Like free stuff?? Enter to win Tracy Effinger’s Squeeze Stronger workout AND her book here: http://breagettingfit.com/2009/06/21/squeeze-yourself-stronger-giveaway/! Hurry!! The contest ENDS Sunday!
While you’re at it, why don’t you become my fan?? http://breagettingfit.com/2009/06/18/join-my-facebook-fan-page/
Hey there loyal readers (and some of you who just found this blog through your search engine!) I finally have my very own BRAND NEW website!! You can still follow my blog, read my reviews and comment. All old posts (and TONS of new ones) can be found there!! CHECK ME OUT:
(INSERT EVIL LAUGH HERE)
I finally have my VERY OWN website: www.breagettingfit.com! I couldn’t be more excited. So please, follow me there. I am going to keep blogging and keep reviewing…Keep your comments coming! I am SO grateful to all of you who read my ramblings! I’m off to blog on my BRAND-SPANKIN’ NEW SITE!
Since becoming vegan, it has been fairly easy to eat at home…afterall, I control what goes into my food! One of my favorite websites, The Post Punk Kitchen (www.theppk.com) has great recipes for those of us that are vegan. I also own two of Isa’s cookbooks, Vegan With a Vengeance and Venganomicon. Simply put, they both ROCK. They’re full of delicious recipes that even my hubby will eat. Isa has some great seitan recipes, and a bazillion uses for them. Everytime I look through both cookbooks, I find SO MANY MORE recipes to try! And so far *fingers crossed* everything has turned out wonderfully! I credit my culinary training (right…) and well-thought-out instructions. If you’re looking for some GREAT vegan cookbooks, GET THESE. You won’t be sorry. I would also recommend them for people who are on the fence…sure tempeh and tofu are scary…but cooked with the right stuff, they’re AMAZING!! Try it. Seriously.
Let me start out by saying that I realize I’ve already reviewed the Cardio Barre Beginner workout…I think that it’s a workout that builds on itself. They aren’t kidding when they tell your to get this workout down before you move on the the next. The last time I did this workout (which, incidentally was the first time I’d done it), I wasn’t quite sure what was coming…. This time I had an idea of what I was in for…that being said…. I wish my workout space was larger. This workout really does benefit from being able to get a full arm’s length from the bar…but I don’t have 5′4″ of space in addition to my bar, so I had to modify some of the moves a little. The seat work really reminded me of bent-over seatwork from Fluidity, only really, really fast. I was a little more open to the counting this time…everything is done in 8-counts. So rather than counting reps you’re listening to the instructor count the beat. Once you’re used to it, it’s really not so bad. Now…the cardio segment was interesting. It’s done holding a light weight (I grabbed a 1 lb weight) and is basically standing ab work…yes, it’s done rediculously fast and does get your heart rate up, but the entire workout is done fairly rapidly…so why call this section “cardio”? Maybe because it’s because “stading abs” isn’t as appealing to cardio junkies…who knows. Regardless, it’s different from other barre workouts, which is good. I like variety. I also feel it’s worth mentioning that the abs segment is nothing terribly special. It’s typical crunches, obliques and a few variations on the bicycle. After abs and some inner/outer thigh work, we get to stretch! YAY! I was a little bummed that my flexibility still leaves quite a bit to be desired…but that’s my problem, not the workouts. I honestly don’t know how I feel about this workout yet. I think it will take a few more times before I can truly decide if it’s worth it…then again…I have to do it a few more times so that I can do the other 5 Cardio Barre workouts that I have (Intermediate, Advanced, and the 3 workouts on the advanced-Advanced workout DVD).
Have you ever wondered how long that melon should sit on your counter before you cut it up? Or how long you can REALLY let that open box of pasta sit in your cupboard? I found this nifty little site that can answer all of your food spoilage questions!! It’s called StillTasty, and is a well-organized resource for those of us who use alot of fresh fruits and veggies. It’s also good to know the basics about storing oils (like keeping them in the FRIDGE to prevent them from going rancid over time), spices and other veggie-kitchen must-haves. I’m always on the prowl for new resources and faster/easier ways to get things done. This will help when it’s time to clean out my fridge!!
Check it out: http://www.stilltasty.com/
Having recently started following a vegan diet, I am hard-pressed to find recipes that are both delicious and could fool an omnivore (my beloved husband). I have seen tons of different recipes for vegan “tuna” salad, but wasn’t real fond of any of them…so I came up with my own recipe. My husband now gets a little bit upset if there isn’t a tupperware with some chickpea salad in the fridge. And he KNOWS that it’s vegan. How cool is that? If you’re a tuna addict, this is a close second. I actually think that I could live the rest of my life eating just this on some Ezekiel 4:9 bread with a big tomato slice and some spicy sprouts. Here’s the recipe:
Brea’s Vegan “Tuna” Salad
1 can of chickpeas (garbanzo beans) drained and rinsed
3 tbsp. Follow Your Heart Vegenaise (honestly, I’ve tried other brands, but this is THE BOMB. Spend the money on it-you won’t be sorry)
2 tbsp. brown mustard
1/4 c sweet or dill pickle relish (this really depends on my mood)
Method:
Smash it all together until you get the desired consitency. Feel free to play with this recipe. It lends itself to variation…sometimes I’ll chop up 1/2 an onion and add it, or some scallions…get creative!! You’ll be addicted in NO TIME!
