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Fitness for the long haul

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I’ve always valued fitness. Dancer, Pilates instructor are my body’s history. Even in my most unfit times I have had exercise as a priority. There have been times when I was not able to exercise because of pregnancy complications.

A previous miscarriage made me go super light and mostly walk as a fitness routine. Compared with my first pregnancy where I worked out hard all the way through the recovery was much harder.

Life is not perfect and fitness for me is about staying fit for the long-haul. I wanna play with my grandchildren one day. That is my why. If it comes down to being to self focused and appearance, I know I will slip up and not keep a consistent.

Staying healthy and being able move with my kids and grandkids helps me to stick with it week after week.

At home fitness

Here are my tools for home workout routines:

Applications: Sweat, Tone It Up and Running.

Kayla Itsines has excellent workouts that combine strength training and cardion to the perfect regimen. Fitness people that inspire me like @bluebirdkisses and fit.mum.melbourne keep me at this app. I restart weeks on this thing regaulary to keep up but when I am consistent it feels amazing.

The running app tricks me and helps to progress my cardio without feeling like I’m dying, case in point.  Think couch to 5k a gradual walking and running progression growing your cardiovascular strength.

I love Tone It Up as I can pick and choose something that works my mood, energy levels and time available to work out. Also super encouraging instructors.

My lazy mans cardio is the hand me down stationary bike for 15-30 minutes when I am feeling tired and lazy. I like this so much that I’m thinking of upgrading to a non hand me down to track the data. The current hand me down bike digital display is toast which drives me nuts. I love to know what I’ve accomplished. I’m motivated by numbers or goals. I do eyeball my Apple Watch for numbers but I want to know how far I have cycled darn it. 

The demands on me as a homeschool mom make my routine something I truly have to prioritize. I have historically put myself last in line and inevitably when I do that, my back starts to hurt and I get pain in my body. So I need to gun for the slot before the day starts to get it in. 

Prior to this pandemic situation I would go to a fitness club and check my kids into childcare and get 45 minutes to an hour of exercise and headspace. Those days are over at least for now and I have to make do with what I have. So in the fringe of my days I squeeze in exercise.

Interruptions

Many a workout have been interrupted with the needs of my children who are 7 and 4 years old. I have to pause to resolve a squabble between my children and then resume. Such is life. They are old enough where I can help and push them to wait until mom is finished her workout. 

Self care and feeding your brain.

There are other things that I do to take care of myself apart from exercise. Almost every single day I have a candlelit bath and at least 15 minutes to myself. This is when my children are fast asleep and the house is quiet.

I always find myself listening to something interesting and life giving or reading a book in the gaps of my day. My one friend reads on the go even round her own home so she inspired me to read whenever a moment strikes.

I also listen to the Lectio365 app and the Dwell App for my devotional content. I also read or listen to the Word for Today. 

One Day

Hopefully there will be a day when I can escape the house for two hours and go to a coffee shop to write and journal or take notes on what I am learning. Right now alone time is a huge luxury but I am doing what I can, given the times. My husband is very supportive and sends me on a walk alone or tells me to get out the house if he’s home and able to watch the kids.

Tell me in the comments how you care for your for yourself and what your fitness or self care routine looks like?


How to choose eggs?

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Have you ever felt overwhelmed with choices at the grocery store? Am I choosing the best option for my family and their health? Eggs are a huge part of my nutrition. I have switched to mostly vegetarian eating with a pescatarian slant. I do allow myself to eat some meat on rare occasions. Eggs are a great easy part of the way I eat, especially when I have no idea what’s for dinner and I want a quick easy to prepare meal. Breakfast for dinner ya’ll. Eggs on toast. Scrambled eggs, hash and mushrooms and a good old poached egg with some rice and veggies in a bowl with hot sauce and it feels like we are eating out. Eggs have been vital for protein on my vegetarian-pescatarian road.

There are so many egg options on the shelf so how do I choose the best eggs for my family. Pasture raised or organic was the filter for me. However recently I took a French cooking class and we talked eggs in great detail. When choosing eggs, take a look at the carton to see how old the eggs are. It is not just looking sell by date, that’s the obvious one to most of us. Since fresh eggs are best, this step is critical in the grocery store. If you got them from a farmers market, you can safely assume that they are very fresh.

