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Before we get into our December Nutrition Highlight, we have some exciting news: we are launching a brand-new experience called Cooking with Kristen!
Cooking with Kristen is an online course that will build community through the shared experience of preparing, cooking, and enjoying food.
Pongo Power envisions a world where everyone has the tools to take responsibility for their own health and wellness. When we are empowered around food and fitness it can help us lead a life of freedom, joy, and self-expression.
During this five-week experience, we will develop the skills to cook with creativity. Perhaps you're already cookin' up a storm, but you'd like to connect with kindred spirits as part of a robust and joyful way of life.
Be on the lookout for more information — stay in touch with us through our weekly email broadcasts and follow us on Instagram!
The December Nutrition Highlight is Beets!
Since I started cooking WAY more at home, I have been actively trying to reduce the amount of food waste in my kitchen. Beets not only taste great and are full of nutrients but, if you use both the beetroot and the greens there is zero waste! Beets are a good source of fiber, folate, manganese, potassium, iron, and vitamin-C.
I like to roast a bunch of beets at once to use in salads, bowls, dips, or even smoothies throughout the week. Beets are easy to cook in bulk and taste great cold, room temperature, reheated, or even raw (try slicing them thin using a mandolin.)
Beet greens are also delicious and should definitely be used rather than thrown away! I like to sauté them in a pan with olive oil, garlic, and a little salt, or to throw them in a stir fry.
How to Roast Beets
- Heat oven to 400 degrees
- Prepare the beets - Cut off the tops, (save the greens!) scrub the beets thoroughly, wrap them in foil, or, if you are trying to reduce kitchen waste, place them in an oven-safe dutch oven or a pan with a lid. If you're using foil, make sure to place them in a tray to catch any liquid that runs out.
- Roast for 40-60 minutes, checking every 20 minutes or so. Cooking time depends on the size of the beet. The beets are done when you can poke a fork in easily. If the beets start to look dry while roasting you can put a bit of water over them and cover them back up.
- Optional: If you choose to peel the beets it is easiest to do when they are still warm.
Here are some awesome (and simple) recipes using beets:
If you have any great beet recipes please share them in the comments!
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Meet the Author
NASM Certified Personal Trainer
Kristen is a National Academy of Sports Medicine certified personal trainer who also holds a master's degree in social work from Fordham University. Her strong interest in the interconnectedness between physical health and mental well-being led her to pursue a career in personal training. Kristen works to promote healthy and happy lifestyles by coaching her clients through safe and fun workouts designed to help them achieve their personal goals.
Growing up as a competitive figure skater and ice hockey player, movement and physical fitness have always played a central role in Kristen's life. She is an avid snowboarder and enjoys spending time outdoors hiking and biking with her family.
“I love helping my clients reach their wellness goals by designing fitness programs that can be incorporated into a balanced lifestyle. My goal is to make working out a fun part of your routine!”
If you'd like to train with Kristen, shoot her an email at firstname.lastname@example.org!