Thursday, November 28, 2013

Burn Extra Calories On Thanksgiving With A Hike

This Thanksgiving morning, Dorothy (my dog) and I decided to go on a long hike to burn some extra calories.   I hiked for two hours, carrying Dorothy.  According to MyFitnessPal app, I burned 899 calories.  Not sure if that's true, but because of my beautiful hike, I am happier and can eat more calories.   
 The sun was shinning and the air was crisp and clear on the trails this morning.  
Dorothy is feeling a little under the weather today, so she got a free ride in my backpack.  She didn't want to get out of my pack at the end of our hike.  I think she had fun!
During my hike I passed a bunch of runners, hikers and mountain bikers.  Everyone on the trail had smiles on their faces and were really nice.  Just shows how much good fresh air, exercise and sunshine can do for you.  
Get outside, move, and enjoy nature this holiday season.  
Happy Thanksgiving!!

Friday, November 22, 2013

Top 10 Reasons To Workout In The Morning

I've always been a morning person.   As a child I had an internal alarm clock of 6:00 am.  I would roll out of bed with my PJ's on, put on my red cowboy boots, and go work in the yard with my dad.  
 I now work as an assistant to a general surgeon and need to be very focused all day.  A good morning workout is a necessity for my job and my sanity.
These are my top reasons for working out early in the morning.....
1-   You kick-start your metabolism early on in the day.  
2-   You are more likely to make healthy food choices during the day.
3-   You are more likely to loose weight and keep the weight off.
4-   Your workout is done before you even start the day.  Most the time I forget I worked out once I get home from work.  It's so nice!!    
5-   Waking up early is much easier if you do it everyday.  I now have an internal alarm clock of 5:30 am.  I get so much done during the day! 

6-   Falling asleep is easier, and the sleep is much deeper than working out at night.  Exercise increases your heart rate so its harder to get to sleep if you workout at night, rather than in the morning.   

7-   Feel good hormones and endorphins are released, making you happier and giving you more energy throughout the day.

 8-   Your mind and body is fresh and energized in the morning, allowing you to get a better workout and burn more calories. 

9-   You are done early in the morning so you don't have to worry about fitting in your workout during the day.    
10-  It's easier to stick with, and achieve your fitness goals.

Sunday, November 10, 2013

Easy Vegetable Pot Pie (vegan)

My mouth is watering as I write this post.  This is a vegetable pot-pie made in a mini cast iron pan.
The crust is crisp and flaky.  The inside soaked up all the juices incorporating more flavor into every bite. 

If you want to make this, you will need:

1 russet potato, cubed
1 turnip, cubed
1/2 container extra firm tofu, cubed
4 sticks of celery, chopped
1/2 sweet onion minced
1 green pepper, chopped
2 cloves of garlic, minced
1 teaspoon minced ginger
5 cups water
1 bouillon cube
salt and pepper to taste
Pie crust (I used store bought)

Wash and scrub all the veggies.
 Cube the turnip and potato.  Put them in a pot with the water and veggie bouillon.  Let the potato and turnip boil until you can easily put a fork through the cubes. 
   Chop the onion, pepper, celery, tofu, garlic and ginger.
First, place the onion, garlic, ginger and tofu in a heated cast iron pan.  After you caramelize the onion and brown the tofu add the green pepper, celery, and spoon some of the potato/turnip broth into the fry pan.  Cook these until the pepper and celery are al dente.  Next, strain out the broth from the potatoes and turnips.  Add to the rest of the ingredients.  In a small bowl, whisk together 1/2 cup almond milk and 2 tablespoons flour.  Pour that into the mixture.  This will keep the pie filling from becoming too soupy. 
Spray the pan with non stick spray.
Lay the bottom layer of dough in the mini cast iron pan.
Scoop the veggies on top of the dough, then top with another layer of dough.
 Pinch the edges of the dough together with your thumb.
Trim off the excess dough.
 Cut a couple of slits in the top of the pie so it doesn't explode in the oven.  Place in a 375 degree F. oven. 
Cook for about 45 minutes or until the crust is golden-brown.  
Carefully flip out of the pan and onto the plate.  Mine worked really well.  
I am in love with baby arugula kick right now.  I garnished my dish with baby arugula to make it look a little prettier. 
 As you can see the flour and almond milk helps hold the pie filling together. 
 Enjoy!  This pot pie is so good!!!