FLY Project: Monsoon is in!


It’s going to take awhile for me to get back to the distance I’m aiming and training for knowing my body is still adjusting and re-adjusting but with determination and persuasion, everything or anything is doable!

The summer finally gave it’s final push, our tropical country has welcomed the monsoon season.

On my 7th week, I worked on running intervals. I’ve progressed from jogging an entire 3km. Started to follow the Jeff Galloway Run-Walk-Run running method again and perhaps, going to push for another Marathon next year.  It’s been 5 years since The Bull Runner Marathon and my first international race in Singapore.  Within the weeks of logging in mileage, I have improved, cutting 8 minutes of my time from the first day, 35 minutes down to 27 minutes for a 3km and 35minutes for a 5km (3km jog, and 2:1 towards the last stretch). Hopefully, in time, I’ll be able to achieve 3km in 18minutes (my then PR) and 25minutes for a 5km.

Towards the start of my 8th week. Life as it happens was quite challenging but  thankfully, I was still able run 3kms with a 1.5km walk, 4kms run and lifted some weights, a 1000m catch-up freestyle paddles and a half-day Bodyblast Pilates program at Vivian Zapanta’s Studio in Salcedo Makati for some core work.

Just like in any program towards progression, one had to keep on challenging himself or herself in order to move forward and achieve goals.  This is where the new challenge hops in. I have signed up for V2Fix Challenge, arranged by Vivian Zapanta in collaboration with V Kitchen. It’s time to add body weights and pay attention to nutrition.

I’ll let you know how it goes with the program. Wish me luck!

RECIPE: Mushroom Veggie Burger Patties


Last month I was told by my OB-GYNE that not only do I have Polycystic Ovary, my other ovary is likewise Cystic hopeful that it won’t grow any bigger hence it should be monitored and well taken cared of. I have been alerted and since prevention is better than cure, I’m just really glad that I have already switched to a healthier lifestyle albeit it’s still a continuous work in progress, I’m getting rid of having that occasional Chicken – I was able to abstain for it for almost a year but since I was told I lack Iron and the restaurants and other caterers don’t often offer much greens and iron-filled goodies, Chicken was the last resort.

These past few days, I have been exploring and trying to taste as much Mushroom burger patties in the metro in order for me to mix and match to my palate. Aside from Echo Market’s readily made patties, I came across this scrumptious recipe online which I would want to share and archive.

It will only take you 15 minutes to prepare, 15 minutes to prepare, 30 minutes tops!

  • 3 tbsp olive oil
  • 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
  • 1/2 cup finely chopped onion
  • 6 cloves minced garlic
  • 2/3 cup rolled oats
  • 1/3 cup shredded Parmesan
  • 3/4 cup breadcrumbs
  • 2 eggs, beaten
  • 1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Personal Note: You may also add few almonds and raisins as you desire.

Preparation:

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.Serve with your favorite burger toppings.

You may also separate it like ground meat and have it as substitute for your red sauced pasta or any meat recipe substitute. YUM!

Raw Diet: Veggie-Nut Burgers


I don’t believe in dieting but I am here to try out healthy and yummy edibles. The year hasn’t been too adventurous since I turned my back on beef and pork but I wouldn’t want to limit myself to just greens, tofu, mushrooms, fish and fruits. Today, I tried out a new recipe that doesn’t require a skillet lest any form of heat and oil.

Sounds good? the word burger next to the Veggie Nut got me to try. Give yourself 5-10 mins tops to prepare.

What you need:

  • Food Processor
  • Chopping board
  • knife
  • Molder

Ingredients

  • 2 cups almonds or walnuts or pecans (presoaked nuts gives a more fluffy end result)
  • 2-3 large carrots
  • 1/2 large onion or more to taste
  • 1 large handful of fresh parsley
  • 1/4 cup lemon juice
  • Garbanzo beans / Green peas (soaked in water) – optional
  • 1 tsp Crystal Salt
  • pinch of ground pepper

* You may add raisins, ripe mango

Procedure:

  1. Prepare all ingredients
  2. Put all ingredients in the food processor except lemon juice
  3. Add lemon juice soon as you have all solid ingredients together
  4. Have the food processor chop all the ingredients perhaps 30 sec – 1 minute
  5. add water if needed.
  6. scoop off the processed ingredients to the molder forming as burger patties
  7. Serve

You may also just mold the burgers yourself. You can also grill the burger if you want but this is meant to be eaten – Raw.

Serving size: 4 pieces

Verdict:

It does taste pretty good! Remember those liver pate we add to our canapes? it actually looks like one and the taste is sublime – not bad for veggie burgers. You may add sweet raisins or ripe mangoes for more flavor.

12 Days of Christmas Fitness Giveaway

Due to the festivities, we are sorry for the delay but here it is.. we’re resuming. Well be giving away FLOW YOGA MANILA 1 month yoga gift certificate! We’re all about starting over and challenging yourself to gain more. Here are the Questions:

  • What motivates you? How do you bring yourself back to your game?
  • Have you tried any new healthy raw recipes? What made you?

To most of the winners, we’ll be dropping off your prize at Curves 2/F Serendra, Bonifacio Global City this week. The rest, we’ll get in-touch with you regarding pick up points. You can tweet us through @FTWMagazine, too!

Week 5: Regaining Base Mileage and Tofu Recipe


Last week’s training plan wasn’t as enduring as it was compared to the previous mileage logged-in due to the home chores and energy expelled during the relocation carrying loads of books, moving shelves and cabinets.
This week since early morning new work responsibilities and obligations are scheduled every other day, I am going to work on enduring non-stop 5km’s until my body get used again as its base mileage.
I’m still aiming and hoping I’d be able to log-in mileage every Wednesday’s and Friday together with the boyfriend after his working hours but for now, let’s set on something agreeable and plausible.
Date Duration: 24 April -1 May
Sun Mon Tues Wed Thurs Fri Sat Sun
5km Rest 5km XT 5km XT 5km TRX

XT consists of rounds of TRX for the core and strengthening, videos from Katrina and Karena of Tone it up and few light weights to hold on to while working in between reading e-mails and paperwork.

Recipe of the week

Continue reading “Week 5: Regaining Base Mileage and Tofu Recipe”