Written on February 9, 2012 at 3:19 pm , by Karla Walsh
Whether you’re looking to discuss the latest nutrition-related news, find the latest supermarket snacks that won’t eat up your daily calorie budget or need a family-friendly recipe, Lisa from Snack Girl has you covered. She’s not afraid to cover the good, bad and ugly in the food world and shares plenty of smart snacking advice (we love her recent round-up of chocolate choices with Valentine’s Day coming up)! Keep reading to learn more about Lisa’s fitness goals and what she’s snacking on now.
My favorite way to work out: I like fitness DVDs because I am a mother of two small children and I’m always pressed for time. My favorites include Jillian Michaels DVDs and the New York City Ballet Workout. I have about seven different discs and I do just 15 to 20 minutes of one of them per day. Someday, I will get my gym membership back and do my favorite exercise, which is swimming.
On my fit life list: I want to become a better cross country skier. We have trails behind our house and I am always falling over. I would love to hike parts of the Appalachian trail and someday climb up to Machu Picchu.
I’m happiest when I’m: Reading my children a story at the end of the day. It is such a sweet time and I get to admire them at their quietest.
My biggest indulgence: Sitting in front of my fireplace (we have a wood stove) and knitting. If I get to sit there for 15 minutes without interruption, it is SO luxurious. Of course, the dishes and laundry are staring at me but I ignore them to have this precious moment of peace.
My fave fit snack: Since it is winter, I am really into root vegetables. I recently discovered parsnips and I love them. This recipe is super easy to make and tastes delicious.
Honey Mustard Parsnips
- 2 pounds parsnips
- 2 tablespoons apple cider vinegar
- 4 teaspoons honey
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon high-quality mustard
- Preheat oven to 450 degrees F and place rack in the upper third. Scrub parsnips in cold water. Do not peel. Cut into 1-inch chunks and place parsnips on rimmed baking sheet.
- Mix together vinegar, honey, and olive oil in a small bowl. Pour over parsnips and mix with the liquid to coat. Add salt and pepper.
- Roast until tender, about 15 minutes. Put in a bowl, and toss with mustard. Taste and adjust seasonings. Enjoy!
Nutrition information per serving: 157 calories, 3.2 g fat, 31.8 g carbohydrates, 2.3 g protein, 7.7 g fiber, 100 mg sodium, 4 Weight Watchers PointsPlus