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Tilapia or Halibut Black Bean Enchiladas Recipe

6 Aug

Hey lovelies, I must share with you this yummy recipe! It’s simple and will fill your house with a tasty aroma! I introduce to you, Tilapia or Halibut Black Bean Enchiladas!

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Ingredients

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2 tilapia fillets (halibut preferred)

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1 cup heavy cream 

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1 egg

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1 cup Italian style bread crumbs

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1 tablespoon extra virgin olive oil 

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1/2 cup chopped red onion

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1 teaspoon ground cumin

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3/4 cup salsa (I used medium)

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1 can (15 oz) black beans, rinsed and drained 

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1 cup shredded Monterey Jack cheese or shredded cheddar cheese (I used cheddar)

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10 corn tortillas (6 inch) 

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1 can (10 oz) green enchilada sauce

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Pepper jack cheese 

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1/4 cup of cilantro to add as a garnish

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1 avocado 

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Directions 

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Preheat oven to 350

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Mix the heavy cream and egg until combined

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Pour bread crumbs in a bowl 

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Place fish fillet in cream mixture covering entire fish and then place in bread crumbs. Be sure entire fish is covered.

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Add a tablespoon to a skillet over medium heat, cook each fish fillet for 4 minutes on each side. 

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When fish is cooked, cut into 1/2″ pieces (thin but enough to add a healthy/generous portion into tortilla)

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Spray 11×7-inch (2-quart) baking dish with cooking spray. In a skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in salsa, beans and cheese. Remove from heat.

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Heat tortillas in microwave

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Place 1/4 cup bean mixture along center of each tortilla. Add cuts of fish. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Place pepper jack cheese on top to your hearts desire.

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Bake for 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining cilantro and avocado.

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Enjoy the yummy goodness! 

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Thanks for stopping by!

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XO

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Valgal 

Banana Milk Recipe

21 Jul

Good morning lovelies!!!

I just wanted to share a quick, simple, healthy and delicious recipe I found compliments of Instagram – banana milk!

Blend:

1-2 bananas (I used one)

1-2 dates

Vanilla

Water

*I added 1 cup of Light Vanilla Soymilk – Silk

Pour over your favorite granola and top with your choice of fruit! 

For granola I used Nature’s Valley Oats n’ Honey. 

Enjoy!!! (Sorry there’s no picture – I devoured this before I had a chance to snap it!)

Thanks for stopping by!

XO

Valgal 

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Banana Nut Muffins

24 Sep

Good morning lovelies!

We are day numero dos into Fall and it smells and feels so sweet! 

Early this morning I walked my cute boston terrier, Mika, around my neighborhood. I swear, I can feel the change of seasons. The cool breeze and sight chill in the air put pep in my step. It also inspired me to fall into the season.

And fall I did. The autumn weather, the melody of the leaves swaying in the light breeze, and the cool air charmed me to bake. 

This morning I made scrump-tee-lee-ush-es Banana Bread Muffins!

  
Check out the recipe! 

Banana Bread Muffins

Active Time: 15 minutes

Bake Time: 30-35 minutes

Ingredients 

  • 4 Bananas
  • 1 cup White Sugar (I ran out of white sugar so I improvised with the following: 1/2 cup White Sugar, 1/4 cup Raw Sugar, and 1/4 cup Light Brown Sugar)
  • 1 teaspoon pure Vanilla 
  • 1 1/4 teaspoons Baking Powder
  • 2 Eggs
  • 1/4 cup Butter
  • 2 cups Flour
  • 1/4 teaspoon Baking Soda 
  • Cinnamon (optional) – I sprinkled cinnamon on the top of each muffin prior to baking
  • 1 cup Semisweet Chocolate Chips (optional) – I did not use any.

Preparation 

Preheat oven to 350.

Mash bananas and then blend until smooth. Combine all other ingredients one by one until smooth. 

Pour mixture into 12-cup muffin pan.

Or, pour mixture into large greased loaf pan. (If you opt for this, bake time will increase to 50-60 minutes).

