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The Joys and Lessons of Hiking

October 5, 2016 by originalcyn Leave a Comment

11133889_10206242782445757_7237563242224725161_oWhen I was 12 years old, I joined a Girl Scout Backpack Interest Group. I was an awkward child with little self confidence. Naturally I was unsure how I was going to fit all that I needed for a weekend on my back as well as fit in with the other girls. Under the guidance of several leaders, Barbara, Dave and my Mom, I learned how to properly pack a backpack for a two day trip. I figured out what was necessity verses a nice to have. As for fitting in with the girls, I had no problem making friends since we were there for the love of the outdoors.

I quickly learned to leave the fashionable attire at home and take the comfy cloths and boots. It may have had something to do with all the toenails lost to the “pretty grey boots” I wore that first year or the cold head and hands because I was too cool to wear a proper winter hat and mittens. I gained the knowledge of layering cloths for the seasons as well as bringing extra socks to change into if my feet got wet.My Second Year in the Backpack Interest Group

After the first few years, I began planning menus and making requests for when Mom went to the grocery store. Instant soups, my favorite was creamy chicken, and sandwiches became my go-to lunches. For dinner Mom and I would share a freeze dried dinner we had purchased from Campmor. Peanut M&Ms became my main staple in my group until they introduced Peanut Butter M&Ms. I would add honey roasted peanuts or Raisinets but I usually munched on just M&Ms while hiking.

As a group we hiked mainly around northern NJ or  NY and I loved almost every minute of it. I hated when my path crossed with snakes. It’s the reason I fell in love with cold weather hiking. I knew during the winter months the little suckers wouldn’t be slithering about.

When I first started hiking I would hurry up to get to the end of point. I rarely wanted to stop for lunch or look around to see the beautiful sights that trail offered. I thought the point was to get to the campsite or the end of the trail as quickly as possible.

It took a mMe Under Tripod Rockany years but I started listening to Barbara’s educational stories about the plants and wildlife in the area. I learned to appreciate and explore old quarry mines and building ruins. I sat with my friends underneath Tripod Rock and scaled the great Bear Rock. I would have never had these experiences if I just kept walking or rushed thru lunch. I finally learned to slow down and take in the beauty that was all around me. The View at the Top

I sometimes have to remind myself to cherish all the various views in the world and the journey it took to get there. I love finding the beauty in a babbling brook or seeing sunshine falling peacefully thru the trees. No matter what, I will always love the view from the top.

Filed Under: A Little of This, Adventures Tagged With: adventure, backpacking, food, Girl, Girl Scouts, Girls, Gorp, hiking, journey, Outdoors, Woman, Women

Not All Salads Are Created Equally

July 10, 2015 by originalcyn Leave a Comment

Healthy SaladIn my journey to eat healthier and cleaner I have looked to salads for lunch and dinner options. I learned that not all salads are healthy. What makes a good, healthy salad depends on what you put into it. I have researched a variety of options looking to create a savory salad while watching the caloric, sodium and sugar intake.

I narrowed down my main ingredients with additional options. Here is what I found to be the salad that works best for me.

My typical salad starts with:

  • Greens – At least 2 cups of a variety of spring greens, spinach & kale and romaine lettuce
  • Cucumber – approximately 1/2 of a cucumber for plenty of vitamins including Vitamin K, C and B1 as well as magnesium
  • Celery – one or two stalks at most to add crunch and saltiness
  • Chickpeas – one cup for added protein (watch the various brands for sodium content if you are watching your salt intake)
  • Grilled or baked organic chicken – around 4-6 ounces
  • Red onion – just to add a bite to the salad

The previous list are my main staples for my salads. It has become the base for most of my creations made at home. I do add a few extra items but it all depends on my mood. These include:

  • Cheese – I get into the cheesy mood so I will add some Parmesan, sharp cheddar or feta. On the rare occasion, I will add a small amount of blue cheese. These add a little more fat and salt to the salad.
  • Green or Kalamata Olives – These add a pinch of salt
  • Tomatoes – I add about 5 grape tomatoes for a bit of sweetness
  • Bean Sprouts – They add a little added vitamin c and potassium
  • Nuts – I use a few slices almonds or pine nuts to add a bit of crunch
  • Radishes – To change things up, I will substitute the red onion for radishes just to give it a different flavor
  • Green Peppers – I add for a little crunch without a lot of calories. They are a great source of vitamins and minerals

Over the years, I have tried a few salads that contained fruit, however I don’t do it too often because the fruit contains too much sugar and I become hungry a short time after finishing the meal. I have found that the chicken and chickpeas add enough protein to keep me fuller longer.

For my salad dressing I tend to have varying tastes. If I use a store bought dressing, I read the label to make sure that besides being tasty the dressing doesn’t add a lot of unnecessary calories, sugar or salt. For something creamy, I will go after the yogurt based dressings found in the produce aisle. The two brands I purchase the most are Bolthouse Farms and Walden Farms when I am in the mood for a creamy dressing.

For a savory dressing, I make a extra virgin olive oil and red pepper infused rice wine vinegar. This allows me to get the level of heat that I want without a lot of added calories. The great thing about making the dressing yourself is you can make it to your taste.

