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It's Personal // Laura Milstead

Mon, 13 May 2013 18:08:00 -0400

Today we honor recent breast cancer survivor, Laura Milstead and how she’s giving back to her fellow survivor community. Laura shares our compassion to support the breast cancer community through nature-based wellness experiences that enhance a survivor’s path of healing and long-term survivorship; and she’s doing just that through a Yosemite Wellness Retreat, May 17-19.

As a part of the B4BC Survivorship Fund we’ve been working in tandem these past few months with Laura to help support her efforts! Follow the link below for more on her personal battle with cancer & the retreat…

http://www.stayclassy.org/B4BCSurvivorship

(Pic: Laura on a hiking adventure at Yosemite last summer, 2012)

#CheckOneTwo // We had a great day of educational outreach at...

Wed, 08 May 2013 21:33:23 -0400

#CheckOneTwo // We had a great day of educational outreach at #CSULA’s health fair today! In addition to our breast health booth the fair included important & additional information about diet/nutrition, safe sex, stress management, alcohol safety & more. Not to mention there was a competitive hula hoop contest that was good 4 some laughs & to get the students moving!! Thx to all who stopped by to educate themselves. :)

B4BC 4 MEGS // THANK YOU

Tue, 30 Apr 2013 18:22:31 -0400

We are so humbled and inspired by this community and your support of the recent B4BC 4 MEGS event and fundraiser. THANK YOU to Merlin’s, the town of Whistler, partners, friends, volunteers and all that have donated to and supported Megan Pischke. You answered the call and because of you over $50,000 was raised for her cancer treatment and wellness plan! Please have a look at the video message that Megan and her husband DCP put together to express their personal appreciation - http://vimeo.com/65055329

As Megan so beautifully states:

“I think more than the money that was raised, it was the energy that was generated [from the event] that I hope lives in people for a long time because I know that I’ll carry it forever. Hug your neighbor, you never know when you’re gonna need them.”

Big hugs and love to each of you,
B4BC

P.S. B4BC 4 MEGS donations are still graciously being accepted until June 1st at www.stayclassy.org/b4bc4megs

PAUSE FOR PREVENTION // Food Swaps Good for You and the Earth

Wed, 24 Apr 2013 23:19:35 -0400

We just can’t get enough of Earth Week, and for this Wednesday’s Pause for Prevention we want to highlight 6 easy food swaps that are good for you AND good for the earth!

At least a few of these apply to everyone, so count yourself in and get swappin’.

#healthyearth #healthyyou!

1. Swap Conventional Tomatoes For Organic

There’s research to support bothsides of the organic food argument. Some report it’s better for both our bodies and the environment, while others argue there really isn’t much of a difference either way.

Still, forgoing chemicals can’t hurt, especially when it comes to certain foods known for their high levels of pesticides. “You don’t necessarily need organic,” says Vandana Sheth, R.D.N., C.D.E., a spokesperson for the Academy of Nutrition and Dietetics. “But for certain food groups it might make sense.”

In fact, recent research suggested there might be a distinct health advantage to some organic produce. A 2013 study found that organic tomatoes contain higher levels of antioxidants and vitamin C than their conventionally-grown peers. “When grown properly, organic fruits and vegetables can have a higher nutrient density,” Consumer Reports senior scientist Michael Hansen, Ph.D. told Everyday Health at the time.

2. Swap Rice For Quinoa

Rice may be a diet staple for billions of people, but the amount of fresh water that goes into farming the grain is of concern. As much as one-third of the world’s fresh water supply goes into rice production, according to Oxfam.

While alternative practices are in development, it’s a good idea for the planet to cut back, and luckily there are nutritious alternatives. Simply switching to brown rice cuts back on processing, but a high-protein grain like quinoa offers even more health-promoting benefits. Mix up your quinoa routine with some barley or corn so you’re not overdoing it on one type of grain, suggests Sheth.

3. White Bread For Whole Wheat

Similar to the switch from white rice to brown, swapping white bread for whole wheat can give your health and the environment a boost. Whole grains in general are better sources of nutrients and filling fiber and also spend less time in production, explains Mother Nature Network. “Any ingredient that requires extensive refining requires more energy and resources and has a greater impact on the planet,” the site reports.