Anatomy of an egg box label. There is the sell by date that shows a month and a day. There is a plant number (facility where is came from) and a pack date (based on the Julian calendar -hello I don’t know what you are talking about!) Yeah me too. To determine freshness, a Julian date or pack-date calendar can be used. Chef’s and bakers look at these numbers to successfully run their kitchen’s and bakeries.

Take a look at the side of your next egg carton. Now decoding the Julian date… January 1 as 001 and ending with December 31 as 365. These numbers represent the consecutive days of the year. The Julian date is when the eggs were washed and packed into the carton. You can store fresh shell eggs in their cartons in the refrigerator for four to five weeks beyond this date. Information from the egg safely site. Eggs can be sold for up to 30 days after they were packaged. As mentioned on tasteofhome.com, as an egg ages, it loses moisture and carbon dioxide, making the whites thinner and the yolk more susceptible to breaking. And when you eat old or expired eggs, your risk of getting a food-borne disease from them increases.

The Julian calculator can be tricky and who wants to whip out a calculator at the store. So if you are buying eggs in early to mid January, look for lower numbers (015 will be significantly fresher than 364). If you’re buying eggs later in the year, look for the highest number possible. So for example if you see 230 and its the month of August, the eggs must be fresh because approximately 230 divided by 30 for the months of the year =7.6 so these were packed in the back end of July and if we are in the month of August, say the first week, then these would be about 2-3 weeks old.

A check list

  • Julian Date
  • Consider buying eggs that are under refrigeration, this can vary by country.
  • Check for cracks and also look for dirt on the egg shells.
  • AA are best in grading
  • Pasture Raised are best type.

 

 

Sushi Bowl

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I love eating out of bowls, on repeat. This sushi bowl is quick and easy to make, healthy and satisfying. Most of the ingredients are ready to roll (ha ha no pun intended) except some steaming of broccolini, strenuous I know. Sometimes I prepare with salmon and sometimes I make it all veggies, both are delightful. The trick here is the roasted seasoned seaweed, from Costco, it is just the best. The seaweed gives the rice just the right amount of saltiness as it mingles in the bowl. A little crunch from some diced veggies and we some magic.

Let me share some sushi backstory. I wish sushi and I we went waaaaaay back. You see my mom was allergic to seafood so I only discovered this deliciousness when I left home. You can cry for me missing our on 18 years of sushi bliss.  Sushi has always been the choice of meal for our anniversary dinners. I remember our one year celebration, we ate sushi for days and walked for miles around New York City. It was so nice to be in a place that stayed open late. At the time we lived in California and most things near us closed at 10:30pm. When we finally lay our heads down it was the early hours of the morning. Clearly we did not have kids. These days we remind ourselves of those sushi escapades with home made sushi and we are raising up the next generation of sushi lovers.

 

 

Sushi Bowl
 
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Easy to make sushi bowl. Great for a quick dinner or lunch where you don't feel like cooking. An uncomplicated meal that's delicious and nutritious.
Food in Color:
Recipe type: Dinner or Lunch
Cuisine: Sushi
Serves: 4
Ingredients
  • 2 cups of brown or white rice - I use frozen from Trader Joe's and just heat up in the microwave
  • 1 packet of Costco seaweed - use about 6 pieces per bowl
  • 1 lb of broccolini steamed for 5 mins
  • 2 mini cucumbers cut into sticks and then halved
  • 1 small pack of smoked salmon
  • 1 avocado cubed
Instructions
  1. Cut up and steam the broccolini for 5-7 mins. Cut into bite sized pieces. Don't over cook, you still want to have some crunch.
  2. Cook rice or reheat prepared rice. Use about a half a cup per bowl and divide according to the number of people you are serving
  3. Add the seaweed crumpled and broken up onto the top of each rice pile.
  4. Drain the broccolini and divide evenly between the bowls.
  5. Add the cucumber and divide evenly between the bowls
  6. Add the avocado dividing between the bowls.
  7. Finish with pieces of broken up salmon divided between each bowl.

 

 

Quick healthy canned tuna wraps

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Dishes for days. A kitchen that I am pussy footing around in because it’s a wreck under construction. I am so excited to see the finished product. My amazing husband has been working on it every free moment he has.

