Socks Will Never Be The Same & A Giveaway!

Oh.My.God. This post is oozing awesomeness, it's long but you won't want to miss it! I have a review, a recipe, awesome Alaskan pictures and the best giveaway yet! I'm excited! Are you excited?! Yes? I thought so. Today's post may be a little strange to some. However, this topic is very important and I think you should stay with me on this one, especially if you're a runner, golfer, athlete or even if you just travel a lot or are on your feet all day at work. Yes, I am talking about socks people, and I have to say I've never been more pumped...about socks.

So as you may know, I've been running a lot. Well, a lot for me.  This happens to be twice a day for about an hour and half. I do a longer run mid-day, then a sprint workout at the end of the day. Suffice to say I get pretty weary and gosh darn it I need all the help I can get! So this my friends...this is where the Marathon Sock by PRO Compression comes in, but let me start at the beginning.

I received this pair of absolutely fabulous pink (they have other colors, chill boys) compression socks the other day and of course immediately put them on. I'm a mammographer and let me say I'm not doing any mammograms sitting down, so after a busy day at work my feet are beat. Especially with all my prior foot issues and surgeries! I'm going to wear the compression socks to work tomorrow and I'll update you all! I would not lie to you, as soon as I put them on I was all,  "Oh my goodness...these feel amaaaazingggg!" Seriously. They are. Then I pranced around in utter delight and amazement while Todd laughed...at me.

Okay, wait, let me back up again. At work yesterday, instead of running during my hour lunch I spent that entire coveted hour on the phone with our health insurance company. Ugh, insurance companies...am I right? Yes. Anyways, my point being that I didn't get to run. No problem, I still had my sprint session to do after work. Erm, no. During the latter part of the day I got super nauseated. After work I rushed to the store, bought an enormous bag of crystallized ginger and Coke Zero, went home, and snuggled on the couch with Bob until the urge to spill my guts subsidized. It did, and that is where the socks come in.

Okay, so, after I wasn't sick anymore and trying them on and becoming drunk on sock love, I decided that I obviously had to test them right now. I hadn't ran at all that day and it was only 8:30 pm, never mind the fact that I didn't make dinner or anything. So I decided that yes, I would go for a quick run. Wait, quick? No, that simply wouldn't do. I had to properly test these socks...but it's not like I could go for a three hour run at 8:30 pm! So, I did eight miles. That's sufficient to test them right? I think it so. Check out my view on my run. Do your runs look like this? They could if you lived in Alaska! I would like to take this time to specifically direct my comments at our out-of-state friends and family...75 degrees at 9 pm and not a cloud in the sky...

But before I got to this beautiful run, I had to first get Todd to take off the socks! I let him try them on after I did and he loved them! Because of the arthritis, his joints swell and the compression socks help with circulation and subsequently painful swelling! I already bought him his own pair! You can bet he'll be wearing them during our 22 hour flight path to Turks and Caicos next week! I'll keep you posted on that.

Now that I've finished with my absurdly long-winded back story, here's my review on the PRO Compression Marathon Sock.

PRO Compression Marathon Socks

What: These beauties above are the Marathon Socks by Pro Compression. Don't want the full-calf look? They have different heights of ankle socks. Also, they offer calf sleeves. And boys, never fear, they have a full-lineup of rad colors other than pink! They're made of, "...a unique blend of high-performance materials including polypropylene and nylon." As a vegan, this is great because they aren't using wool. No sheepies have to be shaved! After many trials, PRO Compression found this combination to offer the, "...maximum comfort as well as the proper moisture control and durability." I have to agree!

They offer mmHg 22-26 of pressure, this quantity of pressure does not require a prescription and thus is suitable for most people. Is there any research to back up the use of compression socks during athletic endeavors? Well yes, actually!  According to a German study in 2009 on the effects of compression socks on running performance in men runners concluded that, "...stockings with constant compression in the area of the calf muscle significantly improved running performance at different metabolic thresholds." If you don't rely on science as a main vessel of information you could always ask the many commercial pilots, endurance runners and/or diabetics, who are all frequent users of compression stockings. And of course, you can always take my word. I'm not paid to write these reviews!

Why: Athletes want to squeeze the most out their workouts and recover faster. Diabetics and individuals that suffer from arthritis want relief from the painful and damaging effects of inflammation. People that travel a lot want relief from that awful swelling that can occur during air travel and individuals who are on their feet all day want relief and maybe a little more endurance for those hard workdays. Compression socks can deliver on these wants. Knee-high compression socks are meant to increase circulation and reduce lactic acid build-up.

