Showing posts with label nutrition. Show all posts
Showing posts with label nutrition. Show all posts

Sunday, January 24, 2016

Grapefruit Ginger Strawberry Smoothie

Grapefruit Ginger Strawberry Smoothie

Ingredients

1 Medium Banana
1 Medium Grapefruit - peeled and membrane removed
1/2 cup Greek Yogurt
1 TBSP Fresh Ginger - finely chopped
1/2 - 2/4 cup Frozen Strawberries
1 TBSP Flax Meal (optional)
1 TBSP Hemp Hearts (optional)
Your choice of preferred Sweetener - (optional - honey, protein powder, electrolyte mix, etc)


Instructions:

Place all in blender & blend until smooth. Add sweetener to taste.

Sunday, April 13, 2014

I Love Me


This post is dedicated to my dear darling wonderful baby Squishter who reminded me how important it is to love yourself. Love yourself and treat yourself well. Love yourself and feed your body well. Love yourself and provide your mind with new learning. Love yourself and follow your dreams. Love yourself and have fantastical adventures. Love yourself.

And so, I love me.

1 Egg Omelet Ingredients:

2 - Large Mushrooms, Sliced
1/2 Cup Peppers, Sliced (I like spicy banana peppers)
1/3 Cup Onion, Sliced
1 oz Cheese, Sliced thin (I like cheddar or cheddar jack)
1 pat of butter
1 Egg, Scrambled
Salt & Pepper to taste

Melt butter in a pan, sprinkle in salt & pepper and cook the onions and peppers until soft. Add mushrooms and cook until soft. Remove from pan and set aside.

Pour scrambled egg into pan, allowing to spread across the bottom of the pan. Let cook until top of egg is nearly dry. Loosen from pan and flip in one piece like a pancake. Top with cooked onion, peppers, & mushrooms. Add cheese and fold Egg in half. Allow to cook a couple of minutes on each side, until cheese is melted.

Serve & enjoy!

Saturday, March 29, 2014

Raspberry Lemon Smoothie

Ingredients:

Juice of 1 medium Lemon
8 Mint Leaves - Chopped
1/2 Inch Cube of Peeled Ginger - Grated
1/2 Cup Plain, Unsweetened Greek Yogurt
1/3 Cup Crushed Pineapple in Natural Juice
1/2 Cup Sliced Peaches in Natural Juice
1/2 Scoop Vanilla Protein Powder - Unsweetened
1/2 Cup Frozen Raspberries

Optional:
1 TBSP Hemp Hearts
1 TBSP Ground Flax
1 TBSP Ground Chia

Add Lemon Juice, Mint Leaves, and Grated Ginger to blender and blend until leaves are well minced. Add Peaches & Pineapple and blend until smooth. Add Yogurt & Frozen Raspberries (and optional ingredients) and blend again until smooth. Add protein powder to taste.

Enjoy!

Sunday, January 5, 2014

2014 - Goal #2

Pay Attention!

No, not you, me. :D I've gotten away from paying attention to what I am eating. This goal fits with resolution #3 - Nutrition. For me, certain foods make me feel gross. But they are quick & easy so I eat them anyway. And then I feel... gross!

How can I pay better attention to what I am eating? http://www.caloriecount.com is one solution. I find that when I am tracking what I am eating, I am paying attention to what I am actually consuming. Not only how much but what the actual food is. This network of people who are all working towards similar goals is a great way to stay on track. I mean, who wants to admit they ate a box of crackers for dinner?

More tasty recipes coming very soon - anyone up for a delicious veggie lasagna, gluten free?

Monday, December 30, 2013

2014 - Resolution #3

Nutrition.

I learned a lot about nutrition and myself in 2013 but I've also let non-nutritious foods creep back into my life. So January 1, 2014 is a good day to wipe out the empty foods again. Processed foods, sugars, wheat... time to say goodbye. I've also gotten away from planning and preparing my meals which leads to more "meals on the go" and the likelihood of picking up quick, empty foods.

Stay tuned for more healthy, tasty recipes in 2014.