4. Meat For Vegetarian Meals

There’s no need to say goodbye to meat for good if you’re a fan. But initiatives like Meatless Monday exist to demonstrate the benefits of even cutting out just one meat meal a week.

Forgoing one burger a week has the environmental impact of taking your car off the road for 320 miles, according to the Environmental Working Group. And if your family of four skips meat and cheese for an entire day each week, it’s like taking your car off the road for five weeks.

“Getting more vegetables and fruits throughout the day, and meat in smaller portions, gives you more vitamins and nutrients and fills you up with fiber,” says Sheth. Eating a plant-based diet also seems to protect against heart disease, according to the Mayo Clinic.

To ensure you’re still getting enough protein, try beans or lentils, both of which rank highly on EWG’s list of eco-friendly eats, or tofu, says Heather Bauer, R.D., founder of Bestowed.

5. Grain-Fed To Grass-Fed Beef

Beef has one of the highest carbon footprints of all foods, according to the EWG. If you just can’t give it up, at least look for grass-fed beef when you can. Grass-fed beef can be more expensive. But growing grass requires less energy than growing grain to feed animals — not to mention the water and pesticides involved, says Sheth.

Grass-fed beef also boasts more omega-3 fatty acids, more vitamins A and E and higher levels of antioxidants, all for fewer calories, Cooking Light reported.

6. Supermarket Finds For Farmer’s Market Gems

It’s all about looking locally, Sheth says: “When produce is picked fresh, you’re maximizing the nutrient value.” Locally-grown produce isn’t forced to lose its nutrient value during a long process of getting to your plate — and it doesn’t require the same energy to get it there, either.

Don’t forget to bring your reusable shopping bags to the farmer’s market, she adds.

Photos and article courtesy of: www.huffingtonpost.com

TASTY TUESDAYS // Lentil Harvest Salad

Tue, 23 Apr 2013 15:23:05 -0400

So let’s talk about lentils.

Not only are they D E L I S H, but with their nutty flavor and hearty texture, fiber-filled lentils are an easy way to boost the health benefits of this simple grilled salad. Along with fiber, lentils also offer a generous helping of folate and magnesium – all nutrients that promote heart health. Whether you serve this dish as a main course or as a complement, you’re guaranteed to be all nourished up.

Photo: www.cleaneatingmag.com

INGREDIENTS:

• 1 1/2 cups brown lentils

• 1/4 cup low-sodium vegetable broth

• 2 tbsp champagne vinegar

• 1/2 tsp Dijon mustard

• 1 tsp raw honey

• 2 tbsp olive oil

• 1/4 tsp sea salt

• Fresh ground black pepper, to taste

• 1 cup assorted cherry tomatoes

• 2 medium zucchini, sliced lengthwise into 1/2-inch strips

• 2 ears fresh sweet corn, husks and silk removed

• 1/4 cup fresh basil leaves, thinly sliced

• 2 tbsp reduced-fat feta cheese, crumbled

EQUIPMENT

• Metal skewers

INSTRUCTIONS:

1. Pick over and rinse lentils then combine with 4 cups water in a medium saucepan. Set saucepan over high heat and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. (TIP: Depending on the age of lentils, cooking time could be anywhere from 20 to 45 minutes.)

2. Make vinaigrette: In a small bowl, whisk together broth, vinegar, mustard and honey. Slowly whisk in olive oil then season with salt and pepper; set aside.

3. Preheat grill to medium-high heat (375°F to 400°F). Thread cherry tomatoes onto 2 metal skewers. Brush all vegetables lightly with 2 tbsp vinaigrette, reserving remaining vinaigrette for salad. Grill vegetables, turning frequently until tender, 2 to 3 minutes per side for tomatoes and zucchini, 8 to 10 minutes for corn. Transfer vegetables to a platter and let cool slightly.

4. When lentils are tender, drain through a sieve and place in a large bowl. Remove tomatoes from skewers, cut zucchini crosswise into bite-size pieces and cut corn kernels off cobs. Add vegetables and basil to the lentils and gently toss to combine with the reserved vinaigrette. Just before serving, sprinkle salad with cheese. Serve warm or at room temperature.

Peruse our other clean salads to find the perfect light lunch or side for tonight’s dinner!

