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JOIN US FOR THE 5 DAY HOLIDAY DETOX!

11/29/2016

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​Did Thanksgiving do a number on your diet? Are you already so full you can't imagine the next month of holiday parties and cookie exchanges?  Me too!  That's why we are doing a short and sweet detox to get us ready for the rest of the holiday season!  Join us for 5 days of FREE menus, nutrition tips,
 motivation, inspiration, and community.  

We are going to detoxify our bodies from all the Thanksgiving madness and get ready to enjoy the rest of the holiday season. During the 5 days, you will receive an advance menu, shopping list, 
daily recipes, and inspiration, all for free.

Starts December 5th, so sign up today for 5 days of FREE support and guidance!

In addition, you'll have the power of our awesome REAL FIT community to help cheer you on!! Rid your body of all that bloat and heaviness. Clear the decks and rejuvenate your body and mind so you can focus on what's important this season and not be preoccupied by feeling like crap.  Set your intention today by signing up here, and then tell a friend so you can motivate each other to detoxify, lose weight, feel inspired and get REAL FIT!


​Sign up today to join our accountability community for 5 days, and let's get REAL FIT!  

Sign Me Up!
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RECIPE: THANKSGIVING ROASTED SQUASH SALAD WITH WARM CIDER VINAIGRETTE 

11/23/2016

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Are you looking for a healthier side to add to your Thanksgiving dinner? Don't get me wrong, I LOVE mashed potatoes, but I also love having some fresh greens on the table too. I’ve adapted this recipe from the brilliant Ina Garten, better known as the Barefoot Contessa. It’s a great fall recipe that combines the heartiness of squash with the lighter texture of arugula. And the warm vinaigrette with a little parmesan cheese on top is the bomb!! Give it a try this year and let me know how it goes. And above all, enjoy your day and Happy Thanksgiving!


INGREDIENTS:
Squash:
1 (1 1/2-pound) butternut squash, peeled and diced
2 Tbsp olive oil
1 Tbsp pure maple syrup
1/2 tsp salt
1/2 tsp black pepper
4 Tbsp dried cranberries


Vinaigrette:
3/4 cup apple cider
2 Tbsp apple cider vinegar
2 Tbsp minced shallots
1/2 cup olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp Dijon mustard
5 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
1/3 cup freshly grated Parmesan


METHOD:

Preheat the oven to 400 degrees F.

Line a sheet pan with aluminum foil. Place the diced butternut squash on pan. Add 2 tablespoons olive oil, 1 Tbsp maple syrup, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss, mixing with hands. 
Roast the squash for 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, apple cider vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Take off the heat and whisk in 1/2 cup olive oil, 2 tsp mustard, 1/2 teaspoon salt, and 1/2 teaspoon of pepper.

Put the arugula in a large salad bowl and add the roasted squash mixture, top with walnuts, and grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Serve immediately.

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