October 2023 Newsletter
PHOTO OF THE MONTH: Our Kennedy Fitness/WorkoutWhereYouWork.com truck is dwarfed by BIGFOOT #5 at the Holley Intergalactic Ford Festival in Bowling Green, Kentucky on 9/28/2023.
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Dirt Bikes, Monster Trucks & 16 Years of Kennedy Fitness!
Hello again,
I'm typing this from my hotel room in Bowling Green, Kentucky. It’s taking longer than normal to type - as I try to do so with my left hand in a brace. Last month, Kennedy Fitness co-founder (and my beautiful wife) Kristin Kennedy turned 4o years young. Naturally, I gifted her an item that she’d desired since childhood. An item her parents had never allowed her to have - citing that they were “dangerous” and she could “get hurt.” Well, my broken hand and I are here to say “We don’t know what they were talking about. How could you ever get injured on a dirt bike?” Wait. Nevermind…
So, since my plans to grip a dumbbell and demonstrate a few exercises in this month’s video tip clip are on hold until I can have these pins removed and complete some much needed physical therapy, you’ll notice I traded the video tip clip for a “Photo of the Month” (above) instead. We’re here at the Holley Ford Festival, serving as the grand finale of my 2023 UNBRIDLED Book Tour. (Which, by the way, would make a great gift for that gear head in your family. You can order it here.)
But birthdays, dirt bike injuries, monster trucks, and books aside, I should also mention that yesterday marked the 16th anniversary of when Kristin and I founded Kennedy Fitness. It’s hard to believe we’ve been at this so long now (even training at 24 Hour Fitness for 3 years prior to that), but it’s true! So, to those of you that have been with us for however many years now; thanks for sticking with us. To those of you who are relatively new, thanks for joining. And between now and next month, make sure to make the most of your time outside and at the gym - while avoiding doing bodily harm to yourself (trust me, it’s overrated)!
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