This Sunday, family rooms and sports bars throughout the nation will transform into seas of orange, blue, and green. As Broncos and Seahawks fans gather around the TV to watch the big game, rivalries between devotees of opposing teams are sure to transpire. History, though, has shown that we can all rejoice over food.
Acting as a mediator of sorts, appetizing game day food isn't just a fun addition, it's a must. To keep our taste buds and stomachs in good spirits from kickoff to the winning point, a spread of healthy, finger-friendly snacks should be well within reach. Perhaps by avoiding indigestion and bloat from the usual selection of less-than-healthy, store-bought Super Bowl snacks, some of the competitive talk can be kept at bay (just a thought). So, ditch the cheese puffs and deep-dish pizza and see if any of the clean and ever-appropriate recipes below strike your fancy!
Skinny Buffalo Chicken Strips
Ranch Turkey Sliders
Loaded Sweet Potato Nachos
Lighter Spinach and Artichoke Dip
Baked Portabella Mushroom Taquitos
Black Bean and Edamame Sliders
Lightened Up Mac & Cheese Bites
Grilled Lemon Chicken Skewers
Quinoa Stuffed Peppers
Crispy Tofu Nachos
Cornmeal Parmesan Chili Crusted Salmon Fingers
Baked Root Vegetable Chips
Hot Pepper Pizza Squares
Nutella Rice Crispy Treats
Flourless Peanut Butter and Banana Chocolate Chip Cookies
Skinny Beer-garitas
Forget the game. I'll be busy digging into the food.
Friday, January 31, 2014
Friday, January 24, 2014
Workouts: targeting the obliques
In working toward a solid set of abs, the oblique muscles are often overlooked. Comprised of two separate muscles set perpendicular to each other, the external obliques run at a diagonal from the lower ribs to the pelvis and the internal obliques run from the lower three ribs to the lower back. The two work together to support the back and spine, allowing us to twist and bend at the torso and bend from side to side. Strong obliques can result in improved posture, a strong lower back, and a V-cut midsection (a mighty fine plus).
If you're in need of some oblique-strengthening exercises to add into your abs routine, consider implementing a few sets of twisting side planks, spiderman climbers (you can choose to add a push-up in to simultaneously work your arms and chest), russian twists, or cross crunches. For a quick, full-length obliques routine with some added cardio, check out A-List Look's Sleek, Sexy Oblique Exercises video below!
If you're in need of some oblique-strengthening exercises to add into your abs routine, consider implementing a few sets of twisting side planks, spiderman climbers (you can choose to add a push-up in to simultaneously work your arms and chest), russian twists, or cross crunches. For a quick, full-length obliques routine with some added cardio, check out A-List Look's Sleek, Sexy Oblique Exercises video below!
Tuesday, January 21, 2014
Update: change of posting dates
After much thought and consideration, I've decided to rejoin the social realm. As mentioned in my Blogiversary post, writing Intrigued With The Lean takes up about all of my free time, and I realize I won't be in my 20s forever. So, I've resolved to cut back to one post per week. You can get your weekly dose of IWTL every Friday, unless otherwise specified with advance notice.
Be sure to check back in a few days for this week's post!
Be sure to check back in a few days for this week's post!
Friday, January 17, 2014
Avocado Shiitake Spring Rolls: a light dish that's surprisingly easy to make
When it comes to wrapping up your favorite veggies, grains, and proteins into a compact, hand-held meal, rice paper is seriously underestimated. Don't get me wrong, I can fully appreciate all of the whole-grain tortillas out there, but even though rice paper is of a more delicate nature, they can pack more food than you think. You could wrap just about anything up in them, far more than bean sprouts and rice noodles!
If you're interested in making your own variation of the traditional spring roll but need to ease your way into more adventurous fillings, these avocado shiitake spring rolls adapted from Spabettie may be right up your alley! They may look like they require some skill to make, but that's just part of the beauty. They don't.
