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Kwickie Kebobs and a “Hurts So Good” Workout

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A couple of days ago, I asked what you would like to see more of on the blog.  The top two things…

  1. Quick Meal for After Work
  2. Super Sweaty Workouts

So, here is a little bit of both!

First let’s start with dinner…


This week has been extremely hot here in Indiana (104 degrees!) and I have really been craving summer foods.  One food that never fails to scream summer to me is the kebob.  My mom always makes kebobs during the hot months, and the foods being skewered vary every time!

I decided to keep things fairly simple last night and opted for shrimp and squash.  This little meal that is so good it seems like a treat, came together in just about 15 minutes…can’t beat that!

Kwickie Kebobs

Servings 2


  • 6-8 oz of shrimp (the size can vary, I went with medium)
  • 2 small squashes (summer, or zucchini)
  • 1/2 Tbs extra virgin olive oil
  • 2 Tbsp of balsamic vinegar
  • 1 tsp garlic salt
  • 1 tsp Italian seasoning
  • wooden skewers


The night before you want to serve the kebobs, chop the veggies into semi-large pieces slightly bigger than the shrimp.  Place in a baggie with the balsamic vinegar, oil, garlic salt, and Italian seasoning.  Shake and allow to sit in the fridge over night.

If your shrimp is thawed you can do this with the shrimp too!

The following night, when you come home or decide that you are ready for the kebobs, place wooden skewers in a shallow pan of water so that they don’t burn.

Preheat the oven to 400 degrees.

Then, remove the squash from the bag and begin to skewer the shrimp and the squash, alternating in any pattern you like!

Place in the oven, bake on 400 degrees for 6-10 minutes, checking to see when the shrimp turn pink.

Once the shrimp are pink, remove from the oven and enjoy!

This meal would be great over brown rice or barley!

Now, onto the sweaty workout…

Super Sweaty Cardio Intervals

Thursday mornings, before heading into work, I start my day by teaching a 60 minute cardio interval class.  I have found a format for this class that the students really enjoy (they always tell me how class flies by!), really gets us working up a sweat, and allows us to have fun!

Yesterday’s workout was killer, and I mean that in the best way possible.  We were sweating after the first round, and really had to push through to finish.  It was that “hurts so good” kind of a workout.

Standing Crunch:  Stand with your arms lifted above the head holding a medium sized weight (8lbs), bring your arms down to one hip while lifting that knee up to your chest.  Place your foot back on the ground, lift your hands back above your head and repeat on the other side.

Monkey Jumps: Begin in a low squat position with toes slightly turned out and fingertips on the ground.  Push up through the heels jumping high and reaching arms overhead, land back in starting position.  Really keep that butt down!!

I hope you all enjoy your Friday, and have a great start to the weekend!

Of Possible Interest:


It’s Not Spaghetti…It’s Squash

My walk to work this morning was brisk.  It truly felt like a fall day, and for some reason I didn’t feel the need to wear a jacket as I walked out of the door.  That was a big mistake, the wind was blowing and my hands and body were freezing.  Luckily, the store that I work in is actually pretty warm.  Many people complain of it being too warm, but I think it is just right 😉

The fall weather lately is a nice change of pace, but I just need to prepare for it before heading out.  I did however break out the riding boots!

I bought these around this time last year and literally wore them almost everyday throughout the fall and winter.  They are good quality, wear/age well, are cute, and above all else…are comfortable!  I was worried that it was too early in the year to bring the boots back, but with the weather in the 50s this morning they were definitely appropriate.  After all, it is September.


On my way to work, I snacked on a homemade larabar (made with peanuts instead of almonds) to hopefully tide me over until I got off work at 2:30pm.  Because I was working a shorter shift than my usual 7 or 8 hours I automatically thought that I wasn’t getting a lunch break, so I didn’t even pack anything.  Well, I was wrong.  I got a lunch break, and I was hungry for lunch.

I usually don’t really like spending money on food to just eat for lunch without it being a special occasion, and I didn’t want anything super greasy or that would weigh me down too much, so I opted for the black bean soup at Panera with a whole grain baguette on the side.  The soup was super warm and was the perfect amount…and the meal only cost $5!  I guess I don’t go out much, but I expected it to be more.



After walking home and making some phone calls that have been on my to-do list for a while, it was time for dinner.

When Brian and I were at his parent’s house for his mom’s birthday, his mom gave us a ton of leftovers and produce, including a spaghetti squash!

I was so excited when she gave this to us because I had seen my mom eat it a couple of times in my childhood, but I had never tried it.  The taste of the squash didn’t disappoint and it was very easy to prepare.

First, I scooped out the “guts” and the seeds just like a pumpkin. (It even smells like pumpkin)

I then put water on to boil.  It never actually boiled because the pot was so big, but once it was hot gently placed both squash halves in the hot water for 18-20 minutes.  (I accidentally left the sticker on…)

I then pulled out the squash and started scraping the insides with a fork…and the “spaghetti” strips just came out of no where!

It was seriously like magic.

I then mixed in some steamed cauliflower and spinach and topped it with homemade pasta sauce and a touch of sriracha.  This meal was very filling, I could barely finish my plate!  This meal will definitely be added to the list of repeated items 🙂

Do you repeat recipes or have any “signature” recipes everyone expects you to make?  Or do you try out new recipes all the time?

  • I would definitely say that I am always experimenting with different recipes, but occasionally I will repeat specific recipes for various occasions (chocolate chip cookies always get made for Grandpa!)