Staying Healthy This Summer!

Staying Healthy This Summer!

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Hi readers! This is a kind of a different post than what you’re used to from me but I’m excited to share something a little outside of the box with you! I’m also featuring a guest blogger in this post 🙂

A few weeks ago I got an email from the gorgeous Kendra Thornton. She reached out about the possibility of doing a collaboration post on various way to stay active and healthy during the super busy summer months! I was super excited and obviously said yes. Being healthy, fit, active, and making smart choices are things I strive hard to do and love helping others do the same!

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Kendra is quite the impressive lady. She left a job as Director of Corporate Communications at Orbitz.com to persue her dreams and do exactly what she loves. Currently she is travel guru (travel industry publicist) and runs her own PR business.  She has been featured on ABC, CBS, NBC and CW affiliates across the country sharing her wealth of knowledge on various things!

You should definitely check her out on Twitter.

Kendra has shared her top secrets for staying fit and maintaining a healthy lifestyle while on vacation(which we all know can be pretty hard to do sometimes!)


My Top Secrets For Staying Fit on Vacation

Following a healthy lifestyle is always challenging, but when you’re traveling you have to be extra conscientious. Now that I’m going to be having family members visiting me in Chicago next month, I’m trying to think of some useful tips I can share with them. After all, I do try my best to keep my immediate family as fit as possible throughout the year, whether we’re at home or on the road. Hopefully some of what I’ve learned can be helpful to you.

One of my secrets for keeping my whole family energized when we’re traveling is to keep a good supply of healthy snacks on hand. This is something that takes some preparation, but it’s not difficult at all. Items such as energy bars, trail mix, containers of yogurt and fresh fruit are so much better than junk food you might find at a concession stand or in a vending machine. I really notice the difference with my kids, who are less cranky and hyperactive when they munch on these natural goodies rather than sugary snacks. Whenever we pass a farmer’s market, which you can now find in many cities, I always pick up some items for either immediate or future consumption.

When we’re on vacation, I’ve noticed that there’s usually a choice between a physical activity and a sedentary one. I always make sure we get in plenty of exercise rather than spend the whole time doing passive things like watching performances or sitting in tour buses. Sometimes we even rent bikes, which can often be arranged with your concierge at the hotel. Making little choices such as taking stairs rather than elevators means getting in some extra activity. Luckily for my family, Chicago offers a number of hotel options that have great gyms. Not only do they have great facilities, but they are also close to all the sites.

If you’re feeling adventurous, you can use your vacation as an excuse to try out new and exciting sports. For example, kayaking, snorkeling, rock climbing or zip line courses are not only more interesting than typical tourist activities, they keep you moving. You don’t have to be an adrenaline junkie to have fun participating in adventure sports. When planning our vacations, I always check out what kind of sports and activities are available and arrange for us to do something like this. Even big cities now offer opportunities to experience such adventures, such as indoor rock climbing walls.

One way I stay fit when traveling is to always choose hotels that have good fitness centers. I find that starting the day with a vigorous workout gets me is the best possible way to get myself energized for a day of sightseeing. Many hotels have gyms, but it’s good to check before you book. If there’s also a swimming pool, you could finish your workout with a few laps around the pool. This doesn’t have to be time consuming. Even a half hour workout makes a big difference in how you feel the rest of the day.

I do my best to keep my family as healthy as possible, whether we’re at home or on vacation. This takes a certain amount of concentration and planning ahead. For example, I buy nutritious groceries and prepare healthy snacks for my kids. I also encourage them to be active in sports and to play outdoors rather than spending all of their free time online. I try to keep these principles in mind and will be encouraging my extended family to do the same when they arrive in town next month.


Thank you SO much Kendra! Those are some great things to keep in mind and remind us that with a little planning and prepping we can help facilitate healthy choices with ourselves and our loved ones.