As is the case with most recipes I try replicating, I ended up with a different result when I made these spring rolls myself. First off, I failed to make the spicy almond coconut sauce that's used in the original. It sounded absolutely delicious (one of the main ingredients being sriracha, a.k.a. the best condiment ever created), but I didn't have the ingredients on hand when I hit the grocery store (if only I'd clicked on the link...). Fortunately, the spring rolls were still plenty flavorful without! I was also able to make more rolls than Spabettie's recipe produces, but that could easily be because I cooked the full package of rice noodles (whoops), and the ingredient distribution amongst many of them was somewhat uneven... plus, I might have grabbed more mushrooms from the store than were necessary.... I never said I was a master chef.
For the sake of providing a more accurate count, I'm going by what the original recipe will yield. So, moving forward:
To make these avocado shiitake spring rolls, you'll need: (makes 6 rolls)
- 6 rice paper wrappers (you may be able to find brown rice paper wrappers, though I've yet to see them in stores myself)
- 1 avocado
- 3/4 cup thin rice noodles (if you can find brown rice noodles, all the better)
- 1/3 cup raw cashew pieces
- 6 large shiitake mushroom slices (it's easiest to buy them rehydrated, otherwise you'll have to do this yourself)
- 1/2 orange bell pepper (yellow or red would work, too)
Before getting started, cook the rice noodles following the directions provided on the package (consists of basic boiling). Cut the avocado into slices, chop the bell pepper into matchsticks, and sauté the mushrooms in a bit of olive oil until soft. Set a large plate out to make your spring rolls on, and you're ready to bundle!
To get started, pull out a single sheet of rice paper and rinse under some cool water, making sure to get both sides wet. After doing so, the sheet will still be firm, but it'll soften as you prepare the roll (not so much that it'll tear while wrapping). You'll want to make one roll at a time, otherwise your rice papers will become too sticky to work with as you go in-between preparing the others.
In the middle of the paper, set three avocado slices, two tablespoons rice noodles, one shiitake mushroom slice, 4-5 bell pepper slices, and a tablespoon's-worth of cashew pieces (you can mix the cashews into the rice noodles prior to wrapping, but I found that the cashews grew soggy when I did this).
Lastly, wrap all of the contents up like you would a burrito: fold in the top and bottom halves, press down the edges, fold over one of the long sides, fold the other atop, and press to make sure all is firmly enclosed inside.
For a healthy peanut sauce recipe that would make for another great dipping sauce option, be sure to check out my post on peanut sauce noodles!
If you're interested in making your own variation of the traditional spring roll but need to ease your way into more adventurous fillings, these avocado shiitake spring rolls adapted from Spabettie may be right up your alley! They may look like they require some skill to make, but that's just part of the beauty. They don't.
As is the case with most recipes I try replicating, I ended up with a different result when I made these spring rolls myself. First off, I failed to make the spicy almond coconut sauce that's used in the original. It sounded absolutely delicious (one of the main ingredients being sriracha, a.k.a. the best condiment ever created), but I didn't have the ingredients on hand when I hit the grocery store (if only I'd clicked on the link...). Fortunately, the spring rolls were still plenty flavorful without! I was also able to make more rolls than Spabettie's recipe produces, but that could easily be because I cooked the full package of rice noodles (whoops), and the ingredient distribution amongst many of them was somewhat uneven... plus, I might have grabbed more mushrooms from the store than were necessary.... I never said I was a master chef.