Where: PRO Compression socks can be purchased on their website at http://www.procompression.com/  Get 40% off  by using the coupon code PCBLG when you make your purchase on their website! In addition, they have free shipping, even to Alaska! Which, obviously I was super excited about because everyone knows that I'm the shipping Nazi. I am...

How: All PRO Compression socks are designed and manufactured here in the good ol' USA. This gives, "...PRO Compression complete control over the quality...from design through manufacturing and distribution." Refreshing, no?

Recurrence: Absolutely. I purchased a pair for Todd yesterday, as he's takin' to thieving mine! At $50 they are kind of spendy for socks, even compression socks. However, they're well worth it and they offer free shipping! Just check out how happy I am after my eight miler...pretty happy! Maybe it's in part to the fact that I got 40% off and so can you by using the coupon code PCBLG when you make your purchase on their website.

So go get yourself some PRO Compression socks. Trust me. And what better way to do that by getting them for free! Woot, woot! PRO Compression has generously offered to giveaway a free pair of $50 PRO Compression Marathon socks! If you're the lucky winner  I'll get your shoe size and they'll ship them right away to you! Don't worry boys, you won't get pink! There's a bazillion ways to enter below and be sure to like PRO Compression on Facebook and follow them on Twitter for extra entries!

*** THIS GIVEAWAY IS NOW CLOSED ***

Congratulations to Emily! We hope she loves her new socks!

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Entered? Good! Now check out some cool Alaskan pics and one sweet post-workout shake. After my run, Todd, Bob and I took a dip in the lake near our house. Bailey was super excited about it! He loves to swim.

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Toe-lickings while swimming. He's so talented.

Alaskan lakes are uber cold, but we had fun at our late night dip!

When we got back home, I made my usual shake to help speed along my recovery. And lucky you, I'm going to share that favorite "post-exercise shake"! This is not a monster-oh-my-god-give-me-as-many-calories-as-possible-right-now shake, this is a light post-workout shake. Not too filling, extra cold and creamy and absolutely delicious.

Scrumptious Strawberry-Mint Shake

Inspired by myself

Serves 1 (large serving) or 2 (smaller servings)

• 1 cup of cold water
• 6 large frozen strawberries
• small handful of fresh mint
• 1/2 Tbsp. creatine (learn more about creatine here)
• 1/2 serving of your favorite protein powder
• 1/2 Tbsp. sunflower seeds (or nuts)
• 1 Tbsp. whole flax seeds
• 1/2 Tbsp. loose-leaf green tea leaves
• 1/2 Tbsp. erythritol or other sweetener
• dash of cinnamon
• splash of vanilla extract
• sprinkle of salt

Throw all the ingredients in a blender and blend until smooth! Super easy and quick.

A general rule regarding blenders is to add the liquid first, followed by the remaining ingredients. This will facilitate movement within the blender and help to get all the ingredients down to the blades. Serve cold. This is so delicious right after a workout!

In addition, be sure you're getting quality creatine that's vegan.

 Wasn't that a great post?! See, aren't you glad you stuck through it? Give yourself a pat on your back for all your awesomeness.

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF AND TODD ONLY, UNLESS OTHERWISE NOTED. OUR REVIEWS ARE COMPLETELY BASED ON OUR OWN OPINIONS OF THE PRODUCT REVIEWED. WE ARE NOT PAID TO WRITE POSTS. THIS PRODUCT WAS SUPPLIED TO US AS A GIFT BY THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF WE MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, WE ARE MERELY WRITING ABOUT SOMETHING WE LIKE, PURCHASE AND/OR USE. THE FACT THAT WE DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN OUR POST.

Pizza Quinoa with Summer Squash

Todd always wants pizza. It's nonstop really, obnoxiously so. The problem is...pizza's not really the best thing to eat day-in and day-out. In addition, vegan pizza isn't cheap and homemade pizza can be an exhaustive effort on a weeknight. Enter Pizza Quinoa with Summer Squash. This dish is pizza-esque but healthier than it's predecessor, cheaper and quicker too! So, how did it hold up with the Pizza Monster? He loved it! Try it on your "Pizza Monster" and see what he thinks.

Quinoa with red tomato sauce, melted mozzarella cheese, sauteed summer squash and wilted spinach all topped with parmesan cheese, fresh basil and crushed red pepper flakes. It's a pizza-esque quinoa dish that's sure to satisfy any monster pizza craving, and all done in snap!

