Beautiful BBQ
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Cauliflower Millet Mash
Millet Mash
Ingredients:
1 cup millet
3 cups water
1 medium onion
1 small head cauliflower
2 Tbsp cold pressed oil (olive, flax, hemp, etc.)
2-3 cloves garlic (optional, but delicious)
¼ cup arame, soaked for 20 minutes (optional – a huge nutritional boost!)
Unrefined sea salt to taste
Directions:
1. Rinse millet well by covering with water and swishing it around, then draining. Do this 2-4 times until the water runs clear.
2. Chop cauliflower and onion into chunks.
3. Put rinsed millet and water in a large pot and cover with chopped vegetables and salt. Bring to a rapid boil, cover and simmer for 20-30 minutes, until the vegetables are soft and the millet is cooked.
4. Remove from heat, add the cold pressed oil (and arame is you’re using it), and mash with a large fork or potato masher. For an extra smooth consistency, use a hand blender or a food processor.
Millet is like a blank canvas - you can use any type of vegetable you and your family likes. For orange mash, use carrots; for green use broccoli, kale, or spinach; for pink use beets!
Happy Mashing!
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Week in Workouts -
This week in WORKOUTS: Saturday was the Summer Solstice run at a pace that took my calves out of commission for several days. Sunday, a nice ride on the indoor bicycle. Monday, World's Greatest Spin class and some upper body weights, legs still killin' me. Tuesday, 2500 yardss in the pool! Thanks for pushing me Julie! Wednesday, an hour of weight lifting and a nice evening bike ride with my man. Thursday, Bikram Yoga, hot. Yesterday, was a BIG day, 60 minutes of intervals on the indoor bike and a crazy bootcamp workout with my pal. Today, Triathlon training working on transition followed by a quick interval ride. Tomorrrow, we RACE! Six Hrs of Mt Hood baby!
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Thursday Thoughts Ed. 46 - All Together Now!
This weekend I’m racing The 6-Hours of Mt. Hood Relay race with my husband Andrew. We will take turns riding our mountain bikes up and down the hills of Ski Bowl. Six hours of riding alone is grueling but as a pair it’s almost fun! My bike team will all be there, either racing or helping out with the course. This past Sunday Northwest Personal Training hosted our annual Summer Solstice Fun Run. The best part about it was running with my friends and cheering on the happy crowd. Each Monday evening I lead the most incredible group of women on a crazy hard imaginary bike ride on indoor cycles. We laugh and sweat, push our limits and have a great time doing it. Several times a week I coach Team Training sessions. This is an affordable, effective and awesome way to get fit. Today the team rocked a boot camp style workout, ran sprints, and got to catch up with each other while strengthening their abs! Everyday, I get to go to work and spend the day with some of the best people I know. Coaching, inspiring, motivating, helping, isn’t done alone. Together, my clients and I make a team. We are all part of the crew getting up early, coming in after work, making the time to be healthy and strong.
We can find greater strength in a collective energy to
motivate and support each other.
Whether you ask a friend to take a walk or give a ‘thumbs up’ to the
runner in your neighborhood remember the power of partnership.
Running is often a solo event, time out to meditate and be
alone. But, if you’ve lost your
drive to make the miles count, finding a running partner could push you farther
and faster. NWPT has a great running clinic and there are probably several
groups in your town. If not, start one.
Losing weight is hard! It can feel very lonely when you are
trying to watch what you eat and it feels like everyone around you is eating
pizza and pie. Weight loss buddies are proven to provide support and
accountability needed to make lasting changes in diet, stay positive and be
successful. Join my
BetterFoodBetterFit class and find support from busy women like you wanting to
get in better shape.
Keep on the lookout for updates on the next class start
date.
Do you have a workout buddy who’s falling off the fitness
wagon? Here are some tips to inspire the love again. Keep in touch. Plan
workout dates but also touch base on days off. Talk it out. Share your
concerns, fears, desires, struggles and successes. Create a safe place for you
both to be the best you can be (even on your worst days). Push each other just
a bit. Of course, you don’t want to overdo it or make your buddy cry, but
remind them of this…”If it doesn’t challenge you, it doesn’t change you.” You
are here for each other and if you remind each other that failure is not an
option, it won’t be. Above all,
cheer, smile, laugh, stay positive and have FUN!
All together now!
Coach Remy
To
be tough is to be fragile; to be tender is to be truly fierce.