For the sake of providing a more accurate count, I'm going by what the original recipe will yield. So, moving forward:
To make these avocado shiitake spring rolls, you'll need: (makes 6 rolls)
- 6 rice paper wrappers (you may be able to find brown rice paper wrappers, though I've yet to see them in stores myself)- 1 avocado
- 3/4 cup thin rice noodles (if you can find brown rice noodles, all the better)
- 1/3 cup raw cashew pieces
- 6 large shiitake mushroom slices (it's easiest to buy them rehydrated, otherwise you'll have to do this yourself)
- 1/2 orange bell pepper (yellow or red would work, too)
Before getting started, cook the rice noodles following the directions provided on the package (consists of basic boiling). Cut the avocado into slices, chop the bell pepper into matchsticks, and sauté the mushrooms in a bit of olive oil until soft. Set a large plate out to make your spring rolls on, and you're ready to bundle!To get started, pull out a single sheet of rice paper and rinse under some cool water, making sure to get both sides wet. After doing so, the sheet will still be firm, but it'll soften as you prepare the roll (not so much that it'll tear while wrapping). You'll want to make one roll at a time, otherwise your rice papers will become too sticky to work with as you go in-between preparing the others.
In the middle of the paper, set three avocado slices, two tablespoons rice noodles, one shiitake mushroom slice, 4-5 bell pepper slices, and a tablespoon's-worth of cashew pieces (you can mix the cashews into the rice noodles prior to wrapping, but I found that the cashews grew soggy when I did this).
 |
| I wasn't lying when I said these papers can pack the food in. My first three attempts were legit burritos. (*additional rolls not pictured) |
For a healthy peanut sauce recipe that would make for another great dipping sauce option, be sure to check out my post on peanut sauce noodles!
Tuesday, January 14, 2014
Detoxing: what does it actually mean, and do cleanses work?
If you're friends with a health-conscious individual, are one yourself, or have stood in any public area within California or New York, you're likely to be familiar with the term, "detox." People are drawn into juice cleanses, raw diets, and stop drinking caffeine, all in the name of detoxing. But what does it really mean to detox?
Honestly, I'd never really considered this question until now. Shortly after beginning my research, I was able to conclude that there's no definitive definition for the practice. On the most basic level, detoxing is ridding your body of toxins (no, really?), but it can take on various forms depending on the context. The word, "toxin" can be used to reference negative energy, too much time spent on social media, or second-hand cigarette smoke, to name a few examples. As far as this post goes, we're going to look at toxins mainly in terms of nutrition.
Everyday, we ingest mercury from the fish we eat, pollution from our industrial surroundings, and pesticides from produce. Unless you plan to radically restrict your diet, or, well, stop breathing, preventing intake of these harmful substances is somewhat out of our control. This gives many good reason to go on detox diets, doing what they can to cleanse their bodies of all impurity. What many detox programs and marketers of detoxifying food products fail to emphasize (or mention at all) is that our bodies naturally detoxify themselves through the liver, kidneys, skin, and intestinal tract.
Considering the numerous amount of toxins we're exposed to each day (more so than ever before), lending your hard working organs a hand could prove to be highly beneficial. By eating nourishing foods and cutting back on those containing harmful substances, we can assist our bodies in ridding of the waste we conjure up and prevent more from coming in. We may not have control over the external factors affecting us, but we certainly can take charge of those we do!
Many detox programs ask you to completely remove various food groups from your diet for a given period of time (many of which our bodies depend on for nutrients). Now, here's something to consider: many of these restrictive detox diets aren't scientifically backed and ultimately do you more harm than good. If these restrictions are kept up long term, they could lead to nutrient deficiencies and intolerances, muscle breakdown, and/or bring on intense cravings that could easily result in episodes of all-out binging. So, unless you suffer from an allergy or illness brought on from one of these such food groups, I wouldn't recommend slashing them from your diet. Too much of anything can prove harmful, but moderate consumption of foods that offer ample health benefit is another story (i.e. dairy, protein, and whole grains, these commonly landing on many detoxs' "not to eat" list).
