Physical Funness for the Motion Starved

Fit more fun into your fitness while exploring the outdoors.

Tag Archives: food


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Coconut Water, not just for the shipwrecked anymore

Coconut Water

A couple of years ago my coach at the time suggested I try drinking 100% coconut water to rehydrate after a hard workout. Sadly at the time his words went in one ear and out the other. Now, years later I’m finding that the cloudy liquid inside a coconut has become highly popular and is currently all the rage.

Basically, coconut water contains more potassium than most sports drinks along with a huge list of other impressive claims: it cleanses your digestive tract, fights viruses like Herpes and AIDS, raises your metabolism and I even saw some data that suggested that it promotes hair growth (soak your bald head with it).

In the end, 100% coconut water is a naturally refreshing drink full of electrolytes. Use it to rehydrate after an intense workout. I think it tastes pretty good, although my friend Jacks thinks it tastes like “toilet water.” My suggestion to her was put it in the blender with some frozen fruit and whip up a post workout smoothie. Try it with frozen banana chunks, strawberries, add some yogurt, whatever floats your boat.

What the heck…give it a try, I’m glad I finally did.


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Iron, not just for Popeye!

Popeye The Sailor Man

You know that you need to make sure that get enough iron in your diet, but do you actually know why?

Iron does many things in our bodies but mainly it carries oxygen from our lungs throughout our bodies. Iron also helps our muscles store and use oxygen. Too little iron in the body will result in iron deficiency and eventually anemia. The terms anemia and iron deficiency, are often used interchangeably but there is a difference. Iron deficiency refers to depleted iron stores without functional or health impairment, anemia, being more serious, affects the functioning of several organ systems.

How do you know if you’re iron deficient? — It’s pretty clear. Do you feel tired all the time, dizzy; get headaches, or leg pains?  These are a sampling of the symptoms, and are especially common in women and intense exercisers.

So, how much iron do you need? — Premenopausal women need 18 milligrams of iron daily and men require 10.

Think you need more iron? — First you need to understand that there are two kinds of iron. Heme and non-heme iron. Heme comes from blood or meat and non-heme comes from plant sources. When consuming iron from non-heme sources you’ll need to help your body absorb the iron by also eating Vitamin C. Vitamin C helps your body absorb the non-heme iron foods you eat, especially when the food containing non-heme iron and the vitamin-C rich food are eaten at the same meal.

Here’s where you can find the best sources of iron — If you opt for the heme form of iron, go for animal products such as liver, clams, salmon, oysters, and sardines. A nice steak will work too. Good non-heme sources are: oats, soybeans, green leafy vegetables, broccoli, spinach, eggs, black currants, fish, dried fruits (figs, apricots), nuts, fortified breakfast cereals, chocolates, tofu; almonds, avocados, beets, dates, kidney and lima beans, lentils, peaches, pears, brown rice and wheat bran, and sesame seeds.

Fun fact — Cooking in a cast iron skillet increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs.

Just for fun pay attention to your iron intake for a few days and see how you measure up. I’ll bet you aren’t getting enough. Figure it out and prove me wrong! Here’s a chart to help you calculate.

P.s. You do realize that I am not a doctor, right? I just research things that interest me and then share the broken down, nuts and bolts version with you. If you think you have a health problem of any sort it’s important that you contact your healthcare provider.


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Like a dog sits for treats, I exercise for cookies

I made some cookies this weekend. They were “healthy” cookies. Meaning, the original recipe had been revised to cut calories and fat in an effort to make a healthier, more figure friendly treat. The problem I have with these sorts of treats is two-fold. First, I find that people think that because something is low-calorie/fat that makes it okay for them to eat twice as much. Second, in my experience these “healthy” foods usually aren’t as fulfilling as their not so healthy counterparts and not worth a single calorie, certainly not 100 plus.

While I’m very conscious of what I put into my mouth, I’m clearly of the thinking that if you’re going to eat something, it should be the very best of it’s kind available to you. Meaning, it should be fully worth the calories it contains.  With that, I am mindful of the relationship between what goes in my mouth and what has been, or is expected to be immediately burned off.

