Archive of ‘macrobiotic’ category

Get Fit at Whole Foods

Tuesday‘s exercise: the Get Fit with Catra workout (went with Jill) consisted of…

  • 10 standing lunges
  • 10 walking lungues
  • 10 pushups
  • 1 lap around the park (< quarter mile?)

Repeat 3 times.

We also walked to and from the park, so I’d add at least another quarter mile to that. It took about 40 minutes total. I think my time for the 3 cycles was about 10 minutes, but we did stretching before and I’m also counting the walking time. During the day I walked a lot (shopping) and I think I did some of the DVF exercises in the morning.

Wednesday I did the Diane von Furstenburg exercises again. I love these. They are so simple. I did most of them while watching “Faces of Culture“, a video series that I have to watch for one of my anthropology classes. I also walked 2 miles – 1 mile each way to and from the grocery store.

Viva la VIA

I have never been a coffee person. I do not own a coffee machine, and I never saw the appeal of choking down the dark chestnut colored concoction anyway. I thought it was bitter. Tea always won out. Until now. Until Starbucks VIA. Disclaimer: Starbucks did not ask me to write this, I just happen to love it and I want to share my new find .

columbia via Viva la VIA

Bobby tried VIA last week in some kind of taste test, and he said it was really good. He’s not really a coffee person, so I thought he might be on to something. I picked up a pack of 12 instant coffees in the Columbia flavor. I think it was $9.95 for the pack? That’s a decent price for coffee that tastes great, in my opinion. It’s less than $1 a cup. It’s simple to make; you just pour hot water over the coffee and stir. They have another flavor, the Italian Roast, which is stronger.

Recipe: Gingery Chickpeas

This recipe is so simple. It’s based off of a recipe from Meg Wolff (remember my macrobiotic experiment?). Here are my thoughts on macrobiotics (I love it):

Gingery Chickpeas

35 gingery chickpeas Recipe: Gingery Chickpeas

Ingredients

  • 1 can chickpeas, drained (~2 cups)
  • 1 small/medium onion, roughly chopped
  • 2-3 teaspoons sesame oil
  • 1-2 tablespoons grated ginger
  • salt, to taste
  • <1/4 cup water

Directions

  1. Heat the oil in a wok/pan over high heat. Add the ginger and chopped onion; saute for 2-3 minutes (it should start to smell really good).
  2. Add the chickpeas and saute for another 3-4 minutes.
  3. Add a few tablespoons of water to the pan and stir everything around. As the water evaporates, mash a few of the chickpeas so that some are mushed and some are still whole. Add salt, to taste.

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