I have so many things I want to tell you today, so I am hopping right to it!

First of all, I wanted to recap my progress on the goals I set on Monday!  (Here.)  First, I did a wretched job with the planner but worked hard to be more efficient with my time.  Not-to-worry, I am not giving up yet!  Second, certainly did try two new recipes!  The first is a delicious and couldn’t-be-healthier soup featured in this post and the second was an orange cranberry cornbread!  (That one wasn’t my favorite so I won’t pass along that one to you.  You are welcome!)  Now, on to the soup!


Preheat oven to 375


1 onion diced

2 cups diced carrots (about 4 – 6)

2 cups diced celery (about 1 stock)

3 cups diced butternut squash

10 – 12 cups chicken or vegetable stock (the amount just depends on how thick you like your soup)

1/4 cup honey

1/2 teaspoon pumpkin pie spice

Juice from one lemon

Salt and pepper (to taste)

Cracked red pepper (to taste)

Roast diced butternut squash with olive oil and salt and pepper at 375 until tender and slightly browned (you just want that yummy roasted flavor).  Saute onion, carrots, and celery in a large saucepan with olive oil and salt and pepper until onions are translucent.  Add roasted butternut squash, stock, honey, pumpkin pie spice, lemon juice, salt, pepper, and cracked red pepper.  Bring to a boil and then let simmer until all vegetables are tender.  Use either a submersion blender or standing blender to puree.  Serve with a dollop of plain greek yogurt, roasted almonds, or a cute little toast!

This soup is amazing and I invent new versions of it all the time.  (This lemony version is definitely my favorite so far.) It is healthy, filling, and packed full of flavor!

See below for the easiest/best way to cut a butternut squash!


Cut off both ends.


Peel off skin.


Cut in half and use either a spoon or ice cream scoop to remove guts and seeds.


Cut half in half again width-wise.


Cut width- and length-wise to create cubes.

Here is my fitness recap for the week!

Monday: Taught my spin class!

Tuesday: 30 minutes of plyometrics and 15 minutes on the elliptical

Wednesday:  55 minute strength workout focusing on legs and abs!

Thursday: 30 minutes of plyometrics and 15 minutes on the elliptical

Friday: 50 minute total body strength workout

Saturday: 30 minutes of plyometrics and 15 minutes on the elliptical

(Sorry, I wasn’t lying when I said I had A LOT to say today!)

I hope everyone is having a happy and healthy weekend!  I am on the way to the theater to see ‘Interstellar’ with the fam!  Can’t wait!

Much Love,


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