Greensgrow CSA week 1
Stole this beautiful photo from the Greensgrow Facebook fan page…:)
PRODUCE
Mint: John and Rachel Glick, Quarryville, PA
Romaine Lettuce: Sunny Harvest Co-op, Kirkwood, PA
English Peas: West Farms, Milford, DE
Strawberries (Low Spray): Fifer Orchards, Camden-Wyoming, DE
Spring Onions: Sunny Harvest Co-op, Kirkwood, PA
Red Radishes: Sunny Harvest Co-op, Kirkwood, PA
Organic Red Russian Kale: Landisdale Farm, Jonestown, PA
Asparagus: Fifer Orchards, Camden-Wyoming, DE
Red Ace Beets: Sunny Harvest Co-op, Kirkwood, PA
CHEESE
Buttercup Brie: Cherry Grove Farm, Lawrenceville, NJ
DAIRY/PROTEIN
Dozen Cage-Free Eggs: Sandy Ridge Farm, Elizabethtown, PA
Like this:
baked penne bolognese
Baked Penne Bolognese
Ingredients:
- 1 lb penne pasta
- 1 jar marinara or other red sauce (use one without additives or make your own)
- 2-3 cups bolognese (I used Lidia Bastianich’s Long Cooking Bolognese Ricetta Antica With Milk – I make a big batch of this and freeze a couple containers for baked penne, lasagna, etc.)
- 1 cup part-skim ricotta cheese
- 8 oz full-fat mozzarella cheese (buy a block, not shredded)
- ¼ – ½ cup grated parmigiano-reggiano cheese
- Ground pepper, to taste
- Olive oil spray
Directions:
- Pre-heat oven to 350°F
- In a boiling pot of salted water, cook penne until slightly harder than al dente. Drain and rinse with hot, then cold water and set aside.
- Cube mozzarella into ¼ inch cubes and mix with ricotta and ground pepper.
- Coat a 9×13 inch glass baking dish with olive oil spray, then layer sauce, pasta, bolognese, mozzarella/ricotta and an even sprinkle of parmesan. I do about 2 layers of this then end with a layer of pasta with sauce and parmesan.
- Bake, covered, 30 minutes. Remove foil and bake an additional 20 minutes if you like a crispy top!
Like this:
pinnacle rock hike and fitness 5.14 – 5.20
M: 50 minutes spinning
T: weights – lower
1) Squat
- 10 x 40 lbs
- 10 x 60 lbs
- 10 x 80 lbs
- 10 x 90 lbs
- 5 x 110 lbs
- 6 x 110 lbs
2) Deadlift
- 10 x 40
- 10 x 60
- 10 x 80
- 10 x 90
3) Single-leg deadlift w/25 lb dumbbell
- 10 (per leg) x 4 sets
W: rest
Th: weights – lower
Warmup: sled push (high grip out, low grip back) 3 x 90 lbs + sled
1) 5 rounds of superset:
- a) sled push (high grip out, low grip back) 180 lbs + sled
- b) 12 squats holding 25 lb plate
2) Russian (straight-leg) deadlifts
- 8 x 35 lb dummbbells (2) x 3 sets
- 8 x 40 lb dumbbells (2) x 1 set
F: rest
S: 4.16 mile run (36:39 min, 8:49 min/mile)
Su: Pinnacle hike (~8 miles, 4.5 hours)
Here are a few photos from my Pinnacle Rock hike yesterday. It was a gorgeous day at 80 degrees and sunny and I highly recommend this for a weekend outing. Much of the white/blue trail is shaded which was a huge relief for us, but there were lots of bugs. Thank god for sunglasses blocking them from buzzing into my contact lenses! My knee held up well and soreness/stiffness level is only at about a 2 today.
This is at pulpit rock, the first vista along the white trail.
And this is pinnacle rock at the very top – all part of the Appalachian Trail.
