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Posts tagged ‘Salad’

13
Sep

Is Athletic “Shape Wear” Cheating? [Plus: Green Jell-O Salad]

“So do you really wear your pants hiked up to your boobs?!” my friend Meghan greeted me when I walked in to TurboKick this morning. (Not to be confused with Gym Buddy Megan – our gym has a lot of Meg(h)ans..)
Momentarily taken aback, I said something super intelligent like… “Wha…?”
“Jeni told me you pull your pants all the way up to your sports bra to hold your tummy in!”
“Well I have had 5 kids so heck yes, I’ll take whatever extra support I can get down there!”
Meghan started pantomiming tucking her pants into her bra. Which shows you that she has not had children – in reality us mummies with non-elastic tummies tuck our skin into our pants, not pull our pants over the skin. It’s a small distinction but critical on the spillage scale. Tuck then pull, that’s my motto.
I’ve talked about my “apron of skin” before – I’m not ashamed of it nor of any of my mommy scars – but it does not go away no matter how low my body fat gets or how many carbs I cut out. Personal trainers and other fitness professionals love to tell women that if they can just get rid of the extra subcutaneous fat then their abs will look as good as they did before pregnancy. And for some women that’s true (Nasca, I’m looking at you!) but for me it doesn’t work that way. Even when I got down to a body fat percentage that was so low I’d stopped menstruating, I was freezing all the time and my thyroid quit functioning, I still had my tummy. Hey I even put pictures on my blog and in my book to help other moms not feel bad about their “twin skin” or stretch marks.
But as fun as it was re-enacting my tummy-capades, I had to slightly disillusion Meghan so I pulled up my shirt to show her the top of my pants, which just happened to be my Champion bootcut pants from their new Shape line. The waistband sits about 1 inch below my belly button. So, not in the I-need-a-bikini-wax-to-wear-these-shorts zone that you so often see on fitness models but still, not up to my boobs. Sorry to disappoint any onlookers this morning! (And yes, convos like this are quite common in my Turbo classes – we’re a touchy feely group, what can I say?)

These are the pants.

See, this here is the tummy shaping action happening! Also, note to self: this is a super flattering way to pose, do this in all future pictures. I mean it doesn’t look any more awkward than Paris Hilton’s do-adult-diapers-go-with-this-dress signature stance, right? I can just see myself explaining this picture to my grandkids someday, “And THESE are my BABY MAKERS! Say hello to the ovaries from whence you sprung!”

I was reading on another blog a while ago (I’m sorry, I can’t remember which one now or I’d link it! If it’s yours, shout it out in the comments.) about how some people consider athletic shape wear to be “cheating.” The thought is that you’re at the gym to build those great abs so faking them before you’ve earned them is kind of dishonest. I find this funny. Is mascara cheating? Push-up bras? High heels? We women wear a lot of things meant to enhance, cover up or reshape what our mamas gave us. No, cheating is when you arch your back and swing your hips so you can use more weight for your bicep curls. (Not that I’d know anything about that, no….)

The other school of thought is that comfort should be paramount when it comes to gym clothing and glorified corsets seem like they would restrict breathing rather than encourage oxygen to get to all those new muscle fibers. I can understand this issue. When Spanx first came out with their line of athletic shape wear my first thought was, “I can barely wear those under a dress, why on earth would I want to do the 20-minute wiggle routine just to get into my gym duds??” But having tried the Champion Shape line, I can tell you that they’re nothing like a corset. I’d call it more of a “light” control. They’re not aggressively tight but they provide a little more support than your typical yoga pant. They’re especially helpful for keeping the jiggle to a minimum. It’s like wearing compression tights except way cuter.

My only complaint about the Champion pants is that the control is limited to the tummy area. Frankly I’d prefer the compression for my thighs. Don’t get me wrong, I’m not complaining about my legs – I’m actually in a really happy place with my bod these days – I’m just saying that if I had to choose where I wanted extra support it would be the upper thigh area. In the end, I’m less worried about what my stomach looks like to other people or pretending that I’m more fit than I am and more interested in comfort. Jiggle is not comfortable. And neither is tucking my pants into my bra.

In other news, this morning the kids helped daddy pick the carrots out of our garden. Son #1 presented them to me like a bouquet of flowers, he was so proud.

While Son #2, pointed them at me like a weapon and yelled, “Don’t mess with my laser blasters!!” Son #3 is going through a serious “no” phase and refused to take any part in either carrot eating or picture taking. And that pretty much sums up my boys’ personalities in a nutshell.

I however was just so overjoyed that we actually got carrots out of the garden this year – what with the rabbits, small children, deer and my black thumb, it’s a Christmas Miracle in September – that carrots will be on the menu for every meal for the next month. Carrot muffins, carrot cake, carrot bisque, carrot salad in green Jell-O with raisins… (What? Never tried it?)