Saturday, October 5, 2013

Basa with Tomatoes, Leaks, Garlic, & Ginger

Ingredients:


2 Filets Basa (or other white fish)
2 Large Ripe Tomatos
2 Large Leeks
Fresh Ginger
3 Cloves Garlic
Fresh Lemon Grass
Butter
Salt & Pepper


Melt butter in pan over medium heat and add salt & pepper. Slice Leek into 1/4 to 1/2 inch thick rounds and add to melted butter. Saute until soft.

Grate in 1-2 TSP Fresh Ginger and mix well. Add 2-3 cloves sliced or minced Garlic. Mix well.

Chop and add Tomato. Cover and allow to simmer until tomato is soft.

Grate in approx 1/4 TSP Fresh Lemon Grass and mix well. Simmer 5 minutes and then add fish. Season with additional Salt & Pepper to taste.

Cover and simmer until fish is cooked through.

Serves 2

Thursday, July 18, 2013

Simply Cinnamon


Ingredients:

1 Medium Banana - Sliced
1/2 Cup Canned Pineapple (Shredded or Chunks work best)
1/2 Cup Greek Yogurt
1/4 Cup Milk
1 TBSP Chia Seeds
1 TBSP Flax Meal
1 TBSP Hemp Hearts
1-2 TSP Ground Cinnamon

Blend Milk, Banana, and Pineapple until smooth.

Add Chia, Flax, Hemp Hearts, and 1 TSP Cinnamon. Top with Yogurt and blend until smooth. Add additional Cinnamon to taste.

Pour and enjoy!



Monday, July 15, 2013

Session 3 - Week 1

Just wrapped up recovery week on Sunday and am now back at training. This session (at The Boxing Club) will run just over 7 weeks. I'll be continuing TRX Suspension Training, adding 2 weight training days, and continuing to bike, bike, and bike in preparation for the August 10th & 11th Enbridge Ride to Conquer Cancer.

Week 1 is now complete and it looked like this!

Sunday July 7th -The final day of recovery week. Much lounging around the house and watching of movies occurred (aka: slug mode).

Monday July 8th - First day of weight training with the lovely Miss Ashley "Crunchy Frogs". I hour of hardcore weights - quads, hammies, abs (yeah, I asked for it so she gave it to me), more quads, and some arms. Spent an hour or more vacuuming the shop at work this day too - you might think that vacuuming isn't much of a workout. I'm here to tell you that it is! Ever seen "the shop"? It's a BIG shop.

Tuesday July 9th - Mowed the lawn and did some gardening.

Wednesday July 10th - Take 2 on weight training. 1 hour of the baby muscles - all of those little bitty muscles that you don't usually realize exist until you make them work. Yeah, those. :D Arms, hip flexors, calves, shins, triceps, biceps and whatever else I am forgetting due to muscle tiredness. Also spent an hour mowing the lawn and my neighbor's lawn (he loans me the lawn mower, the least I could do is mow his lawn).

Thursday July 11th - TRX with Heather (Miss Sheila is away for the month learning to instruct YOGA) - Compound exercise night - 1 hour of Squat/Rows, I/Y flies, Chest Press/Tricep Curls, Single Leg Lunges, Sun Salutation Lunges, Drop Burpies, Suspended Planks, Hamstring Curls, and so much  more. Ouch, Ow, Owie! Headed home for some light gardening as I welcomed 6 eggplant plants and 2 new perennials to my garden patch.

Friday July 12th - Rest and Relaxation

Saturday July 13th - Biking, what else!

Thursday, July 11, 2013

Quad Journeys

An update to the April 12th, May 15th, & June 13th entries:

This week marks my 36th week of nutritional changes, 27th week of fitness training, and 19th week of bike specific training.

As many of you know, Enbridge Ride to Conquor Cancer was postponed until August 10/11th due to heavy flooding in Calgary - water in the streets, mudslides, and washed out roads made a ride on June 22/23rd impossible. That gives us more biking to talk about! :) Lucky you! Stay tuned for pics from the trip in just over 4 weeks.

Now, let's look at the update:

36 weeks into my nutritional journey and I find myself revisiting my caloric intake needs as I'm far more active than I was at the start of this journey. I've also built up a fair amount of lean muscle mass (No, I don't look like Arnold) which requires more energy to maintain. I've gone from struggling to reach a 1200 calorie a day goal (meaning I often fell short of 1200 as I just wasn't hungry enough to keep eating at the end of the day) to having a major mental breakdown and needing to increase up to 1300 and then 1500 to now requiring close to 2000 calories a day to keep my body happy.

