I think I found my drink for the holidays!

Blood Orange & Pomegranate Mimosa

Ingredients:

• 3 cups chilled blood orange juice
• 3 cups chilled pomegranate juice
• 1 750ml bottle chilled sparkling wine, such as Prosecco
• 1/2 cup pomegranate seeds

Combine blood orange and pomegranate juices in a pitcher. Divide among 10 glasses. Top each with Prosecco. Garnish with pomegranate seeds.

Tips:

• Look for blood orange juice near other refrigerated or other specialty juices or squeeze your own juice from fresh blood oranges. If you can't find either, regular orange juice will work too. (If you've never had a drink with fresh squeezed juice, let this be the season!!)
• To seed a pomegranate, fill large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior fruit. Hold th fruit under water, breakit apart and use your hands to gently separate the seeds from the outer skin and white pith. the seeds will drop to the bottom and the pith will float to the surface. Discard the pith. Pour seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.

Nutrition:

• 138 calories; 0g fat; 20g carbs; 0g added sugar; 1g fiber; 8mg sodium; 331 mg potassium.

Recipe found on one of my favorite sites: www.eatingwell.com

 

Ummm... Sugarrr...

I am an admitted chocoholic. I wake up to find little packages at my door from my neighbor (or I did before I moved). Even my clients bring it to me. The only time I say no to chocolate is if there’s coconut in the mix. But then again, I recently had some coconut that I liked.

Yes, I have a problem. This became quite evident to me when I recently woke to find it smeared all over my bed. This is rated G, I promise. Apparently, I fell asleep eating Powerberries which are these little tart, sweet, fruit chewys covered in dark chocolate from Trader Joe's. Yea, ridiculous! The next morning I pull back the sheets to make the bed and there’s chocolate everywhere! I guess I dropped a few as I slipped into my happy chocolate sleep.

Now my favorite time of year is here – the season of TREATS!! Halloween parties begin this weekend and there will be candy around for weeks to come. Thirty days after hanging up the Catwoman costume is Thanksgiving. Cakes, pies, and candied yams, yes ma’am! But the last thirty days are a god send with someone having a party almost every single day which means more cakes, pies, and candied yams! Whew…

For the next two months, sugar is king. No matter where you go there will be treats and if you’re like me, it’s impossible to say no. I plan on enjoying this holiday like I always do but this time around I'm staying physically active. Yes, my workouts suffer in the winter too but I'm 42 years old now and things don't respond the way they used to. I will enjoy my sweet season but I promise myself that I will not gain any weight nor will I lose any muscle (the result of not working out).

Who wants to take this challenge with me? When January rolls around and everyone else is writing their New Year's resolution, of which losing weight is ALWAYS one, you and I will be ahead of the game because we got a jump on the holidays.

Go to my Facebook page www.facebook.com/NaturalRhythmFitness and send me a message. We'll build a community to help us all through the holidays. There will be tips and support and recipe ideas for healthy versions of our favorite sinful delights.

Now that's a pretty good gift...

Now Meet Stephanie...

 Stephanie is addicted to almonds. Yes, almonds are one the healthiest foods on the planet containing protective nutrients like calcium and magnesium for strong bones, Vitamin E and phytochemicals that aid in the prevention of cardiovascular disease and cancer, they lower cholesterol and are protein powerhouses. A 1oz. serving, which is about 20-25 almonds, contain around 120 calories from fat. Though it's a good, essential, healthy fat, she was eating them by the bagful. The BIG bagful! That's 16 servings people, and by her own admission, there was nothing physical in her life. And there's one more caveat - Stephanie works the infamous 'graveyard shift' which means her internal clock is totally off. What to eat? When to eat? Do I eat at all being that it's 3am?

There are many people who can relate to these crazy working hours. I actually used to be one of them. In college, I worked at an in-patient pharmacy during the wonderful hours of 7p - 7a. If you've ever visited a hospital floor then you've seen those med carts next to the nursing station. I'm the chick who filled those little boxes and allowed your nurse to wake you for your 2 AM dose of Naprosyn.  Many of the products we use to get through our days are prepared and delivered while we slumber. For those of you whose waking hours tick away on the lunar clock, Stephanie's movement through this process will help you realize that you are not destined to gain the 'overnight vending machine' weight. You can watch as she posts her video logs on www.facebook.com/NaturalRhythmFitness.
These are her words...  

---

When I was growing up, I was always a skinny kid. Even through high school, I ate like a horse and NEVER put on weight. That was partially due to the fact that I played softball and I never sat in the house. I was always out playing with my friends, riding my bike, etc. I ate constantly and my mom would always say, "one of these days, that's going to catch up with you”, but it never did... until my freshman year of college. 

When I got to college and started dorm life, I was in heaven! I was up all night with my friends talking, laughing, partying and EATING. I stopped playing sports and had never been to a gym to do a workout outside of what I did on the softball field. Heck, I didn't need to... or so I thought. I'm from a small town in the South and health and fitness wasn't really a hot topic there. 

