Take In Thursday ~ Drew's Birthday is today!!!!!!!

Hi Everyone!

We hope you had as much fun yesterday with the workout as we did! Send in your thoughts about the workout so we know how people felt about it!

Today we are providing some yummy recipes using Vitamin A rich veggies. The first is a curry butternut  squash soup. If you really enjoy spicy food, add some hot pepper and hot sauce :)

Curried Butternut Squash Soup

Ingredients – 5 servings

• 1  tablespoon  olive oil
• 1  medium  onion, chopped
• 2  cloves  garlic, minced
• 2-1/2  pound  butternut squash, peeled, seeded and cut into 1-inch cubes
• 6  cups  low-sodium chicken or vegetable broth
• 1  tablespoon  plus 2 teaspoons curry powder
• 1/2  teaspoon  salt
• 2  tablespoons  honey
• 3  tablespoons  plain nonfat yogurt

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth .

For dessert, make a healthier, vitamin-rich cake using this Pumpkin chocolate bundt cake.

Chocolate-Pumpkin Bundt Cake
Ingredients
·         1 cup(s) all-purpose, flour
·         0.75 cup(s) whole-wheat pastry flour
·         1 cup(s) granulated sugar
·         0.75 cup(s) unsweetened cocoa powder

·         1.5 teaspoon(s) baking powder
·         1.5 teaspoon(s) baking soda
·         1 teaspoon(s) pumpkin pie spice
·         0.25 teaspoon(s) salt
·         1 cup(s) nonfat buttermilk
·         1 can(s) (15 ounces) unsweetened pumpkin puree
·         0.75 cup(s) dark brown sugar, packed
·         1  large egg, at room temperature
·         1  large egg white, at room temperature
·         0.25 cup(s) canola oil
·         0.25 cup(s) light corn syrup
·         1 tablespoon(s) vanilla extract
·         0.5 cup(s) packed confectioners' sugar
·         1 tablespoon(s) nonfat buttermilk
·         2 tablespoon(s) mini chocolate chips, or toasted chopped nuts 

 
Directions

1.     To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

2.     Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

3.     Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

4.     Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

5.     To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Enjoy the recipes and Get cookin' :)

Now I want to take a moment to wish the best business partner a Happy Birthday!!!!! Drew, I want you to know how I appreciate you and all the your hard work! I hope you have a great day and may this year be full of amazing opportunities and accomplishments!

 HAPPY BIRTHDAY!

Get Fit For It,

K & D