Well, I can't believe it's been six weeks since I've been running with my Walk to Run Group!  The time has flown by, and it has been truly amazing to see each and every one of them progress and become runners!  I'm so proud of them.  We only have two runs left, one tonight and our last run on Wednesday.  Congratulations to all of you, you should be so very proud of yourselves! 

I absolutely love running with the group, I find that I push myself harder with the group than I do by myself.  Also, I might feel a little dorky stretching in the park alone...but there's something about doing it with the group that makes it okay!  In fact, on a nice day I absolutely looove stretching in the park after a nice run.  It's so peaceful, and breezy.  It's a beautiful spot to stretch and cool off. 

I'm thinking of running this program again in September, maybe geared more towards beginner runners.  So, if you're interested, send me an email and I can let you know closer to September if I move forward with the idea.

I held my Nutrition Seminar and Grocery store tour yesterday for the June 30 Day Bootcamp Program.  At the end of it, I was a little tired of hearing myself talk, but I think the participants gained a few tidbits of information that will help them reach their goals.  Everybody left with a 30 day food journal, which I will be looking over with them at a weekly 20 minute nutrition coaching session, where I will also weigh them in.  Can't wait!!  :)

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Now I will share a delicious recipe with you, which is healthy, spicy, and one of my favourites!

Sweet Potato Fries with Spicy Curry Dip
(Yes, sweet and spicy - all at the same time!  :))

Ingredients:
McCain Frozen Sweet Potato Fries (unless you prefer and have time to make your own)
Dip:
1/2 cup of Greek Yogurt (I use Liberte - available at Cowan's in Listowel)
1 tsp. curry powder
1/2 tsp. paprika
1/2 tsp. ground cayenne pepper
1 tbsp. ketchup
1-2 tbsp. mayo (you could probably eliminate this)

Preheat your oven to 375 degrees.  (I use my toaster oven, and it's perfect for this) 
Mix together all of your dip ingredients, and let it sit as your oven preheats and your Sweet Potato Fries cook.  This allows the flavours to blend together.  This dip is quite spicy, but you can change the spiciness of it by decreasing the amount of the spices that you use.

Check the fries often, they tend to cook faster than regular frozen fries.  I love it when they get a little blackened and crispy though, no soggy fries for this girl!!  They take about 12-15 minutes in my toaster oven, but sometimes I put them in before the toaster oven is preaheated, so, for me, the cooking time changes depending on that.

I have to admit, this is another dish that I ate at Oliver & Bonacini in Waterloo.  I couldn't stop thinking about it, and had to recreate it for myself at home.  It turned out different, but just as good as theirs, if I do say so myself.  :)

Sometimes, I double the dip recipe, and put the other half in the fridge.  I also looove dipping cocktail shrimp in this dip!  Yummmmm!!

Have a great day!   :)