Pizza Quinoa with Summer Squash

Inspired by Girl Makes Food

Serves 4

• 1 1/2 cups dry quinoa, rinsed
• 2 cups water
• 1 tsp. olive oil
• 1 medium summer squash, chopped
• 1 15 oz. can of tomato sauce
• 1/2 cup vegan mozzarella cheese, shredded
• 1 cup fresh spinach
• salt and pepper to taste
• sprinkling of red pepper flakes, for garnish
• sprinkling of parmesan cheese, for garnish
• chopped fresh basil and oregano, for garnish

Rinse the quinoa. If you've had bad experience with quinoa being bitter, it's probably because it wasn't rinsed. Even if it says "pre-rinsed" on the package, rinse it anyway! Place the quinoa in a medium saucepan with the water. Pro-Tip: spray the inside of the pot first with a nonstick cooking spray. Bring to a boil then turn down to low, cover and simmer for about 15 minutes.

Meanwhile, heat olive oil in a medium frying pan. Chop up the summer squash and add to the pan. Saute about 10 minutes or until it's softened. Below you'll see the chopping process through our "Bailey-Cam"....he's just quietly lurking...always waiting and watching...

Once the quinoa is done, fluff with a fork and remove from heat. Add the squash, tomato sauce, cheese and spinach. Stir well to combine.

Add salt and pepper to taste and top with red pepper flakes, parmesan and fresh basil. Mamma mia that's delizioso!

Pizza Quinoa with Summer Squash

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Quinoa with red tomato sauce, melted mozzarella cheese, sauteed summer squash and wilted spinach all topped with parmesan cheese, fresh basil and crushed red pepper flakes for a pizza-esque quinoa dish that's sure to satisfy a pizza craving.

Ingredients

• 1 1/2 cups dry quinoa, rinsed
• 2 cups water
• 1 tsp. olive oil
• 1 medium summer squash, chopped
• 1 15 oz. can of tomato sauce
• 1/2 cup vegan mozzarella cheese, shredded
• 1 cup spinach
• salt and pepper to taste
• sprinkling of red pepper flakes, for garnish
• sprinkling of parmesan cheese, for garnish
• fresh basil and oregano, for garnish

Instructions

1. Rinse the quinoa. Place in a medium saucepan with the water. Bring to a boil then turn down to low, cover and simmer for about 15 minutes.
2. Saute chopped squash in heated oil for about 10 minutes or until it's tender.
3. Once the quinoa is done, fluff with a fork. Remove from heat and add the squash, tomato sauce, cheese and spinach. Stir well to combine.
4. Add salt and pepper to taste and top with red pepper flakes, parmesan and fresh basil. Mamma mia that's delizioso!

3.2.1251

Lemony Garlic Pasta with Brussel Sprouts & Crispy Polenta

Lemony Garlic Pasta with Brussel Sprouts & Crispy Polenta. What's wrong with me? Ugggh. This might be my longest dish name ever. Apparently naming dishes is not in my book of talents...or is it? I guess it depends on who you ask. Regardless of it's name, this pasta dish was pretty bomb-diggity. Unless you don't like brussel sprouts or polenta. But who doesn't? What's almost as good as this pasta was how quick and easy it was to make, not to mention it's pretty darn healthy. Everything can be prepared and cooked while the polenta bakes in the oven and the sauce is already made thanks to Citizen Chef.

Citizen Chef is my personal sous chef. No, that's a lie. It a food company that has a line of ready-made, fresh sauces and salads. Normally I'm not really big on pre-made things like sauces, but sometimes I'm just too busy to whip one up myself. Imagine that. We can all relate, yes? Yes. Okay, so here's what you need to know about this ready-made Limone Garlic Sauce from Citizen Chef so you can hurry up already and get back to your busy life.

Limone Garlic Sauce by Citizen Chef

What: The Limone Garlic Sauce is "made from scratch with extra virgin olive oil, garlic, and a fresh squeeze of lemon." It can be used in simmering, grilling, sauteing, and baking. This particular sauce is made primarily from a vegan stock, onions, olive oil, garlic and lemon. There's four servings per container with 70 calories a serving. What I really liked about this sauce in contrast to many others, is that it's not loaded with sodium. It has 250 mg per serving which is less than most I've seen.

