepper

1/4 teaspoon cayenne pepper, optional

1-2 teaspoons sugar, optional but I found it important to overall flavour.

Method:

Make sure your jars are washed and dried in advance. Begin the sterilizing jar method of your choice. I used the oven method from this site https://www.thespruce.com/sterilise-jars-for-jams-and-preserves-435340

Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat and simmer for 30-40 minutes.

When your jars are ready and still hot, return salsa to boil.

Ladle salsa into hot, sterile jars leaving a half inch headspace (I took one jar from oven at a time). Wipe the edges of the jars clean and finger tighten lids on top. Place jars in a canning bath of boiling water and boil jars for 15 minutes. (In my pic above you can see my version of a canning bath).

Carefully remove jars from the canning bath and let sit at room temperature for 24 hours. Check lids for seal. Refrigerate any jars that did not seal.

Enjoy!! I was really pleased with the the results!

Lisa Goddard, BA, BScOT, Certified Pilates Mat & Reformer Instructor-Owner, HWL (Healthy Eating Weight Loss) Coach, Certified Yamuna Practitioner (Body Rolling)

balancedmotionwithlisa@gmail.com

705-648-8807