Tag: carbs

Fitness Swellness: What I learned at Sugo Sundays

boxing with Striking Concepts and Sugo

They had me at Sugo.

If you follow me on IG, you know I’m a fan of the food at Sugo, an Italian-American resto at Bloor and Lansdowne; I did an early carboload there for my Detroit Marathon last year, and just about two months ago, celebrated finishing the Great Virtual Race Across Tennessee (and Back Across Tennessee) with a meal there. The velvety sauce on the rigatoni, crave-worthy and the perfect comfort food!

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So when Sugo slid into my DMs and asked me if I wanted to participate in their first ever edition of Sugo Sundays, I was little confused as to what the goal of the fitness-focused workshop was but my immediate answer was yes, I’d love to take part!

For three Sundays in September, a group of about 20 or so of us met up at a track and first worked on a warm-up of dynamic stretches with some of the team from Myodetox, followed by a short run and running drills, then a kickboxing session lead by Striking Concepts. And last but not least, refueling on food from the team at Sugo, yasss!

(Plus, the folks from Myodetox offered some stretching and fascia work post-workout as well).

Sugo Sundays got me to foray into running again (I’ve been taking a rest since completing GVRAT mid-August), I had what is possibly my first (!) mini session doing fascia work with a physiotherapist (and I felt so much better afterwards–my body is a bit angry at me still from the 2000+ kilometres I did over the summer), and I found the kickboxing sessions enlightening; I’ve been to other classes at a few studios in the past but I find it’s very often not focused on form but rather just getting things done quickly in a HIIT format, and all I get mired up in is figuring out the damn sequence based on the numbers for jab, hook and cross. Here, thanks to Evan from Striking Concepts, I got to understand for example what angle my arm should be at, the proper positioning of my feet, and more.

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And from the refuel, I discovered that the Sugo kitchen can put out more than just great pasta. I missed week 1 of Sugo Sundays (it was a downpour and even though I’ve run and raced in the rain, I simply couldn’t get myself to bike to the track that day to start the workout drenched), so I missed the classic Sugo carb up (the meal was lasagna, still sad I missed out!). For week 2, the meals was keto (think trout and sauteed spinach) and week 3 was vegan (a quinoa bowl with tofu and an incredible chocolate cake), and both meals were very satisfying and ones I’d happily eat regularly. And I appreciated Sugo co-owner Conor Joerin saying that eating healthy means finding what works for you, adding that the team doesn’t eat pasta 24/7. So true, and why I bristle when people seem surprised I’ll happily eat a giant bowl of pasta or a plate of fried chicken. Do I eat that daily? Of course not! I eat what works for me.

I asked Conor what made them hold Sugo Sundays and he said he was initially inspired by a workshop he’d done with Lululemon a year or so agao and the lasting connections he’d made on that trip. With the pandemic and being a social person himself, he was felt this was a great way to build community and bring together healthy lifestyle-type folks with people from the restaurant industry (who, he noted, are not always leading the most active type of lifestyle). And he felt that with this continuing pandemic, and with us heading into the colder months, it was a great time to bring people together to make connections at a time when we all especially need it.

I’m sad Sugo Sundays is already over… but I can’t wait to set up an appointment at Myodetox and cook up something using the jar of organic tomato sauce made from tomatoes at Conor’s farm! Thank you to Sugo for the invite, and see you over a plate of pasta soon, or a slice of pizza (did you know they recently opened pizzeria Conzo’s next door to Sugo?)!

P.S. Conor promised us a few recipes from our refuel meals, and I’ll share those when I get them!

 

 

Leave a Comment October 4, 2020

Foodie Swellness: Delicious Olives from Spain

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Although I did not grow up eating olives from Spain (I actually was probably an adult before I tried them for the very first time), but they’re now something I can’t live without. I’ll regularly crave them (coincidentally, one of my cats loves tapenade, she is so much my spirit animal!).

I don’t see how one can’t love olives from Spain. They’re so versatile, for one. A simple bowl of them with your cheese and charcuterie boards. Or add olives from Spain for a brine-y bite to your salads or pasta dishes (pasta puttanesca is a classic favourite!). Baked into a focaccia so that each doughy bite has a bit of olives from Spain. And what about chicken? On it’s own, a pretty bland protein. Incorporate lemon and whichever variety of olives from Spain you can find at your local supermarket into your sauce, though, and you’ve got one mouthwatering, flavourful main course.

