Monday, November 18, 2013

Happy Hour: Chatelaine

If there's one thing Lilly P. has taught us Southern girls, it's that every hour is a happy hour! My favorite liqueur is St. Germain, made from Elderflowers. It is sweet and subtle and so delicious! For my Cardmaking Party, I made this cocktail and it was a big hit. The color from the Pomegranate juice also makes it a perfect holiday cocktail.

Chatelaine
2 oz crisp white wine (I used a Copain Chardonnay)
1 oz Gin (I used Bombay Saphhire)
1/2 oz St. Germain
1 oz Pomegranate juice
Pom Arils to garnish


Combine and serve over ice!

I scaled this recipe up to make a pitcher for the party. Here are my measurements for a pitcher.
3 cups white wine
1 1/2 cups Gin
3/4 cup St. Germain
1 1/2 cups Pomegranate juice

I also froze Pomegranate juice into ice cubes so the cocktail wouldn't be watered down.

Cheers!



Love,
Allie

Sunday, November 17, 2013

Sunday Comforts

Today was a very special day. I got together with a very sweet group of girls to make cards for our troops deployed over the holidays in support of Operation Write Home. When you add cocktails, cheese, Christmas cards, and a bunch of cuties, it's bound to be a good night! Here are some snapshots from our night. Details and recipes to come.
















30 DOT, Day 17: I am thankful for our troops who sacrifice so much everyday and even more during the holidays to keep us safe. 

There is still time to write cards for our troops! The deadline is November 30! Visit the link above for more information or ask me!

Love,
Allie

Monday, November 11, 2013

Mission Accomplished!

This weekend was absolutely perfect. The weather for the race couldn't have been more beautiful, the company was amazing, and it was so great to share this special day with my best friend. To top it off, I accomplished my goal of completing the race in less than two hours, coming in at 1:57:54! Next goal, 1:50!




Love,
Allie

Tuesday, November 5, 2013

Fig and Pig Pizza

So this is what I was trying to make Sunday when things just wouldn't come together and I said that Sunday wasn't treating me very nicely. I went to 4 stores to find all the ingredients and when I finally did, there was a slit in the pizza dough bag and it filled with water as I attempted to defrost it thus thwarting all the effort. Alas, I will not be denied. I grabbed another container of dough today and let the magic happen! This is such an easy, delicious pizza (once you have everything you need) that tastes and looks very gourmet and impressive.


Ingredients:
Fig Preserves
5-6 thin slices of Prosciutto
~6 ounces of Gorgonzola
Pizza Dough

First, spread the dough out on a greased baking pan and prebake according to the instructions. I used Pillsbury Artisan Whole Grain pizza dough in the tube and prebaked it at 400 for 8 minutes.

Then, spread a VERY THIN LAYER of fig preserves on the dough. Fig is super sweet and can be really overwhelming in excess amounts. 


Next, evenly sprinkle the gorgonzola over the preserves. 


Finally, lay the slices of prosciutto over the top. I chose to tear the prosciutto into smaller pieces to make cutting easier. If you're preparing this for a party, you may want to lay the prosciutto in whole slices just for presentation purposes!


Do a final bake according to your dough instructions and enjoy!

Love,
Allie






Monday, November 4, 2013

Pre-Race Nutrition Tips

Happy Monday, y'all! Let's get race week started right with a few pre-race diet tips and pitfalls.

ONE. Pasta the night before is great...just not an entire box of it.
Runners need to have a good store of glycogen to carry them comfortably through a race. But "carbo loading" to excess the night before will likely send you running for the porta-potty and not towards the finish line. Eat moderate amounts of carbs for a few days before the race such as organic granola or oatmeal for breakfast, whole grain bread or brown rice for lunch, and potatoes or whole grain pasta for dinner. Whole grain carbs have lower glycemic values which means they digest more slowly leading to greater energy payoffs and lower rates of fat storage.

TWO. Get hydrated! But don't chug a gallon of water the morning of the race.
Every athlete knows that hydration is key to optimal performance. However, so are electrolytes which are minerals that are responsible for optimal muscle contraction. Too much water will dilute electrolyte levels leaving you crampy and weak. Hydrate normally in the days before the race and even throw in a sports drinks or two to amp up electrolyte levels. The morning, drink a couple glasses of water several hours before the race and then another cup or two right before the gun.

THREE. Use the whole week leading up to the race to enhance your carbohydrate stores.
Start adding in more calories in the days leading up to the race by slightly increasing protein and carbohydrate intake. Try adding an additional serving of fruits and starchy vegetables each day. If your normal diet consists of burgers and greasy pizza, however, be careful about spiking your fiber intake too dramatically. This can have serious negative consequences for you on race day. The key is to not adopt a new diet right before a race but to tweak your existing diet to optimize carbohydrate, electrolyte, and protein levels.

Sample Meal Plan. Adapted from Women's Running.
Breakfast 24 hours pre-race
Steel cut oats with peanut butter and 1/2 banana
Water

Lunch 20 hours pre-race
Chicken burrito with guacamole, black beans, and brown rice
Water

Snack 16 hours pre-race
Trail Mix
Water

Dinner 12 hours pre-race
Chicken and vegetable stir-fry
Whole Grain pasta
Water and low-calorie sports drink

Snack 10 hours pre-race
Vanilla pudding with sliced banana

Breakfast  2 hours pre-race
Whole-wheat bagel with peanut butter and jelly
8 oz. water and 8 oz. low-calorie sports drink

Snack 1 hour pre-race
Banana
8 oz water or low-calorie sports drink

This meal plan is adapted specifically for half-marathon nutrition. Check out Women's Running for more meal plans tailored to other distances! Keep running, loves!

Love,
Allie

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