I was planning a run this morning, but a day of laying by the pool put that idea seriously out of my head. With a paifully sunburned chest, shoulders and back, I couldn’t bear the though of putting on a compression sports bra, let alone having my shirt seams rub my poor shoulders. So, rather than running and THEN doing a barre workout, I just went straight to my second workout: Bar Method Body’s Fat Free. I cannot emphasize enough how amazing the barre workouts are. I am watching my body change every day. My seat is more lifted, my arms are getting slimmer, my hips are slowly disappearing…. I honestly credit this last change with my hips to the Bar Method Tuck. It’s a position that most of the barre workouts, including Squeeze, Exhale, Cardio Barre, Fluidity and Pure Barre use. The only barre workout that does not emphasize the tuck the The Tracy Anderson Method…I couldn’t tell you why…but now I’ve got myself wondering. I’ll have to see what I can find out…but that’s another blog for another day.
Back to Burr’s Method. The Bar Method Tuck is SO very effective, and activates your glutes, thighs and hamstrings in your legs, as well as your ab muscles, so that you’re fully engaged in the exercise. The Tuck involves dropping your tailbone toward the floor, pulling your hips up and in, and shifting your ribcage forward. It takes awhile to get the Tuck right, but once you do, WOW, does it intensify the workout!! I had my legs shaking after only 1 set this morning. And IT FELT SO GOOD!! I did like the fact that Fat Free included some knee dancing, in addition to Burr’s normal back dancing. I like the fact that knee dancing incorporated the tuck, as well as engaging ever other muscle in your torso. I can feel my muscles getting stronger and more sculpted by the day!!
So, I found this recipe doing a search for vegan casseroles…and it TOTALLY ROCKS!! The recipe was originally published at Esquire.com. Believe me, omnivores and vegans alike will LOVE this dish!! It’s quick, easy and abosolutely to DIE FOR!! I did make one small change: I cut the tortillas into strips, which made them easier to work with. I hope you enjoy!
Bob Barker’s Vegan Enchilada Bake
12 oz frozen vegan burger-style crumbles (Morningstar Farms’ work well)
1 packet taco seasoning
2 tablespoons vegetable oil
1/2 cup finely chopped scallions
2 tablespoons all-purpose flour
1 cup low-sodium vegetable stock
2 cans black or pinto beans, rinsed
2 cans enchilada sauce
1 bag corn or flour tortillas
3 cups vegan cheddar cheese, shredded
One 4-ounce can green chiles
1 small bag of Fritos, crushed
Preheat oven to 375 degrees; spray a 9-by-13-inch baking pan with Pam.
In a bowl, coat crumbles with seasoning. Heat oil in a skillet over medium heat; add scallions; cook 3 minutes. Stir in flour; cook 1 minute. Add stock; stir 1 minute. Stir in beans; set aside. Cover bottom of pan with enchilada sauce. Place one tortilla layer over sauce; pour bean mixture on top. Follow with a third of the cheese and half the chiles.
Add more enchilada sauce and another tortilla layer. Add burger crumbles, more cheese, the remaining chiles, and enchilada sauce. End with the remaining tortillas, enchilada sauce, and cheese.
Cover with foil; bake 30 minutes.
Remove foil; sprinkle Fritos on top. Pop back in the oven for 15 minutes.
Serve with vegan sour cream.
Check out that time!!! I am so very pumped! Before this morning, I hadn’t run in over a week, and I made it in UNDER 32:00!! I am SO very proud of myself. I will admit that this race was hard, REALLY hard. I have had such a hard time getting movtivated to run this week. I think that this race was exactly the push I needed. I could feel the mental issues…the “I can’t” and “this is hard” thoughts coming back. That was a really hard realization for me. I enjoy running, and I don’t want to lose that. So I’m back at it again. I think that I needed this to renew my focus, and renew my willingness to train for my 10K, which is only a month away!! I NEED TO GET ON THE TRAIL! If anything, my run today has convinced me of that. And just look at my time!! I am SO very proud of that. So what if I walked?? I RAN for 29:59!! That’s ALOT. I can’t even begin to imagine how awesome my next 5K (in 2 weeks) is going to be!!