My advice? Forget the cleanses and promote detoxification by limiting the foods that cause you more harm than good. Easy as that. Below are a list of foods and ingredients (commonly consumed in great amounts) to consider cutting back on:
Refined sugars: Made up of both glucose and fructose, the liver has to work harder to metabolize refined sugars than it does to metabolize foods made up solely of glucose (being unrefined starches, such as potatoes). All of the body's cells work to break down glucose, but the liver alone is responsible for metabolizing fructose. When large quantities of refined sugar are ingested, the liver converts much of it to fat. Overconsumption can lead to increased feelings of hunger (resulting in overeating, and thus, weight gain) and diseases associated with metabolic syndrome (including diabetes, nonalcoholic fatty liver disease, and hypertension).
Saturated and trans fats: By blocking blood flow to the heart and increasing cholesterol production, these unhealthy fats can increase risk of cardiovascular disease, weight gain, diabetes, stroke, and raised LDL cholesterol.
Excess sodium: Our kidneys are responsible for ridding of the sodium our bodies don't need for proper functioning. When too much comes their way and they aren't able to rid of it all, the sodium becomes entrapped in our bodies, which can result in high blood pressure and its associated diseases, such as stroke and coronary artery disease.
Processed foods: In them, you're likely to find refined sugars, unhealthy fats, and excess sodium, along with other harmful additives that could impair cognitive function, cause weight-gain, and increase your chances of developing chronic disease.
Alcohol: Many have experienced alcohol's short-term affects (headaches, slowed metabolism, dehydration, etc.) but long-term heavy drinking can lead to lasting consequences, including fatty liver disease, increased risk of cancer, and reduction in the size of your brain cells.
Canned goods: Studies have shown that taking in too much BPA (found in the cans' lining) can lead to an increased risk of diabetes, heart disease and reproductive disorders, among other consequences.
By eating a diet made up largely of nutrient-dense foods (vegetables, fruits, lean meats, whole grains, healthy fats), you can naturally help your body's system in the detoxification process. No restrictive diets necessary. To make cutting out the junk virtually painless, take a look at Greatist's list of 49 detox recipes!
Honestly, I'd never really considered this question until now. Shortly after beginning my research, I was able to conclude that there's no definitive definition for the practice. On the most basic level, detoxing is ridding your body of toxins (no, really?), but it can take on various forms depending on the context. The word, "toxin" can be used to reference negative energy, too much time spent on social media, or second-hand cigarette smoke, to name a few examples. As far as this post goes, we're going to look at toxins mainly in terms of nutrition.
Everyday, we ingest mercury from the fish we eat, pollution from our industrial surroundings, and pesticides from produce. Unless you plan to radically restrict your diet, or, well, stop breathing, preventing intake of these harmful substances is somewhat out of our control. This gives many good reason to go on detox diets, doing what they can to cleanse their bodies of all impurity. What many detox programs and marketers of detoxifying food products fail to emphasize (or mention at all) is that our bodies naturally detoxify themselves through the liver, kidneys, skin, and intestinal tract.
Considering the numerous amount of toxins we're exposed to each day (more so than ever before), lending your hard working organs a hand could prove to be highly beneficial. By eating nourishing foods and cutting back on those containing harmful substances, we can assist our bodies in ridding of the waste we conjure up and prevent more from coming in. We may not have control over the external factors affecting us, but we certainly can take charge of those we do!
Many detox programs ask you to completely remove various food groups from your diet for a given period of time (many of which our bodies depend on for nutrients). Now, here's something to consider: many of these restrictive detox diets aren't scientifically backed and ultimately do you more harm than good. If these restrictions are kept up long term, they could lead to nutrient deficiencies and intolerances, muscle breakdown, and/or bring on intense cravings that could easily result in episodes of all-out binging. So, unless you suffer from an allergy or illness brought on from one of these such food groups, I wouldn't recommend slashing them from your diet. Too much of anything can prove harmful, but moderate consumption of foods that offer ample health benefit is another story (i.e. dairy, protein, and whole grains, these commonly landing on many detoxs' "not to eat" list).