Why: Our world is a busy one and sometimes we have to choose between healthy food and fast food. But thanks to Citizen Chef, when crunch time comes it's nice to know that you can reach for a prepared sauce and whip something up that's healthy as well as fast. All of the ingredients in the Limone Garlic Sauce are natural and there's no artificial flavors or preservatives, because seriously we don't need them.

In addition to actually cooking a meal, sometimes finding a recipe can be just as consuming. Don't worry though, Citizen Chef's got your back with recipes on their website specific to what sauce you'll be using. Whew! Their "...passion is to empower people to make healthier choices for their bodies, their families, and the planet..." So join them! It's easy when half the work is already done!

Where: Take a look at these retailers to find Citizen Chef products, including Costco and Safeway.

Recurrence: I wasn't able to find Citizen Chef at my local grocery store and the closest Costco is a little over one hour away, so I haven't made it there yet. When I do though, you can bet I'll be picking up some of these sauces for those days of the week that get a little cray cray.

So avoid eating Oreos for dinner (I never do this...) and whip up a meal as quick as it'd take you to open that cookie package. If you're not keen on lemon and/or garlic (say what?!) you're sure to find one you enjoy, like Thai Coconut, Chipotle Adobo, Hawaiian Pineapple BBQ or others. You might just see a review for a different flavor later down the road!

Lemony Garlic Pasta with Brussel Sprouts & Crispy Polenta

Inspired by myself

Serves 4

• 9 oz. of pre-cooked round polenta (half a tube), diced
• 1 Tbsp. olive oil
• 2 cups brussel sprouts, ends removed and halved
• 3 Tbsp. of water
• 1 13 oz. box of your favorite pasta (I used whole wheat linguine)
• 1 10 oz. container of  Citizen Chef's Limone Garlic Sauce
• fresh lemon thyme for sprinkling (optional)
• vegan parmesan cheese (I use Parmela)

Start by preheating the oven to 450 degrees. Dice up the precooked polenta into bite sized pieces and arrange on a cookie sheet lined with parchment paper, ensuring that they don't overlap. Once the oven has reached temperature, bake for 30 minutes or until crispy on the outside.

Wash the brussel sprouts and chop them in half. Make sure to cut the stems off at the end first and discard any leaves that fall off after being halved. Feed them to your dog. Bob loves them!

In a large frying pan heat the olive oil, then add the halved brussel sprouts. Allow them to brown slightly over medium heat. This will take about 5-10 minutes. After they've browned, add in the water and cover. Turn to low and allow them to cook for about 10 minutes or until they just become tender. If you prefer your elf heads on the crunchier side, feel free to only brown them.

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While the brussel sprouts steam, cook the pasta according to the package then drain it and return it to it's pot.

Once the sprouts and polenta are all finished cooking, combine them in the pasta pot including the entire container of the Limone Garlic Sauce and mix well to combine. Serve hot with a sprinkle of fresh lemon thyme and vegan parmesan cheese. Dinner's done and in record time!

Lemony Garlic Pasta with Brussel Sprouts & Crispy Polenta

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Pan-fried brussel sprouts and crispy, baked polenta mix with linguini and a ready-made lemon garlic sauce for a fast, simple and healthy dinner with help from Citizen Chef.

Ingredients

• 9 oz. of pre-cooked round polenta (half a tube), diced
• 1 Tbsp. olive oil
• 2 cups brussel sprouts, ends removed and halved
• 3 Tbsp. of water
• 1 13 oz. box of your favorite pasta (I used whole wheat linguine)
• 1 15 oz. container of Citizen Chef's Limone Garlic Sauce
• fresh lemon thyme for sprinkling (optional)
• vegan parmesan cheese (I use Parmela)

Instructions

1. Preheat oven to 450 degrees. Dice the precooked polenta into bite sized pieces and arrange on a cookie sheet lined with parchment paper.
2. Once the oven is ready, bake for 30 minutes or until crispy on the outside.
3. Halve the brussel sprouts. Make sure to cut the stem off at the end first and discard any leaves that fall off after being halved.
4. In a large frying pan heat the olive oil, then add the halved brussel sprouts. Allow them to brown slightly over medium heat. This will take about 5-10 minutes.
5. Next, add in the water and cover. Simmer cook for about 10 minutes or until they become just tender.
6. Cook the pasta according to the package then drain it and return it to it's pot.
7. Once the sprouts and polenta are all finished cooking, combine them in the pasta pot including the entire container of the Limone Garlic Sauce and mix well to combine.
8. Serve hot with a sprinkle of fresh lemon thyme and vegan parmesan cheese.

3.2.1251