–
Gretel Ehrlich
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Shrimp with Mango and Basil
Organic Basil
Trader Joe’s Organic Basil is fresh, flavorful and fairly priced. Basil adds wonderful flavor to garden-fresh salads and cold soups. Making a batch of pesto is a snap with a big bunch of these vibrant green leaves, and requires no heat at all. Summer just wouldn’t be summer without aCaprese salad, and a Caprese just wouldn’t be a Capresewithout fresh, Organic Basil. At Trader Joe’s, we’re selling each container for $2.99*, a fresh value, every day.
*Ounces, price and recipes may vary by region.
In the West Coast, Organic Basil is $2.79
In the East Coast, Midwest and Southeast Organic Basil is $2.99
In the West Coast, Organic Basil is $2.79
In the East Coast, Midwest and Southeast Organic Basil is $2.99
Looking for a fresh summer recipe? Got a bunch of basil growing in your garden? Or did you fall for the enormous package on sale at Trader Joe's for $2.99 like I did??? In any case, this dish from Cooking Light turned out fabulously. I used wild caught prawns, the big guys.
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 tablespoon extra-virgin olive oil
- 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
- 1 bunch scallions, green tops only, thinly sliced
- 1/4 cup firmly packed fresh basil leaves, finely chopped
Preparation:
- Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
- Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
- Tip: How to cut a mango:
- 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
- 2. With the seed perpendicular to you, slice
- the fruit from both sides of the seed, yielding two large pieces.
- 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
- 4. Cut the fruit into the desired shape.
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I'll call this Classy Cod with Olives and Polenta
This turned out delicious. I finished my serving before Andrew did and spent the rest of dinner gazing longingly as his plate. (For the record: he gave me his broccoli.)Thanks to B.M. for the suggestion of using olives and celery - nice one!
Serves 2
10-12 oz Wild Cod
A Dozen Kalamata Olives
Stalk of Celery
1/2 c chopped white onion
4 whole garlic cloves - chopped or roasted
juice of 1/2 lemon
2 servings of ready made polenta (go ahead and make your own if you like!)
Bunch of Broccoli
Preheat oven to 350 then turn up to 500 when ready.
Broccoli:
Steam broccoli until bright green. Place broccoli on oven pan, spray with olive oil, sprinkle with salt and pepper and drizzle with lemon juice. Place under top oven broiler until slightly brown on tops.
Polenta:
Heat pan with olive oil over med-high heat. Add 1/4 inch slices of polenta and cook about 5 mins per side or according to your preference. I'll like mine soft in the middle and a little crunchy on the outsides.
Fish:
Add filets to another large warm pan. Top with chopped onions, olives and celery. Season with salt, pepper and oregano. Cook about 3-5 minutes on each side or until fish is flaky.
Serve:
Layer polenta on plate. Top with fish, then olive mixture. Serve with side of broccoli.
SO GOOD!
Love,
Remy
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It's been four days since the race. I just napped like nobody's business, totally stretched out and drooling with my two kitty cats lounged right beside me. "Wah! What time is it?? Where am I?" Yup, I woke up like that - dead to the world! Clearly, still recovering. I thought it might take a day or so but, man, am I out of it. All day Sunday my brain was mushy and my body unsure what muscles were sore and which were just bruised. Monday, I managed to teach my usual Adrenaline cycle class without falling off the bike, barely. Thanks everyone for being so nice to me:) I figured Tuesday I'd be comfortable and back in the saddle, literally. Nope, not quite. NO way am I racing Tabor tonight. The commute to work had me breathing heavy -- it's a mile! Demonstrating squat jumps to client today made me want to sob. Don't count on me OKC I've got about 1/2 inch ups. And today, the nap of the century. Maybe I'll be better tomorrow. Maybe I'll just take the whole week to recover. Hmm, I like the sound of that.
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The TOE Take 2!
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Update!
Lot's going on here folks! Please don't think I've deserted my post. Crazy times are being had and I promise to report promptly. I've got a bunch of welts, bruises and scrapes to explain. Been trying to figure out how best to present this fabulous collection of rants and recipes. Keep in touch for more stories coming soon. The muse is in. Might see a change in venue soon, this blog needs room to groove! You know how moving can be, complicated and a whole lot of work. In the meantime, I'm still here at my little blogspot and always happy to have you over.
