9 hours ago
Wednesday, May 19, 2010
Chicken and Mushroom Tacos
1 3/4 cups thinly vertically sliced onion
1 jalapeño pepper, seeded and minced
1/4 teaspoon sugar
2 cups presliced mushrooms
1 tablespoon bottled minced garlic
1/4 cup Madeira wine or dry sherry
2 cups chopped cooked chicken breast (about 8 ounces)
8 (6-inch) corn tortillas
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add jalapeño; sauté 2 minutes. Sprinkle sugar over onion mixture; sauté 1 minute. Remove onion mixture from pan.Yield: 4 servings
Balsamic Roast Chicken
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.
1 medium onion, chopped
2 cloves garlic, diced
2 teaspoons garlic salt
1 teaspoon black pepper
1 teaspoon basil
1 teaspoon oregano
1 cup chicken broth (brand with 430 sodium per serving)
2 medium sweet potatoes, peeled and cubed in bite size pieces
3 medium carrots, sliced (don’t peel)
3 stalks celery, chopped (1/4” or larger)
2 fresh whole hot peppers (your favorite – mine is Serrano), cut lengthwise thinly and then finely chopped. BEWARE – 2 peppers will make this dish VERY HOT, just the way I like it – adjust as you wish.
In a large pot over high heat combine water, chicken, onion, garlic, garlic salt, black pepper, basil, oregano, chicken broth, and hot peppers. Bring to a boil, then reduce heat to medium.
Add celery and carrots to the pot.
Add sweet potato to the pot 5 minutes after.
Cook over medium heat until meat is tender & vegetables are done.
Let cool. Enjoy!
*Note: I advise to add the sweet potatoes after the celery and carrots because it cooks a little faster. Many people think sweet potatoes and yams are the same, but they are not. If you use yams (the darker version) they take longer to cook so switch steps 2 and 3.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
A serving is 1 cup. Makes 10 Servings.
Nutritional Value Per Serving: Calories: 149; Total Fat: 6.16g; Cholesterol: 54mg; Carbohydrates: 8.9g; Protein: 14.6g; Sodium 236mg
Sunday, May 16, 2010
1. Inventory your body parts
Your stride includes the length at which your feet extend from your body and the frequency of your step. By paying close attention to how your foot is striking and leaving the ground, you'll gain a better understanding of how to utilize what you have.
- Stride length: If your stride length is short, your energy is diverted to more of a bouncing action rather than a forward motion. Push forward more and you'll find it doesn't take much more energy to do so.
- Frequency: Normally, around 92 footsteps per minute is what most runners aim for. Go for a run and start counting. Adjust accordingly and you'll find a much happier balance of foot strike and stride length. You may even improve your time!
3. Loosen Up!! (geez!)
Wednesday, May 5, 2010
Yep, I'm giving "It" a voice. Symptoms of Irritable Bowel Syndrome and Lactose Intolerance hits about 50% of runners at the most inopportune times. Active.com sheds some light on the issue, cited below:
"If you have intestinal problems when you run you're not alone; 30- 50% of distance runners experience exercise related intestinal problems..... The vast majority (83%) of 471 marathoners who completed a survey reported they suffered GI problems occasionally or frequently during or after running: 53% experienced the urge to have a bowel movement and 38% reported diarrhea. Women were more likely than men to experience these problems."
Little did I know, the more seasoned runners have a name for it: "Runner's Trots" (Seriously people, I'm totally not joking on this one!)
Causes: I'll keep this short. There is no theory that's completely hands-down on the money. However, the research I reviewed for this article pretty much suggested the same thing. And it even makes sense!
When participating in rigorous, tiresome activity, the body diverts blood flow to your skin (cooling) and muscles involved in running. The reduced blood flow to the intestines can cause dehydration and, thus, and "irritable bowel."
- Warm up with a jog before your next big race. Perhaps this will "move things along" prior to the run.
- In the days leading up to the run, try to limit "sugar free" foods or foods containing aspartame, xylitol, etc. These can irritate the intestine and cause cramping.
- Reduce high fiber foods. This can be counter-inuitive to the carb loading but just think about the fiber content in the carbohydrate dense food choices.
- Consume LOTS of water, specifically 7 days prior to your run. Water works miracles, 'nuff said.
- Other food culprits that have been known to overstimulate your intestine are listed below.
Juice, coffee, fresh fruit, dried fruit, beans, lentils, dairy, high-fiber breads or cereals.
- Consult your doctor if you ever have painful cramps, diarrhea lasting more than 12 hours, or additional concerns outside of those listed above.
"Causes and Solutions for Runners' Intestinal Concerns" Nancy Clark, MS, RD
"Runners' Digest" Kristin Bjornsen