Work outs and more food.

Well, well well. I'm going feel today in the next couple of days... I started out with Cyclo-ZEN 8' power workout, then went to Cyclo-SPIN 4, and finished of with Cyclo-BREATH. With Cyclo-Club's website all of these are on line, so, if you don't have the disk for cyclo-Breath, its worth the try It'll make a difference once you have Breath system 1-3 and a strong core!

These spin classes are fantastic. I talked to Graeme a couple of weeks ago, I've been creative on my off season this year as I have a good grasp of what to do after having done the off-season plan for two years and the CORE workouts now for 4 off-seasons. ALWAYS keep your workouts fresh. Back to the phone conversation, seems that a few of us still use the training plans. But with the whole system on line if your not going to race, or your not an "A-Type" the on-line system will make you a cycling beast and your friends just may not like you come the spring.

ON FOOD: well, I've read the Thrive Diet and I wish he had covered the argument of how a Vegan can get the right protein w/o animal proteins. That being said, it's a good book and there is a lot of info and food styles to add to my diet. I got the Vega Vanilla Chi protein shake, yum (Café Whey Mocha is still my favorite). I'm not giving up meat either but with my grocery bill jumping through inflation, I got out my "Full of Beans" cookbook and checked out a few recipes. I've done the Chili and it was a winner in the house, tonight will be the meatless lasagna and I'll let you know on that one. The beans come to be $0.75 for the meal where as the ground turkey is $8.00 so replacing meat even twice a week is a savings of $14.50. All prices Canadian.

Chili

beans, low-cal, main dish, Vegan

2 tsp canola oil
2 onions; coarsely chopped
2 stalks celery; coarsely chopped
2 cloves garlic; minced
1 green sweet pepper; chopped
1 can (19 oz/540 ml) tomatoes
2 tbs chili powder
1 tbs unsweetened cocoa powder
2 tsp ground cumin
1/2 tsp Salt
1 tsp granulated sugar
1/2 tsp crushed red chili pepper
1/4 tsp Cinnamon
4 cups red kidney beans; cooked
1 can (14 oz/398 ml) tomato sauce

--In large nonstick skillet, heat oil over medium heat; cook onions,
celery, garlic and green pepper, stirring occasionally, for 15 minutes or
until onion is translucent.
--Stir in tomatoes, breaking up with fork, chili powder, cocoa, cumin,
salt, sugar, red chili pepper and cinnamon. Cook for 5 minutes. Stir in
beans then tomato sauce. Simmer, covered, for about 1 hour. Or transfer to
10 cup (2.5 L) casserole or two 6 cup (1.5 L) casseroles and bake in 350°F
(1 80°C) oven
for 40 minutes or until heated through and flavours have blended.

Notes: FULL OF BEANS: 96

Yield: 6 servings