Sunday, March 27, 2011
Wednesday, March 23, 2011
Holistic Nutrition Discount: $25 off each initial consult and $50 off for monthly programs (per month!)
In the last couple of weeks I've had a few clients finish their 6-month programs with me. I want to replace them right away because now is one of the best times to make nutrition changes and to focus on health goals. With triathletes and runners in particular, the start of the training and racing season, with its shiny and new training plan, brings buckets full of motivation. Making healthy changes with your nutrition at the start of the training/racing season is perfect for a few reasons:
* Your body will be craving a healthier diet
* You'll learn how to eat according to your needs based on your bio-individuality, training volume and lifestyle
* You'll know how much protein, carbs and fat to eat so that you feel awesomely fueled
* You'll learn the exact what/when/ how of racing nutrition for YOUR body
* You'll learn how to incorporate "nutrition simulators" into your training plan
And that's just what you'll improve related to triathlon. We will also focus on your other health goals and concerns (healthy weight, learning to cook, day-to-day nutrition, increased energy, etc). I've successfully helped so many people get healthier, without even turning their lives upside down to do it. Just ask around!
You've thought about it... now DO IT. You can contact me at: firstname.lastname@example.org OR through my website contact form.
*Offer good through March 31st.
Tuesday, March 22, 2011
This is another recipe I prepared (while wearing my polka dotted apron) in Spain for SLB. I thought it would be extra challenging to cook for so many people with various diet restrictions, but recipes like this one made it relatively simple. I also learned that adding 1/2 cup to 1 cup of wine to certain recipes gives it a "fancy" flavor. I'm adding wine to everything now that I know that! White wine is better than red wine in pancakes... Kidding! Don't.
First, for the carnivores:
Hearty Beef and Tomato Stew
2 tsp olive oil
2 pounds sirloin steak, cubed
1 onion, chopped
3 cloves garlic, minced
1 Tbsp tomato paste
1.5 cups broth (beef, chicken or veg)
1.5 pounds red potatoes, cubed
2 pounds carrots, sliced (whole carrots are way better than baby carrots)
3/4 cup red wine (the cheap one)
2 tsp chopped fresh thyme
1 can (28 oz) chopped tomatoes, undrained
1 rosemary sprig ("sprig" is a weird word)
1 bay leaf
Salt and pepper to taste
1/2 cup fresh parsley
1. Heat oil in a large skillet at medium heat. Add beef and cook 5 minutes until browned but still rare.
2. Remove beef from pan, reserving 1 Tbsp drippings. Add onion and garlic and saute 2 minutes.
3. Add tomato paste, cook 1 minute, stirring frequently.
4. Add broth and bring to a boil. Then return the meat to the pan. Also add the rest of the ingredients (except parsley) and bring to a simmer.
5. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally.
6. Discard rosemary and bay leaf. Top with parsley.
Now, for the plant killers:
Hearty Lentil and Tomato Stew
Replace the meat with 1 cup of cooked lentils (yes, cook them first). Start with heating the olive oil in a skillet and sauteing the onions and garlic, then add the pre-cooked lentils when the carnivores would add the meat.
*Tip: You can start cooking the lentils right before you start chopping your veggies.
Lastly, for the fruitatarians:
Not All That Hearty Plum and Tomato Stew
Replace the meat or lentils with plums. Replace the oil with apple juice. Replace the carrots with an orange. Replace the potato with asian pear. Replace the onions and garlic with grapes and raisins. Replace the wine with grape juice and the tomato paste with jam. Rumor has it, you can keep the tomato and even add some avocado to taste.
**And hurry up and sign up for SLB 2012! I'll cook stuff for you and you'll probably PR at your first race when you come back. At least that seems to be the trend from last weekend ;)
Sent via hovercraft
Tuesday, March 15, 2011
I've decided to share a few of the recipes I prepared for SLB (www.stronglikebulltraining) while I was there as the wonderful, and magnificent, and talented, healthy chef. In a future post, I will also reveal my BEAUTIFUL spanish apron. I'm not sure if it was the polka dotted apron or my cooking, but the food at SLB was a big hit. I can't wait to cook again next year (in my new apron, which is super-awesome, but you'll just have to wait and see).
Citrus Baked Halibut
1 lb fresh halibut (or some other white fish)
2 tbsp olive oil
1/3 cup onion, chopped
2 tbsp fresh parsley, chopped
1/2 tsp grated orange peel
1/4 tsp salt
1/8 tsp pepper
1/4 cup orange juice
1. Preheat oven to 350 degrees.
2. Rinse fish and pat dry with paper towel. Cut into 4 servings (or so). Arrange them in a baking dish. Or arrange them in those cool, one-piece fish dish thingies which are very impressive looking.
3. In a mixing bowl, combine the rest of the ingredients. Then, spoon the mixture evenly over the fish.
4. Bake for 20-25 minutes or until the fish flakes easily with a fork.
(Adapted from a recipe in Better Homes and Gardens New Cook Book)
* Serve with brown rice pilaf or roasted red potatoes and steamed broccoli or sauteed asparagus.
* If you don't feel like making this yourself, just come to Strong Like Bull in Feb 2012. Or just come anyway, so you can get fit and fast: www.stronglikebulltraining.com (but don't dally because you might be sad when everyone else is training in the sun and eating my cooking next Feb and you're sitting at home on your trainer, eating a bowl of cereal).
(Photo: John and I found some cool graffiti in Granada and I thought this one looked just like him. I'm not sure what it says, it might be something terrible, I have no idea so don't blame me)
Sent via BlackBerry from T-Mobile