Fit Your Life

When someone asks me what I do for a living, I could not be more proud to tell them that I am a nurse. I have the amazing opportunity to be involved in people's lives everyday and to enjoy the beautiful miracle of birth with them. I feel so very fortunate for my career journey and where it has brought me to date. I have met many beautiful, amazing, and inspiring ladies and gentlemen on this path. I am lucky to call them my friends and colleagues. This week, we celebrate nurses all over. Hug a nurse this week!  ...and tell them to grab a free tea Saturday from David's Tea ...

Another stuffed veggie! Stuffed with quinoa, black beans, mushrooms, and corn, these peppers make a satisfying vegetarian main course. Poblanos are among the mildest chiles, although they offer a nice zing! Chipotle chiles are smoked, roasted jalapenos, usually sold in cans with a spicy adobo sauce. Stuffed Poblanos in Chipotle Sauce ingredients 4 large poblano chiles 2 tsp, plus 1 tbsp neutral tasting oil (canola or safflower) 1 tbsp chopped chipotle chile in adabo 1 garlic clove Coarse salt and freshly ground pepper 1/2 packed cilantro leaves, coarsely chopped 1/3 cup quinoa 8 ounces small mushrooms (white button or cremini, trimmed, cleaned, and quartered) 1 cup freshly or frozen corn kernels 1 can (15 ounces) black beans, drained and rinsed 4 ounces crumbled fresh goat cheese (1 cup) directions 1. preheat oven to 475 degrees. on a parchment-lined baking sheet, rub poblanos with 2 tsp oil. roast until slightly blackened and softened, 15-20 minutes, turning onc...

Good Afternoon! Keith and I love trying new recipes, or spin-offs of old ones. Stuffing vegetables is a great way to eat healthy and be inventive! We used the recipe below to stuff colored bell peppers and eggplants! They were all delicious! Stuffed Veggies prepare in 10 minutes cooking time 25 minutes serves 2-4 ingredients 2 medium eggplants (or bell peppers, or zucchini, or tomatoes) 2 tbsp vegetable stock 1 small onion, chopped 2 garlic cloves, crushed 1 tbsp tomato paste 6 ripe tomatoes, skinned and chopped 4 tbsp cooked brown rice (or quinoa) 1/4 chopped pine nuts, lightly toasted 1 tbsp chopped fresh parsley 1 tbsp chopped fresh basil 1/4 tsp ground cinnamon juice of 1 lemon black pepper goat or feta cheese (if desired) directions 1. preheat oven to 350 degrees (180 Celcius). if stuffig eggplants or zucchini, trim the stems, then halve lengthwise. use a teaspoon to hollow out each half, leaving a shell about 1cm thick. chop the scooped out f...

Good morning! I cannot believe it has been almost two whole months since I have posted! Crazy! Just crazy! With Spring & Summer quickly approaching we have been keeping ourselves busy, getting outside, and trying some new things! Keith & I have started running again - some on the trails around our house and some in the beautiful river valley! We have pulled our mountain bikes out of storage and are getting very excited for some good rides in the sunshine! We continue to workout in our basement with high intensity workouts! Here is a new-to-us workout that we LOVE!  Take a deck of cards and shuffle! Depending on how much time you have, keep the whole deck, or only use half. Make an exercise for each "suit" ... Our favorite combination is Hearts = Push-Ups Spades = Squats Diamonds = Squats Clubs = Burpies Whatever number is on the card, complete that number of reps (Two = 2, Jack = 11, Ace = 14, etc) One day we did half a deck, however ended up doing 84 burpies!!! Keith...