 Amy Horn is currently leading the Getting Ready to Ride Series rides every Saturday. These are leisurely paced and about 20 miles each. They start at 10 am at Gas Works.
Getting Ready to Ride - Saturdays 2/24: https://cascade.org/rides-events/getting-ready-ride-gr2r/83104 3/2: https://cascade.org/rides-events/getting-ready-ride-gr2r/82944 3/14: https://cascade.org/rides-events/getting-ready-ride-gr2r/83108 (and other Saturdays from Green Lake but I'm skipping those; too far north!) 3/1: Leisurely 12-mile sunset ride around West Seattle: https://cascade.org/rides-events/83268 3/9: A moderate-paced ride from Seward to Golden Gardens and back: https://cascade.org/rides-events/83223 Then starting in mid-April, Amy is helping to lead the "Red" (leisurely pace) rides in the Cascade Training Series (12 weeks on Saturday mornings, paid series, progressively longer rides): https://cascade.org/rides-events/cascade-training-series-2024-04-13 4/21: Ride for Major Taylor -- 26 or 63 miles for a great cause: https://cascade.org/rides-events/ride-major-taylor-2024 Hope to see you on your bike soon! Get your sweat on with this HIIT workout- no weights needed! The full circuit should take you about 45 minutes, plus time for warm up and stretches.
Do each exercise for 45 seconds, rest, and repeat 3 times in total. Then move on to the next. 1- Mountain climbers 2- Walk outs 3- Side jump happy feet (45 seconds each side) 4- Push up superman 5- Pop squats 6- Ins and outs 7- Plank lifts 8- Crunch This is a great short core and abs workout from a previous Holiday Challenge. Roll out a mat and join me as we get our bodies moving and build strength.
Look out for the next challenge- or gather a group and suggest one- there's nothing I love more than pushing myself with fun and motivated people! I recently made this chili and loved it. I substituted ground turkey for beef. It's even better after a couple of days when the flavours have developed.
https://www.bonappetit.com/recipe/beef-and-bean-chili Here is the recipe, from Ralph S Great Divide Indianapolis IN Makes 6 Servings Ingredients: 1 tablespoon olive oil 2 large red onions, chopped 5 tablespoons chopped jalapeño chilies with seeds 8 garlic cloves, chopped 2 1/3 pounds ground beef (15% fat) 1/4 cup chili powder 2 tablespoons ground cumin 1 teaspoon sweet paprika 1 x 28-ounce can diced tomatoes in juice 2 x 15 1/4-ounce cans kidney beans, drained 1 x 14-ounce can beef broth Sour cream Grated cheddar cheese Chopped green onions Chopped fresh cilantro Preparation: Step 1 Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. DO AHEAD Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally. Step 2 Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately. Sushi Bundt Cake
This is a fun, easy to make, colorful, and healthy dish. My daughter and I enjoyed putting together this sushi "cake" almost as much as we enjoyed eating it! INGREDIENTS: • 1.5 cup uncooked calrose rice (made in rice cooker or cooked to package instructions). • 3 tbsp rice vinegar. • 1 tbsp sugar. • 2 tbsp black sesame seeds. • pinch of salt. • 7 oz bluefin tuna. • 7 oz salmon. • 1/4 cup + 1 tbsp japanese mayo. • 3 tbsp sriracha. • 2 tsp tamari (plus more for the sauce). • 2 serranos (one sliced and one finely chopped). • 3 scallions (chopped, separate white and green part). • 2 tsp sesame oil. • 1 english cucumber (thinly sliced). • 2 avocados (sliced). • 1/2 orange. • 1/2 lemon. • shichimi togarashi. • toasted nori. DIRECTIONS: 1. Mix the rice vinegar, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight. 2. Chop the salmon and tuna. Add to a bowl with the japanese mayo, sriracha, sesame oil, tamari and green part of the scallions. 3. Assemble the bundt: starting with the rice on the bottom, add in cucumber, spicy tuna mixture and avocado, press in the rest of the rice. Using a plate, flip it over. 4. Mix the white part of scallions, chopped serranos, orange and lemon juice. Add tamari to taste. 5. Top the bundt with nori pieces, togarashi and serrano slices. https://foodmymuse.com/recipes/sushi-bundt-cake |
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