Nutrients per serving: Calories: 355, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 56 g, Fiber: 14 g, Sugars: 6 g, Protein: 17 g, Sodium: 157 mg, Cholesterol: 1 mg

Recipe and photo courtesy of: cleaneatingmag.com

EARTH DAY // HEALTHY EARTH, HEALTHY YOU

Mon, 22 Apr 2013 17:06:00 -0400

Happy Earth Day friends! Always remember to take time to enjoy and care for what the Earth offers us, all areflection of ourselves!

SHRED THE LOVE // SUGAR BOWL

Thu, 18 Apr 2013 19:34:00 -0400

This year, Lake Tahoe did Shred the Love in a big way! Being the 6^th annual Shred the Love at Sugar Bowl, we decided to expand the series throughout Lake Tahoe by having five events in 7 days. The events, including rail jams, yoga sessions, skate and BMX sessions and more all promoted a healthy active lifestyle, focusing on the mind, body and soul as the best prevention.

Friday March 29^th was the kick-off party at the Pastime Club in downtown Truckee with Hard Rock Café’s battle of the bands winner, Island of Black and White. The rocked out, and we all celebrated with giveaways, raffles and good times.

Saturday was the return to Sugar Bowl Resort, with a rail jam in front of the Judah Deck with a DJ in the park throwing down beats, while the 40 participants shredded in the park. The crowd was dancing and cheering on our youngest athlete who was only 7 years old! We had awesome silent auction and raffle items all day long, and a sponsor village with B4BC, Arbonne healthy snacks, Local Knits, and Urban Angel providing hair cuts/styles for donations. On-site face painting was fun for all!

On Easter Sunday, we ventured over to Woodward Tahoe. We hosted the first Shred the Love BMX/Skate Jam for all ages. Again our youngest was 7 years old, and he ripped! We had 10 BMX riders and 15 skaters. Each discipline jammed 45 minutes with DJ Treez mixing the beats.

April 4 we headed to Kings Beach where the Lake Tahoe Wellness Center hosted a free yoga class for survivors, friends, and family. The class was followed by healthy snacks and a speech from the center’s owner, Dr. Lily Kuehne.

We wrapped up Shred the Love at Studio Tahoe. The yoga class benefited B4BC and was followed by a Kombucha tasting and talk by Tahoe locals Bella Bucha.

We would sincerely like to thank all our sponsors, fundraisers and everyone who helped make this happen: The North Face, Paul Mitchell, GoPro, Sugar Bowl Resort, Woodward Tahoe, Tahoe Wellness Center, and Studio Tahoe. Thank you to all the local shops and company’s that donated to the silent auction/raffles!

For more on Shred the Love visit www.b4bc.org. Our last Shred the Love event of 2013 is at Mammoth Mountain on May 4^th, check it out at: SHRED THE LOVE // MAMMOTH MOUNTAIN

COMMUNITY SPOTLIGHT // Thank You UCLA Snow Team

Thu, 11 Apr 2013 20:03:00 -0400

We want to extend a shout out of THANKS to the UCLA Snow Team for hosting their annual B4BC fundraiser earlier this week in Westwood, CA. This year’s event marked a decade of support from the Bruin Shredders, with current members & alumni coming out in full force to support B4BC!

Also, many thanks to our partners The North Face, Nixon, Von Zipper, Bonfire, & Electric for providing product giveaways for this active bunch of humans.

If you’re interested in getting your Ski & Snowboard Team/Club involved, please visit http://b4bc.org/get-involved/

TASTY TUESDAYS // Pan Roasted Asparagus

Tue, 09 Apr 2013 17:57:34 -0400

Today, we asparagus! Asparagus is not only low in calories, but it’s also high in folic acid, vitamins A, B6 and C, calcium, iron, thiamin, potassium and fiber, as well as the antioxidant glutathione. We’re really not seeing any negatives here.

