Happy 2013 everyone!

2012 ended on a good note with a bit of time to recharge and play in the snow. Andrew and I spent a week in Salmon Arm visiting his sister and family, about a week in Vancouver and then 5 days in Silverstar with our friends Kira and Dave, which is a new year’s tradition by now.  IMG_5750

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The pictures above are from Salmon Arm and the ones below are from Silverstar. I just love how colorful Silverstar is, so pretty! This year, I actually started XC Skate skiing, which is the only kind of skiing I can (sort of) do. I didn’t grow up with snow, so it is all so new and a bit scary. While I love downhills running and cycling, its a whole other story with skiing. Lets just say that I spent a lot of time practicing the snow plow and on one occasion, when I was skiing with Andrew, there were some tears too. I took one lesson, but my instructor was not good at all for a variety of reasons, but mostly because she didn’t really know how to assess skill and develop it… I do realize I am being a bit harsh because part of my job as a coach is to assess and develop skill, so maybe my expectations were a bit high?! I was getting more comfortable and did much better after a few times. I even bought a started package of skate skis/bindings/boots/poles for a really good price, so I’m looking forward to more XC skiing this winter.

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OK, that is probably enough pictures, even though I have many more. I should probably have a gallery set up or something?

Yam, Kale & Sausage Hash

I am now back in Victoria and getting back to normal work load. I almost forgot what it’s like to finish coaching after 7pm and then having to make dinner… So last night, I made this hash because it was fast. It was delicious too, making it blog worthy.

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Yam, Kale & Sausage Hash

Total Time: PT25-30M

Yield: Serves 2

Ingredients

  • 1.5 tbsp extra virgin olive oil
  • 4 sausages (any kind you like. I used good quality chicken basil from Red Barn market)
  • 1 large yam, scrubbed
  • 1 large leek (white part only)
  • 2 cups thinly sliced kale (I used Lacinato variety, which is my favorite)
  • 1-2 sprigs thyme
  • Salt and pepper to taste

Instructions

  1. Chop yam into small cubes. The smaller the cubes, the faster it will cook. Set aside
  2. Cut the leek into half and slice
  3. Heat 0.5 tbsp olive oil in a large skillet. Remove sausage from casing and add to pan. Cook over medium heat until it is no longer pink, breaking it with a wooden spoon as it cooks
  4. Remove sausage from the pan and set aside.
  5. Add 1 tbsp olive oil to the pan (after rinsing/wiping it, if needed) and add yams, leeks and thyme. Cook over medium heat, stirring occasionally, until cooked and softened. It will take 10-15 minutes, depending on the size of the yam cubes
  6. Add sausage and kale. Keep cooking, stirring occasionally, until kale has wilted. It will take approximately 3-5 minutes, depending on kale variety
  7. Salt and pepper to taste
http://fuelingenduranceperformance.com/yam-kale-sausage-hash-start-2013-strong/

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Unrelated to this recipe, I am offering 2 things to help you start 2013 strong! The first is 20% off consulting services until January 30th 2013. We can work together either online or in person, so location is not an issue. .

The second is a sport nutrition workshop. The format of the workshop is interactive, discussion based with a lot of time for questions. You will set nutrition goals (weight management, increase energy, eating around training sessions, etc) and we will work to develop an individual action plan as a group. You will be provided with information and strategies to help you achieve your goals along side with answers to all your questions. Dates are January 14th and 21st, 6:30-7:50pm.

The group size is limited to 8 people to make sure there is maximum interaction and individual attention, and the cost for the two sessions is $75 (+HST). An online workshop will be held as well, if there is enough interest.
If you have any questions about either consulting or the workshop and/or if you would like to book an appointment/register for the workshop, get in touch!

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