Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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  • My Bloggey Past

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Two Cats One Box

Posted by terrepruitt on October 18, 2019

I ordered something and it came in this box.  For a long while we were saving every box we received to use to pack up stuff, but after a while we felt we had enough so we have been recycling our boxes.  But this box is of great quality so my husband decided we should keep it and use it for stuff.  Well, it sat in the house long enough that one cat decided it was hers.  Then I turned it on its side and now BOTH cats have claimed it.  I move it around so it gets premium sunlight.

TWO cats and a box is this Friday’s Friday Photo

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Freezer Staples

Posted by terrepruitt on October 14, 2019

Not too long ago I claimed to cheat at dinner in my post about how I sometimes use a prepared meal or frozen entree (sometimes I actually use a side) to make up a portion of a meal. I am sure we all do it, right? Well, if not, I know I am not unique in doing it and it is nothing new. I was curious as to what you might have in your freezer as a staple. Here is what I like to have in my freezer:

a lasagna
Annie’s pasta bowl
Annie’s enchilada meal
meatballs
quiche

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaAlthough the last time I bought some frozen meatballs I was sorely disappointed because I LOVE them, but I purchased the wrong kind and I didn’t love the ones I bought as much as I usually do.

I don’t have ALL of these items in my freezer at the same time, but hopefully I have one or two. With the lasagna sometimes I have a larger size and we actually eat it as our entree, but sometimes I just have a single serving and just use it to complete the meal either adding it to meat or sometimes pasta. The same with the pasta bowl. I might add meat to it or additional pasta or use it as a side to an entree. With the enchiladas there are two and we each get one and I add meat or veggies to make two meals. The sausages sometimes get eaten as an entree or I add it to potatoes and/or eggs, or pasta or put it on a tortilla and call it a pizza. It just depends.

The meatballs are sometimes the entree. Sometimes I add them to pastas, sometimes I put it on a tortilla and call it a pizza, it all depends. But I really like have a bag of them in the freezer. As I said, though, the last bag disappointed me. It was the same brand but the meat and the spices were different and they actually caused such a fuss in my oven that it shutdown. They are greasy and caused a lot of smoke.

The quiche is usually used as the entree and we can have it two nights. It is yummy and bakes up rather fast.

I can’t think of what else I like to have on hand to help with dinner, but I am sure I am forgetting something.

What about you? What do you have in your freezer that is a staple?

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Flip Flop Life

Posted by terrepruitt on October 11, 2019

Well, do you agree?

Here is today’s Friday Photo

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Food Innovations

Posted by terrepruitt on October 9, 2019

Wow.  I have mentioned that my neighbor gives us magazines, I think . . . anyway, if not, I get magazines from a neighbor.  Usually I just pass them on as most magazines are so full of ads they are not worth the time it takes to flip through them.  But sometimes I see something on the cover that interests me.  Or a mention of a recipe . . . that is usually what I end up looking at.  In the latest issue of Eating Well the cover touted a section entitled “The Future of Food”.  Well, that interested me since present food is frightening – at least to me.  The beginning of the section stated “Scientists are using sophisticated gene-editing tools to make our food supply more nutritious, abundant and resilient.”  The promise was a look at future trends and predictions.  They talked to nine people to see what is or may be in store for our food supply.  This post is a summary of some of it, there is so much information looks like I will be doing more than one post.*

One thing they report seeing on the horizon is lab grown “meat”.  Manufacturers will multiply animals cells long enough to form a piece of “meat”. Brad Barbera, director of innovation at the Good Food Institute, predicts this “meat product” will be in stores within 10 years.  He thinks it will “outperform traditional animal products” because they will be able to blend what they want, say, flavor, texture, and the highest nutrients.

Gut bacteria is the new found marker for health.  At least the understanding that it is important is the latest discovery.  Two people (Erica D. Sonnenburg, Ph.D., senior research scientist, and Justin L. Sonnenburg, Ph.D, principal investigator) at the Sonnenburg Lab at Stanford University suggest that there might be something like an “in-toilet device” that could monitor things and people could get nutrition recommendations based on results.

In addition to growing produce in other places than land, say greenhouses and vertical farming – to name just two, Kathleen Merrigan, Ph.D, executive director of the Swette Center for Sustainable Food Systems at Arizona State University mentions “a lot of innovations happening around insect protein.”  Not just people eating bugs, but the food we eat, like fish, eating the bugs.  Apparently wild-caught fish are used as food for farmed fish and this is messing up the oceans ecosystem, so she thinks feeding bugs to the fish might be a solution.

