Hiking Ensign Peak

Hiking Ensign Peak
My cute exercising family!

Thursday, October 22, 2009

Natural Muscle Magazine Article

I am so excited that my hero, Tosca Reno, was featured in the November issue of
Natural Muscle Magazine!
There is a two page spread on her, you can check it out here....ENJOY! (Pages 56-57)
*There is also a great pumpkin recipe on the next page over from her article...yummmmm!

Monday, October 5, 2009

Two Thanksgivings!

How cool is this....I get 2 Thanksgivings each year. Since I am Canadian, I still celebrate my Thanksgiving. Then in November, as I am a resident of the USA, I celebrate again! Lucky me!
....or unlucky me? Twice I have to figure out how to do this without gaining unwanted pounds or offending excited relatives by not trying their festive culinary holiday delights.
Of course, my exercise hero, Tosca Reno, has once again done some awesome leg work for us! I am posting her amazing Clean Eating recipe for one of the holiday favorites, Sweet Potatoes. I will be making this at my house, try it at yours! Enjoy!

Lemon and Cinnamon Sweet Potatoes
3 good-sized sweet potatoes, scrubbed and trimmed of fibers
1 1/2 cups / 360 ml apple juice
1/3 cup / 80 ml agave nectar
1 tsp / 5 ml ground nutmeg
1 tsp / 5 ml ground cinnamon
1 tsp / 5 ml freshly grated lemon zest
1/2 tsp / 2.5 ml sea salt
3 Tbsp / 45 ml best-quality olive oil
Juice of one half lemon
1. Preheat oven to 375°F / 190°C.
2. Prepare a large baking dish by spraying with Eat-Clean Cooking Spray or a touch of olive oil. 3. Place sweet potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat and let simmer until just tender. Don’t overcook the sweet potatoes – you want them a bit firm. They will finish cooking in the oven.
4. Drain sweet potatoes and set aside to cool. Peel if desired. Cut into rounds 1/4-inch thick and lay them in the baking dish. Don’t overlap the pieces of potato.
5. In a heavy saucepan place apple juice, agave nectar, nutmeg, cinnamon, lemon zest and salt. Simmer over low heat for several minutes. Add olive oil and lemon juice. Stir well. The liquid should now be syrup. If not thick enough, simmer a little longer. Pour the warm syrup over the sweet potatoes.
6. Place the baking dish in the oven and bake the sweet potatoes for 20 minutes or until hot and fragrant.
7. Serve hot.
Nutritional Value for a 5-Slice Serving of Sweet Potatoes: Calories: 148 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 0 g Total Carbs: 33 g Fibers: 2 g Protein: 1 g Sodium: 233 mg Cholesterol: 0 mg