29 Fri, 2010 § 4 Comments
I am in love with Tea`d Oats
& this combination is my favorite so far.
Ambrosia Plum [from zhena’s gypsy tea] with cranberries, almond butter & hemp seeds.
The subtly sweet & flowery strawberry leaves, rose pedals & plum of the tea is nicely contrasted with the ever-so-tart, apple-sweetened cranberries.
I made it just like my [honeybush]brewed blueberry oats here, which I forgot to mention that I added 1T ground flaxseed toward the end of cooking the oats.
My next bowl will likely be “brewed” in a nice gingerbread rooibos…I wish I hadn’t just finished off the rest of my dried figs today
Different Breakfasts: Fun! Different Lifestyle: FUN! Different Workouts: fun?
I am missing my gym in SLC. Formerly a hater of weight training, now I am devoted…& without my quad press, rowing machine, vast selection of dumbbells & other various gym assets that were once taken for granted. 😦
Now, I am trying to find the right workout combinations & exercises I can do at home for similar “weight-resistant” results. I love Tabata-style HIIT [high intensity interval training] centered around bodyweight exercises [like burpees, mt climbers, etc]. Holly talks about HIIT & its benefits here, which I can absolutely vouch as being right on; but I have found if I only do these, I sort of plateau in strength & definition.
Typically my upper limb day at the gym was a predictable makeup of curls, extensions & focus on rotator cuff & deltoid muscles.
I feel good about the at-home upper limb workout adaption I did Tuesday & am confident I can continue variations on this with good results.
[You can find my daily workouts on “the way she moves” page.]
- “super set” 3×10
- Infra Ext. Rotation with resistance band
- Supra Abduction [side extention] with resistance band
- Bicep Curl with resistance band 3×10
- Chin Ups 3×10
- Tricep Plank ~51 seconds
- Tricep Push Ups 3×10
- Skull Crushers 10# 3×10
- Core “super set” 3x
- Laying Leg Lifts with 8# medicine ball x10
- Reverse Crunch & Butt Lift x15
- “super set” 3×10
- Tin Cans 5#
- Anterior Delt. Internal Rotations 2#
I am worried about my lower limb workout though [as well as rhomboids & chest] & already feel I am losing definition.
My back should be fine with all the pull ups & climbing I am doing right now. Dave had a couple ideas for chest, plus I do a lot of push ups. Hamstrings I can stress enough with yoga ball curls & one-legged squats…I can probably figure something out for calve lifts…but my quads sure miss the press machine at the gym. I am just not sure how I am going to stress them enough with resistance.
Biking more is the first thing that comes to mind. Since I am not currently bike-commuting [like I was in SLC], my pedal time can be fun time & training time again rather than just travel time. I just need to find some nice, sustained climbs to get the burn going.
Yesterday morning, Dave & I found some fun “roller coaster” hills. They were short though & needed a second lap to really feel the burn. The first time through & back, I geared down & kept the revolutions smooth & quick. The second time, I kept it in high gears & pushed through standing climbs, still keeping it smooth but wanting to power through.
I think if I find some nice long climbs, I will gain that definition back & build strength in my legs again. I would like to aim at cycling ~2 – 3 Xs a week. DB[dumbbell] Swings are another good full-body exercise that really engage the quads. I also have a couple resistance bands I can incorporate into exercises, & there is a YMCA in town [~20mi away] we can drop in for a day pass occasionally.
Any advice or tips [quads, chest, rhomboids especially] would really be appreciated!
After biking, I had a strange craving. This may sound weird & reminiscent of a “Janetha combination” — which I totally get by the way — but it was so good & just what my body wanted.
Buttery Pinto Beans & Basil Cottage Cheese Open-Face
You know I generally stick to plant-based eating, but I have been having cottage cheese cravings this week & am a fan of listening to my body. Cottage cheese & greek yogurt usually sit better with me than other dairy — it must be the probiotics that aid in digestion — so we will just have to see what happens.
I heated & mashed leftover pinto beans with earth balance & spread it over a toasted Ezekiel english muffin. Stirring together basil & cottage cheese, I topped that over the beans & added a sprinkle of freshly ground pepper.
As anyone tried the tea`d oats yet? Any fantastic combination I should try next?
What are your favorite at home workouts? Any tips on how I can get more “weight-resistance” type workouts [ie muscle building] in with limited weights?
27 Wed, 2010 § 12 Comments
Yesterday I was thrilled & shocked to be announced as the winner of the 1st Challenge of Project Tasteless: Naked Chef…
…especially after losing it over the witty Bareass Contessa, drooling over Carolyn’s swirls [how did she do that so beautifully?!] & the “world’s best cookies” [her jogger/minimalist style matches my own when not “baring all”], totally getting Dori’s “weird” combination & adoring her coy seductiveness & developing a secret not-so-secret blog crush [I think it was the boots — & the pretty L.rolls — what can I say? she’s “classy” & sexy].
