Post-Thanksgiving Tidbits and Recipes

Making the best of time away from work and with family, I traveled several miles to visit my family and have a special holiday celebrating my loved-ones.

SPOILER ALERT - THIS IS NOT A 100% VEGAN OR VEGETARIAN SHARE

The week past has been busy getting back into the routine of working, teaching, studying, and cooking vegan meals, however, the Sunday after Thanksgiving, I cooked fresh red pasta sauce, steamed broccoli, roasted cauliflower, and sauteéd cabbage. 


VEGAN - Today for lunch, it's vegan heaven.  Have you ever heard of "Jo-Jo" Potatoes?  MMMmmm, it's an Oregon thing I have heard.  In fact, someone in Las Vegas (while on an unexpected trip there) spoke about Jo-Jo's.  Check it out...
     Unfiltered Olive Oil
     Black Truffle Salt
Get these from Durant at Red Ridge Farms in Dayton, OR
(Although the Olio Nuevo was a special release at their annual Olio Nuevo Festival a few weekends ago and may be sold out at this point!)  www.durantoregon.com

This little spicy number is Volcano Sparkle from
Marshall's Haute Sauce in Portland.  Oh wow!

This is not only amazing on potatoes, but in guacamole
or beans.

www.marshallshautesauce.com






Jo-Jo's
I used an air fryer for these potatoes and simply toss them in a mix in a large mixing bowl.  Season with the following prior to about 16-20 minutes in the air fryer. 

• Olive oil
• Truffle salt
• Fresh parsley flakes 
• Garlic pepper
• Volcano Sparkle (to taste)

About 8 minutes in, remove and toss again in the bowl.  Finish cooking to desired doneness.  Note: I used three russet potatoes.  For specific amounts on the mixture ingredients above, ask me!

**************************************

Thanksgiving Dinner Secrets and Recipes- NON VEGAN!

Depending on the size of your turkey when cooking for family, consider a few amazing suggestions.  If you have specific questions, please ask me.

• Apple-Sausage Stuffing (thank you to Ms. Hazel Cooper in 1990 with my own tweaks)
• Bottomless award-winning gravy (my own award haha) 
• Yams with pizzazz 

Apple-Sausage Stuffing

First of all, this year we decided NOT to stuff the bird which allowed us to enjoy a crisp and carmelized stuffing straight from the oven.  If you prefer a more soft stuffing, put it in the bird!

1 lb Chicken Breakfast Sausage (available at Whole Foods Market or New Leaf Market)

1 diced whole onion 

6 diced stalks of celery

8 oz diced mushrooms (optional)

Fresh herbs (try to use a coffee bean grinder to prep thyme, sage, and a pinch of rosemary)

1 cup fresh chopped parsley (this is a huge secret to delicious stuffing!)

1-2 grated apples (depending on amount)

1 cube of butter (more or less depending on your taste)

Fresh sourdough bread cubes or use the bread of your choice

Fresh turkey stock to moisten

Cook the sausage, add onions, celery, and mushrooms.  Once soft and onions are transparent, add fresh herbs (except parsley) and a cube of butter.  When butter is melted, toss in parsley, bread and grated apple.  Add broth to the desired amount.  Cook in a glass baking dish, uncovered about 45 minutes turning once.  Note: you may need to reserve this and cook it later when the bird is almost ready.  

Bottomless Gravy - Tips

Make a pot of turkey stock with a whole onion, two cloves of garlic, celery leaves and tops, a carrot or two, salt, and turkey parts such as a thigh, wings, necks, and or breast bones.  Reserve this for basting the turkey and for making gravy.  The other secrets you will need to contact me to get.

Yams - Tips (thank you to Grandma Eve in 1985)

Use fresh yams that are either boiled or roasted and then peeled.  Dice them up and place them in a pan while sprinkling with brown sugar, a few pinches of Tang orange juice powder, freshly squeezed orange juice (not much) and spices such as clove, nutmeg, etc.  Add a decent amount of thinly sliced butter (or coconut butter) and cover while roasting.  Add fresh marshmallows for the last 5-10 minutes to desired brownness.  Yummy and it can be VEGAN if you use coconut butter!