My advice? Forget the cleanses and promote detoxification by limiting the foods that cause you more harm than good. Easy as that. Below are a list of foods and ingredients (commonly consumed in great amounts) to consider cutting back on:
Refined sugars: Made up of both glucose and fructose, the liver has to work harder to metabolize refined sugars than it does to metabolize foods made up solely of glucose (being unrefined starches, such as potatoes). All of the body's cells work to break down glucose, but the liver alone is responsible for metabolizing fructose. When large quantities of refined sugar are ingested, the liver converts much of it to fat. Overconsumption can lead to increased feelings of hunger (resulting in overeating, and thus, weight gain) and diseases associated with metabolic syndrome (including diabetes, nonalcoholic fatty liver disease, and hypertension).
Saturated and trans fats: By blocking blood flow to the heart and increasing cholesterol production, these unhealthy fats can increase risk of cardiovascular disease, weight gain, diabetes, stroke, and raised LDL cholesterol.
Excess sodium: Our kidneys are responsible for ridding of the sodium our bodies don't need for proper functioning. When too much comes their way and they aren't able to rid of it all, the sodium becomes entrapped in our bodies, which can result in high blood pressure and its associated diseases, such as stroke and coronary artery disease.
Processed foods: In them, you're likely to find refined sugars, unhealthy fats, and excess sodium, along with other harmful additives that could impair cognitive function, cause weight-gain, and increase your chances of developing chronic disease.
Alcohol: Many have experienced alcohol's short-term affects (headaches, slowed metabolism, dehydration, etc.) but long-term heavy drinking can lead to lasting consequences, including fatty liver disease, increased risk of cancer, and reduction in the size of your brain cells.
Canned goods: Studies have shown that taking in too much BPA (found in the cans' lining) can lead to an increased risk of diabetes, heart disease and reproductive disorders, among other consequences.
By eating a diet made up largely of nutrient-dense foods (vegetables, fruits, lean meats, whole grains, healthy fats), you can naturally help your body's system in the detoxification process. No restrictive diets necessary. To make cutting out the junk virtually painless, take a look at Greatist's list of 49 detox recipes!
Friday, January 10, 2014
IWTL's Blogiversary: marking one year
On January 6, Intrigued With The Lean celebrated its first anniversary. It's been one full year, full of great change. Over the past twelve months, my career ambitions have evolved, I moved back to Texas from California, and, of course, I took on this blog. I never imagined that Intrigued With The Lean would impact my life as heavily as it has; what began as a casual project quickly became my continuous source of pride and my greatest ongoing challenge to date.
A year ago, I had no way of foreseeing the extensive amounts of research, editing, and brainstorming that would come to take over every ounce of my free time. In the early stages, my friends and family would question why I put myself through the strain and expend my energy to write the blog. Sometimes, I would question this myself, but my passion for helping others lead healthier lifestyles would always catch up with me. All of the nights spent in, the countless hours scouring the Internet for information, the scrutinizing over the tiniest adjustments in word choice—it's all worth it.
Intrigued With The Lean has resulted in many valuable outcomes, including an increase in the quality of my writing and giving me the motivation to use a kitchen appliance other than the microwave. While I highly value these new assets, the most cherished and least anticipated of them all is the incredible wealth of support I've received from the most unexpected people. All of those who have reached out to me, many being friends and acquaintances I haven't spoken to in years, are what have kept me going throughout the times of stress. I'll admit, there have been occasions when I've teared up (there may have even been an instance of outright bawling...) as a result of the unsolicited encouragement. I can't put into words how grateful I am for each one of you and the positivity you provide me with.
And of course, I couldn't go without thanking my good friends and family that have selflessly contributed their time to proof-reading my posts (especially my previous roommate, Casey, my brother, Sam, and my mom, all of whom have taken on the largest bulk) to help me produce what I hope to be clear and interesting content that, you, my readers, can truly benefit from and enjoy.
Writing this blog provides me with unrelenting sums of knowledge, pleasure, and experiences. I can't wait to see how Intrigued With The Lean continues to transform as we delve into year number two!
