Generally speaking, I love working out. However, it is hard to find time in my busy schedule to get into a routine. I always find myself making up a long list of excuses as to why I can't workout. It might be that I am "too tired" after a long day of work or I'd rather hangout with Moe or take Skyler to the park. When it is nice outside, I sometimes get into the swing of running. However, the excuse that it doesn't get light early enough or gets dark too early quickly ends my running spree after about a month. I even tried the before work gym routine which lasted about a month before I got sick and tired of carrying an entire bag of hair products, work clothes, heals, and makeup to the gym each morning. So after 27 years of my life, I have finally landed on a workout solution that I love!!! BRIDAL BOOT CAMP!
I know I am not a bride (anymore), BUT I am one of many including my cousin who recommended the class to me. The class runs three times a week; however, you have the options of only going two times a week as well. It is 6-7 pm on Monday and Wednesday and 10-11 am on Saturday mornings (in the park). The beauty of the class is the flexibility to attend whichever classes work best for you. Some weeks, I go three times a week. Other weeks, I can only make it once. I also can "roll over" two classes from session to session so I don't feel like I am wasting money.
The class is a perfect setup for me as I have a hard time doing core strength training on my own. Weights are so boring and who wants to sit around and do sit ups by yourself? NOT ME! The class is a mix of Pilates, kick boxing, weights, yoga, and aerobics and is geared around interval "high intensity" workouts. Nancy does a great job of making it fun, but pushing each of her clients at the same time. After the first class, I couldn't walk for three days. Now I just feel a comfortable soreness after each class so I know I am still pushing myself and toning. For all you Columbus girls, I STRONGLY encourage you all to join the class. Check out the website!
http://www.foreverfitbynancy.com/
- Miss J
Tuesday, September 14, 2010
Monday, September 13, 2010
Turkey-Jasmine Rice Meatballs
I normally buy my meatballs from Trader Joe's but I got this recipe from my personal trainer and thought I'd give them a whirl. They turned out great. The recipe is detailed out below!
Serving Size: 3 meatballs - 220 calories + salad & couscous
Source: Nancy Eisenman, Certified Personal Trainer
1 cup water
1/3 cup uncooked jasmine rice
1/4 cup dry breadcrumbs (seasoned if want more flavor)
1/4 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 lb ground turkey
2 large egg whites
1 garlic clove, minced
Cooking spray
To prepare meatballs: bring 1 cup water to a boil in a small saucepan. Stir in Jasmine Rice, reduce heat, and simmer for 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and the rest of the ingredients through the garlic clove. Shape mixture into approx. 12-15 meatballs.
Heat a large nonstick skillet over medium; coat pan with cooking spray a little olive oil. Add meatballs; cook around until they are brown and cooked on the inside (approx. 12-15 minutes or a little more). Keep turning them and make sure they don't burn. Remove from heat; keep warm.
Cook the couscous or whole grain rice of your choice and then serve with meatballs.
Notes: I added spinach to this recipe for some added fiber. I also baked my meatballs after I quickly browned them in the skillet (to hold form). I baked them at 350 degrees for 15-20 minutes. Use a digital thermometer to ensure that turkey is cooked (160 degrees). These meatballs were also good the next day in a tortilla wrap or pita with hummus, tomato, lettuce, and a little bit of cheese.
Ratings:
Moe, 8 out of 10
Miss J, 10 out of 10
Enjoy!
- Miss J
*No pictures as meatballs generally speaking don't photograph well :)
Serving Size: 3 meatballs - 220 calories + salad & couscous
Source: Nancy Eisenman, Certified Personal Trainer
1 cup water
1/3 cup uncooked jasmine rice
1/4 cup dry breadcrumbs (seasoned if want more flavor)
1/4 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 lb ground turkey
2 large egg whites
1 garlic clove, minced
Cooking spray
To prepare meatballs: bring 1 cup water to a boil in a small saucepan. Stir in Jasmine Rice, reduce heat, and simmer for 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and the rest of the ingredients through the garlic clove. Shape mixture into approx. 12-15 meatballs.
Heat a large nonstick skillet over medium; coat pan with cooking spray a little olive oil. Add meatballs; cook around until they are brown and cooked on the inside (approx. 12-15 minutes or a little more). Keep turning them and make sure they don't burn. Remove from heat; keep warm.
Cook the couscous or whole grain rice of your choice and then serve with meatballs.
Notes: I added spinach to this recipe for some added fiber. I also baked my meatballs after I quickly browned them in the skillet (to hold form). I baked them at 350 degrees for 15-20 minutes. Use a digital thermometer to ensure that turkey is cooked (160 degrees). These meatballs were also good the next day in a tortilla wrap or pita with hummus, tomato, lettuce, and a little bit of cheese.