Fred Iutzi, president of the Land Institute, explains that perennial grain crops could change the way grain is grown and farmed.  Instead of needing to be planted every year grain could just go dormant and then resprout.  The idea is that there would be less soil loss and the plants might suck up more CO2.  The institute has about 1000 acres of a wheat and barley crop called Kernza.  They hope to have hundreds of thousands of acers in about 10 years.  Currently there is a Kernza beer and a Kernza breakfast cereal.  They hope the future holds perennial sunflowers and legumes and then eventually an entire agricultural system.

So, what do you think?   Would you eat lab grown meat?  Would you have an “in-toilet” poop tester?  Do you care about fish eating bugs?  Are you going to look in your local store for Kernza beer or cereal?

*Of course, you don’t have to wait for me to post about it, you could pick up the October issue of Eating Well yourself.  Or get it off the Willow Glen Community Center “bring a book, take a book” shelf when I am done with it.

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Protective Skin

Posted by terrepruitt on October 7, 2019

I received a cool speaker last year for my birthday. It is a Beats Pill+. It is pretty cool. It is a pretty powerful speaker. It’s battery last a good long time. It is kind of heavy. I wouldn’t want to carry it in my purse. But I do carry it around the house when I am listening to a book or I just want some music playing while I am doing stuff around the house. I have the white one, which I like. But sometimes it gets dirty. I try not to set it down on a place that is dirty but sometimes it gets a little dirty. Also sometimes my hands might get it a little dirty. I have been trying to keep it from getting stained. I wipe it down when it gets dirty. But the other day I noticed some pink or red around the pause button. I don’t know what it is, but it didn’t come off all the way. I had once looked for something that would allow me to sling it over my shoulder or wear it like a cross-body bag, but I hadn’t found one and then I forgot about it. But with the speaker getting stained (a little) I thought maybe they have cases or something to keep it from getting scratched or dirty. I found MightySkins.

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Of course I was excited because they had blue and I love blue. And then I saw one called “Perfect Wave”. It is blue and green and looks like a wave. So I ordered that.

They are kind of like vinyl clings, but more “elasticy”.

It is pretty cool. I am pretty happy. I just got it and put it on the other day, so I haven’t really moved and carried the speaker around much since I got the skin, but I like the look. I am assuming it will be fine just helping keep the dirt off.

 

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It looks cool, don’t you think? They have skins for gaming units, laptops, tumblers, coolers, cell phones and more. You can even design your own.

For my phone I need a protective case so I don’t need a skin. But I think it is perfect for my speaker.

What do you think? Do you want to jazz up your phone or laptop with a cool skin?

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Black Cat In A Box

Posted by terrepruitt on October 4, 2019

I tweeted a picture of her in the box earlier this week, but this one is of her sitting up and looking. Such a beautiful girl. That is why we named her Teagan. And, yes, I say that all the time.

Friday Photo of our black cat!

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Sometimes I Cheat

Posted by terrepruitt on October 2, 2019

I would love to not rely on some processed foods. I am always amazed that as much as I love pasta and bread I do not make my own of either. And I hear that both can be really easy. I would love to be able to cook from scratch every night using high quality organic ingredients, but the reality is I don’t. I am thinking we are a lot alike in that we do what we can when we can with what we can. Sometimes – for me – it is just a matter of not having any ideas of what to cook. Sometimes I am just stumped. I can be stumped in the morning when I actually might think to take something out of the freezer. Then when it comes time to make dinner, I don’t have anything defrosted and I am still stumped. I know there are a lot of people who make homemade meals and then freeze them. Now that I think about it, I have done that, but I haven’t done it lately. So sometimes I “cheat”.  I always have something in the freezer I can use as a meal or an addition to the meal. Sometime is it like that old Food Network show Semi-Homemade. I add “something” to “something” that is frozen.

For some people it might seem odd to add something organic to something so processed, but, as I mentioned I do what I can. The other night my hubby brought home some Grassfed ground beef. Oh, that was so awesome because I was having one of those days when I didn’t know what to cook. I still didn’t know what to do with the beef, but at least we had defrosted meat and it was a start!

I decided to cook it up and add it to a frozen lasagna. Sometimes I cook more pasta to supplement the few noodles that are in the lasagna, but I decided not to this time. Here is what I did – working with what I had.

