My perfect Sunday.

Sundays are my new favorite day of the week. I always wake up with my husband whispering in my ear before he goes to work.When I hear his happy voice in my ear as sleepy and grumpy as I may get, I LONG for that voice in my ear everyday until the day I die. He makes me smile. Once I am up, I usually make myself a nice breakfast and a cup of tea or coffee, sit on one of my bar stools while watching the Today Show on Channel 4 to learn what's going on in the world. The kids are sleeping, of course, what 19 year old and 17 year old are up at 7:30 on a Sunday morning? I am at peace, sipping  my coffee this morning and sinking my teeth into my Ezekiel toast with Almond Butter and sliced banana- AHHH! By at 8:30 it's time to hop in the shower to look presentable while going to Church this morning at 10am.

Wouldn't you know it, As always, I am pretty much the first one in Mass every Sunday. I like it that way, because I get to say my prayers and prepare myself for today's readings. I still don't know all the words to all of the prayers, but I am "THIRSTY" to learn. The other thing I haven't done yet, I guess because I am a wee bit shy, is to sing along with the church choir. I know it's not respectful to NOT sing, but I still feel like a newbie in there, so I just smile as I read the words and listen to everyone else singing.

I left Church this morning cleansed in my soul, with a smile on my face and a positive mind to start the week. I am learning to allow my heart to be opened more by God and to get the anxiety out of my heart and out of my soul.

I think I learned a lesson this time! I learned that my legs especially my very sensitive knees, do NOT like to run 5 straight days in a row. I need to scale back and just run 3 times a week. I was so successful my first race last year with just running 3-4 days a week, and not one injury! I need to tone it down a bit with my ego (yep, we all have one) and get back to the basics of WHAT WORKS FOR ME. I adore running, I love the adrenaline rush it gives and I love that it's JUST me.


Cardio wasn't my plan, but for some reason I felt this energy from within and needed to sweat it out, so off to the gym I went. Phew! 6.5 miles on the bike, 15 minutes on the step mill and then I went into the studio for some stretching and some core... Still smiling! I think my right knee is getting better! I don't have 100% range of motion, where I can bend my knee and get my toes to touch my glutes, but almost! I am also not in severe pain! YA HOO! Does this mean I will race on the 2nd? NOPE! I am no dummy! I need to strengthen and stretch and focus on what I am going to do for the race in June.



As far as my workouts, I have been switching them up like crazy always doing new things, and I must say, I love my shape, my definition and the way my body is changing. my shoulders and arms have definitely changed the most in the past year. My legs look great and I credit the running for this. They are lean, cut and strong. I don't use anything over 20lbs when working my legs. I love long super lean and defined legs...and so my my husband. :O) My abs look great all the time except 2-3 days before my you-know-what!! I looked in the mirror yesterday and thought: "WHAT THE HECK, WHERE DID MY ABS GO"? When I woke up this morning I had an AH HA moment! Get it!?!? That also explains the reason I had to have extra vegan chips and a piece of a chocolate protein brownie that I made.... Yes, I will share the recipe!

Fit Green Goddess Chocolate Protein Brownies

Ingredients:

• 1 cup oats- ground up. I used McCann's QUICK 2 minutes steel cut oats
• 4 egg whites
• 2 sccops ISALEAN PROTEIN 
• 1/2 tsp baking soda
• 8 oz banana organic baby food
• 3 tbsp. carob powder
• 4 oz water

Preheat oven to 350. Mix dry ingredients in one bowl, and wet ingredients in another. Once mixed well, combine the two bowls for a complete mixing of all ingredients. Spray a Pyrex dish with Olive oil cooking spray, both the bottom and sides so they don't stick. cook 20-25 minutes depending on  your oven.

Makes 15 protein brownies.

Nutrition per two brownies

96 calories

1.4 grams fat

12 grams carbs

10 grams protein

So, all in all I am in a happy place, that I put myself in. I don't rely on my husband, kids or friends to make me happy, they just add to my happiness.  I feel complete now. My family is back together, God has entered into my soul BIG TIME, I love my career, my passion is fitness and cooking and I am happy when I see my friends, and most of all They all love ME- I am one lucky girl!

Fabulous Run!

