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Thursday, 28 June 2012
Estimate calories burned walking
Sunday, 3 June 2012
Monday, 28 May 2012
Sunday, 27 May 2012
Magic & dreams
"May your coming year be filled with magic and dreams and good madness. I hope you read some fine books and kiss someone who thinks you're wonderful, and don't forget to make some art -- write or draw or build or sing or live as only you can. And I hope, somewhere in the next year, you surprise yourself." — Neil Gaiman
Saturday, 26 May 2012
Thursday, 24 May 2012
Wednesday, 23 May 2012
Monday, 21 May 2012
Thursday, 17 May 2012
Monday, 14 May 2012
Sunday, 13 May 2012
Superfood salad
This simple summer salad recipe is great at a barbecue. Packed full of nutritious ingredients, it adds a healthy kick to a meat feast BBQ. (Recipie and image from Channel 4 food).
INGREDIENTS
- 4 flaked smoked mackerel fillets
- 8 thinly sliced radishes
- 1 head broccoli, cut into florets, then blanched and refreshed under cold running water
- 2 tbsp sunflower seeds
- A good handful sprouts (such as alfalfa and purple radish)
- 3 tbsp olive oil and 1 tbsp red wine vinegar for a dressing
METHOD
How to make superfood salad
1. In a large bowl, mix together mackerel fillets, radishes, broccoli, sunflower seeds and sprouts.2. Mix olive oil and red wine vinegar for a dressing and pour over to serve.
Friday, 11 May 2012
Inspiring
Source: today.msnbc.msn.com via alexandra on Pinterest
Tao Porchon-Lynch started teaching yoga at 73, and now, 20 years later, still teaches four days a week in New York. Great-grandmother Edith Wilma Connor, 77, entered - and won - her first bodybuilding competition at the age of 65.
Thursday, 10 May 2012
Wednesday, 9 May 2012
Tuesday, 8 May 2012
One pot Moroccan chicken
A North African chicken casserole that's low in fat, packed with veg and flavoured with harissa. One post Moroccan chicken recipe sourced from BBC Good Food.
Ingredients
Method
Harissa is a Tunisian chili paste and is commonly used in the Maghreb region to season stews and other dishes. Depending on the type of chili the paste can be very hot! Reciope from Jamie Oliver.
Ingredients
1 tbsp coriander seeds
1 tbsp caraway seeds
2 tsp cumin seeds
200g red chili peppers, roughly chopped
1 small red bell pepper, roughly chopped
1 garlic bulb, peeled and roughly chopped
1/2 a bunch of fresh coriander, roughly chopped
1 tbsp dried mint
1 tbsp salt
olive oil
Method
Roast coriander, caraway, and cumin seed in a dry pan for about 2 minutes and ground in a pestle and mortar. (The smell of this will be incredibly fragrant!)
Put the ground spices, all the other ingredients, and about 2-3 tbsps of olive oil in a mixer or food processor. Blend until you get a thick paste. Fill into a sterilized jar and put a bit of olive oil on top to prevent drying-out. Keep in the fridge.
Note: You could also use dried chili peppers. Just let them soak in warm water for about 20-30 minutes and discard the water before blending.
Ingredients
- 4 skinless chicken breasts
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onion , finely sliced
- 400g can cherry tomatoes
- 2 tbsp harissa paste (we used Belazu Rose Harissa)
- 1 tbsp clear honey
- 2 medium courgettes , thickly sliced
- 400g can chickpeas , drained and rinsed
Method
- Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.
- Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.
Harissa is a Tunisian chili paste and is commonly used in the Maghreb region to season stews and other dishes. Depending on the type of chili the paste can be very hot! Reciope from Jamie Oliver.
Ingredients
1 tbsp coriander seeds
1 tbsp caraway seeds
2 tsp cumin seeds
200g red chili peppers, roughly chopped
1 small red bell pepper, roughly chopped
1 garlic bulb, peeled and roughly chopped
1/2 a bunch of fresh coriander, roughly chopped
1 tbsp dried mint
1 tbsp salt
olive oil
Roast coriander, caraway, and cumin seed in a dry pan for about 2 minutes and ground in a pestle and mortar. (The smell of this will be incredibly fragrant!)
Put the ground spices, all the other ingredients, and about 2-3 tbsps of olive oil in a mixer or food processor. Blend until you get a thick paste. Fill into a sterilized jar and put a bit of olive oil on top to prevent drying-out. Keep in the fridge.
Note: You could also use dried chili peppers. Just let them soak in warm water for about 20-30 minutes and discard the water before blending.
