Figs, flavorful AND fabulous!

Treat yourself and get to the market while the figs are abundant! My friend, Kim offered me a fig earlier this week. While her back was turned, I consumed a few more than I was offered and had resist the temptation to eat them all! These purplish pods pack a lot flavor as well as nutrients. They are great sources of fiber, vitamins B6, K and E, manganese and potassium.

Figs are quite the delicacy. Impress your family, neighbors and friends and put this crisp together for the next summer gathering.

Fresh Fig & Peach Crisp

8-10 peaches cut into wedges or sliced not too thinly
8-10 figs cut into wedges
2 tablespoons of agave nectar or maple syrup
1 teaspoon as vanilla extract
3 tablespoons of flour, (try using brown rice flour or whole wheat instead of white flour for healthier option)
A little bit of sea salt, pinch

*This is optional but since I am from Kentucky, I try to fit Bourbon in whenever I can...so you can add a couple of tablespoons of your favorite bourbon!

Combine all the liquids in one bowl. Combine the flour and salt in another bowl. Pour liquid mixture over the fruit and then gently fold in the flour and salt mixture. Get your casserole dish ready and transfer the mixture into ungreased dish. Cover with foil and bake at 350 for about 45 minutes.

**You can add a topping to this recipe, chopped nuts or oats can provide a nice base to the topping. To the nuts or oats, add 1/2 cup of flour and 1/2 of canola oil, a little salt, perhaps some cinnamon or a splash of the maple syrup or agave nectar. If you add the topping, bake covered for 30 minutes and then uncovered for an additional 15-20 minutes.  

Yoga Bootcamp, Join us!!

 

 

I am gearing up for Yoga Bootcamp at Charm City Yoga. I participated in the program in March and absolutely loved it. Results came quickly with a boost in my energy level, my fitness level and needless to say a little waistline excess was a fabulous benefit of my hard work! Todd Bauer, the trainer, leads kick-butt workouts that get your body going and heart pounding. HIIT and Tabata are buzz words in the fitness industry and if you are new to this kind of training, here is an excerpt from an article I found that speaks to the benefits of high intensity interval training...

“Evidence shows that with high-intensity interval training, participants can increase their maximum aerobic capacity—how well their body uses oxygen for energy at their greatest heart rate—higher than those who participate in a continuous exercise program, such as going for more than a 20-minute run, bike, or swim at a steady, moderate pace. The more oxygen your body can convert to energy, the stronger and faster you become. As your body adapts to the stress of interval training, your fitness level improves along with your muscle function.” From 2012 News and World Report Article

Combine HIIT with Yoga and be amazed by the transformation. Follow the link and let's do this!!

http://www.charmcityyoga.com/bootcamp/

 

Quonia Salad

photograph courtesy of alterecofoods

Lots of variations of this recipe, so have fun and be creative—try different stuff!

For a serving of 4, I like to make enough to have a little bit of left overs for lunch the next day…

Ingredients:

2 cups of Quinoa, 4 cups of water

1 cup of halved cherry tomatoes

1 cup of chopped zucchini or summer squash

Dash or two of olive oil

Salt and pepper to taste

Time: 20 minutes for prep and cook

Place Quinoa and water in pot and bring to boil. Once boiling, cut the heat back to low, cover and simmer. When most of the water is absorbed, add the zucchini. Let it cook for another 5 minutes. Once water is absorbed and before the quinoa begins to stick to the pan, add the tomatoes, olive oil, salt and pepper. Fold in gently and enjoy warm or place in the fridge and enjoy a cold salad later.

Why eat this? What are the nutritional benefits?

Quinoa has the most protein of any of the grains. It is light and not too heavy, great for spring and summer. Also Quinoa is quick to make—quicker than most grains.

Zucchini or summer squash are a great source of Vitamin C, A & B. They peak during the late spring, so you will soon find them in abundance at the store! Go for the smaller squashes, they tend to have a better flavor, make sure the color is bright and there is minimal bruising.

Tomatoes were introduced to North America in 1900s and have become one of our favorite foods. Cherry tomatoes have a great flavor and are a great addition to many salads. As far as nutritional value, many emphasize the value of lycopene, an antioxidant. Tomatoes are also source of Vitamin A (good for skin and bones as well as production of white blood cells) & Vitamin C (needed for growth and repair of tissues).