Post Baking

You will smell your whole house with the fall aroma of Banana Bread! Open a window and enjoy the moment that is upon you. It is remarkably refreshing and invigorating. When your kitchen timer goes off your delicious muffins are ready to go! I often do the toothpick test to make sure there is no batter that sticks to it. If there is, bake a short while longer and check periodically.

Assuming the Banana Bread Muffins are done, take them out. Immediately brush the tops of each muffin with butter. Don’t be shy, a generous amount is okay. The butter will melt immediately. I brushed 4 muffins at a time. Sprinkle raw sugar on the top of each muffin before the butter dries for a beautiful and delectable garnish! *If you baked a loaf, brush the butter on the loaf and sprinkle raw sugar on top to your liking.

Enjoy!

Happy baking! And may you enjoy the colorful season that has welcomed us.

Thanks for stopping by!

Valgal

XO

Banana Nut Muffins

24 Sep

Good morning lovelies!

We are day numero dos into Fall and it smells and feels so sweet! 

Early this morning I walked my cute boston terrier, Mika , around my neighborhood. I swear, I can feel the change of seasons. The cool breeze and sight chill in the air put pep in my step. It also inspired me to fall into the season.

And fall I did. The autumn weather, the melody of the leaves swaying in the light breeze, and the cool air charmed me to bake. 

This morning I made scrump-tee-lee-ush-es Banana Bread Muffins!

  
Check out the recipe! 

Banana Bread Muffins

Active Time: 15 minutes

Bake Time: 30-35 minutes

Ingredients 

  • 4 Bananas
  • 1 cup White Sugar (I ran out of white sugar so I improvised with the following: 1/2 cup White Sugar, 1/4 cup Raw Sugar, and 1/4 cup Light Brown Sugar)
  • 1 teaspoon pure Vanilla 
  • 1 1/4 teaspoons Baking Powder
  • 2 Eggs
  • 1/4 cup Butter
  • 2 cups Flour
  • 1/4 teaspoon Baking Soda 
  • Cinnamon (optional) – I sprinkled cinnamon on the top of each muffin prior to baking
  • 1 cup Semisweet Chocolate Chips (optional) – I did not use any.

Preparation 

Preheat oven to 350.

Mash bananas and then blend until smooth. Combine all other ingredients one by one until smooth. 

Pour mixture into 12-cup muffin pan.

Or, pour mixture into large greased loaf pan. (If you opt for this, bake time will increase to 50-60 minutes).

Post Baking

You will smell your whole house with the fall aroma of Banana Bread! Open a window and enjoy the moment that is upon you. It is remarkably refreshing and invigorating. When your kitchen timer goes off your delicious muffins are ready to go! I often do the toothpick test to make sure there is no batter that sticks to it. If there is, bake a short while longer and check periodically.

Assuming the Banana Bread Muffins are done, take them out. Immediately brush the tops of each muffin with butter. Don’t be shy, a generous amount is okay. The butter will melt immediately. I brushed 4 muffins at a time. Sprinkle raw sugar on the top of each muffin before the butter dries for a beautiful and delectable garnish! *If you baked a loaf, brush the butter on the loaf and sprinkle raw sugar on top to your liking.

Enjoy!

Happy baking! And may you enjoy the colorful season that has welcomed us.

Thanks for stopping by!

Valgal

XO

Fried Egg Over Polenta with Tomatoes and Basil

19 Jul

Good morning & happy Sunday sunshines,
I’d like to share with you a quick, easy breakfast recipe that adds some pizzazz to your eggs. Not only is this recipe simple, it packs scrumptious flavor. Additionally, this is a gluten-free recipe for those of you with a sensitive stomach. Your tastebuds don’t have to be bored! 

Fried Egg Over Polenta with Tomatoes and Basil

Ingredients

  • Trader Joe’s Organic Polenta
  • 4 eggs 
  • Basil
  • 1 tomato off the vine
  • Parmigiano-Reggiani shaved cheese to taste
  • Salt
  • Pepper
  • Extra Virgin Olive Oil to taste
  • Parmesan cheese
  • 1/2 cup water

Preparation 

Remove the polenta from packaging and cut up in small pieces. Place small pieces in a pot and add approximately 1/2 cup of water and a tablespoon of extra virgin olive oil. Turn the stove on medium heat. Mash the polenta together until it’s consistency is smooth. Add more water if necessary. Reduce the heat to low and continue to cook until the mixture thickens. Sprinkle salt and pepper to taste.