I am completely over pandemic life.  Yesterday we went for a walk and stumbled upon the fact that some restaurants are open with patio seating. My son and I had some delicious sushi because we could. A spontaneous dinner, it was just what my soul needed. It felt like it was Christmas.

This meal is reserved for days when I have spent all my energy on kid activities and don’t feel like dirtying dishes. This season has been hard on me. It’s not just the pandemic and the instability and sadness in our nation and the brokenness on every level. Simultaneously, I have been clawing my way through grief so now and then this mama needs a break or the easy road. This meal is it.

When we biked till late and had mud to wash off us and cooking seemed like a mission. This was dinner-in a flash. Opening some cans of tuna and cutting some veggies. Warm some wraps and voila! Did I tell ya, my husband loves this meal every-single-time. It’s as of I have served him and elaborate steak or something. He’s H-A-P-P-Y. I guess it just hits the spot of a well balanced meal. He’s happy, kids are satisfied and I feel like I am off the hook for dinner cause it’s so ridiculously easy. Win-win.

Wild caught tuna is the way to go for health and taste. We get the wild caught cans at Costco. It comes in a 6 pack and our family smacks 3 of those cans in one seating. I went off tuna for while after pregnancy but baby I am back. This is delicious and oh so simple. I love simple. These days, weeks and months have required simple.

Thought I would share the can that we use for reference and a snap of my cabinets being transformed. The contents of which I am dancing around and trying to maintain some order. Anyone else done a DIY kitchen project? How long were you not able to be in your kitchen for?

 

Quick healthy canned tuna wraps
 
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Super simple tuna wraps that don't require cooking and take less than 15 minutes to make.
Food in Color:
Recipe type: Lunch
Cuisine: Easy
Serves: 4-6
Ingredients
  • 3 cans of wild caught tuna
  • 15 grape tomatoes halved or quartered
  • 2 mini cucumbers
  • 3 tablespoons of avocado mayonnaise.
  • ½ teaspoon Dijon mustard
Instructions
  1. Open the cans of tuna and drain.
  2. Scrape the tuna out of the cans and into a bowl.
  3. Break up the tuna with a fork to ensure its easy to bite.
  4. Mix in the mayonnaise and mustard with the tuna meat.
  5. Slice the cucumbers relatively thinly and add to the bowl
  6. Halve the tomatoes and add to the bowl
  7. Gently stir a few times to combine
  8. Serve as is as a salad or warm tortillas to fill with the tuna mixture

 

Curbing Cabin Fever and Indoor Easter

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A lot of friends have said something along the lines of… this must be an easy transition for you since you are already homeschooling. Let me tell you, NOT THE SAME. This is crisis schooling! We are not living in our normal state by any means. During normal home school life, I leave the house every day. Given my son is in kindergarten we do 2-3 hours of work and then leave the house! We’d go for walks, go to museums, see the world and learn from it basically. Under quarantine this is not possible and I feel like the head space is very different.

Current coping strategies not limited to but include:

I make movement a part of our life most days. The kids jump on our quarantine trampoline while mom does some form of exercise . I just need it to feel sane. I have been doing Pop Sugar or the Sweat App. The kids do PE with Joe.  I even did a zoom with my buddies last week. It’s lovely not to sweat alone. We are part of a homeschooling community and do zoom calls on a Monday. We cover our classical conversations work in the week and I encourage reading, phonics and math, audio books and reading through out the week.

Baking once a week because all parties can participate. We make banana bread and have become accustomed to listening to this Banana Bread Song before making.

Walking as much as we can. We do a “pick up” order at target and walk to collect it. We walk to the park and play in mud or time my little runner doing laps across the field so that he can beat his running personal record. Some days he’s all game to run and others, he is lazy. On the lazy days we walk the perimeter of the park and climb trees. I found a lovely indoor scavenger hunt as well as outdoor.

We completed the outdoor scavenger within two streets from our home, go figure. Today I bought cones from the spot section at target. A dollar a piece and I got eight of them. I plan to use them to create goal posts for soccer fun as well as for running and movement drills.

