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Popular Squash For Fall

10/18/2019

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With Fall underway, you’ll start to see the bright colors of Winter squash showing up at stores and farmers markets. Squash can provide you with lots of Vitamin A (for good vision, immune system, and cell growth) as well as fiber while being low in calories. You’ll find dozens of varieties of Winter squash and they all serve their purpose, but here is some info on the three most common types:

• Acorn Squash
Usually a deep green color with deep ribs like a pumpkin and overall acorn-like in shape, the acorn squash holds together when cooked. It’s a great choice for baking, stuffing, and mashing.

• Spaghetti Squash
This variety is bright yellow, shaped like a football, and what’s inside is different than all other varieties of squash. Once it’s halved and baked, the inside can be shredded with a fork to release strands of squash that resemble al-dente spaghetti. Simply add your favorite pasta sauce or some olive oil and you have an excellent low-carb alternative to traditional pasta.

• Butternut Squash
Named for it’s peanut-like shape and rich flavor, the butternut squash is very dense. Once the outer rind is peeled off, the bright orange insides can be used for soups or pies or simply diced and baked. It offers a slightly sweet flavor and smooth texture.
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    Amanda is a mother of three (10, 7, and 5) and has been married for 14 years.   My weight loss journey started July 17, 2008, one day after my daughter's first birthday.  Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change.   Three pregnancies later, I had lost a total of 105 pounds.  I had run 2 marathons and dozens of half marathons.  Something was missing.  I was thin, but I wasn't fit.  I wasn't healthy.  I could feel it in my insides.  I was 136 pounds and a size 8.  Something didn't add up.   I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods.  90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4). 
     
    Continuing on this path, all of my clients wanted to know how I was doing it.  I always dreamed of creating a business that truly added value to people and improved their health.  My husband, Grant, and I decided it was time to take that leap.

    December 9, 2016, Simply Prepped Meals was born.  Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you.   Six months later, we built our permanent location in Cynthiana, IN.  Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose. 

    Amanda coaches individually as well as continues to drive their business.  Any questions about personal coaching can be directed to her at amanda@simplypreppedmeals.com

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