#PP Butternut Black Bean Boats & Announcement!!

October 11, 2012 -
17 comments, add yours

hi all!Winking smile

in Kasey news:

I am OFFICIALLY A PERSONAL TRAINER!
certified
Don’t mind the cheesy YAY pic that mamacakes snapped after I opened the envelope!
totally following in her foot steps – she’s a personal trainer as well.

I’m not going to lie;
the test was a little tough so I was a tad worried
but SO blessed to have passed!

This is step ONE in my list of GOALS that I plan on conquering!

Behind the scenes, I am working my medium-sized booty off
(used to be a tiny one until I was introduced to squats, squats, & more squats)
to live my dreams & continue to cross things off of my TO DO list in life.

My new motto in life

#beTRUEtoYOU

live YOUR life the way YOU want to!
No one can achieve your goals for you.

Sometimes you can’t control every situation;
wouldn’t that be nice??
but you sure can control the way you REACT to it.

So, keep an eye out because this NEW YEAR
will bring NEW goals & NEW accomplishments
& I cannot wait to share this with all of you!

Also, HUGE shout out to my FitFluential Family that
continues to inspire me daily to live my dreams!

Now in #plantPOWER news…
let’s talk about a #POWERDINNER
octoberChallenge

Today I’m excited to share with you
Butternut Squash & Black Bean Boats
Serves about 4-5

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I’ve actually made this 2 times in the past week because the fam loves it!

Ingredients

  • 1 large butternut squash
  • 2 cans/cartons black beans
  • 1 small red onion
  • 1 TB Minced Garlic
  • 1 yellow, red, & orange pepper
  • 1-2 cups chopped kale
  • Black pepper/sea salt to taste
  • onion powder & chili powder to taste or omit
  • avocado, tomato, salsa for topping
  • Romaine Lettuce Leaves

Directions:

  1. Wash butternut Squash & Cut into chunks
  2. put onto a cookie sheet & spray with coconut oil (or other spray)
  3. roast at 350 for 25 minutes or until tender

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While squash bakes…

4. heat 1 TB of coconut oil to a deep pan over medium heat.

5. add 1 TB minced garlic & small chopped red onion

6. cook until tender
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While onions are cooking…

7. Chop your peppers

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how perfect is this homegrown pepper?
I love cute food.

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8. Add peppers to your onions & cook until tender (a few minutes)

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9. Drain your cans/cartons of black beans, rinse, & add to veggies.
10. Chop your kale & add to the veggie mix as well!

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11. Once the squash is done, add everything into the same pan.

12. Stir to combine all ingredients – it will become thicker.

13. I added a few dashes of onion powder, chili powder, black pepper, & sea salt.

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14. Wash your romaine leaves & pat dry.
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15. Fill with filling & top with chopped avocado, salsa, and tomatoes!

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So yum!!

I also had it leftover for the next day as a
TACO SALAD
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It’s a winner in our house!

Perfect combo of healthy fats, protein, & CLEAN CARBS!

Also, check out my girl Heather’s post today!!

octoberChallengeBTN

What is your favorite powerDINNER?

What are some goals to cross off your TO DO list in life?