Is Time Relative??

For me the last month has flown by. I have been extremely busy and I like it that way! Alas I have found myself missing a workout here and there and while I did make it to the gym today as I was leaving I began to think about time. Why is it I have allowed myself to fall in to the "I don't have time" trap lately?

As busy as I think I am, people who are far busier then I, DO find the time for fitness. So I have come to the conclusion the only thing that has kept me from a workout is myself. Then I really started thinking about this "no time" concept. As many of us know if we workout and take good care of ourselves our "time" here might be extended. Conversely if we "don't find the time" our time here can be cut short. If we cut our time here short then we have lost out on many wonderful things.
Looking at my exercise regimen with the above mindset, I have decided to recommit to my fitness. Sometimes we really do need to take a step back, evaluate ourselves, our goals and our progress to see if were on track and heading where we want to go. In deciding to recommit to my routine I will only allow myself to miss training for legitimate reasons and I can tell you time issues will not be a legit reason to miss a fitness routine!
So don't cut your time here short by allowing yourself to buy in to the "I can't find time" excuse. Find the time and make the best you ever!
Thanks for visiting the blog!
Until next time, Kel

Recipe - Vegan Meatless Ball Sub

Yes, when you crave something "meaty" you can find veggie/vegan solutions to hit the spot! That is exactly what we did here. These subs are amazing and we will make these again! Wicked good!

What we need:
1 package Gardein Beefless Tips
1/2 medium onion - sliced
1/2 green pepper
1/2 red pepper
Spaghetti sauce (homemade or vegan version jar)
Whole grain sub rolls
1 package dairy free cheese shreds

Defrost Gardein beefless tips, when thawed use potato masher or mix all together by hand in a bowl. In saucepan heat spaghetti sauce on medium heat. Make about 6 meatballs with the mixed/mashed Gardein Beefless tips. In frying pan add some oil and brown meatballs. Once browned add to spaghetti sauce and allow to simmer 10-15 minutes. In frying pan add a little oil, onions and salt and saute approx 3-5 minutes. Add green and red peppers and allow to saute another 3-5 minutes. Slice sub rolls and fill with meatless balls, sauce, onion and pepper mix and top with cheese shreds. Broil until cheese melts, careful not to burn rolls.

Enjoy!

Thanks for visiting the blog! Until next time, Kel

Mix It Up

Many people lose interest in workout or fitness programs after a short time. The main reason is boredom, lack of desired results, or stagnation. The keys are to keep your fitness regime fresh, new and challenge yourself for added results.
The definition of insanity to some is "doing the same thing but expecting different results". The human body is no different. It is programmed to adapt to the demands we put on it. If you never change the demands your routine may become stagnant and boring and your body adapts to your routines and stops changing.

The simple fix is variation. If you really want to see results keep your workouts fresh and new, add different exercises, add variations of different exercises and challenge your body to adapt to more intense or different training techniques. If you normally run three times a week throw in tennis, swimming or cycling. Mix it up!
If you run the same distance with the same intensity how quickly do you think your body will adapt? Run a different route, do wind sprints, go further or faster it all makes a significant difference between getting bored and working towards the ultimate you!

If you go to the gym faithfully three times a week and blast the same lifting routine over and over how to you expect your body to change? Mix it up by adding different techniques, drop sets, different lifts etc. In order to achieve stellar and different results one must vary their workout plus it will keep you from getting bored.

Think yoga isn't tough and demanding on the body? Then you haven't tried it! What about a game of one on one with your teenager or co-worker or a trip to the local soccer field! There are literally hundreds of ways to change up ones finess routines. Try something new, don't be afraid of change it could be one of the best things you experience and become your next favorite workout!

