So much to say this morning…from the Olympic scene, it was a great night for track and fielder Alison Felix who brought home the gold and her smile is worth it’s weight in that stuff, too! And imagine earning your living playing beach volleyball, living in a bikini, strutting those great abs and going 21 and 0 in your career. Congrats to Kerri and Misty May for taking the gold home for the third time in a row! Not too shabby for a couple of “old ladies.” (It was Misty’s hubby, Matt Treaner, who called them that 🙂 They are a perfect example of what great team work can accomplish. Not just team work between Misty and Kerri, but also between each of them and their husbands. It takes an awful lot of support and selflessness to make it all come together as it did for these two.
I must admit that I have been so absorbed in the Olympics that I completely forgot about Extreme Makeover Weight Loss, and was pleasantly surprised to find a new episode, from Sunday night, on my DVR. Pretty convinced that I must have struggled with severe obesity in a previous life, I cried from the opening weigh in, all the way through. Jonathon started his weight loss journey at 543 pounds, and in a year, lost 250 of them. Again, teamwork was the answer to his success. With the complete support of his wife, Lisa, who was his high school sweetheart and along with his 2 young sons, and of course trainer, Chris Powell, Jon had enough support to reach most of his weigh in goals and turn his health and his entire life around. No doubt he will struggle to maintain his weight loss, especially since his job finds him in and out of convenience stores all day, but there is no question he is now able to be the father, husband and human being he was unable to be at the start of his one year journey. And as a side bar to all that wonder about Chris Powell, I was correct in saying he has a wife and next week she will make an appearance on the show. Can’t wait to “meet” the woman married to that seemingly super sweet, incredibly fit and cute guy.
Between the incredible stories of overcoming challenges we have seen in London and the almost impossible job done by Jon on the makeover show, I have extra motivation and inspiration stored in my tank and I am thrilled to share that with my students and clients.
Finally, it IS Vegan Thursday and just in time for that, and timely in general, I got a recipe in my mail yesterday from Alicia Silverstone’s site, and she credits the recipe to PETA. It’s definitely not low calorie, but it is vegan and personally, I have never personally been a patron of the place for more reasons than one, I will be trying these at home, for sure!
4 vegan chicken cutlets (try Gardein Chick’n Scallopini)
3/4 cup plain, unsweetened soy milk
1/4 cup pickle juice
1 1/4 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. dry mustard
2 Tbsp. powdered sugar
3 cups peanut, canola, or vegetable oil, for frying
Olive oil cooking spray
16 dill pickle chips
Defrost or thaw the chicken cutlets if frozen.
Combine the soy milk and the pickle juice in a bowl and mix well. Set aside.
Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium-sized mixing bowl. Set aside.
Warm the peanut oil in a small frying pan over medium heat.
Dip a “chicken” cutlet into the wet mixture, coating evenly on all sides. Toss into the flour mixture and coat generously. Repeat with the remaining cutlets and set aside.
Place one cutlet in the frying pan using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets.
Lightly spray the buns with the cooking spray and place in a frying pan over low heat until slightly toasted.
Place 4 pickle chips on the bottom half of each bun, then top with the fried “chicken.” Serve immediately.