Hello! I am a Personal Trainer, Yoga and Pilates Instructor who specializes in fitness after 50. My service is Live Streaming. Connect with me from anywhere in the world. I look forward to helping you achieve your health and fitness goals.
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com
Tuesday, March 8 is National Pancake Day. 2016 is the 11th anniversary of this culinary celebration. The International House of Pancakes is offering a free stack of Buttermilk Pancakes from 7 AM to 7 PM, to encourage diners to make a charitable contribution to the Children’s Miracle Network Hospitals.
Did you ever wonder why a pancake is called a pancake? Because you’re literally baking a cake in a pan. Experienced cooks call a pan, a skillet. The more baking powder you add, the more your pancake will rise. It will have the look, and the texture of cake.
For those who don’t have ovens, the pancake offers a quick and easy way to have your cake and eat it too. Add favorite toppings, like blueberries, or molasses, to enhance the flavor.
Gluten-Free Pancakes
Try our Quick Gluten-Free Buckwheat-Rice Pancake Recipe to prepare high-rise pancakes, that have a light, fluffy texture, and crispy edges.
SPELT PANCAKE RECIPE
Dry Ingredients
1- 1/2 Cups Spelt Flour
3 – 1/2 Tablespoons Baking Powder
1 Teaspoon Salt
1 Tablespoon Sugar*
*Substution: 1 Heaping Tablespoon Xylitol
Moist Ingredients
1 – 1/4 Cups Milk (dairy, soy, hemp, or nutmilk)
1 Egg beaten (or egg substitute)
3 Tablespoons Oil
Instructions
Combine dry ingredients into a flour sifter. Combine moist ingredients. Slowly add moist to dry ingredients, stirring mixture. Stir well into a batter. Heat up skillet on medium flame. Add batter to skillet. Cook until bottom is golden brown. Flip pancake, and cook on reverse side. Before flipping, be sure the top is dry, so that the batter doesn’t leak over the skillet.
Toppings That Transform Pancakes Into A Dessert
Cinnamon
Ice Cream
Rice Dream
Whip Cream
Whipped Bananas
Tofu Whip Cream
Chocolate Sauce
Sugar: powdered, white, xylitol, stevia, honey
Fruit: blueberries, strawberries, applesauce, bananas
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com
One Man Decided That Fat Isn’t Acceptable
Austin Shifflett, a 22-year-old man from Charlottesville, Virginia, lost 166 pounds, by changing his diet, and starting an exercise program. While he found comfort in eating junk food, his weight ballooned up to 324 pounds.
He became tired of being bullied about his appearance and decided to take action. His weight loss method was the Atkins Diet, a low carb, high protein regimen. Through diligence, he made a miraculous transition, and now weighs in at 158 pounds.
Here are more weight-loss articles, to get you motivated. Weight-Loss Motivation. Weight-Loss And Common Sense. 90 Inspiring Weight-Loss Stories. Confused About Calories? Most People Are. 20 Low-Impact Calorie-Burning Exercises.
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Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com
Textured Vegetable Protein Sloppy Joe Sandwich
SAUTÉ
2 Medium diced onions, and 2 diced medium green peppers, in 3 tablespoons oil.
BROWN
2 Cups Textured Vegetable Protein (TVP) with onions, and green peppers for about 5 minutes.
ADD
1 Cup boiling water
4 Cups tomato sauce
1 Tablespoon salt
A pinch of black pepper
1 to 2 Tablespoons chili powder
1 Tablespoon Bragg’s Liquid Aminos (substitute soy sauce, or tamari)
1 Tablespoon mustard
OPTIONAL INGREDIENTS
Add chopped cooked zucchini, cooked carrots, sautéed red peppers, or sautéed mushrooms.
Cook this mixture for one hour, or until it becomes thick enough to pour over hamburger buns.
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com
A Heart-Healthy Meat Alternative
Thinking of going vegetarian, or vegan? Want to cut down on your food budget? Textured Vegetable Protein (TVP), will help you do both.
I use Bob’s Red Mill TVP in the 10 oz. bag, to make chile, burgers, pasta toppings, vegan tuna sandwich spread, and Asian dishes. Without added seasoning, TVP is bland, and has the texture of chop meat.
Healthier Than Chop Meat
TVP is as versatile as chop meat, but more economical, contains no trans or saturated fat, is very low in calories, and is high in potassium and protein.
Versatile And Easy To Prepare
TVP is very easy to prepare. Just measure one cup, put it in a mixing bowl, add one cup hot water, and let the mixture set until all the water is absorbed. Next, add your ingredients, like sautéed onions, cayenne, or sautéed garlic, to achieve the taste you’re looking for. TVP can be flavored to taste like Mexican, Italian, or Asian dishes.
Combine rice, toasted sesame oil, sea vegetables, tofu, and Bragg’s Liquid Aminos, to TVP, for a quick Japanese style lunch, or dinner.
Where To Buy Bob’s Red Mill TVP
I buy TVP at Whole Foods Market – Bowery, in New York City. Visit Bob’s Red Mill website to find a store near you.
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com
