Dean
Dean
Here’s two quick and easy stir fry recipes, one chicken, one beef, to add healthy vegetables and lean protein to your meal plan. Oh so good!
Visit http://www.foodincmovie.com/ for more info
Please RSVP in the comment section below for Movie Night!
Date: April 1st 2010
Time: 6:00pm
Place: Get Fit NH Bootcamp Epsom
Please RSVP in the comment section for our latest Nutrition 101 Seminar. Thanks!
Date: March 30, 2010
Time: 6:00pm
Place: Get Fit NH Bootcamp Epsom
We have had more than a few questions regarding the “Eternal Eating” plan that we included in the S3 contest. Once again let me say that before you start any nutrition plan you should consult a qualified nutrition professional to see if this or any other nutrition plan is right for you.
Eggs, Eggs, Eggs. You could potentially eat a bunch of eggs on this plan, and if that makes you uncomfortable, then my suggestion is don’t! There is nothing in the plan that says you have to eat ANY at all, it is just one of three primary options.
It is my personal opinion eggs have gotten a “bad rap” over many years, and research has shown that they are not the cholesterol raising, heart attack causing evil we were led to believe. I would encourage you to research the issue for yourself.
A few alternative perspectives on the subject:
http://jonnybowdenblog.com/remember-“the-incredible-edible-egg”/#more-739
http://chetday.com/eggyolk.htm
http://www.alsearsmd.com/protein-benefits/
http://healthinmotion.wordpress.com/2009/09/21/eggs-the-myth-of-cholesterol-and-exercise/
Please use the “Comment” section below to communicate S3 related questions during the contest. You may very well have the same questions/comments/feedback as other team members, so let’s keep it all in one place.
Thanks and Good Luck!
Ingredients
8 tablespoons peanut oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 onion, cut into 1-inch dice
2 cloves garlic, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 (15-ounce) cans diced tomatoes, with juice
2 Tablespoons agave syrup
1/2 cup prepared black coffee
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 small chopped jalapeno, for garnish
Directions
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, agave, and coffee. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
Let simmer 2 to 3 hours, until the pork is juicy and buttery soft.
This is the best chili ever! You can adjust the spiciness of the chili with the amount and type of pepper you use. I make two batches, one for the kids, and one for Dean and I to enjoy.
This weeks Make it Happen Award goes to Sherri, Suzanne, Katie, Stacy, Nicole, and Deb.
Way to go ladies!
Stacy walked to class over trees tangled with wires. Deb set her kitchen egg timer as her alarm clock because she didn’t have power so she could make it to Fun Friday. Everyone else had to maneuver their way through back roads in order to make class on time. Not pictured is Nicole. She tried every way to get to class and at 9:15 called to let me know a fireman had just made her turn around and go back.
Next time you have one of those days, look at this picture, you Made It Happen this day!
Coach Nancy
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