A year ago, I had no way of foreseeing the extensive amounts of research, editing, and brainstorming that would come to take over every ounce of my free time. In the early stages, my friends and family would question why I put myself through the strain and expend my energy to write the blog. Sometimes, I would question this myself, but my passion for helping others lead healthier lifestyles would always catch up with me. All of the nights spent in, the countless hours scouring the Internet for information, the scrutinizing over the tiniest adjustments in word choice—it's all worth it.
Intrigued With The Lean has resulted in many valuable outcomes, including an increase in the quality of my writing and giving me the motivation to use a kitchen appliance other than the microwave. While I highly value these new assets, the most cherished and least anticipated of them all is the incredible wealth of support I've received from the most unexpected people. All of those who have reached out to me, many being friends and acquaintances I haven't spoken to in years, are what have kept me going throughout the times of stress. I'll admit, there have been occasions when I've teared up (there may have even been an instance of outright bawling...) as a result of the unsolicited encouragement. I can't put into words how grateful I am for each one of you and the positivity you provide me with.
And of course, I couldn't go without thanking my good friends and family that have selflessly contributed their time to proof-reading my posts (especially my previous roommate, Casey, my brother, Sam, and my mom, all of whom have taken on the largest bulk) to help me produce what I hope to be clear and interesting content that, you, my readers, can truly benefit from and enjoy.
Writing this blog provides me with unrelenting sums of knowledge, pleasure, and experiences. I can't wait to see how Intrigued With The Lean continues to transform as we delve into year number two!
~A brief look into a few IWTL-induced moments from the past year~
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| At the park shooting my feature on trainer Nick Hassell. |
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| The completely improvised tilapia fillets that turned out to be a delicious success, thanks to my good friend Christian's cooking instincts. |
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| Meeting two of my biggest inspirations, Karena and Katrina of Tone It Up, at their South Coast Plaza meet up this past November. |
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| The easiest (and healthiest) indulgent-tasting dessert I've ever made: microwavable chocolate mug cake. No question why this post was a hit. |
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| Shooting one of my favorite posts with photographer Artem Barinov: Valentine's Day: sweating with your sweetie. |
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| And we mustn't forget the time I had to photograph the tacos for my Tex-Mex post on paper towels...because us college students ran out of plates. |
Tuesday, January 7, 2014
Homemade Tomato Sauce: a versatile sauce brimming with hidden nutrients
When it comes to sauces, tomato might be the most popular around. Appearing in countless pasta dishes, soups, and as a vital ingredient for pizza, tomato sauce is ever prevalent. With tomatoes being a substantial source of vitamin C, lycopene, and vitamin E, you'd think that adding tomato sauce to your meal would be a guaranteed way of enhancing your food's health-value, right? Not always.
Store-bought tomato sauces can be sneaky sources of added sugar, many containing 8-10 grams for a half cup serving. That's around the same amount you'll find in a serving of Nabisco Chips Ahoy! Original Chocolate Chip cookies. The next time you go to make a dish with tomato sauce, why not forgo the added sugar and cook up your own? Besides, you can't even begin to compare store-bought sauce to the freshness and taste of homemade!
I recently tried out the Super Healthy Tomato Pasta Sauce recipe from Jeanette's Healthy Living, and my family can vouch for me when I say it was delicious! What's great about this recipe in particular is that it manages to pack in extra veggies for an added nutritional boost, and you don't even notice they're there! (This is great for those who aren't vegetable fans and need to get their fill.) My step-mom and I made a slightly different version than the original recipe in that we used diced tomatoes as opposed to pureed, whole peeled tomatoes. This made for a chunkier sauce, so if you'd prefer a smoother sauce, I recommend going by the original's cooking instructions (link provided above).
