Happy Monday Friends!
How was your weekend? Fabulous, I hope! Our weekend started out right with a little baseball. It was an absolutely beautiful evening, and I loved getting to spend time with the hubs!
The weekend was also was full of sweat and sun with this guy!
I taught cycle at 8:30am on Saturday morning and then came home to layout in the backyard and soak up the sun. Champ decided that sounded like a good idea and wanted to share my towel with me. He was too cute to deny, so I just scooted over. Champ wins again!
On Sunday, I taught another spin class and then a yoga class. E actually came with me to yoga and did amazing at his very first yoga class! I was so so proud of him and pretty stinking impressed. For a tall muscular guy, he absolutely kicked butt!
Sunday grill night is back in full swing, and my grill master whipped up an amazing piece of salmon and asparagus!
We spent the rest of the evening walking the pup and watching a movie. It was the perfect end to a great weekend!
Monday is here and it's time to rock and roll. I like to start the week off on the right healthy eating foot by preparing lunch for the week. As you all probably know, I am going through a huge quinoa salad stage right now! I just can't get enough, and it is so easy to prepare a big quinoa salad on Monday and eat on it all week. This weeks special ingredient is pineapple and it truly makes this salad something special!
First I started with black beans, corn, and red onion.
Next, add in your juicy pineapple and delicious butternut squash!
Mix all of your fruit and veggies together with your spices to coat evenly.
All you have left to do is add in your quinoa and voila!
Warm Pineapple Quinoa Salad
Prep Time: 15
Cook Time: 20
Keywords: bake entree side salad gluten-free vegetarian
Ingredients (6 servings)
- 2 cups chopped pineapple
- 3 cups butternut squash
- 1 cup quinoa
- 1 can black beans (rinsed and drained)
- 1 can corn (rinsed and drained)
- 1/2 a red onion diced
- 1 tbsp of coconut oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
- 3 tbsp cilantro
- extra salt and pepper to taste
Preheat the oven to 425 degrees F.
Pour cut up squash in a large zip lock back and pour in melted coconut oil. Top with a dash of salt and pepper and then mix well.
Pour into a large baking dish and roast for 20 minutes or until squash is soft.
Cook Quinoa according to directions on the package.
In a large mixing bowl, combine corn, red onion, black beans, cilantro, pineapple, cayenne pepper, salt, and pepper. Gently fold in the butternut squash and quinoa. Mix thoroughly.
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Looking for something to do this afternoon? Scoot onover to FitKit Blog and check out my guest post on working out in the morning!
If you give it a try let me know! I'm about to head out to teach my last class of the day! Pure Ryde here I come!
What did you do this weekend?
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