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1/2 of a small onion
olive oil
3/4 of a pound ground beef
handful of cherry tomatoes
1 small/single serving Stouffer’s Lasagna

Heat up the olive oil. Chop the onion. Cook the onion in the oil. Add the ground beef. Cut up the tomatoes. Cook the beef until done. Turn off the heat and add the tomatoes to the pan.

While the beef is cooking follow the cooking instructions on the box of lasagna.

When the lasagna is done, cut it in half. Put half on each plate. Divide up the meat and tomatoes onto each plate. Then use a fork and knife to mix the lasagna and meat on each plate.

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Since I don’t cook with tomato sauce often this is a treat for us. It was good. Sometimes you just need easy and good to get a meal on the table.

What do you do to get a meal quickly on the table?

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Picture of Roses Past

Posted by terrepruitt on September 27, 2019

This is a bunch of roses from our yard from way back in 2010. When we have so many flowers in the house the entire downstairs smells like roses. Roses purchased don’t have the same smell – or any smell for that matter – as backyard roses.

I have a ton of yard rose photos so I thought I would use one for today’s Friday Photo.

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Random Pictures of Teagan and Nessa

Posted by terrepruitt on September 25, 2019

I have so many pictures of our cats.  It would take me ALL of my Friday Photos to post them all.  So I thought I would just post a few.  No particular reason for these pictures.  No exciting stories behind them.  The one of Teagan with her eye open looking at me is the last of a few. She was so cute with her paw over her face – you know how they do that?  Well, I disturbed her enough to get that look.  The one with them staring through the screen is them looking at a lizard that visits them.  And Nessa has been in that box a lot!

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Shells And Cheese With Beef And Corn

Posted by terrepruitt on September 23, 2019

Shells And Cheese With Beef And Corn

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga2 tablespoons coconut oil
1/2 of a medium size onion
1 lb hamburger
garlic salt
can of corn

3 tablespoon butter
3 tablespoons flour
1 teaspoon salt
1 1/2 C milk

4 cups shredded/grated cheese

1 Cup Panko bread crumbs

bag of pasta shells*

While chopping the onion let the coconut oil heat up in a large pan. Cook the chopped onion in the oil. After the onion is cooked, break the hamburger up into the pan. Sprinkle with garlic salt.  (continued below)

While the meat is cooking, you can make the sauce. Melt the butter in a saucepan. Stir in the flour a little at a time. Keeping all the lumps out and incorporating the flour into the melted butter. – (Don’t forget about the meat cooking!) – Pour in the milk a little at a time stirring constantly and working out the lumps. Add the salt. Add some cheese, stirring and letting it melt as you go. Continue to add about two cups of shredded cheese.

Cook the hamburger until almost done. (If needed drain the grease from the meat.)  Drain the corn and stir it into the meat. Sprinkle with garlic salt.  Since the corn is already cooked it doesn’t necessarily need to cook with the meat because it will cook in the oven.

Somewhere in the middle of all of that boil the water for the pasta. *I didn’t use an entire bag because it had been opened. I think there was about 3/4th of a bag of small shells. Cook the pasta. Drain the pasta.

Butter a 9X13 baking dish. Preheat the oven to 450° F.

Spread a very thin layer of sauce on the bottom of the buttered dish. Then mix the pasta, a little over half of the cheese sauce, and the meat and corn mixture together. Spread half of the new mixture (cheese sauce and meat-corn) into the dish. Sprinkle with cheese. Then spread the remaining mixture on top of the cheese layer. Then top with the rest of the cheese sauce, spreading out evenly.* Then top with the rest of the shredded cheese and the bread crumbs.

Bake about 25 to 30 minutes. If you want the bread crumbs brown broil it for about 5 minutes (or until they are browned).

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*I am sure mixing all the shells, meat-corn, and cheese sauce together and then putting it in the baking dish would work.  I was just trying to make is a little more like sauce ON the shells.  It all seeped down and was yummy.

This is very rich and very filling. And pretty good. My husband loved it. I always seem to like pasta dishes better the next day. It is as if the flavors all meld and seep into the pasta. So I really enjoyed our leftovers that we ate for a few days.

And, sadly, I didn’t make this with plans to post about it, so I only have the one picture of the finished product. But I will be making it again. I had a friend that says she uses cream corn . . . that might be interesting.

I don’t even know why I put corn in it. I was thinking of two separate things to make at points during the day and when I went to cook, they got combined someohow.

How do you make macaroni and cheese? Do you put meat in yours? Vegetables?

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