Healthful Bites

24 Jan 2011
5 notes

Too often, we—or at least I— focus on cranking out reps, working hard and getting the job done during exercise. So to add a little more fun in to process, try these three rolling-based moves. A couple even give a nod to egg rolls (the gym class kind, not the Chinese food!).

For this well-balanced routine, you’ll just need a stability ball and a bit of open space… And the ability to ignore whatever craziness is going on with my hair in this video :)

What was your favorite elementary school gym class activity? How do you make your workouts fun these days?

PS: How about them Packers? No better excuse to hit the treadmill for some incline walking than an apartment with no TV and a big game on :) (That was my cagey plan yesterday so that I wouldn’t miss the game.) Hopefully the Packers will roll (*groan*) on through the Steelers in a couple of weeks!

31 Jan 2010

Twisted Treats

Are you ready for some football? As we speak, the Pro Bowl is commencing and in one week, the Colts and the Saints will face-off for the National Championship! So what does that have to do with health, you ask? Well, with Super Bowl parties galore, the snacking landscape can be a minefield for diet disasters. Pizza bagel bites, cocktail weenies or chips and dip anyone?

It’s certainly OK to splurge every so often, as we discussed around Thanksgiving. But if there are more nutritious options available, it’s at least possible to opt for the healthier choice if you prefer. So if you’re hosting (or even if you’re a guest…bring a dish to share!) set out a fruit tray, hummus with veggies or these partially whole grain, low-fat homemade pretzels.

This recipe comes from a family magazine (exact name unknown due to some strategic scissor work) most likely published about 20 years ago. I found it in a well-loved pasted together cookbook in my Mom’s kitchen. Please claim this recipe if it’s yours and I’ll give credit where it’s due!

The ingredient rundown:

1 package active dry yeast
3 tsp. sugar
1 1/2 cups warm water, 4 cups water for boiling
2 cups whole wheat flour
1 3/4 cups all-purpose flour, plus extra for kneading
1 1/2 tsp. sea salt, plus 1 Tbsp. for topping
3 Tbsp. baking soda
1 egg white, lightly beaten

Pour out the yeast into a bowl with 1 tsp. of the sugar and 1/2 cup warm water. Let this mixture rest for about five minutes while the yeast reacts.

Next, mix both kinds of flours with 1 1/2 tsp. salt and add the yeast liquid mixture. (That’s all the ingredients!) Sprinkle some of the extra all-purpose flour on a clean counter and knead dough, adding flour as needed, until stretchy, evenly textured and not sticky.

Coat a bowl in non-stick spray and turn the dough in this spray so it is lightly covered. Leave the dough in this bowl to rise for an hour—covering with a clean dish towel is a good idea.

After your kitchen hiatus, get your aggression out by punching the dough down. Separate the dough into ten even pieces on a floured surface; then use your hands to make “pretzel ropes” about 1 1/2 ft. long. Shape these as you please (creativity is encouraged!) and let the formed pretzels rise on the counter for another 30 minutes.

Preheat your oven to 425* and top two baking sheets with nonstick spray. Put a medium-sized sauce or skillet pan on the stove and pour in 4 cups of water, baking soda and the other 2 tsp. sugar. After this liquid is simmering, cook each pretzel for 30 seconds per side in the fluid-filled pan. When the pretzels have been boiled, place them on the baking sheet. Brush each pretzel with the beaten egg white and top with salt. Feel free to add any other spices to suit your preferences!