Michelle's Run

By: Michelle Kruse

My training partner and I like to joke that we should be “certified” for running outdoors on the days we do. Neither rain nor wind nor snow nor ice, you get the picture. It’s not that we’re really that crazy, but more that we’ve both find the fresh air and open spaces exhilarating. And I credit my at least weekly winter outdoor workouts with keeping me upbeat all winter long. I have not experienced any of the cabin fever and depression that some of my friends are experiencing because I haven’t been cooped up indoors for months. Here are a few of my tips (and some from my much more experienced workout buddy):

1. Dress appropriately. When I first started working out in the bitter cold, I was dressed all wrong and I paid for it. Invest in some lined workout pants that are made to wick away sweat. I love the pair I bought from Road Runner Sports. Also well worth the money is a thermal half-zip. Buy one made for outdoor workouts. I’ve literally had sweat freeze into icicles on fleece, etc. The thin material on mine by CW-X keeps me dry and unbelievably warm. Plus it’s got thumb holes that prevent your shirt from riding up your arms and leaving a gap between shirt and gloves. In fact, sometimes I get almost too warm in this.

2. Get the right accessories. The right ear wrap or beanie can make all the difference in the world. So can the right gloves. Now is a great time to buy this stuff too – it’s all on sale! Wear sunglasses even if it’s not sunny. They shield your eyes from the wind.

3. Vaseline. We may look goofy, but we rarely meet anyone on the trails on the worst weather days anyway. Rub a layer of Vaseline all over your face when you work out in cold wind and snow. It will save you from any chapping, chaffing, or wind burn.

By: Michelle Kruse

If you haven’t checked out the recipes on the O’Keefe’s blog, make sure you do so. As the self-appointed head of the tasting committee, I must say the results were fabulous. Joan O’Keefe brainstormed some color and protein combinations and came up with some unique ideas. Disclosure – I am NOT a picky person. I like almost all foods, even the healthy ones. So, to make the tasting fair, we asked some of the world’s pickiest eaters (a couple of them are right here in our office) to give our recipes a try.

Remember the old Life Cereal commercials? Let’s see if Mikey likes it? Well, we’ve got a few Mikey’s on staff. But, even the pickiest eaters in our office enjoyed our recipes – especially those that included blueberries. The mandarin oranges were also a big hit. After some tweaks, the pumpkin recipe received a lot of favorite votes. It smells delicious, too. It’s comfort food that’s really, really healthy. It’s like pumpkin pie with huge health benefits, not huge guilt. I’m going to test that one on the kids tomorrow – I’ll let you know how it goes.

The goal of providing these recipes is to get people to enjoy whey protein. It’s one of the best things you can give your body. It’s one of the cleanest, purest proteins available and the benefits are astounding. In fact, I’m off to have my mid-day whey protein and some berries right now… I’ll be full until dinner time!

By: Michelle Kruse

Green Eggs and “Ham”

Here’s a fun recipe to try at home with young kids. My kids LOVE the book “Green Eggs and Ham” so this is a fun, easy way to get them to eat color and protein in the morning. Put a cup of spinach in a blender with 2 eggs and liquefy – all spinach texture should be gone. Scramble with cooking spray. Your “ham” can be almost anything. We sliced apples flat and called them “ham.” We’ve used whole grain toast for the ham before – anything goes. This is so easy and takes very little time out of our hurried mornings.

By Michelle Kruse

I made this with my five year-old daughter the other day. It is easy, healthy, and the kids loved it! Perfect for Thanksgiving and the whole holiday season.

EASY, Kid-Friendly Pumpkin Soup

One yellow onion
2 cups mashed cooked pumpkin (canned works well)
1/2 tsp. nutmeg
1/2 tsp. ground pepper
3 cups fat-free, low sodium chicken broth

Chop the onion and carmelize with olive oil in pan. In large crock pot or stock pot, add pumpkin, nutmeg and pepper. Slowly add chicken broth and heat thoroughly on medium heat.
Optional: Before serving, pour into blender or food processor and blend until smooth, will appear creamy. (Bonus, the kids don’t see the onions!)