On one of our warm days, an at home pool party was a welcome treat. It was so glorious to be in the sunshine! I cleaned our deck furniture and they splashed and played. Chalk on the deck is a win,  we draw car tracks and take up hot wheels.  We have been planting seeds and watering them too. I love the kids reactions watching them sprout. I wanna soak in the things that I know they will only do while they are little. Trying to remember that we are making memories over here not just surviving.

I am South African  and we have been enjoying online safari drives and learning all about animals. It feels as if you are taking a game drive with a ranger the way in which it is filmed. It makes me thoroughly home sick but that buys us about 30 minutes while I can think about the next  plan of action. Today we researched how paper is made which came from my son asking.

Easter is not cancelled in our home. We are joining an online services on Friday and Sunday. I am planning on making hot cross buns. I use Jamie Oliver’s recipe every year. My man is a huge fan. I plan to do an indoor/deck egg hunt with clues and maybe even powder created bunny paw prints. I was hoping to find glow sticks and get all crazy with a nighttime egg hunt but that just may not be possible with trying to stay home and not visiting the store.

What are your quarantine coping strategies and how are you doing Easter? I’d love to know.

 

 

Hello mostly vegetarian me

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Life has given me a lemons lately but  I am determined to make lemonade. I found out in December that mom had cancer and she passed away in January this year. It was all so sudden and it still feels like a blur between that and this novel corona virus, I don’t like the first part of it’s name, in my opinion it is nothing but novel.

I did a bunch of research on what kind of nutrition can help reduce the chance of getting cancer and so here I am mostly vegetarian. It took something of this magnitude to get me there, so you do you.  Technically, I call it pescetarian-vegetarian to be precise because I love sushi. I do give myself a little bit of leeway in a social context and about once a month I serve other meat in my home so that my family can have some of their old favorites and not feel deprived. Sometimes I will have a few bites or I will just eat the veg part of that meal. For example in a curry, I will add veggies and bypass the chicken.

That being said, my blog has changed and so have I. There have been deep things that God has done in my heart while I was losing my mom and to this day I am still working through all of it. Hind sight is a gift in that I treasure the time we had together and the fact that we were able to have a good memorial service for her without all this social distancing. My brother was able to visit from London with his family and we got to say our goodbyes in peace and without the waves the whole world is facing right now. I used to cook with my mom a lot and it took me some time to get back in the kitchen without feeling a pang of grief hitting me. You can see her hands in my blackberry and mango salad recipe. She was a lovely shoot assistant. I miss her daily.

I am thankful for all the love and support from friends and family. I did not walk this hard road alone, no one should. When I have the strength I will post a practical on how to help people walking loss. I am eternally grateful for those who stood by me and my mom. Thank you, you know who you are. Here’s to basic living. Here’s to time with our loved ones while we quarantine and always. Here’s to new recipes coming your way.

Maple Sugar Crepes

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Thank you to Mohawk Valley Trading Company for providing maple sugar to make this post possible. All opinions are my own.

The taste of maple sugar (affilate link) is one of a kind. You don’t need lots of it. As with all sweet stuff moderation is key. I love to once in a while have a Saturday brunch at home. It’s my way of saying, I love you to my family and it always brings connection. I love gathering around the table and sharing a meal and moment. Some days it’s just a meal but other days memories are made.  I am keeping on.

We normally roll with pancakes, Paleo ones at that but just to keep every one on their toes, I switch it up every once in a while. I wished I had made more by the time we got to the end of the batch everyone had this “I could handle one more” twinkle in their eyes.

Let me tell you crepes have always intimidated me. If I can, anyone can. I was especially intimidated after our trip to Paris and watching the crepe maestros making them at their restaurant front and then eating them in such a beautiful context. I really felt they were a thing to be had when we were out and about. There is hope, these can be made at home and enjoyed in comfort.

 


There were a few secrets I learnt along the way that I am happy to pass on.

  • Heat your pan properly ahead for 10 minutes on low heat
  • Most crepe batters are almost the same and there is not much variance in the ingredients there is a high liquid to flour ratio.
  • The quantity of batter in the pan is important and quite specific.

