START TODAY! | FREE TRIAL
2 CLOVES GARLIC, CHOPPED
2 CUPS SUMMER SQUASH (yellow squash), CUBED
¾ CUP SWEET ONION, THINLY SLICED
2 CUPS ZUCCHINI, CUBED
3 TBSP OLIVE OIL (or other fat of choice)
STEP 1:
In a large skillet, sauté olive oil and onion about 2-3 minutes.
STEP 2:
Add crushed garlic and sauté and additional one minute.
STEP 3:
Add squash, zucchini, and a pinch of salt to the skillet. Cover and cook 5 minutes.
STEP 4:
Uncover and stir, continue cooking for 5-7 minutes until squash is soft when touched with a fork.
STEP 5:
Serve with an additional pinch of salt.
Servings:2
Nutrition per Serving: Calories 256; Carbs 16g; Fiber 4g; Sugars 10g; Fat 21g; Protein 5g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
