Terre Pruitt's Blog

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

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am, Fri at 10:15 am

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

    Stretch: Thurs at 10:15 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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Posts Tagged ‘bell peppers’

Different Ways To Recycle

Posted by terrepruitt on October 23, 2017

I like it when I have an idea for a blog post and I don’t have to think about what to write. I wish that were always the case. I like to post on Mondays, Wednesdays, and Fridays, but I just don’t always have that many posts in me. I have been struggling lately with posting on Mondays when I have been at my dad’s all weekend. Going through stuff and getting rid of items is proving more difficult than one would think. So many people and entities say to recycle and donate, but that is harder said than done. While trying to think of something to post about I got to wondering what I posted about on this day (or close to it) in the years past. So . . . speaking of recycling. (See how I did that?)

In 2009 I posted about the free songs iTunes used to give away. Do they still do that? Back then they used to give out cards at Starbucks and they had a code to a free song. I was introduced to a lot of artists and songs that way that I still listen to. I also posted about Collage Video which is a website you can get exercise DVDs from. I had liked the way they described the videos with a break down of minutes of each cycles.

In 2010, October 23rd fell on a Saturday and I was posting on Saturdays back then. I posted about Nutrition Facts of Bell Peppers. I LOVE bell peppers.

In 2011, the 23rd fell on a Sunday, on October 22nd, a Saturday, I posted about being Ready To Receive. In my post I talked about when we first experience or hear about something sometimes we put up our barriers and we don’t want to accept it, so we really have to be ready and “open” to receive in order to actually receive and learn. I also mentioned Natural Time and how we are ready and open in our own natural time. While I wasn’t talking exactly about what was going on at the time, it was somewhat related to it. October 2011 is the year my mother-in-law was in a fatal automobile accident. She died October 23, 2011, six years ago today.

October 2012 I was making smoothies. In September of that year I had gotten my super blender for my birthday and I was making and drinking smoothies. I found that during that period I did believe the science behind the need to rotate the vegetables according to the family, but I never quite got it right. I wrote about it in my The Greens Go Round And Round post, but for me it was easier said than done.

October 23, 2013 fell on a Wednesday and I wasn’t posting on Wednesday back then, I was posting on Tuesdays and Thursday. On Tuesday the 22nd I posted about a yoga pose. I posted Icky Name, Great Pose which is about the locust pose (Salabhasana) where you lift your legs and chest up off the ground creating a back bend. On Wednesday I posted about how Messing Up Is Fun. It is about Nia and what a student felt about it.

I was actually thinking about my post from October 23, 2014 just the other day! But I didn’t know that. I was thinking about the “tea” that I had heard about that one blogger drinks when she is sick. She calls it Sick People Tea. I wrote a little bit about it and the oregano that is part of the recipe.

October 23, 2015 was a Friday. I wasn’t posting on Fridays back then. But we had our cats and on the 22nd I posted about them. The post includes some of the best pictures I have ever taken of them. They are pretty darn beautiful. On the 24th I posted about the difference between what are labeled Leisure Classes with the City of San Jose and what are Group Ex classes. Although the City of San Jose no longer has the “Group Ex” program we have SJCITY Fit, which is similar. You might want to check it out as their annual membership is a GREAT deal!

In 2016 I was posting on my current schedule of Mondays, Wednesdays, and Fridays. The 23rd of October fell on a Sunday so the closest post to the 23rd is the 24th and I posted about Sunburns And Ants.

I do hope you will have a moment to click over and check out one or two of the posts from Octobers past.   Which one  has you wanting to click over and read it?  Perhaps you can click over and like it and leave a comment.

Posted in Misc | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

My Chicken Salad Recipe

Posted by terrepruitt on October 16, 2017

Last month we had some really hot days where it never cooled down. My idea was to not cook when it was really hot, but I didn’t know what to make. I mean, part of staying cool meant NOT getting in the car and going to the store! So, I was using what I had. I had decided to make chicken salad but give it a Mexican inspired flavor. I posted about it in September. In that post I mentioned my “regular” chicken salad. Well, I had a hankering for that the other day and I thought since I was making it, I might as well share the recipe.