When thinking about what I do to stay active while vacationing and during the go-go-go months of summer it’s very much the same as Kendra. We try to plan vacations and trips that involve activities. Camping, hiking, biking, swimming etc… we make sure to bring re-usable water bottles to make sure to stay hydrated and we bring plenty of good drinking water with us if we are unsure of the quality of water at our location. Water can’t ever go to waste and as I’ve sadly learned before, better safe than sorry!  We prep and bring plenty of healthy food too. Just because you’re camping or on the go doesn’t mean you have to eat fast food or over processed food! I prep veggies(Peppers, celery, carrots, cucumbers) and fruit(oranges, grapes,apples) to bring along and KIND bars are a favorite around here too 🙂

Lastly, thinking of summer and traveling, here are some places I would give my left leg to be at right about now:  🙂

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Glacier National Park- Montana

 

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Camping “up north” somewhere 🙂

 

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Italy ❤

 

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NO clue where this is but I’d like to get there…now.

 

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Heaven?

 

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Beaver Island, Michigan. My favorite place on earth.

 

Thanks so much for stopping by and I hope you all have fun, safe, and healthy summers!!

xoxo

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*Many of the pictures above, I do not own and have taken from various websites.

 

Sausage & Cheese Tortellini

Sausage & Cheese Tortellini

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Hi friends! And a special shout out to all the moms on Mothers Day! ❤

This is one of those recipes that was written for the slow cooker but as I’ve stated before those don’t fit into my life that well. So I transposed this, if you will, to be made in a fraction of the time on the stovetop!

Turned out great. And it’s really a fast thing to make, especially when you can buy those pre made tortellini’s  in the store. Life savers for a busy mom. I’m  not a mom but if I appreciated how fast this one was to make, I’m sure moms do to0 🙂 And the basil added at the end gives this a real boost of fresh flavor.

Ingredients: 

  • 3 cups chicken broth
  • 1 20 oz package of your favorite tortellini
  • 1 lb  Italian sausage
  • 2 Cans Diced Tomatoes (I used the ones seasoned with basil, garlic & oregano)
  • 4 oz. Neufchâtel Cheese (Or cream cheese)
  • Grated Parmesan Cheese
  • Fresh Basil

Instructions: 

1. Take your Neufchâtel out of the fridge, and let it sit and soften a bit while you brown your sausage in a large pot.

2. Drain your sausage once it’s cooked and add the tortellini to your pot. Pour the tomatoes with liquid and all, and broth over the top. Add your cream cheese to the pot in chunks.

3. Give it a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook uncovered on med-high head for a total of about 30 minutes or so or until your tortellini is cooked and your sauce has thickened a bit.

5. Pour into individual bowls and top with basil and cheese if desired.

Sooooo simple and tasty! Hope you like it as much as we did.

 

xoxo

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Cheesy Bacon Oven Potatoes with Chipotle Ranch Sauce

Cheesy Bacon Oven Potatoes

with Chipotle Ranch Sauce

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Cheesy Bacon Oven Chips

Ingredients:
2-3 russet potatoes, scrubbed well and sliced uniformly into 1/8″ rounds (I left the skin on mine but you could peel)
cooking spray
3/4 C. shredded colby jack or cheddar cheese
salt & pepper
2 T. crumbled bacon (about 2 slices) – I used real bacon
Chopped green onions or chives, for garnish

Directions:
Turn oven on to 375 degrees. Bring sliced potatoes to a boil in cold, salted water and cover for 5 minutes. Drain, and carefully (they’re hot!) transfer slices to a countertop or cutting board and pat them dry.

Grease a baking sheet with cooking spray or olive oil, and lay out potato slices so they are slightly overlapping. Sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Top with your garnish of choice.  Serve with chipotle ranch sauce (recipe below).

Chipotle Ranch Dipping Sauce

Ingredients:
1 T. ranch dressing
3 T. plain greek yogurt (or sour cream)
1/4 t. chipotle chili powder
1/8 t. cayenne ( more or less depending how spicy you want to make it)
1/8 t. salt
1/4 t. garlic powder

Directions:
Mix together all ingredients in a bowl.  Refrigerate any leftovers. This makes a really tasty dip for veggies and stuff too!

This was a very quick and easy recipe to make! I saw it on Pinterest (duh) and was just craving it for some reason. I had some extra potatoes laying around (I don’t typically have white potatoes stocked) so it was fate! Boiling the potatoes first really helped them be fully cooked without cooking for so long in the oven and burning all the ingredients on top. It was kind of unhealthier than the food I typically make, but you gots ta do that sometimes 🙂

Hope you enjoy! And thanks for stopping by!

xoxo

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Thai Peanut One Pot Pasta

Thai Peanut One Pot Pasta

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3 words. One pot pasta- If you haven’t tried it, you need to. This is the second rendition of this ‘method’ that I’ve tried. First it was an Italian version- check that out HERE.