What’s your opinion on athletic shape wear? What’s the strangest Jell-O you’ve ever eaten?

Don’t forget to enter my Champion USA giveaway! The winner gets to pick an entire outfit – bra, top, pants and jacket! Giveaway closes Tuesday, September 13th at midnight.

FTC disclosure: I got these pants for free and this post is sponsored by Champion. The opinions and tummy skin are all my own however!

 

 

 

 

5
Jul

Raw Kale Salad

What’s my obsession lately? Raw kale salad.

Maybe it’s the texture of the firm yet chewable kale leaves… or the sea salt… or the creamy avocado…

Maybe it’s a little bit of everything all piled into one great bowl of raw kale.

My kale salads have a guacamole flair with cilantro and red onion. I have NEVER been known to pass by some tasty guacamole and I will not pass the opportunity to make this raw kale salad.

  raw kale salad (4)

serves 1

  • 2 cups raw kale torn into bite size pieces (no stems!)
  • 1-2 tablespoons EVOO
  • a few pinches of sea salt
  • 1/4 large avocado OR 1/2 small avocado
  • 4-5 cherry tomatoes
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro
  • ground pepper to taste
  • 2 teaspoons lime/lemon juice

raw kale salad (1)

In a large bowl, add kale pieces oil and salt. With clean hands, massage and rub kale for a good minute OR until kale has been completely covered with oil and is soft. Next add avocado and mix/mush with hands, making sure kale has been completely covered. ( I like to leave some avocado whole)

Next add onion, tomato, red onion, cilantro and pepper. Toss gently with either your hands or utensils.

You can eat right away or feel free to refrigerate prior to eating.

 

raw kale salad (2)

tashasig

15
Jun

Strawberry Spinach Salad

Crisp baby spinach, sweet strawberries and spicy red onions create a perfect balance in this super simple salad.

DSC05469

Ingredients:

  • 2 cups baby spinach, washed and dried
  • 4 sweet strawberries, chopped into large bite size pieces
  • 1/4 cup chopped red onions
  • handful of toasted pumpkin seeds
  • salt and pepper
  • drizzle of raspberry vinaigrette

Directions:

Combine and EAT!

Serve with warm bread or your favorite cracker.

DSC05468

tashasig

13
Jun

Chicken Salad

href="http://glutenfreehomemaker.com/wp-content/uploads/2011/06/chickensalad.jpg"> style="display: block; float: none; margin-left: auto; margin-right: auto; border: 0px;" title="chicken-salad" src="http://glutenfreehomemaker.com/wp-content/uploads/2011/06/chickensalad_thumb.jpg" border="0" alt="chicken-salad" width="450" height="332" />

Chicken salad is a favorite around here.  My gluten-free son particularly likes it and will eat it at home or at school as a snack.  It’s naturally gluten and dairy free and I choose to use a soy free mayonnaise.

A friend of many recently made chicken salad with almonds and raisins.  I really enjoyed it.  Raisins are not a favorite of mine, but I like the sweetness they add to this salad and the almonds give it nice crunch.  So, I thought I would come up with a recipe that included ingredient amounts since this month’s challenge is to href="http://glutenfreehomemaker.com/2011/06/create-a-gluten-free-salad-challenge/">create a gluten-free salad.

You can, of course, vary ingredient amounts to taste.  I have a son who does not like a lot of mayonnaise, and so I went easy on it.  You may want to add more.

I used leftover chicken breasts that I had cooked in the crock pot.  With a large crock pot, it’s easy to cook enough for dinner and have plenty leftover for another meal or chicken salad.

You can use any cooked chicken you like, but I prefer white meat for this recipe.

href="http://glutenfreehomemaker.com/wp-content/uploads/2011/06/chickensaladwithcrackers.jpg"> style="display: block; float: none; margin-left: auto; margin-right: auto; border: 0px;" title="chicken-salad-with-crackers" src="http://glutenfreehomemaker.com/wp-content/uploads/2011/06/chickensaladwithcrackers_thumb.jpg" border="0" alt="chicken-salad-with-crackers" width="450" height="379" /> /> style="font-size: 20px; font-weight: bold;">Recipe: Chicken Salad

class="hrecipe custom"> class="ingredients">

Ingredients

class="ingredients"> class="ingredient">4 c. cooked cubed chicken breasts class="ingredient">1/2 c. mayonnaise class="ingredient">1/2 tsp. onion powder class="ingredient">1/8 tsp. garlic powder class="ingredient">1/2 tsp. salt class="ingredient">1/4 tsp. pepper class="ingredient">1/4 c. sliced almonds class="ingredient">1/4 c. raisins
class="instructions">

Instructions

class="instructions">
  • 4 c. cooked cubed chicken breasts
  • 1/2 c. mayonnaise
  • 1/2 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. sliced almonds
  • 1/4 c. raisins
    • class="dietother"> class="hrlabel">Diet tags: class="hritem">Gluten free

    class="yield"> class="hrlabel">Number of servings (yield): class="hritem">12

    href="http://glutenfreehomemakerrecipes.blogspot.com/2011/06/chicken-salad.html">View Printable Recipe



    2
    Jun

    Create a Gluten-Free Salad Challenge

    monthly gluten free challenge

    June’s monthly gluten-free challenge is not at all difficult in terms of making it gluten-free, but I thought it would be fun to come up with salad recipes this month.  There are lots of options for participating in this challenge.

