February 14th...Happy stuff your face with chocolate Valentine's Day!

It's the most wonderful time of the year!  I love, love, love Valentine's...why, because today I will stuff my face with as much chocolate covered anything as  humanly possible OR til I get a stomach ache.  Today I will enjoy a mountain of coca and white sugar poison, guilt free and then most likely have to have a nap after the sugar crash.  I'm a caramel and nut kinda girl, I don't mess around with the cream fillings as this was the general consensus in yesterdays  Boot Camp class.  So what do we know about chocolate and the history of Valentine's Day? 

Chocolate is made from the seeds of the tropical tree, Theobroma cacao. Theobroma is the Greek term for 'food of the gods.' In Aztec society chocolate was a food of the gods, reserved for priests, warriors and nobility. The Aztecs used cacao beans to make a hot, frothy and bitter beverage called chocolatl. Chocolatl was a sacred concoction that was associated with fertility and wisdom. It was also thought to have stimulating and restorative properties. The bitter drink was first introduced to Europe in 1528. However, it was not until 1876 that milk, cocoa powder and cocoa butter were combined to form what we now know as chocolate.  Substances found in chocolate, such as phenylethylamine, theobromine, anandamide and tryptophan trigger mood enhancing chemicals and neurotransmitters to be released in the brain. Phenylethylamine is a chemical found in the body that is similar to amphetamine. It helps mediate feelings of giddiness, attraction, euphoria and excitement.

The Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred. One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine's actions were discovered, Claudius ordered that he be put to death. 

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons, where they were often beaten and tortured. According to one legend, an imprisoned Valentine actually sent the first "valentine" greeting himself after he fell in love with a young girl--possibly his jailor's daughter--who visited him during his confinement. Before his death, it is alleged that he wrote her a letter signed "From your Valentine," an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories all emphasize his appeal as a sympathetic, heroic and--most importantly--romantic figure.  http://www.history.com/topics/valentines-day

So in the spirit of Valentine's, Chase had a chocolate covered donut for breakfast bought home by Daddy!  Happy Valentine's Day everyone!

February 13th...Getting out of our "cooking" comfort zones!

OK so were into week 4 and our goal for this week is to try an Ethnic food.  Head to your local grocery store and check out the aisle's and rows of produce dedicated to Ethnic products.  I want you to expand our horizons and get out of your "comfort zone" cooking and try something new!  I was at the store last week, checking out the Ethnic produce and taking pictures. Their was a couple there choosing an assortment of vegetables and they looked like they knew what they were doing, so I started to ask them questions.  Like, how it tasted and how they liked to prepare it.  They gave me a lot of great information so don't be afraid to talk to someone as people love to talk about food and they love to share their recipes!  So this is what I'm starting with, the JICAMA...I can pronounce it 4 different ways and none of them are right!  But first a brief history on this tasty treat...

 Jicama is a round, fleshy taproot vegetable of bean family plant. Its underground starchy root is one of the popular edible root vegetable grown in many parts of Central American, South Asian, Caribbean, and some Andean South American regions. Its refreshing, crispy, ice-white fruit-like pulp is eaten raw or cooked in a variety of sweet and savory dishes worldwide.  Jicama is a perennial vine plant growing vigorously under semitropical and tropical climates. It has similar growth characteristics as that of lima bean or any other bean species plant. The most distinguishing feature, however, is that it bears round, fleshy, turnip-like starchy edible root underneath the ground surface. Unlike other starch roots like potato, sweet potato wherein the peel may be eaten, jicama features thick dust-brown color inedible skin. Inside, its white starchy flesh has crisp texture and fruit like succulent, sweet-starchy taste. 

 Health benefits of the Jicama...

• Jicama is very low calorie root vegetable, itcontains only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.
• It is one of the finest source dietary fiber and excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which make the root an ideal sweet snack for diabetics and dieters.
• As in turnips, fresh yam bean tubers are rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.
• It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
• Further, it provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.

 I decided to just prepare the Jicama with a light citrus dressing and add both to my spinach salad.  I used the juice of one freshly squeezed orange, 1 tbsp chopped Cilantro, 1 tbsp Walnut Oil, and a pinch of salt and pepper.