I know there are probably a million variations on chicken salad. I used to never like it because of the celery . . . but I don’t use celery. Here is what I do.

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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, SJCityFitChicken Salad

1 12 ounce can of chicken (about 8 to 10 ounces)*
1/4 onion
½ cup pickles (4 stackers)
1 green bell pepper
1 tsp garlic powder
1 tsp garlic salt
2 heaping tablespoons mayonnaise (between 1/4 cup and 1/3 cup)
sprinkle of pepper

Drain the liquid out of the can, then dump the chicken in a bowl. If you buy Kirkland canned chicken you have to use a fork to break up the chunks of meat. Chop the onion and pickles. Chop the bell pepper. Add all the chopped ingredients into the bowl with the chicken. Stir it up. Sprinkle the garlic powder and salt over the mixture. Then mix it up. Add the mayo . . . more or less depending on how mayo-y you like your chicken salad. A sprinkle of pepper (unless you like pepper, then add more).

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, SJCityFitMix it all up. If you have time . . . let it set at least 20 minutes. This will let the flavors meld a bit. But if you are in a rush go for it.

 

*The can is 12 ounces but a lot of it is water, so I think you end up with about 8 to 10 ounces of chicken. So if you are using chicken that is not in a can, I would start there. Also, the ONLY canned chicken I will buy and eat is Kirkland. I have tried other brands and the meat does not look good. It looks dark and there looks like there are a lot of “parts” and not just chicken meat. So I ONLY use Kirkland (Costco).

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I like chicken salad because you can eat it on bread, making a chicken salad sandwich. Or you can eat it on crackers. Today I actually had some in a tortilla. You can fill up a lettuce cup and eat it that way. Or you can just eat it with a fork.

Unfortunately if you put it on bread you kind of have to eat it right away otherwise the bread gets really soggy. Because the combination of mayo, bell peppers, and pickles this mixtures get pretty watery. So, my hubby doesn’t get chicken salad sandwiches in his lunch. (Sorry, Honey!)

Just like I asked in my other chicken salad post . . . what do you put in your chicken salad? And what do you put your chicken salad on/in?

Posted in Uncategorized | Tagged: , , , , , , | Leave a Comment »

Accidental Lunchtime Zing

Posted by terrepruitt on April 16, 2013

One day I was having my Chai Tea Latte (you can check out that recipe I got from a fellow Nia Teacher here:  Venting Gets Me Good).  Even though the tea needs to be stirred constantly, the spoon I was using to stir the tea ended up on my plate with my turkey sandwich.  Some of the ginger from the tea came off the spoon and I ended up taking a bite of sandwich with ginger on it.  “Oooooo!”  I thought.  That was good.  So I got up and sprinkled more ginger on my sandwich.  Right now the lunch meat we have is sliced turkey breast from Costco and it is a sweet flavor so it was nice to have the little bit of spicy from the ginger.  I don’t know if other sandwich meats would taste as good.

Since then I have been making our sandwiches with ginger on them.  I don’t know if my hubby has even noticed . . . .well, in all fairness, I have not been doing it on his everyday lunch sandwiches.  Just on the weekend sandwiches.  I know the poor guy eats a sandwich every day for lunch and then on the weekend I make him yet ANOTHER sandwich.  Ahh, but yes, thank you for the reminder (I heard your future thoughts, he COULD make something for himself).  But since I am making a sandwich I just make two so we can each have one.   With each sandwich I make I get a little more bold and add more ginger.  So far I have not made it too hot or spicy for me.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaI really like the little drama that the ginger adds to the sandwich.  This is really funny to me because two years  (maybe about that long) ago if you would have asked me if I like ginger I would have said no.  But then again, I always thought of that pink slimy stuff that comes on a sushi and sashimi plate as ginger.  I mean, it IS ginger, but it is PICKLED ginger.  I hadn’t known that fresh ginger or even powdered ginger can add just enough of a zing to food to make it a nice change of pace.