Are you feeling hungry and inspired yet?!

Godere de buona salute!  Grazie!

Beth

#cooking

#foodprep

#plant-based

#plantbased

#forksoverknives

#durantoliveoil

#durantatredridgefarms

#foodblog

#recipesforvegans

#vegansoup

#ilovefood

#thanksgivingmenu

#thanksgivingstuffing

#turkey

#yams

Vegan Food Prep and Snacks for Super Fuel

We are busy families and people...

The busy work week is enough, and then there's the holiday week for a typical Thanksgiving feast with family and friends.  Being prepared is crucial to the fuel tank we all have; don't let it get to "empty," and at least keep it over a half full.  So maybe you are not a fan of preparation days, that's okay.  Visit your local produce department for some ideal time-savers.  Some Sundays I make things with no end-goal such as stock.  It's always on hand in the freezer if I need something in a jiffy.  On that note, I never thaw frozen items such as soup, broth, legumes, etc. in the microwave.  I always do these things on the stovetop.  It keeps the integrity of the food intact.

Here is what's cooking today...

• No-Bake Granola and Mini Chip Squares (recipe follows)
• Kitchen Sink Vegetable Stock (recipe follows)
• Veg Dumplings or Pot Stickers (recipe follows)
• Lemonade Infused With Lavender

No-Bake Granola and Mini-Chip Squares
2 C Organic Rolled Oats
3/4 C Organic Ground Flaxseed
3/4 C Organic Pitted and Chopped Dates
1/2 C Organic Mini-Chips
1/4 C Organic Shredded and Unsweetened Coconut
1/4 C Organic Pepitas (Pumpkin Seeds)
3/4 C Organic Almond Butter
3/4 C Organic Coconut Oil
3/4 C Organic Honey

Stir all dry ingredients together.  Chopping the dates might be easier in a food processor along with about half of the Flaxseed.  Using a double boiler, melt the coconut oil.  Put all ingredients together in a large bowl and mix thoroughly.  Press onto a waxpaper-lined baking dish and press the mixture firmly into a flat layer.
Chill for at least two hours.
To ease cutting, use a pizza cutter.
Enjoy!  Lasts for almost two weeks in air-tight containers.

No-Bake Granola and Mini-Chip Squares

Veg Dumplings or Pot Stickers
1 Package Organic (if available) Wonton or Gyoza Wrap
1 C Organic Mushrooms (finely chopped in food processor - Crimini or 1/2 Shitake and 1/2 White or Crimini is best)
1 C Organic Shredded Cabbage
1/4 C Organic Waterchestnuts (finely chopped in food processor)
1 Clove Organic Minced Garlic
Fresh Grated Ginger (optional) 1/4-1/2 t
Organic Olive Oil and Sesame Oil for Sauté and Flavor
* Optional - 1 T Organic Chopped Cilantro or 1 T Organic Chopped Green Onions

Mix all ingredients except mushrooms, optional herbs, and oil.  Sauté all vegetables in a small amount of olive oil until soft, not overcooked.  Allow to cool slightly, add mushrooms and herbs and sesame oil to taste.  Also, add salt and white pepper being sure not to over-season.  Prepare per wonton or gyoza package (i.e. around 1 1/2 tsp filling in the center of a wrap.  Seal wrap by dabbing water with a finger around the edges.  Press closed.

For Gyoza: Cook in a bamboo steamer lined with wax paper (for no-stick) or prepare by frying the bottom in a coated frying pan, once brown, add water or mild vegetable broth, cover and steam to finish the cooking process.
Serve with a dipping sauce such as Organic Tamari, White Vinegar, and Chili Oil or another sauce of choice.

For Wontons: Gently add to vegetable broth (homemade or store-bought, being sure to read labels to avoid added sugar, maltodextrin, or other sweeteners) on a low, rolling boil for approximately 5 minutes.  Add fresh sliced green onions just before serving.  Option - add mixed vegetables such as pea pods, bamboo shoots, and sliced bok choy for a vegetable wonton soup.