To make this veggie-packed tomato sauce, you'll need: (makes a large pot's worth)
- 1.5 tablespoons olive oil
- 1 medium onion
- 1 cup carrots
- 1 cup celery
- 1 red bell pepper
- 10 ounces mushrooms (you can find 10 oz packages at Trader Joe's)
- 4 cloves garlic
- 3 28-ounce cans diced tomatoes
- Salt and pepper, to taste
Before you start cooking, chop up the onion, carrots, celery, red bell pepper, mushrooms, and garlic. Once prepped, heat the olive oil in a large pot over medium heat and add in all the chopped veggies. Sauté all until the onions soften— this should only take a few minutes. (If it's easier for you, you could sauté the veggies in a separate pan and then transfer them into the pot once they're ready, but keep in mind you'll have more to clean up!) When ready, pour the diced tomatoes into the pot with all the juice.
Let all come to a boil before reducing the heat to low, allowing the ingredients to simmer for 30-40 minutes. Add in the salt and pepper, and you're read to use the sauce on whatever dish you please! Bon appétit!
Store-bought tomato sauces can be sneaky sources of added sugar, many containing 8-10 grams for a half cup serving. That's around the same amount you'll find in a serving of Nabisco Chips Ahoy! Original Chocolate Chip cookies. The next time you go to make a dish with tomato sauce, why not forgo the added sugar and cook up your own? Besides, you can't even begin to compare store-bought sauce to the freshness and taste of homemade!
I recently tried out the Super Healthy Tomato Pasta Sauce recipe from Jeanette's Healthy Living, and my family can vouch for me when I say it was delicious! What's great about this recipe in particular is that it manages to pack in extra veggies for an added nutritional boost, and you don't even notice they're there! (This is great for those who aren't vegetable fans and need to get their fill.) My step-mom and I made a slightly different version than the original recipe in that we used diced tomatoes as opposed to pureed, whole peeled tomatoes. This made for a chunkier sauce, so if you'd prefer a smoother sauce, I recommend going by the original's cooking instructions (link provided above).
 |
| I've been eating the leftovers plain, sans any bread, crackers, or pasta. It's that good. |
- 1.5 tablespoons olive oil
- 1 medium onion
- 1 cup carrots
- 1 cup celery
- 1 red bell pepper
- 10 ounces mushrooms (you can find 10 oz packages at Trader Joe's)
- 4 cloves garlic
- 3 28-ounce cans diced tomatoes
- Salt and pepper, to taste
Before you start cooking, chop up the onion, carrots, celery, red bell pepper, mushrooms, and garlic. Once prepped, heat the olive oil in a large pot over medium heat and add in all the chopped veggies. Sauté all until the onions soften— this should only take a few minutes. (If it's easier for you, you could sauté the veggies in a separate pan and then transfer them into the pot once they're ready, but keep in mind you'll have more to clean up!) When ready, pour the diced tomatoes into the pot with all the juice.
Let all come to a boil before reducing the heat to low, allowing the ingredients to simmer for 30-40 minutes. Add in the salt and pepper, and you're read to use the sauce on whatever dish you please! Bon appétit!
Friday, January 3, 2014
Workouts: a total body, at-home routine to dodge the packed gym
Hello January and hello crowded gyms. It's the beginning of the new year, and resolutions are among us. One of the most popular resolutions is to get in shape, and the start of January is when peoples' motivation is at an all-time high. Being incredibly passionate about living a healthy lifestyle (pretty much goes without saying), it's great to see so many become determined to improve their health by hitting the gym. What I don't love is when there isn't an inch of space on the stretching matt and every exercise machine is being used.
If you're pressed for time and can only fit in exercise during the gym's peak hours, consider getting a full-body workout at home. Below is one of my favorite Fitness Blender videos, their Pilates Glute and Thigh workout. Follow this up with XHIT Daily's 10 Minute Ab Workout and a few good sets of push ups (I provide a variety of push up options in the attached link), and you've got yourself an equipment-free, body-toning routine! If you really push yourself, moving through each exercise with few breaks in between, you could easily have the whole workout done in 35-40 minutes!
Get the year started on an active note— don't let the gym swarms stop you!
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