Jordan Hasay joins Rex and Adam to round out a remarkable year on Living the Run. Jordan as usual lit up the studio as she continues to exemplify the highest quality in athleticism both physically and mentally and why this formula continues to put a winning smile on her face!
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Oh the leftovers!
Don’t get bored of what’s in the fridge! Look at your leftovers as the great starting point for a nutrient dense week of meals.
Similar to how running can be a point of intimidation for the couch potato, the kitchen or healthy cooking can seem a task to some. However, before you call your local Chinese Food restaurant to get you through the rest of the week, try mixing and matching your leftovers for an interesting and nourishing new spin.
Last night on the show we tried Spinach & Kale Fritters made from left over potatoes, gravy, kale and spinach (you can use an egg or 1 tspn apple cider vinegar as the binder), process and put in oiled muffin tin. Bake at 350 until firm on the top. Let cool and remove from the pan. Use your left over mashed potatoes or sweet potatoes as the base for a thick soup!
I add coconut milk or raw cream and heat, next add chopped onions and leeks and kale and boil down for a smooth, yummy soup. Leftover potatoes make great dumplings or pancakes – you can use shred kale, spinach and carrots, mix into the potato with an egg and you have a great nutrient dense potato pancake!
What are other common leftovers – soup! Boil down that turkey or that ham and make a great broth. Turkey is excellent for tortilla soup and ham broth is perfect for split peas or green pea soup!
Use your leftover cranberry sauce and whisk it with olive oil and balsamic vinegar to make a tasty salad dressing!
Kale & Spinach Fritters
1 head spinach
1 bunch kale
½ cup leftover gravy
1 egg or 1 tablespoon apple cider vinegar
½-1cup mashed or roasted potatoes
Blend in a processor and scoop into oiled muffin tins. Bake at 350 until
firm on top. Let cool before removing.
-Virginia Marum VertFoods