Written on March 21, 2013 at 1:04 pm , by Samantha Shelton
After a tough workout, the first place we tend to head isn’t the shower, but the kitchen – gotta squeeze in that recovery fuel within a half hour! As someone who loves food just as much as we do, it’s safe to say Gina of Running to the Kitchen does the same thing. After all, it’s in her blog name! This CrossFit junkie makes us drool with all of her beautiful recipe images, and she’ll make you do the same. Go ahead and check it out – we bet you can’t prove us wrong.
My favorite way to work out: CrossFit! I know, I know, it’s all the rage right now and that’s a totally predictable answer, but I started CrossFit when it opened in my town last July and have been hooked ever since. It’s efficient, effective (hello, muscles I’ve never seen before) and an absolute blast. I think every box (read: gym) has different vibe, but something that seems pretty consistent across the board is the rapport among members. It’s not only my workout for the day, but a time I get to hang out with like-minded people and have fun. An hour of endorphins pumping, music blasting and people cheering each other on beats any other workout I can think of.
On my fit life list: A strict unassisted pull-up. No marathons, no triathlons. Just one darn pull-up without a band or kipping.
My “I Did It” moment: Finishing my first half-marathon in less than two hours. 2010 was a year of a lot of change for me. I lost 20 pounds, revamped the way I ate (slowly) and started running. Having played sports all my life as a kid, running was always something I was “forced” to do, not a sport I enjoyed. When I decided to pick it up as an adult in an effort to live a healthier lifestyle, I had no idea I’d grow to love it as much as I do. What started as a little competitive bet with myself to run my first 5K ended with my first half-marathon seven months later. Finishing it in under two hours, when I couldn’t even run one mile eight months prior, was pretty awesome.
I’m happiest when I’m: Doing anything with food. Eating it, cooking it, photographing it – anything. As cliche as it may sound, food is definitely my life passion. I contemplated going to culinary school in my mid-twenties, and while that didn’t actually happen, my blog has become the perfect creative outlet for that passion.
Olympic sport I’d love to try: While I think I’d be horrendous at it, I would pick gymnastics! Considering I can stay in an unassisted handstand for about three seconds, at best, and still haven’t come close to mastering the muscle-up in CrossFit (both gymnastic-type skills), it would be interesting.
Do you have a favorite fit blogger you want us to highlight? Leave a comment below or email firstname.lastname@example.org
Categories: Fitness, Motivation, The Fit Stop, Weight Loss, Workouts | Tags: cooking, CrossFit, fit blogger we love, half marathon, Healthy Eating, running, running to the kitchen, Workouts
Written on October 5, 2012 at 12:58 pm , by Karla Walsh
This week’s fit links from around the web:
- Don’t just sit there…stretch! Try these six options for desk jockeys. — Greatist
- Perk up a tired workout playlist with these new-for-fall songs. — Fit Sugar
- Do you like to cook using a crockpot? Find dozens of tried and tested recipes here. — Carrots ‘N’ Cake
- You might recognize a supportive sibling of that gutsy news anchor who took a stand about weight-related bullying this week. He starred in Office Space! — ABC News
- Two of the world’s greatest desserts combine in these lightened up candy: Pumpkin Pie Peanut Butter Cups! — Chocolate-Covered Katie
- How do you style your hair for workouts? — Healthy Tipping Point
Written on June 9, 2011 at 9:00 am , by SparkPeople
The remedy for the healthy-but-boring dilemma is easy: Stock your pantry with a few strategic items that consistently bring a little “spark” to your cooking without adding significant cost or calories. Start with great basic ingredients, prepare them simply, and then add a punch of flavor to the dish.
Add flavor without all the fat by trying these five ingredients:
1. Lemon Juice
Squeeze half a lemon (just 6 calories per serving) over just about anything, and you’ll get a burst of flavor that’s bright and expressive. Here are some ideas:
- Toss a bowlful of Bibb or butter head lettuce with lemon juice, a drizzle of olive oil and salt and pepper, and you have a fantastic alternative to bottled salad dressing.
- Spritz lemon juice over steamed, grilled or sautéed green vegetables of any kind: broccoli, snap peas, fresh spinach, asparagus, green beans, zucchini. For even brighter flavor, grate the rind of half a lemon using a microplane or zester, and add that to the dish. Season with salt and pepper.
- Add lemon juice to marinade for chicken; when cooked, it will create a more tender and juicy dish. Squeeze lemon juice over a grilled steak.
- Make a compound butter: Combine 1 stick of salted butter (softened at room temperature) with the zest of 1 lemon and 2 Tbsp. of finely minced parsley. Wrap in waxed paper; place in a zip-top bag and store in the freezer. Use this to sauté vegetables or to top grilled steak or fish; a little bit (35 calories per tablespoon) goes a long way—and adds a ton of flavor.
Sure, you know about garlic. But here’s an insider technique that really brings out garlic’s flavor: Place a large unpeeled clove on a cutting board; place the blade of a chef’s knife flat to cover the garlic, and hit it sharply with your palm. This makes it easy to remove the papery skin. Trim off the root end and remove any green sprout inside. Hold the knife at about a 45-degree angle to the cutting board, and firmly draw the blade across the smashed garlic repeatedly, creating a paste. If your recipe calls for salt, then sprinkle some on the garlic as you work; the salt is abrasive and helps mash the garlic. Add this paste to salad dressing, marinade or a sauté pan instead of using chopped garlic.
Think beyond basic black pepper and try pimenton, cayenne and red pepper flakes for a new range of flavors. Pepper is essentially calorie-free and doesn’t carry the health risks that salt (sodium) does. Try these varieties:
- Pimenton is a smoked Spanish paprika that adds a spicy, smoky taste that’s hot (but still modest) and deeply flavored. Pimenton is fantastic on vegetables and wonderful on grilled meats.
- Cayenne can pack a lot of heat, and the fresher it is, the hotter. Add a pinch, then taste and see if the dish can take more heat.
- Red pepper flakes aren’t just pizza toppers; they’re great in spaghetti sauce, as well. Add a pinch of red pepper flakes along with garlic when you sauté any vegetable, particularly if you’re going for an Italian flavor. You can also add a pinch to any marinade for some extra spice.
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