Ingredients

1 tablespoon unsalted butter 
¾ pound large asparagus, white fibrous bottoms discarded 
1 medium garlic clove, peeled and minced (½ teaspoon) 
1½ tablespoons freshly squeezed lemon juice (½ lemon) 
Kosher salt, to taste 
Freshly ground black pepper, to taste 
Parmigiano-Reggiano, for grating 
Extra-virgin olive oil, for drizzling

Instructions

Add 1 tablespoon of butter to a large sauté pan, and heat over medium-high heat. The butter will foam up, and then subside. Then, after approximately 30 to 40 seconds, the butter will begin to turn golden brown. Once the butter has turned golden brown, immediately add the asparagus. Gently shake the sauté pan to coat the asparagus in the butter.

Season with a good pinch of salt plus a few cranks of pepper. Cook undisturbed for 1 minute. Shake the sauté pan, rotate the asparagus, then add the garlic. Shake the sauté pan to distribute, and cook for 1 additional minute. Add the lemon juice over the asparagus; shake the pan to coat the asparagus evenly, turn off the heat, and season to taste with salt and pepper. Serve with freshly grated Parmigiano-Reggiano and a light drizzle of extra-virgin olive oil.

Enjoy!

Recipe and photo courtesy of: www.growingagreenerworld.com

B4BC GEAR // PURA VIDA BRACELETS

Mon, 08 Apr 2013 23:49:20 -0400

We are SO excited to announce our newest partnership with Pura Vida, who created this custom bracelet benefiting B4BC! They are 100% waterproof, so they wont stop you from shredding the love with us while you’re surfing or snowboarding.

Get one here:
http://puravidabracelets.com/boarding-4-breast-cancer.html

B4BC 4 MEGS // A personal thank you from Megs

Wed, 03 Apr 2013 17:37:00 -0400

A personal message from B4BC Wellness Ambassador and Pro Snowboarder Megan Pischke, in response to the outpouring of love and donations she has received after publicly announcing that she is currently battling breast cancer. Learn more about her battle and upcoming event, and/or donate here: www.stayclassy.org/b4bc4megs

Wow…HAPPY SPRING! HAPPY REBIRTH AND NEWNESS EVERYWHERE!

You guys don’t even know what the sun is doing for me right now—MEDICINE.

Not sure where to even post a message like this, as I have been receiving messages and acts of kindness from so many different directions…in some ways words can’t even describe how truly impacted my life has been on so many different levels, or even describe how also blessed I feel on very single one of those levels as well, all of it, even the dark ones. BUT I do know that I can say I am overflowing with gratitude and smiles.

You see, I never once doubted the love and compassion of my community, nor the support for me…but never in a million years did I think I would be on the opposite end of what I LOVE to do so passionately and unconditionally for others. Really, I receive SO much from giving that, well, I guess you could say I am challenged by receiving any differently, and this could be part of my lesson in all this. Receiving like this, so true, so deep and first hand, so personal, and well, so strangely needed, is an EXCEPTIONAL GIFT. Truly.

And I love and thank each and every one of you—even if we have never met!

If you were standing here in front of me, I would give you a giant hug. I am truly feeling all the prayers and good vibrations, and my family and I are putting it all to good use. Thank you for supporting my beautiful husband as well—he is such a warrior with me!

Truly HUMBLED and HEALING -

Megs

PAUSE FOR PREVENTION // Hormone Disruptors

Wed, 03 Apr 2013 17:09:33 -0400

In case you missed it: Dateline NBC aired a great segment this week on toxic chemicals and hormone disruptors in our homes and everyday objects. The clip shows NBC News’ Andrea Canning raise and lower her body levels of thalates, triclosan and BPA, which are linked to breast cancer, by modifying the lotions, make-up, soap, plastic containers and canned foods she used in a 24 hour period.
Pay attention to what you put in your body, people!

Here is the Dateline NBC clip: http://www.nbcnews.com/video/dateline/51320243#51320243

TASTY TUESDAYS // Baja Grilled Halibut Tacos

Tue, 02 Apr 2013 16:26:22 -0400

Photo: www.soudersstudios.com

Today, we want to add a little Taco Tuesday to our Tasty Tuesday. Get your taco fix in a fresh and easy way that wont break the bank. Add lime and sunny Mexican beach to taste.

Lean fish like Halibut is a great way to get in some protein while still being healthy. We recommend making your own avocado salsa with organic avocados and tomatoes to help keep it fresh!

