Heather Parsons Fitness

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Coconut Curry Greens April 12, 2011

Ingredients:

1-2 bunches of kale, red chard, rainbow chard, yellow chard or spinach

3-4 Tbsps. of butter or ghee

1 cup coconut milk

1-2 Tbsps of red curry paste, green curry paste or madras curry powder

1 tsp of lime juice(optional)

Directions:

Remove center vein from kale, or chard as it is tough and bitter.

Melt butter or ghee over med-high heat. Place greens in pan and cover. Steaming greens for 3-4 minutes, until limp. Stir half way through to be sure all pieces are thoroughly cooked.

Pour 1 cup of coconut milk in pan and increase heat to high for 1-2 minutes until milk is bubbling. At this point add curry and stir until completely mixed. Reduce heat and simmer uncovered for 3 minutes.

Add teaspoon of lime juice stir and serve. (optional)

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Roasted Cauliflower florets and crispy Leek rings

Filed under: Recipes — hparsonsfitness @ 4:57 am
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Makes 4 to 5 Servings

Ingredients

One small to medium cauliflower

3 Medium leeks

2 tablespoons olive oil

1/2 teaspoon pepper/sea salt combo

Directions

Preheat the oven to 425°F.  Cut the cauliflower into medium florets.   Slice the white part of the leek into thin rounds, breaking them into little “rings.”  and rinse. Place the cauliflower, leek, oil, and pepper/salt combo in a 9 x 13-inch baking dish and toss to coat evenly with the oil.  Bake until the cauliflower starts to brown and the leek “rings” become crispy, 35 to 40 minutes.  Stir the vegetables halfway through to ensure even cooking.

Nutrition Information per Serving

80 calories, 6g fat, 1g saturated fat, 150mg sodium, 6g carbohydrate, 2g fiber, 1g protein, 50% vitamin C

 

Grilled Pork Tenderloin with a Kick

Filed under: Recipes — hparsonsfitness @ 4:51 am
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2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon Madras Curry powder
1 teaspoon Persian pepper mix
1 cup barbeque sauce*
(Added to BBQ sauce-Aardvark habanero sauce to taste)
DIRECTIONS:
1. Prepare grill for indirect heat.
2. Tenderize meat and then rub both sides with garlic powder,Madras Curry, and Persian pepper mix.
3. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
4. Brush tenderloin with barbeque sauce*. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.

 

 

P90X-Week One Complete

Filed under: EXPERIENCES TO LEARN FROM — hparsonsfitness @ 4:40 am
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Well today marks the beginning of week 2 of my P90X study. After having completed week one I have to say the workouts are challenging and I can’t imagine being able to complete them if you didn’t have a good base level of strength and fitness. I was definitely sore after each workout, not incapacitated but aware of the muscles I had used. It was the perfect balance of sore but inspired to continue. The only workout I skipped was the yoga on Wednesday. I had a little too much wine the night before at my belated birthday celebration and just didn’t have it in me to workout. It’s important to listen to your body and know when to slow down. The workout should be looked at as a base to work from but not something cast in stone. Always modify as you need to make it your workout. That is the attitude I am following in both the workout and diet. I am performing the exercises as dictated but modifying if past injury or physical health demands it. The diet I am following but taking into consideration my food allergies and limitations, as well as my past eating disorder and need to control food. It has been a good eye opener on what I was eating too much of and what I wasn’t getting enough of . I am now eating every couple of hours and have increased my water intake on a daily basis. I definitely feel the benefits of both and I look forward to see how it all comes along in the next 30, 60 and 90 days. I will keep you posted on my progress and give examples of workouts incase you want to follow along.

Cheers and happy sweating!!!