Exercise Weekly Challenge #3: Right on Schedule!

WeeklyChallenge

Life it tends to get busy. Lets face it, how many times do you come back from a hard day and say “I guess I should go to the gym but… maybe I’ll just wait till tomorrow.”

Instead of making the gym the extra thing to do if time permits it, look at your weekly schedule (or write one up If you don’t already have one) and see what time would work best for you. Maybe it would be in the morning before work starts during a lunch break, or at night. Whenever it is make sure you write it in and stick to it! Set an alarm on your phone or computer if you need a reminder. Focus this week on making exercise an official part of your day, make it the ice cream not the cherry on top/sprinkles

 

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Week #3: RIGHT ON SCHEDULE!

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Recipe from around the web: Oven Roasted Asparagus

Here is another beloved dish that Jesse and I often make from AllRecipes.comhttp://allrecipes.com/recipe/oven-roasted-asparagus/detail.aspx

Not only is it easy and quick, but you have to be quick to take some for yourself – this dish tends to go almost as soon as it’s brought out to the table.  To think of all the time I wasted growing up thinking I didn’t like asparagus! I’ve become a huge asparagus fan over this recipe!

There are a few optional ingredients for this recipe. I use all but the Parmesan cheese. But don’t just trust me, try it out for yourself!

But first, today’s Cooked Comic:

COOKED#22-RecycledMealDump

And here’s the recipe:

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Oven Roasted Asparagus

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Ingredients:
1 bunch thin asparagus spears, trimmed3 tablespoons olive oil1 1/2 tablespoons grated Parmesan cheese (optional)1 clove garlic, minced (optional)1 teaspoon sea salt1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Directions:

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

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Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

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TIPS: Goal & Rewards!

Tip Days are Tuesdays and Thursdays. This month of tips will be devoted to Exercise.

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TIPS copy

Here are tips on getting extra exercise while slowly building up stamina:

TIP #10 – SET A GOAL:  Setting goals are what keep you motivated. Pick an accomplishment that you want to achieve.  It might be to walk 30 minutes quickly, at a brisk pace.  Maybe it would be to build up and take part in a 5k (3.1 miles) walk or run.  Whatever it may be write down your goal, tell a friend, or sign up for the event, and work toward achieving your goal.

TIP #11 – JUST REWARDS: Reward yourself for achieving your goal.

5-JustRewards

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If you missed last week’s few tips, click here.

Wednesdays and Fridays are recipe days! I’ll be posting recipes given to me by my next door neighbor, Chef Chumley. You can read more about him by clicking here. Come back tomorrow for another recipe!

~ Sherri <3

 

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RECIPE: Spare Me the Prep-Time Ribs

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

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Beef, good. Easy, good. Delicious, good. While the marinading of this sweet, delicious dish needs to be done well in advance, and the grilling itself may take some time, the actual work needed done for this recipe is as simple as pie. Actually, even simpler than pie. Just pour ingredients into bag, then put the meat on grill. Flip once and you’re done! It’s that simple. A great recipe for the end of the summer! Bon appétit.

COOKED#21-PotRoast

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Spare Me the Prep-Time Ribs

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Prep time: 2 minutes  •  Marinade Time: 12-24 hours • Cook time: 90 minutes • Yields 4-5 servings

Ingredients:

2 lbs. BBQ Beef (Spare) Ribs
32 oz jar Sweet & Sour Duck Sauce
1 Zip-lock “Freezer” Bag

Directions:
The night before you are grilling, place the ribs into a plastic zip lock back. Pour the jar of duck sauce over them and place them into the fridge to marinate.

When you are ready to grill, heat your grill to a medium-low fire (around 225 degrees). When it is ready, take the ribs from the marinade, shaking as much excess off the ribs as possible, and place on the grill. Cover and cook for 30-45 minutes on either side.
Pour the excess duck sauce into a sauce pan and bring to a boil in order to cook away any bacteria left by the meat.
When the meat is done, place it into a pan (or on a plate) and pour the boiled, extra marinade back over the ribs.

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Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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TIPS: Keeping Track of Your Exercise

Tip Days are Tuesdays and Thursdays. This month of tips will be devoted to Exercise.

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TIPS copy

Here are some tips on helping keeping track of your EXERCISE:

TIP #8 – RIGHT ON SCHEDULE! - Put into your schedule  a specific time to do it- Instead of trying to fit workouts into your hectic schedule, look at your calendar and plan specific times dedicated to doing it.

4-RightOnSchedule

TIP #9 – DO IT AND LOG IT! –  Keep an exercise log.  By keeping a fairly accurate, though informal, record   of your exercises, you can always look back, and see with pride what you have thus far  accomplished.  Also, if things are going well and you start feeling great, you’ll be able to look back and see what you’ve been doing right.  If you’re feeling tired, sore or sluggish, you’ll be able to look back and see what you might be doing wrong.

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If you missed last week’s tips, click here.

Wednesdays and Fridays are recipe days! I’ll be posting recipes given to me by my next door neighbor, Chef Chumley. You can read more about him by clicking here. Come back tomorrow for another recipe!

~ Sherri <3

 

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Exercise Weekly Challenge #2: Keep on Stretchin’!

WeeklyChallenge

Flexibility is a key player in exercise performance. When you are flexible you can increase the intensity and speed with way more ease, which gives you a better workout. Plus, it reduces the risk of injury.

