A RECIPE AND THE EXERCISE OF THE MONTH


This salad was made up one day when I did not know what to cook for dinner. It can be eaten by it self or the meat of your choice.  Let me know what you think if you make it.

CURRIED SQUASH AND SPINACH SALAD
1 Bag of organic spinach
1 Granny smith apple, diced
1 small thinly sliced red onion
4tbs sliced almonds
¼ cup dried cranberries or cherries
1 small butternut squash, cut into squares and roasted
1 can drained and rinsed Chickpeas Salt and Pepper Garlic Powder
1-2 tbs Olive Oil
1-2 tbs fresh lemon juice
1-2 tsp curry powder
1-2 cucumbers sliced
1 red bell pepper, sliced
Cherry tomatoes
Red pepper flakes (as much you like)

Preheat oven to 400. Peel and chop the squash place in a zip loc bag then add the salt and pepper, garlic powder, curry, oil, lemon juice and pepper flakes and a splash of water if needed. Shake and empty contents in a baking dish.  15-20 minutes before the squash is done mix in the chickpeas. Assemble salad, spinach, red onion, tomatoes, cucumbers, bell pepper; apple slices sliced almonds and cranberries. Once squash and chickpeas are cooked, add to salad bowl and toss.

 

1011-roll-back-upEnjoy Exercise of the Month Roll back with small ball.

 

Source Sit with your legs extended straight out in front of you, feet flexed. Hold the ball in front of you at shoulder level, arms straight. Keep your chest up and back straight. Contract your core and glutes, then slowly roll back until your back is flat on the floor and the ball is directly overhead. From that position, bring your chin to your chest and slowly roll back up to the starting position. That’s one rep, do 10 reps.

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