listen to week #5
Buff or Bust is a 12 week fitness podcast featuring your favorite podcast host, ME, Brian L. Patton, The Sexy Vegan. I am guided by my co-host, champion vegan bodybuilder and author of Shred It, Robert Cheeke. You will learn a ton fitness and diet tips, and I will attempt to put them into action...I'm not good at this stuff, so, who knows how it will go?
Instagram contest! WIN WIN WIN!!!
Between now and 11:59pm on Sunday February 7th, 2016, post a new picture of something healthy you do for yourself, whether it's a healthy meal, a selfie from a hike, or an artsy picture of your feet at the gym. You must tag it with the following tags:
@thesexyvegan @veganbodybuildingandfitness #BuffOrBust
We will then randomly select a winner from all entrants. Only one entry per person.
You will win:
1. A copy of Robert's book, "Shred It"
2. A copy of his brand new fitness journal
3. The current issue of Vegan Health and Fitness Magazine with Robert on the cover...autographed by Robert, himself!
This was something I threw together today, and is a rough estimate of the recipe. You can spice it up with some chili paste, or minced fresh thai chili peppers too. The ponzu sauce I like is THIS ONE by Marukan, but the same amount of lime juice will do.
Calories 187, Fat 3.4g, Carbs 31.9g, Protein 6.2g
2 cups cooked brown rice
1/2 cup frozen shelled edamame
1/2 cup snow peas
1 cup diced pineapple
2 scallions, thinly sliced
1/2 teaspoon grated fresh ginger
2 teaspoons chopped cilantro
1/2 cup diced red, yellow, or orange bell pepper
1 tablespoon tamari
2 teaspoons maple syrup
1 tablespoon lime juice or ponzu
1 teaspoon sesame oil
salt and pepper to taste
Bring a small pot of water to boil, and add the snow peas. Blanch for 30 seconds until they turn bright green. With a slotted spoon remove the snow peas and rinse under cold water or dip into an ice bath to stop the cooking. Chop them into small pieces and allow them to dry.
Bring the water back to a boil, and add the edamame. Boil for 4 to 5 minutes until tender. Drain and let dry.
Add all ingredients to a large mixing bowl and mix thoroughly. Season to taste with additional tamari, ponzu, salt and pepper.