Holly Zimmermann

After running a half marathon one day I came home with a huge appetite. Considering how important it is for the regeneration process to eat healthy immediately following a race or tough training session, I knew I needed to whip up some good food fast! That’s where this recipe originated from. Tons of protein to help rebuild the aching muscles and lots of healthy carbs in those chickpeas! No pasta on this plate required! (Serves 2) 300g Tofu, cubed 1 yellow sq uash, sliced and halved 1 Tbs peanut oil 1 Tbs Olive oil 1 red or orange banana pepper, sliced in rings 350g Chickpeas (Garbanzo beans...call them what you will) 250 mL miso or vegetable bouillon 1 Tbs curry Parsley to garnish Salt Pepper Cayenne pepper Heat the peanut oil over medium-high heat and sauté the tofu cubes until golden brown. Remove from pan and set aside. In the same pan heat olive oil and sauté sliced peppers and yellow squash for 3-4 minutes. Add chickpeas and bouillon, t...

Ok, I'll admit it....everything hurts My parents first strapped skis to my feet when I was seven years old. There was no such thing as snowboarding then, at least not at Yawgoo Valley Ski Area in Rhode Island where I learned to tackle the slopes. At that age you learn most everything pretty quickly and soon I was racing around with my friends, doing jumps, skiing backwards, dare-deviling on one ski and wiping out in style. Helmets were a long way off. We didn’t even wear helmets when riding bikes then, and motorcyclists weren’t required to have them, so why would we need them when playing in the soft snow? Amazing that we survived those years.  Take Two! While at Worcester Polytechnic Institute (WPI), I remember piling into a bus on Wednesday afternoons and heading out to Wachusett Mountain for night skiing under the floodlights. Years later, after turning 21, the world of après ski was opened up to me, and skiing took on a whole new meaning. When working outside...