#PP Butternut Black Bean Boats & Announcement!!
October 11, 2012 -
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hi all!
in Kasey news:
I am OFFICIALLY A PERSONAL TRAINER!
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
Today I’m excited to share with you
Butternut Squash & Black Bean Boats
Serves about 4-5
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:
-
Wash butternut Squash & Cut into chunks
-
put onto a cookie sheet & spray with coconut oil (or other spray)
-
roast at 350 for 25 minutes or until tender
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
While onions are cooking…
7. Chop your peppers
how perfect is this homegrown pepper?
I love cute food.
8. Add peppers to your onions & cook until tender (a few minutes)
9. Drain your cans/cartons of black beans, rinse, & add to veggies.
10. Chop your kale & add to the veggie mix as well!
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.
14. Wash your romaine leaves & pat dry.
15. Fill with filling & top with chopped avocado, salsa, and tomatoes!
So yum!!
I also had it leftover for the next day as a
TACO SALAD
It’s a winner in our house!
Perfect combo of healthy fats, protein, & CLEAN CARBS!
Also, check out my girl Heather’s post today!!
What is your favorite powerDINNER?
What are some goals to cross off your TO DO list in life?