Eat and Exercise!!

Well, it’s been way to long since I have posted anything on this here blog of mine – I guess you can say, life got busy and a few things hit the ‘back burner’!  There are two things though, that I have stuck with through my crazy schedule and the holidays and those are eating healthy and exercising.

My friend Kelly told me about these mock mashed potatoes a while ago and I had been dying to make them, so finally one night I whipped up a batch for Marcus and I.  They went along really well with our roasted veggies and grilled salmon.  If you are a mashed potato lover, these are a must try for sure!  I decided to call them ‘cauliflower mash’.

Cauliflower Mash 

            1 head of cauliflower steamed

            Olive oil

            Fresh rosemary- chopped finely

            Garlic Powder

            Turmeric (may change the color of the cauliflower depending on how much you add)

            1 spoonful of cream cheese

            Black pepper

Steam the cauliflower and set in mixing bowl.  Add in all other ingredients and mash with a masher or mix with a hand held mixer.  Take a taste; if you feel it’s missing something add it in.  I don’t use salt much when I cook, so some may prefer to sprinkle in a little salt.

A few weeks ago I ran the P.F Chang Rock n Roll ½ marathon in Phoenix.  It was a great race for all – my mom walked 2 miles farther than last year, my aunt and 2 uncles finished the race and I ran my fastest ½ marathon to date!!  I owe my speediness to another friend of mine named Kelly as well.  She was my 5am morning speed work partner while I was training for the race.  Below is one of my favorite speed work days that we completed (I think we did this at least twice).

           

            ½ mile warm-up - easy

            2 x ¾ mile @ 7:47 pace

            3 x ½ mile @ 7:47 pace

            4 x  ¼ mile @ 7:47 pace or faster (after doing the other sets, these seems to

            fly by)!

            Walk 1-2 minutes in between each set, or until you feel ready to go again.

No matter now busy life gets, always make time for your nutrition and fitness!

b.

Quinoa and Bulgur Salad

Thanks to the Good Food Store here in Missoula, I have come across an amazing recipe that I need to share.  It is called Quinoa and Bulgur Salad. Can be served as a light snack or side over mixed greens or it can become a full meal by adding a small amount of lean protein such as grilled shrimp or chicken.

Below is the recipe – both times I have made it, I have doubled the ingredients to make leftovers for lunches throughout the week.

1/3 c quinoa

4 c water

1 ½ tsp salt (I don’t add salt when I make it since the feta and olives naturally contain salt)

1/3 c medium bulgur

2 Tbsp olive oil

2 Tbsp fresh lemon juice

¾ tsp dried mint, crumbled

¼ tsp black pepper

4 Kalamata olives pitted and cut into slivers

2 radishes, quartered and thinly sliced

2 oz feta, coarsely crumbled (1/2 c)

4 c salad greens

1. Wash quinoa in three changes of cold water in a bowl, draining in a sieve each time

2. Stir together water, quinoa and salt in a saucepan

3. Simmer, uncovered, until quinoa is just tender and germ starts to separate from grain                      (about 20 minutes)

4. Drain well

5. While quinoa is simmering, cover bulgur in warm water by two inches and let soak (about 10 minutes)  Drain and stir into drained quinoa.  Let grains cool completely (about 20 minutes)

6. Stir together oil, lemon juice, mint, pepper and remaining salt in a bowl

7. Stir mixture into grains with olives, radishes, and feta

8. Serve over salad greens

Enjoy! 

b