Homemade "Kitchen Sink" Vegetable Stock

Yes, I did say "Kitchen Sink" vegetable stock.  It's so easy to grab what's in the refrigerator and make it stretch into a stock that can be used for numerous other dishes such as:

• Sipping broth on a cold Fall weather day
• A base for other soups or gravies (last week I used it in the Roasted Red Pepper Soup)
• For use in your vegan Thanksgiving stuffing

Kitchen Sink Vegetable Stock 

What went in today's stock?

• 1 1/2 Organic Yellow Onion (skin and all, for color)
• 1/2 Head Organic Garlic
• Leafy Organic Celery Tops and Celery Pieces
• Organic Carrots
• Organic Fennel Bulb
• Organic Broccoli Stalks
• Organic Radish Tops
• Salt 

Note: I do not use fresh herbs in stock because I want to choose those flavors based on what I am using the stock for.

Finally, if you want to use the stock and vegetables as a meal, strain the solids, discard skins and peels, etc.  Add desired herbs such as fresh thyme and parsley.  Return to simmer for 30-60 more minutes, then add the solids back and puree the soup in a blender to make it thick and hearty.  Serve it with fresh-toasted bread and a swirl of organic olive oil or cashew cream.  Will post the cashew cream recipe next week.

Other tips and tricks

With vegan cheese and olive enchiladas on tomorrow night's menu, accompanied by pinto beans (frozen a few weeks ago), I will prepare 'mostly-store-bought' pico de gallo so I can serve some texture (crunchy chips) on the side with guacamole.

Go ahead, buy the store-prepared pico de gallo which is available in most prepped food sections of your local produce section.  I often pick out at least half of the jalapeños and replace them with tiny, diced fresh tomatoes.  Then, I add salt and fresh-squeezed lime to the pico.  Delicious!  And it lasts about 2-3 more days.  (Don't eat it when those onions become transparent)

Purchase Culinary Lavender at specialty markets or at Durant at Red Ridge Farms

https://shop.redridgefarms.com/collections/artisanal-foods/products/culinary-lavender-estate-grown

While you're there, pick up some amazing truffle salt and their estate olive oil!

Godere de buona salute!  Grazie!

Beth

#cooking

#foodprep

#plant-based

#plantbased

#forksoverknives

#durantoliveoil

#durantatredridgefarms

#foodblog

#recipesforvegans

#vegansoup

#ilovefood

Vegan Recipes and Information Can be Found Everywhere!

Sunday is a great day for planning and food prep.  With so much information available today, it's hard not to create amazing plant-based meals.  Many recipes I have adapted come from my years of being a self-proclaimed chef.  My mother was an amazing cook and the talent ran deep in her Italian family!

Mom with a roast and some fancy hair - 1965

Mama & Papa Palermo with my mom in the background - 1971

The food prep is in full-swing and I am starting to get my husband on board.  What's on the list on the countertop for today?

• Roasted red pepper and fennel bulb soup
• Air-fried, marinated tofu cubes
• Air-fried Brussels sprouts
• Air-roasted zucchini
• Mashed potatoes with garlic and peas
• Vegan meatloaf with mushrooms and Beyond Burger meat
• Vegan gravy (recipe follows)

It's amazing how many recipes you can find on the internet, but I find that using Instagram and following people who love to post pics and recipes is very helpful too!

https://simpleveganblog.com/recipes/

Simple Vegan Blog by Iosune is a great resource!  Check her out!

Some of my favorite products!

It's a fact, I feel better and am more energetic eating Vegan!  

Eat your veggies!  Here's another amazing Lebanese chef who has a lot of different types of recipes.  Here is the cauliflower with tahini recipe http://cosetteskitchen.com/recipe/bakedcauliflower.  Thank you, Cosette!

Godere de buona salute!  Grazie!

