Serves 2
Ingredients:
- 1 cup dry quinoa
- 2 cups water
- 1 teaspoon coconut oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 8 oz sliced mushrooms
- 2 tablespoons tamari or soy sauce*
- 1/2 cup water
- salt and black pepper
- 1 cup spinach, roughly chopped
Directions:
Combine the quinoa and 2 cups of water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.
While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the 1/2 cup of water and tamari (or soy sauce) to create a silky smooth sauce.
Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and stir well until the spinach is wilted. Season with salt and pepper, to taste, then serve warm.

Holding onto the side bars allows you to support your body weight while you walk. The load is transferred from your legs to your upper body which reduces the amount of effort it is taking to walk. Your cardiorespiratory system does not have to work as hard to move your body with the extra support. Holding on this way makes it easier on your body; less work = less calories expended.
Holding onto the handle right in front of you is a common offense as well, especially when you are walking at an incline. Walking or running up an incline forces you to shift your body weight forward and push yourself up that hill. By holding on to the treadmill, you allow yourself to lean back by extending your back and arms. The purpose of walking up that hill for the extra challenge is negated by leaning back. Shifting your weight forward while walking/running up that incline keeps your body upright, working your core and postural muscles.