SooFoo presents the SooFoo30 challenge!

My name is Kyle Mundy and I’ve recently been given the honor of serving as SooFoo’s president.  To show how passionate I am about this product, and to demonstrate how it can compliment a nutritional diet, I will eat at least one serving of SooFoo at every meal for the next 30 days.  I’m calling it the SooFoo30 Challenge!

I received a physical exam to start, and I will get another in 30 days, to measure progress in cholesterol levels, blood pressure, and body weight.  I should have the initial exam results to share within the next few days.  My expectation is not necessarily to lose weight, but that my overall health will be improved.  As I go along, I’ll post updates to the SooFoo blog, Facebook, and Twitter.  In addition to providing commentary on my well being, I’ll be sharing SooFoo recipe ideas, my fitness regimen, and other random thoughts and anecdotes.  Hearing how I smuggle SooFoo into restaurants should provide a little comedy.

Day 1 starts tomorrow, February 15th.  I’m requesting your support and encouragement as I take this challenge.  If all goes well, hopefully it will be enough to convince you to go out and buy some SooFoo for yourself!  It’s Super [Good] Food!

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Categories: Uncategorized | 2 Comments

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2 thoughts on “SooFoo presents the SooFoo30 challenge!

  1. sarah

    Good for you Kyle! Here is a great recipe that you may want to try. Substitute the wild rice for SooFoo:

    SANTA ROSA RICE SALAD

    Salad:
    1 box long grain wild rice mix, cooked with seasonings
    Juice of one lemon
    3 chicken breast halves, cooked and shredded/diced
    4 green onions, diced
    3 oz. Chinese pea pods, ends removed
    2 medium avocados, diced
    1 cup chopped pecans, toasted
    Greens for garnish – any kind but iceberg or romaine
    Spinach and/or arugula are great.
    For Sadie’s party, left the Chinese pea pods out and used water cress for the greens!

    Dressing:
    2 cloves garlic, minced
    1 T Dijon mustard
    ½ t salt
    Pepper to taste
    ¼ t sugar
    1/3 cup seasoned rice wine vinegar
    ½ cup Canola oil

    1. Combine and mix dressing ingredients in blender (or cuisinart or just whisk them) and refrigerate
    2. Mix all salad ingredients except avocados and pecans
    3. Combine salad with dressing and refrigerate 2-4 hours
    4. Before serving, add avocados and pecans, garnish with lettuce leaves

    Mix with dressing 2-4 hours before serving, time permitting. Can be easily doubled.

  2. Good luck, Kyle! I look forward to reading all about it!

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