Wednesday, July 09, 2014
Hey there again,
I hope you are having a happy summer so far!
I've been trying to get back in shape by walking, hiking, biking and getting my running pace back up to where I left it. I had a case of plantar fasciitis that kept me on the sidelines for a long time, I believe it tallied up to 8 months!
I remember how well my body responds to running, and I really do enjoy getting out there for a good run, especially in the rain. (although I live in a hot, dry climate and it's summertime... need to be creative about my workouts lately!)
Anyway, today I came across an article in Runner's World magazine... and laughed through it all! I thought I would share. It's worth a read:
And here's a quote I came across today, too, loved it:
"There is something magical about running; after a certain distance, it transcends the body. Then a bit further, it transcends the mind. A bit further yet, and what you have before you, laid bare, is the soul." --Kristin Armstrong
Have a great week, everyone! Keep on doing your best!!
Friday, May 30, 2014
Hi again! I love sharing some inspiring articles I come across, also it's great to go back to it for inspiration in the future.
This one is called: "How I Finally Lost 75 Pounds (After Failing For Years)" from MindBodyGreen.
The strongest point made in the article (for me, anyway) is:
"My mindset shifted from 'trying to lose weight' to 'going to lose weight.' I was able to see myself at my goal; it wasn’t just some distant idea. I knew the only thing that could get in my way was myself, and I wasn’t going to let that happen."
I know that sometimes I get a little overwhelmed with the amount of weight that I feel that I need to lose to attain my goal weight and sabotage myself by not taking it seriously enough. I have, however, been learning an important lesson lately, that I do not have to eat such large portions! I like to cook, and I like to eat (haha), so I'll tend to take larger portions than I need to. I'm finally learning that it's not necessary! I can save the extra for later, I can have leftovers, there's no rush and I can slow down when I eat. I think all these things, as well as believing in myself and loving myself (like the article says) can and will finally work for me in my quest to lose weight.
Tuesday, April 08, 2014
here's another recipe that I want to save, and try out soon!
Spice Roasted Cauliflower With Quinoa
1 head cauliflower, separated into small florets
2 Tbsp. olive oil
1 Tbsp. za’atar
1 tsp. cumin
¼ tsp. red pepper flakes or 1 tsp. Aleppo pepper flakes
2 cloves garlic with skins on
Salt and freshly ground pepper
1 cup quinoa, rinsed and drained
1 2/3 cup water
3 Tbsp. finely chopped preserved lemon rind (flesh removed before chopping rind)
3 Tbsp. golden raisins
3 Tbsp. toasted, chopped hazelnuts, pine nuts or sliced almonds
handful cilantro leaves, chopped
Optional: drizzle of plain yogurt and/or pomegranate molasses
Preheat oven to 425 F. Line a baking sheet with parchment paper. In a bowl, combine cauliflower, olive oil, spices, and a good dusting of salt and pepper.
Spread on baking sheet and add garlic cloves. Bake for 35-40 minutes, stirring every 15 minutes to get the cauliflower evenly browned.
Meanwhile, bring water to a boil in saucepan, then reduce heat and add quinoa. Cover and simmer 15 minutes until liquid is evaporated.
Remove cauliflower from oven. Remove garlic cloves and let cool. Once cooled, squeeze garlic from skins and mince or mash with a fork.
In a large bowl, fold together cauliflower, garlic, quinoa, preserved lemon and pine nuts. Garnish with cilantro, and perhaps some yogurt and pomegranate molasses. Tastes great served warm or room temperature. Serves 6-8 as a side dish. www.mindbodygreen.com/0-13216/spice-
Thursday, March 27, 2014
Kale Tabbouleh with Walnuts, Apples, and Pomegranate
By Chef/Owner of Philadelphia's Zahav and partner at CookNSolo Restaurants, Michael Solomonov
What you'll need:
2 cups of kale leaves, minced, with the stems removed
½ cup of red onions, finely diced
2 granny smith apples, diced with the skin on
1 cup of walnuts, lightly toasted and ground fine
The seeds of 2 pomegranates
2 tbsp of lemon juice
2 tbsp of olive oil
½ tsp of coarsely ground black pepper
Kosher salt to taste
How to make it:
In a large stainless steel bowl, mix all ingredients thoroughly and season to taste with salt.
Divide onto 4 plates and serve immediately. Goes really well with hearty fish such as salmon or tuna.
Monday, March 10, 2014
I just wanted to share this article. Any tips and tricks help!! :)
Have a fantastic day, everyone!!
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