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Exercise & Profiteroles

February 4, 2011

kettlebells.jpg

I have mentioned before that I like to exercise. We recently purchase a recumbent bike specifically to use the Sprint 8 program recommended by Phil Campbell in Ready, Set, Go! Synergy Fitness. Along with the bike I continue P90X, but not the sustained program I was using last summer. I have added something called kettlebells to the mix. Having read The Four-Hour Body, there appears to be a way to get maximum benefits with a minimum of effort. We’ll see.

The kettlebells are cast iron, 18 lbs & 26 lbs. I use the 18-pounder right now & I assure you, that is quite enough. I wonder if I’m going to end up looking like a Shot Putter from the former Soviet Union as I swing my kettlebell…

Shot Put USSR.jpg

DH & I have greatly differing opinions & attitudes regarding exercise. He sees it as a necessary evil; something he has to do to stay in reasonably good health, waiting until the evening to start his fitness routine. I look forward to the exercise which I start first thing in the morning, though I will say the Sprint 8 program, for the 20 minutes it takes, leaves me with wobbly legs & a racing heart.

Profiteroles

I was in junior high school the first time I made these simple beauties! Profiteroles are versatile pastries, great for small sandwiches or desserts. Fill the baked pastry with a savory chicken salad or whipped cream then drizzle with chocolate sauce.

Ingredients:

  • 2/3 cup Water
  • 2 Tablespoon unsalted Butter
  • 3/4 cup all-purpose Flour
  • dash Sea Salt
  • 2 Eggs, beaten

Instructions:

  1. Preheat oven to 425 degrees.
  2. Bring water & butter to boil.
  3. Add flour & salt.
  4. Remove pan from heat & beat to form smooth paste.
  5. Cool.
  6. Beat in eggs, a little at a time.
  7. Using a tablespoon, spoon onto greased baking sheet.
  8. Bake at 425 degrees 20 minutes.

When they come out of the oven they will collapse. Open them with a sharp knife to spoon in your filling.

Makes 1 dozen = 1 Tablespoon size

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