Like many things I post, some people might be reading this and wondering why I am doing an entire post on adding ginger to my sandwich and it is for the others saying, “Oh, I would have never thought of that.  I bet it IS good.  I’m gonna give it a try.”  I can’t take for granted and/or assume that everything I know other people know.  That is ridiculous.  And just because it is simple doesn’t mean that it is not worth sharing.

And here is a picture of my lovely half eaten sandwich.  There is turkey, cheese, mayo, bell peppers, and ginger on the sandwich!  Pretty good.
Remember that ginger is a digestive aide and can help relieve nausea. It is also considered an anti-inflammatory root/herb/spice.  So in addition to adding a little zip to your sandwich ginger could add some health benefits!

Are you a ginger fan?  What do you put it in?  Have you tried it on a sandwich?

Posted in Food | Tagged: , , , , , , , , , , , , , , | 4 Comments »

Nightshade Vegetables So Good, Yet May Be Bad

Posted by terrepruitt on November 3, 2011

When I first started looking into different types of diets (READ:  NUTRITION PLAN/WAY OF EATING), I was curious to always see Nightshade Vegetables mentioned.  One diet that I have talked about is the anti-inflammation diet, this diet does not contain nightshade vegetables. You might know what they are and what that means, but I have mentioned before that I am not a gardener.  I am not a gardener and even more so I have no idea about vegetable families and their classifications and stuff.    I keep having to look it up.  What is a nightshade vegetable?  Nia teacher, Nia classes, Nia dance, Nia cardio, Nia workout, Nia, Nia fitnessNightshade vegetables are from the Solanaceae Family.  Nightshade vegetables contain a group of chemicals found in plants called alkaloids.  There are different types of plant alkaloids, some being toxic.  Plants containing alkaloids have been used for medicinal purposes as well as stimulates and poisons.  Studies have proven that alkaloids can affect some of the functions in the body.  Some people are more susceptible than others.  These vegetables are thought to interfere with digestion, muscles, and joints.  Nightshade vegetables promote inflammation in the body.

If you are susceptible to them it might be beneficial to limit consumption of these types of veggies.  As I mentioned if you are on an anti-inflammation diet they might be forbidden all together.  Again this could only be if you are sensitive to them.  Or if you are interested in trying to reduce the amount of chronic inflammation in the body.  If you have arthritis or any other disease associated with chronic inflammation it might be something to try. Or if you experience pain caused by sensitive nerves.

Nightshade vegetables are very common.  They are so common it kind of makes sense that chronic inflammation is more prevalent and being study by the medical profession.  I think the most common nightshade veggies are potatoes, tomatoes, and bell peppers.  You know I LOVE bell peppers and I was just learning to like tomatoes.  And the issue with potatoes is they are yummy in so many forms; mashed, fried, baked, roasted.  In addition to my beloved bell pepper ALL peppers are lumped in this family.  So even the hot ones that might aid in digestion could be causing inflammation issues.

In addition to inflammation there is research has proved that the alkaloid in potatoes interrupt signals from nerves to muscles and might contribute to muscle twitches.  Next time you have a twitch try to remember if you had any potatoes.  In addition to signal interruption, the chemicals contained in some nightshade vegetables might even cause pain  Also some research has shown that the alkaloids leech calcium out of bones and deposit it into soft tissue.

Eggplant is also a nightshade vegetable.  I love roasted eggplant.  Eggplant along with tomatoes contain nicotine.  Yup, tobacco is a nightshade plant and nicotine is an alkaloid.  It is fortunate that both tomatoes and eggplant contain a lot less nicotine then tobacco, it is still interesting to know.

