Tuesday, September 30, 2014

Six Week Pre-Holiday Fitness Challenge

We all look forward to the upcoming holiday season but dread the battle of the bulge that ensues! Each year, I like to dedicate the six weeks leading up to Thanksgiving (starting on Oct 1) back to my health to try to get ahead of the game! My goal is always to cut 8-10lbs before the season so that the few pounds I might gain at Thanksgiving and Christmas are already taken care of and becuase my body gets in the habit of shedding pounds...they tend to come off faster too! The bonus to this plan is that come January 1st....my resolution doesn't have to be "lose the 10lbs I just gained" because I planned ahead!

This year I wanted to share that challenge with you and I brought one of my favorite health and fitness gurus on board to help us kick-start this challenge. My dear friend, fitness trainer and all around healthy-lifestyle motivator, Candelon Joy Jones, is the owner of Sooner Adventure Boot Camp in Oklahoma. She’s a mom, Fitness Specialist, Nutrition Guru and Green Living Enthusiast - with a degree in Health & Physical Education. Candelon has taught boot camp for women of all ages and fitness levels, trained athletes, and coached lifestyle transformations throughout Oklahoma for almost 10 years. She is on a mission to show parents/adults and kids how to incorporate more healthful meals and exercise into their everyday routines. Stop by her facebook page to thank her for putting this plan together for us! You can right-click and save both her workout routine and eating guide for easy access or print it off for a pocket guide! You could also just keep coming back to The Barnyard Bistro and it'll be here for you to use as a reference throughout the year.

You can find more info for Candelon here:

Website:  http://www.soonerbootcamp.com/
Facebook: www.facebook.com/candelonjoy
Instagram: www.instagram.com/candelonjoy

With all of that said, I'll let my dear friend take it from here....





Keep me posted on how it goes for you! Let's do this! 

Monday, September 22, 2014

Tackle Childhood Cancer with Chili's on September 22!

Tackling Childhood Cancer is a cause near and dear to my heart. Tonight (Monday 9/22) Chili's will donate up to $100,000 of profits to St. Jude! Take the family out to Chili's tonight for a meal that makes a difference.


To learn more click here: Chili's Teams Up with St. Jude to Tackle Childhood Cancer

Wednesday, September 10, 2014

Peaches 'n' Cream Rustic Tart

I'll give you a minute to take in this photo...



Alright, now snap out of it so I can tell you how to make it. Pie is a Southern staple and this dish is like a mini free-form pie, so you don't even need a pie dish or fancy tart pan. You just need your hands! Oh...and all the ingredients. They are kinda important in getting the job done. The peaches are not overly sweetened and the crust is perfectly golden and buttery AND the sweet marscapone cream is the icing on the cake...literally. As you can see I used half butter and half coconut oil in the crust and coconut oil is great for you so.... that would make this a healthy dessert right?! Don't tell your trainer I said that. (Oh and remind me sometime to tell you all the amazing ways you can use coconut oil - it is my MUST HAVE product for every room in the house). My ADD just kicked in....and we're back! You simply must try this dessert and it is stunning when finished so feel free to serve it at a fancy dinner party. You should have a fancy dinner party.

The Crust:
2 cups flour
1/3 cup butter, cut into cubes
1/3 cup coconut oil (at room temperature)
1/3 cup water
1 Tbsp sugar

The Peaches:
2-3 cups frozen peaches (semi-thawed and thinly sliced)

The Cream:
1/3 cup marscapone cheese
1 1/2 Tbsp milk
1 Tbsp honey
1/2 tsp vanilla bean paste

Preheat oven to 350 degrees. In a food processor with a dough blade (or - heaven forbid you go the old-fashioned route and just use a bowl)  combine the flour and sugar, mixing well. Add in the butter and coconut oil and let process for 5 seconds (or if your doin' it the "olden" way you will cut the butter and oil into the dough) You should have a soft crumbly texture. Add the water and process or kneed until the dough becomes smooth. Cut it into 8 equal peices and roll each peice into a ball. Place into a plastic bag in the fridge for at least 30 minutes. Remove 4 of the 8 peices leaving the other 4 in the refrigerator.  Press the dough into a circular pie crust about 5-6 inches - keep in mind these are free-form pies that are made with your hands so they don't need to be perfect!

Fill the center with peaches, leaving 3/4 of an inch around the edge. Fold the edges in however you want, you can see from my pics below that I did it a few different ways. My favorite was the "pinch and fold" method where I pinched points all the way around and then I would lay or "fold" the points over to one direction. Sprinkle the pies with Cinnamon.

Repeat with the next 4 peices of dough ( I was just letting you get the hang of it with the first 4!) Bake all 8 pies for 20-25 minutes or until the edges start to brown. Drizzle honey over the peaches on each pie about 5 minutes before they are done.

While the pies are baking, mix the ingredients for the cream. When pies are done, allow them to cool for 10 minutes. Top each pie with a dallop of the marscapone cream and serve them up!


Here are some pics of the different edges I did:
















Enjoy! XOXO~