As if you could ever say no to homemade Crab Mac & Cheese, especially in this slutty 😉 saucy get-up, red heels & all!, sexy pancakes in bed [heels included?] or comfort food from a “domestic goddess”…
& if you “wanted” to participate & used the but-I-don’t-have-an-apron-excuse, you’ve just been owned by this truly skilled [with a cookie sheet] truly naked chef & this “saucey whore” [I had such a difficult time typing that].
From cleverly hijacking a parent’s kitchen to salvaging cupcakes in this too-cute-to-be-an-apron apron to “taking it off” for pumpkin manicotti to cute & saucy Eunice & her Purivian Ceviche [mmm, it’s been so too long since I had tilapia], ALL of the entries were FANTASTIC.
You’ll really want to check out ALL of the participants — & check them out you will. 😉
Starting off on a high note, the day could only stay there.
After intense bouldering near Prescott, coming home — famished — to homemade ravioli a la Christine was to die for & just the [re]fuel our bodies needed.
An expert at cooking mushrooms, her three-mushroom blend of shiitake, button & baby ports in white wine reduction was perfection: soft, yet with substance & no where near the realm of rubbery — it was better than many mushroom dishes I have had at restaurants.
Combined with Vegan Dad’s Tofu Ricotta, the filling was delicious & offered the perfect combination of textures to the pasta.
Impressed by Christine’s ravioli making skills?
& it’s the first time she has made pasta, if you can believe it — & she decided to go with ravioli! Props to Christine.
Add a little sauteed garlic & wilted chard
& we enjoyed a well-rounded, hearty & nourishing meal.
Don’t forget the Roasted Red Pepper Cream Sauce.
Another Vegan Dad winner [she used earth balance instead of margarine]; this is an amazing base need not stay with pasta only: an adventurous pizza anyone? how about a fun enchilada sauce?
It was delicious & the roasted peppers were distinct, but it needed just a little something…
After tweaking it a bit over the stove after dinner…adding a touch of sea salt, 1 – 2 tsp red pepper flakes, a dash of mirin cooking wine & some oregano [I actually used a pasta toss blend with oregano, basil, sun-dried tomatoes & garlic, but think simply oregano would do the trick] it had a much fuller bodied flavor.
Have you ever made homemade pasta?
I find it a bit intimidating & cumbersome [& we don’t have pasta all that often], but this was definitely well worth Christine’s hard work. 😉
22 Fri, 2010 § 22 Comments
Food Photography is my sweet spot; it’s not what gets Dave off. He is a different breed of photographer, gifted at capturing moments when people let their guards down — when they are raw & exposed.
If I wanted his photographic skills in the kitchen, I might need to use other means to lure him in…
& a bit of undressing.
Growing up, the crepes we begged my mom to make often were deemed danish pancakes with batter so laden in butter they were tinted yellow.
we savored inhaled these.
Could I make a healthier version without all of the eggs & butter?
Could I “undress” the traditional crepe, break down the components & recreate a vegan variation?
There are several vegan versions out there, but I wanted a bit more autumn flair. Pumpkin puree enhances my favorite pizza dough; could one of these beauties moisten my crepes?
Rachel had persuaded me to bare [nearly]all — wearing only an apron — while cooking.
With my inhibitions already lowered, there was no sense in holding back on a recipe that might surely fail.
I slipped on my apron [& house slippers] while Dave grabbed the space heater in an attempt to ward off the obvious October chill that filled the kitchen. I also thought it a good idea to throw a little warming ginger into the mix.
- ¾ C Spelt [all-purpose flour will yield lighter crepes; I just don’t digest it as well, so I usually stick to spelt]
- ¼ C Chickpea Flour
- dash Salt
- 1 T Arrowroot
- 1-2 tsp powdered Ginger
- 1 C Almond Milk
- ¼ C Pumpkin Puree
- 2 T Maple Syrup
Whisk into dry ingredients until smooth.
Chill in the refrigerator at least one hour.
Most suggest heating the pan over med-high heat, but I found using a lower heat allowed me to spread the batter more evenly before it started cooking to the pan.
The pan is ready when a few flicked drops of water sizzle upon contact.
Spray the pan with cooking spray or rub the end of an EB stick across the pan [my preferred method].
Pour batter into the center [maybe 1/3 C?? I just eye it — you’ll figure it out after a couple! ;)] & holding the pan firmly by the handle, use your wrist to tilt the pan in a circular motion, spreading the batter in a thin layer across the bottom.
Cook until the top of the crepe is dry, the center bubbly & the edges appear firm & lightly browned when lifted with a spatula, ~1 – 2 minutes.
Gently run the spatula under the crepe to loosen it, then flip to the other side ~30 seconds – 1 minute.
Slide it onto a plate, loosely cover with foil & place in the oven on warm.
Continue cooking until you have a nice stack of crepes to “dress”. [These also keep well wrapped in plastic in the fridge for later consumption ;)]
Though I used only a small portion of chickpea flour, it was quite distinct. I love it in my favorite pie crust, but I will probably leave it out of future crepes. Do not expect to taste a lot of pumpkin either — you are not meant to — that is one of the great things about pumpkin-infused dough: it offers moisture without leaving more than a trace of its flavor. If you want that “pumpkin” kick, try adding pumpkin spice to the mix.
