My second awesome newsletter

My second newsletter came out last Thursday (May 5).

I am reposting it for my GFG! readers right here.

If you would like to sign up to receive future newsletters in your inbox, you can go right here to enter your e-mail address.

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Dear friends,

Thank you for your interest in my newsletter.

If you didn’t receive the first newsletter (this is only the second) you can click here and read it on my blog. (The first one went out on Friday, April 15.)

There was one broken link in my first newsletter, which took you to my blog post called Going Bone Deep. The link should be good this time around.

Some of you told me you didn’t get the first newsletter. Likely one of two things happened, either I got your e-mail address wrong or the newsletter went into your Spam/Junk folder.

You will either be getting this newsletter once or twice (or even zero times–but then you won’t even know it). After I send it out I am going to follow up with an e-mail. This will let me know who’s e-mail I have incorrect. And if I have it correct it will alert you that … Continue reading

Delicious lentils

One of my yoga students recently shared a lentils recipe with me, which he had made and thought I would like it as well.

Let me just say, wow, delicious.

He found it online and it is basically this recipe here.

It doesn’t take much work to prepare the ingredients for this recipe.

Here’s what I did:

  • 2 cups of lentils
  • 2 cups of tomato puree
  • 2 cups of chicken stock
  • 1 potato diced
  • 1 onion peeled and chopped
  • 1/2 cup coconut milk, unsweetened
  • 3 tbsp. butter
  • 3 gloves of garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • red pepper flakes to taste

Throw all ingredients into slow cooker. Cook on high for 4 hours. Once cooked I added three chicken breasts, which were already cooked.

I added red pepper flakes in my bowl instead of the full recipe. I love super spicy. But not everyone else does.

I added chicken to this recipe. But it could be made vegan without the chicken and you could substitute chicken stock for vegetable stock or even water.

The recipe is delicious, filling and healthy. It is great as leftovers.

As leftovers I would scoop some … Continue reading

My newsletter

FUNNNN

Last Friday (April 15) I posted my first newsletter.

I am reposting it for my GFG! readers right here.

If you would like to sign up to receive future newsletters in your inbox, you can go right here to enter your e-mail address.

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Hey friends! Welcome to my first newsletter.

I’m so excited to start a newsletter. I’m not sure yet how often a newsletter will come out. But I won’t go overboard. I know we all get lots of junk and can miss the important e-mails.

My newsletter will update you on things going on for me and you. Whether it’s about yoga, indoor cycling, a blog post, eating/cooking, a workshop or something cool coming up. You will be updated here and you can always go to my blog for information as well: Go Fit Girl!

Last week’s yoga sequence theme was about us going bone deep. Weight-bearing yoga poses can reverse the negative effects of osteopenia (loss … Continue reading

Produce pancakes

One of the great things about being a teacher is the relationship you develop with students.

Sometimes I have some pretty personal in-depth conversations.

Other times things are light hearted and fun. People have questions for me or give me some tips.

Recently after one of my yoga classes my students and I were talking about losing weight and maintaining weight with healthy eating and exercise, including a regular yoga practice.

We talked about our go-to snacks and other things we love to eat.

We started talking about what I am calling produce pancakes.

Simple, healthy, delicious and filling.

The first recipe I tried were for the Sweet Potato Pancakes:

  • 1 large sweet potato
  • 2 eggs

I microwaved the sweet potato until it was soft enough to scoop out. Sweet potato “guts” went into a bowl with 2 eggs. Whipped everything together.

Depending on if you want sweet or savory you can add seasoning to fit your tastes. (Savory: garlic, salt, pepper, onion powder, etc. Sweet: cinnamon, pumpkin pie spices, etc.)

Sprayed some cooking spray into a skillet. Poured the “batter” in skillet.

The recipe made four pancakes.

The next day I tried the Banana Pancakes:

Your 15

Can you believe it? It’s December! This year flew by.

My morning routine is usually the same. I wake up somewhere between 6:30 and 7 a.m.

I practice my home yoga practice for about an hour. I head downstairs for my coffee and breakfast. Then back upstairs to get ready for my day.

The majority of my days I have a morning class. (Four days a week I have a 9:15 a.m. cycle class, one day a week an 8:30 a.m. yoga class, four days a week a noon yoga class …)

When I head downstairs for my coffee and breakfast I usually sit and enjoy my quiet time. Depending on the day and when I actually get downstairs I have anywhere from 15 to 30 minutes to have my breakfast.

My goal is to sit and enjoy my meal and coffee. I open the blinds of the patio doors and watch the rain, the birds, the same guy running for the bus or whatever is going on outside and I sip my coffee.