At the same time, I started my fitness training (27 weeks ago) with 2 - 60 minute TRX classes per week and found myself needing to add a 60 minute Butt & Gutt class as well as a 60 minute personal weight training session as I gained strength and stamina. Believe me, your body tells you when it needs more. Now starting my third session of fitness training, I have 2 - 60 minute TRX classes, 2 - 60 minute weight training sessions, and 1-2 days of endurance biking on my schedule each week.

You might be wondering how I did with my goals from a month ago. I can tell you that I do a pushup with every Burpie (And I still hate Burpies!), I do all of the suspended exercises in TRX and can even do side planks with a crunch (1 or 2, I didn't say I am a super star yet), I can do more reps and at a harder/steeper angle - pushing myself harder, and I can say that my mindset has changed from "can I do that?" to "I CAN do that!". Frequent reminders still needed (habits take practice) that "YES I CAN!!!" is healthier than "can I?" but I'm learning. :D

And the biking. To be honest, I had hoped to be done by now so that I could move on to to hiking and camping in the Rockies but all is not lost. More biking for me, more biking stories for you. Its a win-win! Stay tuned.


Tuesday, July 9, 2013

Stuffed Turkey Breast

Ingredients:

Turkey Breast Cutlets
Sweet Potato
Parsnips
Brie (Optional)
Cranberry Sauce - with whole berries
Onion
Rosemary - minced fine
Butter
Salt & Pepper

Flatten the Turkey Breast to approx 1/2 thickness by placing between pieces of tinfoil and hammering with the flat side of a meat tenderizer.

Cube Sweet Potato, Parsnip, and Onion, place in a pan with the Rosemary, cover with water and cook over high heat until boiling. Turn to medium and simmer until soft. Drain, add butter and mash. 

Place the Turkey Cutlets on tinfoil large enough to roll and wrap them. Spread Cranberry Sauce on the Cutlets, Place 1/2" thick slices of Brie on the Cranberry Sauce and spread Sweet Potato mash mixture over Cranberry Sauce and Brie.

Roll the Turkey Cutlets, sprinkle with Salt & Pepper and then roll up in tinfoil, sealing the ends. Bake in 350 degree oven for approx 1 hour.

Use caution when opening tinfoil packets as steam will be extremely hot. Let rest 5 minutes, slice and serve.

Enjoy!

Saturday, July 6, 2013

Weight Loss - Getting Started

Having been working at, and succeeding in, losing weight for the past 8 months, I am asked a lot of questions about weight loss, nutrition, fitness, and what I am doing to be successful. This post is intended to give you the framework and tools that you need to get started on your health, fitness, nutrition, and/or weight loss journey. Remember, health & fitness are not a diet and exercise program, they are a lifestyle. You should expect to be making changes that you are going to stick to for the rest of your life.

Please note that before you make any big lifestyle changes (nutritional or exercise), you should check with your doctor to be sure that you don't have any underlying conditions that may prevent you from performing certain exercises or may cause you to have special dietary needs. 

Tools:
BMR Calculator Online: http://www.bmi-calculator.net/bmr-calculator/
Calorie Count Online: http://www.caloriecount.com  Also available as an APP for download
A notebook & pen - to use as a journal of your progress

A tape measure
A bathroom scale
Measuring cups & measuring spoons
Someone to support you and for you to be accountable to - This can be the other people using CalorieCount.com, a trainer, a friend, a family member. Basically anyone who you can call, email, etc to let them know how you are doing, ask questions to, & receive support from.  

Assess your state of mind - The biggest road block that we face is our own mind. Are you ready to make and stick to your goals? Are you ready to be honest with yourself and push yourself? Are you ready to be accountable for your health and fitness? Are you ready to stop making excuses? Are you ready to make a lifestyle change? Do you believe that YOU CAN DO IT? If so, you are ready to start setting your goals.