Ingredients

16 good corn tortillas
Canola oil spray
1½ - 2 lbs. Halibut with Dry Rub (*see Cook’s note)
Dave’s Avocado Salsa (*see Cook’s note)
Fresh Cucumber Salsa (*see Cook’s note)
Tomatillo Salsa (*see Cook’s note)
4-6 oz. crumbled Cotija cheese

Directions

Spray canola oil on a small sauté pan or griddle that’s heated to 350ºF. Heat tortillas on surface, one at a time; flipping every 20 seconds (20 seconds per side). Remove tortillas and pat dry. Keep warm until ready to assemble tacos.
To assemble tacos, fill each tortilla with 2 ounces Halibut and any combination of salsas and cotija cheese.
Serving suggestions include: Avocado Salsa, Tomatillo Salsa, and Fresh Cucumber Salsa.

*Cook’s Note:
- find Halibut Dry Rub in the Sauces/Rub section
- find Grilled Halibut Steak cooking recipe in the entrée section
- find the Salsas in the Appetizer/Snack section

Yields: 16 tacos

Recipe courtesy of: www.soudersstudios.com

TASTY TUESDAYS // SPRING MEDLEY

Tue, 26 Mar 2013 19:05:00 -0400

This week for Tasty Tuesday, we’re getting all pumped up for spring festivities and Easter inspired treats! Since chocolate bunnies and creme filled eggs will be reigning supreme this weekend, here are a couple recipes with greens and protein to help round out your sugar high. And did you see those chick eggs? They’re really freakin’ cute.

Spring Greens With Pears, Sugared Walnuts & Gorgonzola

Ingredients

Salad:

6 cups Spring salad greens
2 red pears, cored & thinly sliced
8 ounces Gorgonzola cheese, coarsely crumbled
Sugared Walnuts:
1 cup walnut halves
2 teaspoons white sugar
2 teaspoons brown sugar

Dressing:

1/2 cup oil
1/3 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder

Preparation

Salad: Combine Spring greens, pears and herbs (if desired) in a large salad bowl. Top with cooled sugared walnuts.
Right before serving, toss salad with desired amount of dressing. Add Gorgonzola crumbles at the very last, tossing lightly to incorporate into the salad.
Sugared Walnuts: In a small pan, sauté walnuts and sugar over medium heat until almonds are caramelized, stirring often (they will be light brown and coated with melted sugar), approximately 4-6 minutes. Spread the walnuts on foil or wax paper. After they cool, break apart.
For the dressing: Combine ingredients in a jar or container with a lid and shake well. Pour the dressing over the salad and toss.

Recipe courtesy of: www.foodista.com

—

Chickie Eggs

Ingredients

Eggs
 Black goma (sesame seeds)
 1 carrot

Preparation

Carefully place your eggs in a pan. (I usually do 6 in a saucepan, if I do more I use a large pot.) Gently cover the eggs with about 1-2 inches of water.
Bring the pot to a boil – obviously watch it, don’t go far it will be boiling before you know it. Once it reaches a boil, turn the heat OFF. Cover with a lid, and let it sit there for 12 minutes.
Prep a bowl filled halfway with ice water, set aside. When the 12 mins are up, drain the eggs and place them in the ice water to cool. Keep them in the fridge til you are ready to use them. Once the eggs are cooled crack and shell them. If there are little pieces of shell stuck I like to run the egg under water and then dab it with a paper towel.
Now to prep the other ingredients let me first tell you, quite obviously you won’t need a whole carrot. Just an itty bitty tiny piece. Cut a slice of carrot, cutting out a small wedge shapes. Set aside.

For the momma chicks:

Take a toothpick and poke two holes for eyes. Place the black sesame seeds in.
Poke a hole with a toothpick and insert the carrot for the beak.

For the baby chicks:

This time slice the egg in half – carefully so you don’t tear the yolk – then do the same for the eyes and beak.

Recipe courtesy of: www.justjennrecipes.com

It's Personal for Megan Pischke

Wed, 20 Mar 2013 02:31:00 -0400

It’s Personal for Megan Pischke

As you may or may not know, Megs has been involved with B4BC for over 10 years. Beyond raising awareness, and inspiring others to lead a healthy, preventative lifestyle, she has worked towards raising funds for breast cancer survivors to attend her “ReTreat Yourself” wellness retreats for nearly 7 years. Ironically enough, Megs was diagnosed with breast cancer herself last fall:

“It’s a gift. That’s all I can figure. I have been asking the question for awhile now: how can I raise the bar on my retreats? What more can I possibly do to educate myself and others; through health, snowboarding, diet, spirituality, etc.? I realize in order to do big things, you have to DO big thing. The only thing is to get through this with more than I ever thought possible, and share that.”

