Avocado Soup

I got this recipe from my 11 year old daughter.  She and her classmates at Ross Montessori School prepared a Thanksgiving Feast this year as part of a classroom project.  The kids planned the menu, and did all the shopping and cooking by themselves!   A great lesson on nutrition!

Anika and Malia prepare a dish for the Thanksgiving Feast.

This soup is raw and vegan and really easy to make!  Enjoy!

Avocado Soup

  • 1 tablespoon sunflower oil
  • 2 avocado
  • 1 cup fresh carrot juice (we used a store bought juice, found in the produce section at the grocery store.
  • juice of 1 orange
  • 1 cucumber
  • 1 teaspoon ground cumin toasted
  • 1 teaspoon ground coriander toasted
  • 1 tablespoon soy sauce
  • 2 tablespoons fennel leaves ( we used fennel seeds)
  • 2 cups water
  • 1 teaspoon maple syrup
  • 1/2 cup shredded zucchini

Put all ingredients in a blender except the zucchini.  Blend until smooth.  Gently stir in the grated zucchini.  Season with salt and pepper before serving.

Putting all the ingredients for avocado soup in the blender

The entire class enjoying the meal they prepared together!

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Plank Pushup

A great exercise for improving core strength and upper body strength while working on balance.

This one is harder than it looks!

I love combining a lot of different things in one exercise.  It makes your workout much more fun, effective and dynamic! Enjoy!

Filmed by Jillian Livingston   aspenreallife.com

Yours in Health, Lisa

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Thanksgiving Recipes For Any Day

I don’t know about you, but I can’t believe that Thanksgiving is here, the ski lifts are opening, and Anika is turning 11!  Anika and I have already been to two Thanksgiving feasts AND planned a birthday party.  It has been a very busy, but super fun week!

Anika’s birthday party at Creative Sparks Art Studio

We are going to spend the holiday with my mom and later we will be dining at Chez Leavitt, the home of our dear friends, Rob and Erika, who are great cooks and fabulous hosts!

I wanted to share with you a few dishes that I am thinking of preparing……Perfect for Thanksgiving or any day.  Per the usual, I’m trying to keep my dishes on the tasty but healthy side. Continue reading

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Posture, Core Strength and Balance

This one is harder than it looks!  The stability ball adds an extra balance element to the traditional 1 arm row which really challenges the core muscles.

Start with the right hand on the ball, the right foot on the floor, and the left leg extended straight back.   If you do yoga, you will recognize the warrior 3 pose

Using a 10-20 lb dumbbell, pull the left elbow straight up engaging the muscles of the upper middle back.  Keep your abdominal muscles tight, squeeze the left thigh and glute muscles,  toes pointed.  Resist the urge to drop the leg…..keep it straight and elevated.  Repeat 10-20 times per side.

Demonstrated by my client Andrea…….Her form is perfect!

 

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Moroccan Chickpea Stew

My family loves this meal!

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium yellow onion, small dice
  • 4 medium garlic cloves, small dice
  • 1/2 tsp. cinnamon
  • Freshly ground black pepper (to taste)
  • 1/2 pound butternut squash (about 1/2 of medium sized squash), large dice
  • 1 large red potato, diced
  • 2 cups low-sodium vegetable broth
  • 2 cups cooked chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes, with juices
  • Pinch of saffron threads (optional)
  • Steamed whole wheat couscous, for serving
  • Toasted slivered almonds, for garnish
  • 1 tbls plain greek yogurt, for garnish

Directions:

1. Heat olive oil in a 3-4 quart dutch over or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil simmers, add onion, garlic, and cinnamon, and season with freshly ground pepper to taste. Cook, stirring oaccasionally, until spices are aromatic and oions are soft and translucent, about 5 mins.

2. Add squash and potatoes, season with freshly ground pepper, stir to coat, and cook until just tender, about 10-15 mins. Add broth, chickpeas, tomatoes, and their juices and saffron. bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 mins.

3. Remove from heat and serve over couscous garnished with toasted almond and  yogurt.

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YogaGlo

I LOVE THIS!

My dear friend and yoga teacher, Julie G introduced me to this great site!

