Daily Archives: March 4, 2013

Let’s Get It Started!

Hey there RYPEness!

Fresh off of another fun-filled CIAA Tournament weekend, and realizing its time to get my butt in gear! Staying motivated and focused on exercising in the winter months is extremely hard for me! If anyone has the secret on how to avoid the ‘after the holidays black hole”, please let a sistah know!

To be 100% honest, my number one priority now is getting this nutrition plan down to a science. So many of us focus on the physical part and don’t realize the importance that what we chose to fuel our bodies with. If you want to shed any pounds, tone those arms and thighs, maintain that beautiful complexion and have the energy we need to get through or normal day and our workouts we have to eat right!

The biggest way get off track is to not prepare in advance what you are going to eat for the week. Sometimes that may feel a little tedious to meal plan for an hour or so on your weekend afternoon, but the time saved during the week by being able to simply reach in the refrigerator and grab your fuel for the day is golden! So…as you are going through your week, peruse recipe sites (Epicurious.com, FoodTV.com, Cleaneatingmag.com) and save recipes that look tasty to you and incorporate them into your meal plan for the following week. Super simple, right?

Check out this tasty recipe….easy to pair with a nice piece of fish for a complete meal or to eat as a mid-day snack to energize the remainder of your day!



  • 1 teaspoon olive oil
  • 1/2 cup finely chopped white onion
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup fresh orange sections (about 1 large orange)
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons minced red onion
  • 5 dates, pitted and chopped
  • 1/2 pound (2-inch) slices asparagus, steamed and chilled
  • 1/2 jalapeño pepper, diced


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh mint
  • Mint sprigs (optional)


  1. 1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
  2. 2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.

Happy eating RYPEness!!!