Kettlebell opinion...
posted by Joe Muka at 9:51 PM
Monday, September 05, 2005
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Originally Posted on 9/5/2005 2:10:16 PMContent source: http://www.allheadlinenews.com/reader/
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Originally Posted on 9/5/2005 2:10:16 PMContent source: http://www.allheadlinenews.com/reader/
posted by Joe Muka at 12:10 PM
Morgan Stanley: PJM May Be Better Fit to Serve as Duke Grid Coordinator
posted by Joe Muka at 10:11 AM
Vacation!
My pants are tight, and I can’t even begin to bring myself to be upset over this.
Why? I was on vacation. I moved myself for two and a half days and ate fast food for every meal. I went to Indianapolis, and while I did splurge, I didn’t go ridiculously overboard, and even if I did, I hauled my butt out of bed the first day and increased my jog speed by a half a mph.
Still, in the past I would do the woe is me speech and whip myself for such gluttony.
I. Don’t. Care.
I did it all on purpose. I knew I was going to put on weight if I ate this way, but you know what? There was no way I was going to be able to maintain any sort of healthy eating when my dishes are packed unless I was really really motivated (I wasn’t).
My point is that I was on vacation, not making a permanent lifestyle change back into eating like a doof. My vacation is over and today begins the counting of points and walking and just basically hauling my butt back on the wagon and trying again. I know that if I work hard enough, in two weeks my pants will fit just fine and if I keep it up, I’ll start losing weight again.
I had a good vacation once I got to Indiana. I was fully relaxed. I’m now back at work a bit tired but happier and revived. I sacrificed an inch or two in my waist for peace of mind - I’d say that for the short term, that is a good thing. Now that I’m refreshed, I can get back to taking care of the rest of me.
:)
*peaceful sigh*
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fitness
Originally Posted on 9/5/2005 9:50:16 AMContent source: http://loricious.steelbuddha.net/?p=141
Why? I was on vacation. I moved myself for two and a half days and ate fast food for every meal. I went to Indianapolis, and while I did splurge, I didn’t go ridiculously overboard, and even if I did, I hauled my butt out of bed the first day and increased my jog speed by a half a mph.
Still, in the past I would do the woe is me speech and whip myself for such gluttony.
I. Don’t. Care.
I did it all on purpose. I knew I was going to put on weight if I ate this way, but you know what? There was no way I was going to be able to maintain any sort of healthy eating when my dishes are packed unless I was really really motivated (I wasn’t).
My point is that I was on vacation, not making a permanent lifestyle change back into eating like a doof. My vacation is over and today begins the counting of points and walking and just basically hauling my butt back on the wagon and trying again. I know that if I work hard enough, in two weeks my pants will fit just fine and if I keep it up, I’ll start losing weight again.
I had a good vacation once I got to Indiana. I was fully relaxed. I’m now back at work a bit tired but happier and revived. I sacrificed an inch or two in my waist for peace of mind - I’d say that for the short term, that is a good thing. Now that I’m refreshed, I can get back to taking care of the rest of me.
:)
*peaceful sigh*
more...
fitness
Originally Posted on 9/5/2005 9:50:16 AMContent source: http://loricious.steelbuddha.net/?p=141
posted by Joe Muka at 7:50 AM
Quick Notes: Road Trip!
I’m in a frenzy of packing right now, so this won’t be long.
I leave Wednesday for my trek out to my island of solitude, my oasis of bliss, the light at the end of this tunnel: GenCon. Oh, lo, have I awaited to pull up a piece of carpet to read without disturbance, to play games until my eyes bleed, to roam around the convention center for people watching and art shows (sometimes one in the same).
Key to this trip is to avoid going overboard on eating out, to plan ahead and to make sure we have healthy snacks and meals on hand. I also have a last hope, that perhaps the hotel we’re staying at has an exercise facility. I’m packing my sneakers and gym clothes just in case. I managed to exercise 3 times last week, something I’d like to duplicate.
That’s all for now, update probably when I get back. Enjoy the week!
more...
fitness
Originally Posted on 9/5/2005 9:17:15 AMContent source: http://loricious.steelbuddha.net/?p=140
I leave Wednesday for my trek out to my island of solitude, my oasis of bliss, the light at the end of this tunnel: GenCon. Oh, lo, have I awaited to pull up a piece of carpet to read without disturbance, to play games until my eyes bleed, to roam around the convention center for people watching and art shows (sometimes one in the same).
Key to this trip is to avoid going overboard on eating out, to plan ahead and to make sure we have healthy snacks and meals on hand. I also have a last hope, that perhaps the hotel we’re staying at has an exercise facility. I’m packing my sneakers and gym clothes just in case. I managed to exercise 3 times last week, something I’d like to duplicate.
That’s all for now, update probably when I get back. Enjoy the week!
more...
fitness
Originally Posted on 9/5/2005 9:17:15 AMContent source: http://loricious.steelbuddha.net/?p=140
posted by Joe Muka at 7:17 AM
Aaaaaaaahvocado! Like Ooooooklahoma!
Ahhhh, Avocado! Not from Oklahoma. At all.