On each plate, spoon a square/circle of warm polenta to place fried egg over. 

Brush a thin layer of extra virgin olive oil over warm polenta. Sprinkle Parmigiano-Reggiano shaved cheese, salt and pepper to taste. Add thinly sliced tomatoes. Add basil. 

Add a little extra virgin olive oil to a  frying pan over medium heat. Crack in an egg, one at a time. Cover with lid. Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. Add pepper to taste. Remove from pan.

Place fried egg over polenta. Lightly sprinkle Parmesan cheese. Serve immediately. 

Enjoy! 

Note: The packaging on Trader Joe’s polenta has an alternative method of cooking. Instead of fried round pieces of polenta I wanted a smoother creamier texture. 

XO

Valgal 

   
 

Nothing better than a delicious soup to warm a chilly day!!! BLACK BEAN + BUTTERNUT SOUP

8 Jan

Hello friends!!!

It’s chilly here in the District! Wowwweee! It was 23 earlier which isn’t terribly bad, but the wind factor….oh that wind factor made sure it felt in the single digits. Brrrr!

Reflecting upon the past year–yeah, I’m still reflecting, not “resoluting”, I giggle over my fear of spending money on lunch that I often NEVER went out to lunch, because, you know, DC is expensive…Riiiiiiiggggght???  Let me clarify, I participated in the walking to lunch and I watched my colleagues/friends eat a $12+ meal. I walked to trendy restaurants and sipped on their complimentary water with lemon as I dined with my paper bag lunch. I did this time and again at the best bibimbap spot ever, and at the coolest grilled cheese sit-down restaurant known as GCDC, to name a few. I dined out but never ate out. I’m a foodie. What gives? Sure I wanted to save a buck, but food is art, and I like to acquire I mean consume art! It’s well worth the price and I’m a collector. Right!!!!

I finally decided to eat out at least once a week. Sometimes it’s a $5 vegetarian or pescetarian friendly sandwich and other times my entrée of choice is barely shy of a $20 price tag. I almost always buy a $2.75 rice krispie treat at Devon and Blakely on the days I eat out. I go out of my way for this. I don’t care. I have to. I’m an addict.

***If I eat the rice krispie treat, no matter how I feel, I make sure I run, and I run a little extra to burn it off…I do the same thing with York Peppermint Patties…I frequent YPPA often *you know, York Peppermint Patty Anonymous? Oh it’s bad. I keep them in the freezer and when I want one, I nibble on it. It’s like a peppermint fluff of yumminess on my tongue that slowly melts.***

But back to lunch. There’s this one spot I have dined at a handful of times. I always love me their sandwiches and salads. Oh they pair so well together! Mmmm! The soups of the day were always appetizing flavors but who wants hot soup on a hot day? My logic could be deranged because I love iced Americanos always, including cold days, cold days like today. But hot soup on a hot day? No freaking thank you!!! Anyway, it was finally cold enough to order soup here. The day we met I paid $5. A cheap date! Holy guacamole, new addiction (and it’s cheap!!!) ßI love exclamations!

I ordered the vegetarian friendly soup, the Black Bean & Butternut soup. I couldn’t get enough. I was captivated by its flavor and flare. I savored every single bite. When it came to my last bite, I was seriously depressed. I was Doug Heffernan on King of Queens when he serves himself up his last spoonful of pudding. “I get so sad when my foods coming to an end…when you start seeing the bottom of the [bowl] you know it’s almost over…” Oh the travesty!!!
The next day of work was a Monday. I woke up stoked to go back and get more soup! It was a chilly day and soup was a must! I coerced my team to join me (like it was a big deal! Hehe) and we jetted out. I went to order and my vegetarian friendly soup of the day was split pea soup. Whaaaat! No. NO!!!! I tasted it. It was good. Not great like the Black Bean & Butternut soup. I ordered it.