Beyond her amazing, positive and confident outlook, Megs is blessed that she is young and healthy, and heads down this path with an abundance of support and knowledge to get her through this.

After a successful mastectomy and reconstructive surgery on December 11^th, all of her scans and tests have been clear. Fully recovered from surgery and in amazing health, she is now going through chemo and radiation for the next 8 months, and although a bit challenged has a huge smile—as she knows that this is all the path of healing, and day by day the icky part of chemo is behind her. Knowing that surgery, chemo and radiation are an important part of healing, she also believes that integrated health and complimentary health care is just as important, especially for the ‘’never looking back’’ aspect. Her integrated health plan includes massage and physical therapy (for tissue health, repair and maintenance), as well as two amazing naturopaths, one of who is a Naturopathic Oncologist FABNO doctor. With these doctors she receives weekly high dose Vitamin C IV’s, hyperthermia treatments the week of chemo, and a supplemental health plan. The diet is the easy part, as she was just steps away from a whole foods diet plan. She also receives wonderful care from Chinese medicine, chiropractic, craniosacral therapy, and a White Buffalo Medicine Shaman.

Megs is also participating in cold cap therapy in order to preserve her hair during chemotherapy treatments. It’s not widely known, and she is actually the first patient at BC Cancer Agency to do it. During chemo treatments, she and her husband team up to help her prepare and wear a -32 Celsius frozen cap on her head. The preparation and process must occur every thirty minutes for 6 hours, and be refrozen on dry ice. She has chosen to attempt to save her hair during chemo:

“I really felt like, well if I have to lose my hair so be it—but why not try this and see what happens? I have spoken to so many women who really have had a hard time with this, and I get it now. Perhaps it makes you look sicker than you really feel, and everyone now knows. I mean, yes, your circle does, but what if you want to live your life and go to your local grocery, bank, favorite tea spot, and not share this with them? If this works (which it has so far!), I plan on raising the necessary funds to get a special freezer in my local hospital to be able to offer this service to others who wish to do the same.’’

Some of the most important medicine to her is just to be her—to raise her kids with love and hope, to snowboard and laugh with her friends, to surf, to do yoga on the top of the Chief, and watch sunsets with her husband. Living life as grateful and appreciative as she always has is just as much a part of her healing.

Fundraise for Megs and attend her fundraiser here: www.stayclassy.org/b4bc4Megs

TASTY TUESDAYS // THAI CITRUS TOFU KEBABS

Tue, 19 Mar 2013 23:16:39 -0400

Photo: www.shape.com

Spring has sprung, and these healthy, citrusy veggie kebabs have the perfect kick for a celebration, or, ya know, lunch. Because who doesn’t love a kebab?

INGREDIENTS

1/3 cup low-sodium soy sauce

1/4 cup fresh orange juice

1/4 cup fresh lime juice

1 tablespoon honey

1 tablespoon minced ginger

2 packages (14 oz each) extra-firm tofu, drained

1 navel orange, unpeeled

1/4 pound snap peas

2 oz fresh shiitake mushrooms

Vegetable oil cooking spray

PREPARATION

Combine soy sauce, juices, honey and ginger in a baking dish; whisk until honey dissolves. Cut each block of tofu into twelve 1 1/2-inch pieces and place in a single layer in dish, spooning some marinade over tofu. Marinate at least 20 minutes (or overnight, if desired), turning tofu once halfway through. Cut orange into 1/4-inch-thick slices, then cut each slice into 4 wedges. Thread orange wedges, peas, mushrooms and tofu on 8 skewers. Coat grill with cooking spray and heat on medium-high. Place skewers in a single layer on grill. Cook until lightly browned, 3 to 4 minutes per side. Serve immediately.

