The biggest change for me in the TBF Challenge has been my renewed focus on nutrition. I have gone from thinking about eating healthy and doing so sometimes, to making a solid commitment to doing so every day. An added bonus I have found that helps me accomplish this is for me to keep a food log. The log serves as an important tool in continually refining and improving my overall nutrition. At the beginning of the Challenge, Kimo provided each of us with a list of foods that we should try to incorporate into our diet. The list included some things that I eat on occasion, but mostly the list contained items that I rarely eat or have never even tried. So, after two weeks of laser-like focus on improving nutrition, I am happy to report that I have not only included many new healthy items in my diet, but I already physically feel great results. Most notably, I find my myself having a lot more energy. One item that was on my ‘rarely eat’ list was squash. It is a vegetable that I never really gave a passing thought to. However, since I spied it on the TBF Challenge nutrition list, I decided to bring it front and center to my meal plans. And since it’s summer, I stocked up on summer squash. Popular summer squashes include yellow summer squash, crookneck squash and Zucchini. They are not only an important source of carotenoids, but also contain key antioxidants. What more could you ask for? I picked mine up fresh at Eastern Market. I asked myself “What does one do with squash?” Eat it raw? boil it up? I thought what better way to ‘test drive’ a squash-centric meal than to slice, skewer, and grill? I found a package of wood skewers and set out putting together several vegetable kebobs. Along with the crookneck squash and Zucchini, I added in red bell peppers, sliced red onion and sliced mushrooms. I grilled them at about 450 degrees, gently turning for about 12-15 minutes. the result was a hot, tasty and nutritious vegetable kebob. Yum!
Kevin / Pure Detroit