My first entry to the A-Z Walk of Food Fame as declared by Loricious is my favorite odd fruit:
The avocado.
First off, let me just say there is so much information on the avocado out there, I cannot hope to include it all here, especially without plagarizing the sites I’ve used. At the bottom of this post is a list of links used in the making of this Avocado Article.
Okay, continuing:
What is an avocado? An avocado can be as small as a baseball and as large as a softball, ranging from very dark green or brown to a bright green color. The texture is rough and dimpled and the skin is leathery.
Once you cut it open, there is a pale green to green flesh inside surrounding a large hard pit. A less ripe avocado will be firm enough to cut into slices while a ripe one will be slightly firm when choosing, and easy to mash when cut open. Once you have those dark lines running through the flesh, its time to chuck the fruit.
The avocado is the staple to a good guacamole. In my book, it is also the key to an amazing tuna salad. Or salmon salad. Or potato salad. That creamy-ness gives a hint of flavor and a whole lot of creamy texture to your variety salads.
Why do I love the avocado? Because of its taste. The avocado is a very mild, and some would say “bland” fruit. It is not sweet or salty; rather, it has a faint pleasant taste that is somehow magnified by the creamy-ness of the fruit.
Top Ten Facts About The Avocado
1. Mexico is the leading producer and exporter of the avocado.
2. In Java, avocado flesh is thoroughly mixed with strong black coffee, sweetened and eaten as a dessert.
3. Ever think about using avocado as a stuffing? Here is a recipe !
4. A fifth of an avocado packs only 55 calories, 5 grams of fat (1g saturated and no trans), 3 grams of fiber, and 170 mg of potassium. More nutritional info here.
5. The fruit is sometimes called an avocado pear or alligator pear.
6. Comes from a tree and is considered a berry.
7. The name “avocado” is from its Nahuatl name ‘ahuacatl’ which also meant testicles, with influence from the irrelevant but much more familiar Spanish avocado an obsolete form of ‘abogado’ (lawyer).
8. In several studies, injestion of the leaves were fatal to a variety of animals. So…yeah, don’t munch on the leaves.
9. On the otherhand, in the same article, the medicinal uses include the following:
a. The fruit skin is antibiotic; is employed as a vermifuge and remedy for dysentery.
b. The leaves are chewed as a remedy for pyorrhea.
c. Leaf poultices are applied on wounds.
d. Heated leaves are applied on the forehead to relieve neuralgia (question being, what IS neuralgia?).
e. The leaf juice has antibiotic activity.
f. Plenty more concoctions, see links below.
10. Guatemalan types can be stored firm, at 40 - 50° F. for up to six weeks. Mexican types discolor quickly and require immediate consumption.
As for 10, I just buy them pretty firm and wait for them to give a little when I squeeze ‘em gently. However, once they are opened, you pretty much have to use the whole thing at once - they don’t seem to keep well after opening. So I just make one vat of tuna salad, and split it into 4 portions.
I (obviously) encourage you all to try an avocado if you’ve never tried one before. Nutritious, high fiber. Weight Watcher friendly, low sugar/carb friendly. And the fat is mostly the good kind.
Eat up!
Sources:
http://en.wikipedia.org/wiki/Avocado
http://www.hort.purdue.edu/newcrop/morton/avocado_ars.html
http://www.crfg.org/pubs/ff/avocado.html
http://www.avocado.org/recipes/
http://www.avocado.org/health-nutrition/nutrition-facts.php
more...
fitness
Originally Posted on 9/5/2005 3:33:52 AMContent source: http://loricious.steelbuddha.net/?p=138
My first entry to the A-Z Walk of Food Fame as declared by Loricious is my favorite odd fruit:
The avocado.
First off, let me just say there is so much information on the avocado out there, I cannot hope to include it all here, especially without plagarizing the sites I’ve used. At the bottom of this post is a list of links used in the making of this Avocado Article.
Okay, continuing:
What is an avocado? An avocado can be as small as a baseball and as large as a softball, ranging from very dark green or brown to a bright green color. The texture is rough and dimpled and the skin is leathery.
Once you cut it open, there is a pale green to green flesh inside surrounding a large hard pit. A less ripe avocado will be firm enough to cut into slices while a ripe one will be slightly firm when choosing, and easy to mash when cut open. Once you have those dark lines running through the flesh, its time to chuck the fruit.
The avocado is the staple to a good guacamole. In my book, it is also the key to an amazing tuna salad. Or salmon salad. Or potato salad. That creamy-ness gives a hint of flavor and a whole lot of creamy texture to your variety salads.
Why do I love the avocado? Because of its taste. The avocado is a very mild, and some would say “bland” fruit. It is not sweet or salty; rather, it has a faint pleasant taste that is somehow magnified by the creamy-ness of the fruit.
Top Ten Facts About The Avocado
1. Mexico is the leading producer and exporter of the avocado.
2. In Java, avocado flesh is thoroughly mixed with strong black coffee, sweetened and eaten as a dessert.
3. Ever think about using avocado as a stuffing? Here is a recipe !
4. A fifth of an avocado packs only 55 calories, 5 grams of fat (1g saturated and no trans), 3 grams of fiber, and 170 mg of potassium. More nutritional info here.
