Diffused Olive Oil

It’s a day off from work but not from working out.  We slept a little later, about 1 hour longer in bed but went down and pumped some iron. 

I bought a new protein to try and started with a pre workout shake:

Dymatize Elite Whey Protein Isolate - BANANA

It has a good clean taste, mixes very easily and is great for a low carb diet.

The workout today consisted of 40 minutes on the treadmill.  It was impossible to run outside. The snow was falling so heavily and it was 20 degrees with a wind.  So 4.5 miles for the last day of the year. I’ll total miles for 2008 later. 

Working the legs with weights which consisted of:

• Walking lunges with 15 lb bar + leg presses, 180 lbs.
• Leg extensions + dead lifts
• Leg curls + seated calf raises
• Yoga stretching and some ab work for about 10 minutes.

Shane and I walked and played in the snow for 55 minutes. Walking was ridiculous and we only managed 2.9 miles. The roads weren’t plowed, so the walk ways were impossible to get at.   This is our little snow bunny:

Thought I’d stick to a hot cereal breakfast since I had Beaters almost everyday last week.

• 1/4 cup Cream of Rice
• 1/3 Banana
• Cinnamon
• 1/2 grapefruit
• few raisins
• 1 scoop Elite Juicers Shake with 1/3 banana.

 

 

After breakfast was done, I began the carrot cake process. Next… the Diffused Olive Oil… just like we had on our travels.  I bought fresh rosemary – it smells SO wonderful. Sundried tomatoes – the dried kind not the ones in oil, and a huge elephant ear of garlic.  In the Extra Virgin Olive Oil (EVOO), we have 1 rosemary sprig + 1 large sd tomato, sliced + 1 large garlic clove, sliced.

 

Tonight, we are having an early dinner with friends…as per Nancy’s comment yesterday. We’re looking forward to a meal at the Phoenician and hope to see more of the usual crowd.  It’ll be fun. 

Ted and I managed to stay up until 11:45 pm last year, then woke up at 12:10AM to find out we missed the ball dropping.  I guess we’ll try a little harder this year. The champagne is chillin’. 

Hey everyone… Happy New Year and best wishes for a healthy, happy one.

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The Weather Won’t Slow US Down

It’s stormy but we have things to do.  Ted got a Blu-Ray DVD for Christmas so we want to get a DVD to test it out.  I lost my little “be clean with your dog” leash attachment this morning in the snow some where, so we need to get another baggy holder, along with more doggy food.   BUT… this is what we did for dinner…

See below with fire roasted salsa topping

Sausage-Cheese Patties   4 servings.* SEE NOTE BELOW.   Takes about 20 minutes to prepare. 30 or so to cook.

Approx. Nutrition: 328.5 cals. 17.7g total fat. 24.1 carb. 23.6g protein.

• 3/4 cup Instant Oats
• 1/3 cup Heart Smart Bisquick Mix (or use breadcrumbs)
• 14 oz Gimme Lean Sausage
• 1/2 cup 50% less Fat Cabot Shredded Cheddar Cheese.
• 1/4 cup Parmesan cheese
• 2 TBS soy milk
• 1/2 tsp rosemary (dried) (1/2 TBS crushed fresh)
• 1/2 tsp parsley (dried) (1/2 TBS chopped fresh)
• 2 TBS salsa (or BQ sauce) * You may want extra for topping.

Preheat oven to 350F.  Line cookie sheet with foil and spray with non stick.  Mix together all the ingredients (try to let sit for about 15 minutes so the oats and Bisquick can absorb some moisture) and shape into 8 patties.  Place on sheet. Bake about 30 minutes until brown. Serve immediately with extra dipping sauce.  *If you are a meat eater, you can use regular sausage and STILL not have to cook it before hand.  It will cook just fine in your oven.

I served the patties on top of smashed broccoli-cauliflower.  Steam 1/2 cup broccoli florets with 1/2 cup cauliflower florets until soft. Add paprika, salt, pepper and a little rosemary.  Puree until smooth. 

and…. a side of roasted fennel:  slice 1 fennel bulb into 4 slices. Put into a foil lined baking dish. Drizzle with olive oil. Add a little salt and pepper. Bake at 375 F for 45 minutes. Same some of the green ferns to garnish your plate.

Fennel Bulb

NOTE: The order that I recommend you prepare this dinner is 1. Get your broc-cauli cooking. 2. Mix the sausage mixture then let it sit while you prepare the fennel and get that into the oven. * I cooked the fennel at 350 for 30 min. and it was still very firm so I upped the temp. above to375 and 45 min. 3. Form your patties and put in oven. 4. Puree your brocc-cauli mix.   By the way – I was home at about 4:35pm and all the above was cooking/baking/roasting by 5PM. Not bad!

topped with fire roasted salsa

Tomorrow is a full day off. To have some fun, I get to begin work on a carrot cake. That generally takes me a bit more time than regular cakes but fun.  You can check out the recipe on the side bar.

To all – have a great night!

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