So I spent the morning at the Apple store chatting with a genius at the bar about my poor little MAC. Turns out I need a new logic board and not only will it cost me approximately $280, it will also take about 5 to 10 business days to install. So until I get it back, it seems as if I will be blogging from my office computer. Could be worse, I guess.
I am still sore from my session with JC yesterday. Most of the soreness is in my legs. I find that most of the time it is my legs that are hurting or sore. I guess I need to work on strengthening up those hot legs of mine. Starting next week I am going to try and go to the gym 5 to 6 days a week. On the off days that I am not working out with JC, I will do cardio and abs. I need to tone up this core if I want to look hot in a bathing suit. What I thought I would do today was post a couple recipes that I tried that I love. The first is a Rosemary Cucumber Lemonade. It is the perfect thirst quencher on a hot summer day. What is great about it is that not only does it taste good but it is also good for your skin. I am also posting a nice berry crisp that I made this weekend for the pizza making contest. I must tell you that I did not win or even come close to winning the pizza making contest. Let’s just say that the pizza dough and I had some fights and well, one thing led to another and a not so tasty pizza was placed in front of the judges. So, I won’t be posting that recipe. This week I am also going to incorporate more protein into my diet since I am really working the muscles at the gym. The body needs to repair the torn muscle after intense workouts and in order to do that, I need more protein. I am thinking tonight I will try and hard boil some eggs and grill up some chicken. Ok, well I hope everyone enjoyed their three day weekend! I know I did.
Rosemary-Infused Cucumber Lemonade
Ingredients
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
1/2 cup lemon juice
3 tablespoons agave syrup
Preparation
Cut 12 thin slices of cucumber for garnish.
Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Tips & Notes
Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.
Mixed Berry Crisp
Ingredients
6 cups mixed berries (such as blueberries, blackberries, strawberries and raspberries;
1/4 cup sugar
1 cup whole wheat flour
1 tablespoon fresh lemon juice
3/4 cup rolled oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced
Preparation
Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.
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