I often fall short of stretching after a hard workout. Many times happy to have just completed my exercise routine I will be in a hurry, I would simply rush into the shower and get ready to go and simply skip over the stretching part. NOT THIS WEEK. This week I am giving each workout the proper 15 minutes of stretching I need. I am sure after this week my body will thank me. Getting ready to reach for the sky!

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Week #2: KEEP ON STRETCHIN’!

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Weekend Round-Up: Exercise, Week #1

WeekendRoundupWEB

How was your week?  These summer weeks sure seem to fly by!

This week was one of my favorite challenges, Stair Down (& Up). I love this challenge, and usually try to integrate this into my life as often as possible.  In addition to being a great way to get extra exercise, sometimes taking the stairs is faster than taking a slow escalator ride behind people who don’t move. One of our Facebook fans even offered a helpful tip, to park at the far end of a parking lot to get an extra bit of walk in while running errands. Feel free to come up with your own ways to add a little more easy exercise into your daily routine!

In case you missed it, here were some of our top posts of the past week. (You can either click on them, or scroll down and review all of our past posts.)

2-StairDown
Weekly Challenge: Stair Down (And Up)!

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Tips: Exercising With Outside Influences

COOKED#20-Kevorkian
Recipe: A Favorite from Around the Web: Quinoa & Black Beans

See you tomorrow with a brand-new Weekly Challenge for the month of Exercise!

Enjoy the rest of your weekend!

~Sherri <3

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Recipe: A Favorite From Around the Web!

Once in a while, we’d like to feature a recipe that we’ve tried out and enjoyed immensely. One doesn’t have to live next door to a famous Chef to discover new recipes! The internet is so full of great recipes and when we come across an easy one, we love to pass it along to you!

One of the first recipes Jesse and I discovered in the early days of our marriage is this delicious Quinoa and Black Beans dish from AllRecipes.com:  http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx

It’s a real crowd-pleaser! It’s super-easy, just be sure that the quinoa isn’t too dry. If the stove is on too high or there’s not enough water, it will burn quicker than you’d expect! If it looks like it is headed in that direction just add a bit more water!

But first, today’s Cooked Comic:

COOKED#20-Kevorkian

And here’s the recipe:

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Quinoa & Black Beans


Ingredients:

1 teaspoon vegetable oil1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained

Directions:

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

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Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Wednesday!

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TIPS: How to Exercise Without Really Trying

Tip Days are Tuesdays and Thursdays. This month of tips will be devoted to Exercise.

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TIPS copy

Here are tips on getting extra exercise while slowly building up stamina:

TIP #5 – HALF HOUR TO HEALTH:  Try to get at least 30 minutes of exercise in every day, or at least on most days. The 30 minutes does not have to be all at once. It can be broken down into segments. For example, you can do 10 minutes in the morning, 10 minutes in the afternoon, and 10 minutes in the evening. Eventually, as your fitness level increases, try to do more of the exercises in one session. And eventually, when you feel up to it, you can increase the duration of the sessions so that you will do more than 30 minutes, time permitting.

TIP #6 – WALK THE EXTRA STOP:  If possible, try to get off your bus or train one stop earlier and walk that little extra.  It will add up!

TIP #7 – MOVE IT, BUDDY!: The more we move the better. Standing is better than sitting. Walking is better than standing. Jogging is better than walking. Running is better than jogging. You get the idea. We advance from beginner to advanced, one step at at time.

3-MoveItBuddy

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If you missed last week’s few tips, click here.

Wednesdays and Fridays are recipe days! I’ll be posting recipes given to me by my next door neighbor, Chef Chumley. You can read more about him by clicking here. Come back tomorrow for another recipe!

~ Sherri <3

 

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Recipe: Hot Hen with Lemon Perfume

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.

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Perfuming is a cooking technique that uses “aromatic herbs and spices to increase or improve the fragrance profile of a food. The term is often used when the scent/flavor in a dish is faint.” (http://www.foodista.com/technique/RRSDP5GG/perfuming#). It’s also a technique used to make woman feel pretty and fancy for dates. So, enjoy a dinner date with our pretty dish, all dressed up and smelling delicious for your eating pleasure!

COOKED#19-SiouxChef

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Hot Hen with Lemon Perfume

19-LemonChicken

Prep time: 5-10 minutes  •  Cook time: 90 minutes • Yields 4-6 servings

Ingredients:

1 Whole Chicken
2 Lemons
Fresh Parsley (About 7-10 sprigs)
Fresh Oregano (About 4-6 sprigs)
1-3 sprigs fresh Thyme (optional)
1/4 teaspoon Salt
1/2 teaspoon Paprika
1/8 teaspoon Pepper
Olive Oil

Directions:
Heat the oven to 450 degrees.

Place the chicken into a cooking tin.

Pour some olive oil into a bowl. Using a brush, lightly paint the inner cavity of the chicken and the skin with olive oil.

Slice one lemon into wedges. Place half of the lemon wedges inside the cavity of the bird. Rinse the herbs and put them into the cavity with the lemons. Position the other lemon wedges around the chicken (between the wings and body, between the legs and body).

Press down on the second lemon, slice in half and squeeze the juice over the top of the chicken.  Sprinkle the three spices over the top of the chicken.

Place the chicken in the oven for 15 minutes at 450 degrees. After those 15 minutes, lower the temperature to 350 degrees and cook 20 minutes for every pound of chicken.

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Tuesday and Thursday are Tip Days! Come back tomorrow for new tips about Exercise!

Wednesday and Fridays are Recipe Days! Stay ‘tooned for a new recipe this Friday!

 

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