Set your goal(s) - This is the "WHAT" goal. You need to decide what you want to do. Be specific. "I want to lose X pounds in Y time frame." With this in mind, remember that your goals must be reasonable. They must be achievable, actionable, & measurable. As much as we would all like our extra weight to magically drop off overnight, that isn't going to happen. It is reasonable to set a goal to lose anywhere from 1/2 to 2 lbs per week depending on how much weight you want to lose and how hard you are willing to work on your goals.

Set your supporting goals - These are the "HOW" goals. You need to determine how you are going to reach your "WHAT" goal by setting a series of "HOW" goals. These too should be achievable, actionable, and measurable. Some examples:

1. I am going to learn what my BMR is and then use this to calculate how many calories I need to eat per day to maintain my current weight.
2. I am going to use the number that I figured in item 1 to determine how many calories I need to eat per day to lose my goal of 1/2 lb per week. (it takes a deficit of 1750 calories per week to lose 1/2 lb per week or a 250 calorie deficit per day).
3. I am going to track the number of calories that I eat each day so that I am sure that I am only eating the amount that I figured in item 2.
4. I am going to learn more about the food that I am eating so that I can make healthier food choices. NOTE: This should be an ongoing goal. You can always benefit from learning more about healthy eating choices throughout your life.
5. I am going to park my car as far from the entrance as I can at work, the supermarket, the bank, etc. and walk.
6. I am going to (insert exercise) X times per week for Y amount of time. NOTE: Exercise can be anything from a brisk walk, run, bike ride, or structured exercise class to strength training in your own home. It does not have to be at a gym as long as you make a plan and stick to it. Hold yourself accountable and push yourself to improve no matter how small you start.
7. I am going to measure my foods so that I know I am eating proper portion sizes.
8. I am going to drink at least 8 cups of water per day. 

It is important to write your goals down so that you can refer back to them, make notes on them as you work towards reaching them, and measure them. Remember, it is important that your goals be measurable. Write down how many minutes you exercise, what your calorie goals are, the healthy foods you are learning about, etc. Over time, as you reach your goals, you'll make new goals and it will be helpful to look back on your "old" goals and see what worked for you and what did not.

Remember, you don't have to start more than 1 new goal at a time. Just because you made a long list of goals does not mean you should tackle the entire list at once. You must be 100% certain that you can accomplish a goal in order to start a goal. Only take on as many goals as you feel that you can handle at a time. In the list above you may pick goals 1, 2, & 3 to start with and work on them for a couple of weeks until you feel really comfortable with your calorie needs and calorie counting. In the meantime, it might be easy for you to include goal 5 but you may want to wait a couple of weeks to start on goal 6. The point is, you want to be successful and you don't want to overwhelm yourself. Once you have a goal down, you are ready to add a new goal while maintaining the "old" goals.

Weigh & Measure Yourself - It is important to have a starting point and to track your progress. Take a measurement of your tummy at belly button height. You may also want to measure your hips (top of hip bone), thighs (stand with hands at sides and measure where the tips of your fingers end), upper arms, and chest but at the very least, your tummy will be a good indicator of size lost. Weigh yourself and write down your starting weight. IMPORTANT: Don't weigh yourself more than 1x per week. Our body weight fluctuates greatly from day to day and more frequent weighing in can be frustrating and defeating. Stick to 1x per week and record your weight. You are looking for a losing trend over time. Don't be discouraged if you begin lifting weights and gain a little weight as muscle weighs more than fat but is leaner than fat (you'll look thinner but might weigh a bit more as you start building muscle). And it is important to strengthen your muscles as the stronger they are, the more calories they burn.

Accountability & Support - it is important to be accountable to someone for your goals and progress. This can be anyone who you are comfortable talking about your weight loss journey with. Caloriecount.com has a lot of forums where people are very active with supporting each other and offering suggestions (remember, just like what you are reading here, make sure the suggestion is right for you, and healthy, before you follow it). It is very very very difficult to be accountable only to yourself as you will find that you occasionally need a shoulder to lean on, a cheerleader, or a drill sergeant. 


Have questions still? Just ask. Good luck - YOU CAN DO IT!

Thursday, June 13, 2013

Journeys 3

An update to the April 12th and May 15th entries:

This week marks my 32nd week of nutritional changes, 23rd week of fitness training, and 15th week of bike specific training.

I have less than 2 weeks remaining to prepare for the Enbridge Ride to Conquor Cancer - a 200 KM (125 Mile) 2-day ride from Calgary, Alberta to Okotoks and back.

