Portland Racing Playlist

June 25, 2013 in CrossFit, Exercise, Fitness, Race Events, Running by Samantha

I should have been asleep an hour ago, but there’s just SO MUCH TO DO before I leave for LeakyCon! (typing this on Monday night)

A little over a week ago, someone on twitter @replied me asking me what’s on my workout playlist. I never responded because I wanted to be more thorough than 140 characters would allow (sorry)!

 Sam @reply

(PS. no, I almost never go on Tumblr anymore)

I have a few running playlists that I use, but I’ve been meaning to make a new one since I’ve been using the same Broad Street playlist since, well, the Broad Street Run.

I’ve taken some songs from each playlist to create a new playlist that I ever so cleverly named “Portland Racing” because I will be using it for the Fittie 5K as well as the 10K trail race on Sunday.

In addition to this playlist, I also have a “Run with The Doctor” playlist because for some unknown reason, a few songs from the Doctor Who soundtracks really get me going. “I Am The Doctor In Utah”, “I Remember You” and “Onwards!” make me crush my final half-mile or so. I’m weird like that.

I’m leaving a screenshot of this playlist and then GOING TO SLEEP. I want to wake up for CrossFit at 5:30am because it’s the last time I can go for a full week! It’s a rough life.

Sam Playlist

 

SEE YOU AT LEAKYCON!

SUMMER RECIPE EXPLOSION!!!!!

June 22, 2013 in Fiber, Food and Recipes, General Inspiration, Health, Nutrition, Tempeh, Tofu, Vegetarianism by Matt Maggiacomo

Guys, I seriously haven’t gotten over my excitement about summer. The best part is that it’s just beginning, and the season’s full vegetable bounty has yet to be unleashed!

I wanted to share a few more recipes that have scored big hits with my family. And when I say my family, I’m talking about myself and my wife, Lauren, who is an omnivore. The best thing about Lauren is that she likes good food, no matter what it is, so when she approves of one of my new recipes, I know it’s a keeper.

All of these recipes fall under the same category: They all involve creative uses of tofu and tempeh (aka, minimally processed soy protein) that are designed to satisfy omnivores and vegetarians alike. Additionally, these recipes all employ some fresh, locally sourced plants!

First up, my new favorite: Basil Almond Pesto Tempeh!

First of all, I steamed some tempeh, fresh kale and carrots for about 12 minutes. While that was happening, I combined about a cup of fresh basil from our herb garden, a third of a cup of raw almonds, a tablespoon and a half of cold-pressed olive oil, two cloves of garlic, a teaspoon (maybe two) of freshly squeezed lemon juice, a tablespoon of nutritional yeast, and a pinch of salt in a food processor, and then I pulsed until well chopped and mixed.

Final step: I put the steamed stuff on a plate, and I spooned the pesto onto the tempeh. The result was seriously one of the most delicious dishes I’ve assembled in months. Here’s a picture!

Basil Almond Pesto Tempeh with steamed kale and carrots!

Basil Almond Pesto Tempeh with steamed kale and carrots!

Next: Vegan Tofu “Egg” Salad Lettuce Wrap!

One of Lauren’s favorite dishes in the whole world is egg salad. I enjoy it too, and so I’ve devised a vegan version that’s based on this recipe.

The catch is that I’ve developed my own take on the recipe, and I’m keeping it TOP SECRET in case I ever decide to write a cookbook. I might send it to you if you ask really nice. But I also might not. Sorry.

In the spirit of summer, I served the salad in a large leaf of fresh romaine lettuce, along with steamed kale on the side (you may have gathered that I really enjoy steamed kale). Here’s a picture!

Vegan Tofu Egg Salad Lettuce Wrap with steamed kale.

Vegan Tofu Egg Salad Lettuce Wrap with steamed kale.

Finally, Cornmeal Encrusted Tofu with Tomato and Basil Sauce!!

This one satisfies my old love for chicken parmesan. Really, the protein you use doesn’t alter the taste very much — what matters most is the delicious breading and the act of frying the “cutlet” in high quality olive oil.