Example: Yesterday I didn’t do much. I cleaned house, baked cookies, talked on the phone for hours and worked on the computer. Sure, I moved around but I didn’t burn off any extra calories. Due to my low-level of movement I chose to eat foods that reflected how I spent my day.  I had yogurt and fruit for breakfast, a grilled chicken sandwich for lunch with some cherries and a big salad for dinner. For a snack I did treat myself to 3 of those “healthy cookies.” After all, I needed to test them. Today however, I went on a 10-mile trail run and participated in an hour of yoga along with a few other household duties. Due to my extended exercise I allowed myself to eat a little more than yesterday. The AM portion of my meals was pretty much the same as the day before, but for dinner I had a yummy pork chop smothered in a mushroom/onion gravy, mashed potatoes and grilled asparagus. For dessert, I shared, homemade strawberry shortcake, with vanilla bean ice cream.

Do you get where I’m coming from? It’s pretty simple. Skip the “healthy” cookies, unless you actually like them. Either way, you gotta burn ‘em off. Don’t forget, always choose foods that are freshly made of natural, organic ingredients rather than ingredients you can’t pronounce. Make your eating experience worth the calories and you’ll eat less and feel better.

It’s called The Common Sense Diet.


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Every day should be Memorial Day

Here’s the thing – I guy a used to work with for years passed away this week. He was 41. He liked to mountain bike and run and hang out with his friends. Just like the rest of us. He was sweet and friendly and completely “normal” except for the fact that every place he went he had a big yellow lab at his side. His name was Jasen and the lab’s name is Slider.

One day I noticed that Sliders paws were all bandaged up. “What happened to Slider?” I asked Jasen, “Ohhh we went mountain biking and I crashed, tumbled into a ravine (as he exposed his hamburger elbows). Slider had to run over some brush to get to me and he cut up his paws.” OMG I thought, visualizing Slider rushing to Jasen’s aid. In the end both Jasen and Slider healed from those wounds and went back the next weekend for more. They were an inseparable pair that brought smiles to the faces of everyone.

Last Saturday Jasen sat down to watch TV. Nobody knows exactly what happened; hopefully he just went to sleep. I assume Slider was sitting right there next to him.

The point I am trying to make is this… We’ve heard it before and we will continue to hear it but, I will say it again, so bare with me… Life is short. Do what you can to enjoy your time here. We are literally here one minute and gone the next. Be good to everyone in your world, every single day. Show them you care even if it’s in subtle ways. Enjoy every second as thought it may be your last no matter who you are.

It’s Memorial Day Weekend. The perfect time to take this message to heart. With that, I wish you all a 3-Day Weekend full of fun and fitness and lots of laughs. My friend Dawn has sent along this yummy Mango Margarita Recipe to share with you all. Give it a try…it’s healthy, and a fantastic way to celebrate life.

Blend frozen mango chunks, tequila, orange liqueur, and fresh line juice in blender – no simple syrup or sour mix needed.  It is so smooth & creamy, delish!

Thank you for being here. Please go kiss someone you care about.

See you Tuesday…

Note to Jasen: Jasen, you were an absolute sweet heart, and you were adored by so many! I hope you knew that, but I fear you did not. I hope I’ll be seeing you again someday but I assume you’ve gone north and I’m certain to be headed south when my ride is up. Tailwinds to you forever my friend…

Note to Slider: I love you Slidie! Be strong, sweet, sweet dog…


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Yummy Ears

Corn Walnut & Feta Salad

Corn on the cob is one of the sheer joys of summer. I absolutely love corn, maybe a little too much. I’ve even been known to plant corn in my garden in San Francisco, which believe it or not yields a fine harvest.

The first thing I learned about corn when I started growing it was that corn is wind pollinated, not pollinated by bees. So, you have to plant corn in short rows in a block, rather than one or two long rows. I didn’t realize that so my very first crop didn’t turn out too well.

Since it’s corn season and we’re starting to see corn at the market I thought I’d take this opportunity to share a few notes about corn.

How to Choose Corn — Look for grassy green, tightly wrapped husks; glossy, pale yellow silks (sticky ones indicate freshly picked ears); and a moist stem. If the market lets you peek inside the husks, check for dried-out kernels; otherwise, squeeze the ear to make sure the kernels are closely spaced, firm, and round.

How to Store Corn — Corn is best eaten within 24 hours of purchasing it but unshucked ears in a bag will keep for up to 3 days in the refrigerator.

How to Use Corn — Fresh corn is most delicious at its simplest. Roasted on the grill or boiled and eaten right off the cob. Very fresh corn can be cut off the cob and tossed raw into salads.

To boil corn place shucked ears in a pot of cold water, as soon as the water boils the corn is done.

My very favorite Corn Salad Recipe — (found in Real Simple magazine a few years ago.) Serves 6

1-cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked (I use raw)
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)

Directions — Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop. In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

Nutritional Information — 212 calories per serving, 6 grams protein, 3 grams fiber, 14 grams fat.


