I’m pretty relaxed about Christmas here in Baja. There isn’t much consumer frenzy, although we do have several street side “pop up” Christmas stores. I shop on line for my kids and ship directly to them since we don’t have reliable mail service. I don’t really miss the shopping mall shuffle but if you’re in the midst of holiday shopping by all means make it an exercise opportunity. Continue reading “Holiday Challenge: Shop ‘til you drop and give me 10”
I can’t always get what I want in Baja so I shop for the freshest ingredients and then build my menu for the week. Having a written menu ensures that I eat the produce that I carefully select each week before it goes bad. I also know when to soak the beans or thaw out a meat or seafood. I list everything I bought so I can find an easy vegetable or fruit side dish or make a healthy snack.
Recipes you might like in my weekly menu.
Vegan Mushroom Chorizo, this week I roasted the mushrooms with onions and jalapeño slices and whirled them with walnuts and cumin. A slightly different twist for Vegan Chorizo. Drizzle with cashew cream or add cheese if you’re a vegetarian.
Carne Asada, I’m using this orange and lime marinade with arrachera flank steak instead of tri tip because flank steak is easy to find. Grill the meat on high heat for a scant few minutes.
The holidays are hectic but that is no reason to make lame excuses not to work out. Exercise reduces stress and gives you a little more wiggle room for high calorie treats. It’s important not to get out of the habit of exercising. It’s always easier to stick with a plan than to build up your motivation and endurance again. You know I’m right. Continue reading “Holiday Challenge: Lame Excuses Not To Work Out”
These savory low-fat vegetarian rosemary cheddar cheesecakes are high in protein and low in carbohydrates. Feel free to substitute full fat cheeses if you can’t find reduced fat options.
Serving suggestion: As an entrée, plate 1-2 cheesecakes over arugula and thinly sliced red and green apples. Drizzle with a citrus or cranberry vinaigrette. These cakes would pair well with oranges, grapes, pears, spinach, kale, whole cranberry sauce or orange marmalade.
Serve them as a warm or room temperature appetizer or as the star of a fruit and cheese tray.
4OzReduced fat sharp cheddar cheeseMay substitute any sharp cheese
1Tablespoon Fresh chopped rosemary1 tsp dried
1/4 Teaspoon Ground black pepper
Preheat the oven to 325 degrees F.
Spray 12 muffin tin with olive oil mist and set aside.
Lightly toast the walnuts and the bread crumbs separately in a sautéed pan. Watch carefully to prevent burning. Place the bread crumbs, walnuts and butter in a food processor and process until combined. Press crumb mixture into the bottoms of the muffin cups to make a crust. Bake 5 to 6 minutes. Let cool completely.
Beat the cheddar and cream cheese in a food processor or with a mixer until smooth. Add the eggs , garlic, salt and pepper and mix until blended. Add the rosemary and combine. Pour mixture into the prepared pan and bake until set, golden and puffed, but not loose in the center, about 20 minutes.
Remove from the oven and cool at room temperature. You can serve these chilled or at room temperature.
Omit bread crumbs and substitute coconut flour to make this a Keto diet recipe.
Today’s Challenge: Weigh yourself and find a wellness buddy and be accountable to each other.
Take the holiday wellness challenge with me. Commit to maintaining your weight and fitness level. Stay tuned for posts with simple wellness ideas and affirmations that will help you stay on track.
My readers are a mixture of rural Mexican expats and North Americans living in more traditional cities so the advice might involve exercising while dodging the crowds at the mall or walking in solitude at the beach. We all have the same goal in mind so if the shoe or flip flop fits, wear it. Continue reading “Holiday Wellness Challenge”