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.
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
Vinegar is an amazing ingredient.
I love it with my balsamic over my salads, in my Tabasco to spice things up, a dash of it in a family salsa recipe …
Vinegar can also be used as a household helper.
I have used it to kill weeds, when I was in college I worked at Petsmart we would mix water and vinegar in a spray bottle and clean the outside of the fish tanks with the mix because it wouldn’t harm the fish, it works with cleaning my Keurig coffeemaker (and yes, I know there are issues with ownership of this coffeemaker) and even clean my yoga mats.
As I was cleaning all of my yoga mats this week I started thinking about how amazing and versatile vinegar is. (All yoga mats … as in five [I have six. But since I haven’t used that one since the last time I cleaned I let it be.])
If you want to read about all the miraculous things vinegar does you can read here and here and here.
From a video I watched and some stuff I have read it also seems that vinegar (sometimes in combination with other things) can … Continue reading
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.)
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
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
Since my recent “FUNemployment” began I have been trying to cook more. It’s not something I enjoy. But really to ensure I eat healthy (and not spend a ton of money) I need to cook at home often.
Because I have more time to plan meals, look up healthy recipes online, shop and execute the deliciously healthy nutritious meals cooking is much more tolerable.
A lot of my meal research comes from Hungry Girl. The website description says: healthy recipes, low-calories foods, weight-loss advice, diet tips ‘n’ tricks.
I have been a fan of Hungry Girl for years. I have a few of her cookbooks. I even went to one of her book signings.
Hungry Girl comes up with recipes we know and love and finds healthier and/or lower calorie versions of so many dishes.
My goal is to feature a recipe every week (or so) on the new Recipes tab here on GFG!
Last week one night for dinner I made ahi tuna steaks. I asked Curt what he wanted with the tuna. He requested a starch. (Don’t worry, we also had green beens.)
My research on the World Wide Web told me that mashed potatoes were a good starch … Continue reading
During this time I am taking off from working full time I want to get back to healthy: physically, mentally, emotionally, spiritually and in any other way I can.
I have started eating better, drinking even more water than I was before and I am even cooking a bit. (I’ve also started back with my regular home yoga practice, regularly attending public yoga classes and getting some cardio in at my gym.)
Let’s get back to that cooking thing I mentioned above …
Even though I have two parents who are amazing cooks, I don’t like cooking. When I was a kid and my brother and I were old enough we were given the task to cook one night a week to help our mom, who was a single parent.
I absolutely hated it. I begged my mom for any other chore. So I had to vacuum the house. And to the day I still don’t mind vacuuming.
I have many goals in mind during my break. One of them is not to become a housewife–this is no offense to housewives, it is just not me.
One of my goals (besides tackling that atrocious unorganized pantry, cleaning up my e-mail inbox, … Continue reading
From my posts last week you know that I was on vacation. I had a great, amazing and relaxing time with The Husband in the Caribbean.
The water on Turks and Caicos was absolutely a beautiful, gorgeous turquoise.
I lounged a lot, slept in a lot, got some sun. I also ingested a lot of calories at the daily buffet and the free-flowing bar.
I rarely exercised, which I am OK with as well.
Even though I love traveling and lounging and enjoying myself there is always a part of me that is ready to get back to life, to my routine, to healthy living.
Sunday I did take a Hatha yoga class. But really yesterday, the regular healthy routine started up again.
I took yesterday off to be able to give myself an extra day, plus it gives me time to go through the mail, pay bills, run errands, hit the grocery, etc.
I took a noon spin class, which I normally can’t take.
I stocked up the fridge with fresh and healthy groceries.
I also did a little cooking yesterday in preparation for my week.
And for today, I packed my lunch and snacks for the day and … Continue reading
One of the challenges for Go Fit Girl’s June Monthly Challenge is to experiment with plain Greek yogurt in various meals.
Before this challenge started I had already been experimenting with the Greek yogurt, which is why I thought it would be fun to make it part of the nutrition challenge this month.
Here’s what I have tried:
- I substituted sour cream with plain Greek yogurt on my baked potatoes. Great substitute.
- I used the plain Greek yogurt to make a cream sauce for my penne pasta and sautéed tomatoes. It looked gross but it tasted amazing.
- I used 1/2 a cup to a cup and drizzled about a tablespoon of honey over the yogurt. It’s a yummy snack and/or dessert.
- I experimented with a Morningstar “Chicken” Patty on a toasted hot dog bun, which had a dollop of plain Greek yogurt and some hot sauce. Eh, it was just OK. But it just tasted like I added the yogurt … with no added value to it.
- I used the yogurt to make creamed spinach. It was rather tasty.
Fruit and granola are good things to mix in as well.
I bought another vat of plain Greek … Continue reading
Recently I posted a tip on Twitter that if you put an onion in the freezer for 10 minutes you won’t cry when you cut the onion. (My Go Fit Girl! Twitter tweets also post on Go Fit Girl!’s Facebook page, which is where I get most of my comments.)
My cousin mentioned that if you light a candle while cutting the onion that will also help. I did try that. It helped for the most part. But it only lasted so long and then my eyes started tearing up when I was just about done cutting.
According to Everyday Chemistry, when a candle is lit near the chopping board the gas that is emitted from the onions gets drawn toward the flame of the burning candle or lamp and it does not reach your eyes.
My friend Monica told me about these onion goggles she saw at a kitchen store. She told me that I should review them for the blog. I told her if she bought them for me I would try them out and write a review.
Monica bought the fashionable red onion goggles for me. Yes, I felt silly and goofy while using … Continue reading
In a quest to try new things for this month’s Monthly Challenge I grabbed an acorn squash at the grocery recently.
I wasn’t sure what to do with it. So I went online to find some recipes. I would have made a soup. But I didn’t have the other right ingredients or enough squash.
First I baked the acorn squash for about 30 minutes in the oven.
This site had many options to choose from with recipes. I went with a variation of No. 2.
I had a little couscous. It wasn’t quite enough for a filling filling so I added a little brown rice.
The couscous was a frozen variety from Trader Joe’s, which included some squash and seasonings. I added seasonings to the brown rice and mixed the two grains together.
It was delicious, healthy, filling and different. I liked it.
I used the other half one day for lunch and just had it as a side vegetable along with my zucchini “pasta” and brown rice.
In my research I found an article, which talks about 10 other healthy grains beyond brown rice, such as barley, couscous and quinoa, just to name a few.