5. The fruit is sometimes called an avocado pear or alligator pear.
6. Comes from a tree and is considered a berry.
7. The name “avocado” is from its Nahuatl name ‘ahuacatl’ which also meant testicles, with influence from the irrelevant but much more familiar Spanish avocado an obsolete form of ‘abogado’ (lawyer).
8. In several studies, injestion of the leaves were fatal to a variety of animals. So…yeah, don’t munch on the leaves.
9. On the otherhand, in the same article, the medicinal uses include the following:
a. The fruit skin is antibiotic; is employed as a vermifuge and remedy for dysentery.
b. The leaves are chewed as a remedy for pyorrhea.
c. Leaf poultices are applied on wounds.
d. Heated leaves are applied on the forehead to relieve neuralgia (question being, what IS neuralgia?).
e. The leaf juice has antibiotic activity.
f. Plenty more concoctions, see links below.
10. Guatemalan types can be stored firm, at 40 - 50° F. for up to six weeks. Mexican types discolor quickly and require immediate consumption.
As for 10, I just buy them pretty firm and wait for them to give a little when I squeeze ‘em gently. However, once they are opened, you pretty much have to use the whole thing at once - they don’t seem to keep well after opening. So I just make one vat of tuna salad, and split it into 4 portions.
I (obviously) encourage you all to try an avocado if you’ve never tried one before. Nutritious, high fiber. Weight Watcher friendly, low sugar/carb friendly. And the fat is mostly the good kind.
Eat up!
Sources:
http://en.wikipedia.org/wiki/Avocado
http://www.hort.purdue.edu/newcrop/morton/avocado_ars.html
http://www.crfg.org/pubs/ff/avocado.html
http://www.avocado.org/recipes/
http://www.avocado.org/health-nutrition/nutrition-facts.php
more...
fitness
Originally Posted on 9/5/2005 3:33:52 AMContent source: http://loricious.steelbuddha.net/?p=138
posted by Joe Muka at 1:33 AM
Yummy Protein Goodness
In the absence of game last Thursday, the husband and I spent the evening haning with Izzy the Bootblack, perusing a variety of cable television fare. One such item was my favortie cooking show “Good Eats,” which is much like Julia Child meets Mr. Wizard (don’t ask). The topic of said show was nutrition bars - or lack thereof. Alton Brown (the host) was making the point that today’s protein and granola bars are little more than glorified candy bars, loaded with sodium and preservatives, have all the flavor of sawdust and are far too expensive to boot. So, he posited, why not make your own that are yummy, healthful and cheap?
As all three of us were quite impressed with the droolworthy nature of these items, I decided that my project for Sunday afternoon would be to make some of these treats. I made the following recipe:
Good Eats Protein Bars
And the verdict…YUM! As Lori can vouch, they are densely packed bars of goodness, that taste much like peanut butter and jelly sandwiches. Here’s the nutritional breakdown from the show:
(I’ll add this when I get home tonight…)
more...
fitness
Originally Posted on 9/5/2005 3:02:50 AMContent source: http://loricious.steelbuddha.net/?p=137
As all three of us were quite impressed with the droolworthy nature of these items, I decided that my project for Sunday afternoon would be to make some of these treats. I made the following recipe:
Good Eats Protein Bars
And the verdict…YUM! As Lori can vouch, they are densely packed bars of goodness, that taste much like peanut butter and jelly sandwiches. Here’s the nutritional breakdown from the show:
(I’ll add this when I get home tonight…)
more...
fitness
Originally Posted on 9/5/2005 3:02:50 AMContent source: http://loricious.steelbuddha.net/?p=137
posted by Joe Muka at 1:02 AM
Fat Free Brownies
I found these at the Pick ‘N’ Save and they were yummy!
http://www.nopudge.com/
I made the cappuccino brownies. The ingredients (according to the box) are as follows:
pure cane sugar, unbleached wheat flour, Dutch cocoas, dark coffee, egg whites, cornstarch, wheat gluten, natural flavor, salt, baking soda
You only have to add fat free vanilla yogurt to the mix and voila! So they actually seem rather healthy. They are Weight Watchers approved at 2 points per brownie. But of course, no matter how low fat they are, those of us on low sugar diets still have an issue. Now if only they made a sucralose version…
more...
fitness
Originally Posted on 9/5/2005 2:33:49 AMContent source: http://loricious.steelbuddha.net/?p=136
http://www.nopudge.com/
I made the cappuccino brownies. The ingredients (according to the box) are as follows:
pure cane sugar, unbleached wheat flour, Dutch cocoas, dark coffee, egg whites, cornstarch, wheat gluten, natural flavor, salt, baking soda
You only have to add fat free vanilla yogurt to the mix and voila! So they actually seem rather healthy. They are Weight Watchers approved at 2 points per brownie. But of course, no matter how low fat they are, those of us on low sugar diets still have an issue. Now if only they made a sucralose version…
more...
fitness
Originally Posted on 9/5/2005 2:33:49 AMContent source: http://loricious.steelbuddha.net/?p=136
posted by Joe Muka at 12:33 AM
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