Beth

#cooking

#nowthatsitalian

#plant-based

#durantoliveoil

#foodprep

#foodblog

#recipesforvegans

#lebanese

Navigating Vegan Nutrition in a World of Animals and Animal Products

Veteran's Day!  Thank you for your service, Dad, my dear husband, my late uncles, and dear friends.  

Living in the beautiful wine country of Willamette Valley, I am constantly reminded of nature and the beauty of creatures who simply graze and go about their day.  It's a peaceful morning and I am feeling energized to do some healthy food prep for the week.

But first, some delicious, hot veggies for energy!  

O = organic

PF = preservative-free

O-Baby Spinach, O-Beefsteak Tomatoes, O-Crimini Mushrooms, PF-Kalamata Olives, O-Durant Estate Blend Olive Oil, Red Ridge Farms Truffle Salt, O-Garlic, O-Pepper

What spinach?  Ever notice how a mountain of spinach sauteed becomes a tiny portion?  I started with adding about 6 cups of raw baby spinach to the sauteed mushrooms and olive oil, along with some fresh-pressed garlic.  Then I added diced Kalamata olives and diced tomatoes.  Topped it off with the delicious olive oil and truffle salt.  Super savory!

After about 8 months of eating mostly Vegan (with a touch of Vegetarian), a family emergency sent me out of state and in a hospital, helping my loved one recover.  The food choices were less-than-desired and I found myself having a few bits of chicken and bacon.  The downward spiral of even just a few amounts of animal protein made me feel horrible, my sleep was poor, and I couldn't wait to get back on track.

I will be sharing my journey and some recipes.  If you have questions, please reach out!

Godere di buona salute!  Grazie!

Beth

#spinachsaute

#vegan

#trufflesalt

#durantoliveoil

#foodprep

#pintobeans

Day 8 - CHALLENGE TO BE YOUR BEST SELF

Keep on it!

Here's one of the best recipes. Hooray for cooler weather and warm dinners!

Serve with a salad or steamed veggie. 

~Beth

Turkey Meatloaf

============

1 package ground turkey (if breast meat, add 1 extra egg yolk)

2 eggs whisked

2 - 3 slices healthy bread 

1 lb mushrooms chopped in food processor 

1 small white onion 

Parsley fresh or tube

Worcestershire sauce to taste 

Salt, pep, seasonings to taste (I like a seasoning salt called "Badia" that has a bit of a kick, also Trader Joe's season salt is good)

Depending on what else you like for flavor, a couple shakes of nutmeg is good too

Secret is below!

Steps:

Dice onion and brown with olive oil, add processed mushrooms and put in freezer to cool down

Crack and whisk eggs, add bread (crumbled) and allow to soak for a few minutes before whisking in seasonings and Worcestershire

Add cooled onion/mushroom mixture then add the turkey with hand stirring or lots or arm muscle 

SECRET...put a tiny taste-test in a microwave safe ramekin and nuke for 30-45 seconds. Taste it and adjust if needed 

Mold onto shallow or deep roasting pan

Bake at 350 uncovered until golden brown and done

SECRET 2...scoop all of the drippings surrounding the loaf and whisk in a small saucepan with a Turkey gravy packet and 1/2-3/4c cold water and cook while continuing to stir

Yum!!

I have a ton of variations. This is the basic, better than beef tasting, loaf recipe. 

https://youtu.be/YwTT8YQFJDQ

Day 5 - CHALLENGE TO BE YOUR BEST SELF

The weekend is here!  What a great week it was and glad to be hearing more from all of you about what the challenge is to you and how you are doing.  Keep with it and remember, small changes are positive and better than no change at all!

What's on your plans for the weekend?

For me, a trip to the city sounds like a good idea soon!  Pictures, walking and maybe a fun bistro!

~Beth

Day 3 - CHALLENGE TO BE YOUR BEST SELF

How is everyone doing?  I am hearing some fantastic ideas from people at bootcamp...encouraging you to post it!

Yesterday I did great and had mostly meat free!  Eggplant, tomatoes and onions...delicious!

