Tuesday, October 27, 2009

A 1/2 Marathon???

I have decided to run the Country Music 1/2 Marathon in April 2010 in Nashville, TN. I wanted to run in 2008 but hurt my knee when I started training. I was extremely disappointed not to have been able to run especially since I was in the best shape of my life at the time. Now I am a few years older and not in the shape I would like to be. I feel I may be in over my head.

 I have not run regularly in months due to a slight ankle sprain. I started jogging again last week and it was hard...I mean really hard. I am more out of shape than I thought! While I haven't been running I have been able to work on my leg strength. It's really important for me to strengthen my quads and inner thighs in order to protect my knees. The last thing I need is another knee injury and 6 months of PT! So, any advice from runners out there is appreciated. I can definitely use all the advice and support I can get. I will post periodically about how I am doing. Wish me luck!!

PS-My friend Dara is in the picture. She ran by herself after I bailed on her. Isn't she amazing!!!

Sunday, October 25, 2009

Natural Sweeteners

Who doesn't love sweets? When it comes to sweeteners, not all are created equal. There are side effects and health risks from refined sweeteners like white table sugar and high-fructose corn syrup, and from artificial sweeteners like NutraSweet, saccharin and Splenda. Since refined sweeteners have been stripped of vitamins, minerals and fiber, they can spike blood sugar, which can often lead to cravings and mood and energy fluctuations. Instead, using naturally and minimally processed sweeteners can reduce cravings for sugary things.

Here are a few natural sweeteners to substitute in drinks, food and baking. You can find them in most supermarkets or natural food stores.

Raw Honey: Honey is one of the oldest natural sweeteners on the market. Wherever possible, choose raw honey, as it is unrefined and contains small amounts of enzymes, minerals and vitamins.

Agave Nectar: Agave does not stimulate insulin secretion as other sugars do, so it does not create a "sugar rush." It has a light and mild flavor.

Maple Syrup: Maple syrup adds a rich, deep flavor to foods and drinks. Make sure to look for 100% pure maple syrup, not maple-flavored corn syrup. As with all sweeteners, organic varieties are best.

Sucanat: Sucanat is unrefined cane sugar or sugar in its most natural form. Sucanat can be used instead of brown sugar in recipes. I have also used it instead of white sugar (1:1 ratio) and had good results.

Monday, October 19, 2009

Applegate Farms

I mostly eat chicken and fish but occasionally I like to have bacon or a hot dog. My main issue with bacon and hot dogs is nitrates. Nitrates are used as a preservative and to prevent the growth of bacteria. Nitrates are not harmful however; nitrates can turn into nitrites, which can form nitrosamines, a cancer-causing chemical. This is not good.

So what's a girl to do? Enter Applegate Farms. Applegate Farms manufactures an entire line of organic and non-organic meats that are uncured and nitrate free. YEA! Look for Applegate Farms in your local grocery store.


Sunday, October 18, 2009

Lara Bars

 I have a new favorite bar…Lara Bars. They are perfect before a workout or as mid-day snack. They are all-natural and contain 8 ingredients or less. They are a true whole food.

Flavors I have tried: Cocoa Mole, Apple Pie, Banana Bread, Cinnamon Roll, Coconut Cream Pie and Chocolate Coconut Chew. So far my favorite is Banana Bread...yum!

Wednesday, October 14, 2009

Go Green!

What can you do to go green?  

  • Switch to paperless statements
  • Bring your own reusable bags when shopping
  • Ditch the plastic water bottle for a reusable aluminum bottle
  • Switch to compact fluorescent bulbs
  • Buy energy efficient appliances
  • Reduce junk mail at Catalog Choice
  • Turn off lights
  • Don't run the water while brushing your teeth
  • Lower your water heater to 120 degrees
  • Fix leaking faucets, toilets etc.
  • Install efficient shower heads
  • Seal air leaks
  • Wash clothes in cold water
  • Air dry your clothes in the Summer
  • Reduce, Reuse, Recycle
  • Switch to greener products such as: Method, Earthworm or Seventh Generation
  • Carpool, walk, bike, roller blade, take mass transit whenever possible
  • Buy organic, local foods
  • Buy products made of recycled materials
  • Reduce fast food and take out. The containers are wasteful.
  • Plant a tree
  • Tell your friends!