32 weeks ago I started a journey to change my nutritional lifestyle. For those wondering what "nutritional lifestyle" means, it means changing your eating habits for good, forever, for always. Sure you can have food now and again that isn't good for you but, for the most part, you don't because you learn to care about what you are eating and the health and well being of your body. I gave up processed sugar (straight sugar, added sugar, fake sugar) months ago and have found that my body doesn't like when I consume anything with added sugar these days. It tends to revolt and let me know how very unhappy it is with any sugary choice I make. I never want to get used to eating sugar again!

23 weeks ago I started a journey to change my health and fitness. I joined a couple of classes at a local gym and have been working hard to overcome my own mental blocks. I've been setting micro goals for myself during my TRX and Butt & Gutt Classes so that I can continue to improve and challenge myself. Sure, it would be easy to sit back just do what the instructor says or continue at the same level week after week but where is the benefit to that? My challenges to myself for this 12 week session:
1. Do Burpies with a pushup - every time. I want to be able to do pushups. I don't know why I am obsessed with pushups but I am so this is a way to improve my ability.
2. Do all of the suspended exercises in TRX - this is harder than it sounds because when I started TRX 23 weeks ago, I had a lower back injury. The first session I spent stretching and strengthening my back, often modifying the suspended exercises so that I could get through them. This session, I am attempting them all; suspended planks, suspended side planks (my current nemesis), suspended crunches, suspended mountain climbers, suspended... you get the picture. While I can't always complete the full 30-45 seconds of each exercise, they each get my full effort and I can see improvement.
3. Do more reps, more quickly of each exercise.
4. Take a harder angle or modification for each exercise; ie - push myself harder.
It's paying off in improved strength, flexibility, and fitness.  

15 weeks ago I started my cycling journey. When I had last updated my journeys a month ago, I was still of the mindset that maybe I couldn't ride 2 big days in a row. Looking back, I realize that I set my goal low: 3 hours Sat, 5 hours Sun. I was afraid that I couldn't do 2 big days and I was giving myself an out - a way to give in. Fortunately I didn't take that out and I ended up riding 4.5 hours each day for a total of 90 miles (150 km). Now, I don't even consider riding less than 70 km (40 miles) on a weekend day. I've logged some pretty big hills (massive hill & rolling hill - of death) along the way and am now only 9 days from the biggest ride of my life (so far). I can't wait to take on this next challenge. I know I can do it. Stay tuned for pix and posts from the ride! Calgary & Okotoks, here I come!


Thursday, June 6, 2013

Mojito Smoothie

Warning: This smoothie has NO alcohol in it, whatsoever! :) What it does have is a healthy dose of Vitamin C, a fresh minty-lime flavor, plenty of protein and general tasty goodness!

Ingredients:

1 Medium Sliced Banana
1/2 - 3/4 Cup Crushed Pineapple
1/2 Cup Plain Greek Yogurt (for those of you still hoping I spell it "geek" I didn't)
Juice of 1/2 a Lime
1 TBSP Hemp Hearts
1 TBSP Chia seeds
1 TBSP Ground Flax
7-9 Medium-Large Fresh Mint Leaves

How to:

Place Pineapple, Banana, Lime Juice, & Mint Leaves in blender. Blend until smooth. Add Hemp, Chia, Flax, and Greek Yogurt and blend again until smooth. Taste and add additional Lime Juice and/or Mint to taste.


Monday, June 3, 2013

Raspberry Mint Smoothie


Ingredients:

1 Sliced Banana
3/4 Cup Sliced Peaches with Juice
1/2 Cup Plain Greek Yogurt
5-7 Mint Leaves
3/4 Cup Frozen Raspberries
1 TBSP Hemp Hearts
1 TBSP Chia Seeds
1 TBSP Ground Flax Seeds




Blend Sliced Peaches with Juice, Sliced Banana, Mint Leaves, and Greek Yogurt until smooth. Add Hemp Hearts, Chia Seeds, and Ground Flax, blending again until smooth. Last add frozen Raspberries and blend until smooth. You may need to add a couple tablespoons of water or milk if the mixture is too thick to blend the frozen Raspberries.

