My new favorite sports nutrition product goes to …
… for their non-fat drinkable yogurt, aka filmjolk.
Disclosure: I am a siggi’s ambassador. By including siggis in my blog post I am eligible to win a trip to FNCE in Boston. I was not compensated for my time. Opinions are my own.
A staple of Sweden, now filmjölk is a staple in my home. For those of you who aren’t familiar with the Scandinavian dairy tradition, it’s a version of kefir. If you’re a sports enthusiast, take note: this is a BIG league recovery drink that supports a healthy digestive system! I stock my refrigerator with both raspberry and vanilla. After a 5 mile run, drinking 8 ounces of the raspberry flavored smoothie starts my recovery process
which includes rehydrating and replacing electrolytes lost during exercise (8 ounces provides 120 mg sodium and 240 mg potassium); preparing for tomorrow’s run by replacing glycogen stores (8 ounces provides 22 grams of carbohydrate); and repairing lean muscle with high quality protein (8 ounces provides 8 grams of milk protein.) Now here’s the icing on the cake, it’s also rich in probiotic cultures (1 billion probiotics per serving)! The tangy taste makes filmjölk the bomb!
sugar, aspartame, gelatin, artifical colorings , preservatives, or high fructose corn syrup. I think being active and eating healthy should be simple and straighforward. Thank you siggi’s, for facilitating my healthy lifestyle.
Seems like everyone’s captivated with decluttering their lives. I too have jumped on the let’s simplify life bandwagon. But lately, everytime I take one step forward, I take several backwards.
My latest upset…
Lightning strikes again! Needless to say, simplifying life will have to wait, and I can hardly believe it’s my day for the Recipe Redux. (Time flys when your having fun, lol).
But here’s the good news! This month’s theme is helping me get back on track with Spring cleaning: Today we’re giving love to ingredients that have been hanging out for awhile in the pantry, refrigerator or freezer.
Admittedly, I found two unopened bags of cornmeal sitting in on a shelf in my pantry waiting for attention; surely there are ways to enjoy cornmeal other than the occasional loaf of cornbread?! Enter my signed copy of the Vegetarian Flavor Biblewhich is the inspiration behind this harmonious combination of ingredients (stay tuned for my upcoming book review) …
Ta da! Yes, this porridge tastes as good as it looks and one serving provides: 294 calories, 10 grams of protein, 4 grams of fiber and is a good source of vitamin C. For me, it’s the new alternative to oatmeal. Make this delicious breakfast in 15 minutes any day of the week, and/or be the hostess with the mostest the next time you have visitors over a long weekend.
Please check out the links at the bottom of this post to see how spring cleaning is inspiring my friends and colleagues.
How are you simplifying life?
What ingredients have you been neglecting?
Creamy Polenta with Oranges & Almonds; serves 4
cooking time: 5 minutes
Prep time : 10 minutes
by Diane Boyd
2 cups water
1 1/2 cup skim milk
1/2 teaspoon sea salt
3/4 cup stone ground yellow cornmeal, made with whole grain corn
1/2 cup low fat Greek yogurt
6 Tablespoons organic agave nectar, divided
1/4 cup sliced almonds, toasted
1. Zest the orange; you will need 2 teaspoons of orange zest. Set aside.
2. Peel orange and break into segments. Cut segments into thirds. Set aside.
3.Combine Greek yogurt, 1 1/2 teaspoon agave nectar and 1/2 teaspoon orange zest. Set aside.
4. Combine water, milk, and salt in a large sauce pan. Bring to a boil.
5. Add corn meal in a thin stream stirring continuously.
6. Cook while stirring until corn meal thickens and separates from the sides of the pan. (May take anywhere from 1 minute to 5 minutes.)
7. Remove from heat. Add 1 1/2 tablespoons agave nectar and 1/2 teaspoon orange zest. Divide between 4 bowls.
8. Top each bowl with yogurt mixture , orange segments and toasted almonds.
There’s somethin’ about spring that’s motivating. I don’t know if it’s the sight of trees budding, the warmth of sun on my face, or the liberating feeling of running bare legged, but it brings out the best in me. This week, I have completed ‘the task’ I’ve been dodging for over seven months. I am happy to report reorganizing my study is like a breathe of fresh air…
In addition to some obligatory spring cleaning, I ‘ve also been busy with one of my favorite spring activies, transitioning menus to reflect the fresh flavors of spring and summer. It started with Mango Curry Granola and the third smart way to eat this delicious and nutritious fruit, nut and oat combination: use it as an ingredient in other foods to easily and consitently keep the granola portion size in check. There’s no limit to the foods that pair with granola for high impact flavor. Today it’s the topping on a cool cucumber salad (which btw can also top 2 slices of bread for an easy vegetarian sandwich). This is the salad that’s the perfect afternoon snack, providing some simple and complex carbohydrates, protein, and produce. Here ‘s how simple it is to make: Spoon ricotta cheese onto a plate. Toss sliced cucumber with lemon juice and arrange on top of ricotta cheese. Drizzle with olive oil and sprinkle with a tablespoon of granola. Detailed recipe below.