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Thursday Thoughts Ed. #45 - Something for the Dudes
Happy Thursday Readers!
I hope this message finds you all doing well and living life
to the fullest, whatever that means to you! Andrew and I spent last week visiting friends and family
back East in North Carolina. The
weather was outstanding, not humid yet, just warm, sweet and sunny. We traveled all over the state, soaking
up the city-life in Raleigh, riding bikes through the woods and floating down a
river in Asheville and walking along the Atlantic beaches in Wilmington. It was
great to arrive back in Portland to beautiful summer weather too. June is a
month of change, renewal and hope. The “real” summer months are just around the
corner offering long days, outdoor adventures and family get-togethers. What do you have planned this summer?
Imagine it’s a brand new world, create it, plant your own seeds and see what
grows. Whatever will we do?! I’ve got a few good ideas.
Triathlon Training Club is on their 7th week of training,
you can still drop in. Saturday, June 16th at 9am with Coach Remy and AJ. COME
ON!
NWPT African Adventure - Informational Meeting Saturday,
June 16th at 1:30pm. Want some more information about an amazing volunteer
option. I’ve been want to do something is big for along time, I know I want
more info.
Summer Solstice 3 and 6 Mile Fun Run & Walk, Saturday
June 23rd, there is still time to register and always room for more volunteers,
come and cheer on your friends! Begins at 6pm.
Hiking Club - Hike #2, Sunday, June 24th meet at the
trailhead at 9am with Coach Angela. I joined up with the club for the Eagle
Creek hike last week and had a total blast! What a great way to start the day –
or end the week!
Cycle Club 4th ride, Sunday, July 7th, Group A at 8:30am and
Group B at 12:00pm with Coach Sara. Sara is one heak of a coach, don’t miss
out.
Girlfriends & Dudes Triathlon, Sunday July 29th, still
time to register as an individual or as a relay team. SERIOUSLY! My favorite
event of the year. You know you want to!
On that note…I know there are some radical dude’s on this
email list. Listen up! And ladies, I’m willing to bet you know a Dude – you might
even like one or twoJ
Head’s up! You know we are great at keeping YOU healthy, fit and happy…let the
guys have some fun too!
What a PERFECT Father’s Day gift!
June is our Dude's Month - Special on Personal Training or
Pilates Reformer Training only $60/hour or Partner Training only
$38/person/hour. Go Guys!
We’ve got gifts for you too!
Share the Love Summer Referral Program - Refer a friend and
receive a $25 gift card! The only catch...your referral must book a
complimentary Initial Personal Training session in the month of June. If they
Join or purchase a Personal Training Package...we will also give you an
Indulgence Massage, 1 hour Training session or a Month of Free Dues. This applies to men and women...men can
take advantage of the June Men's Training Specials!
And since summer and weekends = grilling. When we were in NC
I ate some of the most awesome fried pickles, yes, really! And farm fresh
homemade ketchup. I was so in love with it I licked the plate, again, yes,
really. Try it yourself!
If you’ve got stuff in the cupboard…try this.
INGREDIENTS:
3 tbsp tomato paste
2 tsp onion, grated
1 clove garlic, minced
1 tbsp apple cider vinegar
1 tsp raw honey
INSTRUCTIONS:
Whisk all ingredients together in a bowl. Ketchup can be
made a few days ahead of time and stored in refrigerator in a sealed container
for about 1 week.
If you are lucky enough to have a green thumb try this one
with freshies.
INGREDIENTS:
1 (28-oz) can whole tomatoes in purée or 6 fresh tomatoes
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
PREPARATION:
Purée tomatoes (with purée from can) in a blender until
smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate
heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato
paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring
occasionally, until very thick, about 1 hour (stir more frequently toward end
of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use
caution when blending hot liquids). Chill, covered, at least 2 hours (for
flavors to develop).
Big weekend. I’m headed to Blodgett, OR for the Test of
Endurance 50 mile mountain bike race. You can read what happened last year
here.
BEFORE>
AFTER>
More to COME!
LOVE,
Remy
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Brush yourself off and try again.
Try and try and try again! First road race was hilarious as I happily came in nearly last. I fell behind the group before the first downhill and never caught up. Give up? No way! 2nd attempt : Fierce, focused and ready to have even more fun. I stayed stuck to those wheels the whole darn race! Yes! 12th place and I wanted to race my arms like the big winner. Set your mind to it and GO!
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