Monday, February 15, 2010

Happy Presidents Day!

Happy Holiday!

I hope everyone got the day off and was able to spend it with your family or friends.  Coral (my daughter) left today, but it was great to see her and spend valentines together! 
 
So I guess I should rewind a bit and go back to the last day of  the New Year, New You Boot Camp.  Wow!  What an incredible Saturday morning, everyone accomplished so much in such a short amount of time.  Quick recap: In only six weeks we lost 457.8 pounds, and 327 inches...UNREAL!!  We had a blast, celebrating our success by dancin' the night away at El Charro's.  We burned off even more calories and fat by bustin a move -  well probably it was a wash with the yummie food and you know what.    Thanks for spending your Valentines weekend with me, I had a blast! 
 
Did anyone try the Valentines Day recipes I sent to you?  I've listed them below just in case you missed the email. 
 
I'm already sore from today's "A Lotta Legs" workout.  Are you?  I'm so excited for Spring, I'm getting antsie to get outside and run.  Watch your emails for the new running schedule!
 
Sweet Dreams!
 
Nikki

The Amore Dinner
Roasted Red Pepper Soup
Creamy and savory, this soup is the perfect starter for any romantic meal.
1/2 cup vegan margarine (try Earth Balance brand)
1 large white onion, minced
2 carrots, peeled and finely chopped
2 celery stalks, thinly sliced
2 garlic cloves, minced
3 roasted red peppers, seeded and chopped
2 cups vegetable stock
Salt and pepper, to taste
1 cup plain soy milk or almond milk, at room temperature
Fresh basil for garnish
• In a medium pot over medium-high heat, melt the margarine. Add the onion, carrots, and celery. Sauté until slightly softened.
• Reduce the heat to medium and add the garlic. Continue cooking, stirring often, until the vegetables are soft. Add the peppers and cook for another 10 minutes. Add the vegetable stock and season with salt and pepper.
• Purée in a blender until smooth. Return to the pot and stir in the soy milk. Cook until warm.
• Divide evenly into 4 bowls and garnish with the basil.

Makes 4 servings
Sun-Dried Tomato-and-Pesto Linguine
For the Sun-Dried Tomato Linguine:
1/2 lb. whole wheat linguine
2 Tbsp. olive oil
1 pkg. faux-chicken strips (try Morningstar Farms brand)
2 Tbsp. chopped garlic
1 cup sun-dried tomatoes, quartered
Salt and pepper, to taste

• Cook the pasta in salted water according to the package directions. Drain.
• In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the “chicken” strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.
• Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the “chicken” and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.
• Toss with the pasta until thoroughly coated.

For the Pesto:
3 garlic gloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup soy Parmesan cheese

• Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.
• With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the soy cheese.*

To Assemble:
Toss the pasta with the pesto, to taste, until thoroughly coated.

Makes 2 to 3 servings

Posted by Nikki Warren at 10:05:03 PM in Words From Your Trainers (29) | Comments (0)



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