Clothing orders are due today.
Complete as many rounds in twenty minutes as you can of:
4 Handstand Push-ups
8 2-Pood Kettlebell swings
Coconut Curry Winter Squash and Chicken Soup
Submitted by Olivia. We almost gave her a bonus point for the presentation! Gourmet.
WHAT YOU’LL NEED:
1 10 ounce package of frozen winter squash puree (at King Soops you have to get it in the health food section)
½ cup lite coconut milk
½ cup water
8 ounces of chicken breast
Handful of Spinach
Handful of cut bok choy
2 teaspoons of lime juice (I just squeezed half a lime)
1 teaspoon or less of honey
½ to 1 teaspoon of red curry paste (ingredients are red chili pepper, lemongrass, galangal (aka Thai ginger), shallot, spices, salt, and kaffir lime)
¼ teaspoon of sea salt to taste
1. Slice chicken into bite size pieces and heat over medium heat. Use olive oil for the pan, pepper the chicken if you like.. Cook until barely done (you’ll cook it in the base a little longer).
2. In a medium saucepan you can simultaneously start making the base of the soup. Heat squash, coconut milk, and water until squash defrosts (~10 mins) on medium-high heat.
3. Add chicken to base, reduce heat to medium, stirring occasionally for 3 minutes. Stir in spinach, bok choy, lime, honey, red curry paste, and sea salt. Continue until chicken is all the way done