Week of August 5, 2012

Week in Review

Don’t forget that this Wednesday at 5:45am is the last Summer Special early morning class. The regular schedule resumes this Thursday night. So we’ll see you three times this week. Thanks to Gail for teaching the Thursday night class while I was in Buffalo.

Boot Camp Bash

Mark your calendars for Friday, August 17. Boot Camp party at my house. Starts at 6ish. Bring a dish or drink(s). Bring your family, or whoever.

Obstacle Challenge

Sunday, Aug 26th: The Vermonster Obstacle Race

Price Goes Up August 8 (not August 1)

Join Mocean365 at The Confluence FitPark for the Obstacle Challenge during this exciting weekend. The course design crew is  busy plotting, planning and designing a course that will be fun and challenging for all abilities as well as very spectator friendly so you will have lots of encouragement! The course will feature an array of obstacles requiring you to climb, jump, run ,hike ,crawl, carry and maybe even claw your way to the finish. The challenge will be open to kids as well as a recreational and competitive class. Challenge other organizations or businesses for overall team standings as well as for bragging rights for the best overall team at The Vermonster Challenge.

Heat times will be in the 20 minute range so the course will pack lots of adventure into a small time frame. Break out of the 5K routine and check out the exciting sport of obstacle racing at The Vermonster Obstacle Challenge in The FitPark.

On the day of the event, just tell them that you’re with Boot Camp with LSD.  http://vermonsterchallenge.com/registration/

Olympic Messages

Before we say “Can’t” . . . Can’t lose weight, Can’t find time to exercise, Can’t find happiness, Can’t start a new career, Can’t run, Can’t stop smoking . . . think of Oscar Pistorius. Check out this video: http://www.nbcolympics.com/video/track-and-field/highlights-mens-400m-rounds-heat-1-oscar-pistorius.html

Kirani James swaps numbers with Oscar Pistorius after 400 meters semifinal

Grenada’s Kirani James may capture gold in the 400 meters Monday night, but his most inspirational moment of the Olympics probably came the previous day.

Instead of immediately celebrating his victory in the 400-meter semifinals Sunday, James approached South Africa’s Oscar Pistorius, embraced him and asked to exchange bib numbers. It was a sign of the respect the reigning world champion has for the double amputee sprinter whose bid to make the 400 meters final fell short when he finished last in their semifinal heat.

“My hat’s off to him, just coming out here and competing,” James told reporters in London on Saturday after Pistorius qualified for the semifinals. “I just see him as another athlete, another competitor. What’s more important is I see him as another person. He’s someone I admire and respect.”

Egg Run in Fairfax, VT

This past Saturday was the 13th annual Egg Run. The 5K/10K road race is a fun event open to all the community to walk or run at their own pace.  You choose from a 5K health walk, 5K fitness run, or the 10K challenger’s run. Keeping in all the fun, there’s a free omelet bar for race participants and volunteers.

As usual, there were several Boot Campers in attendance. I was out of town this time, but I was so happy to see the great pictures. I pulled these from the Paula’s Facebook pages (Coli and Minch).

Homemade Mayo

Do you know what’s in your store-bought mayonnaise? Get up right now, go get your mayo container and look at the ingredient list. Do you really need all that crap in it? I certainly don’t and as a matter of fact, after my 2nd successful batch of homemade mayo, I threw out the store-bought stuff and will NEVER buy it again. It’s very easy to make and takes about 5 minutes from start to finish. To have something as fresh and tasty and very versatile (I make salad dressing with this) as this mayo, you can’t go wrong. Give it a shot!
Ingredients:
1 room temperature egg
1 1/4 cup extra light olive oil (do not use extra virgin here, it will taste terrible!)
1/2tsp dry mustard
2Tbsp room temperature fresh squeezed lemon juice
1/2tsp salt
Directions:

Add the egg, 1/4cup olive oil, mustard, lemon juice and salt to a food processor or blender. Blend away for about 30 second until everything is incorporated. Next will prove how patient you are. With the processor on, add the remaining 1cup light olive oil very, very slowly. It should take a few minutes to drizzle the entire cup in. You will hear it become emulsified but keep going, don’t stop what you’re doing because this will make a delicious batch of mayo!
After the oil is added completely, turn your machine off and store in a container and immediately use or refrigerate.
Tip: Check the expiration date on your eggs because the mayo will last about 1 week after that expiration date.

Cauliflower Crust Pizza

I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. Since the cauliflower is mixed with cheese, you mostly taste the cheese instead of the cauliflower, as well as the yummy veggies and meats on top of your pizza.

My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. I figured I would just tell him I was trying a new pizza crust recipe. Well, what do you know, he got home early and caught me mixing up the crust. When he asked what was in the crust, I simply told him “cheese.” Well…the man is obsessed with cheese, so he was immediately smitten with the idea. It wasn’t until after he gobbled down 3/4ths of the pizza that I told him it was made of cauliflower. Even then, he didn’t seem to mind.

So the general conclusion…Healthy, tasty and husband-approved? Winner, winner, chicken pizza dinner!

Cauliflower Crust Pizza
Yields: 1 serving*

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese*
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)

Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice

*Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!

Directions:
To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice. Alternatively, you can grate the cauliflower with a cheese grater.

Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.

To make the pizza, preheat the oven to 450 degrees F. Spray a pizza pan or cookie sheet with non-stick cooking spray.

In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.

Baked at 450 degrees F for 15 minutes, until the crust is browned and cooked through the middle.

Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly. (About 3-4 minutes).

Allow the pizza to cool slightly, then cut into slices and serve.

*The original recipe makes 1-9 inch pizza. You can of course, double the recipe, but I recommend sticking to individual sized pizzas. A lot of people have said that the middle doesn’t cook well when you make a large pizza.

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