Friday, April 05, 2013
Here are the first 4 challenges...ONLY ONE PER DAY.
1. Set your goals for the month and share or not on our message board.
2. Identify possible roadblocks to achieving your goals
3. Devise a plan for overcoming those hurdles, and share or not on our message board.
4. Drink at least 8 cups (total of 64 ounces) of water today unless your doctor says otherwise.
New entry April 3,2013:
5. Do at least 15 minutes of physical activity enter your activity in your fitness tracker.
New entry April 3,2013:
6. Find a new recipe on Sparkrecipes.com that you want to try and tell us about it. (You don't have to actually have tried the recipe yet!)
So how did I do this week....not in any order!
(4) I usually get in at least 8 glasses of water each day so that was an easy one for me.
(5) I have a rather hectic job so staying active isn't a problem, I try and walk every day for at least 1 hour either from home setting out in a morning until Nikki catches me up in the car or if the Hebradean weather is a little too rough I always have my wii fit zumba dancing when I get home not to mention the current wii fit challenge to complete.
(1,2,3) so this month (already5 days in) I plan to keep up my hours walking, drinking 8 glasses of water, eating little and often, to continue with my course work and get out onto the Harris hills and take more photos.
With me its all about getting going there in lies the big problem, I'd just rather not!!! But once I'm doing it - you try stopping me. so in order to get in my walk I'll set my alarm earlier to get all my course work in I have set aside three nights a week for my study's and I have brought a new guide book on hill walks on Harris and Lewis, so that I don't get lost and discouraged.
It may not sound like a big plan but its all mine!!!!!
(6) 15-Minute Fish with Parsley Pesto
Submitted by: CHEF_MEG
We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto.
Minutes to Prepare: 5
Minutes to Cook: 12
Number of Servings: 4
1 bunch flat-leaf parsley, leaves only, chopped
1 garlic clove, minced
2 teaspoons olive oil
1 lemon, zested and juiced
2 tablespoons whole-wheat or panko bread crumbs
1/2 teaspoon black pepper
16 ounces white-fleshed fish fillet, 2 fillets approx. 6-8 ounces each
This parsley pesto is called "persillade," from the French word for parsley ("persil"). Usually a mix of chopped parsley and garlic, I bulked mine up with breadcrumbs.
No food processor? Chop the parsley and garlic and stir other ingredients well to combine.
Try it on toasted whole-wheat bread, steamed vegetables, roast lamb or chicken, too.
Place the parsley in a small food processor and pulse 6-8 times. Add the remaining ingredients and process until a thick sauce forms. (Sauce will keep in a sealed container for up to one week.)
Preheat the oven to 400 degrees Fahrenheit. Place a cast iron skillet over high heat. Pat the fish dry with paper towels. Lightly spritz the fish on both sides with non-stick cooking spray. Once the skillet is hot, add the fish to the pan. Cook for 2-3 mintues per side. Top each portion of fish with 1/4 cup of pesto. Transfer the pan to the oven for 5 minutes to warm the sauce. Remember that the pan's handle will get hot in the oven!
Makes 1 cup sauce, 1/4 cup per serving; about 3 ounces cooked fish per serving.
well here is my Sparkrecipe we all need more fish in our lives and its something I can get locally and very fresh so this is mine for the weeks challenge!