Monday, 7 May 2012
Sunday, 6 May 2012
Saturday, 5 May 2012
Friday, 4 May 2012
Wednesday, 2 May 2012
Tuesday, 1 May 2012
Monday, 30 April 2012
Sunday, 29 April 2012
Thai Green Curry with Greens
Vegetable oil.
400ml can coconut milk.
3 courgettes, thickly sliced .
250g shelled fresh broad beans, skins removed .
250g asparagus, halved.
10 fresh basil leaves.
For the thai curry paste
1 tsp each cumin and coriander seeds.
5 Thai chillies, deseeded if you like.
2 shallots, roughly chopped.
2 garlic cloves, roughly chopped. 4
cm piece fresh ginger, grated.
2 lemongrass stalks, roughly chopped.
6 kaffir lime leaves or finely grated zest of 1 lime.
1/4 tsp turmeric. 1
/2 tbsp palm sugar.
Handful fresh coriander leaves, plus extra to serve.
Splash of vegetable oil.
Method
How to make green thai curry with greens
1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside. Tip: Chill leftover paste for up to 3 months.
2. Warm some oil in a large pan over a low heat. Add 40g curry paste and cook for 2 minutes, stirring. Add the coconut milk, boil, then simmer for 5 minutes.
3. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.
Saturday, 28 April 2012
Mococcan chickpea soup
Ingredients
·
tbsp olive oil · 1 medium onion , chopped
· 2 celery sticks, chopped
· 2 tsp ground cumin
· 600ml hot vegetable stock
· 400g can chopped plum tomatoes with garlic
· 400g can chickpeas , rinsed and drained
· 100g frozen broad beans
· zest and juice ½ lemon
· large handful coriander or parsley and flatbread, to serve
Method
1. Heat the oil in a large saucepan, then fry the onion and celery gently
for 10 mins until softened, stirring frequently. Tip in the cumin and fry for
another min.
2.
Turn up the heat, then add the
stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8
mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season
to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve
with flatbread. Spicing it up
Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.
Thursday, 26 April 2012
Wednesday, 25 April 2012
Tuesday, 24 April 2012
Sunday, 22 April 2012
Aunt Peggy’s Cucumber, Tomato and Onion Salad
Servings: 4 to 6 servings
Prep Time: 15 min
Difficulty: Easy
Ingredients to add to shoppingf list...
1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
Directions
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
Saturday, 21 April 2012
Friday, 20 April 2012
Thursday, 19 April 2012
Sanctuary Salt Scrub
This exfoliating salt scrub is a sumptuous blend of skin polishing dead sea salts wrapped in moisturising coconut, jojoba and sweet almond oils to refine and resurface the texture of the skin and leave it super smooth.650g Perfect after a workout!
Wednesday, 18 April 2012
Monday, 16 April 2012
Superfoods!
Nutrient-packed with health enhancing properties…SUPER FOODS!
These foods benefit your body in so many ways. They power your brain, and correctly and efficiently fuel your body. Super foods fight infection, enhance your immune system, and protect against diseases such as osteoporosis, heart disease, certain cancers, diabetes, and respiratory infections.
While this list of super foods may be longer than most, it shows that great things do come in small packages. These foods are not only healthy, but they're also affordable, familiar, and readily available at regular grocery stores and farmers markets. With so many choices, you'll discover just how easy it is to eat super healthy every day…even when on a tight budget.
This is an all-inclusive list, but some foods might not be right for your tastes, preferences or health goals. Remember that no single food can provide everything you need to be healthy. That's why it's important to choose a variety of super foods from each category to meet your daily nutrition needs.
From www.sparkpeople.com
These foods benefit your body in so many ways. They power your brain, and correctly and efficiently fuel your body. Super foods fight infection, enhance your immune system, and protect against diseases such as osteoporosis, heart disease, certain cancers, diabetes, and respiratory infections.
While this list of super foods may be longer than most, it shows that great things do come in small packages. These foods are not only healthy, but they're also affordable, familiar, and readily available at regular grocery stores and farmers markets. With so many choices, you'll discover just how easy it is to eat super healthy every day…even when on a tight budget.
This is an all-inclusive list, but some foods might not be right for your tastes, preferences or health goals. Remember that no single food can provide everything you need to be healthy. That's why it's important to choose a variety of super foods from each category to meet your daily nutrition needs.
