How To Travel and Eat Clean

Posted on July 8, 2011

It can be done, Truth-Seekers.  With a little planning and help from Mother Nature (Walnuts, Almonds, Almond Milk, Sunflower Seed Butter, Rice Cakes) it’s a relative breeze, far more cost effective than fast food, and a priceless investment in your Health.

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First Speed Bag!

Posted on June 21, 2011

Hey Truth Seekers – Nothing like starting Monday Morning with a little Humble Pie. The time has come to channel some RAGE. Crying, therapy, journaling and other sundry forms of therapy only go so far.


Goal for the summer: make the speed bag a BLUR! The Schenectady Youth Boxing & Fitness Gym rocks…and so does Paul.


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Recipe of The Week – Strawberry Protein Passion

Posted on June 17, 2011

OK Truth-Seekers, I’ve got a lot on my plate this week and it’s not just food, so this’ll have to be a quickie. Some of you know I’ve come to love protein drinks with such intensity, I practically live on them.  Have at least 2 a day when I’m weight-training and doing YRG.

Now that strawberries are in season, I’m experiencing the joys of enjoying them just-picked vs. the frozen bags I’ve been accustomed to.  This recipe packs nutrition and flavor, and it’s also a great aid to either satisfy a craving or prevent one.  Bon Appetit!

Strawberry Protein Passion

1 scoop egg white protein powder

8-12 ounces almond or coconut milk

1 cup fresh strawberries

Place all ingredients in blender or in immersion blender cup and blend for about a minute until smooth. Try not to chug all at once…Enjoy!

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Gluten-Free Greek Pasta Salad

Posted on June 10, 2011

This rainbow of flavors is perfect for hot weather  – Enjoy – it’s good for you too!

Greek Gluten-Free Pasta Salad
1 box gluten-free fettucine (elbows or shells can also be used)
3 tomatoes
1 8 ounce package sheep’s milk feta (or two, depending on how much protein you want)
2 packages frozen spinach, defrosted
extra virgin olive oil
organic chicken or vegetable stock (quart box)
Cook pasta risotto style:  bring broth to boil and add a bit of olive oil so it doesn’t stick together.  Should be enough broth to just or barely cover the pasta (if using fettucine, you may have to break pasta strands in half so it fits under the liquid).  Stir at least once a minute so it doesn’t clump.  You may need to add more broth as it absorbs.  Cook till al dente. Drain any remaining liquid. Toss with a little more oil, cover and set aside.
Sautee spinach in a bit of olive oil for about 5 minutes, till spinach gets warm. Remove from heat.  Chop tomatoes and feta cheese and toss together with spinach. Add to pasta and toss thoroughly.  Can be eaten at room temperature or chilled.
 
Bon Appetit!
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