Saturday, August 20, 2011

What do you want to be?

Fit.. Radiant.. Daring.. Strong.. Powerful.. Courageous.. Healthy.. Energetic.. Passionate.. Wise.. Resilient.. Authentic.. Bold.. Patient.. Great.. Fast.. Independent.. Open.. Boundless.. Magical.. Present.. Friendly.. Outrageous.. Loving.. Warm.. Free.. Brave.. True.. Lively.. Funny.. Sensational.. Better..

Here's the thing, you are entirely up to you and you can make yourself whatever you want. Repeat after me, 'I am in charge of this. No one else. Just me'. Now, get busy being yourself girls and whomever that is, respect her, make her happy, like her, and use all of her gifts and resources because you.. her.. she, is something quite extraordinary!


The purpose of life is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience. Eleanor Roosevelt

Wednesday, August 17, 2011

Natural Rhythm Strength Camp
Wake up to greet the day with reverence and to strengthen your strengths.

Girls, we rock! I don’t know if you’ve fully accepted that yet but, we kick ass! When we get hurt, our bodies heal themselves. That’s amazing! Yes, I know, the boys too. Without our help or understanding, our heart beats. Yes, I know, the boys too. But the fact that our bodies are designed to carry a life for nine months before opening up, helping it out, then given charge of nurturing that life, means that our base, us, truly must be strong because we have so much to give.

Physically, every inch of us is covered in muscles and I think you will agree that it’s the muscle that gets us around this place. So, being that the strength of your muscles affect your way of giving I ask, how strong are you?

I want you to fall in love with your design so you will discover that confidence in your body’s ability to do is intoxicating. I think I speak for us all when I say strength is sexy. Yes dear, it’s ok to be turned on by yourself. It starts with you anyway, remember that.

Come out to play and learn:
• To push yourself using the best tool ever, your own body.
• That it really doesn’t take much to be in the shape YOU want to be in.
• That it simply requires your honesty. Only you know what you’re doing 100% of the time and whatever that something is will have a positive or negative effect on you… truly your choice.

The next camp starts Aug. 22nd – Sept. 16th
Each 4 week camp is only $300 and groups will always be small so that you receive the guidance and personal touch that is needed.

Groups Meet in Dana Point:
Monday – Friday
6am & 7:15am

6am, 7:15am, 8:30am

Contact me for more details!

Monday, August 15, 2011

Today's catch...

This is my ‘go-to’ plate – fish, sautéed veggies, and some type of salad or side, in this case, tomatoes. I never get tired of eating this dish, and for the record, it’s never really the same dish. The fish varies, the veggies change, and the side could be anything from a salad, rice, or avocado. There’s so much food to choose from. It’s simply a matter of going to the market to select what you want.

The best food for you will always be what’s grown near you. Most cities have weekend farmer’s markets so find one in your area and hit it this Saturday. Grab a couple of these, maybe one of those, and experiment. Don’t know how to cook something? Buy a few cook books. It’s not about being a master chef. It’s about discovery. But, if you are a master chef or simply a good cook, then develop a cooking class in your neighborhood. What’s your gift for other than to use it right?

Today my ‘go-to’ plate featured sole which is a really light white fish that melts in your mouth. It’s very thin but holds up amazingly well no matter your cooking method. Here’s all it takes for a quick & easy lunch:

• Fish of your choice seasoned with sea salt and fresh pepper
• Leek leaves
• 2-3 garlic cloves, unpeeled
• Olive oil
• About 3 spears of broccolini
• Big handful of beet leaves
• Red bell pepper (I used ¼ of a medium pepper)

Let’s cook.
Preheat oven to 375⁰. Place leeks in pan with garlic, drizzle with oil, and season with salt & pepper. Cook about 5 minutes then layer fish over leeks. This will only take about 7 minutes.

Heat 1 tablespoon of olive oil in pan and sauté broccolini for 2 minutes. Add beet leaves and cook for 1 minute. Add bell pepper and cook for another 2 minutes.

That’s it. A couple slices of tomato and you’re done. A simple, easy, quick lunch. Don’t worry if you have veggies left over. They’ll make a great addition to eggs in the morning!

**You can find lots of information at about farms and markets. You may also want to check out CSA’s (Community Supported Agriculture), where your support gets you a weekly basket of seasonal produce.