The Jicama, taste so good on it's own you really don't need anything else.  And what I really like about it, is that you can pack it as a snack, you don't have to worry about keeping it cold and the kids actually like it!

February 9th...Feeling the love for Fulton Hill!

 Well here it is, Saturdays 8am workout...I woke up early this morning not knowing what to do yet for today's workout.  Usually I get inspired by something and design a workout around it.  Today, as I looked out my window I thought of Fulton Hill, and that was it!

 Look at their smiling faces, they have no idea of what their in for!  They think my shirt is a funny joke...we'll see!

 So we had to run to the bottom of Fulton and at each side street stop and do the mini workout...I told them, "see it as your rest break!"

 Fulton is way steeper than it looks!

Ewa and Tony, so happy to be at the bottom!  I told them to just keep looking down as they run, don't look up...don't do it!

 Almost had our first puk-ER here!

 I don't care how you get up that hill...walk or run, Diana, Bev and Rebecca, just keep moving!

 Casey and Kathleen motoring up the hill...it wasn't really that steep, was it?

 O.K. O.K. yes it was freak'n steep, my lunges were burning! Baby steps, that's all I kept telling myself!

Ahhh you guys rock, you are amazing! Now we deserve a nap today!

February 6th...Super Powers of the White Kidney Bean!

Why are White kidney beans so great?  They are among the best foods for helping you lose weight due to their high fiber content, which leaves you feeling full for longer and keeps food cravings at bay. Native to Central and South America, they are well known for their texture and their ability to absorb flavors. Rich in fiber, white kidney beans also contain essential nutrients such as minerals, vitamins and proteins.  So I thought why not try to make a dip out of them as the White Kidney bean has a similar texture to the Chickpea.  Here's what I can up with, and here's what you'll need...

Now if I was super awesome and had copious amounts of time, I could have made this dip using a homemade Ranch dressing...nope used what was in the fridge!  To cut some calories I used a low-fat sour cream which is missing from this picture, ooops! 1 can White Kinney beans, 1/4 cup low-fat Ranch dressing, 1/4 cup low-fat sour cream, 1/4 cup Sun Dried tomato's,  1/4 cup green onions, 1/2 cup Parsley, 2 cloves minced garlic and if your daring, 1/2 tsp Chipotle Chile pepper.  Mix all ingredients in a food processor.

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What are the benefits of White Kidney beans?  They are rich in Fiber, have Cancer-Fighting Properties, Heart Healthy, and Improved Cognitive Ability...we could all use that! 

Here is the Nutrition facts!  So in the recipe above, there are 68 calories per 2 tbsp, so knock yourself out, with vegetables that is!

February 5th...Surviving the High 5 W.O.D.!

 OK so here you have it!  First WOD of the year, Mel's "High 5".  I sent out a little sneak peek picture in the am as each WOD is always a surprise!

 Originally I had my Boot Campers doing 5 minute rounds but was told by my brother that I was Freak'n crazy (that was the clean version!)and that it was too much, so I compromised and made it 4 minute rounds at each station with only a 1 minute rest!  Let's get this party started!

 As her fellow Boot Campers did their Burpees, Dale decided to ponder the idea of what color her nails should be!

 Then they switched to Squats with a ball overhead tap, I said "ball tap, not bash your heads!".

 This must be one of the "funner" stations, Crab Kicks, because Mel#2, I think is giggling...Tara on the other-hand is not enjoying this joke!

 I would have to say Tony, Ashley and Melissa are in the zone, look at the determination on their faces...or is that pain?

 I'm pretty sure there's suppose to be lunges with the ball overhead..."BEND YOUR BACK KNEE!"...I might have mentioned that once or twice last night!

 Now this was a killer station, 4 minutes of Plank with an alternating arm extension...or so the night class complained!

 Look at Leah and Diana, rock`n out their planks, easy peesy!  Alison and Shannon, given-ER on the Crab Kicks...they were complaining that this wasn`t hard enough...I think were gonna have to have an Am and Pm show down!

 Now if you look close, you will see everyone working so hard and then there`s Bev...sitting on the Bosu, I guess supervising!

