Tag: thinking fit

“I like it!”

“I like it!”

One of many things I was pleasantly surprised about my internship at Start-Thinking was learning about the mid-day workouts two times a week with Robbie Ray. As I learned more about Thinking Fit, I loved everything about it. So Monday and Wednesday, we walk down to Robbie’s studio for an hour of sweating. My favorite part of working out with Robbie is that things are always changing. No one day of workouts are the same as the next and no one body part is targeted the same each day. Generally, I tend to work out better with a group …

 

Pesto Pizza Recipe

Pesto Pizza Recipe

Our CSA has provided us with a lot of Swiss chard and promises there’s plenty more to come. Because Swiss chard is not something I have a lot of experience cooking with or eating, I’m using the bulk of mine to make something I do have a lot of experience with: pesto. Swiss chard pesto 3 tablespoons minced garlic (more or less to taste) 3 cup chopped Swiss chard leaves (about 6-8 leaves) 3/4 cup dry roasted almonds 1 1/2 cup freshly grated Romano cheese Kosher salt, to taste 1 cup extra virgin olive oil …

 

Potatoes and asparagus

Potatoes and asparagus

Potatoes are showing up at the farmers market and if you’re lucky, you can still get your hands on some fresh asparagus. The two combined make a simple but lovely dinner. Cook them each on the grill and clean up will be minimal.

 

Kohlrabi and turnips and recipes, oh my!

Kohlrabi and turnips and recipes, oh my!

Home Grown Kansas manages  the CSA we participate in at the Old Town Farmer’s Market. This week, among other things, we had kohlrabi and turnips in our haul. Your first thought is probably similar to mine: “What is a kohlrabi?” According to Simple Recipes, a kohlrabi is a vegetable that tastes similar to broccoli stems. They are often eaten raw but if you want an easy way to cook them that keeps them fairly pure to form, simply to roast them like this: Roasted Kohlrabi ingredients: kohlrabi olive oil minced garlic shredded Parmesan cheese - pre-heat oven to 450 – peel …

 

Crispy Crunchy Green Delight

Crispy Crunchy Green Delight

“Sugar snap peas and I don’t care.” When I found out we had sugar snap peas and asparagus in our CSA this week, I was singing this to the tune of “Jimmy Cracked Corn.” A first-timer to cooking sugar snap peas (I didn’t know you left them in the pods and just eat them whole) and my many failed attempts to making asparagus taste good, I found a recipe that incorporated both vegetables. I have to say this recipe is at the top of my list for cooking asparagus. The asparagus was just the right texture and the sugar snap peas …

 

What’s for breaky?

What’s for breaky?

My garden herbs are in top form this year. In fact I have far more than I can use and am looking for any and every excuse to cook with them. For breakfast today, I added shredded cheddar cheese and savory herbs (this time: chives, sage and tarragon) to my biscuit mix and enjoyed them with fresh strawberries.

 

I Bike to Work

I Bike to Work

Cool breeze, sun shining and the smell of fresh cut grass start my Friday morning off right. I’m riding my bike down a street that I never take when I drive my car. I use the 20-minute bike ride to think about the day and reflect on what a great neighborhood I live in. Not only was the weather perfect for riding I had a good reason to ride: Bike to Work Day. Every year the League of American Bicyclists designates a Friday in May as Bike to Work Day. Start-Thinking encourages and supports this initiative. Some of the benefits for …

 

Farm to Table

Farm to Table

Snap peas (with just a dash of salt to help bring out the flavor) Sauteed leek and mushrooms topped with cheese (drizzle with a bit of olive oil, saute, top with shredded mozzarella, Parmesan or blue cheese) Fresh spring greens with radish and carrot and my basic salad dressing. The only challenge of this meal is timing the leek and mushroom portion so it’s hot when served. Kris’s basic salad dressing (for 2 or 3 salads) Pour the following into a jar, put the lid on, shake, serve, refrigerate extra for up to 10 days: 1/2 cup extra …

 

“How do you eat this thing?”

“How do you eat this thing?”

We’ve been getting a lot of kale in our CSA (Home Grown Kansas) over  the weeks. The first week we got it I’m pretty sure I exclaimed, “That’s the biggest leaf I’ve ever seen. How do you eat this thing?” Not knowing what kale was or how to even go about cooking it, I started searching the Internet for recipes. From all the photos that came up, none of them looked that appetizing (because that’s how I choose what I’m going to cook.) Almost giving up and using it for a salad, one caught my eye with bright green kale and …

 

The Competition

The Competition

Today we spiced up our workout with Robbie Ray with some relay competitions. Although the goal was to support each other, there was a look of “you’re going down,” in our eyes. Kris and Molly competed against each other first. The race consisted of 10 push-ups, lunges down to the mat, 10 touch the sky, shuffle back to the other mat, 10 cobra push-ups, lunges down, 10 touch the sky and a final shuffle back. They did all of this in 1:58. Next up was John and myself. John was flying. His push-ups are killer and can touch the sky like …

 
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