Ahhhh! It feels great to be back. My legs are feeling great, I can feel my endurance is coming back, and the whole time I ran, I was smiling as I was full of GRATITUDE! Me & The big MAN upstairs had a great conversation!

RUN FAST THINK POWER!!

The goal for today was to do a 4 mile run and beat my time from Mondays run which was 4 miles in 39.40! Well, I came close, but I was actually 11 seconds slower. It's all good though...it was a way for me to dig deep within to see what I had!  I have it! No worries about that!

4 mile run
39.51 Time
150-188 heart rate
466 calories

Monday starts my 1/2 marathon training! 31 miles I will run overall! YIKES! So for the rest of this week, I am going to run one more day and the other day I will cross train on the bike along with some upper body and my corrective exercises.

Right after my run, I made a delicious shake!

1 scoop VEGAN protein
2 tbsp coconut bliss yogurt (made from coconut , no dairy)
1/2 cup frozen blueberries
1 cup water
2 tbsp bee pollen
1 tbsp. chlorphyll

Dr. Oz's, secrets for beating winter bugs.

Every year I dread not only the winter months but also the cold and flu season—not because I get sick, because luckily, I NEVER had the flu (THANK YOU GOD), but my clients all get sick and so do their little munchkins! Here are Dr. Oz's tips on beating this nasty winter and the bugs that come with it!

Have H2O BEFORE and in Flight. Canadian researchers have found that air passengers are over 100 times more likely to get a cold than those who travel by bus, train, or subway. My rule for holiday air travel: Hydrate. The plane's dry air can sap moisture from the lining of your nasal passages, creating tiny cracks that make you susceptible to infection. Water can help moisten those membranes. MOST IMPORTANT, drink water BEFORE You get on  the plane!
** The only downside is that you are using the rest room on the plane the whole time, so hopefully you get an isle seat!


Forget EchinaceaThere's actually no conclusive research proving echinacea to be effective against the common cold. What do I take instead? Vitamin D. Studies have found that D can stimulate the production of a virus-killing protein, and taking D supplements (aim for 2,000 IU a day) can lead to fewer viral infections. I take 1,000 ius per day, usually in the morning with the rest of my vitamins.

Brave the ColdNo matter how low the temperature, I take a brisk walk every day. Exercise boosts the circulation of immune cells throughout the body, and research shows that walking 30 to 45 minutes a day, five days a week in winter can cut your sick days in half.
**I won't brave the cold, but I will take my time walking to my car, and breath in the fresh air.

Warm Up with TeaNew research from the University of Michigan supports the growing body of evidence that the antioxidant quercetin may protect against infection by preventing viruses from replicating. Black and green teas are packed with quercetin, so sip a hot cup once a day.
** I love Harney & Sons Teas. I ususally have 2 cups of Green tea per day

Avoid AntibioticsThese drugs are not only ineffective against the flu—which is caused by a virus, not by bacteria—but can lead to adverse effects like upset stomach, diarrhea, and even yeast infections. If you get the flu, ask your doctor for an antiviral drug such as Tamiflu. But act fast—studies have found that these drugs work best within 48 hours of the first symptoms.

Dodge GermsFlu viruses can survive on surfaces for over two hours, but you can't wash your hands 24-7—so when is it most important to scrub up? Scientists from the University of Virginia recently pinpointed the areas of your home most likely to harbor germs: refrigerator handles, remote controls, and doorknobs.
**You will notice in our fitness centers we have the Purell dispensers! In the winter we are always refilling! Another idea is to keep the mini size antibacterial bottles with you.

Enjoy a Comfort Food.Chicken Soup really can treat a cold. The hot vapor expands your airways, which helps to clear mucus from the nasal cavity. Plus, University of Nebraska researchers found that chicken soup has an anti-inflammatory effect that may soothe a sore throat.

Here is a GREAT CHICKEN SOUP recipe... If you are a VEGAN like me, I make the soup, take my portions and add chicken to the large pot for the rest of my family.