My favorite trick is to use corn meal as a base and add spices to it. This time around, I added a few pinches each of rosemary, garlic salt, and paprika, and just a half a pinch of cayenne pepper for kick. I dredged slices of firm tofu in this mixture and then fried them lightly in a non-stick pan with just a tablespoon of olive oil. (Pro Tip: When cooking with olive oil, I keep the heat just below medium to avoid reaching the oil’s smoking point; this keeps the fats from becoming unstable and losing their nutritional value.)

Meanwhile, I started some fresh onions and garlic with olive oil in a large saute pan, cooked them on low-medium until soft and translucent, and then added large can of organic crushed tomatoes (not fresh, I know, but I’m super picky about tomatoes and everything in the store sucks right now, and I’d rather used good canned tomatoes than crappy fresh tomatoes — just my preference).

What made this sauce awesome was that it required only ONE other ingredient: more fresh basil from our herb garden! Here’s a pic of this magic in progress:

Cornmeal Encrusted Tofu with Basil and Tomato Sauce!

Cornmeal Encrusted Tofu with Basil and Tomato Sauce!

 

Question of the Day: What’s cookin’ in your kitchen?!

 

-Matt

 

 

Portland Racing!

June 18, 2013 in Health, Race Events by Samantha

As hopefully all of you know by now, LeakyCon is in 9 days (omg what how). Also in 9 days, is the first annual Fittie 5K. I’m so excited for this race because last year, at LeakyCon 2012 in Chicago, I ran in the Chicago 10K.

Sam Chicago 10K

This year, I get to run alongside hundreds of other nerdy, wonderful, passionate LeakyCon registrants! Mah peeple.

Sam Fittie 5K

Read the rest of this entry →

Fittie Goes Military

June 11, 2013 in Air Force Training, CrossFit, CrossFit, Exercise, Fitness, Running by Samantha

If you follow me on Twitter, you may have caught my bit of an “announcement” that I made late last week.

Sam Air Force Tweet

I joined the United States Air Force! Me. In the military. chuckle

Joining the military has been in my mind, however not seriously, since high school. It wasn’t until about a year ago that I started seriously considering joining the Army.

A few months ago, I decided to look into the Air Force and the Navy as well. After a couple of hours of research, there was really no question. Not only was the Air Force on the top of my list, I knew I was going to enlist. Read the rest of this entry →

Healthy Substitutes For Old Favorites: Easy!

June 9, 2013 in Bees, Diet, Fiber, Food and Recipes, Health, Nutrition, Tempeh, Vegetarianism by Matt Maggiacomo

Ahhhh, seafood. It might be the only thing I truly miss since committing to a vegan diet.

Seafood isn’t simply a category of food that I used to enjoy. In New England, fresh seafood is a huge part of our culture. You’ve probably heard the jokes about how Bostonians love their chowda, but the fact is that the best clam chowda on the planet originates right here in Rhode Island. And it’s best in the summer, and this will be my first summer without it.

I also miss salmon from time to time. Honey-glazed salmon served over brown rice or quinoa was a weekly staple in my household before I went vegan. There are many reasons why I’m glad I don’t eat salmon any more, but none of them have stopped salmon from being delicious, and fond memories of it persist even as I approach my one-year veganniversary.

Here’s a fun fact though: I still eat honey. Most vegans don’t, and many of them would take issue with my calling myself a vegan despite eating honey. Well, here’s the deal: Honeybee populations are collapsing. It’s an unsolved mystery, but my money’s on systemic pesticides. This is a complex issue for another time, and probably also another blog, but long story short: It’s really important to support local, organic honey farms. Without healthy populations of honeybees, entire sections of the agriculture industry could collapse. Given how much local produce I eat, it’s in my best interest to throw some money at a local beekeeper every so often.

I don’t eat it on a regular basis, but occasionally we’ll pick up a jar of honey at the farmer’s market. The other day we snagged a jar of the best honey I’ve ever had in my life: Aquidneck Honey’s specialty product, hot honey. It’s like regular honey, except it’s infused with Scorpion peppers. It’s fucking delicious, and its best use is as a marinade.

