Physical Funness for the Motion Starved

Fit more fun into your fitness while exploring the outdoors.


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Persimmons, some are yummy and some are squishy

My Persimmon Salad

There are two types of persimmons: astringent and non astringent. Or, as far as I’m concerned, yummy ones and nasty ones.

Astringent persimmons are shaped kinda like a heart but you can’t eat them until they’re super squishy, almost rotten. At that point you can either bake with them or scoop the meat out with a spoon and eat it.

The nonastringent variety (the yummy ones) are shaped like a baby pumpkin and have a delightful crunch and sweet spicy flavor. These persimmons can be eaten like an apple, or cut up for a fruit tray or in salads. Both versions are yellow-red to bright orange-red in color.

If you haven’t tried a persimmon I strongly suggest that you do so and now’s the time. Both varieties are currently in season but, I’d stick with the little pumpkin shaped ones commonly known as Fuyu or Japanese Persimmons.

My absolute favorite way to enjoy a yummy persimmon is to peel it, core it, slice it like an apple and toss it in a bowl with a little arugula and strips of prosciutto. Drizzle with olive oil and balsamic vinegar and you’re done, crazy easy and hella yummy!

In case you’re wondering, persimmons are a good source of manganese, vitamins A and C; they contain almost 4 grams of fiber and about 70 calories each.

So there you have it. Check ‘em out if you haven’t already. Do some Googling and find a recipe (here’s one for a Persimmon Margarita) or take the suggestion I made above. You won’t be sorry.

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12 days of December (The Season of Eating – Navigation Tip #3)

Eight Santa's Running

I wrote you a little song. It’s also a workout. For 12 days you’ll add one new task to your fitness routine until you have 12 tasks. It’ll be fun. Give it your best effort and sing along if you dare!

On the first day of December my trainer said to me… drop & give me 20 burpees…

On the second day of December my trainer said to me… eat protein for breakfast, and drop & give me 20 burpees…

On the third day of December my trainer said to me… 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the fourth day of December my trainer said to me… run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the fifth day of December my trainer said to me… eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the sixth day of December my trainer said to me… 60 bicycle crunches, eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the seventh day of December my trainer said to me… climb seven flights of stairs, 60 bicycle crunches, eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the eighth day of December my trainer said to me… drink 8 glasses of water, climb seven flights of stairs, 60 bicycle crunches, eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the ninth day of December my trainer said to me… 90 walking lunges, drink 8 glasses of water, climb seven flights of stairs, 60 bicycle crunches, eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the 10th day of December my trainer said to me… 100 bench dips, 90 walking lunges, drink 8 glasses of water, climb seven flights of stairs, 60 bicycle crunches, eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the 11th day of December my trainer said to me… 11 minutes of stretching, 100 bench dips, 90 walking lunges, drink 8 glasses of water, climb seven flights of stairs, 60 bicycle crunches, eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…

On the 12th day of December my trainer said to me… use your foam roller, 11 minutes of stretching, 100 bench dips, 90 walking lunges, drink 8 glasses of water, seven flights of stairs, 60 bicycle crunches, eat 5 colors fruits & veggies, run up 4 hills, 30 minutes of cardio, eat protein for breakfast, and drop & give me 20 burpees…


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How many colors is it?

Good eats!

I love Rainbow Chard! Okay so it’s not pizza, but you can put it on pizza if you we’re so inclined. I’ve done it. No sauce just sauté the chard in olive oil, add lots of garlic and lay tons of chard on a Gruyere covered pizza crust with a few pine nuts on top. Yum-a-saris!

I’m talking about Rainbow Chard today because it occurred to me that since it’s “rainbow” it might cover more than just the “green” vegetable color category. You know how I’m always telling you to eat 5 colors a day? Well, I wondered if Rainbow Chard got to claim more than one color. While I couldn’t find any hard, written evidence that “Yes, Rainbow Chard is allowed to claim a rainbow of colors” I’m guessing it can.

Here’s why — Because each color category represents different nutrients and antioxidants. That’s how each piece of fruit or vegetable gets its color. So, it would make sense that the yellow-stemmed pieces would be high in carotenoids and flavonoids (good sources of vitamin A), and the red & pink pieces would contain more Lycopene, like in tomatoes. While all pieces get to claim green which contains lutein, a substance that can maintain healthy vision. The different colored pieces can’t be the color they are, sans the above chemicals, or phytonutrients. Hence my conclusion that Rainbow Chard counts for 3 colors. Green, yellow/orange and red/pink.

Either way it’s yummy, Rainbow Chard’s pink, orange, yellow, and red stalks are sweeter than light or white varieties. Pick a bunch with deep green, crisp leaves and you have just chalked 3 colors off your list for the day (in my world anyway).

Here’s how I like to prepare my Rainbow Chard

  • 2 bunches Rainbow Chard
  • Lots of olive oil (I probably used 1/4 cup)
  • 4 cloves garlic, minced
  • Lemon zest (I used about 1/2 lemon)
  • Sea salt & freshly ground pepper

Sauté chopped chard in olive oil and garlic till tender. Garnish with lemon zest, S&P. Serve as a side dish as is, or my fav — toss into pasta or gnocchi with a little pecorino cheese on top.

Like I said, yum-a-saris!

P.s. Chard is in season through April so now’s the time!