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. 
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.
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.
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
- Chop yam into small cubes. The smaller the cubes, the faster it will cook. Set aside
- Cut the leek into half and slice
- 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
- Remove sausage from the pan and set aside.
- 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
- Add sausage and kale. Keep cooking, stirring occasionally, until kale has wilted. It will take approximately 3-5 minutes, depending on kale variety
- Salt and pepper to taste
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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