The other day, I took a package of tempeh, cut it into filet-sized pieces, and steamed it for ten minutes. Then I lightly oiled a skillet, covered the tempeh with the hot honey, and grilled it up with some pineapple. Served over quinoa, the honey-glazed tempeh proved to be a perfect, uber-healthy alternative to my old favorite. Here’s a picture!

 

Honey-glazed tempeh with grilled pineapple and quinoa!

Honey-glazed tempeh with grilled pineapple and quinoa!

Hold That Thought

June 4, 2013 in Update by Samantha

I HAVE BEEN SO BUSY I HAVE NO TIME I HAVE BIG NEWS BUT LIFE MAN IT’S HARD.

I’ll be back in action next week. I’m sorry!

 

Here have some fawns.

Sam Fawns

 

Fittie Summer Fun Time!

June 1, 2013 in Carbohydrates, Diet, Exercise, Fiber, Food and Recipes, Health, Nutrition, Vegetarianism, Whole Grains by Matt Maggiacomo

Guys. It’s JUNE. Who cares that summer officially begins three weeks from now. I’m ready for summer now, and so I am declaring today the official beginning of Fittie Summer Fun Time.

I haven’t checked with my fellow bloggers if I have the authority to do such a thing. By the time you read this, I may already have been kicked out of my corner office at Fittie HQ.

Regardless, now that it’s basically summer, you might have noticed that the produce at your local market is looking a little less mangy. That’s because some of it might actually be local and not shipped in from Chile (unless you live in Chile, in which case I’m totally crashing on your couch next January through April).

The arrival of fresh, local produce can only mean one thing: It’s time to eat a metric shit-ton of fresh, local produce!

Samantha is very kind to cite my healthy diet in her most recent post. In fact, it’s been my consistent running routine that’s kept me moving toward my weight loss goal for the past few months (I am very close to hitting 80 pounds lost!). My eating habits have remained vegan throughout the spring, but I wouldn’t say that they’ve been particularly healthy – at least not by my usual standards. The lack of decent, fresh produce has led me to rely on alternatives like canned tomatoes and frozen kale — not unhealthy by themselves, but once I open the door to convenience vegetables, other convenience foods start to creep in. Processed soups, frozen pizzas, and snack foods have all made appearances throughout the year, and I’ve found myself feeling less motivated to put serious time into cooking fresh meals.

No worries though, my friends! Just this week I renewed my commitment to my nutritarian lifestyle, and on Tuesday I came home from the market with several bags full of fresh veggies and fruit. I’ve been back on track with my daily bean and kale soup, fruit and nut breakfasts, and giant afternoon salads. Dinners have been fresh and healthy. The other day, I borrowed an outstanding recipe for chickpea and brown rice-based veggie burgers from my friends Kate and Josh — I’d share it with you, but they’ve sworn me to secrecy! Sorry! And this evening, I enjoyed creamy avocado pesto (courtesy of this recipe) made from fresh avocado, basil, lemon, garlic, cold-pressed olive oil, and a little bit of salt, and served over a small serving of whole grain pasta.

Sound good? This stuff isn’t hard to find! Get to your local fresh food store or farmer’s market, stock up on fruit and vegetables, and eat like a true champ!

 

Avatar of Lauren

by Lauren

SmoothieLuv, then popsicles.

May 24, 2013 in Food and Recipes by Lauren

I have a sexaaay smoothie for y’all.

It’s super simple and SO effing delish. It’s perfect for summer and is filled with vitamin C to strengthen your immune system if, you know, you live in a place that’s 80 degrees one day and 40 degrees the next (not pointing fingers, but if I was I’d point straight at Chicago).

All these cray weather changes make me feel like poo, but this smoothie made me feel amahhhzing (RIP Happy Endings).

Here’s what you’ll need:

Ingreds

- 3/4 cup of diced pineapple (I used frozen, but do whateva! Just try not to use any with added sweeteners or gross stuff)

- 1/2 orange (or maybe grapefruit would be awesome?! OMGee I love grapefruit)

- 3/4 c milk of choice (I used coconut)

- 4 large strawbz (I used fresh, but you can use frozen!)

- 1/2 tbsp chia seeds

Dass it.