From www.sparkpeople.com
Vegetables
AsparagusAvocados Beets Bell peppers Broccoli Brussels sprouts Cabbage Carrots Cauliflower Collard greens Crimini mushrooms Cucumbers Eggplant Garlic Green beans Kale Mustard greens Onions Peas Portobello mushrooms Potatoes Rainbow chard Romaine lettuce Shiitake mushrooms Spinach Summer squash Sweet potatoes Swiss chard Tomatoes Turnip greens Winter squash Yams
Calcium-Rich Foods
Almond milkCheese, low fat Cottage cheese, low fat Milk, skim or 1% Orange juice with calcium Rice milk Soy milk Yogurt with active cultures, low fat |
Fruits
ApplesApricots Bananas Black olives Blackberries Blueberries Cantaloupe Cherries Cranberries Figs Grapefruit Grapes Honeydew melon Kiwifruit Lemons Limes Nectarines Oranges Papaya Peaches Pears Pineapple Plums Prunes Raisins Raspberries Strawberries Watermelon
Grains
AmaranthArborio rice Barley Brown rice Buckwheat Bulgur Corn Jasmine rice Millet Oats Quinoa Rye Spelt Triticale Wheat berries Whole grain breads, cereal, pasta Whole wheat breads, cereal, pasta Wild Rice |
Proteins
AlmondsBeef, lean Black beans Cashews Chicken, skinless Chickpeas Egg whites EggsFish, unbreaded Flaxseed Garbanzo beans Hemp seeds Hummus Kidney beans Lima beans Lentils Miso Navy beans Nuts Peanut butter, natural Peanuts Pinto beans Pork, lean Pumpkin seeds Salmon, canned or fresh Seafood, unbreaded Sesame seeds Soybeans Sunflower seeds Tahini Tempeh Tofu Tuna, canned or fresh Turkey, skinless Veggie burgers Walnuts Wild game, skinless
Miscellaneous
Canola oilDark chocolate Green tea Olive oil |
Sunday, 15 April 2012
Fitness montage posters
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Saturday, 14 April 2012
Mediterranean Appetizer Skewers
Source: foodgawker.com via alexandra on Pinterest
Thursday, 12 April 2012
Summer porridge
Monday, 9 April 2012
Running
I love the Friends episode when Phoebe and Rachel go running – Pheobe running like a little child, not a care in the work. Oh how I wish I could run the streets like that. Exercise would be so much more fun!
Source: Uploaded by user via Kathy on Pinterest
Friday, 6 April 2012
Summer porridge
This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar.
(See original post for detailed instructions & photos plus 5 additional flavor varieties; or, to leave a comment or question.)
(See original post for detailed instructions & photos plus 5 additional flavor varieties; or, to leave a comment or question.)
Ingredients
- 1/4 cup uncooked old fashioned oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1/4 teaspoon vanilla extract
- 1 tablespoon raspberry jam, preserves, or spread
- 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
Directions
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.
Recipie from www.theyummylife.com
Thursday, 5 April 2012
Super easy home-made raspberry ice lollies to enjoy. You can never go wrong with raspberries, blueberries and a dash of coconut!
Here is the recipe:
Ingredients {makes roughly twenty 3 oz. ice lollies}
*1 cup raspberries (fresh or frozen)
*1 cup blueberries (fresh of frozen)
*1 can coconut milk (full-fat or light)
*2 cups water
*1 cup apple juice (or any other juice you have on hand)
*1/2 cup honey (or more–adjust to taste)
*5 oz. Lolly pop moulds
*wooden popsicle sticks
Preparation
1. Combine all of the ingredients in your blender.
2. Pour mixture into ice lolly, filling 2/3 of the way.
3. Freeze for 30 minutes, insert sticks, and continue to chill until the lolly pops are fully frozen, 2 hours or more.
4. remove the moulds off of the lollies, and seal in a plastic bag.
..and voila you have some fun home-made ice lollies to enjoy!
Taken from http://www.everythingfab.com/2011/05/food-raspberry-coconut-popsicles.html
Tuesday, 27 March 2012
Daily workoutplan - Back on Pointe
Third day of the Daily workoutplan - Back on Pointeexercise regime (Tuesday). I can
certainly feel a difference to my legs and stomach in that I can geel my muscles (does that make sense?).
I’ve always been very regimented about daily stretching exercise
using the same regime for over five years.
About a year ago I added some weights to the routine as I wasn’t feeling
“the burn”. I didn’t notice much
difference – only that I bulked up.
So – only the third day but enjoying the exercises especially
as each day brings a new challenge.
Sunday, 25 March 2012
Sunday, 11 March 2012
Saturday, 10 March 2012
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