RECIPE FOR TUSCAN STYLE VEGETABLE SOUP

recipe adapted from foodtv.com

Ingredients:
Serves 6

• 1 (15-ounce) can low-sodium cannelloni beans drained and rinsed
• 1 tablespoon olive oil
• 1/2 large onion diced
• 2-3 stalks celery diced
• 1 small zucchini diced
• 2 carrots, diced
• 1 cup cabbage, diced or shredded
• 2 cloves of garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 32 oz homemade chicken broth or you can use store bought or vegetable broth
• 1 large tomato, diced
• 2 cups chopped baby spinach leaves
• 1/3 cup freshly grated Parmesan, optional

Directions:

1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, cabbage, garlic, thyme, rosemary, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5-10 minutes.
2. Add the broth & tomatoes  and bring it to a boil. Add the cannelloni beans and the spinach leaves and cook until the spinach is wilted, about 3-5 minutes more.

1. Serve topped with good Parmesan cheese & a drizzle of extra virgin olive oil.

NOTE: To make the homemade chicken broth, in a pressure cooker add 4-5 cups of water, one chicken breast with bone, one medium onion, couple of garlic cloves, some salt & white pepper. Cook for 8 minutes, drain the soup in a sieve for a clear looking broth. You can freeze the broth for a later use.

RUSTIC PASTA Recipe...

This recipe is great, different and taste like a mouthful of super food nutrients! You have to be open to trying NEW food combinations as a Super hero. I got this recipe from the Alicia Silverstone  & her book BE Kind Diet- AMAZING!

You MUST try this!
RUSTIC PASTA


Serves 4 to 6
-1/4 pound pasta (any favorite shape, I used  brown rice fusilli)
-2 tbps olive oil
-2 large onions thinly sliced
-2 garlic cloves finely chopped
-2 celery stalks diced
-1/4 cup shoyu (type of soy sauce)
-1/2 tsp fine sea salt
-1/2 tsp garlic powder
-1 head of cabbage thinly sliced- I used the purple cabbage
-5-6 tbps marinara sauce- I make my own

Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta
Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minutes longer, until the onions are transparent and turning golden.
Add the celery to the skillet and saute for 3 to 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
Add the pasta to the skillet with the marinara sauce and toss together. Cook over medium-high heat for a minute or two and serve.

What a busy Sunday!

What a busy Sunday I had today! Sheesh! I woke up at 6:30 and flew out of my house to train my girl Robin at 7:30. You could tell we were both sluggin' it for the first 30 minutes. Then my Starbuck's kicked in and I amped up her work out! Once I saw little beads of sweat coming down her head, I knew she was getting her butt whooped! MAKES MY DAY!

After Robin left, I ran 5.33 miles in 56 minutes, which isn't bad. I was happy! 56 minutes and 564 calories burned before 10am! NICE! Then my next VICTIM came in- Terry. Terry hates to workout. and thinks it's torture every minute, but Terry also LOVEs how she feels during the week. She feels more energetic, stronger and more happy throughout her day! What a great feeling!

I rushed home to make a FABULOUS new recipe I found, and as you know me, I alter everything! SO here is my Recipe!

Mushroom Buckwheat Soup w/ Cannellini Beans & Cabbage

 Mushroom Buckwheat Soup with Cannellini Beans and Cabbage

1/2 cup Buckwheat

4 cups veggie broth- I used Mushroom broth

2 medium onions diced- Iused 1.5 onions

6 oz portobello mushrooms halved- I used shiratake mushrooms

3 cloves garlic- minced

fresh black pepper to taste

salt to taste

2 teaspoons minced fresh thyme

2 tbsp dry sherry

1/2 teaspoon paprike- I used a little more!

4 cups water

16 oz cannellini beans Drained

1 tbsp lime juice

Place buckwheat in a large soup pot, add the broth of your choice and bring to a boil. Should cook with the cover on for 18 minutes. I used my rice cooker which cooked it in no time!

While the buckwheat is cooking, cook the onion in a non-stick skillet over medium heat until it softens and begins to brown. Once it's beginning to brown, add the garlic and mushrooms & a little S&P, reduce heat and cover. Cook, stirring regularly, until mushrooms soften, about 3-4 minutes. Add thyme & Sherry and cook until the alcohol cooks off.