Put the milk, chia, and pineapple in your blender and blend that first (unless you have a high powered blender like a VitaMix, in which case you can put errthang in at once like some effing magic trick I DON’T WANNA TALK ABOUT IT.)

Add in the berries and orange, blend on high until smooth. Pour dat sheez in a glass and DRANK.

smoothie cup

I wish I had the ability to show you how beautiful the color of this smoothie is but alas, I was twerkin with an iphone and terrible mid day lighting (not blaming anyone for that, but I AM pointing my finger straight at Chicago again, so…). In person, it’s a beauteous bright pinky-orange like a sunset. Romantic as HAYLL.

This makes the PERFECT amount to fill one pint glass with smoothiegoodness (one word).

OR. OR. OR.

You can pour the smoothiegoodness into some popsicle molds (I got mine at IKEA for $1.99) and freeze dat sheez!!! Delicious, healthy popsicles full of vitamin C, fiber, and a touch of healthy fat and protein.

Other add-ins:

  • ground flaxseed to up the fiber content
  • your favorite yogurt to make it supa thick and creamy
  • a scoop of nut butter to add some extra fat and protein (holla staying power!!!)

Make this smoothie plz? Tweet me pics?

What is your favorite immune-boosting fuel?

xo

L

 

You ARE the Weakest Link

May 21, 2013 in CrossFit, CrossFit, Exercise, Fitness by Samantha

Let me tell ya, being the weakest person at CrossFit gets really old. It will never discourage me from going, but it’s just… getting old.

I haven’t been going very consistently, but I’m back at it this week. I went to class this morning, and it was a great workout. I’m not necessarily embarrassed by my blatant weakness, I just feel like I want to be strong RIGHT THIS VERY SECOND. I’m a very impatient person.

I wish I had Matt’s healthy diet plus my own fitness motivation. I think I’d be doing a lot better if I were preparing fresh meals every day!

Blah blah blah complain complain. Mondays are my fattest day (like most people’s post-weekend blah), so excuse my moment of negativity.

 

I have big news next week! And it comes right after we’ve all watched 12 hours of Netflix on May 26th. hashtag arrested development.

Sam Banana Stand

My First (And Second) 5K

May 18, 2013 in Exercise, Fiber, Fitness, Nutrition, Running by Matt Maggiacomo

Last week, I intended to write a Fittie post about my first-ever running 5K. Clearly, I did not. Fittie foul!

It’s totally cool though, because since last Saturday I’ve had the opportunity to run my second 5K, and I feel so much more legit now that my resume has TWO 5Ks on it.

It seems like just yesterday I was fighting my way through three-minute intervals, texting Sam and Melissa about how proud I was to have just run for almost a quarter of a mile. What gracious friends they’ve been through this entire process. Basically every text I’ve sent them has followed this template:

GUYS. I JUST RAN FOR _______ MINUTES. AAAAGGGGHHHHHHHHHH.

Training for a 5K has been nothing short of awesome. Every day brings a new personal best. Every session is filled with little surprises as your body gets stronger, faster, and more agile. Every post-run stretch comes with the realization that your legs are getting noticeably fitter, trimmer, and more muscular. As a guy who’s had enormous legs his entire life, witnessing the transition has felt like being privy to some kind of quiet miracle.

Now that the training is up, I’ve decided to stay in the 5K pocket and just get better at it. I’d like to train for a 10K at some point, but I also feel like I’m teetering on the edge of 5K-ness, and I want it to become something I can do without really stressing over it. I already feel like that goal isn’t too far off.

One major difference between my first 5K and my second 5K — I didn’t spend the last 0.75 miles of my second 5K feeling like I was going to die. Progress.

I’ve been kicking butt with the exercise lately. I do feel like I need to reconnect with my nutrition goals a bit though. Which is to say that I need to break out of winter mode and start investing in serious amounts of fresh produce. I still eat a solid eight to ten servings of fruit and vegetables a day, but I’m missing the glory days of last summer and fall, when I was up around twenty.

Perfect timing for me to recommit, too, because I’m pretty sure our local summer farmer’s market reopens this weekend! Heck yeah. Fiber y’all!