Ratings:
Moe, 8 out of 10
Miss J, 10 out of 10
Enjoy!
- Miss J
*No pictures as meatballs generally speaking don't photograph well :)
Saturday, September 11, 2010
Pear and Blue Cheese Salad
As promised, below is the recipe for the salad from my dinner party. This was a HUGE success! I love this because it is super easy and delicious. I often times make this to have as my main course instead of a side dish! Enjoy!
Pear and Blue Cheese Salad with a Mustard Vinaigrette
Serves 4-6
Source: Unknown (had this recipe for years)
1/2 cup to 2/3 cup of walnuts (pecans or almonds also work well)
1 tablespoon of cider vinegar
2-3 teaspoons Dijon mustard
1/4 ts salt
3-4 tablespoons EVOO
2 pears
3 oz blue cheese, crumbled
lettuce mix (pre-made of homemade - spinach and arugula work well)
Preheat oven to 350 degrees F and spread nuts on a banking sheet in a single layer. Bake until nuts are toasted. You want to be sure you can smell the fragrant roasting smell before removing. Cool nuts down on a plate lined with a Scott towel for 5-10 minutes then coarsely chop with a knife.
Meanwhile, wash salad and assemble in serving bowl.
In a small dish, whisk together vinegar and Dijon mustard. Season with 1/4 teaspoon of salt and pepper. Gradually whisk in olive oil until you get the smooth consistency of the salad dressing. You want this to be slightly thick dressing so error on the side of less as it is easier to add than to take away!
Quarter and core the pear and thinly slice to arrange on salad. Toss together pears, blue cheese, nuts, lettuce, and salad dressing. Save some extra nuts and blue cheese to garnish top of salad.
Serve immediately!!!
Rating:
Moe, 10 out of 10
Miss J, 10 out of to
Note: Picture in previous "Dinner Party!" post with I Ain't Chicken Chicken and Potatoes.
- Miss J
Pear and Blue Cheese Salad with a Mustard Vinaigrette
Serves 4-6
Source: Unknown (had this recipe for years)
1/2 cup to 2/3 cup of walnuts (pecans or almonds also work well)
1 tablespoon of cider vinegar
2-3 teaspoons Dijon mustard
1/4 ts salt
3-4 tablespoons EVOO
2 pears
3 oz blue cheese, crumbled
lettuce mix (pre-made of homemade - spinach and arugula work well)
Preheat oven to 350 degrees F and spread nuts on a banking sheet in a single layer. Bake until nuts are toasted. You want to be sure you can smell the fragrant roasting smell before removing. Cool nuts down on a plate lined with a Scott towel for 5-10 minutes then coarsely chop with a knife.
Meanwhile, wash salad and assemble in serving bowl.
In a small dish, whisk together vinegar and Dijon mustard. Season with 1/4 teaspoon of salt and pepper. Gradually whisk in olive oil until you get the smooth consistency of the salad dressing. You want this to be slightly thick dressing so error on the side of less as it is easier to add than to take away!
Quarter and core the pear and thinly slice to arrange on salad. Toss together pears, blue cheese, nuts, lettuce, and salad dressing. Save some extra nuts and blue cheese to garnish top of salad.
Serve immediately!!!
Rating:
Moe, 10 out of 10
Miss J, 10 out of to
Note: Picture in previous "Dinner Party!" post with I Ain't Chicken Chicken and Potatoes.
- Miss J
Thursday, September 9, 2010
Dinner Party!
Last Friday, I had a small dinner party. Unfortunately, my dinner table only seats six so I am always limited in the amount of guests I can have over :( This week, I decided to make a recipe from Aarti. Aarti was the winner of "The Next Food Network Star" this past season. I am just now getting into Indian food so I love her POV, point of view, (Indian flare woven into American classics). Her new show is called Aarti Paarti, and the chicken and potatoes recipe is from the first or second episode she ever recorded. I recommend trying it as I believe it was a success at my dinner party!
I Ain't Chicken Chicken
Serves 4
Source: Aarti Paarti, The Food Network
http://www.foodnetwork.com/aarti-sequeira/index.html
1 pound small red potatoes (or golden)
EVOO
3 springs fresh thyme
Salt and Pepper
1/4 cup butter softened but not melted
1/2 teaspoon ground cardamom
1 large orange zest
2 teaspoons grated ginger
4 chicken breasts, on the bone, skin in tact
Preheat oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack, and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves, and salt and pepper. Toss well. Put the potatoes on the sheet lined with parchment paper. In a small bowl, combine butter, cardamom, orange zest, ginger, salt and pepper, to taste. Sit together with a spoon until mixed well. Pat chicken dry with paper towels. Poke a small opening in the clear membrane between skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You are creating a big pocket for the butter. Repeat with other chicken.
Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once its in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with other breasts. Arrange chicken breasts on the sheet lined with the cooling rack. Drizzle olive oil on the skin for extra crispy skin. Season with salt and pepper to taste. Put the potatoes and chicken into oven and roast, turning the pans once halfway through the cooking time and stirring potatoes at about 30 minutes.
Chicken is ready when an instant read thermometer reads 160 degrees F. Remove from oven and tent with foil. Let stand 5 minutes before serving.
NOTES: I used a huge roasting pan and put the potatoes at the bottom of the pan and then put the grate over the potatoes. The chicken then rested on top of the grate. I liked this method as the potatoes would catch the drippings from the chicken adding a touch more flavor to the potatoes in addition to the thyme. If potatoes are larger in size (more than an two inches in diameter) then you might want to consider throwing them in the oven earlier than the chicken or cutting them in half to avoid under cooking them.
I Ain't Chicken Chicken & Potatoes
I Ain't Chicken Chicken
Serves 4
Source: Aarti Paarti, The Food Network
http://www.foodnetwork.com/aarti-sequeira/index.html
1 pound small red potatoes (or golden)
EVOO
3 springs fresh thyme
Salt and Pepper
1/4 cup butter softened but not melted
1/2 teaspoon ground cardamom
1 large orange zest
2 teaspoons grated ginger
4 chicken breasts, on the bone, skin in tact
Preheat oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack, and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves, and salt and pepper. Toss well. Put the potatoes on the sheet lined with parchment paper. In a small bowl, combine butter, cardamom, orange zest, ginger, salt and pepper, to taste. Sit together with a spoon until mixed well. Pat chicken dry with paper towels. Poke a small opening in the clear membrane between skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You are creating a big pocket for the butter. Repeat with other chicken.
Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once its in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with other breasts. Arrange chicken breasts on the sheet lined with the cooling rack. Drizzle olive oil on the skin for extra crispy skin. Season with salt and pepper to taste. Put the potatoes and chicken into oven and roast, turning the pans once halfway through the cooking time and stirring potatoes at about 30 minutes.
Chicken is ready when an instant read thermometer reads 160 degrees F. Remove from oven and tent with foil. Let stand 5 minutes before serving.
NOTES: I used a huge roasting pan and put the potatoes at the bottom of the pan and then put the grate over the potatoes. The chicken then rested on top of the grate. I liked this method as the potatoes would catch the drippings from the chicken adding a touch more flavor to the potatoes in addition to the thyme. If potatoes are larger in size (more than an two inches in diameter) then you might want to consider throwing them in the oven earlier than the chicken or cutting them in half to avoid under cooking them.
I Ain't Chicken Chicken & Potatoes
(Pear and Blue Cheese Salad recipe to post in near future!)
- Miss J
Ratings:
Moe, 8 out of 10
Miss J, 9 out of 10
Wednesday, September 8, 2010
Suprise! Suprise!
This past week Moe and I were on a "staycation". I had NEVER heard of this term until about two weeks ago when my friend explained to me that a "staycation" was the latest fad since we are in a recesssion and people are trying to save however possible. I responded with, "we are so broke so sign us up!" Moe primarily worked on his application for residency during the week, but I decided one of the days to plan a suprise trip for him. I had spent weeks trying to figure out what the best "suprise outting" would be. I considered wine tasting, hiking, picnics in the park, dinner and a movie, and even a trip to a bed and breakfast for a night. However, I wanted to do something that Moe would absolutely love (and we had never done before), so I finally landed on ZIP LINING!!!
I had heard about a new course that had opened up in Mohican Park area (1.5 hours from Columbus) so I decided to sign us up. Since Moe and I live uneventful lives, I decided I was going to keep it a surprise from him until the last second to try to make it more fun. I have done extreme sporting activities (skydiving and canyoning) in Switzerland but had never zip lined so this would be a new experience that we could share together. Moe hates surprises so he was less than thrilled when Thursday morning I was telling him what to wear and which shoes to bring. Moe had also never been to this area of Ohio so when I put the address in the GPS and he still didn't know where we were going, I could see his annoyance growing. However, after the scenic drive through Amish Country, and 1.5 hours of trying to convince Moe that we were going to tour a Dairy Farm, we arrived at the zip line course in one piece. As we sat in the car, Moe was still trying to process what was going on. He saw the "Tree Canopy Tours" sign but apparently missed the zip lining sign under it. I tried to have him brainstorm things we could do in trees (climbing, swinging, rapelling, etc) and he at one point through out "bird watching" as a desperate guess! I finally just dropped the secret that we were zip lining for the day!!!!
