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The morning weight work out, as intended, was “Day 3” of the new program posted at the bottom of last nights blog HERE.  It took me 30 minutes and was preceeded by a 3 mile run on the treadmill. After the weight workout, Shane I jogged a little but walked most of the way 44 minutes.  Not bad – beautiful morning to be outside.  It was 59 degrees and clear.

Tomorrow is an aerobic day and I’m not sure what I’ll do yet.  We’ll see what the morning brings.  As for tomorrow night, it’s the first class of Digital Photography so make sure to tune in Friday or Saturday and I’ll let you know what we learned.  I’m SO EXCITED!!!!  😀   Don’t you just love to learn new stuff?!

Now for Good Eats…

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A tortilla meaning “round cake” or an omelet?  This was easy to prepare.  I was able to get everything chopped and ready because Ted had gone to exchange some undies.  A woman cannot buy undies for her man …apparently.  The sporty, boxer type, brand name Nike or Reebok just don’t cut it (and NO SAM! He wasn’t exchanging silky thongs!).  Fruit of the Loom… are you still there?  

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  • 2 TBS EVOO
  • 1 Shallots, fine chop
  • 3 TBS chopped sun dried tomato (use oil packed or if you dehydrated some of your own from the summer’s bounty, crumble those up for 3 TBS.)  DSC_0939
  • 6 oz mushrooms, peeled, cleaned and sliced
  • 2 cups fresh spinach
  • 1 Eggplant, peeled and chopped into about 1 ” cubes
  • 1 TBS toasted slivered almonds or toasted pine nuts
  • 2 whole eggs
  • 1 cup EggBeaters * or just use 6 whole eggs
  • 2 TBS chopped parsley
  • 2 TBS water
  • 4 oz Grated Cheese (I used Asiago – Oh WOW that was good!)
  • salt and pepper to taste

Heat oil in skillet. Add the shallots and tomato over low heat and cook 5 minutes.  Add mushrooms  and eggplant, increase heat to medium and cook 5 minutes.  Add spinach and cook until it wilts, about 3- 4 minutes. 

Reduce the heat, add salt and pepper and nuts. Beat the eggs, beaters, water, parsley, salt and pepper.  Add to the skillet and let cook for about 6 – 8 minutes. You want the bottom to cook so lift the edges now and then to let all eggs cooks.  

Preheat the boiler to high.  Sprinkle the cheese on the omelet and place under the broiler for about 3 minutes until cheese melts.

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And of course…Enjoy!

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Just lately I’ve found a new tasty snack:  FORZE

forze-gps-chocolate-peanut-It boasts a blend of natural fats, protein and calcium that activates the “body’s natural appetite control signal… so you can achieve your perfomance goals.”

 I have both the bars and the drink.  Both are pretty good and satisfying as a light snack.   Check it out.

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Sunday’s are our usual days for a group walk. By group, that would be Ted, Shane and myself.  It is typically a walk of 4 or more miles which will take us to the more scenic areas of Utica, whether we go right or left or straight from our home.  One of our favorite walks is around Valley View Golf Course.  Once there, we have the option of extending the distance and going through the Switchbacks (a very wooded area made walker/rider friendly by stone-dirt roads) or going up to the Eagle (the upper most point over looking Greater Utica). 

On this particular Sunday, Ted wouldn’t go through the Switchbacks even though it wasn’t muggy so there would be no horse fly attacks (they get pretty bad in there sometimes 😦  ), but he did want to walk up to the Eagle.  It was a beautiful morning for it as well.  I always think that I should bring my yoga mat because it is so peaceful and beautiful, I couldn’t think of a more relaxing place to practice some Asanas.

As we set out this particular morning, Shane needed something in his mouth..typical Shane…

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It was cold..51 deg. so I wore my spring mittens

It was cold..51 deg. so I wore my spring mittens

 

The best part about my Spring Mitts is that they turn into a more "Airy" glove when you warm up.

The best part about my Spring Mitts is that they turn into a more "Airy" glove when you warm up.