Once the buckwheat is cooked, add the mushrooms to the pot along with sliced cabbage and paprika. Add Add the cannellini beans  and cover for about 30 minutesm until cabbage is tender. If it gets too thick for your liking, add water. Stir in the lemon juice just before serving.

Serves 6

Nutrition Facts

Per serving:

170 calories

5 calories from FAT

323.2 mg SODIUM

637.5 mg POTASSIUM

33.2 gm CARBS

7.5 gm FIBER

4.4 gm SUGAR

9.2 gm PROTEIN

Zucchini zucchini EVERYWHERE!

 Zucchini!!!! It's in season RIGHT NOW PEOPLE. Some of my clients are CSA Shareholders and so this is the time when their baskets are filled with this delicious nutritious veggie! 


Zucchini is an incredibly versatile vegetable, mild in flavor, just the right amount of firmness, and juicy. You can cook zucchini so many ways: steaming, sauteing, roasting, grilling, frying, even braising. You can even eat it raw in salad, or as a cucumber substitute; you can shred it and bake it in bread; you can simmer it in soups.

 Benefits: Zucchini requires no special preparation before cooking; all you have to do is cut off its ends. No peeling (ever, and the skin is slightly different from the meat), and no seeding (if there are loads of seeds, which means you have a huge one on hand, it isn't going to be terrific -- but there's nothing you can do about that). You can salt it if it's especially limp, but this shouldn't be a problem in summer, when your zucchini should be fresh and local. And slicing, dicing, or chopping zucchini is a pleasure, because it yields easily and satisfyingly to pressure from a chef's knife.

Even though there are a million things you can do with zucchini, some are better than others, at least in my kitchen: I love making medalions out of zucchini and just slightly steamin it along with yellow zucchini, some fresh parsley sea salt and freshly squeezed lemon. zucchini is really yummy when it's just sauteed with garlic and oliv oil, toss in some brwon rice Penne pasta and slicesd grilled chicken breasts! DELISH!

  
 Roasted Zucchini with Green Onions, Feta Cheese, and Basil
(Makes about 6 servings, recipe originally from a now abandoned blog called Pumpkin Pie Bungalow who was inspired by Lex Culinaria.)

4 medium green zucchini
2 medium yellow zucchini (called yellow summer squash in the U.S.)
8-10 green onions
6 cloves garlic, finely minced (you can use garlic puree from a jar, but fresh garlic is best here)
1-2 tsp. sea-salt
2 T extra-virgin olive oil
1 cup feta cheese (measure after crumbling, loosely packed)
1/4 cup chiffonade of fresh basil, optional (other herbs such as oregano or parsley could also be used)

Preheat oven to 375 F (Original version of the recipe was 350, but I much prefer a shorter cooking time at a higher temperature.)

Wash zucchini and trim off stem ends. Cut zucchini lengthwise down the middle and then cut each piece into half-moon pieces about 1/2 inch thick. (Original recipes cut into lengthwise pieces.) Clean the green onions and slice into diagonal pieces about 2 inches long.

Put zucchini and onions into a plastic bowl. Mix together olive oil, salt, and minced garlic and toss with squash.

Choose a roasting pan that will hold the vegetables in a single layer, and spray with non-stick spray or mist with olive oil. Arrange vegetables on roasting pan and crumble feta cheese over. Roast about 25 minutes or until the vegetables are barely tender. Stir the vegetable-cheese mixture once or twice during roasting so melted feta is coating some of the squash by the time it's done. Serve hot, with basil or other fresh herbs sprinkled over if desired.

Grilled Zucchini - Perfect Every Time! 
Kalyn's Kitchen(2 servings)
zucchini 12-14 inches long, sliced in slices 1/2 to 5/8 inch thick.
1/2 cup your favorite Italian salad dressing
(for South Beach choose dressing with less than 2 carbs per serving; I like Newman's Own Olive Oil and Vinegar dressing)1 tsp. garlic powder or garlic puree (optional)
1 -2 tsp. dried oregano, basil, thyme, rosemary, or a combination (optional)

Cut zucchini into slices, making sure the slices are the same thickness. Combine salad dressing with garlic powder and dried herbs of your choice, if using. (I like this both with and without the extra flavorings. This is one place where fresh herbs are not better.) Put zucchini slices into ziploc bag, pour in marinade and let zucchini marinate 4 hours or longer, even as long as all day if desired.

