February 3, 2014 by Leave a Comment
Last week I jotted down a recipe for no cook, no bake energy bars and though I haven’t made them yet, Rita did and they are easy and yummy. I think they have way too many calories to be a snack, but might make a good meal replacement for someone who is on the go and burning plenty of calories. They also seem like a great treat for kids. They are wholesome and only require a few ingredients. While they have no dairy, they do have honey. Many vegans opt to keep honey out of their diets, but I definitely keep it in mine.
No Cook, No Bake Energy Bars
1 cup quick cook oats
1/3 cup tart cherries
1/2 cup natural peanut butter
3 tablespoons honey
1 tsp vanilla
Blend all the ingredients together and then press out into a small rectangle (in a pan if you have one that works–I am thinking the bottom of a bread or loaf pan—) lined with parchment paper. Refrigerate and cut into long rectangles or any shape that you like! I would guess you could substitute the tart cherries with raisins, craisins or most any dried fruit.
Congrats to the Seattle Seahawks on their huge win. Talk about showing some energy! Maybe it was the yoga :) In any event, looks like they’ll be heading to Disney soon.
Good luck to Jolene who starts her new position this morning. I know she will be a huge asset to her new office and the company as she brings her special energy to the mix.
Happy Monday. For me that means saving some energy for back and chest after my morning of work. Time to put the pushup bar back up. Thanks, Mitch!
Hoping wherever you are, you will find some time and save some energy for fitness,…and of course, some time for peace. Ommmmmmm
January 13, 2014 by Leave a Comment
Winter, even here in South Florida, is a perfect time for hearty home-made soups. Every time I make a pot, I am reminded of simple it is, and how far it goes. This weekend, it was a big pot of lentil, barley and mushroom soup that was cooking in the kitchen. After sautéing 5 stalks of chopped celery, 2 chopped onions and a few cloves of garlic for about 5 minutes, I added 1/2 cup of barely and a full cup of lentils and let them toast just a little. I added a mix of vegetable broth and water (I used 3 cups broth and about 6 cups of water) and after it came to a boil I let it simmer, covered, for about 30 minutes. Then I added a couple of pounds of different sliced mushrooms (I used button and baby bellas this time, but you can really use any or all!) and seasoned with dried thyme, parsley, ground pepper and 2 bay leaves (make sure to remove the leaves before serving the soup). I let it simmer for another 30 minutes or so and it was a meal in and of itself! Packed with protein and fiber, void of cholesterol and vegan, it was a soup Mitch and I could both dig our spoons into. It is such a hearty soup, that although it has more calories than some others, it is so filling it makes it hard to eat too much else, though I did make a super colorful salad to go with it. If you are in a cold weather climate, it is definitely a comfort soup! Best part of all is there is plenty of leftover soup and salad for meatless Monday. More water may needed to be added to the leftovers, before reheating as the grains absorb a lot of the fluids, making it more of a stew (which can be eaten just that way) then a soup after the first day.
Time to turn passive into active. I am on it. Hope you are, too. Happy Monday.
February 15, 2013 by Leave a Comment