    Types of recipes you could submit for this challenge include:

    I don’t thinks salads need much explanation, and it’s so easy to get creative with them.  You could start with another recipe and modify it or simply combine ingredients that you think would taste good together.

    If you need inspiration, here are a couple of my salad recipes:

    Brown Rice Salad
    Warm Chicken and Potato Salad

    To Participate in the Challenge:

    Create a Gluten-Free Salad Challenge originally appeared on The Gluten-Free Homemaker on 06/02/2011.



    7
    May

    Shrimp Avocado Pasta Salad

    Prep Time: 10 Min
    Cook Time: 15 Min
    Ready In: 25 Min
    Original Recipe Yield 8 servings 
    Ingredients
    1 (16 ounce) package uncooked penne pasta
    1/4 pound bacon
    1 pound cooked shrimp, peeled and deveined
    2 avocados – peeled, pitted and diced
    1 cup shredded Cheddar cheese
    1 cup mayonnaise
    1/4 cup lemon juice
    2 tomatoes, diced
    1 teaspoon crushed red pepper
    4 cups shredded lettuce
    Directions
    Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
    Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
    In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.
    Nutritional Information 
    Amount Per Serving:
      Calories: 657
      Total Fat: 38.9g
      Cholesterol: 144mg
    19
    Apr

    Party-Size Greek Couscous Salad

    Prep Time: 30 Min
    Cook Time: 15 Min
    Ready In: 45 Min
    Original Recipe Yield 20 servings 
    Ingredients
    3 (6 ounce) packages garlic and herb couscous mix (or any flavor you prefer)
    1 pint cherry tomatoes, cut in half
    1 (5 ounce) jar pitted kalamata olives, halved
    1 cup mixed bell peppers (green, red, yellow, orange), diced
    1 cucumber, sliced and then halved
    1/2 cup parsley, finely chopped
    1 (8 ounce) package crumbled feta cheese
    1/2 cup Greek vinaigrette salad dressing
    Directions
    Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous.
    When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.
    Nutritional Information 
    Amount Per Serving:
      Calories: 159
      Total Fat: 6.5g
      Cholesterol: 10mg
    15
    Apr

    Chicken Salad Balsamic

    Prep Time: 15 Min
    Ready In: 15 Min
    Original Recipe Yield 4 to 6 servings 
    Ingredients
    3 cups diced cold, cooked chicken
    1 cup diced apple
    1/2 cup diced celery
    2 green onions, chopped
    1/2 cup chopped walnuts
    3 tablespoons balsamic vinegar
    5 tablespoons olive oil
    salt and pepper to taste
    Directions
    In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
    In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.
    Nutritional Information 
    Amount Per Serving:
      Calories: 272
      Total Fat: 20.1g
      Cholesterol: 55mg
    27
    Mar

    Quinoa and Pomegranate Salad

    This is a healthy dish that is not only filling and satisfying, but it is heart healthy! Quinoa is an amazing grain packed full of protein. Serve this as a side or feature it as a main dish.

    4050934865_5400064859  
    Serves 6-8

    Prepare and cook the quinoa as the directions state. You will need about a cup of un cooked quinoa and 2 cups water. The ratio is very similar to rice.
    Place bay leaf, dried parsley, Italian seasoning and poultry seasoning to the water. If you are using frozen peas and or carrots, place them in the boiling water, too. Cook until all water has been evaporated and quinoa is soft and ready to eat.
    Let cool in a large mixing bowl before adding the remaining ingredients.
    After it has cooled, add the remaining ingredients. It really doesn’t matter which order they are in – they are all going to be mixed around. Add the pomegranate arils, cranberries, feta, pine nuts, chopped fresh basil leaves, salt and pepper to taste and drizzle in the EVOO for a creamy texture and taste!
    tashasig

    9
    Mar

    Broccoli Chicken Salad

    Prep Time: 15 Min
    Ready In: 15 Min
    Original Recipe Yield 2 servings 
    Ingredients
    1 1/2 cups cubed cooked chicken breast
    1 1/2 cups fresh broccoli florets
    1/4 cup chopped red onion
    2 tablespoons salted sunflower kernels
    2 tablespoons golden raisins
    2 bacon strips, cooked and crumbled
    1/3 cup mayonnaise
    1 tablespoon sugar
    1 tablespoon red wine vinegar
    Directions
    In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.
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