July 20th 2021

 

Workout:

Level 1= 3 Sets     Level 2= 5 Sets     Level 3=  7 Sets

  • 20 Jumping Jacks
  • 20 Side Jacks
  • 20 Jumping Jacks
  • 10 Skydiver Push-ups

 

Meal: Butternut Squash Breakfast Hash

 

Ingredients

  • 2 cups cubed butternut squash
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • ⅓ cup chopped scallions
  • 1 small zucchini, cut into 1-inch pieces (1½ cups)
  • 1½ cups chopped broccolini or broccoli florets
  • 2 tablespoons minced fresh rosemary or sage
  • 1 teaspoon balsamic or sherry vinegar, or fresh lemon juice
  • 1 garlic clove, finely chopped
  • 3 kale leaves, stemmed and chopped
  • 3 to 4 fried eggs
  • Sea salt and freshly ground black pepper
  • A few pinches smoked paprika (optional)
  • Thinly sliced radishes, for garnish (optional)

 

Instructions

  1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
  2. Heat the olive oil in a large skillet over medium heat. Add the scallions, zucchini, broccolini, rosemary, and a few pinches of salt and pepper. Cook for 5 to 8 minutes, or until lightly golden brown. Add the vinegar or lemon juice, garlic, roasted butternut squash, kale, another pinch of salt and pepper, and a pinch of smoked paprika, if using. Saute until everything is golden brown, about 5 minutes more, stirring occasionally. Season to taste. Garnish with sliced radishes, if using, and top with the fried eggs.