The course consits of 7 zip lines starting with 145 ft zip and ending with an 1,100 ft zip. The course also includes two sky bridges and two rapels (60 ft and 50 ft). I was a bit terrified as I am still working on my fear of heights, but after the first zip I was good to go! You are always linked onto the cables through two clamps for added security. You also have two guides with you at all times so the risk of falling is next to nothing! There were a total of six people in our group and the total course took about two hours. It was alittle pricy but worth every penny! We both had so much fun, and I encourage all fo you to go and try out the course if you are ever passing through the area. Below are some of the photos from the day as well as the website!
- Miss J
Rating:
Moe, 10 out of 10
Miss J, 10 out of 10
http://www.treefrogcanopytours.com/
Sky Bridge #2
Between each zip you stand on tree platforms while clamped to the wires for safety!
Looking out off the tree platform edge - 120 feet in the air!
Miss J on the zip line!
Moe rapelling down from one of the tree platforms!
I had heard about a new course that had opened up in Mohican Park area (1.5 hours from Columbus) so I decided to sign us up. Since Moe and I live uneventful lives, I decided I was going to keep it a surprise from him until the last second to try to make it more fun. I have done extreme sporting activities (skydiving and canyoning) in Switzerland but had never zip lined so this would be a new experience that we could share together. Moe hates surprises so he was less than thrilled when Thursday morning I was telling him what to wear and which shoes to bring. Moe had also never been to this area of Ohio so when I put the address in the GPS and he still didn't know where we were going, I could see his annoyance growing. However, after the scenic drive through Amish Country, and 1.5 hours of trying to convince Moe that we were going to tour a Dairy Farm, we arrived at the zip line course in one piece. As we sat in the car, Moe was still trying to process what was going on. He saw the "Tree Canopy Tours" sign but apparently missed the zip lining sign under it. I tried to have him brainstorm things we could do in trees (climbing, swinging, rapelling, etc) and he at one point through out "bird watching" as a desperate guess! I finally just dropped the secret that we were zip lining for the day!!!!
The course consits of 7 zip lines starting with 145 ft zip and ending with an 1,100 ft zip. The course also includes two sky bridges and two rapels (60 ft and 50 ft). I was a bit terrified as I am still working on my fear of heights, but after the first zip I was good to go! You are always linked onto the cables through two clamps for added security. You also have two guides with you at all times so the risk of falling is next to nothing! There were a total of six people in our group and the total course took about two hours. It was alittle pricy but worth every penny! We both had so much fun, and I encourage all fo you to go and try out the course if you are ever passing through the area. Below are some of the photos from the day as well as the website!
- Miss J
Rating:
Moe, 10 out of 10
Miss J, 10 out of 10
http://www.treefrogcanopytours.com/
Sky Bridge #2Between each zip you stand on tree platforms while clamped to the wires for safety!
Looking out off the tree platform edge - 120 feet in the air!
Miss J on the zip line! Moe rapelling down from one of the tree platforms!
Moe on the zip line!
Thursday, September 2, 2010
Pork Tenderloin with Sweet Apples and Potatoes
Source: weightwatchers.com, by Dining For Two, from Weight Watchers Publishing Group
This was a quick healthy meal that was ready in about 40 minutes (including prep time)!
1 Tbsp flat leaf parsley, fresh, chopped
1 tsp lemon zest
1 garlic clove, minced
1 tsp EVOO
1/2 tsp table salt
1/2 tsp black pepper
1 pound(s) lean pork tenderloin (I used 3 round pork tenderloin slices)
1 large sweet potato(es), (10-ounce) peeled and cut crosswise into 8 slices
1 Tbsp water
1 medium apple(s), cut into 6 wedges
1 tsp packed brown sugar, dark
1/8 tsp ground cinnamon
Preheat the oven to 450°F. Spray a 9 x 13-inch baking dish with nonstick spray. Mix the parsley, lemon zest, garlic, oil, 1/4 teaspoon of the salt, and the pepper to a paste in a small bowl. Place the pork in the baking dish. Spread the parsley mixture evenly over the top of the pork and let stand 5–10 minutes.
Meanwhile, place the sweet potato slices and water in a small microwavable casserole dish. Cover and microwave on High for 3 minutes; drain.