When I was working 40+ hours a week with a usual 2-hour total a day commute finding 15 minutes to just be was tough. I drank … Continue reading

My version of bibimbap (“hot pot”)

When I worked in South San Francisco there was a restaurant my co-workers and I frequented, Mom’s Tofu House. It was good and cheap (service isn’t great).

We nicknamed it hot pot, as the food we ordered came in a hot pot (really a hot stone pot).

I decided to recreate my favorite dish, tofu bibimbap. (Bibimbap is pronounced BEE-beem-bop.)

I found a recipe online that seemed pretty close to what I used to order and experimented.

According to the Food Network recipe page bibimbap is one of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, and lettuce) and egg. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time.

The recipe appeared to have a lot involved with its list of ingredients.

I altered some of the recipe for myself. I didn’t use sesame seeds or make the Gochuchang Paste. There were probably … Continue reading

Spicy cooking

Most weeks I try to explore at least one “new” recipe.

I was looking at Hungry Girl’s website and found spicy Thai-style no-cook stir-fry.

It sounded yummy so I decided to give it a try.

I added the ingredients I didn’t already have to my grocery list. I decided to add a few other ingredients to it as well.

When I got home I realized I forgot to write a few things down.

I modified the recipe a bit and had it for lunch three times last week. Yup, I thought it was really yummy. I really enjoyed it. It’s filling and fairly healthy.

The HG version is fine. I just made some adjustments because of what I had on hand.

I didn’t buy broccoli coleslaw and decided to add rice to make it more substantial. As I was grabbing veggies out of the fridge I realized I did have some broccoli coleslaw. So that got thrown in as well. HG’s version is cold and mine is hot.

Here’s my spicy Thai-style stir fry:

It’s peanut butter time!

Have you seen the 40-year-old Virgin?

Remember FRENCH TOAST? (Here’s a clip of that scene. Swearing is involved. So you’ve been warned.)

Ha ha!

Anyway, years ago Curt and I were watching some diner or cooking show and someone made peanut butter and banana French toast.

It sounded amazing. The version they made was super unhealthy.

I decided to take a stab at it with a healthy spin to it.

I don’t make a lot of breakfast. But I made this recipe recently and thought it would be a good idea to share.

Here’s my version of peanut butter and banana French toast:

  • 2 slices Sara Lee Delightful wheat bread
  • 1 tablespoon peanut butter (I prefer creamy, but for this recipe crunchy works better)
  • 1/2-1 banana
  • 2 tablespoons egg whites
  • 1 tablespoon fat free milk

The ingredients listed are for one serving. Double or triple ingredients for extra servings.

I like to smoosh the banana onto my bread. Other slice I spread the peanut butter.

Dip “sandwich” into the egg whites/milk.

Use cooking spray oil in the pan. Grill it up and enjoy!

You get some protein and a fruit. It’s yummy. And melty heated up peanut butter … Continue reading

Cookin’ chicken in the kitchen

There was a lot of chicken making and eating in the house so far this week. OK, well not a lot, but more than the norm.

One recipe I made for dinner one night was new and super simple and quite delicious.

The other recipe was one that I have been making for years. And it usually just comes out for special occasions … like the Kansas City Royals playing in the World Series for the first time in 29 years.

Sauced ‘n’ simmered dijon chicken

The first recipe I made was another one of Hungry Girl’s creations: sauced ‘n’ simmered dijon chicken.

I was looking for something that was simple with few ingredients. And I just happened to have all the ingredients needed already.

If you are looking for a quick and easy dinner to make this is a good one.

I did alter the recipe because once the chicken was cooked it didn’t look like a lot of food, like the picture did.

Curt asked if we had any rice. And I have the brown rice from Trader Joe’s, which you can throw in the microwave and have hot and ready in three minutes.

I also made some carrots … Continue reading

Experimenting in the kitchen

As I have mentioned in the past since my FUNemployment began I have a long to do list of things, including getting healthy.

And one of the many ways I am working on getting back to healthy (and hopefully lose a few pounds in the process) is by experimenting with recipes and cooking.

I will be out of town next week and the amount of blogging (and cooking for sure) will be minimal if at all.

So I thought this week I would share three recipes I have been experimenting with lately.

My friend and GFG! reader who suggested the Recipes tab told me about a soup she easily makes in the blender.

Recipe 1:

I experimented with her idea and came up with this:

  • 3 medium raw tomatoes
  • garlic
  • 1/4 onion
  • jalapeño
  • fresh basil

Throw all the ingredients into a blender. Apparently some blenders, such as the Vitamix, have a heat function. My Ninja doesn’t. If your blender has the heat function you can blend and warm your soup at the same time. I had to pour my cold soup into a pot and heat up. I guess you could also put in the microwave.

The soup was … Continue reading