Week of August 14, 2011

Week in Review

People are jumping, running, pushing, pulling like mad!!  August is a month of movement for everyone.  Hopefully, everyone will have the same mindset after school starts.  I’m sure you will, you’re all experts at making time for yourself!

Don’t forget that tomorrow (Monday), there’s no Boot Camp. There will be class this Thursday. However, I think some boot campers are still gathering at 6:30 pm at the gazebo to hold a class of their own. Love the drive from all of you.

Speaking of drive, a big congratulations to Lisa Schukei and Nikki Wells for running the 4.4 last Saturday in St. Albans. They both posted impressive times. Lisa came in third in her age group!!  Wow! 37 minutes.  These girls are proof that strength improves endurance. Incredible effort girls!

October Starts the Next 100 Day Challenge! We’re ready, are you?

Starting October 17 is another Challenge. Spaces will fill up quickly.  Please let me know if you want to join the Challenge or if you know of someone who wants to join. I’m going to be looking to the recent Challengers to be mentors for the new group coming in. Here’s the link to the website: http://100dayvtchallenge.wordpress.com/

Picture Gallery: This is stupid!

We continue to capture moments that we won’t forget! Below are pics from last week’s tire pull, Joe’s driving adventure, my kids at their first boxing class, and a special pics of a t-shirt that says it all.

Kids and You Rushing Out the Door?

I know I’m dreading the start of school where the mornings are rushed and stress is high. In the short morning, you must not forget about breakfast . . . that goes for everyone in your family. I know you’ve heard it before, but it’s absolutely true, you and your kids need a good breakfast. Just cereal, just toast, just a sugary granola bar is not what works. What does work? Here’s some great ideas recently published by Parenting.com. If you have some quick breakfast suggestions, please share.

Dressed-up Yogurt

This is a quick way to add sweetness and crunch to plain yogurt. You’ll get the nutritious benefits of yogurt without the excess sugar so often found in flavored yogurts.

What you need:
7 oz container plain yogurt (I recommend Greek yogurt); 1 tsp. honey; 2 Tbsp. toasted almonds, roughly chopped

Combine all ingredients in the yogurt container. Grab a spoon and go!

Kicked-Up Quesadilla

These healthy quesadillas get a bright, fresh kick from the addition of tangy Granny Smith apples. Prepped and ready in less than 5 minutes, it’s the perfect meal to munch as you head out to the car.

What you need:
2 flour tortillas (regular or whole-wheat)
1/2 cup grated sharp cheddar
several thin slices of a Granny Smith apple

Sprinkle an even layer of cheese over one tortilla. Scatter the apple slices on top of the cheese and top with the remaining tortilla. Microwave for 30 seconds or until the cheese melts. For a crisper tortilla, use a large skillet and crisp for 1-2 minutes on both sides, until the cheese is melted. Cut into 6-8 wedges.

Breakfast Pizza Margherita

Now you can let the kids have pizza for breakfast with this healthy English muffin-version. The tang of the tomatoes, the creaminess from the cheese and the fresh burst of basil are just as delicious in the morning.

What you need:
1 whole wheat english muffin
1 large slice of tomato
1/4 cup shredded mozzarella
*optional fried egg
1 tsp fresh basil, finely chopped

Turn on your broiler.

Top one half of the English muffin with the sliced tomato and then shredded mozzarella. Place it on a baking sheet, along with the other half of the English muffin. Slide under the broiler. Broil until the cheese is melted and browned in places. Remove from the oven and add the fried egg, if desired, and the fresh basil.

Crepes On-the-Run

While crepes may not seem like a quick go-to breakfast, with a little planning you can enjoy homemade crepes any day of the week. Simply make a large batch of crepes, refrigerate or freeze, then enjoy all week long.

Makes about 15 crepes

What you need:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1 Tbsp. brown sugar
3 Tbsp. melted butter
1/4 tsp. salt
additional butter, for coating the pan

Blend all of the ingredients until completely incorporated (an immersion or regular blender works well for this). Let batter chill in the fridge for at least one hour. (This allows the bubbles to subside, making your batter nice and smooth.) Your batter can be made up to 48 hours in advance.

Heat an 8″-10″ non-stick pan over medium-high. Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly (you want a very thin even layer of batter — adjust amount of batter according to the size of pan you are using). Cook for 45 seconds and flip. Cook for another 20 seconds.

Refrigerate any leftover crepes in a resealable plastic bag with a sheet of wax paper between each crepe to prevent sticking. Well-sealed, they can be frozen for up to one month.

When you are ready for breakfast, kids can help fill their crepes with ham and cheese, fresh fruit and cream cheese, Nutella and bananas, peanut butter and jam or any combination that appeals.

Roll up crepes like a burrito or fold in quarters to make a simple, portable meal.

Frozen Fruit Smoothie

These fruity, creamy shakes are refreshing on a hot day. They come together in minutes, use ingredients that you most likely have on hand, and pack nutrition and energy in every satisfying sip.

Frozen Fruit Smoothie

What you need:
2 cups frozen berries or fruit
2 Tbsp. orange juice concentrate (or 1/2 cup orange juice)
1/2 cup water
1/2 cup yogurt
1 frozen banana
1 Tbsp. honey

Add all ingredients to your blender and blend until completely smooth.

*Optional: Add 1-2 Tbsp. of flax seeds to the blender for even more nutrition.

Greek Omelette in a Pita

Greek flavors wake up the tastebuds in the morning without a lot of fat or calories. This handheld breakfast powers kids up with a good mix of protein, carbs and even a serving of vegetables.

Greek Omelette in a Pita

What you need:
1 tsp. oil
2 Tbsp. chopped onions
1/4 cup chopped red bell peppers
2 eggs
salt and pepper
2 Tbsp. crumbled feta cheese
2 Tbsp. store-bought hummus
1 pita, cut in half

Crack the eggs in a small bowl and whisk with a pinch of salt and pepper. Set aside. Add oil to a small non-stick skillet. Saute the onions until translucent, about 5 minutes. Add the bell peppers and cook for another 2-3 minutes. Add in the eggs and quickly stir all the ingredients together and let them cook completely, about 5 minutes. Turn off the heat and top with feta cheese. Spread 1 tablespoon of the hummus on each half of the pita. Fill the pita with the eggs.

Crustless Quiche Muffins

These little quiche muffins bake up quickly. They are the perfect protein-packed meal to grab as you head out the door.

What you need:
1 cup onions, chopped
1 cup diced bacon
1-1/2 cups cheese (cheddar, Swiss or Gruyere)
5 large eggs
3/4 cup heavy cream (or use milk)
3/4 cup whole milk
1 Tbsp. fresh chives, chopped

Preheat oven to 425 degrees F with rack in middle.

Spray a muffin tin with pan spray.

Cook bacon for 5 minutes in a 12-inch heavy skillet over medium-high heat. Add onions . Cook until onions are translucent, another 5-7 minutes. Put 1 tablespoon of the onion mixture into each muffin tin.

Whisk together eggs, cream, milk, cheese and salt and pepper and pour over onion mixture. Bake until tops are golden and custard is set in center, 20 to 25 minutes. Cool slightly before removing from the pan.

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