Saturday, April 10, 2010
Friday, April 9, 2010
Prep time: 35 min
2 Tablespoons hot pepper sauce, Tabasco or Frank's RedHot
3 Tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders (or chicken breasts, you are gonna chop it up anyhow)
2 Tablespoons reduced-fat mayonnaise
2 Tablespoons nonfat plain yogurt
freshly ground pepper, to taste
1/4 cup crumbled blue cheese
4 8" whole-wheat tortillas
1 cup shredded lettuce
1 cup sliced celery
1 large tomato, diced
Directions: (and photos)
1.Whisk hot pepper sauce, 2 TBLsp vinegar and cayenne pepper in a medium bowl.
Thursday, April 8, 2010
Alright, so today I found a killer website. It's for runners, which I am not. At least not yet. My goal is to be one and to be good at it. Ah, running! I was a skating champ, but like previously posted I am still nervous about taking out the skates and the jogging stroller. (someday. and don't worry, when I do, you will know!) But I figure the stroller was made for jogging/running so that is what it will be used for!
www.coolrunning.com has a super sweet program for all you exercise enthusiasts who WISH you were more than enthusiastic! I'm going to use it to get me to my 3 mile mark. According to their couch potato - 5k program by week 9 I will be running for 30 min straight, or 3 miles. And week 9 pretty much puts me at finishing around the end of the second week in June. Pretty cool and I'm pretty stoked. I'm starting Monday so I can keep track of it all and do it MWF. I like plans and programs and they planned out my program for me! I will keep you updated on my progress.
If you feel so inclined, you should join me on my fitness adventure. You can log your process with me here. I'm so excited. It's probably partly that the weather here is AH-mazing! And all great weather deserves to be ran, cycled, skated, played and swam in, and I'd even say golfed in (that's for you Andrew). And I know what I said the other day about not going by weight to gage my progress... i know... I'm not going to go by my weight, but I figure if I set a goal of lets say 20lbs in 8 weeks that it would just make me more cautious of what goes into this body of mine. so here's the guidelines from this article I read:
if you want to lose 10 lbs - daily calorie intake should be 1,700 plus moderate exercise 3x's a week
if you want to lose 15 lbs - daily calorie intake should be 1,600 plus moderate exercise 3x's a week
if you want to lose 20 lbs - daily calorie intake should be 1,500 plus moderate exercise 3x's a week
and of course the foods should be smart choices, like don't starve yourself then go binge on a big mac and shake, although that is probably over even the 1700 plan. just be smart chickas!
So here is to running 3 miles in 9 weeks, being 20 lbs lighter, stronger, and fitting into all those cute pre-baby jeans collecting dust in my closet!
Tuesday, April 6, 2010
So, Salmon and Avocado Rice Bowls... They turned out pretty good. If you are in the mood for something a little lighter than usual, and if you like the taste of the traditional California Roll then you'll probably enjoy this meal. I am usually pretty hesitant to cook anything that isn't traditional american or tex-mex. I have those cuisines down snap. Needless to say, I was impressed when these turned out so yummy. Even the left overs were good. (and to me that is a good gage of how good food really is)
The salmon I used was the frozen, individually vacuumed packed fillets. I like them. Not as amazing as the thick gorgeous fillets from the seafood counter but not as $$$ either. Plus they are already individually wrapped which is awesome, and they thaw pretty quick. I also had a hard time finding the sesame seeds, luckily the local grocery store had them in the bulk section. (btw i ♥ the bulk section)
prep time: 10 min
cook time: 10 min
2 large salmon fillets
2 teaspoons sesame oil
1 1/2 teaspoon honey
small pinch of cayenne pepper
2 eggs, lightly beaten
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 cup shelled edamame, steamed
2 teaspoons toasted sesame seeds
1 1/4 cups short-grain brown rice, cooked according to package directions
1 ripe avocado, sliced
Directions: (and photos of course!)
1. So you want to pre-heat the broiler. Then for clean-up purposes line an ovenproof pan (ie cookie sheet) with aluminum foil. place salmon fillets on lined pan, and coat with honey sesame sauce: 1tsp each of sesame oil, honey and then a small pinch of cayenne pepper.
2.Broil on each side, aprox 4 min each side, depending on the thickness of your fillets. You will know they are done when the fish flakes easily. Transfer to a plate.
above: honey sesame sauce
above: sesame seeds
Above: lightly beaten eggs
above: eggs cooking in skillet
above: eggs cut into strips