 I added the Ab Matt station as a sort of rest stop, give the arms and legs a break...Kathleen thought maybe she would do some star gazing instead!

 At this point, Amanda and Jen are suppose to be doing 2 Frog hops forward and 1 back, instead they are standing there deciding who`s going to carry the weight!  Time is a ticking people!

 Last but not least was a pairs run up the hill to the 2nd pole, alternating the tire as you ran...for 4 minutes!

Look at those smiling faces!  You know you love to work hard!  Great job everyone!  Can`t wait til next month moo whooo ha ha!

February 4th...Lara Bar!

Hello Monday!  I would like to focus this week on snacks because we NEED them!  Are you a mid-morning, mid-afternoon or late night snacker?  Some days I'm all three, depending on how crazy my day is or how my mood is.  I find if I snack throughout the day on a variety of foods, I'm less likely to crave anything bad.  I think it's because I'm eating every 2-3 hours which keeps my sugar levels balanced and hunger at bay plus by eating small meals combined with a protein and a carb, keeps my energy level up.  This recipe below is a repeat post, one of my many favorites, called the LARA Bar.

The Lara Bar is a commercial bar like the Power Bar, I found the recipe and "cleaned" it up a bit! Here's what you'll need...
Ingredients:
2 1/2 cups pitted dates / 3/4 Almonds / 3/4 Cashews / 3/4 dried berries / 2 pieces Dark Chocolate / 2 tbsp Coco powder / 2 tbsp. Flax seed & Wheat germ / 1/4 cup honey.

Use the food processor to chop up the nuts and seeds first, pour out into separate bowl...see above picture.  Then, chop up dates and dried berries.  Cut up dark chocolate into fine pieces and add altogether.  Slowly add the Coco powder and honey.(if you warm the honey up slightly in the microwave, it will mix better).  NOTE, if you find the dates rolling up into a ball, pour half the mix out, repeat chopping in food processor to get the dates better broken down.  You want the mix to come out sort of powdery and loose...

  

Line baking pan with parchment paper, pour in mixture and press into pan with backside of spoon.  Leave in fridge 1-2 hours, to harden.

Lift out of pan and cut into whatever size pieces you want...I did "bar" and "snack" sizes.  Put in an air tight container to keep fresh or put away in the freezer for later.  So I figured out the calorie count.  If you can get 20 bars out of the pan, it works out to be 130 cal. per bar...I have 18 above,( 143 calories) note they are about an inch thick at least.  The commercial Lara Bar I think was 210 cal. and thinner than mine!

February 2nd...Healthy snacks, roasted chickpeas!

Now that we are entering week three of the contest, I would like to focus this up coming week on healthy snack ideas...I've heard a couple people toss around the idea of roasted chickpeas.  At first I was feeling a little hesitant about my baking adventures with chickpeas.  Last year I did a post on chickpea cookies, the idea was great and so was the first one or two cookies...but somethings you just don't mess with, that was one of them.  So here we go!

 All you need is one can of chickpeas, and Olive oil...just having a thought right now, I wonder how the chickpeas would taste if I had used Coconut oil?...next batch!  Then choose some of your flavorite seasoning.  I used Barbque, Smoked Applewood and Garlicky Dill...

Drain liquid from can and then rinse chickpeas with water.   Lightly dry off with paper towel.  I used 1/2 tsp olive oil and about the same for seasoning for each different flavor.  Bake at 450 degree for about 35mins. total...at 25mins. toss them around so that the bottoms don't get burnt.  Below, is what the chickpeas look like roasted! 

I read several recipes and one mentioned to dry roast the chickpeas and add oil and seasoning after, have to try that for the next batch...

And here they are!...the Barbque and Smoked Applewood had the most flavor.   If I could stomach spicy or hot food, these would be perfect with chili powder or even Thai.  You can Google them and several great combinations will come up.  I also thought these would be great salad toppers or anything that needed a little crunch added to it!  Keep in an air tight container and should last several days.  Great snack idea, 1/2 cup of these with an apple!

Nutritional info: 1/2 cup of roasted chickpeas is 105 cal. 1.5g fat. 17 carbs. 3.5g fiber. 0.5g sugar. 5.5g protein.