Cooking reduces the level of alkaloids in our veggies by about 40-50%.

Please note that I am not saying that any health issue or discomfort you are experiencing is caused by nightshade vegetables/food.  What I am saying is that some research has either proved or associated the alkaloids in nightshade vegetables/foods to be connected to certain things; inflammation, digestive issues, nervous system malfunctions, pain, muscle twitching, etc. and it is interesting to know.  And it might be beneficial to do some experimenting with your diet if you think you might be sensitive to the chemicals found in some of the vegetables and/or spices considered nightshade foods.

Did you know what veggies were considered nightshade?  I am glad that I now have this list.

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , , | 4 Comments »

An Amazing Friend and What Is In the Inside

Posted by terrepruitt on August 20, 2011

I have posted before about what wonderful friends and Nia students I have.  I have also posted about bell peppers.  My love for both should be pretty well-known.  🙂  I consider my friends and the people who allow me to hold my Nia classes one of my most precious blessings.  Between the group of them I have supporters, counselors, advisors, therapists, doctors, sounding boards, teachers, chefs, cooks, cheer leaders, advocates, lunch dates, chauffeurs, bakers, gardeners, and the list goes on and on.  And bell peppers . . .well, with them there are endless snacks, meals, and yumminess.

Nia teacher, Nia classes, San Jose Nia, Nia San Jose, Los Gatos Nia, Nia Los Gatos, Nia in the San Francisco Bay AreaBut, as you are probably aware, not everyone likes bells peppers.  You could be among the group of people who do not.  You might be one of the people who like the red, but not the green or like the yellow but not the red.  There are a lot of combinations in that group.  Also, as you may know a bell pepper, when an ingredient in a cooked dish, tends to permeate the entire dish.  There really is no “picking” them out if you don’t like the flavor.  If you don’t like the flavor then you probably just avoid the dish entirely.  While the flavors of the colors do vary, no matter what color is used the flavor seeps into the entire dish.  I am not certain if this applies to raw foods, as in a salad, because I love bell peppers so I am not sure if it “gets all over” when it is not cooked.

Well, all of this leads up to two things; an amazing friend and what is in the inside.

First of all, I have an amazing friend who GREW bell peppers for me.  She had read my post about different colored bell peppers and my mention of purple ones so when she was planting her garden she planted some purple bell peppers for me.  When she told me she had some purple bell peppers for me my first thought was, “Oh, how nice!  How could she give them away?”  See?  That is how much I love bell peppers, I wouldn’t think of giving them away.  Then she told me she planted and grew them for me.  I thought that was the nicest thing.  Then after she gave them to me we were talking and she reminded me that she HATES bell peppers.  ALL colors!  No matter what.  She thinks they all taste the same.  I had forgotten, which is really probably just a mental block because she is such a vegetable lover and I love them so much, I forget that people don’t like them.  So the fact that she HATES them (REALLY REALLY) made her planting them and growing them for me even more special to me.

Nia teacher, Nia classes, San Jose Nia, Nia San Jose, Los Gatos Nia, Nia Los Gatos, Nia in the San Francisco Bay AreaNow, there are some funny things about these bell peppers.  First of all they are very small.  The idea was that they were purple so they are ready.  I am not a gardener so I don’t know, except from what I have read bell peppers are ready when they get to the color you have planted.  So it was decided that these were purple so they are ready.  They are soooo cute!

The second thing is they are GREEN inside.  That was a surprise to me.  I had seen purple bell peppers before, in the store, but I had never actually had them, so the GREEN was a surprise.  I cut it open while I was on the phone with the gardener that grew them and our first thought was that there were not ready because they were green inside, but a quick Google search revealed that the purple ones are green inside.  Funny.  All the other bell peppers are the same color all the way through, except the purples ones.  I wonder why that is.

There you have it, an amazing friend and an amazing (well to me) bell pepper.

