Tag Archives: healthy

“Please Don’t Call Me Skat”

I dedicate this post to all of the women out there training for a Fall race. For those planning their first 5k or their 20th marathon, embrace your body and all that it does for you. You are beautiful, healthy and strong.

I hear it time and time again from woman that I work with, “please don’t call me skat.”  You are probably wondering what “skat” is referring too…other then the obvious definition meaning “too hurry” or animal poop.  Skat, a word coined by friends, means “skinny fat.” Or in more clinical terms, a low level of lean body mass (muscle) and a higher percentage of adipose (fat).

We all have seen or known skat people in our lives. These are the women we secretly envy when we see them all dressed up in their skinny jeans looking oh so fabulous. Wishing we could wear those skinny jeans, if only our athletic bodies with strong muscles and curves would squeeze into those things. Well, no such luck. Even though I will never “rock the skinny jeans,” I can rely on my strong athletic body to support my aging bones, carry me up hills, run miles, swim yards, lift weights, carry groceries, kids & everything else. I would not trade it.

Ladies, our muscles are beautiful while representing hard work and dedication to our health. You know there is someone out there that would love to have your well sculpted muscles ( maybe even your skat friend?). Wear your running shorts with confidence, show off those athletic bodies and be proud! Strong is the new skinny…and please don’t call me skat.

Loly (myWife) in backlight @ Playa Honda, Lanz...


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The Bacon Genie

In celebration of International Bacon Day this Saturday August 31st, I wanted to re-post and pay homage to The Bacon Genie.  Bacon day celebrations typically include social gatherings during which participants create and consume dishes containing bacon, including bacon-themed breakfasts, lunches, dinners, desserts, and drinks. Bacon Day was conceived in Bedford, Massachusetts in 2000. 

Let me introduce The Bacon Genie.You were probably thinking by the title, that an “Aladdin– looking” man would show up in your kitchen to magically whip up some bacon.  Wrong. The Genie is a plastic bacon-hanging rack made to “quickly prepare bacon in the microwave while making great tasting bacon every         time.”  Isn’t all bacon great-tasting?

Why is a Nutritionist writing about Bacon? On a recent vacation to Grandma’s house, my kids went shopping to a small town thrift store and came back with The Bacon Genie. A “steal” for only $2 they told me.  They also promised  that getting them up for school will be so much easier because the Bacon Genie will have their bacon ready. Really?!  (Funny, because we normally cook bacon about 2 times a year at our house)  Well, I will tell you the Bacon Genie works like a charm and is easy to use and the kids have made bacon every morning for the past week.  With no more bacon in the house, the Genie will now take a rest, a LONG rest. I like to remind my kids that bacon is a treat and should not be eaten daily. I call it “fatty, salt sticks”…a buzz kill, I know. Even vegetarians love the smell of bacon cooking. I credit the smell of bacon with getting me through my first half marathon.  The race ran through a campground with smells of bacon and pancakes wafting me to the finish line.

Bacon without grease? Yes, the Bacon Genie promotes!  All the fatty grease and cholesterol “supposedly” drip into the reservoir below. The grease does drip ( & splatter) all over the place but saying all the fat and cholesterol drip out is like saying “watch the fat & cholesterol” drip out of a stick of butter. It can’t happen. Fat, salt & some protein are what bacon is made of and that is why it tastes so yummy. Bacon is 70% fat, mostly saturated, and 30% protein with approximately 120 calories/thin slice. But who can eat just one? My curiosity got the best of me, here are a few more bacon facts: (thanks to Asylum.com)

1. Bacon comes from the belly of the pig  2. The US consumed 32 billion pieces of bacon last year  3. Bacon is one of the oldest processed meats in history dating back to 1500B.C.  4. Bacon bits are actually vegetarian  5. One 200 lb pig will produce 20 lbs of bacon  6. National Bacon Day is held the Saturday before Labor day ( you knew?)  You can even order a Bacon Sundae at some fast food places now,  yikes!

So, enjoy your occasional bacon…we only live once!  Cook bacon in a good old cast iron skillet, just like mom used, to get the best flavor and more iron added to your meat. You never know what the kids will find at Grandma’s house.


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Halloween “Left Over” Cookies


Halloween is behind us now. Our Halloween hangovers are gone ( you kow, too much candy plus too many adult beverages while trick or treating). We are looking forward to Thanksgiving in two weeks, as we will begin our Thanksgiving food hangover. What do we do with this leftover candy? With four trick or treating kids at home, we have A LOT of candy. Even my occasional sneak or secret tossing in the trash cannot get rid of most of the loot. So when life gives you candy…you make cookies!

Our Halloween left over cookie tradition started years back when my kids were not willing to throw out their leftovers ( who can blame them) but were tiring of it. We decided to chop up our favorites and put it into a cookie. I like to think of this as a healthier way to eat candy. ( oxymoron, I know…healthy + candy in a sentence together)  If you make an oatmeal cookie with nuts & raisins and a little of your candy, it becomes a high fiber, healthy treat! Even if you do not have trick or treaters at home, this is an excellant way to use up the candy you bought to hand out or have at a party.

It’s really very simple….Make any of your favorite cookie recipes ( I like to make a souped up version of the Nestle Toll House recipe) with whole wheat flour, oats, nuts, flax seed, etc and add 1 cup of your favorite candy chopped into small chunks. We have used Snickers, Milky Ways, M&Ms, Reeses Peanut Butter Cups (my favorite) and many more.  I sometimes make a mystery cookie with a mix of candy and the kids like to guess what is in it. Bake as directed. These cookies freeze well so that you can enjoy Halloween for a long time.

I hope you start your own healthy Halloween left over cookie tradition. Traditions in the kitchen last many lifetimes and make the best memories. Who knows, maybe next will be an Easter version with chopped up chocolate bunnies and jelly beans?!

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Chocolate & Peanut Butter Snacks

I know I got your attention with two of our favorite foods: chocolate & peanut butter. Peanut butter is my most favorite food and I can eat it with most things. (if you have not tried peanut butter tossed with freshly cooked whole wheat pasta, you must try it! yummy!!) So, when I saw this recipe for homemade Chocolate Peanut Butter energy bars, I had to give it a try. There are so many good energy bars on the market, but to have a homemade bar with fresh ingredients from your own kitchen,  makes it taste just that much better. I love these with my mid-morning cup of coffee to satisfy my sweet tooth.  And my kids gave their stamp of approval too! I hope that you enjoy them as well…but be warned, it’s hard to eat just one.  (thank you to http://www.health.com for recipe)

Chocolate Peanut-Butter Energy Bars


Cooking spray
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup packed light brown sugar
1/2 cup creamy or chunky peanut butter
2 large eggs
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups barley flakes or rolled oats
3/4 cup dried cranberries
1/2 cup dry-roasted peanuts (or any other nut you like)
1 cup semisweet chocolate chips, divided

1. Preheat oven to 350°. Spray a 13- x 9-inch baking pan with cooking spray.

2. In a small bowl, whisk together flour, baking soda, and cinnamon. In a large bowl, beat brown sugar and peanut butter until well combined. Beat in eggs, oil, and vanilla. Stir in flour mixture. Add barley flakes (or rolled oats), cranberries, peanuts, and 3/4 cup chocolate chips, stirring to combine.

3. Spread evenly in prepared pan. Bake 20-25 minutes, until lightly browned and firm to the touch. Cool completely in pan on wire rack.

4. In a small bowl set in a pan of simmering water, melt remaining 1/4 cup chocolate chips, stirring until smooth. With fork, drizzle chocolate over bars; refrigerate until set. Makes 24 bars. Enjoy!

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