I needed my fix. The next day I called the restaurant to inquire about the soup of the day. I crossed that line. Yea, that line. I’m a soup stalker. Apparently Black Bean Butternut soup and I can only date on Fridays. Seriously. What an effed up relationship…but the Friday slot…hells to the yea! That means something! Friday is sought after real estate-that’s hot! Ha!

Needless to say, I have a tentative date every Friday, so long as the weather permits! Damn these conditions.

But today, today is Wednesday. I’m given the shaft on Wednesdays. But it was particularly cold. I wanted my Black Bean & Butternut soup but was afraid to come across needy if I asked for a secret engagement. I decided to channel my inner Betty Crocker and make it myself. That’s right, ho-freaking-me, MADE..I mean, homemade…

Nothing better than a delicious soup to warm a chilly day!!!

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Here’s the recipe I followed from Sprouted Kitchen… http://www.sproutedkitchen.com/home/2012/1/25/black-bean-butternut-soup.html

Recipe: BLACK BEAN + BUTTERNUT SOUP // Serves 4-6 Inspired by Coconut and Quinoa Some of my measurements are pretty vague, but in a stew-like soup, perfection is not necessary. Taste as you go, add more spice if necessary but beware that both chipotle and cayenne are SPICY, so start small. You can cook your beans from scratch or used canned for the sake of time. 1 Tbsp. coconut or extra virgin olive oil 1 medium yellow onion, chopped 3 cloves garlic, chopped 1/2 a small head of cabbage, chopped (heaping 2 cups) 3 cups cubed butternut squash (sweet potato would be good too) 3 cups low sodium vegetable broth 1 tsp. cumin 1 tsp. cocoa powder pinch of chipotle powder or cayenne pepper 2 cups cooked, black beans (about one can, rinsed and drained) salt to taste avocado, for garnish cilantro, for garnish // tortilla crispies // 3 corn tortillas scant 1 tsp. extra virgin olive oil 1/2 tsp. sea salt

Directions: In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes. Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook. Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste For the tortilla crispies, preheat the oven to 375′. Stack them and slice into thin matchsticks. Spread on a baking sheet, dirzzle with the oil, sprinkle the salt and toss gently to coat. Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through. Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies! A sprinkle of goat cheese would be quite nice as well.

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Enjoy my friends!!!

Happy running! J

Valgal aka Valarina

Blackberry Smoothie Recipe

13 Oct

Hello friends!

I woke up and I was ravenous! I looked to my dependable Blendtec to do the trick after rummaging through the fridge.

I gathered some random ingredients and hoped for the best. And WOW-WEEEE it was better than the best! It was delightful, hydrating, and nutritious.

First off, you must like blackberries. Blackberries have a high concentration of antioxidants, are low in calories, practically fat free but you ought not to worry about that because these are blackberries and not a palmier (double yummy) laden in butter (yummy), and a great fiber source to name a few benefits. So if you like blackberries, keep reading.

You should also like or be open to the idea of eating chia seeds. Chia is very versatile. It can be used in smoothies, sprinkled on salads and yogurt, and poured into your water. Chia seeds are one of the world’s oldest sources of nutrition, and has been documented to have been eaten by the ancient Aztecs and Mayans. The Born to Run book, authored by Christopher McDougall, tells us that chia seeds are a staple for the Tarahumara Indian Tribe in the Mexican Copper Canyons. Chia seeds offer the highest combined plant source of omega-3, fiber and protein, alongside a range of vitamins, minerals and antioxidants.  Chia offers essential wholefood nutrition that is often lacking in the modern diet. For more information, visit

http://thechiaco.com

And if you’re still intrigued, read on to get your blend on!

Blackberry Smoothie Recipe yields 2 Servings

2 cups of Trader Joe’s Green Plant Juice

1 cup of Tropicana 50 Orange Juice No Pulp (if you like pulp, go for it)

2 cups frozen blackberries

1 chia shot packet by The Chia Co.