My suggestion would be have fun mixing and matching until you find the taste that works best for you. You can keep changing and revising as your tastes change. That is the beauty of creating your own salad. And remember, not all salads are created equally.

Filed Under: A Little of This, Culinary Tagged With: choices, Culinary, food, salad

Spiced Tea for Pain Free

March 22, 2015 by originalcyn Leave a Comment

This week I tried a spiced tea that is suppose to work as an anti-inflammatory. The recipe called for cardamon pods, ginger and cinnamon. Since I was unable to locate cardamon pods, I have been using cardamon seeds. I also used ground ginger and cinnamon since I didn’t have any fresh when I attempted this the first time.

The original recipe can be found at Secretly Healthy. It also calls for honey if you wanted to sweeten it up.

This tea was refreshingly different from just having herbal teas. It reminded me of Indian and Thai teas that you would get at the restaurants. I did feel better after drinking it. The combination of spices were not only tasty but had healthy benefits as well.

Below is what I did to create this yummy spiced tea. I also double the batch so that I wouldn’t have extra for future consumption.

My Version of the Recipe

4 cups of water

1 teaspoon of cardamon seeds

1 teaspoon of powder ginger (using fresh is better but in a pinch the powder also works)

1/2 teaspoon of cinnamon

4 black tea bags (I used Red Rose)

2 cups of Almond Milk Unsweetened

Boil the water and spices for 8-10 minutes. Add the tea bags and continue to boil for an additional 2-4 minutes, depending on how strong you want the tea to be. Remove from the heat and stir in the almond milk. Strain the liquid as you are serving or putting away as the seeds are still in the mixture. I used a yogurt strainer which works well.

I didn’t add the honey as I am attempting to reduce sugar from my daily diet.

Filed Under: A Little of This, Culinary Tagged With: Culinary, food, Health, healthy, journey, Love Yourself, Loving You, spiced tea

My Green Juice Journey

March 10, 2015 by originalcyn 1 Comment

Getting Started

For several years now, I have started down a path of healthier eating. In 2014 I made the leap into juicing. I knew that if done properly, it would be a great alternative to certain meals and snacks that I was eating. I started doing research into the different juicers that were on the market as well as looking for experts who shared their knowledge and recipes. I found Reboot with Joe and Kris Carr websites to be a plethora of information on juicing as well as more tips on cleaner eating.

With the help of these two sites I was able to educate myself on the different juicers and which one would fit my need and budget. I determined that a Breville Juice Fountain Multi-Speed was the way to go. It was the middle of the road as far as functionality and pricing so I could get started without breaking my bank.

As soon as I got it, I started testing out a few recipes and I fell in love with it. Shortly after, I did my first three-day juice cleanse that I found on Joe’s website. His plan was easy to follow and provided the basic information as well as recipe with options for variety. I felt energized and ready to go.

Since then I have modified some of the recipes to fit my budget, every changing taste buds or availability of produce. My main staple is the Green Juice. For me, it is simple and has a lot of vitamins and minerals that my body needs. Below is my version of the Green Juice which combined several recipes and some tweaking of my own.

My Green Juice Recipe:

My Green Juice

My Green Juice

3-4 Cucumbers

Spinach and Kale Mix Bag

6 Celery Stalks

3 Granny Smith Apples

1 Romaine Heart

Ginger Root

Turmeric Root

Lemon (optional)

I found that this gave me the nutrition I wanted and wasn’t overly sweet. I prefer more savory juices when making them at home. If I am looking for a kick, I will add a jalapeno pepper into the mix.

Storing and Taking It With Me

I saw several people using glass jars to store their juices in. I picked up Ball Jars from the store in several different sizes. My favorite size to transporting is a 12 oz Ball Jar. It is slender enough to fit into the drink holder in the car and short enough to fit into my lunch box.

I have gotten into a habit of making at least the green juice during the week. I have more energy and less sluggish when I incorporate this into my weekly meal plan.

 

Filed Under: A Little of This, Culinary Tagged With: Cleaner, Culinary, food, Green, Health, healthy, journey, Juice, Juicing, snack

Oven Roasted Chickpea Snack

February 2, 2015 by originalcyn Leave a Comment
My Homemade Oven Roast Chickpeas snack.

My Homemade Oven Roasted Chickpea Snack

So this year I made a promise to eat cleaner. No crazy diets or fads, just make more stuff from scratch at home. That has been an adventure when it comes to snacks.

This past weekend I was given a recipe for homemade Oven Roast Chickpeas. I have loved using them in my salads but never thought about roasting them.

This morning I heated the oven and made them. For me the recipe had the right mix of spices to make them flavorful but not spicy. There are other versions where I could kick up the heat and I will try those, but I wanted to share the recipe that has started my latest snack obsession.

Here is the link for the recipe I used. http://allrecipes.com/Recipe/Simple-Roasted-Chickpea-Snack/

 

 

Filed Under: A Little of This, Culinary, Food Tagged With: adventure, Culinary, food, healthy, snack
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