Monthly Archives: February 2011

Introducing Epic H2O natural energy & recovery sports drink mix!

Introducing Epic H2O, a natural energy/recovery sports drink mix, to the Austin area!  I tried it today and shaved 11.5 minutes off my normal 5 mile walk/run time.

Free samples to the first three respondents to post a comment on my blog, who are running the Austin Marathon this weekend!!!

The creator of Epic H20 is my college nutrition professor!  Here is product info directly from the product website:

About Epic

EPIC began when UVM athletes asked what was best to drink during breaks in the action. Evaluating the competitive athletes’ needs: which are enhanced hydration, endurance, performance, and recuperation, Dr. Tyzbir formulated EPIC. All natural ingredients provide muscle with the nutrients it needs to rebuild itself. Epic contains: Glucose for immediate energy and to help rebuild muscle glycogen; a proprietary blend of Essential Amino Acids to assist in muscle repair and rebuilding; Electrolytes to avoid muscle cramping; and water soluble Vitamins and Antioxidants to reduce delayed onset muscle soreness.

Learn More About Why Epic Works So Well »

About Robert S. Tyzbir, Ph.D.

Dr. Robert TyzbirRobert S. Tyzbir, Ph.D., is an honored professor of Sports Nutrition and former chair of the Department of Nutrition and Food Sciences at the University of Vermont (UVM). His enthusiastic, stimulating teaching style coupled with his belief that research and creative quality teaching go hand in hand, have earned him the 1988 Joseph E. Carrigan Award for excellence in undergraduate teaching, the 1990 UVM Alumni Association’s George V. Kidder Outstanding Faculty Award, the 2004 U.S. Department of Agriculture Food and Agriculture Sciences Excellence in Teaching Award, and the 2007 Kroepsch-Maurice Excellence in Teaching Award. He is a member of the American Society for Nutritional Sciences, the Institute of Food Technologists, and the Nutrition Society of Great Britain.

Dr. Tyzbir is known internationally for his research and, more recently, he has begun to investigate the link between people’s attitudes about eating and exercise and their body size, shape and composition.

A portion of each sale will be donated to the Tyzbir Scholarship fund supporting financially needy students studying nutrition at UVM and to Smile Train, putting a smile on children’s faces by repairing cleft palates. Help put a smile on children’s faces while using the best sports supplement available!

About these ads

What does it mean to “eat local”?

Eating local continues to be a major buzzword in our communities, yet there is no standard definition to judge success.  What does eating local mean to you?  For some it means shopping at a farmers market once a week for the majority of their produce.  For others it means reading signs and stickers at the grocery store to try to find out where the food items came from.  And for many others, it means assessing every single food item they purchase to determine if it was locally grown, produced or prepared.

I found a great article in the Statesman this week to help those in Austin, TX with a little preliminary research into which restaurants are currently buying from local farms on a regular basis.  You will still need to ask questions at most eateries, but this is at least a step in the right direction.  If eating locally is important to you while dining out, please use this list as a guiding tool, and continue to request local ingredients at your favorite restaurants.

http://www.austin360.com/food-drink/in-effort-to-define-local-area-farmers-make-1255846.html?srcTrk=RTR_122276

Super Bowl party leftovers ??? What to do with them..

So, we had a pretty successful Super Bowl party last night, so much fun that I forgot to take pictures….not even of all the lovely food!

The quandry now is what to do with all the leftovers!  Here is our menu:

Southwest Layered Bean Dip, Baked Boneless Buffalo Tenders, Veggies and Blue Cheese dip, Turkey and Bean Chili, Queso, Cornbread, Guacamole and Salsa and Chicken and Veggie Quesadillas.

The Leftovers: TWO whole pans of uncooked chicken tenders (all marinated and breaded, just not baked yet), 3/4 of the bean dip (the kind covered with lettuce, tomatoes and avocado), chili, LOTS of Queso and Cornbread and the chicken and veggies for quesadillas is all cooked and separated in storage containers.

So, how much can I freeze and what do I have to use up today?  I’m pretty sure I can freeze the chicken tenders as they are, the chili can be frozen, as well as the cornbread.  But what do I do with the Queso, bean dip and quesadilla fillings?  Sounds like we’ll be having chicken and bean enchiladas/quesadillas or tex-mex salads for the next 2-3 meals!

Anyone have any other suggestions?  Maybe a chicken tortilla soup??  Please help me use up this yummy food…….