Saturday, October 10, 2009

Tofu 101 with Peter Berley

I took a cooking class tonight at Whole Foods Bowery here in Manhattan. If you live or work in the city I highly suggest checking out their class schedule. The classes are small and less expensive than some of the other cooking classes in NY.

Tonight's class was Tofu 101 with Peter Berley working chef and author of Fresh Food Fast and The Flexitarian Table. On the menu was Thai-Style Tofu and Vegetables, Salt Seared Tofu with Salsa Verde and Sweet Potato Tart with Pecan Crust.

The Thai-Style Tofu and Vegetables was amazing. The colors of the vegetables and turmeric spice were vibrant and the coconut milk added a wonderfully subtle flavoring to the dish. I plan on making this for friends and family.

Next up was the Salt Seared Tofu. Although this was a hit with everyone else I was not a fan. Don't get me wrong, the presentation and everything was great but it just wasn't my kind of dish. If you like tomatillos you will love this recipe.

Finally, it was time for the Sweet Potato Tart. What can I say but wow; simply delicious. The only thing that could have made it better would be a dollop of fresh whipped cream...or maybe a scoop of vanilla ice cream! Seriously, it was fantastic as is. This is another recipe that I will make for family and friends.

Sweet Potato Tart with Pecan Crust
Serves 6-8

For the crust:
1 c pecans
1c whole wheat pastry flour
1/8 tsp sea salt
1/4 c maple syrup
1/4c melted unsalted butter

For the filling:
1 large sweet potato or garnet yam
1c silken tofu
10 tbsp maple syrup
1 tbsp fresh ginger, peeled and finely chopped (or 2 tsp powdered ginger)
1 tbsp finely grated orange zest
1/2 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1 tsp vanilla extract
1/4c arrowroot powder

1- Preheat over to 400 degrees. Prick the sweet potato all over with a fork and rub the skin with a little vegetable oil. Bake until tender about 1 hour. Allow the sweet potato to cool then peel and mash. Measure 1c and set aside.
2-While sweet potato is cooking, grease a 9" tart pan with a removable bottom.
3-In a food processor, combine the pecans, flour and salt and grind to a fine meal. Add the maple syrup and butter and pulse a few times to form dough. Transfer the dough to the tart pan. Lay a piece of plastic wrap over the dough and spread to fill the bottom and sides of the pan. Remove the plastic wrap and prick the dough all over with a fork. Bake for 10 minutes in a 350 degree oven.
4-Combine the sweet potato with the remaining ingredients in a food processor and puree until creamy smooth.
5-Poor the filing into the tart shell and bake for 40-50 minutes in a 350 degree oven.
6-Cool on a rack and serve warm or chilled.


Salt Seared Tofu with Salsa Verde
Serves 4

For the tofu:
1 lb extra-firm tofu, sliced
3/4 tsp coarse sea salt or kosher salt
extra virgin olive oil (EVOO)

1-Wick away moisture from the slabs of tofu with a paper towel or clean cotton cloth. Season one side of the tofu with half of the salt.
2-Heat a large nonstick skillet over high heat for several minutes until hot.  Place the tofu in the pan salted side down. Sprinkle with remaining salt. Cook until golden brown and crisp, about 3 minutes per side.
3-Drizzle tofu with EVOO and serve with salsa verde and quinoa.

For the salsa verde:
2 jalapeno peppers
1 tsp toasted and freshly ground cumin
1 lb tomatillos, husks removed
2 tbsp finely chopped sweet white onion
1/2c packed chopped fresh cilantro
1 tbsp freshly squeezed lime juice
1-1/2 tsp sea salt

1-Without slicing the jalapeno peppers in half, remove their core by cutting into the stem ends with the tip of a pairing knife. With the palm of your hand, roll the peppers on the counter, applying enough pressure to loosen the seeds. Empty the seeds out through the hole and discard.
2-Warm a cast iron skillet over medium heat. Add the cumin seeds and toast for 1-2 minutes or until fragrant. Transfer the seeds to a mortar or a clean electric coffee mill and grind to a fine powder.
3-Add the tomatillos and jalapenos to the skillet and cook for 12-15 minutes, shaking the pan from time to time and occasionally turning the tomatillos over with a pair of thongs until they are speckled with black marks.
4-Transfer the contents of the pan to a food processor and puree. Add the chopped onion and pulse a few times to blend. Transfer the mixture to a serving bowl and stir in the cilantro, lime juice and salt. Add additional salt to taste and serve.