These were not as delicate as traditional crepes, but tasty none-the-less, & we just couldn’t leave them naked.
do you like it slow & sultry?
prefer a sweet tease?
perhaps pure temptation?
Even if you simply stick with your favorite tried & true crepe recipe, you must treat yourself to one [or all] of these enticements.
I know just what to do with you. 😉
Rum-Kissed Caramelized Pear
adapted from here
- slice of lemon
Peel, core & half the pear.
Rub the entire surface with the lemon slice.
- ½ T Earth Balance Butter
Melt in a pot over med-low heat.
- 1 T Brown Rice Syrup
- 1/8 tsp All Spice
Add & stir.
- 2 T Apple Juice
Place pear halves in the pot, flat-side down.
Lower heat & simmer 15 minutes.
Flip pears round-side down for 10 minutes longer.
Remove pears & slice.
- ½ T Dark Rum
Stir into pot & simmer 1 minute.
Remove from heat & return pear slices, carefully coating with syrup.
Dress crepe with ~3 pear slices & drizzle with syrup.
Garnish with toasted walnuts.
Not overly sweet, the all spice jazzes up the pear simply. The rum is subtle — & while you could make it without — I am going to deem it crucial. I just may finish this sauce off over ice cream.
I definitely need to get my hands on some coconut ice cream.
Maple-Infused Red Bean Paste
Cook ½ Cup Adzuki beans.
Mash or process.
[to create a smoother paste, press cooked beans through a mesh strainer, leaving the skins behind]
Heat the mashed beans in a pot over med-low heat with ¼ C Maple Syrup, stirring often, until thick & glossy.
Slather over crepe & sprinkle with toasted sesame seeds.
You know how black stilettos are usually sexier than white heels? That’s how I feel about these sesame seeds. Alas, I only had light ones.
This was my first time with red bean paste [a star in many Asian desserts], & I just may be infatuated. I am not ashamed to say I ate it straight from the pot with a spoon. Add a splash of rice milk…mmm…I might be unavailable for the rest of the afternoon. 😉
Spinach & Chevre Temptation
Nothing too fancy here, but the quality of the ingredients is what makes this oh.so.tempting. A nice goat cheese, like Four Pepper Montchevre, makes an ideal center fold. We simply sauteed baby spinach in EVOO until just wilted to complement the sexy chevre.
Ever cooked “naked”? 😉
21 Thu, 2010 § 6 Comments
Yesterday was National Love Your Body Day [there is a “national” day for everything, isn’t there?].
I have been thinking about my body all day.
I love my body.
I still struggle with body image just like anybody else — some days more so than others — but why would I ever want to do anything unkind to my body which is so incredible?
I love my smile & how my whole body feels when I laugh.
I love how my eyes can sparkle — how do I make that happen more often? 😉
I love my scars — they are proof that I have lived.
My body is strong & capable of taking me to amazing & beautiful places.
My body went from not being able to pull myself up the easiest climbs to projecting difficult slabs.
My body’s intuition is amazing — it always whispers when something is not quite right — I just have to listen.
My body is amazing at healing itself when sick or injured & works its hardest when I am not — when I am sleeping!
My body adapts to whatever I throw at it.
My body is so much stronger than I think it is — it always pushes out one more rep or one more move or one more mile when I think I am spent.
I feel my body’s love, even if I have not always loved it.
Tell me why you love your body!
20 Wed, 2010 § 4 Comments
Annoyed by the deceptiveness of the name of our current street — Quailview Loop — I was convinced there were no quail here
until tonight 🙂
Happiest moment all day.
It didn’t even matter that dinner would be served late & not exactly what I had planned.
I have little bopping quail to humor my walks again.
I hope you found something beautiful today as well
or at least something delicious 😉
Braised Lebanese Eggplant with Chickpeas
Adapted from a recipe in Fitness Magazine
- 2 T EVOO
Heat in a dutch oven or large pot or deep pan over med-high heat.
- 1 large Onion, diced
Add & saute ~7 minutes, until soft.
- 1 large Eggplant or 6 small, cut into 2-inch pieces
Cook 5 minutes, until Eggplant begins to brown.
- 2 cloves Garlic, minced
- ½ tsp ground All Spice
- ¼ tsp ground Cumin
- 1 can Tomato Sauce
- dash of dried Basil &/or a Bay Leaf
- 1 T Red Wine
Stir in & bring to a simmer.
Reduce heat to medium & simmer 5 minutes.
Remove from heat.
Transfer to a slow cooker on low for 2-4 hours until the eggplant is tender.
[you can also transfer it to a preheated 325*F oven for 45-50 minutes, covered, if using a dutch oven.]
Years ago, this was one of my first experiences with eggplant, & I absolutely fell in love. It just sort of falls apart in your mouth…marrying with the all spice perfectly.
It was meant to be served in grilled spaghetti squash bowls…but alas, due to an empty propane tank & a little misunderstanding, we will just have to dress our bowls up with something else tomorrow.