Thanks for visiting! until next time, Kel

Book Review - Vegan Bodybuilding & Fitness by Robert Cheeke

Vegan Bodybuilding & Fitness – Robert Cheeke

Robert Cheeke proudly wears the title of being the most recognized vegan bodybuilder in the world!
While I think Robert holds another title as the hardest working vegan today! He earned these titles with sincerity, a LOT of hard work, dedication, passion and a desire to follow his heart. I had the pleasure of reading Roberts latest book, “Vegan Bodybuilding & Fitness” (available from www.Amazon.com and www.veganbodybuilding.com) where he artfully takes the reader through the entire process of being vegan and bodybuilding – two things that don't necessarily go hand in hand in most peoples minds.
If you think this book is for the hardbodies from Venice beach your would be right, however it is also written for anyone who is interested in the vegan lifestyle, following their dreams or natural bodybuilding as well! This is not just a vegan book, or just about bodybuilding, but is packed with information about diet, nutrition, foods, meal plans, supplementation, achieving results, exercises and turning your passion in to careers. This book also fills the reader in on the best places to find vegan products, restaurants, work out gear and much more.
Robert writes with such passion, desire and drive it is clear to me, and I am positive to other readers as well, that he genuinely cares about helping people and is interested in their success.
Robert's story unravels about a “scrawny” farm boy in his youth to packing on the muscle and winning several major bodybuilding titles in a relatively short amount of time and doing it all without harming animals and by eating a plant based diet. He outlines several of his businesses (including his website and a line of vegan bodybuilding clothing) and how his dedication, work ethic and natural charisma has helped all of them achieve success. The book reveals information and techniques for self-promotion to help those wanting to market themselves and even outlines some pitfalls and mistakes to avoid along the way in the field of attaining sponsorships.
“Vegan Bodybuilding & Fitness” by Robert Cheeke is a information packed book and has a little something for everyone! To get your copy of Robert Cheeke's book ask your local bookstore or from sources online such as Amazon.com and Robert's website www.veganbodybuilding.com
Robert can be found online on twitter @Robertcheeke and on Facebook.

Recipe - Vegan Chick'n and Mexican style "Beef" Paella

Keeping in my usual fashion I found a vegan recipe I just had to try, and tweak.  Why "tweak"?  The main reason is adaptation to what resources and ingredients I have close by, at home or my usual supermarket haunt.  This is the main reason the other reason is to suit my tastes and desires - not that they will match your particular tastes however variety, they say, is the spice of life!

To give credit where credit is due, the "untweaked" version of this recipe came from UnusuallyVegan.com and included vegan chorizo, two packages of Gardein Chick'n scallopini and frozen peas. The tweaked version, (which I can say was unbelievably delicious) I substituted Lightlife's Smart Ground Mexican style veggie protein crumbles for the vegan chorizo, one package Gardein Chick'n scallopini, a can of Ro-tel (diced tomatoes and jalapenos) and no peas because I didn't have any! Oh man, let me tell ya, this is one you should try! Let's get to it!

What we need:
1 - package Lightlife Smart Ground Mexican style veggie protein crumbles
1 - package Gardein Chick'n Scallopini
2/3 - diced medium onion
1 - 15 oz. can Ro-tel or can diced tomatos with jalapenos
1 1/2 - cup long grain brown rice (non instant)
3 1/2 - cups veggie broth
2 - tablespoons minced garlic or 2 cloves garlic
Olive oil
salt to taste and to sweat onions

In a large sauce pan heat veggie broth and can of Ro-tel (with juice) to a boil. Add rice and allow to resume to a boil. When it boils turn heat down to simmer and cover. Allow to cook 45-55 minutes. With about 5-10 minutes left before the rice is done, add a little olive oil to a saute pan and heat protein crumbles. In a second saute pan add a little olive oil and cook the Gardien Chick'n 2-3 minutes per side. Move done Chick'n to a cutting board. While Chick'n is cooling in same saute pan add more oil if necessary, onions (salt them to sweat) and garlic. Saute for 3-5 minutes until onions are tender. Add protein crumbles to the onion mixture and cook 2-3 minutes more. When cool to touch cut up Chick'n (dice) in to squares. When liquid is absorbed in rice and rice is tender add the Chick'n and the protein, onion, garlic mixture. **Tip - for extra flavor reserve a small amount of the veggie broth and add to the protein crumble mixture to get all the pan drippings before adding to the rice. For those who love cilantro I added a couple sprigs to mine. If you don't have a palate for cilantro, leave it off!