Potatoes and maple tofu breakfast with green peppers as a hash.

What you got?

Stay with it!  A little good is better than no effort.....................

~Beth

Day 1 - CHALLENGE TO BE YOUR BEST SELF

It's Day 1 again...starting 14 full days of your own plan or a plan we can help you with!  Magic Foods List is always a great option, it's been a bit more tough for me though because I have been doing a lot of vegan meals over the past few months.  Here's one of my meals today that was a grab-n-go lunch while on the road in between classes and teaching.

• Leftover salmon
• Kimchi
• Cherry tomatoes

Leftovers are NOT a thing of the past!

Yum!!  Tonight will be a big salad with many fixins, some oil, vinegar and lemon along side a cup of Allison's homemade Tomato Un-Bisque!

More food prep will take place tomorrow for the rest of the busy week.  Doesn't take a lot of work only ziplock bags, Tupperware-type containers and room in the fridge and freezer.

Where do you need the most information, help and ideas?  Just let us know!

~Beth

NEW START - CHALLENGE TO BE OUR BEST SELF

We are re-starting as of tomorrow!

...Getting back to our first post, did you know what HFCS is?

HFCS is High Fructose Corn Syrup.  Have you noticed it is in so many products?  It's mind-boggling.  A man made substance is used by food manufacturers because it enhances their profits.  Its cheap!

Cereal, pasta sauce, cookies (not on the Magic Foods List), ketchup, meal replacement bars, salad dressings, sandwich bread are just some of the examples of where you will see this listed.

It didn't even hit the food market until about the 1970s and it is very toxic!  Your body does not process the calories in this substance but it's not the corn syrup that is the problem, it's the FRUCTOSE - a sugar that naturally occurs in fruit, honey, etc.  It's made up of two substances in fact.  GLUCOSE and FRUCTOSE.  Glucose can be burned as a source of immediate energy, stored in your liver or muscles for later use.  However, fructose is not used as an immediate source of energy, it metabolizes into fat.

While the fructose you get naturally through fruit and honey won't make you fat, eating HFCS can be compared to setting up an IV that pumps fat directly into your gut.  The worst offenders?  Soda...

Although sugar in general should be consumed in moderation, stay away from HFCS.  If you do have any sugar, keep it as sugar, cane sugar or sucrose,

What can you eliminate from your refrigerator now?  Surely there will be at least a few items that have HFCS.  If you are looking for substitutes, please ask!

Have a great evening and we will love to hear from you!

~Beth

End of Week 1 - CHALLENGE TO BE OUR BEST SELF

At the close of Week 1, we are learning not ALL people can access the blog and comment.  We will double the communications to Facebook and hope that will work for the challenge...we will consider since not ALL could access, we will begin again on 9/11 for two weeks.  The contest will end on 9/25.

What were your challenges personally if you began this week?

Here's a nice tip for a MFL meal:

Salmon - get filets and rinse, dry and place skin-side down on a two-layered foil surface (you will place it directly on the grill) or a disposable foil cookie sheet.  Season with dry seasoning
   McCormick
   Grill Mates
   Belgian-Style White Ale
Grill on medium for 15 minutes with the lid closed on BBQ.

Brown Rice - you will use rice cooker.  First take 1/2 yellow or white onion and saute with olive oil, garlic and smoky salt or other yummy salt, chopped parsley or parsley tube.  Once onions are either caramelized or translucent, add the water needed for rice then move to rice cooker.

Roasted Vegetables - use chopped broccoli and cauliflower or any other veggies you like to roast.  Clean them and place in large bowl, add olive oil and season salt as well as fresh herbs or use the tube!  Roast in a non-stick roasting pan or other large dish for approximately 30-45 minutes at 375.  **This is a great way to do potatoes as well!

Please ask questions or post comments!

~Beth

Week 1 - CHALLENGE TO BE OUR BEST SELF

Hello!

