Balancing the perfect meal

I have said it before and I will say it again.

The best way to eat healthier, lose unwanted weight, and feel better...is to spend more time with your food.

It sounds simple.  However, I know this can be difficult for busy people grown accustomed to frozen dinners and take-out.  It can be overwhelming and frustrating.

I hear you!  But you have to start simple, even if this means you only cook dinner twice a week.  And you don't have to be Martha Stewart!!  Dinner, afterall, should not be a huge meal.  If you eat a decent breakfast and lunch with healthy snacks in-between, you should not be famished come 6:00.

You'll notice my meals aren't restaurant quality, but I don't shoot for that!  That's why we enjoy restaurants!

So don't overcomplicate things.  Just try to get a veggie, fruit, and carb on your plate.  Season it with your favorite seasonings.  Heck, throw in a little salt and pepper if that helps.  And please, finish with a little piece of chocolate.  Everyone will be happier for it.

Beans:

Steam wax beans, green beans and chopped apples for 10-15 minutes.  Dress with butter and salt as desired.

Acorn squash:

Cut squash in half and scoop out seeds.  Drop in about a tbs. butter and 1 tsp brown sugar.  Place on baking sheet with water (so they don't dry out) and bake at 400 for an hour or until soft.

Fingerling potatoes:

Slice in half and boil until tender.  Toss with olive oil and chopped dill and bake at 400 for 25-30 minutes.

Combine with a playground workout.  Head to the jungle gym, wrap some resistance bands around a tree and work all muscle groups.  Finish with 50  walking lunges.

Scrambled deliciousness and Roasted roots

Welcome autumn!

Mr. PT and I joined a friend for a 5 mile trail run this morning, enjoying the crisp fall air and the last of the green leaves.  Autumn is Roanoke is breathtaking!

We worked up quite the appetite, so after picking up some of our favorite bread, we enjoyed some vegetable scrambled eggs.

Have people always told you eggs are too fatty and loaded with cholesterol?  Not if you eat them in moderation (we eat eggs about once a week) and pair them with vitamin-rich vegetables.  For this scrambled mix, I whisked 2 eggs with chopped pepper, onion, tomato, grated cheese, and fresh dill.  YUM.

People might also tell you potatoes are too starchy and loaded with carbs.  Again, eat them in moderation (once a week or so) and be sure to include some other greens with your carbs.  Earlier this week, to empty out the crisper, I sliced my potatoes and tossed them with sliced radishes, sliced green peppers, olive oil, fresh dill, salt/pepper, and lemon juice.  I then roasted this mix on a baking sheet at 400 for about 30 minutes, or until they were cooked and crispy.  

Again, YUM.

Don't be afraid to push yourself out of your comfort zone.  If a friend calls you up to climb a mountain, don't automatically assume you can't do it.  Forewarn your friend you might be slow and get out there and try.  

A day in Charlottesville

Yesterday was quite the adventure!

Mr. PT and I hopped in the car (once again) and drove north to Charlottesville for the day.  We met my sister at Monticello for their annual Harvest Festival.  We got to sample some pretty amazing pork, goat cheese, and lavender lemonade.  We also got to tour the grounds of Jefferson's amazing estate!  If you are in the area next summer, you should definitely check it out!

After we had our fill of the festival, we headed towards UVA campus and stumbled on a unique place to eat!  Boylan Heights, a college bar/amazing restaurant, is known for it's decadent burgers made from local, organic beef or turkey.  They also have a fantastic beer menu sporting local brews.  I enjoyed an out-of-this-world veggie burger made with quinoa, zucchini, and peppers.  

 I topped it with goat cheese, roasted red peppers, mushrooms, and grilled onions.  It was deliciously paired with lightly dressed cole slaw!

My sister enjoyed a chicken sandwich with the always satisfying sweet potato fries!

Fun times in Virginia for us!  Not so much for the football fans!

Combine with a pre-travel workout.  Going somewhere for the day and unable to get a workout in?  Get 20 minutes of cardio in with a run before you hit the road.  You'll have more energy for the day!

Peaches galore!