Stella was scared shitless of the big sections of rock but was a trooper! There were a few sections like this along the path, but nothing the two pups couldn’t handle (Stella is a lab and Ame’s pup is a lab mix but little dogs would have a rough time). I let her off the leash for most of the trip, but good thing she was leashed at the end because we crossed paths with a porcupine! I had never seen one in the wild before…
Stella was so tired today that she could barely muster up the motivation to get out of bed for her morning walk and breakfast.
My mountain man look:
It was great to get out and do something new in the fresh country air.
Like this:
fitness 5.7 – 5.13 and something fishy.
My knee has been rebelling against pounding the pavement lately, as evidenced by my nearly nonexistent mileage. I honestly don’t care that I’m not running too much these days because I feel great otherwise.
I have been dabbling with this brand of bcaa’s that a friend gave me. This may be somewhat of a placebo effect, but I notice a small improvement in my level of soreness the day after weight workouts when I drink the disgusting stuff. It is sickeningly sweet. I do like it because it dissolves well.
M: rest
T: weights – lower + abs
W: weights – upper (do a./b. exercises as superset)
1. smith machine bent-over row
70 lb x 12 x 4 sets
70 lb x 12 x 4 sets
2b. standing straight-arm lift w/dumbbells
I have no idea what the technical term for this exercise is but you basically go from arms down in front of your legs(palms facing out), shrug straight up and bring dumbbells together in front of you and flex your chest…yay for perky boobs)
8 lb dumbbells x 12 x 4 sets
3a. pullups w/resistance band assist
12 x 3 sets
3b. face pull
50 lb x 12 x 3 sets
30 lb barbell x 12 x 3
4b. seated dumbbell bicep curl
15 lb dumbbells x 12 x 3 sets
10 lb plate x 12 x 3 sets
10 lb plate x 12 (per side) x 3 sets
6. hanging knee raises
10 x 3 sets
Th: 2 mile run, no time
F: rest
Sa: 4 rounds of the following:
- sprint 200m
- 25 squats
- 25 push-ups (did these on my knees)
- 25 squat jumps
- 10 triceps dips
- 25 situps
Su: 3.07 mile run (28:49 min, 9:23 min/mile)
I was at the beach this past weekend and ate a bunch of junk (for me) food (e.g. wine, pizza, pasta, custard…yum) so I’m trying to eat clean this week. My favorite ‘clean’ weeknight meal is almond meal-crusted tilapia. I post this constantly on instagram so you guys are probably sick of seeing it. Too bad. It’s delicious so here it is yet again…I realized I never actually posted the recipe.
I buy the individually shrink-wrapped & frozen filets and defrost them the day before needed. Rinse, pat dry, and roll in trader joe’s almond meal. Pan fry on medium-high heat in a non-stick pan with about a teaspoon of olive oil. Flip once. That’s it…they literally take 10 minutes start-to-plate.
Like this:
clams and linguine in 20 mins or less
When I was 3, I was sucking down cherrystone clams like a boss (ask my mom). Yea, I was a little weird then and that hasn’t changed. Neither has my love of shellfish!
This recipe takes about 20 minutes start-to-finish. Serve with a green salad and crusty bread to soak up every last bit of juice.
Clams and Linguine (Serves 4)
Ingredients:
- 4 tablespoons butter
- 5 tablespoons olive oil
- 5 cloves garlic, minced
- 2-6.5 oz. cans cherrystone clams (roughly chopped) + the juice (I use trader joe’s brand, $1.99/can)
- Large handful Italian parsley, chopped
- Salt + pepper, to taste
- 4-5 servings whole-grain spaghetti
- Grated parmesan cheese
Directions:
- Boil a pot of salted water and begin cooking pasta when you begin step 2.
- In a large sauté pan, heat butter and olive oil on medium heat for 2 minutes.
- When butter begins to melt, add garlic and simmer in fats for about 2 minutes.
- Add chopped clams, half the chopped parsley, sea salt and black pepper. Simmer 2 minutes, and then add clam juice plus the rest of the parsley. Heat everything about 3 minutes just before serving over pasta. Top with grated parmesan cheese.
