Posts tagged: gym

Kory’s Mashed Potatoes with Roasted Parsnips and Garlic
Ingredients:
Yukon Gold Potatoes 5 each
Parsnips, pealed 5 each
Olive Oil ¼ cup
Garlic 1 head
Goat Cheese ¼ cup
Milk, 1% 2 cups
Salt ½ tsp
Pepper ½ tsp

Method of Preparation:

1. Cut off the top of the head of garlic; lightly drizzle with olive oil, and lightly season with salt and pepper. Wrap the head of garlic in foil and bake in a 350 degree oven for about 45 minutes.
2. Cut the parsnips into even pieces (to promote even cooking). Either toss with a small amount of oil, or lightly spray with nonstick spray. Roast the parsnips at 350 degrees until they are soft.
3. Place potatoes in enough cold water to cover them. Place over high heat until they are tender. Strain the potatoes and set aside.
4. When the garlic is finished roasting, remove from the skins.
5. In a food processor, puree the parsnips, olive oil, garlic cloves, goat cheese, milk, salt, and pepper.
6. Mash the potatoes with the pureed mixture.

If your kids are anything like my 3 then veggies are the LAST choice they will make when it comes to meal time!

Check out these veggie muffins they HOUSED this weekend!

xo Jen

1 pound COMBINED zucchini & carrots

1/2 cup organic chocolate chips

2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons coconut oil OR butter, melted & cooled

1/4 cup plain yogurt, at room temperature

2 eggs, at room temperature, lightly beaten

1 tablespoon lemon juice

1 teaspoon vanilla

1/2 cup honey

1. Using a box grater or food processor, grate the zucchini and carrots. Stir 2 tablespoons honey into shredded veggies, and place mixture in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini and carrots. Occasionally press down on them to squeeze more water into the bowl.
2. Preheat the oven to 375°F. Lightly coat two mini muffin pans with cooking spray.
3. Place chopped nuts on a sheet pan and bake for 5 to 7 minutes or until toasted. Allow to cool for a few minutes.
4. In a large bowl, whisk together chocolate chips, flour, baking soda, baking powder, and salt. In a medium bowl, stir together coconut oil or butter, yogurt, eggs, lemon juice, and vanilla. Blend in honey
5. Add liquid mixture to flour mixture and stir until just combined. Press on shredded zucchini and carrots in colander one last time to extract any remaining water. Mix veggies into batter.
6. Scoop batter into mini muffin tins and bake for 10 minutes, or until a toothpick inserted in the center of a muffin comes out clean. You will probably have more batter than will fit in two muffin pans. You may bake the remaining batter in an additional mini muffin pan (or reuse a pan after the first batch of muffins comes out of the oven, allowing it a few minutes to cool off). Or you can scoop the remaining batter into small ramekins to make a couple of larger muffins (which will probably take 15 minutes or so to bake).

Ask yourself if you fall into any of these categories…
In order to change your body or your life, you must be COACHABLE! You have to be willing to do what it takes to initiate change, and follow through with the action to complete the transition. The first step could be approaching a personal trainer that you’ve seen at the gym that has had successful clients, has a style of training you like, or has the body you want. The next step is listening to instruction and believing in the trainer. Clearly he or she makes a living at what they do, and there’s no reason you can’t achieve the same level of success as his or her other clients have. Which of course brings us to putting in the hard work!
You must commit to following through with the hard work and dedication CONSISTENTLY in order to teach your goals. It’s not easy, but nothing that’s worth anything in the end ever is!

xo Cara