Saturday, May 22, 2010

Grill Wok

I cannot rave enough about this perforated stainless steel Grill Wok!  It is a must have for your summertime outdoor entertaining!  I use this all the time, it's perfect for things like sliced vegetables, mushrooms, prawns, scallops or anything thing you would like to grill without dropping through the grate.

I prepare all my vegetables and season with sea salt, fresh black pepper and extra virgin olive oil, then grill, the flavor is incredible.  This is a must have for the grilling enthusiast/fitness enthusiast.  You can purchase this incredible culinary gadget at Sur la table (stainless steel one).  

I also have a non- stick one.  I have given this gadget as gifts to my clientele.  My five star rating!

Thursday, May 13, 2010

Kids Love Colorful Fruits & Vegetables

Strawberries, Blueberries, Blackberries, Kiwis, Red Raspberries, Tangerines

The month of May's Focus is Children's Health at Foodbuzz.  Creating a spectrum of Fruits & Vegetables on your plate.

It can be a challenging getting your kids to eat fruits and vegetables on a daily basis.  Think variety, think color, a rainbow on your plate.

I have always found that food shopping and cooking with your children is the answer.  

Including your kids with your meal preparation is essential.  Children are more apt to eat food they shopped for or helped prepare.

You can start by having your children help wash and prep fruits and vegetables together with you.  

Consider visiting a farmer's market that's always fun for the whole family.  I have always included my kids in our family meal preparation.  Enjoying family dinners together is also really important.

 Healthy,  fresh locally grown foods really do taste better. 

Some of my meal ideas from the weekend are posted below.

Red, Orange & Yellow Peppers, Broccoli, Green & Yellow Zucchini, Carrots, Red Onion

White Bean Soup, Chopped Tomato, Celery, Carrots, Onion & Pasta

I actually prepared this for a client yesterday, she was missing some of the ingredients, but it turned out great!  

We also prepared stuffed peppers!

Plain Garden Salad with chopped Tomato.   (yesterday's lunch)

Monday, May 3, 2010

Weekend Fitness & Meals Ideas

This weekend Training =  Intervals/Roadwork.    Weekends are officially off from the gym.  The weather here in Rhode Island has been spectacular, too nice to be indoors.

My usual spring-summer route used to be jogging right down scenic 1A, all the way past Narragansett Beach to the end of the pier (around 5 miles).  It's a straight run from my house and the scenery by the water is beautiful.  Five miles is a nice amount for me at a steady jog, and sight seeing.   When I get to the pier I would call home for a pick up.

This Saturday morning I decided on sprint intervals down to URI bay campus, this hill is a killer!  A really steep drop, sprinting up is torture!  Hammies & glutes were on fire!  The water is directly down this hill.

When the weather warms up I am going to start my kayaking along with some sailing in Newport.  I love any type of water sport.  Narragansett Beach also offers Surf lessons daily at the beach.  I'm really looking forward to the summer this year.

I hit the Roch's Fresh Food Market before returning home.  A great market, kinda like a Whole Foods, but on a smaller scale.  Then I started my walk home carrying all my groceries.  What a great way to start the day,  and my weekend grocery shopping was done!

My son was coming by our house to help with our weekend gardening project (that means lunch & dinner), so I basically bribe him with food.  I posted some food photos below.

Fresh homemade Country Wheat Bread!  It was still warm when I got home!  I prepared fresh sliced turkey sandwiches for our lunch.  This bread is so crusty and good!

A little side dish of sun dried tomatoes, shaved parmigiano reggiano and spanish olives.  Small portions, but big on flavor!  A little goes a long way, so delicious!

Dinner was black angus burgers with cheese and grilled seasoned chicken breasts.

I also made a mixed green salad, with the best side ever!  You have to try this recipe for yourself!  So tasty and a little something different than your usual baked sweet potato or brown rice.

My Baked Butternut Squash & Sweet Potatoes cubed and baked for 45-50 minutes at 375 degrees.  You need to try it!

  • 1 large Butternut Squash pared and cut into 1 inch cubes (remove seeds)
  • 2 Sweet Potatoes
  • 1/2 teaspoon Saigon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/3 cup Brown Sugar
  • 2 teaspoons Fresh Lemon Juice
  • Light Butter just a few dabs (optional)
*Instead of the brown sugar you can substitute with Organic Molasses (a good source of potassium, calcium & iron)