Okay, I am so behind, that I am sure my partner with this event is ready to kick my @*^% – February just runs me over like a mad truck. Not to mention we decided to skip town for the long weekend.
I am not going to recap Ten in 10 as it stayed pretty much the same as last week. I will say, Lenny is doing a stellar job and I am kind of just riding his “shirt tails”. I am turning 43 this week and am planning on kicking it up a notch or two with regards to the workout part of my Healthy Challenge. I think I am having a mid-life crisis!
WOW is about all I can say about the RSBC challenge. Everyone did an amazing job despite Valentine’s Day, Chinese New Year and the long weekend. As well as cooking some very creative desserts using the Superfood Butternut Squash, everyone seemed to get a nice week of exercise in as well – made me proud!
What’s up with the Wheelers – kudos as they are family working on this challenge together and not only did they get a lot of great workouts in (yes, over 40 miles just in running between two of them) but they got the kids involved in making this very yummy gelato. This has got to be the most ingenious way to get your children to eat their veggies …. they will never know!
Gluten Free in Salt Lake – Unfortunately Trish came down with a nasty winter cold and did not complete the entire work-out portion of RSBC but she did get the “C” part of the challenge done and with flying colors. She used a cousin to the Butternut Squash, the Acorn and made these yummy cupcakes – not only did she include the squash but she also made them dairy free. I love that she has a yummy brown sugar meringue as the frosting. Great Job!
Eat More Toast – Justin & Brianna got a lot of road miles in, in the form of biking and running. As well they took a chocolate chip cookie recipe and made it healthier by adding the superfood of the week, the Butternut Squash. I loved that they did this as it brought back memories of when my mother use to put zucchini in cookies – it was so good! Now, they did take it up a notch by sandwiching some ice cream between two cookies, but that is okay, they earned it!
Balance Food – Now Christy writes that I left her stumped with this challenge, I find that hard to believe as I always marvel at how creative she is when she picks the “Superfood” for the week. This week she took the Superfood Butternut Squash and made two outstanding desserts that were equally as comforting and spicy – gingerbread and a crisp. Now this is definitely something I would have never thought to make.
I have to admit Chez Us did not do all that well with the work out part of this challenge, we are definitely not at where we should be with our miles. We will be getting a lot of extra road time in this week. We never will fail you with food; we did create a dessert using Butternut Squash. I roasted some butternut squash with only a sprinkle of water and then I pureed it in a food processor. I then turned it into a lovely flan with a burnt sugar bottom – YUM!
Next week’s challenge is fun – be sure to run over to Balance to read all about it! For the record, Christy has stumped me with this one!
Recipe: Butternut Squash Flan
1/2 small – medium butternut squash, seeded
1 1/2 cups whole milk, you can use low or non fat but it will not hold us as well
1/4 cup sugar, plus 4 tablespoons
2 eggs
Cut butternut squash in half. Remove seeds. Sprinkle with water and wrap in foil. Put into a preheated oven (425) and cook until soft. Let cool. While squash is cooking, prepare your ramekins by lightly buttering them. Then heat 4 tablespoons of sugar in a small pan until melted and browned. Drizzle into the bottoms of your ramekins, set them into a deep roasting pan. Boil enough water to come up half way up the ramekins. When squash is cool remove flesh from skin and puree until smooth. Heat milk with 1/4 cup sugar until simmering. In a separate bowl mix squash puree with eggs and slowly add heated milk, whisking the entire time. Pour into prepared ramekins. Gently pour the boiling water into the roasting pan, making sure to come up about half way up the ramekins. Bake at 350 for 30 – 40 minutes until centers are set. Cool. Serve. Eat.
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