So now tell me?  Bell pepper lover or hater?  Which color do you prefer?  Did you know that the purple ones were green on the inside?  Since I can’t tell, does a raw bell pepper permeate a raw dish with its bell pepper flavor?  Tell me, I really want to know!

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , , , | 8 Comments »

Different Color Bell Peppers

Posted by terrepruitt on April 30, 2011

Sometimes I struggle with what to write. As I was sitting here trying to think of something, going through my Nia posts, thinking about my walk today for the MS Society, thinking about the awesome weather I remembered something my friends and I were talking about and I decided to write about it. Different colored bell peppers. I looked it up. I remember learning a long time ago that they all came from the same “plant”, but today I was thinking, “Hmmm? Is that right?”

Sometimes I learn things then forget them and have to re-learn them. I am surprised to see that botanically a bell pepper is a fruit. I don’t remember ever having learned that. I never understand how something is one thing, but we all call it another. What is up with that? Usually there has to be a reason. The information I’ve seen regarding tomatoes being a vegetable when they are really a fruit is tomatoes were considered vegetables because of taxes. Something to do with the difference between how taxes are applied to fruits and vegetables. This started in 1883.

I don’t know why we consider a bell pepper a vegetable and not a fruit. Also, it is called a pepper when it lacks the ability to produce the chemical that causes “heat”. I do now know that the different color bell peppers are a result of harvesting. The green ones are not fully ripened. Usually the order is green, yellow, orange, then red. Since the yellow, orange, and red ones need to be on the plant longer this is why they are more expensive. I have experienced them to be upwards of five time more expensive than the green ones.

To me I think of them as green, red, yellow, orange, in terms of sweetness. I find that — again, I want to clarify: to me — the orange ones are the sweetest.

So it is confirmed in my mind, the same species of bell pepper plant produces the different colored peppers because they are a factor of ripeness (or not in the case of green bell peppers). They are not different types of plants or different colors due to anything artificial. I would like to try a purple one. I have not even seen one in a long time. Have you ever seen one? The different colors have a different nutritional values. I posted about the green and the red before. Do you like bell peppers? Is there a color you prefer?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , | 4 Comments »

Bell Peppers

Posted by terrepruitt on October 23, 2010

All, I love bell peppers. For a long time it was the only vegetable I would eat. GREEN bell peppers. I like all colors now. As you may have seen I like them grilled and filled with cheese. I also like them on sandwiches and salads. I prefer them raw. The only way I like them cooked is if they are still crunchy.

The red ones have lycopene in them, the same antioxidant compound that tomatoes have. The one that is thought to help reduce the risk of prostate cancer.

Nutrition Facts from Livestrong website

  • Serving Size: 1 large bell pepper (164g)

Calories 33
Total Fat 0.3 g
Saturated Fat 0 g
Trans Fat 0 g
Sodium 4.9 mg
Potassium 287 mg
Total Carbohydrate 7.6 g
Dietary Fiber 2.8 g
Sugars 3.9 g
Protein 1.4 g
Vitamin A 12%
Vitamin C 220%
Calcium 2%
Iron 3%

Red showing up with a few more calories and carbs, and less fiber, but A LOT more Vitamin A and C.

  • Serving Size: 1 medium pepper (148 g)

Calories 30
Total Fat 0 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0m g
Sodium 0 mg
Potassium 210mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 0 g
Protein 1 g
Vitamin A 140%
Vitamin C 380%
Iron 4%

WH Foods, says:  Bell peppers are not ‘hot’. They contain a recessive gene that eliminates capsaicin, the compound responsible for the ‘hotness’ found in other peppers.

I am glad they are so good for you because I love them. I can eat a whole one easy. Just slice it and eat it. That is what I was going to do when I took this picture. Do you like bell peppers? Do you like them raw or cooked?