I knew this was going to be good, but had no idea how good until the first bite! I will make this again and again and next time I will plan ahead and try it with the vegan chorizo instead!
Thanks for visiting the blog! Until next time,
Kel

Recipe - Easy Pasta Bake

Quick, simple and delicious, this is a great way to mix up your favorit pasta dish.  We use thin spaghetti for ours but any pasta works very well.  This is also a great way to use left over pasta for something just a little different.

What we need:
Your favorite pasta (whole grain thin spaghetti is our fav)
1/4 small onion diced
1 jar your favorite sugar free-dairy free spaghetti sauce
1 tablespoon garlic
1 - 2 tablespoons olive oil
2 Roma tomatoes diced
1/2 package dairy free cheese (Daiya or Veggie shreds work well)
salt and pepper to taste
(optional - 1 cake of extra firm tofu diced)

In a sauce pan heat oil to med high heat.  Add diced up onions and salt them.  In another large pot boil water for pasta and cook according to package directions.  Sweat onions, add garlic and cook for 1-2 minutes stirring to keep garlic from burning.  Add tomatos and sauce (and tofu if using), turn down heat to med low and let simmer 7-10 minutes.  When pasta is done drain and return to original pan, add sauce and mix well.  In a baking dish (use non stick spray to keep from sticking) add a layer of pasta and top with 1/2 of the cheese.  Add another layer of pasta and top with the remaining cheese.  Bake at 350 for 20-25 minutes.  If top cheese is not melted broil for a few minutes.

Enjoy!

Thanks for visiting the blog!  Until next time,
Kel

Recipe - Vegan Tamales

Loving Mexican food such as we do means we have, just have to try to make some of it veggie/vegan style.  Tonight we opted to try our hand at tamales.  Both my wife and I adore tamales so what better task for a Sunday afternoon then to whip some up!

What we need:
12-16 corn husks - (ethnic isle of your favorite grocery)
4 cups instant corn masa flour
3 cups vegetable broth
1/4 cup finely chopped onion
1 package Lightlife Smart Ground Mexican style protein crumbles
Tomato sauce
a few black olives

You must have some sort of steamer to make these beauties.  We used a metal colander, a large pot and a lid.  First soak your corn husks according to package directions.  Mix flour and broth by hand - use COOL broth so you don't burn yourself!  You want the flour mixture a consistency where you can make balls out of it.  Dice onion and mix with Smart Ground Mexican style protein crumbles right from the package.  When corn husks are ready pull out one husk at a time and lay flat.  Take a small ball of the masa mixture and flatten it in to the husk.  You only want the masa mixture about 1/8" - 1/4" thick and covering about two thirds of the husk.  Drop in a little of the crumble mixture on top of the masa patty in the husk.  Carefully fold the husk longways so the crumble mixture is covered with masa on both sides.  I let the husk fall back down at this point.  Fold the sides of the corn husk in and then one long side at a time making a neat little package out of it.  Once you get several of these to this point stand them upright in your colander or steamer for better cooking.  Once all of your husks are filled and in the steamer you want to steam these for an hour to an hour and a half.  When done unwrap and plate the tamales, add a little warm tomato sauce (flavored to your liking with whatever spices you choose) and top with a couple of sliced black olives.

I gotta tell you these were a real treat!  We were both a little worried how the tamales would come out and they were delicious!  Rumor has it the tamales freeze well so if you make to many freeze some up for a quick meal or treat!
Enjoy!
Thanks for visiting the blog!  Until next time,
Kel