How has your holiday weekend been?  Hope you enjoy your day.  Many have not yet started the challenge but will be ready to go for this week!  Here's a repeat of our first post:

A Challenge to be Our Best Self  
We will encourage the Magic Foods List and we know that there are some other methods that may be ideal for you.  Ask for help and let's get things on track so we can all hit the ground running on Friday.

Things to think about....

1. How do I visualize me as my best self?  How long will it take for me to get there and what makes me most ready to work on this now?

2. What is HFCS and how does it help or hurt my progress to my best self?

3. Am I ready to apply the 90/10 rule or am I more of an 80/20?
Have a good Monday and see you soon!

~Beth

Day 1 - CHALLENGE TO BE OUR BEST SELF

It's Day One. Have you begun?

Two meals today. 

Caesar Salad

1 1/2 beef meatballs 

A few oven potatoes 

Tomato salad

Oven roasted chicken thigh and wing

Too hot for much else!

Lots of water!!

-Beth

Ready...Set...Go - CHALLENGE TO BE YOUR BEST SELF

It's the tail end of Summer, we hope, and with all that is happening in our states with Texas, the various wildfires in California, Oregon and Montana, I find that I have a lot to be grateful for.

Time to put our health in front of us and make some positive steps to having a clean and yummy food plan.  There are so many directions one can go in this regard.  My suggestion is the Magic Foods List for around 14-20 days (ideal end is on Friday 9/15) and make some slight adjustments by tweaking the components of this plan to help continue the results.

We'd love to hear your ideas, recipes and questions.

Have fun and be safe this weekend!  I will be posting daily!

~Beth

You are the only person who thinks in your mind! You are the power and authority in your world.

Louise Hay
1926-2017

Prep: CHALLENGE TO BE OUR BEST SELF

Shopping ✔️

Scheduling ✔️

Shakes ✔️

3 1/2 more days

We can do this!

You?

Getting Ready: CHALLENGE TO BE OUR BEST SELF

Great exchange of ideas and conversations about a challenge!  It's amazing what we all know and can share with each other. Exciting!  A few more days. Let's hear from you all!  Meanwhile let me know if you need anything. 

 ~Beth 

CHALLENGE TO BE OUR BEST SELF 9/1/17

A Challenge to be Our Best Self  starts on Friday 9/1

We will encourage the Magic Foods List and we know that there are some other methods that may be ideal for you.  Ask for help and let's get things on track so we can all hit the ground running on Friday.

Things to think about....

1. How do I visualize my best self?  How long will it take for me to get there and what makes me most ready now?

2. What is HFCS and how does it help or hurt my progress to my best self?

3. Am I ready to apply the 90/10 rule or am I more of an 80/20?

Please reply and comment to this discussion and let's get everyone thinking about our best healthy self.

~Beth

Day 2 - 11/15

It was a good day with regard to MFL but a late sleep and still sick. Good news 10/31 was unofficial start and doctor weigh-in. Wait, that was not the best of news. Today was. I went to the doc today for this flu and learned I lost 6 pounds these last two weeks. The highlight of the day. Hopefully that visit will result in better news with a negative strep test...

 

Only two meals today. 

 

Morning coffee

Water

 

Up eggs

Potatoes

Spinach and mushrooms

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade chicken soup with potatoes

Melonsalata (grilled eggplant, red onion garlic and tomato topped with smoky salt

 

Official Day 1 of Magic Foods List - 11/14/16

Been sick all weekend but have been incorporating the Magic Foods List (MFL) since 10/31 with the exception of a weekend in Seattle and Grandkids plus dinner out one night and another evening out this past week. It's not that bad one you get the hang of it and I am starting to feel better!

After my annual physical a few weeks ago, it really sunk in that my work environment in a sedentary day job has made it easy for me to put on unwanted pounds. Not teaching at the gym hasn't helped. I am making it into the gym a little bit, but not nearly enough. Thankfully I can still whip through a strenuous hike with no problem. Really time to get this all worked on!

Hardest thing on MFL is being prepared. Once you get past the initial 3-4 days, it's easier and you feel so good! The food is satisfying and actually a lot more than you can imagine.  The weekend consisted of healthy meals but not so much prep as I'd hoped. Here are the highlights and big thanks to my handsome and supportive husband who is on board with me as well...he is a great cook!

