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The Daytona 500 and the Indianapolis 500 will be Danica Patrick‘s final races, she announced on Friday. The racing star, whose career made her one of the most recognizable female athletes in the world, tearfully told the Associated Press that this is her final season as a full-time driver, but that she’s excited to hit the Indianapolis Motor Speedway one last time. 

But before deciding on the two races to finish off her career, Patrick wasn’t sure how to go out with a bang, she told AP.

“Nothing that was being presented excited me, then about three weeks ago, I just blurted out, ‘What about Indy? Let’s end it with the Indy 500,’” she said. “This ignites something in me. But I am done after May. Everyone needs to put their mind there. My plan is to be at Indy, and then I’m done.”

Patrick is the only female driver to have led laps at the Indy 500, which she ran from 2005 to 2011 and placed third at in 2009. She made history as a rookie when she led 19 laps, becoming the first woman to pace the field at the famous race. She switched from IndyCar to NASCAR in 2011, and said she’d never go back.

“I know I always said I’d never go back to Indy, and I was always being honest,” she told AP. “Well, things change. I know now you can never say never. I’d been going through this in my head and kept asking myself, ‘How am I going to get the words out and say it’s over?’ And trust me, I lost my [stuff] a few times over that. But this seems right, and this seems good.”

Even after the Indy 500, Patrick probably won’t have too much downtime—her current business endeavors include an athleticwear line, a fitness program, and a winery in California. 

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Source: Muscle

17 11 17

Source: Muscle

17 11 17

Source: Muscle

17 11 17

Source: Muscle

17 11 17

Source: Muscle

17 11 17

Source: Muscle

17 11 17
Roasted Pork Loin with Apples Fennel and Onion

Moya McAllister

Try this recipe, and other meals perfect for the holidays

Directions: 
Season pork loin generously with salt and pepper; let sit for 15-20 minutes. Set the oven rack to the middle position and preheat to 400.
Heat a large, heavy bottom skillet over medium heat; add in oil and pork loin, fat side down. Brown loin on all sides (including the ends), 6-8 minutes in total.
Remove pork loin to a plate, pouring off all but 1 tbsp of fat. Add onion, fennel, apple, garlic, and herbs and stir. Once onions and fennel begin to brown, add wine, scraping up browned bits from bottom of pan with a wooden spoon. Add in vinegar and nestle the pork, fat side up, into pan. Insert an oven-safe thermometer into the center of loin. Place roast into oven, and set the thermometer to go off at 145°. (It should take 75–90 minutes.)
Once cooked, place roast on a cutting board and loosely tent with foil; allow meat to rest for 20 minutes. Discard herb sprigs before serving.

Source: Muscle

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Herb Crusted Tenderloin

Moya McAllister

Try this recipe, and other meals perfect for the holidays

Directions: 
Combine all horseradish cream ingredients; refrigerate. Tie filet in 4-5 places with butcher’s twine so the filet cooks evenly and maintains its shape. Preheat oven to 250°.
Season filet with salt and pepper. Mix mustard, vinegar, and oil and rub mixture all over filet. Mix thyme, rosemary, and scallions together on a plate and roll tenderloin in mixture, coating filet.
Place filet on lined sheet tray in oven, setting oven-safe thermometer to go off at 130-1350 (for medium rare), or 75-90 minutes. Remove filet from oven, loosely tent it with foil, and allow to rest 25-30 minutes. Remove twine, slice, and serve with horseradish cream.

Source: Muscle

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Butternut Squash Greek Yogurt Dip

stray_cat / Getty

Thanksgiving dips and spreads are often rich and creamy, thanks to high-calorie and high-fat ingredients in the form of mayo, cheese, and all things cream. Serve yourself and your guests something lighter that embodies the flavors and colors of fall, like this butternut squash dip. When roasted and pureed, butternut squash assumes a rich and creamy texture and flavor. Not only will you save on calories and fat, but you’ll also get a hefty dose of vitamin A, which is essential for healthy vision and immune system, as well as fiber, which helps fill you up without filling you out.

Directions: 
Drizzle the butternut squash, onion, and garlic with 2 tsp of olive oil, and roast at 375° until tender, about 45 minutes.
Combine the squash, remaining olive oil, and remaining ingredients in a food processor, and blend until smooth and creamy.
Top with toasted pumpkin seeds if desired, and serve with sliced raw vegetables or whole-grain crackers.

Source: Muscle

17 11 17

Source: Muscle