Can you see the deer at the top of the hill? There were 4 of them.

Can you see the deer at the top of the hill? There were 4 of them. Guess I need a telephoto lens.

 
Once at the Eagle, we always read the inscriptions even though we have read it umpteen times before.

Once at the Eagle, we always read the inscriptions even though we have read them umpteen times before.

The Boilermaker 4 mile marker... what is it? ... just over 5 miles to go?

The Boilermaker 4 mile marker... what is it? ... just over 5 miles to go?

 

Some wild flora

Some wild flora

 

A view coming down the hill .. the golf course

A view coming down the hill .. the golf course

 

It's a tough haul up that hill... these two opted to walk their bikes and I don't blame them.

It's a tough haul up that hill... these two opted to walk their bikes and I don't blame them.

Coming out of Valley View we saw this... the leaves already beginning to change. Fall is just around that corner.

Coming out of Valley View we saw this... the leaves already beginning to change. Fall is just around that corner.

Movie review:

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State of Play with Russell Crowe and Ben Affleck…a really good movie. Not your typical story line. Both actors were spectacular.   Worth the watching.

Academy Award®-winner Russell Crowe leads an all-star cast including Ben Affleck, Rachel McAdams & Helen Mirren in the blistering thriller about deception, manipulation & corruption. When D.C. Reporter Cal McCaffrey (Crowe) is assigned to investigate the murder of an assistant to an up-and-coming politician (Affleck), he uncovers a conspiracy that threatens to bring down the nation’s power structures. In a town of spin-doctors and wealthy power brokers, he will discover one truth: when fortunes are at stake, no one’s integrity, love or life is safe. From director Kevin Macdonald of The Last King of Scotland, State of Play brings together gripping performances, riveting suspense and is “sophisticated, intelligent and powerful”

That’s all for now… another weight work out tomorrow morning. I’ll be following day 3 of this schedule:

DSCN1890It should take no more than 30 minutes.  We shall see.

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It’s back to work. No more play.  The daily grind.  So it began early-early in the gym but as I said yesterday, I have changed my workout for the next 6 weeks.  Today was simply aerobics.  It was 45 minutes of Elliptical and a 4.3 mile very easy run with the Shaner. 

I have this horrible pain in my upper back which was hounding me since Sunday.  It’s a little more concentrated today and therefore just a tad better but still hurts.  Amazingly, it goes away when I run. I just better keep those feet moving today, hadn’t I?

After that aerobic workout, cookies are in order..

The Ghirardelli Ultimate Double Chocolate Cookie – another recipe pocketed from the NY State Fair.

  • DSC_09211 bag Ghirardelli 60% Bittersweet Chocolate chips
  • 1 Stick Butter
  • 3 whole eggs
  • 1 cup sugar
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 bag Ghirardelli Semi Sweet Chocolate chips
  • 1 cup finely chopped walnuts

Using a double boiler over  hot water, melt the bittersweet chips with butter.  

In a large bowl, beat the eggs and sugar until thick and combined.

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Stir in the melted chocolate-butter mixture.

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In a small bowl, mix the flour and baking powder then stir it into the chocolate-sugar mix.  Stir in the chips and walnuts.

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The dough will be very soft but separate it into two sections and form 2 logs with wax paper.  I use wax paper because it saves getting my hands too gooped up.  Is that a real word?

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Wrap in plastic wrap for at least one hour.

 

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Preheat oven to 375 F and cut the dough into slices about 3/4 ”  thick. Bake about 2 inches apart on greased cookie sheet for 12 – 14 minutes.  Yum!

 

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Yesterday was perfect…the sun, a walk through the golf course (5.5 miles! – Wahoo!).  Ted and I enjoyed taking Shane for a walk on such a perfect day.

Today – not a bad morning either.  I didn’t have to get up so incredibly early, but pulled myself up at 6:15 am.  Shane was still snoozing as was my beloved.  I went down stairs for 25 minutes on the ET and a 25 minute weight workout.  i tried a new routine from Muscle and Performance. I didn’t know how it would go, but it was a bit too easy and not as long as I thought it would be.