To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.) You can spray the grill with non-stick spray if desired, but you don't really need it.

Place zucchini on grill, having a spray bottle handy for taming any flames that shoot up from the oil in the marinade. After about 4 minute, check for grill marks, and rotate zucchini a quarter turn. Cook 3-4 more minutes on first side.

Turn zucchini to second side and cook about 4 minutes more, or until zucchini is starting to soften quite a bit, with the outside slightly charred and browned. Season with salt and fresh ground black pepper and serve hot.

Smooze....

 

Last year I became OBSESSED this SMOOZE ice pops! If you haven't heard of them, YOU NEED TO get to Whole Foods to get some! OMG! Like a circus in your mouth! I am NOT an ice cream, frozen Yogurt, ice pop, kinda girl, but when I saw  these in the freezer section and read what they are, I had to try them.

I LOVE the Coconut & Pineapple flavor. I must warn you, these little suckers (no pun intended) are addicting! You MUST stop at one.



I also must tell you these ARE FOR KIDS....I just happen to have an inner child about 9 years old who LOVES these tasty refreshing pops! YUMMIES!


I am trying to get better at taking pics when I cook, because BOY OH BOY! But I inhale my food before I stop to even think about busting out the camera for a pic for you. Sorry blogger friends, When I am hungry, I GOTTA EAT!  Tonight for dinner in my house, I made 3 different meals as I do EVERY night. It's just the way things are at the Guaglianone house!
I made an incredible mixed green salad:

Fresh Baby Spinach- 4 cups

Red leaf lettuce- 1 cup

Mixed baby greens- 1 cup

shredded carrots- 1 cup

Chopped Scallions- 1/2 cup

Chopped Shitake mushrooms- 1/2 cup

Frozen (defrosted) Corn- 1 cup

Chopped cherry Tomatoes- about 10

Chopped Celery- 1 cup

EVOO- 2 tbsp maybe 3

Red wine & Balsamic- 1/2 cup total

I served it with a FANTASTIC SUPER HEALTHY
turkey burger: For Mario
1/2 cup 99% fat free ground turkey
chopped carrots & Shitake mushrooms (1/2 cup total)
2 tbsp oragnic AMY'S Mustard & 2 tbsp Bragg's Liquid Aminos

For Tyler: my prince of a Son (some days)
He has a sirloin grass fed burger with 1 slice Apple Gates Farm American Cheese
and a yam (baked to perfection) YUMMY!


For the Green Goddess: Yes, that would be yours truly! ME!
I had a huge plat of this ensalata Mista ( love to say it in Italian- I want to be back in FIRENZE!) with cold diced extra firm tofu. I also had a Brown Rice Wrap (made by Ezekiel) Taste so light and yummy, with some Garlic Hummus (Not from Rue Des Crepes- This place makes the BEST most FRESH Hummus I ever had! I settled for the Whole Foods brand) 


On with my run today. I was itching to run outside soo bad today, I can't believe how torn I was. I decided to run INSIDE because of this freaking hip flexor on my right side. It wasn't bothering me today, but I wanted to ease back into my run and not worry about having to stop somewhere in my town, having to WALK home. Call it EGO, Call it PRIDE, I call it Chicken little! Yeah, I was scared. I am fine though. I did a great 5 mile run, followed by a two mile bike ride which kicked my ass! I went from level 5 going about 100 mph two times around the virtual track which is 1/2 mile to level 16 standing up for 1 time around the virtual track 1/4 mile. I did 2 miles in 8 minutes! Whoo hoo!

Of course, I then had to do my pull ups, jump rope & light dumbbell stiff arm circles.
I did 3 sets, foam rolled, stretched and called it a day.

Overall it was a great day! Saw my friend Denise who always brightens my day, got a mani pedi, which by the way, my nail-less toe is now the color FIESTA! ALL ten toes are painted! YEAH!





Have a great night!

Fit green Goddess

What a glorious Sunday!

