March 2024 Newsletter — Kennedy Fitness

WE NEED YOUR HELP!

A couple of years ago, Google began charging us a monthly fee for each of our custom domain email addresses. Not wanting to pay such fees, I opened a singular (free) account for us both as KennedyFitnessOmaha@gmail.com. It seemed like a good idea at the time, but when I closed my old account - WE LOST ALL OF OUR CUSTOMER REVIEWS THAT HAD BEEN ASSOCIATED WITH IT! Consequently, after nearly 20 years of happy clients, we no longer have ANY reviews on Google to show for it! So, if you’re a past or current client of ours, would you PLEASE take a moment to click HERE and leave your recommendation today? We’d sure appreciate it!

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Upcoming Book Tour vs Personal Training

Having already made my plea for fresh Google reviews (see above), I can’t honestly say we have a whole lot of anything new and interesting to write about in this month’s “Monthly Spotlight.” The New Year’s rush at Common Ground seems to have died down for the most part. Our clients all seem to be doing well with regard to staying focused on their goals. And the weather is doing its best to warm out of winter and into spring!

That being said, about the only thing I can think of to point out is that the second (and final) leg of my UNBRIDLED book tour is upon us. Between “Ponies in the Smokies” the third weekend in March and our local Mustang Car Club of Omaha show the last weekend in September, Kristin and I will be doing quite a bit of traveling east and west across this great country of ours in support of the book. Of course, most of these book signing events are tied to major car shows - and those are always weekend events, so most of our absences will be largely limited to Fridays (as I/we drive to the show locations). On occasion, however, some of the further away events (Pennsylvania/New York, Tennessee, Michigan, Ohio, etc.) may necessitate our absence on other days of the week as well.

Please know that we’ll be doing our best to cancel/reschedule as few of our personal training appointments as possible. You guys and gals have been with us since before the book, and we hope you’ll be with us long after it, so you and your goals are still incredibly important to us. This book has been an amazing (and completely unplanned/unexpected) journey for us. It’s provided us some really neat opportunities, but by this fall, I’m sure we’ll be very glad to settle back into our “usual” routine here in Omaha once again!

Yours in health,

Robert M. Kennedy

President, CEO

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Lemony Chicken Skewers With Squash Salad

Ingredients

3 small summer squash
3 small zucchini
1/4 cup (8g) torn basil leaves
1/4 cup (6g) small dill sprigs
1/4 cup (6g) cup chives, snipped into small pieces
2 teaspoons lemon zest, freshly grated
1/2 cup (120ml) lemon juice, freshly squeezed
1 tablespoon light honey
2 large garlic cloves, finely grated
Kosher salt and pepper
3 tablespoons (45ml) olive oil
2 tablespoons (30ml) canola or grapeseed oil, plus more for greasing
2 pounds (907g), boneless skinless chicken breasts cut into 1 1/2-inch (3.8cm) cubes

Optional garnishes:

Squash blossom petals
Shaved Parmesan cheese
Chopped toasted walnuts
Flaky sea salt
Crusty bread, for serving

Directions

Preheat a grill to 400°F (205°C) and coat the grate in oil. Arrange eight wooden skewers in a baking dish and cover with water. Let soak for at least 1 hour; drain. (You can skip this step if you’re using metal skewers.)

Meanwhile, using a mandolin or vegetable peeler, cut the summer squash and zucchini into thin ribbons. Transfer to a medium bowl and add the basil, dill and chives. Cover and refrigerate while you grill the chicken.

In a small bowl, whisk the lemon zest and juice with honey and garlic. Season with salt and pepper. While whisking constantly, slowly stream in the oil. Season with salt and pepper. Divide the dressing in half and set aside.

Season the chicken with salt and pepper, then thread 5–6 pieces onto each skewer. Grill the skewers, turning and basting with half of the lemon dressing, until cooked through, about 10 minutes. Transfer to a plate.

Divide the squash salad between four plates and top each with two skewers. Drizzle with the reserved lemon dressing. Garnish with shaved Parmesan cheese and chopped walnuts and sprinkle with flaky sea salt. Serve right away with crusty bread for mopping up the dressing.

Serves: 4 | Serving Size: 2 skewers and about 2 cups salad

Nutrition (per serving): Calories: 444; Total Fat: 2g; Saturated Fat: 3g; Monounsaturated Fat: 14g; Cholesterol: 110mg; Sodium: 537mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 4g; Protein 47g

This Recipe Courtesy of MyFitnessPal.com

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