The different ways you can enjoy olives are practically endless when you also consider that there are so many wonderful varieties from Spain. I’m not an olive connoisseur but I try to pick up a variety I’m unfamiliar with when I’m shopping at the market.

And did know they’re loaded with antioxidants that research has shown to be anti-cancerous, and they also contain iron and inflammation-reducing oleic acid? So many good reasons to incorporate them into your snacking and cooking repertoire  if you don’t already.

Next time you’re adding olives from Spain to your shopping list, some you might want to try out: hojiblanca, gordal and manzanilla. I feel like most people I know are partial to black olives, and while I do gravitate to them, I do love gordal, too; These large, fleshy green olives from Spain have a great bitter-salty balance, making them great for snacking. The same goes for manzanilla olives when it comes to snacking; they’re nice and round and plump and since its pit is easy to remove, you’ll often find them stuffed (think anchovies, peppers or cheese)—delicious! And hojiblanca? These olives from Spain have a slight fruity and nuttiness to them, which works well for stews and marinades.

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With the versatility of olives from Spain, I started dreaming of Canadian dishes where I could incorporate them, and bannock came to mind. Let’s face it, I dream of carbs so it’s not shocking I thought of bread. I’ve never made bannock before, a bread that comes to us from our First Nations. I did a little research about it and discovered that bannock can be baked or fried, and although traditionally prepared and enjoyed quite simply, modern versions include cinnamon bannock rolls and bannock breakfast sandwiches  Light and fluffy bannock with some chopped olives from Spain warm from the frying pan sounded like it’d be the ultimate savoury treat…and it was! Here’s the recipe:

Fried Bannock with Olives from Spain

  • 2 cups of flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • chopped olives from Spain to taste (I used about a ¼ cup of Hojiblancas)
  • 1 tablespoon olive oil
  • ¾ cup water
  • vegetable oil for frying
  1. Whisk together dry ingredients.
  2. Mix in olives (I used Hojiblancas) and olive oil, and add water, until almost combined.
  3. On a lightly floured surface, knead a handful of times but do not overwork.
  4. Divide into 6 balls and flatten with your hands. Fry at medium heat in a frying pan generously oiled on the bottom of the pan until both sides of the bread are golden brown.
  5. Drain on a paper-towel lined plate.
  6. Enjoy warm!

Given the simple ingredients and method, I’m thinking this could be a great bread to make the next time I go camping or for brunch. Although, it’s not camping I’ve got on the brain now, it’s escaping to Spain I’m dreaming of!

For more recipe ideas for olives from Spain, be sure to check out olivesfromspain.ca

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1 Comment December 14, 2017

Fitness Swellness: Run the Global Energy Race by Dempster’s!

Running with Billie Jean

My main reasons for running are personal: I run to stay fit, for a sense of accomplishment, to get me outside, to eat pretty much whatever I want to (hah!), and to stay sane (it is the cheapest form of the therapy!).

But as I’ve learned in the past 10 years of running, tying in giving back to help others as part of your racing makes it an even more worthy pursuit. Whether that’s fundraising for a charity (I’ve done so in the past for cat rescues) or even just participating in races that support a cause you believe in. Last year around this time, I raced in support of kids’ mental health programs, and this month, on September 24th, I’ll be running in support of food banks in the Global Energy Race by Dempster’s in Toronto.

The race actually takes place in three locations in Canada that day: the Base de Plein Air de Ste-Foy in Quebec, the Dyke Trail in Richmond, B.C., and in Toronto, it’s in Ashbridges Bay Park (where I used to train regularly!). There’s a fun 3k run/walk, which I considered doing with my dog, Billie Jean, but I’ve opted instead for the 10k run.

Here’s the best part: for every kilometre every participant completes, Canada Bread (Dempster’s parent company) will donate two slices of bread to local Canadian food banks. How much bread does this amount to? Well, last year, more than 10,000 slices of bread were donated.

I donate non-perishables regularly to the donation bin at my grocery store so giving to food banks is something I do try to support. I’m also keen to take part in this race as it’s part of a global movement to support healthy living, and it’ll be extra fun as I’ve rounded up two friends to join me that day, too!

Want to join the Global Energy Race? C’mon, do it for the good cause…and for the yummy carbs you can enjoy before and after the race! Register here today (and if you’re 16 and under, your registration is complimentary! Free! You just have to register on the site, though)!

And also, be sure to follow along on social media: @globalenergyrun #runwithus

See you at the start line!

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6 Comments September 14, 2017

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