Blend it up and enjoy! Nom Nom!!!

Nutrition Facts 1 Serving

284 Calories

2.5 grams of Fat

0 grams of Cholesterol

52.5 grams of Sodium (mg)

600 mg of Potassium

57.1 grams of Carbohydrates

9 grams of Fiber

42 grams of Sugar (all natural)

5 grams of Protein

32.5% Vitamin A

105% Vitamin C

28.4% Calcium

25.5% Iron

*Percent Daily Values based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I hope you enjoy! For me, this was a perfect breakfast pre-run as it was hydrating and fueled me with all the essentials!

What are your favorite smoothie recipes? Do share!!! I can’t wait to give them a whirl!

Happy running and happy fueling!

XO

Valgal

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Paleo & Other Diet Schmiets

16 Aug

Hello there friends! Happy Saturday.

Here I am on this cool summer morning sipping my coffee after indulging in what was a delicious breakfast.

I got to thinking, when did indulgence become a euphemism for guilt? I harbor no guilt for what I just ate. It was healthy and it tasted good. Really good.

But why should really good equate to instaguilt? This shouldn’t be how we are programmed to think.

Geez-us!

My breakfast was a toasted slice of wheat bread layered with a thin spread of butter (less than a quarter teaspoon) and ricotta cheese (half a teaspoon), decorated with a little less than a quarter avocado, a pinch of arugula and an egg sunny side up. For taste I added a dash of pepper and sea salt. Nom. Nom.

It was delightful.

I don’t feel guilty for what I ate even though I know what I ate goes against every diet craze out there right now. Why would I feel guilty over something that is heart healthy, filling and will help fuel my run a little later? Where’s the guilt in consuming 300 calories of yummy goodness?

Here’s my point…

I used a little butter to add flavor—fat! I ate carbs/grains—oh no, gluten. All NO NOs on the Paleo diet.

Holy shyster.

I committed and abhorrent sin in name of the Paleo Gods. I would be banned from their community. (I’d gladly accept their judgment!)

Marketing has ingrained in us that if we don’t follow the diets advertised we are failures. I’m not going to buy in to their schemes. The truth is, they don’t give a flying regard about you. It’s all a ploy to get you to buy-in to their notion of what healthy is and what healthy looks like because they need your money. They have a bottom line and their bottom line is profit. Think about it.

I don’t eat gluten-free intentionally. But I like some gluten-free products.

I’m not a vegan. But I love eating vegan-friendly foods.

I’m will never NOT eat carbs. I’d fail at Atkins every day. In that respect, I’d wear failure as a badge of honor. Screw you, Atkins diet.

On that note screw Paleo, too!!!

I should have prefaced my true thoughts of Paleo…In my opinion it is an okay diet. But can you make Paleo a part of your lifestyle forever? Seriously, I’m asking you.

Drink Gluten-free Beer, forever? Seriously?

Gross.

I could not be on a diet that robs me of these luxurious and tasty delights—delights that I crave after a long run. A cold, refreshing, tasty beer. Yes, please!!!

Diet schmiets. Why do you even want to be on a diet? Make it a lifestyle about health and moderation!

Gluten-free, organic, Paleo, low-carb, vegan, no trans-fat are all buzzwords. Why not indulge in a bump of cocaine while you’re at it. It’s also gluten-free. I mean seriously friends, don’t get lost in the hype of these diet crazes.

Back to Paleo. Paleo is unique. It’s not for me but it could be for you. As a distance runner, I couldn’t fathom restricting my carbs to its model. The exclusion of grains and legumes from my diet, which are essential carb sources for runners, would have me running on empty and prone to injury and quick exhaustion. It would counter all of my training efforts.

The diet models that of the diet in the prehistoric days. In simple terms, if a caveman did not eat it, you shouldn’t. Put the gummy bears down (there are bags of Haribo in the freezer waiting for me to, dare I say, indulge in). I recognize that our society eats too much processed foods and sugary drinks. But I don’t agree that the agricultural revolution is to blame. Additives and refined sugars, maybe, but the agricultural revolution? That’s like saying death is a result of a birth. We can all see the association but the nexus is far off. It’s an ignoramus connection. Farming is the cornerstone of our diet. So what gives with the topic of grains? Haven’t we been eating them since the beginning of agriculture? Ugh.