Enjoy!

Monday, May 20, 2013

Rogue Smoothie


Ingredients:

1/2 Banana
3 Large Strawberries
1/2 c Sliced Peaches
1/2 c Crushed Pineapple
Juice of 1/2 Lemon
1 TBSP Hemp Hearts
1 TBSP Flax Meal
1 TBSP Chia Seeds
1/2 scoop Protein Powder
1/2 c Greek Yogurt


Blend all fruits until smooth. Add Hemp, Flax, Chia, Lemon Juice, Protein Powder, and top with Yogurt. Blend again until smooth.

Pour and enjoy!

Maybe not "rouge" per se but quite tasty! :D

Friday, May 17, 2013

Whitefish with Chili, Lime, & Veggies



Ingredients:

White Fish (Haddock, Basa, Cod)
1 Sweet Red Pepper - Cubed
3 Mushrooms - Sliced
1 1/2 Cups Swiss Chard - Chopped
2 Small Limes
Chili Seasonings - to taste
Butter

This recipe is cooked in a single pan allowing the spices to flavor both the Fish and the Swiss Chard. 


Melt butter in the bottom of a frying pan, add Mushrooms & Sweet Red Peppers. Cook over Medium heat until soft. Squeeze the juice of both Limes into the pan and add your Chili Seasonings.

Add the Fish to the pan, arrange the chopped Swiss Chard on top of the Fish, cover the pan and allow to simmer for 10 minutes. Turn the Fish and simmer until fish is done.

Wednesday, May 15, 2013

Journeys Too

An update to the April 12th entry.

This week marks my 28th week of nutritional changes, 19th week of fitness training, and 11th week of bike specific training.

I have 5 weeks remaining to train for the Enbridge Ride to Conquor Cancer - a 200 KM (125 Mile) ride. Here is the update:

28 weeks ago I embarked on a journey to change my nutritional lifestyle. No more bags of chips, no more "junk foods", no more empty calories.

What are empty calories you ask? In my book, they are food that have nothing in them but calories from sugar/carbs, fat and not much else. No nutrients, vitamins, minerals - nothing that is actually naturally occurring in the ingredients of the "food". This includes enriched foods. If you can't get the nutrients from the ingredients, what on earth is being added to make up for that?

When I shop, I typically stick to fresh produce, dairy, meats (mostly fish and turkey/chicken), nuts & seeds, and a limited number of canned items - think tuna, pickles (love them in tuna!), canned fruits for smoothies, and alternative grains & pastas. By shopping this way and planning my meals each week, I've been able to drastically change what I am putting in my body. I KNOW what I am putting into my body. I know how many calories it has, I know what is in it for nutrients, I know how it was made because it was fresh and I cooked it myself. Best of all, I like what I am eating because I cook it the way I like it. I find this helps to eliminate cravings because, many times, when you are craving something you are looking for a certain flavor/taste from your food. And most of the time, you aren't getting it.

So where am I going with this? This nutritional journey has taken me on quite the ride. Over the past 28 weeks, I have changed my nutritional lifestyle (and activity lifestyle) enough to lose 58.5 pounds. This is huge for me. I've struggled with weight on and off for over 15 years. Don't get me wrong, this is not easy. It is a lot of work, sweat, and tears - but more on that another day. This journey is far from over. I've got a long way to go but I'm well on my way. And that brings us to:

19 weeks ago I began my fitness journey:

The biggest challenge to any fitness program is your own mind. When I started my fitness training in January, there was a night that I didn't have a car (the wheel had fallen off of The Dingo) or a ride home from the gym. I  packed up my gym clothes in a duffel bag and brought them to work with me. I figured I would get dropped off at the gym and then walk the 1-2 miles home after the workout. I thought about it all day long. I'd only been attending classes for 1 week. I was convinced that I couldn't walk a mile (or 2) home after class. I was sure that I would never make it that far. And so I skipped class that night and got dropped off at home instead. How had I come to think this way? I had been athletic most of my life. I ran track, played soccer, hiked, kayaked, biked, walked everywhere - but I hadn't done any of these things in years. My mind told me that I couldn't, I listened to my mind tell me that I couldn't, and so, I couldn't.

