Healthy Living

Happy Healthy Monday

Not much to report this week. I stayed the same weight wise. I have been much better about drinking water and bringing my lunches to work. I went through some recipe books and got some new ideas for hubby to cook this week. I love trying new things.

I had hopes of joining my trainer again for her classes but I honestly don’t think my knees will allow me do it. I can barely walk up steps so I know doing leg work will kill me. I can’t do a squat or a lunge if my life depended upon it. I should really get back to physical therapy again. So I need to call my gym and get a new key fob as I have seem to lost mine. On the days I can’t get to the gym I will dust off the Wii and at least do something. I get a better workout at the gym but something is better than nothing right?

Hope you all have a super week. Enjoy the recipe.

Roasted Butternut Squash and Shallot Soup

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients

  • 4  cups  (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 4  large shallots, peeled and halved
  • 1  (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 2  tablespoons  (1-inch) slices fresh chives
  • Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

 

Nutritional Information

Calories:
112 (20% from fat)
Fat:
2.5g (sat 0.4g,mono 1.7g,poly 0.3g)
Protein:
3.3g
Carbohydrate:
22.4g
Fiber:
3.6g
Cholesterol:
0.0mg
Iron:
1.6mg
Sodium:
266mg
Calcium:
84mg
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Karla Urwitz

As a full-time career oriented mother of one, I love all things travel. I was in the hospitality business for 15 years and loved it. So why not become a travel agent. So I am trying to find my balance in life through being a parent to a teenager, my love of travel, and living the best life possible. Come join me on this bumpy journey of life.

6 thoughts on “Happy Healthy Monday

  1. Mmm… I love butternut squash soup. Next time I will throw in some shallots, too.

    Do you have a favorite exercise that is better on your knees? Water aerobics or something. I know it is a double edged sword… need to strengthen you knees, but not hurt them during exercise. Good luck with your lunch planning. Good meal planning always makes my life better.

    Have a great week!
    Andrea Kruse (@notimeMom)´s last blog post ..Review – Purex Complete Crystals- Softener Reinvented

  2. Mmmm… that soup looks yummy!!

    Like someone else said, did you try water aerobics to give your knees a break to heal?

    Being injured is tough… it’s hard to give it time to heal when you want to get moving again!

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