Hello Saturday

 Well How have things been going? Are you enjoying this cooler weather as much as I am? The cooler temps have meant that the Towel warmer is back up and running in the massage room. YAY! You will know get hot towels on your feet and back. I also have ice cold water bottles for you once your session is done. Hot Stone massages may be coming soon. So excited about this. I love working with hot stones.

I did finally receive those air conditioners this week. HAHA I ordered them back in MAY. They came All the way from China. The crazy part is that they work. The sad part only for two hours. But still this maybe the beginning of a cooler room next summer. 

Concussion update. For the most part this last4 weeks have been an amazing improvement. You will notice now I have tape on my glasses by my nose. This is to stop my eyes from seeing the peripheral vision between my eyes. This in turn has stopped the headaches and dizziness. We (my husband and I) are currently discussing whether I should pursue seeing a neurologist specialist to help with the cognitive issues and I am still unable to perform any activity that raises my heart rate. So I'll keep you posted.

I am back in my kitchen now that it's cooler. Back to baking cookies for the kids and grandkids. It's my way of staying connected to them. I pack them in Brown lunch bags with messages to each one individually. We're also back to baking our weekly bundt cakes. YAY!! Crazy as it sounds. I love have a little piece of cake everyday. What a treat. Today I am sharing with you one of our favorite Chili recipes for Game Day crowds. 

Butternut Squash Chili. Yum 

Ingredients

• 2 tablespoons of olive oil, extra virgin
• ½ cup of diced celery
• ½ cup of chopped red onions
• 2 cloves of minced garlic
• 1 pound of ground beef
• Two teaspoons of red pepper flakes
• 2 teaspoons of ground cumin
• 2 teaspoons of paprika
• ½ teaspoon of ground coriander 
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• Pepper and salt
• ½ cup of chopped red bell peppers
• 2½ cups of diced butternut squash
• 2 cups of diced tomato with juice
• 1 cup tomato sauce, sugar free
• 1 cup of chicken broth
• fresh cilantro

How to make Butternut Squash Chili

• In a big Dutch oven Pot, heat the oil (olive oil) over medium-high heat.
• Add the red onions and celery, and sauté for three minutes. Then, add the garlic, and sauté for thirty seconds longer.
• Add the ground beef and cook, breaking up the meat using a wooden spoon, till it’s cooked through, for about five minutes.
• Add the cumin, red pepper flakes, paprika, coriander, onion powder, garlic powder, salt, and pepper to your taste. Combine everything well.
• Add the red bell peppers, diced tomatoes, butternut squash, tomato sauce, and chicken broth.
• Stir, and bring to a boil, cover with a lid, reduce to a simmer. Cook the chili for 30-40 minutes.
• Serve with fresh cut cilantro on top.
  

Wishing you the very best this Saturday. 

Nancy

mcshane.massagetherapy.com

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