Gayle Guyardo https://www.gayleguyardo.net Tampa, FL | WFLA Morning News Anchor on News Channel 8 Today Tue, 19 Feb 2013 23:50:07 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.2 Get Moving With Gayle: Week 1 Update https://www.gayleguyardo.net/2013/02/get-moving-with-gayle-week-1-update/ Tue, 19 Feb 2013 16:43:07 +0000 https://www.gayleguyardo.net/?p=884 Having a workout buddy who keeps you accountable and on track when it comes to eating right and exercise can be the game changer in reaching your fitness goals, but who has time for that?

With a job that wakes me up in the wee hours of the morning, juggling four daughters ranging in age from 5 to 15, and an adorable but insatiable husband, I already feel pulled in 50 million different directions.

But guess what – now I have a ‘cyber workout buddy” named Jill – and together we are armed with some of the hottest trends in workout technology where we can track each other from afar. And on top of that – as part of the Get Fit Tech Challenge we are participating in, we have a Tech Trainer turning up the heat on this friendly competition!

Jim McGinnis, our “tech trainer” from Verizon Wireless, has been hard at work coaching Jill and me on some awesome fitness devices! In the next few weeks, you’ll see him demonstrate how these accessories monitor and track your progress, give you benchmarks to shoot for, and even let you share your stats on social media sites!

My favorite so far is the FitBit, a wireless activity tracker that Jill and I both wear while asleep and awake – I shot a little video for Jill if you want to check it out:

I’ll be posting more updates on this website, on my blog and on my Facebook page. You can also look for updates on WFLA’s News Channel 8 Today weekday mornings from 4:30 to 7 a.m. and again on our 10 a.m. show.  See you in the morning!

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Get Moving with Gayle: Virtual Workout Challenge https://www.gayleguyardo.net/2013/02/get-moving-with-gayle-personal-trainer-virtual-workout-challenge/ Tue, 12 Feb 2013 16:16:01 +0000 https://www.gayleguyardo.net/?p=868 I’ve taken the Tech Trainer Challenge with a morning show viewer named Jill.

Jill is a teacher in the Hillsborough County School System and recently went back to college to earn a specialized degree to help students with special learning needs. Jill says she was buried in books and put diet and exercise on the back burner.

Jill has major weight-loss goals and says that while it’s easy to stick to a diet – she needs motivation to stay on the exercise path when it comes to getting fit.

On the flipside, my Achilles heel is sweets!

I have a hard time staying away from sweets and I need to because good foods are the key to waking up at 2:30 in the morning and still having the energy to juggle four children in the afternoons. My days seem endless – like I am running a marathon – I have to stay on track.

Visit My Blog to Read More >>

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Seared Ahi Tuna Recipe https://www.gayleguyardo.net/2012/08/seared-ahi-tuna-recipe/ Wed, 08 Aug 2012 17:01:27 +0000 https://www.gayleguyardo.net/?p=858 My father-in-law is a seasoned fisherman; he brings us fresh gulf tuna and my hubby and I found this recipe online.  The kids love it, too — it’s like nothing I’ve ever tasted before.

INGREDIENTS

2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

METHOD

  1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
  2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured).
  3. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

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Healthy Eggplant Parmesan https://www.gayleguyardo.net/2012/08/healthy-eggplant-parmesan/ Wed, 08 Aug 2012 16:57:15 +0000 https://www.gayleguyardo.net/?p=853 Talk about a dish that could stand to lose a few: The Italian-American favorite of eggplant, tomato sauce, and cheese—spelled variously “Parmesan,” “parmigian,” or “parmigiana”— knows no nutritional boundaries. Fried-eggplant goodness is buried under piles of gooey cheese, with the tangy counterpoint of the tomato. It’s delicious, but a serving has enough saturated fat and almost enough sodium for a whole day.

To walk this recipe back, we dredge eggplant slices in crispy, whole-wheat panko, then bake them to crunchy, meaty perfection. Leaner part-skim ricotta is jazzed up with garlic, crushed red pepper, basil, and cheese. Some thinly sliced mozzarella stretches our cheese budget, while gourmet jarred pasta sauce streamlines the method. This tasty casserole loses the heaviness, not to mention the grease, of the old standard. You’ll have room for dessert.

OLD WAY

1,053 calories per serving
30.4 grams saturated fat
1,965 milligrams sodium
Deep-fried eggplant
Breadcrumbs
4+ pounds cheese

OUR WAY

318 calories per serving
8.2 grams saturated fat
655 milligrams sodium
Baked breaded eggplant
Whole-wheat panko
1 3/4 pounds cheese

Source: Kathy Kitchens Downie, RD, From the September 2010 Issue of Cooking Light.

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Mashed Garlic Cauliflower https://www.gayleguyardo.net/2012/08/mashed-garlic-cauliflower/ Wed, 08 Aug 2012 16:43:19 +0000 https://www.gayleguyardo.net/?p=848 It tastes like mashed potatoes to me!

Ingredients

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Serves: 4; Calories: 149; Total Fat: 11.5 grams; Saturated Fat: 7 grams; Protein: 5 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 31 milligrams; Sodium: 170 milligrams

Chef: George Stella.

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Jo Mama’s World Famous Spaghetti https://www.gayleguyardo.net/2012/08/spaghetti/ Tue, 07 Aug 2012 04:43:56 +0000 https://www.gayleguyardo.net/?p=805 Ingredients
  • 2 lbs Italian sausage, casings removed (mild or hot)
  • 1 small onion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes 1
  • /4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine (a good Cabernet!)
  • 1 lb thin spaghetti
  • Parmesan cheese

Directions:

  1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  2. Add onions and continue to cook, stirring occasionally until onions are softened.
  3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
  4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  5. Stir well and barely bring to a boil.
  6. Stir in red wine.
  7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  8. Cook spaghetti according to package directions.
  9. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.