Saturday
------------
2 poached eggs
Roasted potatoes
Sliced tomatoes
Greens First capsules**

Tuna with rice cakes
Celery sticks

Grilled salmon
Brown rice cooked with vegetable broth and spike seasoning
Grilled baby bok choy

Sunday
----------
1 egg
Scoop of brown rice
Greens First capsules **

Egg salad made with Primal Kitchen Mayonnaise (made with avocado oil and no sugar) Capers for topping
Rice cakes
Celery sticks

Filet mignon
Boiled potatoes in vegetable broth with garden chives
Arugula salad with cherry tomatoes with Homemade Dressings Italian Garden Salad Dressing Mix (with herbs and no sugar)

OTHER NOTES: I usually reserve black coffee for the weekends and find that if I want a tasty creamer substitute (which I can do without), Better Half Dairy Free Unsweetened Coconut Cream  Almondmilk can be a tasty addition.

DON'T FORGET TO HYDRATE WHEN YOU DRINK COFFEE!

EFA (omega and fish oils) are consumed 1x a day along with other necessary vitamins.

Vitamins are included in my daily where there is a deficit of nutrients or where they have a specific benefit to me, healthwise. Ask if you have questions.

Finally, send questions or comment! If you are interested in a copy of the Magic Foods List or complimentary information-packed Camp Manual that will help motivate you and give you ideas for working out and nutrition, please let me know. The Camp Manual needs to be mailed, so email me your address. beth@bethmidfitness.com

Stay focused on health and taking care of yourself!

Beth

www.bethmidfitness.com

BBQd salmon and extra for the week's preparation

Queso, Page Turning and Things

Leaving Atlanta

OK so (cheese) its about time I finished the book Wild. On the flight home from Atlanta, Georgia, I am fully loaded for the 2 layovers to California and home.

I loved the book, Wild, and will now be interested in seeing the movie. As usual, my only reading time is on an airplane, in the pedicure chair at the nail salon or the rare and short read before sleep. Hiking is one of my most favorite pastimes and I look forward to opportunities to do it as much as possible! To think of doing a backpacking trip and the transformation that would take place is so exciting. I know that my best friend and love of my life and I will take on this journey later this year or next Spring.
The transformation that occurs in a day hike is more the wonderful and you will know this once you do it. I cannot wait until Sunday to hike!

Back to the airplane -- just about to make the first stop in Houston, Texas. Oh how I wish the layovers didn't mean "butts stay in seats" because I would love to peruse the airport! People to watch, new book titles to discover and pricy treats to mull over before. Fun!

On to the next book, A Walk in the Woods, which is another book about hiking! My babe had this one already on the shelf as Bill Bryson is a favorite author of his. Ironically, this title is a movie now too! So much to see and do! I prefer to read the book first, then see the movie...

Of the books I've read before watching the movie:

The Secret Life of Bees - by Sue Monk Kidd
Big Fish - by Daniel Wallace
The Lovely Bones - by Alice Sebold
The Notebook - by Nicholas Sparks
Message in a Bottle - same
A Time to Remember - same

My preference is reading the paper or hardcover books as the feel, smell and look of a book is so unique.

~Beth

Posted by Beth using BlogPress from my iPhone

Perspective

Time to get ready for the 3rd "group hike" of the season and cannot wait!! There is an effort level for everyone and this weekend will be at:

Lake Del Valle - Livermore





And we will start at 0800 hours on Sunday, May 17.

It promises to be a great morning and by the time you are done, you may feel pooped, but exhilarated!





Contact me to RSVP so we can expect you!

beth@bethmidfitness.com
or
925-719-2990

Every one of us needs sunshine and movement - both are simple and free. The magic of the trail can help clear your mind, bring you to a healthy, glisten or thick sweat and add new perspective!

See you soon!

~ Beth

- Posted using BlogPress from my iPhone