If someone asked me what my favorite ethnic found group was- I would be hard pressed to say Thai; and make it extra spicy 🙂 This dish isn’t spicy but it is delicious. This is totally versatile too and you can remove/add anything you want. For instance I am obsessed with hot sauce so I added about half a bottle of Siracha to mine……. 🙂

Hope you enjoy this easy delicious dinner!

Ingredients: 

12 ounces whole wheat linguine (or any long pasta)
4 cups water (or vegetable or chicken broth for extra flavor)
3 cloves garlic, thinly sliced
1 tablespoon curry paste (I love green curry paste)
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes or minced hot pepper (jalapeño, Serrano, etc…)
2 inches of a ginger root, grated. Which makes it almost paste like.
2 carrots, matchsticked
1 red bell pepper, thick julienned
4 green onions, roughly chopped into 1 inch pieces
2 tablespoons peanut butter

Add at the end of cooking:
About a 1/2 cup of cilantro
Juice of two limes

Optional garnishes:

Chopped peanuts
Mung bean sprouts
Jalapeño slices
More Cilantro

Directions:

Place 3 1/2 cups of the water and all other ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring often. Cook until pasta is al dente and almost all liquid has evaporated – this is where you can add more water if you need to.

Remove from heat. Then stir in the cilantro and lime juice. Season to taste with salt and pepper if you want , sprinkle on garnishes as desired and eat!

YEAH, it’s that easy. Like I said above, I’m in love with spicy food so I added jalapeños and hot sauce to mine- but you can make this a 100% non spicy dish. It’s packed full of flavor and ummmmm could it get easier??!?!? No. The answer is, no it could not.

Hope you enjoy!!

*If you like this recipe make sure to check out my tomato basil version!

xoxo

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Carnitas

Easy Slow Cooker Carnitas

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Everyone always talks about how great slow cookers are. And don’t get me wrong, I 100000% see the appeal of them but I hardly ever use them. I am gone from my house wayyyy longer than these recipes say to cook them for. I usually leave the house around 6:40 everyday and get home around 5. That’s IF I go straight to and from work- no errands or anything. Then on top of that my fiance doesn’t get home for several hours after me and I’m a big believer in eating dinner as a family, even if that is just the two of us, so I always wait for him.
People have suggested outlet timers for recipes so I can set the crock pot to start cooking half way through the day- but sorry it grosses me out to have food sitting out at room temperature for hours, so no. And yeah I know there are crock pots with self  timers but I don’t have one- I’m more old school 🙂 and plus I can never shake the feeling that leaving that on all day while I’m not there, the house will burn down. Thanks a lot anxiety!
Anyway on this rare occasion I decided to whip out the ole crock pot and try this delicious recipe from Lindsay over at Pinch of Yum. I adapted a few things but but the result was still delicious!
Hope you enjoy!
INGREDIENTS
  • 4-5 lbs. pork shoulder
  • 2-3 fresh jalapenos
  • 5 cloves garlic
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chipotle pepper
  • juice of 2 limes
  • ½ cup orange juice
  • 12 ounces beer
  • ½ cup salsa (I used a less chunky one)
INSTRUCTIONS
  1. Place the pork shoulder in the slow cooker. Slice up the jalapenos how ever you want and throw them in. Roughly chop the garlic and place in the slow cooker (I actually made a couple of slits in the meat with my knife and shoved some down into the meat to get as much garlic flavor as possible, but you could just toss it in, too).
  2. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
  3. Add the liquids  and salsa. Cover and cook on low for 8 hours.
  4. Shred hunk -o- meat with two forks directly in the slow cooker (or take out & shred). It should fall apart pretty easily and be very tender.
  5. Preheat your oven broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 8-10 minutes or until you get yummy brown edges on the pork.
  6. Eat by itself. Kidding (kind of ) Serve on tortillas with fresh cilantro, avocado, and lime juice and any other things you want!

This was a nice easy recipe. I mean when I actually can use the crock pot to make meals I love it! I could have eaten just the meat by itself. I took some of the leftovers for lunch over rice with some black beans….deeelicious!

Thanks for stopping by and checking out Eat Laugh Craft.

xoxo

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