I love waking up to see the Sun! Today I taught the first 2010 Winter in-doors Fit Green Goddess Boot Camp. I think it's safe to say: "I kicked some serious asses this morning". Class started at 8:15 and ended at 9:30. I taught a Tabata class. Instead of doing 8 rounds, I did 4 rounds, because the girls have never worked like this with me. They were dripping wet, and kept eyeing the clock! The hour went by fast. Usually I give the girls a water break and they chat for a minute in between exercises, but this morning...NO TALKING, NO SMILING, NO JOKING! They tore up the gym and Lee who was wearing a heart rate monitor, burned 600 calories! YEAH, that's the way I do it! :O)

Marvelous Mario my wonderful husband wants Lamb stew for dinner so off to Whole Foods for some goodies! I also grabbed some ingredients for a new desert I haven't made yet from the Kind Diet Book- Alicia Silverstone. I am excited to always open her book and find another new recipe to try. SO far, EVERYTHING I have tried has been great. PS...I found rainbow swiss chard! SOO PRETTY! WHen I look at the veggies and they are rich in color, I can't wait to get them in my body! I CRAVE dark greens like collard greens, kale, swiss chard....These veggies are amazing for you, but you also need the underground veggies, like BEETS! Imagine how nutritious they are for you? The deep dark red color! YUM! SO I bought a few of them as well without the roots.

So as Dr. Andrew Weil would say.....Eat your greens to stave off age-related illness. A new study found that dietary intake of Vitamin K- from spinach, swiss chard and other greens-helped to strengthen bones and prevent heart disease! WHOO HOO! I am going to live forever! :O)







KOMBUCHA TEA... How many of you have heard of it? Ever drink it? first let me tell you what it is: it's a mixed culture of yeast and bacteria. Fermenting kombucha with sugar and black or green tea produces an acidic and carbonated brew that contains B vitamins, yeasts, bacteria and vinegar. You can buy it or brew it at home. SOme say that KOMBUCHA can remedy a wide range of conditions including diabetes, AIDS, digestove disorders, acne and hypertension. They say it will also detoxify you internally and strengthen the immune system.

BUT! There is LITTLE evidence to support any of these claims! (I TELL MY HUSBAND THIS ALL THE TIME, BUT HE INSISTS ON DRINKING THIS CRAP- WHICH SMELLS AND TASTE GROSS!)To date, no studies researcing the benefits of KOMBUCHA on humans have been published. Case studies showcasing the tea's potential dangers to humans sre more compelling! TOXICITY, liver damage, and metabolic acidosis have been attributed to KOMBUCHA tea consumption. Since KOMBUCHA must be fermented at room temperature for 10 days, it can easily become contaminated during the growth process and has been suspected of causing ANTHRAX and ASPERGILLUS infections in unlucky drinkers.

As Dr. Andrew Weil says, YOU SHOULD AVOID THIS DRINK, especially if you have a compromised immune system, are pregnant or nursing. The risks of this EXPENSIVE DRINK outway the benefits! YIKES!

Well, since I do the food shopping, guess what will NOT be going in my carriage! KOMBUCHA NO MORE!


Here is a GREAT recipe  to try this week!

PASTA WITH GREENS:

1/2 cup sun-dried tomatoes

1 lb brown rice pasta 

1 lb greens (kale, collard or swiss chard)

2 tbso EVOO

1 large onion chopped thin

red pepper flakes 

2-4 cloves garlic minced

1 tbsp Dried basil

2 tbsp capers

Directions:

Soak the Sun-dried tomatoes in hot water (10 minutes), drain and chop.

Begin cooking pasta and then prepare the greens: wash and drain, add onion and red pepper flakes- saute over medium heat. When onions begin to color, add tomatoes and chopped greens, tossing well to wilt. Mash in garlic, add basil and cook for 5 minutes. Add capers with a bit of their liquid. Drain pasta and mix with  veggies. Grate parmesan cheese on top, if you like. :O)

  

My FIT Green Goddess Recipe of the week! You have to try this shake, especially after a workout, tennis, squash, or a session with yours truly- ME!