It’s called YogaGlo … online yoga classes! I have to admit, I was more than a little skeptical about the quality of classes that would be available on line, but I am really impressed with this website.  You can stream the classes on your computer or tv.  YogaGlo offers the perfect solution for busy moms that want to get a quick workout in, or practice meditation,  but don’t have the luxury of going out to a class.

I love that there are varied levels, styles, and teachers.  There is also an extensive library of guided meditations.  You can choose a 5 minute class or a 60 minute class.  It IS subscription-based … they charge $18/month, but they also offer a 15-day trial period to check the website out.

If  you are trying to figure out how to fit a yoga practice into your busy schedule, check YogaGlo out.

 

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Is Popcorn A Healthy Snack?

I think popcorn is one of those few perfect snacks.  It is high in fiber and protein, it counts as a whole grain serving.  It is easy to make, kids love it, and you can eat a lot of it without blowing too many calories. Continue reading

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Tuna and Ginger Burgers

A friend and great chef recommended this recipe to me from Gweneth Paltrow’s cookbook.  My Father’s Daughter.

Tuna and Ginger Burgers

  • 1 teaspoon wasabi powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon water
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon course salt
  • 1 tablespoon peeled and finely minced ginger
  • 1 tablespoon peanut oil  (I used sesame oil because I did not have any peanut)
  • 1 pound highest quality tuna, cut into 1 inch pieces
  • 2 tablespoons evo
  • 3 shallots
  • 4 sprouted grain or whole wheat buns.  ( I used oroweat sandwich thins)
  • 3 shallots, peeled and thinly sliced
  • 1/2 cup soy and sesame mayo (recipe follows)
  • Arugula

Combine the wasabi, mustard and water in a small bowl.  Scrape into a food processor along with the pepper, salt, ginger,garlic, and peanut oil.  Pulse it all together to make a paste.  Add the tuna and pulse to combine – do not overprocess the tuna.  Form the mixture into 4 burgers and set in the refrigerator for at least one hour or overnight to let the flavors really settle in.

Heat the olive oil over medium heat in a skillet.   Add the shallots and saute for about 10 minutes, until the are soft and a little brown.   ( I burned mine the first time so watch carefully)

Preheat the grill.  Rub tuna burgers with a little peanut oil and grill for 2-3 minutes per side.  Grill the buns alongside the burgers.  Spread the buns with the mayo, pile on lots of shallots and arugula, tuck in the burger.

Makes 4 burgers

Soy and Sesame Mayo:  Whisk together the following ingredients

  • 1/2 cup vegenaise.  (I used nayonaise)
  • 2 teaspoons soy sauce
  • 2 teaspoons toasted sesame seeds

This meal was delicious, light and perfect for a summer evening! Everyone really enjoyed it.  I would recommend purchasing Gweneth’s cookbook as everything I’ve made from it has been simple and delish.

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Killer Squat

I love combining strength , balance and core work all in one exercise!  Here is a killer squat exercise that works the legs and the core.  The trick with this exercise is to keep the arms very straight throughout the movement.  When the ball is lifted above the head, pull the biceps back firmly to your ears.  This will engage the important postural muscles of the upper middle back.  Use a 10-20 pound medicine ball.  This ball has handles that allows for an easy grip.

Filmed by Jillian Livingston   aspenreallife.com

Filmed at Phoenix Fitness, my favorite gym in Basalt.

Yours in Health, Lisa

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Fruit Salad Pops!

A Beautiful and Healthy Treat!

Is there anything better than an ice-cold popsicle on a sweltering summer day? No need to wait for the icecream man to make a pass through your neighborhood. It is easy to make your own popsicles.

My dear friend Avery is making her own popsicles with a marvelous gadget THAT I LOVE from Williams-Sonoma that makes frozen treats in as little as seven minutes.  Zoku Quick Pop Maker

Here is how Anika made these beautiful treats pictured above.  Add the fruits and juice to the popsicle mold, or use any combination of fruits that your kids enjoy! I bought the molds for these popsicles years ago at City Market.  Similar molds are available through Amazon.com by Tovolo.  Add the juice.  It only takes a little bit of juice to fill in the mold.  Freeze for 6 hours or overnight.

Ingredients:

  • Sliced Strawberries
  • Blueberries
  • Sliced Peaches
  • Sliced Kiwi
  • White Grape Juice

YUMMY!

 

 

 

 

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