DSCN1890This workout is for weeks 1 and 2.   It will change every 2 weeks for 6 weeks.  Day 1 I will do Mon. (today) and Friday (or Thurs.). Day 3 will be done Wednesday.  So Day 1 is repeated 2 x per week.  On the other days, I will do heavy aerobics.  It’s good to change your routine now and again because your body adapts and then there is no muscle stimulation. 

After the weights, Shane and I ran for 4.4 miles.  Some poor guy lost his white poodle “Maxi” in the park and was calling for the little critter as we came and left the park.  I hope he finds him/her. 

As for eats…here you go…

 

What are you up to this Labor Day?  Picnic plans?  If you’re a vegetarian, here is an easy recipe to bring along to make sure you don’t go hungry among all the burgers and dogs.

This recipe was adapted from a booklet found at the New York State Fair. It was from the company called ACH Food Companies, Inc.  The original recipe is called “Taco Batter Bake” and uses ground beef.  I made this a vegetarian dish using meatless crumbles.  It is so flavorful and will work well with beans as a meat substitute as well.

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  • 12 oz Meatless crumbles or 15 oz can of beans of choice.
  • 1/2 onion, minced
  • 1 tsp each of the following: cilantro, ezpizote, dill, tarragon, “Spike” Gourmet seasoning, garlic powder, chili powder, ground cumin
  • 1/2 tsp cayenne pepper

For the Batter

  • 1/2 cup Corn Flour
  • 1/4 cup All purpose flour
  • 2 tsp rapid rise yeast
  • 1 TBS sugar
  • 1 tsp salt
  • 1/4 cup warm milk
  • 1/4 cup room temp white wine
  • 2 TBS butter or  SmartBalance, melted
  • 1 whole egg

Topping

  • 8 oz Salsa or Picante sauce
  • 1 cup cheese of choice (Mexican blend, or Feta mixed with Parmesan…your choice)
  • 1/2 cup crushed tortilla chips

If you use real ground beef, you will need to brown it and mix in the onions at that time. Drain the grease off and add all the seasonings.

Using meatless protein, mix the protein with the onions and all the spices.  Do NOT mix the batter ingredients in with this mixture.

For the batter:  Combine all ingredients, stirring well with a spoon.  Spray a 9 x 9 square pan with non-stick spray and spread the batter over the bottom.  Put in a warm place for about 25 minutes.

The Batter

The Batter

Preheat oven to 350 F.  Top the rested batter with the “meat”-onion-spice mixture.   Add the toppings, first the salsa, then the cheese, and finally the tortillas.    Bake for 30 minutes and ENJOY!

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Did you check out my crab and lime button  recipe from the other night?  It was very good, but there was an incident while making the buttons.  Upon removing them from the oven, I somehow (you WILL wonder “how the….”) burned my neck on the edge of the baking sheet.  Why did I have the pan up so high? Who knows. My life is very painful. I’ve said it before.  I went to work today with what looked like a hicky in the middle of my neck.  Ted did give me a look with raised brow.

The Burn

The Burn

It didn’t upset this morning’s workout though.  A good 30 minutes on the ET.  40 minutes of back and triceps. Shane and I jogged for 44 minutes around the Utica Streets and into the golf course. We enjoyed a nice cool morning, 53 degrees.
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Movie Review:
“Duplicity” with Julia Roberts and Clive Owen.  DSC_0787
A good “cat and mouse” movie. It was a bit confusing at first but ended with a neat little twist.  Julia Roberts and Clive Owen make a great on screen match.
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Tonight’s quick eats.
Portobella Pizzas
 
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Tonight I used organic portobella mushrooms and made “Portobella Pizzas”.  This is a really neat dish if you want low carb and/or gluten free because there is no bread nor grain.  It’s simple.  Now in saying that, I did use Morning Star Meatless products which contain wheat and wheat gluten.  However, if you eat meat, then go Gluten Free!
Here is what you do…Preheat oven to 400 F.
Clean your mushrooms by carefully scraping the gills.