Anyhow, back to college. By Christmas break of my freshman year I had gained almost 20 pounds!

WHAT?!? How was this possible??? I had always eaten like this and never gained weight BUT, I hadn't always been inhaling cheeseburgers and pizza and passing out at 3am. So, I took my butt to the gym! I learned how to work out properly and my weight has always been exactly where I wanted, give or take 5-10 pounds every now and then... that is, until I discovered an addiction to raw almonds. 

Okay yes, it sounds crazy but, I lived in New York from 2005-2010 and I spent my last two years there in an acting program where I snacked on raw almonds. I would just sit there eating them while I observed class. I went from snacking on small packs in class to the big bags while I watched Whoopi on The View.

Not to mention, I had grown tired of living in New York and the cold weather so in the winter time, I refused to leave the house unless I had to. Now, I know what you're thinking, "but almonds are good for you!" Yes, they are but not the way I ate them. I have an all or nothing mentality so after I’d stuffed myself with tons of calories from almonds, I would feel like, ‘well, no need in working out’, or think, ‘I may as well go to Chipotle’. Horrible.  

Fast forward and I now live in LA but by the time I got here, I had packed on an extra 20 pounds from my self-sabotaging, endless almond inhaling, non-workout habit. I felt miserable and discouraged because I had packed on more weight than I ever had in my life and I knew it was going to be a struggle to get it off. I eventually started working out once I got here but not like I used to and ummm… I'm still addicted to almonds. 

When I found out about Candace, (thank you Simone Cook-Missick!), I instantly jumped at the chance to join her program for two reasons:

1.       Because I knew that if I was being held accountable, I would straighten up, and

2.       Ummm… have you seen her?!? She's in AMAZING shape!  

What's most important however is, I want to be healthy, inside and out and I think that working with Candace will set me back on the right track. I'm looking forward to the workouts, meeting the other ladies and watching this transformation over the next 12 weeks!

Slave??

A couple days ago, a friend accused me of being a slave to my body. He says my life is spent in a gym and that I constantly workout.

He said it as if I don’t enjoy every bite of food I put in my mouth. He said it as if my hand isn’t constantly in a bag of chips. He knows I have a weakness for chocolate that I willingly cave to, a lot. He said it as if I don’t enjoy how it feels to be vibrant and strong and as if I don’t like that I look younger than my peers. I am always at the gym because I work at a gym but I don’t believe it takes hours in the gym to develop the body you want so my workouts are tough and quick.

I think I understand his statement though. Most people still believe that being healthy must be hard. I don’t know what else to say other than it’s not! Most of my meals take no more than 15 minutes start to finish and I eat real food. Nothing prepared, packaged or substituted. It’s not expensive or boring because I refuse to throw food away so I get creative with the leftovers. That way I don’t feel like I’m eating the same thing which isn’t necessarily a bad thing. Most people still believe cooking healthy must require all kinds of equipment and special toys. Unless you’re trying to stuff your own sausage or press your own almond butter, a basic set of cookware will get you everything you need.

My workouts are quick, my meals are simple, and I don’t think I’ll ever give up chips or chocolate. My life is healthy, my body is strong and this actually feels quite like freedom.

And this is what happens with the leftovers...

Last night's dinner was truly simple and really good. Yes, I do say so myself. A parmesan breaded chicken breast on top of fresh basil leaves and beautiful tomatoes drizzled with balsamic vinegar and olive oil. Done.

Eight total ingredients - chicken, parmesan, olive oil, balsamic vinegar, sea salt, pepper, basil, and tomatoes plus twenty minutes in the kitchen, and dinner is ready!

I cooked two chicken breast which give me plenty to use for breakfast and lunch. There were about three big bites left over from dinner so this morning I took those bites, sliced up less than half of the remaining breast, added nine more ingredients - eggs, garlic, onions, spinach, olive oil, tomatoes, avocado, sea salt, pepper, and twelve minutes later... breakfast! 

.

No, I didn't feel like I was eating the same thing. My common denominators were the chicken and tomatoes. But the garlic and onions for sure made it a totally new eating experience. And even if it did feel the same, who cares. The dish tasted phenomenal! Yes, that's me patting myself on the back right now. And I'll be having the last of the chicken on a BIG salad for lunch.

Who has trouble cooking for one?

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 http://www.localharvest.org/ 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.

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.

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:

Fish

• 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

Salad

• 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

Sides

• 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. 

Quick Not Even 5 Minute Snack

Layer:

Cracked wheat crackers, your healthy favorite

Fresh sliced tomatoes, seasoned with sea salt and fresh cracked pepper

Persian cucumbers, I like these best for bites. You choose what you like without having to unhinge your jaws. It's a bite!

Hummus

Simple.. Always good!

Perfect appetizer and everday snack. Oh my god! So good!