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Geezzz, it’s just not getting much better…

MedBerries

It started on Friday (the 13th), I was meant to fly to San Diego for a Celebration of Life “Party.” Being the Ding Bat, that ageing is turning me into; I drove myself to the wrong airport. After sustaining a panic attach while being informed of my mistake, I finally got myself to San Diego where I realized that I had forgotten to pack a single piece of underwear. Given that I had to wear a dress to the party, this new development tossed me into another frenzy. In the end, I managed to survive the weekend in spite of the fact that at the party a man I’ve known for years called me aside and said with immense enthusiasm… “So, tell me about your partner!” It seems that because I’ve never spoken of the men in my life to this character and the fact that I live in San Francisco, he assumed I must be gay. Normally I could care less but on this day it just added to my emotional exhaustion.

I’m home now and have learned (according to my horoscope in Sunday’s SF Chronicle), that if I can’t “partner up” now, with Mars and Venus in my one-on-one sector, then it’s never going to happen. That’s just f’ing great! I have today, Tuesday, May 17th 2011 to find the man of my dreams and “partner up,” if I don’t, it’ll be just my cat and me until the day I die.

At this point I’ve decided the only thing that’ll make me feel better is to make chocolate dipped strawberries. I want chocolate chip cookies, a three-cheese pizza and a case of wine but I figure I should maintain some control. Just in case “he” shows up.

Chocolate Dipped Strawberries — Easy, take a strawberry and dip it into melted chocolate, let it sit on a wax paper lined plate or tray and put in the frig till the chocolate is set.  You can roll the dipped berry in coconut or other nuts before setting if you like but remember the calorie count.

One cup of sliced strawberries contains about 49 calories and 3 grams of fiber plus a lot of other wonderful nutrients. Chocolate covered strawberries contain about 30 calories each. Not as bad as a cookie for sure. In my book a good substitute for those days when having chocolate is simply a must.

That’s all I got for you, gota get busy and hunt a man down.

See ya tomorrow.


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Radishes, not just for garnish anymore!

Kelley's Roasted Radishes

Before you turn up your nose hear me out! I realize that most people view the radish as one of those things that’s put on a plate for color to make it look pretty. Not necessarily to be eaten. Well, I am here to ask you to give the radish a chance.

Did you know that radishes are a member of the same family as broccoli and cauliflower? They’re also full of fiber and one cup of radishes contains as much potassium as a banana. That’s impressive. Radishes also contain properties that help with digestion and liver function. All great things for those of us looking to drop a few lb’s or do some detoxing.

While radishes can be grown year round, those harvested during winter and spring tend to be more sweet and tender. So, now’s the time to dig in!

While I like to eat radishes raw, I also like to roast them. (Bet you never thought of that!)

Kelley’s Roasted Radishes

2 bunches medium radishes (any color you like, the more colors the merrier)
2 tablespoons olive oil
Coarse Sea Salt

Preheat oven to 450 degrees. Cut washed and dried radishes in half and toss in olive oil and sea salt. Place radishes cut side down on baking sheet and roast until they’re crisp and tender, about 15 – 20 minutes.

I like to serve roasted radishes as a simple side dish or: spread rounds of toasted bread with goat cheese and place radishes on top. Sprinkle with chopped radish tops for extra value!

Come on, everyone deserves a second chance. Especially the radish!


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Green goodness

Kelley's Rescued Favas

Fava beans are yummy. Ever have any? Problem is they’re a pain to prepare.

Traditionally, before you can eat a fava you have to shuck the green goodness from the pod, blanch them in boiling water and then shock ‘em in an ice bath.  After that you strip the tough outer skin off the bean, reducing it to the size of flat a kidney bean. I’ve always found this to be way too much work for a few beans.  You’d have to shuck for hours to get enough beans to feed more than a couple of people.

In Sunday’s Chronicle Food section there was an article about roasting fava beans. The article stated, that by roasting the beans you’re able to cut way down on the prep time. This sounded like a dream come true to me so off I ran to the farmers market where I filled my bag with favas.

Basically roasting a fava bean is just like roasting any other bean. You toss the clean beans (whole bean/pod) in olive oil, salt and pepper and roast them in the oven at 450 degrees until tender.  According to the article you can eat the entire fava like you would a green bean, or you can treat them like you would edamame and shuck the bean from the pod post roast.

