Sunday, September 30, 2012

ICEdot Bound

Hey everyone!

Thanks for stopping by Simple Honest Real! I've decided to blog solely over on the ICEdot Athletes site for the time being. I have loved writing here on my sweet little site, however, I am a firm believer in quality over quantity. I would rather write one quality blog instead of throwing together some not so stellar work for two different sites. I fully intend to keep my recipes up and running here for your use if you ever choose to try them out. However, the ICEdot blog is where new posts will be published. The ICEdot team and myself work really hard to put together interesting and helpful pieces so please, head over there and read, read, read! We cover a wide variety of topics from nutrition, to workouts, to training plans, to motivation, to gear, and much, much more. It truly is a great community full of knowledgeable and kind athletes. Come check us out! 

Thursday, June 21, 2012

Long Time, No Post + Weekly Meal Plan

Well, it has been a looooong time! Life got busy with the end of the school year, moving, training, etc. Now that things are settling down, I want to get back on track here and publish more posts. After all, I am passionate about food, nutrition, and training/racing and I truly love writing about it. So, without further ado I thought I would post our meal plan for this week. I love reading about what others plan. Often times, I find myself stuck in a dinner rut and seriously lack creativity in the kitchen. Reading about what other people eat is not only helpful but also inspiring and gets me out of that rut.

My goal for each meal is to include some veggies, a whole grain, and some protein. I like to keep it easy and don't want to spend forever in the kitchen so don't expect some gourmet, 72 step recipes here. I appreciate them but am not interested in making them! I planned only three dinners this week as we have been/will be eating out of the house several nights (watching the OKC Thunder in the NBA finals...THUNDER UP!). 

Dinner #1 
Rosemary Turkey Burgers
Roasted Organic New Potatoes from the Cherry Street Farmers Market
Roasted Organic Broccoli with Garlic (also from the  Cherry Street Farmers Market)
*no pictures for this one...sorry, bad food blogger. 

Dinner #2




Dinner #3
No whole grains here but still tasty and good for you!


This week was all about convenience yet keeping it healthy. That is the bonus of the blog. When I am stuck on dinner ideas I just check out the archives. Bound to be an idea in there somewhere! 

Enjoy! 

Monday, March 26, 2012

Pasta in Ten

It has been a while since I posted and I apologize for that!

To be truthful, I was putting all sorts of pressure on myself to get X number of posts in per week, even on days when I came home from work and was exhausted. That pressure lead me down a road I didn't want to be on. I was feeling forced to blog, like it was one more thing I needed to do in my crazy busy day.

I want this blog to be a source of excitement and joy and never, ever something I feel like I have to do. Food, nutrition, and fitness are my passions and this blog is meant to fulfill and support those passions. Plain and simple. So, I've decided to post when I feel like it. That could mean posting seven times per week or once a month. Who knows. Remember, this is for enjoyment...no pressure allowed :) For those of you who read, I know you'll understand and I hope that you'll choose to stick around. If not, that's cool too. 

Anyways...you pasta lovers are going to be happy about this one! This dish contains four ingredients, is perfect for lunch or dinner, and is pretty well balanced. Oh, and it takes ten minutes. Perfect. 


What You Need
  • 2-3 servings whole wheat pasta
  • Canned chickpeas
  • 1 wedge laughing cow cheese
  • Big ol' handful spinach
What You Do
  1. Boil your pasta
  2. While the pasta is doing its thing, drain and rinse your chickpeas (rinsing them removes the excess sodium)
  3. Once pasta is cooked to your liking, drain and place back into pot. Combine with chickpeas and spinach. The heat from the pasta will wilt the spinach so it's not so voluminous.
  4. Place the cheese into the pasta, chickpea, spinach mixture and stir until it is melty.
  5. Plate and eat! I added some sriracha because sriracha makes everything better...plus a sprinkle of parm. 


You've got fiber (pasta), protein (chickpeas), vitamins A and C (spinach), and calcium (cheese). 

Enjoy!


Friday, March 2, 2012

Vega Sport System... for YOU!

I've got a great deal for you!

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If you remember, a while back I did a review of the Vega Sport System and was really impressed with the products. They tasted good, fueled my workouts, and were made with legit ingredients. That is all you ever really need, right? Right.

Would you like a chance to try these stellar products? Boost your workouts with an effective plant based formula? Well, guess what? You can!

The cool people over at Vega are offering a sweet deal for all the Simple Honest Real readers. All you need to do is ENTER HERE for a chance to receive a FREE trial of the new Vega Sport System.

Included in the Vega Sport Sample Pack:

  • Prepare: Vega Sport Pre-Workout Energizer
  • Sustain: Vega Sport Hydrator
  • Recover: Vega Sport Recovery Accelerator 

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Quantities are definitely limited and this is a time sensitive offer, so hop to it!

