Monthly Archives: May 2014

Are you a Fit Foodie?

For all of my readers in the DC metro area, here’s your chance to get in some exercise while indulging your inner foodie. The Fit Foodie 5K is coming to the Mosaic District June 20-22!

The Fit Foodie 5K Race Weekend is jam-packed with celebrity chef tastings, cooking and fitness demonstrations, a yoga session with celebrity trainer Kristin McGee, and a Power Systems fitness obstacle course and bootcamp, led by celebrity trainer Patrick Goudeau. Also expect to rub elbows with editors and contributors from Cooking Light and Health magazines who will be on hand to share tips and tricks for maintaining a healthy lifestyle.

Additionally, 10% of the sale of each ticket for the 2014 series will benefit City of Hope, a leading treatment and research center for cancer, diabetes and other life-threatening diseases.

Tickets range from $35-$60 per event, or $155 for the whole weekend. But if you use the discount code MOMMACHINE, you can get a 10% off advance online ticket sales! To purchase tickets, go to: www.fitfoodierun.com.

Be sure to follow The Fit Foodie Race Weekend on Facebook or on Twitter at @FitFoodieRun for the latest news, contests, and promotions!


Edamame Orzo Salad

My mom first made this dish for my brother and sister-in-law’s family wedding shower last summer. I promised in that post that I would share the recipe soon. Unfortunately, I never took any pictures of the dish during the shower, so I had to make it again (twist my arm) to photograph it for this post. Fast forward eight months and I have FINALLY gotten around to it. The good news is that you now have the recipe just in time to make it for your summer cookouts—enjoy!

Note: The picture below does not include the olives. The ones I had on hand were not pitted and I just don’t have that much patience.

Edamame Orzo Salad

Mediterranean Edamame Orzo Salad

Vinaigrette:
¼ cup white wine vinegar
1 clove of garlic, minced
2 tbsp finely chopped fresh oregano
¼ cup extra virgin olive oil
¼ tsp salt
Fresh ground black pepper

Pasta:
1/3 box orzo pasta
2 cups cooked, shelled edamame
2/3 cup thinly sliced sundried tomatoes
¼ cup diced red onion
½ cup kalamata olives, pitted and cut in half
1/3 cup feta cheese

1. For vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender. Slowly add olive oil and mix well. Add salt and pepper.

2. Cook pasta according to the directions on the box and drain.

3. Add all of the remaining ingredients, including the vinaigrette, to the pasta and mix well. Refrigerate for at least 30 minutes before serving (the longer it refrigerates, the better).