Source: http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782?oc=linkback

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10 Things You Didn’t Know About Me https://www.gayleguyardo.net/2012/07/10-things-most-people-dont-know-about-me/ Sat, 28 Jul 2012 22:43:02 +0000 https://www.gayleguyardo.net/?p=767 Since there’s already a plethora of information online about my career and current position as co-anchor of New Channel 8 Today and the Midday show on WFLA in Tampa, I wanted to add a more personal touch to this website.  I decided to share a little bit more about who I am, the things that interest me and how I spend my days away from the studio.  So, to get things started, here’s a list of ten things that most people don’t know about me:

  • I was born and raised in Tampa and my family celebrated it’s 100th birthday not too many years ago.
  • I grew up on Davis Islands in Tampa, but my grandfather, father and uncle together built one of the largest dairy farms in central Florida from the ground up.
  • I spent summers and weekends on my family’s farm in Brandon and my favorite things to do were riding the farm horse Strawberry and a go-cart with my big brother Paul.
  • I was a ‘Tom Boy’ and a true late bloomer and ironically my mother was an etiquette teacher. She would have given anything for me to wear a dress.
  • I’m a clean freak – I can’t seem to rest my head on a pillow at night until the house is in order. My husband doesn’t think kitchen counters need to be wiped down so many times in any given day.
  • We eat home almost every night, although my family would argue that my recipes are played out.  I could use some fast meal ideas.
  • I was a very shy child and it bled into my adult life.  If I wasn’t representing WFLA News Channel 8 it was very difficult for me to go out socially (i.e. baby showers, luncheons, playgroups).  I was in my mid-30’s before I was able to overcome being shy.
  • I was switched at birth, but only for a little bit.  They walked me into a neighboring hospital room and handed me to a woman and introduced me as her daughter.  Meanwhile, my mom was handed a baby boy.  It was sorted out pretty quickly, but I still get a good laugh when I see the other kid around town from time to time.
  • I love to dance – my kids claim I look like Cameron Diaz in Charlie’s Angels Part 2 and could use a little more mojo, but I like my moves and making up my own words to song.
  • My daughters make me laugh so hard… my poor husband has to separate us at night as we cuddle and giggle laughing about nothing.  The girls tell me I’m “silly “- and that makes me smile.

Thanks for stopping by and please check out the hundreds of personal photos, family videos, recipes and other information that I’ve posted.  Feel free to comment, share and “like”… and, if you’re looking to get in touch with me regarding work-related matters, please visit the Contact Gayle page for more info..

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Italian Sausage Soup https://www.gayleguyardo.net/2012/07/italian-sausage-soup/ Sat, 28 Jul 2012 22:38:40 +0000 https://www.gayleguyardo.net/?p=755 Ingredients
  • 8 ounces hot or sweet turkey Italian sausage
  • 2 cups fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 1/2 cup uncooked small shell pasta
  • 2 cups bagged baby spinach leaves
  • 2 tablespoons grated fresh Parmesan or Romano cheese $
  • 2 tablespoons chopped fresh basil

Preparation

  1. Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
  2. Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Source: http://www.myrecipes.com/recipe/italian-sausage-soup-10000000682961/.

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Westgate River Ranch https://www.gayleguyardo.net/2012/07/westgate-river-ranch/ Sat, 28 Jul 2012 22:22:43 +0000 https://www.gayleguyardo.net/?p=753 Unleash Your Inner Cowboy at Westgate River Ranch

WRR is an authentic dude ranch located in Central Florida near Lake Wales, Florida.  A nonsmoking property, Westgate River Ranch is pet friendly, allowing pets under 60 lbs. With a variety of onsite amenities, Westgate River Ranch offers something for everyone!

Cowpokes and bronco busters descend upon Westgate River Ranch every Saturday night at 7:30 PM for an evening of fun for the whole family at the 1,200-seat rodeo arena. This real-life rodeo features trick riding, bull riding, calf roping, barrel racing, rodeo clown antics and a patriotic, flag-waving tribute to our armed forces accompanied by uplifting, classic country songs such as Lee Greenwood’s “God Bless the USA” and Toby Keith’s “Courtesy of the Red, White & Blue.” In addition, kids are invited into the rodeo arena toward the end of the evening and get the opportunity to participate in a real “calf scramble.” Don’t miss it!

Admission for the Saturday Night Rodeo is $15.50 for adults and $8 for children (prices subject to change). Don’t miss the Rodeo Dance immediately following the rodeo where kids can sing, dance and compete in games while the lively DJ entertains the crowd with tunes such as “Macarena,” “Electric Slide” and even “Cotton Eyed Joe.” The rodeo arena lies adjacent to the River Ranch Saloon, which features live music on weekends..

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Spicy Linguine with Clams and Mussels https://www.gayleguyardo.net/2012/06/spicy-linguine-with-clams-and-mussels/ Thu, 07 Jun 2012 04:55:06 +0000 https://www.gayleguyardo.net/?p=812 Ingredients
  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
Sauce:
  • 3 tablespoons olive oil
  • 2 large or 4 small shallots, sliced
  • Kosher salt, for seasoning, plus 2 teaspoons
  • Freshly ground black pepper, for seasoning, plus 1 teaspoon
  • 3 cloves garlic, minced
  • 1 cup white wine (recommended: Pinot Grigio)
  • 1 cup vegetable broth
  • 1/2 teaspoon crushed red pepper flakes
  • 12 littleneck clams, cleaned
  • 12 mussels, cleaned

Directions

Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.

Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.

Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-linguine-with-clams-and-mussels-recipe/index.html

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