TINA'S FIT GREEN GODDESS SHAKE
1 Scoop RXODUS Protein
1 cup frozen berries (blueberries are my FAV!)
1 handful fresh spinach
8 oz soy milk or Almond milk
1 teaspoon raw organic coconut oil
1 tbsp Maca powder
1 tbsp Chia (I used Ground)
cinnamon (for a tasty treat)
Blend on high for 30 seconds!
INSTANT AMAZING NUTRIENTS INTO YOUR BODY!
* If you can't even fathom using spinach in your shake, use Green Vibrance for extra greens. I use a TON, even though Rxodus has greens in it.

Green Goddess GRANOLA! :O)

My first batch of Green Goddess Granola! I was so excited making it, but as excited as when I printed up the little recipe cards, and taped them on the baggies!  I was tickled inside! I created this recipe just from what I had in the house. I kept looking in my cabinet at the Red Mills Gluten Free Old Fashioned Oats, and finally said TODAY IS THE DAY I am going to be CREATIVE! I did not have the Gym or running today, so it was the perfect day!

I pulled out the oats, almonds, walnuts, pepita's, shaved coconut, raisins, agave, cinnamon and sea salt!

once I had all ingredients in the bowl, I mixed really well! I preheated the oven to 300 degrees. Sprayed my cookie sheet with coconut oil spray and spread the mixture onto the sheet. I baked the granola for 50 minutes. My goodness, the smell in my house was INSANELY delicious!

When I pulled out the granola, to my surprise were these plumped up raisins! They grew! It was weird!
Anyway, the granola came out FABULOUS! Looked golden brown, smelled yummy and all I could think about was what people would say when they tasted it!

I stacked up the baggies on the counter as you can see! I had 5 more batches to make, so I went at it!

I think the baggies were a little big, but they did the job!

Here they are! Look how GREAT!

GREEN GODDESS GRANOLA!

Well, then I got a bit more creative! This Granola is a great energy snack, but was missing one important ingredient! PROTEIN! Oh no! It's missing more then one, it's missing two! GREENS!

It's Missing RXODUS PROTEIN POWDER!

SO then I created a Vanilla Green Goddess Protein Granola!

I didn't take pics, but I will tell you the recipe!

EMAIL me if you would like it!

fitgreengoddess@gmail.com!

Classic Baked Acorn Squash

I get so excited when I walk into Whole Food's and see these fabulous bright colorful veggies that are filled with AMAZING nutrients!


Acorn squash are wonderfully easy to prepare - just cut them in half, scoop out the seeds, add a little brown sugar and/or maple syrup, and bake for a little over an hour.

Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. It does not require refrigeration and can be kept in a cool, dark place for a month or more, depending on the variety. Once the seeds are removed, winter squash can be baked, steamed or simmered. They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C.



Classic Baked Acorn Squash


Ingredients

* 1 Acorn squash
* 1 Tbsp Butter
* 2 Tbsp Brown Sugar
* 2 teaspoons Maple Syrup
* Dash of Salt

Method

1 Preheat oven to 400°F.

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

bad weather-don't let it get you down!

Have a fabulous day! RAIN OR SHINE!

Stuffed Quinoa Peppers: Ok, I really pulled this one from my thinking cap! I have been dying to make these peppers, but make then really healthy! Here ya go!

1 of each, yellow, green, red and orange pepper. Cleaned out and when you cut the tops off, save them!

1/2 eggplant diced
1 red onion, diced
2 green zucchini's diced
2 yellow zucchini's diced
garlic cloves, chopped small, I used 5- :O) we like garlic
1 small can tomato paste
1/2 cup water
1/2 cup veggie broth
sea salt & pepper


Saute the garlic and onion in 1 tbsp olive oil. Once caramelized, add the eggplant and zucchini. mix well and let saute for about 10 minutes. Add the tomato paste. stir well, and add water & Broth. Once it's completely saturated, cover and cook on low for about 30 minutes, or until really soft and mushy.

In the meantime, I have my Quinoa cooking in the rice cooker. I have 1 cup dry quinoa and 2 cups water.
This makes for A LOT of Quinoa. Take 1/2 the batch of quinoa, and add to the sauteed veggies...Once you have mixed everything well, spoon out your mixture, and add to the peppers. Stuff them to the top and put on the tops of peppers that you saved to the side.
Put them iin the oven on 360 degrees for about 50 minutes!

DEE-LISH! and most lf all NUTRITIOUS!

Let me know if you try these!

XO Green Goddess