That was also the last year that I weighed less than 186 pounds. That was 23 years ago! The musical styles and movies have changed since then but it feels good to be back in a similar physical shape.
But here is my question to you.
Find Your Way, While Losing Your Weigh(t)
That was also the last year that I weighed less than 186 pounds. That was 23 years ago! The musical styles and movies have changed since then but it feels good to be back in a similar physical shape.
But here is my question to you.
To make one panini
1 ciabatta roll
1 portabella cap
1/2 ounce goat cheese
1 teaspoon (heaping) sun-dried tomatoes, diced
1 cup baby spinach, chopped a little
1 slice of onion
Cooking spray
1. Heat your panini pan over medium heat. (I don’t have one, but I use my George Foreman grill set to 340F.)
2. With a spoon, carefully scrape out the gills on the underside of the cap. This step isn’t required, but it will make the mushroom cap have a better texture when cooked.
3. Spray the pan. Lay the onion and portabella cap in it. Turn the cap after 2 minutes.
4. While that is cooking, slice the ciabatta rolls. Carefully carve out some of the bread from the top and bottom halves.
5. Spread goat cheese on the bottom half.
6. When the onions are soft, lay them on bottom half. Top the onions with the portabella.
7. Spread the sun-dried tomatoes on the portabella.
8. Fill the top half of the roll with the spinach.
9. Lay the completed sandwich in the pan or on the grill and place the weight on it or put the lid down.
10.The panini is done when the crust is golden brown and the sandwich is flat.
Options: Replace the sun-dried tomatoes with fire-roasted peppers. Use feta cheese or a slice of Swiss instead of goat cheese. Use arugula instead of spinach. Add a slice of tomato. Add avocado.
Nutritional data as made according to the recipe):
Calories: 224
Fat: 3.3g
Sat fat: 1.3g
Chol: 7.5mg
Sodium: 505mg
Carbs: 37.1g
Fiber: 3.2g
Protein: 9.7g
1 Boboli Whole Wheat crust
Mix together, and spread evenly on the crust
1/4 cup sun-dried tomatoes, chopped
2 tablespoons olive oil
2 cloves garlic, crushed/minced
Layer each on top of the crust:
2 ounces shredded mozzarella cheese
1/2 cup (or more) fresh mushrooms, sliced
6 Spanish olives, chopped
6 Kalamata olives, chopped
3 ounces baby spinach, chopped
3 Tablespoons crumbled Feta cheese
Bake t 450 for 10 minutes. I cut it into quarters for four servings.
Nutritional data (for 1/4 of the entire pizza):
Calories: 362
Fat: 13.8g
Sat fat: 3g
Chol: 11.5mg
Sodium: 656mg
Carbs: 54.4g
Fiber: 9.1g
Protein: 12.1g
Nutritional Data:
Cal: 86
Fat: 3.3g
Sat Fat: 1.2g
Chol: 107.2mg
Sodium: 105.4mg
Carb: 8.7g
Fiber: 0.4g
Protein: 5mg
Sometimes I just need to try new things. Occasionally it is simply a modification of a known recipe and other times it is a completely new recipe. I have an example of each today.
Breakfast was my protein pancake, but modified to make it a Pumpkin Protein Pancake.
This is a case where experimenting brings new rewards. I really like my basic protein pancakes, but I wanted to try something new. I swapped out the applesauce and subbed in a lot of canned pumpkin. Then I fried them on a griddle over low heat, for longer than usual, and topped it with vanilla yogurt with a touch of cinnamon.
Thursday evening I made pancakes as a side dish, using a completely new recipe. I made zucchini-potato pancakes. I grew up enjoying very good potato pancakes, and was never able to make them as good. Crispy on the outside, moist in the center.
But I hit a home run on this recipe. I served it as a side to a simple top sirloin steak, with sauteed crimini mushrooms and Vidalia onions on top.
The pancakes were the star of this meal. Light and still substantial. Crispy and tender. And very flavorful!
Finally, an update on my training for the 2012 Bellin Run. Today, I was able to jog at 5.3 mph, for 12:03. I broke my first goal this morning because I continuously jogged 1.06 miles (1.69 Km). Today’s run music was Bruce Springsteen’s Born to Run, and Boston’s Foreplay/Long Time.
It’s a start! I hit my first jogging goal, and know that the rest of the goals are just waiting for me. My plan is to continue to increase my running time by about 45 seconds a day, and then ever Saturday I will increase the speed on the treadmill by 0.1 mph. Doing that will have me at 6.2 mph and a little over a 1 hour run time a few weeks before the Bellin Run. I want to run it in 60 minutes (or a touch under.)