In these last few days of summer — and some very welcome heat here in Toronto a few days this week – I’ve been using my new toy, the Nespresso Vertuoline (a sweet gift from the folks at Nespresso) to whip up these Iceberg Lattes.
I like to have one after a long run as it’s cold and refreshing, it’s got some electrolytes thanks to the coconut water, and some milk, which is good for post-workout recovery…but they’re good on any ol’ sunny day, too — no workout required!
1 Nespresso Vertuoline capsule of Decaffeinato Intenso or Altissio, brewed
3 oz. coconut water
2 oz. skim milk
2 tsps agave nectar (light or amber)
2 cups ice
Combine all ingredients except ice into large cocktail shaker. Stir to co,bind and dissolve nectar.
Add ice to shaker and shake to chill.
Pour entire contents of shaker, including ice into glass.
August 27, 2014
A few months ago, I worked out with Tracy Anderson and checked out the Samsung Galaxy S5 and Gear Fit. The Gear Fit is pretty cool if you’re looking to motivate yourself when it comes to monitoring your health as it’ll help you track your sleep, heart rate and more. Anderson talks more about it here in this video—check it out (I also spy with my little eye myself in this workout class, haha — and for the record, Tracy told me I did a great job in her class…what, what!).
The S5 also has some cool features—Smart Switch allows you to seamlessly transfer contacts, photos and music. And if you’re like me, you panic when your smartphone is low on battery, right? Well, the S5 has Ultra Power Saving Mode, which gives you 24 hours of battery life with only 10 percent of a battery charge.
As for the camera, it’s a 16 megapixel camera that features high-dynamic range, selective focus and a super fast Auto Focus of up to 0.3 seconds.
Plus the phone is certified IP67 dust and water resistance, so you can feel confident your phone isn’t being harmed by everyday elements.
Sound good? Want one? Well, then, you should enter my giveaway! I have one Samsung Galaxy S5 and Gear Fit package to give away (valued at $1,000).
The giveaway is open to Canadian residents and ends at 11:59 p.m. EST on Tuesday, September 2, 2014. The winner will be chosen at random. (Should I be unable to reach the winner within 48 hours, another will be selected.)
You can enter once each of the four ways. Ready? Here’s how to enter:
- Email. Email me at firstname.lastname@example.org. Please include your mailing address and phone number, and put “Samsung Galaxy and Gear Fit” in the subject line.
- Instagram. Follow me on Instagram (I’m @healthandswellness on Instagram) and then regram the Instagram photo I’ve posted for this giveaway with caption: So @healthandswellness is giving away a @SamsungCanada Galaxy S5 and Gear Fit, and I want to win! Visit www.healthandswellness.com to find out how you can enter.
- Facebook. Like the HealthandSwellness page on Facebook, and then post a comment on the photo of the Samsung Galaxy S5 about how you hope the Gear Fit will help you when it comes to your health.
- Twitter: Follow me on Twitter (I’m @healthswellness) and then tweet: I’m entered to #win a @SamsungCanada Galaxy S5 and Gear Fit from @healthswellness. Here’s how to enter: http://bit.ly/1qfihpM
August 26, 2014
In the summer, I tend to cook less often — I prefer to spend time out on a patio or at the park than in the kitchen. So simple dishes that are tasty and super quick to prepare are a must — and I’m adding this campfire couscous recipe to my rotation. I like the sweetness from the dried fruit, and the crunch from the peanuts (and remember, peanuts are healthy for you
!) — and I’m always looking for carb recipes since I’m apparently always marathon training, haha.
(Oh, I added parsley to my dish, mostly because I wanted a bit more colour to the dish. I bet this recipe would taste just as good made with quinoa instead of couscous, too!)
1 Tbs peanut oil
1 carrot, sliced
2 cups water
1 cup couscous
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ginger
Pinch ground coriander (optional)
1/4 cup dried apricots or cranberries, slivered
1/4 peanuts, coarsely chopped
Heat peanut oil in pot over medium heat. Add carrot, cooking until just tender. Add water and bring to a boil. Add couscous and spices and stir.
Cover and remove from heat. Let stand until liquid is absorbed, about 4 to 5 minutes. Add in apricots or cranberries and peanuts.
August 25, 2014