Even today, 19 weeks later, I am still amazed at what I CAN do. I can do pushups, I can do TRX suspended mountain climbers & crunches. I can do squats and lunges for days (okay, exaggeration there), I can jog (and I hate jogging), I can bike for 4.5 hours, I can hike very steep hilly terrain and even RUN up the hills. I can do so much and yet my mind is still stuck on "Um, are you sure you can do that? I'm not sure you can...". My next challenge to myself (mini goal) is to stop listening to my mind and to tell myself I CAN DO IT!

11 Weeks ago began my bike journey:

As you just heard in the above paragraph (just seeing if you are paying attention), I bike for 4.5 hours at a time. I'd always biked as a kid. I went to bike camp where we biked for the whole day, every day, for a week. It was great! This is great! Also pertaining to the above paragraph, I am still amazed that I can do what I can do. This weekend's goal is 2 days of riding, both long rides. 3+ hours on Saturday, 5 hours on Sunday. Will I make it? Yes, I will! I'm telling my mind now that it is going to happen! Mind, get your butt in gear because we are taking a ride! Oh! And my fundraising is THIS close to the $2,500 that I need to ride in June! THIS CLOSE! So feel free to donate to sponsor my ride! I can't do it without you! In fact, I couldn't have gotten this far without everyone who has cheered me on in my journeys.

See you all in another month... (that is for the next update, the next blog post will most likely be tomorrow so come back then!)


Sunday, May 12, 2013

Chocolate Cravings!!!

Lately I've been craving chocolate. So, I had chocolate - in the form of a delicious, nutritious smoothie!

Ingredients:

1 Medium Banana
1/2 Cup Crushed Pineapple
1/4 Cup Milk
1/2 Cup Greek Yogurt (Plain)
2 TBSP Cocoa Powder
1 TBSP Flax Meal
1 TBSP Hemp Hearts
1 TBSP Chia Seed

Add Milk, Banana, & Pineapple to the blender and blend until smooth. Add the Chia, Flax, Hemp, and Cocoa next and then top with yogurt. Blend again until smooth. Pour and enjoy your CHOCOLATE shake! :D

Tuesday, May 7, 2013

Turkey Burgers

I find ground turkey & chicken a bit bland so I like to spice it up a bit. This recipe makes about 8 burgers and they freeze well.

Ingredients:

2 LB Ground Turkey (or chicken or a combo of both)
4 Medium Large Mushrooms, chopped small
1 Medium Small Eggplant, chopped small
3 Cloves of Garlic, minced
1 Cup Cooked Quinoa
2 TBSP Minced Sun Dried Tomatoes
3 TBSP Olive Oil
Salt & Pepper

Directions:

Warm the Olive Oil in a frying pan over Medium heat. Sprinkle with Salt, add the Eggplant, cover and cook - stirring occasionally - until Eggplant is soft. Once the Eggplant is soft, remove from heat and allow to cool before adding to the meat mixture.

Bring 2 Cups of Water to a boil and add 1/2 cup dry Quinoa. Lower heat to Medium and boil gently for 8-10 minutes. Drain and set aside to cool. 

Add Ground Turkey, Mushrooms, Garlic,  Sun Dried Tomatoes, Cooled Quinoa, and Cooled Eggplant to a large bowl, sprinkle with Salt & Pepper and then mix well (Hands usually work best for mixing here).  Divide into 8 parts, form patties and wrap in tin foil to freeze or toss them on the grill and enjoy! If you are pan cooking your Turkey Burgers, add a little bit of water to the bottom of a frying pan, cook over Medium Low, and keep the pan covered, turning the burger once while cooking.




Monday, May 6, 2013

Salsa


Ingredients:


8 Medium Large Tomatoes - Diced
1/4 Red Onion - Finely Chopped
3-5 Cloves of Garlic - Minced
1 Medium Jalapeno - Minced
2 Cups Cilantro - Finely Chopped
Juice from 2 Limes
Salt


Directions:

(This is an easy one) - Add all ingredients except Salt to a large bowl and stir until thoroughly mixed. Add Salt to taste.

Enjoy!

This recipe makes approximately 12 cups of Salsa. It keeps well for a week in a tightly sealed container in the refrigerator and is delicious on omelets,  taco salad, turkey burgers, or just by itself.