Happy training! 


Wednesday, February 22, 2012

Three Cheers for Quinoa

Where did February go? Whoops. I swear it was Christmas 2 days ago?

Lets talk quinoa! Quinoa is a tasty, nutrient rich "grain" that can be easily prepared and enjoyed in a number of ways. Although it looks and tastes like a grain, in actuality it is a seed! The best thing about quinoa is that it is a wonderful source of protein, making it a staple in many vegetarian and vegan diets.

I use quinoa a lot when I am not in the mood to think up a creative recipe or when I'm pressed for time. I know that if I cook up a batch and throw it together with other random ingredients, I usually end up with a yummy meal in no time. In fact, I created this little meal last night on a whim and it ended up being great.


In the mix I've got...

  • cooked multicolored quinoa (around half a cup?)
  • one apple chicken sausage link
  • sliced organic red pepper
  • handful spinach
  • drizzle of black cherry balsamic 
  • sprinkle of feta and parm
How to do it...
  1. place 1 cup quinoa in 1 1/4 cup water, bring to light boil, then let simmer on low, covered for 30 min.
  2. slice and saute chicken sausage in wok
  3. add peppers to wok once sausage warmed and cooked through, cook until tender
  4. throw handful of spinach in a bowl
  5. throw quinoa and sausage/pepper mix on top
  6. drizzle with balsamic
  7. top with cheese


This is a keeper! Enjoy.

Don't forget to check out the ICEdot blog!!!


Thursday, February 9, 2012

Blackberry Vanilla Flax Muffins

In running news...the ICE.dot blog was updated yesterday! If you're interested in reading up on a basic, no frills half marathon training plan, head over and take a look.


I was in the mood to bake yesterday and was wanting something with berries in it. I spied some frozen blackberries in the freezer and thought they would work wonderfully in a muffin. I gathered my supplies and got to work. The result was a really moist, berry filled muffin that is perfect for a quick breakfast or snack. I ate one as pre workout fuel this afternoon and it did a great job of giving me energy without making me feel like I wanted to hurl while hitting the treadmill and weights. Perfect. They are made with whole wheat flour and for an added kick of nutrients, I included some flax oil. Gotta love your omega-3 and omega-6!


This is what you will need...
  • blackberries (I literally just poured some in the batter until I was satisfied with the amount)
  • 1 3/4 cups whole wheat flour 
  • 2 teaspoons baking powder 
  • 1/3 cup maple syrup
  • 1 egg
  • 1/4 cup applesauce
  • 1 tablespoon flax oil
  • 1/2 skim milk
  • dash of vanilla
This is what you do...


  1. preheat oven to 400 and spray your muffin tin
  2. mix together dry ingredients (flour, baking powder)
  3. in a separate bowl, mix together wet ingredients (maple syrup, egg, applesauce, flax oil, milk, vanilla)
  4. pour wet into dry, mixing until blended
  5. add blackberries to batter
  6. fill muffin tin cups roughly 2/3 of the way full
  7. bake for 15-17 minutes or until lightly browned 


Enjoy :)

Friday, February 3, 2012

Cheesy Broccoli and Pesto Frittata

I am so happy it is Friday!

Do you have fun plans for the weekend? I'll be doing my normal things. Running, grocery shopping, relaxing.

So, last night I looked in my fridge and had a difficult time deciding what to make. Having roughly three items in the refrigerator didn't help. I didn't really have only three things, more like seven. Point is, it is bare bones city in there. Although the choices were limited, I did have eggs and when you have eggs, a lot of meals are possible.

I pieced together a lovely little frittata that ended up being quite delicious!


I feel like you can't really screw up a frittata. Just through a bunch of stuff into a pan and call it a day. Easy. Tastes good. Good for you. 

For this concoction I used...
  • 2 eggs and 4 egg whites
  • a spoonful of pesto
  • a cup of broccoli
  • a layer of shredded monterey jack cheese
Here is what you do...
  1. turn on the broiler (mine was set to 450 then turned to 500 for the last few minutes of cooking)
  2. place broccoli into a greased pan (make sure the pan can go into the oven!!!)
  3. mix eggs, egg whites, and spoonful of pesto
  4. pour over broccoli
  5. sprinkle cheese on top
  6. broil for 7-9 minutes at 450 then just a few more minutes at 500 (keep a close eye on it)
  7. enjoy :)


This meal gives you protein and veggies, which we all know is a winning combination. I served mine along side some berries to keep things well rounded. 

I plan on doing some baking and soup cooking this weekend and I'll be sure to share the details with you soon. Happy Friday!