 Mr. PT and I had big plans this Labor Day weekend!

Make a peach cobbler...eat a peach cobbler.

We considered sharing, but we never got around to it.

Okay, okay.  We didn't just sit around and eat, I promise!  Scatter in some bike riding and running up Mill Mountain, a walk on the Greenway, and 4 hours of kayaking on the James River and you'll get a better picture of our 3 day weekend.  We are a household with a personal trainer, after all!

Peaches are peaking!  Now is the time to buy them in crates, barrels, buckets, whatever you can find to haul these golden delights home in.  Pair them with ice cream, cereal yogurt, peanut butter, or munch on them solo.

And if you have an extra hour on your hands, or a few helping hands, make this fantastic peach cobbler.

You will need:

-4 cups sliced peaches (7-8)

-1 tbs lemon juice

-1/2 cup sugar

-1 tbs tapioca

-2 tbs melted butter, plus 1/4 cup chilled

-1 cup flour, sifted

-1 1/2 tsp baking powder

-1 tbs sugar for batter, plus 1 tsp for top

-1/4 tsp salt

-1 egg, beaten to a froth

-1/2 cup milk

Preheat oven to 350.  Grease a 12x8x2 pan.

Combine peaches, lemon juice, sugar, tapioca, and melted butter.

 Sift flour for a second time with baking powder, sugar, and salt.  Work butter into flour mix with pastry cutter to consistently like cornmeal. 

 With a fork, stir in combined egg and milk.  Spread evenly over peaches.

Bake until crust is golden brown and peaches are bubbling (40-45 min).

*for extra flavor, add 1/4 tsp almond extract and a pinch of cinnamon and cloves to the peaches!

Enjoy this heavenly seasonal fruit paired with outdoor exercise while you still can!

Make way for more vegetables!

It's Monday!

Time to clean out the fridge and make way for more vegetables from our farm share!

Hm.  What to do when you have a bunch of vegetables you don't know what to do with.

Or, if you are not participating in a farm share but want more vegetables on your plate, what comes to mind?

Salsa!

Chop some tomatoes, onions, peppers, and cilantro.  Toss with corn, beans, lime/lemon juice and spicy spices (cumin, cayenne, chipotle...the works).

How about stuffed baked summer squash?

From the Good Food Good People family...

•  2 tablespoons butter
•  1 medium yellow onion, finely chopped 
•  2 garlic cloves, minced
•  3/4 teaspoon salt
•  1 tablespoon chopped fresh sage
• 1/3 cup chopped walnuts
• 2 eggs, lightly beaten
• About 1/4 cup freshly shredded parmesan cheese
• 2 delicata squash (about 2 lbs. total), halved lengthwise and seeded

Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.
2. In a large bowl, combine eggs and parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.  Pair with green beans and corn salad.

Or maybe a sandwich?  Toast your bread with havarti cheese, spinach leaves, onions, and mushrooms then slap on a fried egg!

Eggs aren't your thing?  Replace with tomato and pepperoni!

When all else fails, throw a bunch of chopped vegetables tossed with olive oil and salt into a 450 oven for 20 minutes.  Toss with spinach leaves, chopped cabbage, your favorite herbs, balsamic vinegar, and a snazzy cheese for a hearty salad.

This mix comprised of cubed potatoes, squash, onions, mushrooms, corn, peppers, and carrots.  That will clean your fridge out!

Okay, if you are looking at these options and thinking, NO WAY, do what my preggo sister does.  Throw some spinach leaves in a tasty fruit smoothy as this fellow blogger does (yes, her pictures are much fancier than mine...I'm dealing with it).

I know you think Mr. PT and I are veggie freaks, but trust me.  If you start eating more vegetables, you will start enjoying them more.  I promise your body will thank you.

Combine with...exercise.  Try not to get overwhelmed with the plethora of information on the best way to exercise.  Just get out there and move.  Do it consistently.  Push yourself.  You'll feel a difference.

Pot-o-potatoes

Oh my, we have a lot of potatoes.

Red, white, purple...they are stacking up in my pantry!!