Clean your mushrooms by carefully scraping the gills.

 

Add some pasta or marinara sauce to each mushroom

Add some pasta or marinara sauce to each mushroom

 
Add your cooked meat or cooked soy product to the mushroom

Add your cooked meat or cooked soy product to the mushroom

 

Along with soy bacon, I added Edamame to my mushroom

Along with soy bacon, I added Edamame to my mushroom

 

 

Add a slab of mozzarella and top with grated Parmesan cheese

Add a slab of mozzarella and top with grated Parmesan cheese

 

 

Bake at 400 for 14 minutes. Turn to broil and broil for the last 2 minutes.

Bake at 400 for 14 minutes. Turn to broil and broil for the last 2 minutes.

 

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Enjoy!

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Apart from the neighbors dogs barking, non-stop, from 6:30 pm to 9:30 pm, it was a peaceful evening.  I remember the dog trainer saying the dog will get tired of barking and eventually stop.  Did she really mean 4 or 5 hours later?!

One of us was up early this morning to complete a pretty good leg workout after a 30 minute treadmill run.  Shane and I went for a 3.8 mile walk.  We did do one sprint when we encountered a skunk slowly crossing the road. 

skunk

Cars were approaching from both directions and I did NOT want to be present should the worst scenario take place.  It so happened that the fear of such an encounter over took the driver of the van.  That person stopped in the middle of  Culver Ave. waiting until the other car passed so his/her vehicle could VERY CAREFULLY AND SLOWLY (so as not to startle the little stinker) drive around the black and white beast. 

When Shane and I were at a safe distance past, I turned to see the odiferous little varmint safely approaching the curb. 

Now for something more pleasant smelling…

I’ve been scanning the pages of that fancy, smancy book again.  This time, my eyes landed on page 106 of  “Cooking with America’s Championship Team: ACF”.  The recipe on that page is “Torte of Lump Crab Salad with Lime Snaps and Gazpacho Dressing”.  The Chef is Edward G. Leonard, CMC. 

My recipe is quite different from the one in the book, but credit where credit is due for the inspirational idea for our dinner tonight.

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Crab with Lime Buttons

Lime Buttons:

  • 1 TBS Greek Style Yogurt
  • Lime zest from 1/2 of a fresh lime
  • 2 TBS sugar
  • 4 TBS flour
  • drop of vanilla extract
  • 1 TBS cold water

Preheat oven to 350 F.  Combine all the ingredient s in a bowl and blend until smooth.  Using a Silpat sheet to line a cookie sheet, drop by teaspoons about 2″ apart. *I would flatten these down next time to make more wafer like.

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Bake about 10 – 15 minutes.  Remove and cool on the pan.

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Crab:  Based upon my recipe for Chesapeake Crab Cakes

  • 1 lb crab meat
  • 1/4 cup diced onion
  • 1/4 cup diced green pepper
  • 1/4 cup fresh bread crumbs (I used panko)
  • 1/4 cup yogurt
  • 1 TBS parmesan cheese
  • 1 TBS dijon mustard
  • 1 egg slightly beaten
  • 1 TBS dried tarragon
  • 1/8 tsp cayenne pepper
  • 1/8 tsp salt
  • 2 TBS olive oil

Drain crab meat if it isn’t fresh.  Combine crab, onion, pepper and 1/4 cup of bread crumbs in bowl. 

Beat yogurt, parmesan cheese, mustard, egg, tarragon, pepper, salt together.  Combine this mixture with the crab meat. 

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 Chill for 30 minutes.

Preheat oven to 400, coat a baking pan with oil and spoon about 3 TBS per crab cake onto pan. Do not press. 

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Bake 20 minutes. Cook to golden. 

 

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Enjoy. Serves 4 – 6

CEimB Thursday tomorrow!  Tune in!

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