Paleo Shmaleo…

Did you know you can eat bacon on Paleo?

You’re new to Paleo and you have two options on the breakfast menu.

Option 1: Eggs and tons of bacon.

Option 2: Oatmeal with a teaspoon of brown sugar and berries.

Option 1 is your only choice. A breakfast laden with fat. Paleo. Yes. Healthy? No.

I suppose I should have whisked up a heaping serving of eggs and fried bacon this morning and then proceeded to lick the plate of its bacon drippings. Too bad I would have had to succumb to using my tongue instead of a slice of bread. J/K

Anyways, try to find out if Chia seeds are paleo-friendly. It’s an interesting debate. I want to eat and be happy. I want to run and have the energy to do so. I do not like to eat a ton of meat and I don’t want to follow a diet that tells me I have to. It creates GI discomfort for me. I listen to my body. That’s my diet. I prefer to eat salmon, yellowtail, tuna and halibut. I love fish. But I’m not going to go to any extreme to satisfy the requirements of a diet craze.

I’m not putting you down if you follow a diet. If you’re a Paleonite or a gluten-free gal or guy. If you have Celiac, I encourage gluten-free. That makes your lifestyle more comfortable! Yay. I just beg of you to be cautious with buzzwords. Pay attention to your body and what your body is telling you. Again, Paleo’s premise is great, it encourages lean meats (bacon when other alternatives aren’t available), and fruits and vegetables. I could eat fruit and vegetables all day long. But it’s too strict with the eradication of dairy, legumes and other foods that support a healthy diet, especially for me and you other distance runners out there.

I know I didn’t write much about the science and nutrition surrounding the diets and that of my opinion. I don’t feel I need to drown you with facts and research. I encourage you to read up on the diets. Read the good. Read the bad. Form your own opinion.

As for me, I eat what I want. My staples are pretzels, gummy bears and chia seeds, as well as tons of fruit and vegetables. I indulge in an occasional beer or shot of tequila. I’m a fan of wine.

I don’t diet. I live a healthy lifestyle with moderation. About 80% of my diet is good. The other 20% is comprised of chocolate, gummy bears or cookies…I might run a little longer than the usual on those days. I don’t believe in depriving your body and I don’t think you should.

If you remember one thing from reading this, remember this—cocaine is gluten-free! But it doesn’t mean it’s good for you.

Happy running!

XO

Valgal

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Delicious Breakfast Scramble!

19 Jul

This is what I made for breakfast this morning. It was delicious! I added arugula on top of the baguettes for additional flavor!

Recipe from Epicurious

http://www.epicurious.com/recipes/food/views/Soft-Scrambled-Eggs-with-Fresh-Ricotta-and-Chives-241876

Makes 2 servings

Fresh ricotta brings out the eggs’ creaminess.
Ingredients

4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1 tablespoon butter
1/2 cup fresh ricotta cheese*
4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
Whole chives (optional)
Preparation

Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.

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40 Miles Strong!

19 Jul

Hello friends!

Whoa weeeee! I’m beginning to feel the fatigue from my day.

I woke up bright and early to make the hubs a delicious breakfast so he could go straight to work and not hassle with it. You see, this weekend he’s working ungodly hours. He wrapped up last night at midnight and is planning on doing the same the thing today.

This occasion has called for me to polish up on my domesticated skills. I love playing into this role. I love the traditional role of a housewife/woman—I’m not saying I buy in to its entire orientation. I’m not a “typical” housewife, or even a housewife at that. I’m a wife with several hats. After all, the traditional role and expectations of a wife are too antiquated for my taste. I do more than cook, clean, and bear children (I haven’t quite crossed this one off the list yet). My point is, there exists a dichotomy between old school traditional roles and new school traditional roles. I like it because each day brings on a new set of circumstances and I get to choose which role I assume in an effort to be a good wife and keep a good home. I’m not good at it all the time. I won’t lie. But I try.

