The conditioning class I taught this morning was so fun. I changed things up from my usual style and did a barre inspired class with light weights but lots of reps. This was partly because I’m still taking it easy on my back and didn’t want to lift heavy, but also because I was looking to add some variety. My legs are already feeling it!
There were so many people in class this morning! And let me tell you, these class members inspire ME! If you are someone who thinks, “I could never wake up that early to work out,” I encourage you to think about how many of these 32 amazing people probably thought the same way once. And for those of you that struggle with making time in your schedule to exercise, working out in the morning is a GREAT option. It frees up so much time at night! For more tips on how to balance healthy living with a busy life, check out my guest post on Monique’s blog today. You might find a few more ideas to inspire you.
So! Earlier in the week I posted a picture on Instagram of a new summer salad that I’ve been dying to share with you guys.
This summer squash and zucchini ribbon salad was a random throw together side dish for dinner on Sunday night, and I’ve been upset all week that we only made enough for one meal. Luckily, we just got more summer squash in this week’s farm share, so I will most definitely be making this again!
Summer Squash and Zucchini Ribbon Salad
Recipe inspired by and adapted from Cookie and Kate, serves 2
For the salad…
- 1/4 cup of pine nuts, slivered almonds, or sunflower seeds (I used pine nuts)
- 1 green zucchini
- 1 yellow summer squash
- Crumbled feta, amount of choice
For the dressing…
- 1/2 tsp grated lemon zest
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp thyme
- 1 tsp parsley
- A couple of tablespoons extra virgin olive oil
- Shave the squashes into thin ribbons. You can do this with a vegetable peeler by starting on one side and making quarter turns until you get to the core. Once shaved, lay the ribbons out on a cutting board, sprinkle with salt, and let them sit for around 20 minutes.
- In a skillet over medium-low heat, toast the pine nuts until they turn golden brown. Make sure to stir frequently.
- In a small bowl, whisk together the dressing ingredients. Mix well and set aside.
- Rinse the squash and pat dry with paper towels. Place in a serving bowl, whisk the dressing one last time, then toss all together.
- Crumble feta to top the salad and serve!
The citrus dressing really brought out the fresh flavor in the squash, while the pine nuts added a nice crunch, and of course feta always makes everything better. This was the perfect side to Tim’s dry rub tri-steak. Definitely a go-to summery dish. If you try it, let me know what you think!
I want to know what your go to summer side (or main) dishes are! I also would love any new recipes that use squash.
P.S. If you missed my two-year blogiversary post yesterday, I would love for you to take my reader satisfaction survey! I’m getting a lot of great insight on what you guys want to see for future post topics. And I’m so glad I included that last “what’s your favorite workout song” question because, let’s face it, I smell an F&F reader playlist post coming soon. 🙂