THE SKINNY

277 calories for 2 kebabs, 10 g fat (1.3 g saturated), 23 g carbs, 4 g fiber, 23 protein

Recipe: www.shape.com

TASTY TUESDAYS // STUFFED SWEET POTATOES

Tue, 12 Mar 2013 14:58:21 -0400

Photo: www.gourmandeinthekitchen.com

Sweet potatoes are sweet. And easy. And a “Super Food.” So why not stuff them with other delicious things and call it a day?

Sweet potatoes are rich in antioxidants, minerals, fiber and vitamins like beta carotene and Vitamin A which are great for your immune system, skin, vision, bones, and fighting cancer.

Ingredients

2 medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
56g/ 2oz sheep’s milk feta cheese, cut into small cubes
28g/ 2 oz black oil-cured olives, pitted and chopped
25g/ 1 oz oil packed sundried tomatoes; thinly sliced
¼ cup (1 handful) chopped fresh parsley
½ teaspoon dried or 2 teaspoons fresh oregano; chopped
1 Tablespoon extra virgin olive oil
Sea salt and freshly ground pepper to taste

Instructions

Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.
Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

Recipe courtesy of: www.gourmandeinthekitchen.com

IT’S PERSONAL // GRETCHEN SNYDER Last week in Vail we met...

Mon, 11 Mar 2013 20:35:00 -0400

IT’S PERSONAL // GRETCHEN SNYDER

Last week in Vail we met an awesome gal named Gretchen Snyder. Gretchen approached our educational booth rockin’ all pink ski gear & explained that it was in honor of her Aunt & Grandmother who both passed away from breast cancer. Gretchen’s zest for life is infectious and we love that she keeps her Aunt & Grandmother in mind every time she hits the slopes! Tune in below to hear more of her “It’s Personal” story…

SHRED THE LOVE // HOLIDAY VALLEY Holiday Valley Resort,...

Wed, 06 Mar 2013 16:46:00 -0500

SHRED THE LOVE // HOLIDAY VALLEY

Holiday Valley Resort, together with The Boardroom Snowboard Shop, hosted its 5^th annual board-a-thon event to benefit Boarding For Breast Cancer and the Buffalo area’s Women’s Oncology Program at Camp Good Days and it was A M A Z I N G!

The cozy resort town in Ellicottville, NY has a lot to offer, including a tight-knit sense of community and a passion for philanthropy, making it the perfect spot to escape for the weekend and shred the love.

Each year is a labor of love, with this year’s event raising over $15,000! Shred the Love at Holiday Valley kicked off with a ladies snowboard clinic, tribute ride, rail jam, demos, silent auction and massive raffles! Throughout the day riders, skiers, and even the smiling faces of mountain hospitality dropped by the booth for a BSE (breast self-exam) demo.

A special THANK YOU to all who fundraised including top 3 fundraisers:

- Jamie Dimond: $2,450
- Matt Brahaney & Haleigh Siebert : $1,870
- Colleen Collins: $1,325

The effort that went into this year’s event was evident to all who attended, and B4BC would like to thank Pat Morgan, Holiday Valley, Samantha Timkey & family, The Boardroom Snowboard Shop, SKM Group, iEvolve Technology Services, Katy’s Café & Cake Creations (Katy made an insane B4BC cake!), our product sponsors, and the entire town of Ellicottville for their hard work and dedication, year after year.

Keep shredding the love!

xo,

B4BC

PAUSE FOR PREVENTION // Eating On The Go?

Wed, 27 Feb 2013 21:39:11 -0500

Our educational booth is on the road close to 100 days out of the year. Being on the road means eating on the go, which can easily lead too some pretty gnarly dietary choices.

So our Pause For Prevention tip this week is to BE PREPARED! Whether you’re traveling or have a jam-packed work/life schedule be prepared by starting to plan & pack healthy snack options to get you through the day. Stash them in your bag, car, or at the office to ensure that you’re getting the nutrients that you need. This will also help eliminate the urge to grab fast food or skipping meals because you’re just “to busy to eat”!

Our favorite snack packs include anything from fruits like bananas & apples to carrot sticks, organic almonds, raw granola, organic cheese sticks, or even a little Greek yogurt! To stay hydrated & to eliminate plastic usage on the go, we also pack our B4BC stainless steel water bottles.

So be good to yourself & plan ahead!