Be Squirrely

Becoming Pepper Potts

May 6, 2010 at 2:46 pm 1 comment

Are you an Ironman fan? I loved the first one so much I think I squealed and grinned. A lot. Needless to say, I’m pretty darn stoked that Ironman 2 is opening this weekend. You? So today I got my weekly GOOP newsletter, which is written by Gwyneth Paltrow. In it she details her fitness and food secrets that transformed her into Pepper Potts. I laughed out loud at the part where she says her 5-day (!) diet was enough to get rid of her “winter weight.” Wow, just one week, huh? Heck, I’ll try anything for a week. Especially if it would leave me looking like a buff and tough Pepper Potts. (Don’t you love that name?!)

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Ironman 2 Daily Prep:

7 am:

Wake up, have a green tea

Breakfast:

A Think Thin bar

or

Clean Shake:

1 cup Almond Milk

a handful of blueberries (optional)

A level scoop of Dr. Alejandro Junger’s “Move” powder

A scoop of Dr. Alejandro Junger’s “Nourish” powder

Combine ingredients in a blender and blend until smooth.

Note: Breakfast is a good time to take your daily multivitamin.

8 am – 9:30 Workout

Here’s a teaser for one of my workouts for Ironman 2. In order to view the full workout, just click on this link and enter your email address.

Do this video plus 45 minutes of dance cardio. Tracy Anderson has several dance cardio DVD’s available for beginners and upwards.

Post-workout:

Kale Juice

This is an incredibly healthy, refreshing way to start your day. Kale is full of calcium and antioxidants and just about everything else—it’s one of the best things you can put into your system. When juiced with a bit of lemon and agave, kale turns into a sort-of grassy lemonade. No worries if you don’t have a juicer, a blender and a sieve do the trick.

1 bunch of kale, stems removed and leaves washed

the juice of 2 smallish lemons

1 1/2 tablespoons agave nectar

1/2 cup cold water

Combine everything in a blender and blitz until completely pureed. It might take a little bit of time and a shove to get it going. Strain the juice through a fine sieve into a bowl, pushing down on the solids with a kitchen spoon being sure to extract all the juice. Taste the juice and add a bit more lemon or agave if you think it needs it. Pour into a glass and drink up.

1 pm Lunch Tracy sent me a few suggestions for a few healthy wraps – vegan and non-vegetarian.

Vegan Option #1

1 Mountain Valley Wrap (super low carb, low calorie, tortilla wraps that you can find at your local health food store)

1.5 tablespoons of Almond Butter

Chopped Dates

Vegan Option #2

Mountain Valley Wrap

1 Avocado

Tomato slices

Cucumber slices

Jicama slivers

Non-Vegetarian Option

Mountain Valley Wrap

Oven roasted turkey plain (no salt)

Tomato slices

Cucumber slices

1tbsp honey mustard (Mix 1 tbsp mustard with 1 tsp honey)

Lemony Grilled Chicken I came up with this recipe as an alternative to the wraps in order to add a little variety to lunch time.

Boneless, skinless chicken breast

Lemon juice

Olive oil

Salt and Pepper

Marinate the chicken breast in lemon juice and a tiny (emphasis on tiny) bit of olive oil. Season well and grill. Serve with the steamed vegetable or vegetable salad of your choice.

Afternoon:

Here are a few snacks to hold you over until dinner:

A small handful of almonds

or

A GT’s Raw Organic Kombucha (note: Be sure to stick with the bottles labeled GT’s Raw Organic Kombucha over the Synergy Organic & Raw varieties, as these have fruit juice in them.)

or

Kale Juice

Dinner:

Turkey Kale Soup Tracy also shared this recipe with me. Another super-low calorie recipe, it does not lack in flavor.

1 Yellow onion quartered

10 Cloves garlic minced

2 leeks

asparagus tips

3 Stalks of celery

1 Parsnip

A handful of thyme

2 Sprig rosemary

2 Low sodium vegan bullion cubes

12 C Water

Bunch parsley minced

2 lbs. Boneless skinless turkey breast

1 T Soy sauce

1-2 lb. Kale

Rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley. In a soup pot add remaining ingredients except for the kale, sauté on medium heat about 10 minutes so the vegetables start to brown.  Cover with water and add bullion simmer about 3 hours so the vegetables are cooked. Strain broth, meanwhile place turkey with seasonings in a covered roasting pan into a 370 degree oven. Roast about 1 ½ hours or until cooked. Take out of the oven uncover and let cool about an hour. Shred the turkey and add it to the strained broth. Take the stems out of the kale chop and add to the broth cook another hour. Serve garnished with fresh parsley and a splash of soy sauce to taste.

Chopped Veggie Salad Chop the vegetables of your choice into small pieces and dress with a light vinaigrette. I recommend shallots which add an extra kick. Here’s a combination I particularly like:

The lettuce of your choice

Steamed beets

Tomatoes

Celery

Cucumber

Corn

Basil

Note: Be sure to rotate the recipes to keep the days interesting.

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In preparation for the viewing of Ironman 2, maybe I’ll try to become Pepper Potts too and see what happens. What say you, dear readers? Anyone else?

Entry filed under: eats, just plain drivel.. Tags: drivel, eat.