Maple Sugar Crepes
 
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Crepes take you to France but you can have this taste at home. Blueberries, maple and lemon juice crepes are easier than you thought and a sublime flavor combination.
Food in Color:
Recipe type: Brunch or Dessert
Cuisine: French
Serves: 4 servings
Ingredients
  • 3 eggs
  • 1½ cups of 2% milk
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ teaspoon avocado oil
  • 1 teaspoon maple sugar for the batter and more for sprinkling on the crepes
  • 1 cup of all purpose flour
  • ¼ teaspoon sea salt
  • 1 lemon cut into wedges.
Instructions
  1. Place a non stick pan over low-medium heat for 10 minutes.
  2. Whisk together the flour, salt and maple sugar in a bowl.
  3. In a separate bowl or stand mixer combine the eggs and milk.
  4. In two steps add half the flour mixture to the wet eggs and milk mixture and combine and then repeat until all the flour mixture is incorporated.
  5. Mix until a smooth consistency is achieved.
  6. Use a paper towel to spread the avocado oil evenly around the skillet and up the sides of the skillet.
  7. Use a teaspoon of the mixture to test the heat of the pan.
  8. Allow the mini test crepe to cook for 20 seconds to see if the heat is appropriate. You are looking for a golden brown color on the mini crepe.
  9. Increase the heat if too pale and decrease the heat if it is too brown.
  10. Use a ¼ cup of batter for each crepe. Pour the batter into the far side of the pan and then tilt the pan to create a thin even layer on the bottom of the pan. The top of the crepe should appear dry and then the edge should start to look brown.
  11. Flip the crepe using the flip technique or an egg lift and then cook for a further 20 seconds.
  12. Rest on a wire rack to cool spotted side up. spread then stack on the rack.
  13. When ready to eat, Plate and then add a few blueberries, a hint of maple sugar and squeeze of lemon to each pancake and fold in 4 or roll up to eat.
Notes
Frame work of the crepes loosely adapted from America's Test Kitchen
2 crepes per serving

Maple syrup is made from boiled tree sap, and maple sugar is made from the controlled crystallization of maple syrup. Heating and mechanical straining are the only forms of processing maple sugar goes through. It contains more trace minerals (including manganese, zinc and copper) and antioxidants than cane sugar.

 

Mozzarella Caprese Sandwiches

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My friend has just had twins and she asked me for easy go to recipes and this would be one of them, because carbs and she’s feeding two little humans. When I was breast feeding my son I’d wake up at 1am and make myself 2 slices of toast. I was constantly famished. This one is for the famished.

Mozzarella caprese sandwiches aka lightning quick dinner, no fuss. It’s summery, fresh and easy. There is something to be said about tomatoes, in season period. They just taste superb and I want to eat them all day long. I love tomatoes, even more because  my dad grew tomato plants. Searching for ripe tomatoes is a favorite past time.

Every-member-household approved. Easy and super quick, especially handy for those what the heck am I going to feed them nights? Better yet, those gosh I never took this meat out the freezer days. Yep. Real life happens daily.

Mozzarella Caprese Sandwiches
 
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Mozzarella caprese sandwiches. Fresh tomato basil and mozzarella make for sandwich that sings.
Food in Color:
Recipe type: Easy
Cuisine: Italian
Serves: 6
Ingredients
  • Pesto Paste
  • 15-18 basil leaves
  • ¼ cup pine nuts
  • Juice of one lemon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup parmesan cheese
  • ½ cup olive oil
  • 6-8 par bake rolls sliced in half
  • 1 log of mozzarella
  • 2 large tomatoes
  • Balsamic glaze as desired to taste (approximately1/4 teaspoon per person)
  • Olive oil to drizzle to taste (1 teaspoon per person approximately)
Instructions
  1. First make the pesto.
  2. Place the basil leaves, pine nuts, lemon juice, salt, pepper, Parmesan cheese and olive into a food processor and blitz until evenly combined I like it runny with a slight chunky consistency
  3. Preheat the oven to suggested temperature for the rolls.
  4. Cut the rolls open and place open faced on the tray for baking.
  5. Bake per packaging instructions.
  6. While the rolls are baking thinly slice the tomato and mozzarella log if not pre-sliced.
  7. Once the rolls are removed, use a teaspoon to measure pesto out and smear on each of the open faces of the sandwich halves.
  8. Place each mozzarella slice on one of the roll halves.
  9. Place a tomato slice onto each of the halves.

