By now most of you know I am on a “Wellness Journey” to a healthy makeover. I started this journey a little over three weeks ago with a nutritionist who I meet once a week and a trainer who I work out with three days a week plus added cardio another 2-3 and I’m happy to report I’ve lost 10 pounds so far.
Last week my nutritionist told me that I need to “step up” my exercise a bit and take an extra walk or find something else I like to do to get my bootie moving a little more. My daughter who was home last week on spring break and I shook our booties to exercise TV which I didn’t even know we had, Disco Abs baby! Lol but I have heard some great things about Zumba so I’m on a mission to find a certified teacher to give it a try. Meh, one thing I’ve learned in my life is “what doesn’t kill you, only makes you stronger” I think this is true of exercise too! LOL
I love to cook for family and friends and entertain, so going on this healthy living jaunt I was worried about future entertaining and holidays but have since learned that there are ways to “skinny” down a recipe and make it healthy for everyone.
I’ve tried some new foods which I never had before and the recipe below for quinoa is an example of one of those. Quinoa pronounced keen-wah is a grain much like rice but can be used as a side dish or even as a breakfast in place of oatmeal. Give it a try…
QUINOA WITH GARLIC, PINE NUTS AND RAISINS
• 1 cup quinoa, rinsed well
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/3 cup chopped fresh parsley
• 1/4 cup raisins
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g
I have been using Ellie Krieger’s “So Easy” cookbook a lot and have loved pretty much everything that I have made. So I thought it would be a fun idea to have a giveaway for this cookbook.
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You may enter as often as you like by doing any of the following (be sure to come back here and let me know)
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Contest open to the U.S ONLY. Ends on April 9, 2010 at midnight. You must leave your email address in your entry as I will email the winner and then the winner has 48 hours to reply. If the winner does not reply within’ 48 hours, I will award the cookbook to the “next in line”.