Posted in Food, Vegetables | Tagged: , , , , , , , , , | 8 Comments »

Bean Salad

Posted by terrepruitt on July 24, 2010

On the way home from a little Nia class / meeting in Danville I starting craving a salad.  All the way home to San Jose (its about an hour) I kept thinking of what ingredients I would need.  I didn’t have the recipe with me, but since it is so easy I remembered the few things I needed to get.  Recently I went to a little party where the hostess had made a bean salad.  It had two things in it I REALLY don’t like, one thing I don’t like, one thing I love in teeny tiny pieces, and one thing I LOVE, LOVE, LOVE (not including the spices).  So on my quest to learn how to like bean and get some legumes in my diet I decided to make my friend’s TWO bean salad recipe.

1 can kidney beans
1 can garbanzo beans
1 large red pepper – chopped (big or small, you decide)
½ large sweet onion – cut small square sizes
¼ to ½ bunch cilantro – cut ½ inch size
½ to 1 teaspoon salt
2 teaspoon granulated garlic
1 teaspoon fine ground black pepper
1 ½ teaspoon of balsamic vinegar
3 teaspoon of extra virgin olive oil

Drain the beans, mix everything together.  Like most salads it is better when the flavors have mixed so wait an hour or so, then eat.  Yum!

I adjusted the recipe to have MORE bell pepper (can you tell which ingredient I love, love, love?), I used a little more salt because I bought these really low sodium beans.  I mean compared to the other two brands I looked at these had about one third of the sodium.  I like that idea, but I also know that if it doesn’t have a good enough flavor for me I won’t eat it, so I actually put in 1 teaspoon plus two sprinkles.  I didn’t have granulated garlic so I used garlic powder and I probably put in more than 2 teaspoons.  I cannot tolerate pepper, but I loved her salad and she said she put in a lot of pepper so I sprinkled pepper in.  I also used 2 teaspoons of balsamic vinegar.

I am sure this is an easy thing for people to make, but I have NEVER, EVER, EVER liked a bean salad before so this recipe just thrilled me.  Ya see, I REALLY don’t like cilantro either, but I think the kidney beans and the cilantro work to “cancel” each other out.  Ha!  I don’t know, but I like this salad.   I hope you do too.

Since I am on a quest to learn to eat (and like) beans, do you have a recipe that you would like to share to help me out?

Posted in Food | Tagged: , , , , , , , , , , , , , , | 17 Comments »

Grilled Bell Peppers and Feta

Posted by terrepruitt on September 3, 2009

I wanted to share this with you just in time for Labor Day.  This past summer I went to a barbeque and the hostess had made grilled bell peppers and feta.  She had bought the bag of bell peppers that you get from Costco that have the different colors in them.

Well, I brought some home to Hubby and he liked them.  Since then we have made them several times but we have been using the green bell peppers.

It is so easy.  You just cut the bell peppers so they form a little boat.  If they are flat that is ok, it just makes it more possible for the cheese to escape.  🙂  Then you grill them 5 minutes on each side, or if you like them less cooked just grill them on the inside for five minutes.

After you grill them either on the outside for five and the inside for five or just the inside for five you put feta in them.  You can put as much as you would like.  You can also use blue cheese.  It is a litte bit more greasy so it is a little tricky to deal with, but it is good.  I prefer the feta.

Then you grill the feta filled boats for five minutes.  Yum.  Nothing else is needed.  No salt, no oil, nothing.  And they are so yummy.

Recently we went to a barbeque and started talking about all the ways you can do them and there are a lot of ways.  You can get elaborate and makes some pretty yummy concoctions, or you can just keep it simple.  It is really good.  This is an easy treat that is in a class by itself.

I don’t know if you have a Costco in your area but that is what we have in San Jose and the Bay Area where we get our large quantities.

If you end up trying this and make any variation, let me know how it works out.  I would love to hear how different types of cheeses work.  Although it is an exercise in will power to not over do it on the cheese.  You know how I love cheese!

Posted in Vegetables | Tagged: , , , , , , , , , | 7 Comments »