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New Address!

For better or for worse, Fueling for Fitness now has its own address!

Check out new entries at http://fuelingforfitness.com.


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Last Fall, I couldn’t resist picking up butternut squash when it was on sale. It just sounds delicious. Butternut Squash. Why wouldn’t you want to eat that? The problem was that I didn’t grow up eating butternut squash, so I had absolutely no idea what to do with it once I took it home. After spending an embarrassingly long amount of time chopping up the squash with my $5 cleaver, I started panicking about what to actually do with it. I’m not big on stir-frys, and I really wanted to be more creative than that. Initially, I thought I could make a butternut squash lasagna, a Butternut Squash Cheesecake with Chocolate CrushCranberry Pecan Butternut Squash MuffinsButternut Squash BreadSquash, broccoli and barley salad, or Curried Barley Pilaf with Butternut Squash and Green Peas. However, that all went out the window when I came across this recipe. There’s something so comforting about mac and cheese. Yet, I often avoid it because it’s not usually the greatest for you. Plus, I had most of the ingredients already, so I didn’t have to go out of my way to pick up anything extra for it unlike the above recipes.

Butternut Squash Mac and Cheese
(serves 6)

Put a pot of salted water on the boil for pasta. Take a butternut squash and stab it a few times, making sure you get in deep enough to penetrate the seed cavity. Put in the microwave on high for 7 minutes, turn and cook for another 7 or until soft. Meanwhile cook a 1/2 package of whole wheat macaroni. Chop 1/2C of fresh chives and dice 4 large tomatoes. Grate a cup of cheese. I used a variety of cheese in the fridge, mozza, cheddar, jack, and swiss. At least I think that was what they were there were quite a few mystery cheeses. Remove butternut from the microwave carefully so as not to burn yourself, ditto when you cut it in half. Cut the squash in half, scoop out the seeds and discard. Scoop out the flesh – it should be nice and soft. Combine the squash flesh with about 1 1/2C skim milk and lots of salt and pepper. Whisk the mixture together and bring to a simmer adding a pinch of cayenne. Stir in your cheese until nice and melty. Remove from heat and stir in the tomatoes and chives. Combine with noodles and about 1/2Cplain yogurt. Put in a casserole and bake at at 425 for ten minutes then broil for another five.

While I love tomatoes, I didn’t think it seemed right to me to add them into the macaroni so that was the first thing that I omitted from this recipe. I also didn’t have chives, so I left that out too. As for the cheese, I used Allegra’s Fat-Free Mozzarella cheese (which is delicious by the way). Oh, and it just so happened that I was out of regular pasta, so I made this with rice pasta instead. Didn’t hurt this dish at all!

Taste? It did not disappoint me. But it made so much pasta that I ended up having to freeze some of it because I got sick of it after eating it for 2 weeks straight. As an added reassurance, I can report that thawed and re-heated butternut squash mac and cheese is just as tasty.

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I first tasted this incredible “pie” when my friend’s father made it one night for dinner. I really had to stop myself from devouring the entire quesadilla. I think it’s the Chipotle tortillas that really bring the flavours together. I begged him to tell me the recipe and immediately went to the grocery store the next day and bought everything I needed to make this for myself so that I could eat it again.

Chipotle Chicken Quesadillas

-oil (any kind, for frying… I used cooking spray)
-ground chicken
-green peppers, diced
-onions, diced
-dry mustard powder
-roasted red pepper and garlic seasoning mix
-red salsa
-green salsa
-chipotle flavoured tortillas
-cheese, shredded (I used mozzarella and and cheddar)

1.Brown the onion, green peppers, and ground chicken in a frying pan and season with dry mustard powder, roasted red pepper and garlic seasoning mix, cumin, salt, and pepper. Set aside to cool.
2.Spread a layer of the chicken mix over the tortilla, followed with a layer of green and red salsa, and shredded cheese. Repeat once more and finish the “pie” with one last chipotle tortilla.
3.Bake in oven. I can’t remember what I baked it with, but I’m going to say 350 degrees @ 20 minutes or so.

Just try to show some restraint with this!

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Baba Ganoush

You make baba ganoush with…
-1 roasted eggplant (45 min @ 40 degrees)
-several generous squirts of lemon juice
-2 tbsp olive oil
-3 tbsp tahini
-3 cloves garlic
-1/4 tsp paprika
-1/4 salt

Blend it all together and enjoy. Thanks to this recipe. The only thing I didn’t have was parsley, but it was still delicious.

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I’ve been a big fan of online blogging for several years now. I’ve kept various types of blogs over the years, but this is the first time I’ve started an online blog for the sole purpose of documenting my cooking adventures and fitness endeavours. In my humble opinion, these two activities can go hand in hand and the enthusiasm for one can fuel enthusiasm for the other. I love to cook, and I love to exercise. Eighty percent of the time, my exercise of choice is running. Resistance training at the gym makes up the other twenty percent. This year, I’m trying to make a more conscious effort to fit some Yoga in there somewhere because I hear it wonderful things about it.

One thing that I struggle with on a daily basis is finding the right foods to fuel the workouts for certain days. I find when I’m training for a race, I will really feel it when I haven’t fueled properly for a particularly hard run.

I’ve found the best resource of good recipes are from food blogs and I’ve decided to attempt to make my own small contribution to the web too, to share a few modifications to existing recipes, along with some of my own successful recipes (or failures!).

So that’s the short story. More to come later.

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