I love roasted potatoes with veggies and herbs, but the other night, I had a hankering for mashed potatoes.  But I didn't have any butter or cream in the house.

Luckily, I found this recipe to help me out!

I did not have parsnips or blue cheese, so I used sliced peppers and cheddar cheese instead.

I know what you are thinking...delicious, but not exactly nutritious, right??

Wrong!  In small servings, I (and Mr. PT) consider this to be a rather healthy entree.  Like I mentioned before, there is not butter or milk, unlike most mashed potatoes.  There are no preservatives, like most instant brands.  And the silky potatoes are laced with freshly sauteed vegetables.  Did we go overboard on the cheese?  Nope.  Did we pair it with fresh fruit? Yes!

This dish also survived two days of packed lunches!  I love that!

Combine with a jump in the pool.  Need a routine?

-10 laps warm up

-5 laps kickboard

-5 laps freestyle

-5 laps pull

-10 laps medly/choice (4 free, 3 back, 3 breast)

Our last night of true freedom

Sigh...

Alas, it is the last official night of summer.  Tomorrow, Mr. PT and I will wake up at the ungodly hour of 6:00am, put our work clothes on, and head to our respective schools to teach the youth of America.

Sighhhhh...

We had a fantastic final weekend.  Yesterday, we enjoyed a quiet Saturday morning with toast and coffee, then rode our bikes to the gym for a quick strength workout (but long enough to make me incredibly sore today).  We then hit up the local farmer's market for fresh bread and finally landed at Big Al's Healthy Stuff where we got to sit on the front porch, feel the cool breeze, and listen to our buddies play jazz tunes.

But the fun didn't stop there!

After getting munched on by mosquitoes doing yard work, Mr. PT and I had a quick shower/shave and headed to our friends Liz and Andy's house for a lovely home-cooked meal.  Now, when I say home-cooked, I mean seriously home cooking!  Liz and Andy have the most impressive garden I've ever seen.  Actually, they kind of have three gardens.  Actually, their whole back yard is pretty much a garden.  It's amazing.  Herbs, tomatoes, brussel sprouts, artichokes, melons, zucchinis, peanutes...you name it, they grow it.  

Their goal was to prepare a meal using ingredients grown within a 100 mile radius.  So we enjoyed kebobs with fresh veggies, local meats, pickled squash, local bread, and peach AND rhubarb strawberry pie with fresh crust.

Holy mackeral, it was fantastic.

The best part was that we all filled our bellies and felt light and airy as we walked to our cars to leave.  That is the the glory of eating fresh.

Anywho, this morning we awoke to a lovely rain that Roanoke desperately needed.  After the rain stopped, the air remained a cool 65 degrees all day.  I got my 4 mile run in this morning, while Mr. PT hit the trails this evening.  While he was gone, I prepared my own 100 mile radius meal using the assorted fruits and vegetables I continue to get from my farm share.

It's chilly in our little house!  So I baked up some summer squash and topped toasty bread with warm, softened vegetables tossed in balsamic.  We enjoyed some fresh watermelon and plums for dessert (Mr. PT sneaked ice cream later!).

This squash, called delicata squash, is similar to acorn squash.  My farm share people instructed me to do this with it:

You will need:

• 2 delicata squash, halved and seeded
• 2 tablespoons butter, softened
• 1 tablespoon fresh lime juice (I used lemon)
• 1 teaspoon chili powder, or to taste
• salt and ground black pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
2. Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

For the vegetables, just toss red onion, bell pepper, and tomatoes with olive oil, and a pinch of salt/pepper.  When soft, turn off heat and add about 1 tbs of balsamic vinegar.  Serve warm over bread.

Although it is sad to see summer vacation end, Mr. PT and I had a lovely summer filled with friends, family, and fantastic fresh food.  Mr. PT and I have goals for the upcoming 9 months, both personal and professional, which is both exciting and scary!

Combine with a run in the rain.  It's still warm, so you can enjoy the feeling of getting soaked and not freezing cold!  Make sure you wear a hat to keep the water out of your eyes and protect your phone/ipod if you carry one!  Beware of thunder/lightning and have fun!