My review — Well, I did exactly as the recipe directed. I roasted the beans for 25 minutes, which turned out to be a bit too long.  A little disappointed but still excited I bit into one of the favas as if it were a green bean. Uck! I found the fibrous shell to be stringy and mushy so I scraped the notion of eating the pod/bean combo and took matters into my own hands.  I stripped beans from their mushy pods, tossed them on a plate, drizzled them with a bit of olive oil and a sprinkle of pecorino cheese. Saved! They were pretty good. Not as good as the blanched ones that take forever to prepare, but good. Certainly worth a try.  I’ll prepare favas this way again for certain.  The roasting method would be especially good if you wanted to mush the beans up with some garlic and spread the mixture on crostini with a little dusting of cheese.  When in doubt, add bread and cheese, you can’t go wrong.

P.s. According to the National Nutrient Database, one cup of cooked fava beans contain about 187 calories, 13g protein and 9g of fiber and are an excellent source of iron, among other things.  Pretty good for a little bean.


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The yoke of the matter

Photo via, Lam-B on Flickr

What came first, the chicken or the egg?

I forgot that Easter was coming till I saw the food section of the SF Chronicle on Sunday. It didn’t mention Easter but it spoke of eggs, that’s what clued me in. For me Easter is about eating chocolate, decorating and then eating hardboiled eggs. Who has time for church with all the eating that needs to be done on Easter (blame it on my upbringing if that offends you)?

Anyway… I’ve always had a hard time with eggs. My grandmother once asked me if I liked eggs and I replied, “yea, when they’re in a cake.” More recently I’ve managed to grow a marginal fondness for eggs although I can never seem to figure out how to cook them correctly.  With that I decided to look into the matter.

Stuff I learned about eggs and chickens today.

Who knew? — Each breed of chicken has a specific earlobe color, which predicts the color of the eggshell.  Really? That’s just weird!

Dark is better — The color of the yoke is determined by what the chicken eats. Yoke color can range from light yellow to dark yellow/orange. The darker the yoke, the more nutrients in the chickens diet.

Green? — Ever notice a green or ashy ring around the yoke of a hardboiled egg? The ring forms when you overheat the egg.

Yuck, blood in the yoke — Many people believe that a blood speck in an egg means that it’s fertile. This however is not the case. A deficiency in the chickens diet can cause small blood spots in the yoke, which are unsightly but safe to eat. You can remove the speck using the tip of a knife.

Rotten egg  — Rotten eggs smell like sulfur. If it smells rotten it is rotten.  Also, rotten eggs will float when placed in pot of water, fresh eggs will sink and stay on the bottom.

How to boil an egg — This is where things get confusing, and frankly incredibly annoying. Apparently everybody has a different idea of how to boil an egg.  The Chronicle listed 4 different methods, all just slightly different.  Honestly!

The tips that seem to be somewhat consistent are, place the eggs (room temp eggs best) in a pot of enough cold water to cover them 1-2 inches. Bring to a vigorous bubble, but not rolling boil. Remove from heat, cover and let sit. The “sit” time is confusing, I’ve read, 8 – 15 minutes (maybe it depends on how “hard” you want your egg to be boiled?).  Then place eggs in an ice bath for easy pealing.

The count — One large chicken egg contains about 70 calories and 6 grams of protein. One large Reese’s peanut butter egg contains 180 calories, 4 grams of protein and is 53% fat. Yikes! Better stick with the chicken eggs.

I hope you learned something. I did but I’m still a little confused.


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Pee-you!

We all know beans can do it. But what if you get gas sans those flatulence culprits?

It could be gas from your stomach that’s migrated down, or other foods you may not be aware of. Did you know some people even swallow air without knowing it?

If you have really stinky gas or know someone who does, how about some charcoal filters for your underpants? Seriously. They make them. I haven’t tried them, but here’s a funny video about the brand called, Subtle Butt.

Gas, flatulence, whatever you call it, you don’t want it! Here are 5 things to remember if you’re having trouble.

  • Eliminate carbonated drinks. These introduce gas into your stomach, which can end up in your intestines.
  • When stressed, try breathing in slowly through your nose and out through your mouth. Some people swallow air without realizing it, usually when they’re anxious. This can cause burping or flatulence.
  • Avoid antacids. Though they’re marketed as anti-gas, they actually create gas when they neutralize stomach acid.
  • Consider your food tolerance. For example, dairy products, onions and garlic cause some of us to blow.

I’ll leave it at that…

P.s. The average person passes gas about 12-25 times a day. That seems like a lot if you ask  me…