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Showing posts from November 1, 2012

Eggplant stew-fry and 6 healthy living tips

Last nights dinner made us YUMMM a lot more than normal. Every bite was delicious - too good not to share.   I'm not sure if I would call it a stir-fry or stew so how about we call it a stew-fry.   Eggplant, zucchini and chickpea stewfry 1 eggplant (chopped) 1 large zucchini (sliced) Corn (about 1 cup) Chickpeas (rinsed and drained, 1 can) 3 cloves garlic Marinara sauce (about 1/2 cup) Onions Tomatoes spices: rosemary, chili, pepper, sea salt (a pinch) Olive oil Veggie crumble meat (or your choice of protein) Brown rice 1. Cook brown rice according to package/bag 2. In large pot, cook ingredients on low heat, tossed in a tbsp or two of olive oil. Add a little water (about 1/2 cup), seasonings and cover. Stir occasionally and cook until veggies are soft. 3. Add marinara sauce and turn off heat. cover and stir for a minute. 4. In shallow bowl, place 1 serving brown rice and top w/ veggie mixture. Enjoy! In the October 2012 issue of Cooking Light Magazine there was a great

Blueberry Zucchini muffins

  I love to be in the kitchen. It's a place that gives me so much creative freedom, sometimes I am overwhelmed by my options.  I don't have a Rolodex of recipes but rather, I am inspired by ingredients. I love to visualize or see meals and create them in a way that pleases, teases or excites my taste buds. There may be a creation here or there that is not blog worthy (I have yet to create a cauliflower or Brussels sprouts recipe that makes me excited) but most of time the time, I take pictures of my food because I am so proud of what I put together. I invite you to take pictures of your meals as an easy way to see what you are putting into your body. Anything from a bowl of cereal to a 4 course dinner, enjoy, appreciate and savour the foods you choose to put into your body.   I love to cook but I wouldn't call myself the best baker. I try, especially around the holidays with a few Czech dessert recipes, but baking is a science. There's little room for creativit

Stuffed green pepper and lentils

  This was a very exciting weekend for many as athletes from around the world took part in IMFL. Sadly, the NYC marathon was also to be held this weekend but instead, a lot of well-fueled, tapered bodies are running around the city to deliver goods and help clean-up. My thoughts are with everyone up North and just keep staying strong. No easy way to change topics during this sad time but let's keep remembering how great life is and why it should be lived to the max, every day.   Six years ago today I crossed my very first Ironman finishing line. Inexperienced, naive, stubborn and determined, I didn't have any fears about swimming 2.4 miles, biking 112 miles or running 26.2 miles, for my mind and body were ready for the challenge. My biggest fear was the unknown of how my heart would beat so hard and how my body would function for a 140.6 mile event. 11 hours and 47 seconds later, I realized that anything is possible if you prepare.   I posted earlier this weekend

Rev3 Half Iron Race report (spectator version) - part II

While waiting for Karel to finish the windy 56 mile bike portion, my parents, Campy and I walked around and ate breakfast under a pavilion. It was a nice morning picnic (with a great view) as I enjoyed a PB and J sandwich and a banana.       The tracking for Rev3 was excellent. A bit confusing at first because it is different than Ironman Live tracking but it is extremely advanced. The coolest part about the expo was having two huge TV's hooked up to the Internet, which allowed the spectators to track on a big screen (vs our iphones). The tracking included things like splits and paces but took it one step further by not only telling where the markers were for splits but also what time the athletes arrived to the check point and how far behind the leader in their age group. I found this very useful because I was able to guess when Karel would be back at the transition area and to tell how he was doing in the race. Karel had been dealing with hamstring soreness all week d

Holiday Eating: Mission possible

For my November column on Iron Girl , I choose to take a different approach on holiday eating "tips". If you google "holiday eating tips" you will likely come across pages and pages of links to eat this, don't eat this, do this, don't do that. Can we all agree the nutrition and exercise tips are out there but not much has changed in the past few years?? ( Source) As you know, my approach to the diet and exercise has little to do with the act of exercise and eating but more so with the approach. I believe that in order to change habits, we need to address the habits to be changed, the outcome we will receive when we change them and most importantly, why it is important to change habits. I also believe in changing lifestyles. Changing the way people live life, act and behave. The other day I received an email from one of my friends and former nutrition athletes who is a mom of a few teenagers. Her son was mad at her for wanting to hand out raisins on H