Honey Nut Latte

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Thank you to Mohawk Valley Trading Company for providing raw honey to make this post possible. All opinions are my own.

Honey shines here. Spring has been very slow on the uptake in Chicago and so I have found other ways to warm the cockles of my heart until the weather decides to cooperate. I’ve taken walks in the rain, created in home ambiance with candles, snuggled with books and felt a little Hygge with my operation cozy. When my kids are having “rest” time, it’s usually mommy “gather herself” time. As a homeschooling mom, this time is essential to me functioning as a human and so I guard it with my life.

This sacred hour includes a warm beverage and a square or two of chocolate depending on the amount of self control I have left at this point. Post a recent rain walk, I struggled to warm up. I was cold to the bone. I felt like something MORE than just tea and I wanted something lavish. I raided my pantry and  raw honey was top of my list since Mohawk Valley Trading Company had sent me some honey that I was pumped to try. I was not disappointed. In fact, I used the honey in my tiny yogurt snack bowl too. Anyone else love little bowls?

A honey nut latte is the sort of drink I would normally order once in a while at a coffee shop but since the almond milk in the fridge practically danced at me when I was contemplating what to do with  honey. Honey+nut = honey nut latte.

Honey Nut Latte
 
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This decadent coffee adds subtle sweetness to warm the cockles of your heart.
Food in Color:
Recipe type: Drink
Cuisine: Coffee
Serves: 1
Ingredients
  • ⅓ cup of espresso
  • ¾ cup of almond milk
  • 1 teaspoon of honey or more if you like it sweeter
Instructions
  1. Brew the espresso and add to a mug
  2. Add the honey to the espresso in the mug and stir to combine
  3. Steam the milk in a milk frother or sauce pan. Do not over heat.
  4. Froth by hand using a hand held frother or whisk if you do not have a frother.
  5. Pour the steamed milk into the mug.

Home style honey nut lattes are so ridiculously easy.  Barista style coffee in the comfort of your own home and saving you money spent at a coffee shop.

 

 

 

Chocolate Peanut Butter Fat Bombs

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I have no idea why I was so slow to catch on but I love these Chocolate Peanut Butter Fat Bombs. Stevia based chocolate chips, where have you been my whole life? Chocolate and peanut butter need no explaining. The satiated feeling after having one or two of these seals the deal. Craving? Gone. So this is what my family (and I) are getting for Valentines Day chocolates.  Easy as pie and won’t take all your time in the kitchen.I found these chocolate moulds at Michaels for 40% off and heck they are worth it for the sheer cuteness that they bring to the shape of these yummy treats. I felt like I was a confectionary queen when I took the chcolate out of the moulds, so pretty!!! For the not so healthy eater the chocolate may seem a little bitter but for the one who plays it clean eating dark chocolate most of the time, this is like the best kept secret everrrrr!
These are super easy to store in the freezer and just pop out when you feel like crushing a craving. They do melt quickly so eat and enjoy before they get all over your fingers and face. It’s kind of hard to eat these without your children so don’t even try. Just share with them, they love them.

5.0 from 5 reviews
Chocolate Peanut Butter Fat Bombs
 
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The perfect no bake, guilt free moulded chocolate hearts, so easy and fun to make.
Food in Color:
Recipe type: Dessert
Cuisine: Keto
Serves: 10
Ingredients
  • 10oz stevia chocolate chips (I used Lilly's Brand)
  • 2 tablespoons coconut oil
  • ¼ cup cocoa butter
  • 3 tablespoons crunchy peanut butter
Instructions
  1. Melt 5 oz of the chocolate chips in either the microwave or in heat-proof bowl that fits over your pot.
  2. Use a spoon to line each mould shape with the melted chocolate
  3. Place moulds with the chocolate in the freezer.
  4. Melt the other 5oz of chocolate chips and the cocoa butter in the same bowl and stir to combine.
  5. Once melted stir in the coconut oil
  6. Take the moulds out of the freezer and add ½ a teaspoon of crunchy peanut butter to each moulded shape.
  7. Pour the coconut oil, chocolate chip and cocoa butter mixture over each individual shape.
  8. Try not to over fill or place the moulds on a tray to make for easy transfer to the freezer.
  9. Freeze for at least 30 minutes. Enjoy at your leisure and store in the freezer.