Commit to Fit | Week 8
This week, blueberries appeared at the Castro Farmers Market. They were stunning and juicy, and since I know that a “serving” of blueberries is pretty substantial (3/4 cup), I bought a large bag to have on hand for snacking. My son is just starting to try solid foods, and I thought he might like a blueberry, so I crushed one a bit and offered it to him. As he rolled it around in his tiny mouth, his face lit up with unmistakable joy. He clearly had never tasted anything as delicious, and was eager for more.
In the last few years people have noticeably become more and more involved in learning about where their food comes from and how it gets on their plate. The terms “organic” and “GMO” are no longer mysterious and scary and most people have actually made a switch toward organic, clean, natural food sources.
You now have the chance to educate yourself further and literally eat off of the land. Join “Outstanding in the Field” for a delicious dinner on a California farm and see the ins and outs of farming. Bring your questions, your fork and your appetite to this educational and delicious dinner.
Well Folks, it looks like the sun is quickly baking away all of the recent Tahoe fresh snow, so I spent last weekend trying out another new recipe to avoid the depression of what appears to be the early ending of California snow boarding season. My good friend and client Brian passed on his easy and unbelievably delicious Balsamic Braised Short Ribs recipe. It is a perfect dish to pre-cook for the week and reheat, or to prepare for a dinner party with friends. I recommend serving it with some roasted organic brussel sprouts which are currently in season, and maybe some sweet potatoes. Enjoy!
Since there is no fresh snow in Tahoe, DIAKADI owner Billy Polson spent last weekend tweaking his favorite chili recipe. Billy recommends packing in as many veggies as you can in order to make a nutrient packed dish after a workout. It is also great to have a bowl at the end of a long day on the mountain. When choosing the ingredients, look for seasonal, local and organic as your best choice to keep your toxin intake low and your foods as nutrient dense as possible.
Our general manager at DIAKADI, Gina Gutierrez, is always reading blogs on nutrition and exercise to stay in the know and find inspirational information to pass onto clients and fellow trainers. The following is written by Sarah Wilson who is always striving to write and share new and exciting nutritional information and tips. Below she shares information about how to make simple, delicious and nutrition packed food. Her tips can be applied to your everyday cooking, or try one of her recipes that just sound awesome!
By Sarah Wilson
I e-met Jules Clancy just recently. She has a degree in food science, lives in Cooma (not far from my home town) and blogs about how to make great meals using less, and in less time, over at The Stone Soup. A noble aim! The girl is on my page!
It’s getting closer to the time when we start to break out the pumpkin pies (a personal favorite), ice cream, turkey with stuffing and many other calorie and fat packed goodies we love to eat around the holidays. This usually throws us off of our training schedules and can even cause some people to spiral out of control further into the New Year.
A Power Pack of Vegetables, Fruits and Nutrients
Summer time is a perfect time to squeeze more vegetables and fruits into your daily food intake. Instead of eating another salad, try a power packed homemade green smoothie. It is a perfect breakfast addition, mid-afternoon snack, or late night treat. In the attached video, DIAKADI owner Billy Polson walks you through the necessary steps of getting the most out of this powerful drink.
Author | Sarah Koszyk Registered Dietitian and Nutrition Coach
The summer is here and grilling season is in full-fledge. For all those who love partaking in the all-American barbeque past-time, here are some gourmet grilling tips to keep your food flavorful, delicious, and healthy all in one perfect package.