As far as today goes, I have assumed both roles at different times. I have waited on my husband as much as I can because the poor man can’t break away from the computer. And that’s okay. I’m here to support him.

Just like I want to support him, he wants to support me. And support me he did. He encouraged me to get out of the house and enjoy my long training run or bike ride. I hesitated because I didn’t want to be selfish and leave him home while I was out exploring the paths and getting my sweat on. I felt guilty because I knew he wished he could join me and I also felt guilty because I had already accepted the old school traditional role of a woman but I was eagerly trying to cash-in for the alternative! He was asking me to shift gears and focus on me. I wanted to. But I felt guilty because I easily obliged. There’s the proof that I’m not so good at the traditional role…

I shifted the gears back on me.

I pumped air in my tires and off I went! I covered 40 miles on my bike!!! It was the longest ride I’ve had to date of consecutive miles. I was so inspired and felt immense happiness and confidence that I was out there alone. The breeze from my speed felt cold against my sweat. The tree canopy over one of the trails was brilliant in colors of green. The sun was hidden behind the overcast of the clouds and what was left of the light was dimmed by the foliage. I maintained a very comfortable temperature allowing for me to press harder and faster. I was able to maintain a faster speed than normal until I hit a 10 mile slight incline. My speed began to slow but each time I noticed I was fading, I tried to press harder. I began to wonder how different my performance might be when I ride with my clips. I’m confident that they will help me with my speed and endurance to cover more distance. Or maybe I’m overconfident and there won’t be any difference at all! I’m a novice. I don’t know anything about this sport yet! Being new to this bicycling thing (a new addiction) I have to remind myself that it’s okay to be not-so-good. Not-so-good, oh my gosh the idea of being no-so-good causes me distress! I have great expectations and I want to meet and exceed them—now! I’m cognizant that the only way I can be better is if I continue to practice, press forward, and challenge myself—just like I do with running.

I finished my laborious 40 mile ride in 2 hours 47 minutes and 56 seconds (2:47:56). My average speed was 14.3 mph—that dang incline!!! (I’m full of excuses!) I just need to get stronger! My maximum speed was 21.3 mph. Not too shabby!

Here’s to hoping that I can continue to get stronger and faster. Now that I’m mixing running with cycling I can’t wait to see how my performance for both sports improves. J I’m thinking a duathlon is in my future, that and a tri, either a sprint or Olympic! I have to hit the water soon if that’s going to happen. That’s a whole new saga of embarrassing! But that’s okay, I like laughing at myself and welcome you to join me!

As for right now, I’m shifting gears again so that I can go back to being a good housewife. It’s time to prepare dinner.

An article posted from the 1950s warns me that if don’t assume this role, and if I don’t cook a good dinner, my husband will leave me. No kidding…read for yourself. I hope it’s a joke.

“Woman, you have no idea how lucky you are to have landed a man. But as the literature of the mid-century’s greatest matrimonial minds tells us, he’s one wrinkled shirt away from leaving you. Housekeeping accomplishments and cooking ability are, of course, positive essentials in any true home, and every wife should take a reasonable pride in her skill. Happiness does not flourish in an atmosphere of dyspepsia. Bad cooking is responsible for dyspepsia, dyspepsia is responsible for grouchiness and irritability, grouchiness and irritability lead to quarrels and squabbles. And bad cooking, which is the usual thing in the average American home, has been responsible as much as any other factor for driving the husband to the saloon, and to other places. And when she does cook, she should cook, and not be, as somebody said, a mere can opener.”

http://mentalfloss.com/article/52108/7-tips-keeping-your-man-1950s

I’m so lucky to have landed a man! Yes! My life is complete with full satisfaction! OooooKkkkkAaaaaaYyyy…

I think it’s safe to speculate working 20 straight hours contributes to grouchiness and irritability. No? I hope my husband doesn’t mind me cracking open a can of spaghetti-os for his dinner. j/k

Happy Saturday!

Thanks for stopping by and reading!

Happy running and happy riding!

Valgal

XO

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