Posts tagged ‘lime’

July 11, 2011

my water obsession

My favorite Camelbak water bottle!

I’m not sure about you, but I have a little bit of a water addiction.  I know the word out there is to “drink more water!”, but seriously, sometimes I have to tell myself to stop drinking so much water.  In fact, there were a couple of weeks lately where I kept feeling slightly off with nothing to attribute it to until I realized how many ounces of water I was taking in versus my naturally low sodium intake.  I was definitely lacking in electrolytes, bordering on hyponatremia.  It’s a really good thing I figured that out before anything bad actually happened to me.

It’s a difficult balance between dehydration and hydration on hot summer days, especially when exercising.  How much is enough water?  How much is too much?  Is drinking while running going to cause a cramp?  Is not drinking enough while running going to cause a cramp?  Yikes.

I am still trying to get used to running with a water bottle.  On shorter runs, I might not bother bringing one along because I know I’ll be home soon and I hydrated earlier in the day, but on longer runs I have to remember to bring something and to continue to drink it steadily throughout the run to stay in balance.  One other tricky thing is that water alone is not enough, it needs to be balanced with some sort of electrolyte to make it effective.

On my journey to clean eating, I gave up so many processed, convenience foods that naturally my sodium intake level dropped significantly, without even trying.  I now have to consciously salt foods throughout the day to keep up with my water intake and how much I exercised that day.  After my 10k, I even just ate a packet of salt to replace what I had lost.  I know you may be thinking, just drink gatorade or any other sports beverage and you’ll be fine, but I am not a fan of some of the ingredients they use and would rather get my electrolytes in a more natural form.  A good measurement to go by is 1/4t of salt for every 16oz of water you drink.

Awhile back, Kinley found a recipe by Daily Garnish for a Homemade Sports Drink which I now like to take out with me as my mileage is getting higher and the sun is getting hotter.  Instead of sticking right to that recipe, we typically just use salt, a squirt of lime or lemon juice and some agave nectar to make it even more natural but just as effective.  I have to admit however that I have not been successful at making it Kinley’s way (she is much more the eyeball measurements type of mixer and her guesses on the amounts have not turned out for me – so I ask her to put it together for me!).  But as long as there is some salt and sugar/agave in the mix, your body will thank you and be able to recover faster than just drinking water.  Make it as sweet or salty as you like by tweaking the ingredients.

Naturally Clean Sports Drink

  • Salt (1/4t for 16oz water)
  • Lime or Lemon Juice
  • Agave or Honey
  • Water

Moral of the story, drink water, but not too much.  However, I am not a nutritionist by any means so if you have serious concerns with your electrolyte balance during long runs, please seek out a professional for advice.  Happy Summer Running!

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June 26, 2011

fruit with flair

Fruit salsa is surprisingly easy to make, and yet it seems like we never get around to making any!  This recipe is a variation of one that we have had at a few Pampered Chef parties – usually featured because the Pampered Chef Food Chopper makes this recipe a snap.  Don’t have a food chopper?  I’m sure it’ll work just fine to chop your fruit up into small pieces, it just might take a little bit longer.

Simple Fruit Salsa

  • 2 apples
  • 2 kiwis
  • 1 cup strawberries
  • zest & juice of one orange
  • 1T any fruit preserves (we used cherry)
  • a splash of lime juice
  • honey to taste (depending on sweetness of your fruit – add last if needed)

1. Wash your fruit

2. Chunk your fruit up to fit in the food chopper.

3. Chop everything in small batches and combine it all together in a bowl.

4. Add in the orange zest & juice, preserves and lime juice.  Mix well and add honey if necessary.

This also made a wonderful topper on my morning bowl of oats.  I also had some as an afternoon snack with some rice crackers – it’s so good!

June 8, 2011

mexican mash-up

I much prefer baking to cooking.  It has everything to do with the measurements.  I love following directions and measuring and scooping according to the recipe.  Most good cooks, well, inventive cooks, do not typically rely on recipes to make their dishes and have delicious outcomes.

I’m trying to better myself.  I made a dish last night that did not have a recipe.  I admit, I was kind of freaking out because what if it turns out horribly?!  Well, it didn’t.  And it’s very simple, so no freak outs required for you.  I’ll list ingredients and measurements, but if you choose to find your inner chef, please, be my guest and make any substitutions or changes you see fit.

Mexican Lime Millet Succotash

  • 2 cups cooked (or canned) beans.  I used adzuki beans for the first time (we got them dried and I cooked them in the rice cooker, I’m pretty sure I cooked them way too long so mine were somewhat a mix between whole beans and refried beans)
  • 1 cup uncooked millet
  • 1/2 cup baby lima beans
  • 1 1/2 cups frozen corn
  • 1 bag Trader Joe’s fire-roasted bell peppers and onions (If you don’t have a TJ’s near you, you can either use a bag of frozen green peppers or cut up and cook your own with onions if desired.

Sauce

  • 1T honey
  • 1.5T rice vinegar
  • 1T grapeseed oil
  • 1T lime juice

In a saute pan, heat up the millet on medium-high heat for a few minutes, stirring frequently until they begin to pop.  Remove from heat and cook the millet (1 cup to 2 1/2 cups water) in a rice cooker or on the stovetop.  My rice cooker took 30 minutes, but use your own specifications for this part.  Once done cooking, let sit with the top open for 20 minutes.  Fluff with a fork.

In the same saute pan used for the millet, heat the frozen lima beans, corn and green pepper mixture.  Cook until everything is well combined and no longer frozen.  Remove from heat.

To the rice cooker (still on the warm setting), add the beans (drained if you’re using canned) as well as the vegetable mixture.

In a small bowl, combine the ingredients for the sauce with a whisk and toss in the rice cooker with the other ingredients.  Keep on warm until you and your family members are ready to eat!