After a good workout, food is undeniably on our minds. Here are a few munchies we think we may whip up this evening -
1. Good Old Fashioned Pizza - loveveggiesandyoga.com
2. Pasta Primavera - foodnetwork.com
3. Garlic Parmesan Pull-Apart Bred - pastryaffair.com
4. Ginger and Cilantro Baked Tilapia - thekitchn.com
5 Ways to Get Rid of a Muffin Top - Tip #5
Beware of the Nasty “T”
5 Ways to Get Rid of a Muffin Top - Tip #4
Don’t Get Frustrated, Get Blue
5 Things You Should Never Do Durning a Workout
There are many things you shouldn’t do before a workout, such as cold stretching (learn more prewrokout no-nos here). To make the most of your actual workout, here are a handful of things to avoid while getting your sweat on.
- Exercise on an empty stomach: Used as a common weight-loss technique, exercising on an empty stomach can actually prevent weight loss. Without fuel in your system, calories burned will come from muscle instead of fat. Eat before your sweat session and it’ll provide energy for your workout, boost your metabolism, and studies show you’ll consume fewer calories throughout the day.
- Gulp water: Preventing dehydration is a must, so do drink water throughout your workout, especially in the heat. Sip between about one to six ounces every 15 to 20 minutes. Gulping down larger amounts of water at a time can not only cause stomach cramps, but could cause hyponatremia, also called water intoxication. Overhydrating can lead to low amounts of sodium in the body, causing dizziness, cramps, slurred speech, and nausea. Stick to drinking small amounts of water during regular workouts, and during intense workouts or those longer than an hour, sip on a sports drink to replace lost electrolytes.
Keep reading to find out three more things you shouldn’t do during a workout.
- Repeat the same exact workout every time:Having a regular exercise routine is one way to ensure sticking to it, but it can also be a downfall. Doing the exact same workout, whether it be running every day or doing identical strength training moves in the exact same order, can not only be extremely boring, but more importantly, it increases the risk of repetitive stress injuries. Repetition can also lead to fitness or weight-loss plateaus. Be sure to mix up the types of cardio and strength training moves in your workouts, and aside from preventing injury, you’ll also reap the benefits of a stronger overall body. For inspiration on mixing up your strength training workouts, check out ourcatalog of Class FitSugar 10-minute workouts.
- Exercise through pain or injury:Small aches and pains during a workout are fairly common, but experiencing something different or worse than normal is a red flag that something is wrong — don’t ignore it. Take a break and lower the intensity for a few minutes to see if the ache dissipates, and if it does, go back to your workout. If the pain persists, throw in the towel and take a day to rest up and heal.
- Exercise through dizziness or nausea:Heat exhaustion, dehydration, water intoxication, and illness can cause symptoms, including feeling faint, upset stomach, extreme fatigue, blurred vision, and shakiness. Avoid pushing too hard during workouts, making sure to keep your health as the number one priority.
1/4 cup salt
2 teaspoons whole rosemary toasted
2 teaspoons toasted fennel seed crushed
2 teaspoons chili flakes
2 teaspoons black pepper
zest of 1 lemon
2 tablespoons roughly chopped flat leaf parsley
2 tablespoons fresh rosemary
pork tenderloin, around 3 inches in diameter, 1-2 pounds
12 inch slab of pork belly, skin lightly scored
Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the pork belly with the salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly. Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and a bit more of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours.
Heat the oven to 275F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough. Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is 160F. Blast the heat up to 450 and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt.
Remove from the oven, let rest for 15-20 minutes, slice and enjoy!
PORCHETTA SANDWICH WITH SALSA VERDE RECIPE
2 ciabatta rolls
2 cups porchetta, still warm, thinly sliced and chopped
bit of crackling, roughly chopped
Salsa Verde Recipe
1 bunch parsley
1 cup oil
2 teaspoons toasted fennel seeds ground
2 teaspoons toasted coriander ground
2 teaspoons chili flakes
2 cloves garlic
zest of 1 lemon
lemon juice from 2 lemons
Puree the salsa verde ingredients until smooth. Assemble the sandwiches by slicing the rolls lengthwise and topping with porchetta. Add a bit of crackling and a drizzle of salsa verde. Serve with dijon mustard and enjoy!
Crispy Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Ahh it’s Morning Again.
…and right now our passion is working with you. When you think of something that you love to do, what comes to mind? Is it reading, watching movies, dancing, styling hair or outfits, cooking a fantastic dish or is it something unique? Whatever it is, without it, you would feel a little bit lost or like a piece of you were missing. What is it that you like to do?
Best Men’s Stores in America - BODEGA
Hidden in the back of a bodega, this world-famous streetwear spot is as hard to find as the sneakers sold inside. The only place where you can buy an ice-cold Yoo-hoo and a clean pair of Jordans. 6 Clearway St., Boston, MA; bdgastore.com
There are a lot of us who jump into the air at the mention of this simple word. Yet, when you think about it, food is anything but simple. There are a plethora of recipes for one single dish, a thousand different taste sensations, and a million ways to share. If you love food, and you can say that it is your passion, then it is apart of your wellness! Whatever contributes to your well-being is apart of your wellness.
Adapted from: Lottie + Doof
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
- Preheat oven to 225°C/440° F.
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
- Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
- Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
- Serve with ketchup, mayo or sour cream.
Update: Given that I do not like to use the microwave for cooking, and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD!
Easy Parmesan Knots
- 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
- In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.
MOZZARELLA STICKS WITH BUTTERMILK DIP
The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying. Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer. As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches. Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.
For the Mozzarella Sticks:
- 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
- 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
- 4 teaspoons Italian seasoning
- 1/2 teaspoon table salt
- Freshly ground pepper to taste
- 4 eggs
- 1 cup of all-purpose flour
- Canola oil for frying
For the Buttermilk Dip:
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon or lime juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons honey
- 2 tablespoons minced fresh basil
- 2 tablespoons minced green onions
- 2 tablespoons minced flat-leaf parsley
- 1/4 to 1/2 teaspoon of table salt to taste
- Freshly ground black pepper to taste
- Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
- Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
- Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined. Cover with plastic wrap and refrigerate until ready to serve.
- Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.
- Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.
- Serve immediately with buttermilk dip.
1 large avocado
2 Tbsp chopped sun-dried tomatoes (bottled in oil)
1 Tbsp minced red onion
1/2 tsp chopped fresh cilantro
Pinch of salt
3 eggroll wrappers
1 egg, beaten
Vegetable oil for frying
3/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onion, chopped
1 Tbsp sugar
1 tsp ground black pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp (I just used jam - sounds weird but it tasted fine. It is only 1/2 tsp anyway)
1/2 cup honey
Pinch ground saffron (I didn’t have any saffron so I didn’t include it.)
1/4 cup olive oil
1. After you peel the avocado and remove the pit, dice it into bite-sized pieces.
2. In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 tsp cilantro, and a pinch of salt. Be careful not to smash the avocado.
3. Prepare the eggrolls by spooning 1/3 of the filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointed toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over the filling and “glue” the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeal these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
4. Prepare the sauce by combing the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
5. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in a microwave, then stir until the tamarind pulp dissolves completely.
6. Pour the tamarind mixture into the blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
7. Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate the sauce for at least 30 minutes before serving.
8. Heat oil in a deep fryer or a deep pan over medium heat.
9. When the oil is hot, dry the eggrolls for 3 to 4 minutes or until golden brown. Drain on paper towels.
10. Serve with dipping sauce and enjoy!