Find a market this weekend and discover all the great foods produced in your own backyard and maybe I'll see you in the cookbook aisle.

Wednesday, August 10, 2011

One piece of red snapper... two great plates!

Today I made a sandwich with the second half of the red snapper I cooked last night. (A Perfect Summer Plate post) Yeah, you might want to try this one. Incredible! The lemon and garlic and leeks had married into the fish and each other just a bit more overnight and made for really great flavors in every single bite. Oh, I rhymed!

I drizzled a pan with olive oil to reheat my fish. I always use a stove top to reheat. Personally, I don't like microwaves. They dry your food out and the food doesn't retain the heat as long. I used naan for my bread which I toasted. I like having the soft and the crunch, then I don't have to have chips! See, you gotta think all the time. A little bit of mustard, tomato & avocado, both seasoned with sea salt & cracked pepper, about three large beet leaves that I threw into the pan while the fish was warming, just to soften the veins a bit. (I bought beets on my last trip to the farmer's market)

I made a small salad with purple bibb lettuce, avocado, and cucumbers. The avocado puts a wonderful oil in the salad so I just squeeze some lemon on top and it's perfect. A couple slices of an heirloom tomato and I'm done.

How much more simple can you get.

Monday, August 8, 2011

Perfect Summer Dinner..

I bought some black lava sea salt last week and I've been dying to try it. So I headed to the fish market to see what they had. Red snapper. Perfect.

A stop at a local farm yielded purple tipped butter lettuce and yellow cucumbers for my salad, green beans for my side dish (I have broccolini already so I'm tossing a couple spears in with the green beans), and leeks for flavor. I also bought beets and used a few of the greens in my salad. I'm cooking the beets for later.

As much as I love great food, simplicity is key for me. Fish is always easy. Sautéing green beans takes minutes. And what could be easier than tossing a great dressing over some bright greens and voila, salad! The longest preparation is the rice which takes 45 minutes to cook. I used a long grain, black wild rice because I love the smoky flavor.

Here's all it takes:

  • olive oil
  • red snapper (I bought 1lb, 2 fillets, which equal 4 meals for me!)
  • leeks (I used the whole bulb of 1 leek)
  • 4 cloves of garlic, unpeeled
  • 2 lemons, halved crosswise
  • purple tipped butter lettuce (choose any you like. I like the added color which is why I threw in some of the beet leaves)
  • 2 yellow cucumbers (much smaller than the typical green cucumber and sweeter too!)
  • lemon vinaigrette (recipe below)
  • 1 teaspoon chopped fresh rosemary
  • olive oil
  • 3 - 4 cups of chicken stock (according to rice you choose, the package will say how much)
  • 1/4 - 1/2 of a medium sized onion, chopped (I love onions so I tend to use more)
  • green beans (depends on how many your cooking for. 1 handful is plenty for me)
  • broccolini (I simply threw in 2 spears for an added layer)
  • 1 cup of long grain rice
Let's Cook..
Start the rice first since it takes the longest. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the onion and cook for 2 minutes or until soft. Add the chicken stock and the rice. Cook for about 45 minutes and most of the stock has been absorbed.

While the rice is cooking, heat the oven to 400⁰F. In a large roasting pan, toss the leeks, lemons, garlic, 1 tablespoon of olive oil, and salt & pepper. Roast until the leeks begin to soften, about 6-8 minutes. Some of mine always char just a bit and I like that. We'll use some of this as topping for our veggies.

Season the snapper with salt & pepper and nestle in the leeks. Roast until the snapper is opaque, 10-12 minutes. (Roasting the fish is almost your last step since it only takes about 12 minutes. Time it close with the rice). Be careful with salting the fish. We will sprinkle on a bit of the black salt once it's done for a bit of drama!

To sauté the veggies, heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the green beans, broccolini, salt & pepper, and cook for 5 minutes. It should be bright and crunchy.

The salad is just torn greens and yellow cucumbers, sliced.

To make the dressing:
Squeeze the roasted garlic cloves out of the skin into a bowl and mash into a paste. Squeeze the
roasted lemon pulp and juice into the bowl. Stir in 2 tablespoons of olive oil, chopped rosemary, and salt. Toss with the greens.

That's it. A perfect summer plate. Light, healthy, and healing.