Place the sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with nonstick spray, then sprinkle with the sugar, cinnamon, and remaining 1/4 teaspoon salt. Roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium and the sweet potato and apple are tender, about 30 minutes. Cover the pork lightly with a foil tent and let stand 5 minutes. Serve when ready.
Yields 3-4 pork slices, 4 sweet potato slices, and 3 apple wedges per serving. Weight Watcher Points - 10 per serving.
Ratings:
Moe, 9 out of 10
Miss J, 9 out of 10
Fresh out of the oven!
ENJOY!
- Miss J
This was a quick healthy meal that was ready in about 40 minutes (including prep time)!
1 Tbsp flat leaf parsley, fresh, chopped
1 tsp lemon zest
1 garlic clove, minced
1 tsp EVOO
1/2 tsp table salt
1/2 tsp black pepper
1 pound(s) lean pork tenderloin (I used 3 round pork tenderloin slices)
1 large sweet potato(es), (10-ounce) peeled and cut crosswise into 8 slices
1 Tbsp water
1 medium apple(s), cut into 6 wedges
1 tsp packed brown sugar, dark
1/8 tsp ground cinnamon
Preheat the oven to 450°F. Spray a 9 x 13-inch baking dish with nonstick spray. Mix the parsley, lemon zest, garlic, oil, 1/4 teaspoon of the salt, and the pepper to a paste in a small bowl. Place the pork in the baking dish. Spread the parsley mixture evenly over the top of the pork and let stand 5–10 minutes.
Meanwhile, place the sweet potato slices and water in a small microwavable casserole dish. Cover and microwave on High for 3 minutes; drain.
Place the sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with nonstick spray, then sprinkle with the sugar, cinnamon, and remaining 1/4 teaspoon salt. Roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium and the sweet potato and apple are tender, about 30 minutes. Cover the pork lightly with a foil tent and let stand 5 minutes. Serve when ready.
Yields 3-4 pork slices, 4 sweet potato slices, and 3 apple wedges per serving. Weight Watcher Points - 10 per serving.
Ratings:
Moe, 9 out of 10
Miss J, 9 out of 10
Fresh out of the oven!ENJOY!
- Miss J
Wednesday, September 1, 2010
Review of Wicked
This past weekend, Moe and I went to see the Broadway show Wicked. I was skeptical when I first heard it was coming to town as I am not a huge fan of the Wizard of Oz. However, so many of my friends were ranting and raving about how wonderful it was so we decided to check it out on our week off. The trip to the theater was a bit of a disaster as Moe can not drive and talk on the phone. The theater was in the center of the city, and Moe gets on the wrong freeway and starts driving to his work. He then tried to explain to me that the route he took is actually faster. A ten minute car trip quickly turned into a half hour.
Once we arrived at the theater, it was a complete cluster with people everywhere. As the usher scanned our tickets, he pointed over to a side stairway that no one else was one. Moe and I were thrilled to escape the heard of people until we realized that this private stairs took us up three flights of stairs to the very top of the balcony. As we shuffled into our seats, second row from the back of the highest balcony, I was suddenly regretting the decision to go the cheap route for our tickets. However, as soon as the show started, nothing else mattered. Although we were way too far away to see the performers faces, we were still able to follow the storyline and enjoy the music! It was entertaining with a creative twist to the traditional Wizard of Oz storyline. We both found ourselves laughing at multiple scenes which was a pleasant surprise after our stressful weekend. Overall, I would definitely recommend this musical to any of my friends or family. Although it was not the BEST musical I had ever seen, it definitely made my top five list!
- Miss J
Official Website:
http://www.wickedthemusical.com/#
Once we arrived at the theater, it was a complete cluster with people everywhere. As the usher scanned our tickets, he pointed over to a side stairway that no one else was one. Moe and I were thrilled to escape the heard of people until we realized that this private stairs took us up three flights of stairs to the very top of the balcony. As we shuffled into our seats, second row from the back of the highest balcony, I was suddenly regretting the decision to go the cheap route for our tickets. However, as soon as the show started, nothing else mattered. Although we were way too far away to see the performers faces, we were still able to follow the storyline and enjoy the music! It was entertaining with a creative twist to the traditional Wizard of Oz storyline. We both found ourselves laughing at multiple scenes which was a pleasant surprise after our stressful weekend. Overall, I would definitely recommend this musical to any of my friends or family. Although it was not the BEST musical I had ever seen, it definitely made my top five list!
- Miss J
Official Website:
http://www.wickedthemusical.com/#
Take note of the Row Y (second to last row in the entire theater)!
Photo of Program Cover
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