Archives For healthy lifestyle

losing those last 5 {or more} pounds.

August 28, 2012 — 3 Comments

Today, we’re on a health bender. Are you ready?!

“to keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear.” –buddha

Or better yet – have you ever gone on a health bender that actually works? Please, don’t say the “d” word around these parts. I don’t believe in dieting, and I never will. Dieting is deprivation, and it only lasts until you starve yourself enough to binge eat an entire box of Cheez-Its again.

{That would totally my binge food of choice, anyway. What’s yours?}

When Danielle reached out to me about reviewing her program on my blog, I was skeptical. I’ve done cleanses before, and … well, I’ve done a cleanse before, and it was not for me. 3 days of drinking mostly kale and other vegetables and fruits didn’t seem like a bad idea, but my stomach didn’t agree. Beyond that, I was mentally and physically miserable during those 3 days. And perhaps worst of all, there was no pot of gold at the end of the vicious rainbow. When it was over, it was over – I went right back to my old ways.

Still, when I saw that most people lost an average of 5 pounds on this program, I had to try it out myself. Everyone is familiar with those last 5 pounds. And guess what? It happened!

Continue Reading…

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methodology: growing long, healthy hair.

April 4, 2012 — 6 Comments

Lately, I’ve been fielding a lot of questions from people about my hair.how to grow long, healthy hair

What’s my secret? How do I get it to grow so long?

I wish I had an answer for everyone, but the truth is that there is no magical solution. I’m afraid that much of it is genetics – some people have hair that just grows. Like a weed. And I happen to be one of those people.

Please don’t be mad.

Because while there’s no top-secret magic pill you can take, there are things you can do to help speed the process along. And the longer it grows, the more you’ve got to take care of it – if you want it to look halfway decent – so here are my tips for doing so!

Trim regularly, but not too much and not too often. You’ve likely heard people tell you that if you want long hair, you need to trim it regularly. This is partly true and partly false. No one wants raggedy ends – so when they start to split, you should get a trim. Otherwise, you could end up with hair that’s difficult to brush or comb, which may result in losing hair. Not a good look. However – and this is a big however – you don’t want to trim too much hair off at a time, and you don’t want to trim too often. Hair is already dead, if that makes any sense, and so cutting it is not going to change whether it grows more or not. The trimming is just about keeping it healthy. Frazzled ends, no matter how long your hair is, aren’t sexy on anyone. My hair grows fast, but I still only trim every 12 weeks, when I do my color.

Continue Reading…

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french women don’t get fat.

February 27, 2011 — 2 Comments

We’ve all heard it before. But what is the real secret of the mysterious French woman? You know – the one who takes pleasure in rich custards, luxurious foie gras, countless pastries and croissants, and basically anything her heart desires?

I’ll give you a hint. There is a phrase above that’s part of the answer.

“Who takes pleasure.” That is part of the secret, the elusive mystery behind it all. And it’s really nothing new.

We’ve talked here about portion control. Yes, portion control is also part of the solution. In fact, I really like Mireille Guiliano’s (writer of the book who started it all) “50 Percent Solution,” where she suggests women should ask themselves, “If I were to eat half of what’s being offered to me right now, would I still be satisfied?” Sometimes the answer is no, but more often than not, it’s yes.

If it’s not possible, then you continue to ask yourself the same question when you’ve already eaten half. So you eat half of your meal, then you ask yourself, “Can I eat half of what’s now left and be content?” The theory is that if you continue to break it down this way, you’ll never end up eating your entire plate. While the word “never” may be a misfit in this sentence, I understand the theory, and I bet it works much of the time. The reason is that it’s forcing you to slow down and really think about what you’re eating.

But the other part – the pleasure part. This is the larger part, I believe, of the real reason French women don’t get fat. Because when you start to truly take pleasure in your food, the portion control falls naturally into place.

Instead of mindlessly scarfing down your food, savor it. Focus on each flavor, each texture. Chew slowly. And if you’re going to savor it, that means it has to be good. French women certainly aren’t getting down with McD’s.

Mireille suggests that one should eat with all five senses in order to truly appreciate one’s food and feel satisfied. I love this quote: “Just as they have an uncanny knack for using the same scarf to create a different effect by draping it over the head, neck, shoulders or waist, in the kitchen, they master a few basic preparations, and leave the rest to improvisation, the art of tweaking an old stand-by into seeming different. They do it by slightly altering the preparation or seasoning, by turning what is usually an entrée into an appetizer, or by transforming lunch left-overs into something rather different for several later meals.”

French women have that knack for style, not only in fashion but with food as well. Love that.

I haven’t yet read Mireille’s book, but it’s hard to feel the need to as her website is so full of great information. If any of this interests you, I strongly suggest spending some time with it. She has so many great tips on a variety of subjects, and I love the fun facts about French culture and life she throws in.

Here’s a favorite manifesto: French women typically think about good things to eat. American women typically worry about bad things to eat.

Food for thought!

Has anyone read the book? I’d love to know what you think.

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simple ways to lighten up any recipe.

January 5, 2011 — 5 Comments

Today, I have some useful knowledge for you.

It may not be as exciting as sugar cookies or champagne – but it’s useful, nonetheless. As a matter of fact, the more cookies and bubbly you’ve recently enjoyed, the more useful this knowledge becomes.

That’s right – today we’re talking healthy lifestyle. No diets, no fads, no ridiculous rules you’ll never be able to sustain. Just good, old-fashioned tips and tricks to healthify what you’re already doing in the kitchen.

And if you’re not already in the kitchen, get in there. Cooking at home means full control over what you’re putting into your body. According to USA Today, people consume 50% more calories, fat and sodium when they eat out than when they cook at home. ‘Nuff said.

  1. Downsize those portions:  Dividing a recipe into smaller serving sizes is the easiest way to cut calories, though often the most overlooked. Try eating a simple salad of greens topped with lemon juice and a drizzle of olive oil before your meal so you can start filling up on something healthy, and make sure you’re adequately hydrated – thirst often disguises itself as hunger. Another tip is to use smaller dishes when plating your food; this tricks the mind into thinking you’re eating more. Lastly, eat slowly and pay attention to how your food tastes. Bethenny calls it the rule of diminishing returns:  Your food tastes the best during the first bites; pay attention to when it stops tasting as good – chances are, you’re getting full. Why waste calories on food that doesn’t taste as good as when you first started eating it? My trick for eating small portions lies in eating frequent mini-meals throughout the day – you can read about it here, if you haven’t already.
  2. Cook with the skin, then lose it:  Everyone knows that you shouldn’t eat that crispy, succulent skin on your roast chicken, but what you may not know is that you should still be cooking with it. If you’re making chicken breasts, to eat alone or for something else, like a chicken salad, roast them on the bone and with skin in tact for better flavor. Pan-searing chicken with the skin will also produce more flavorful meat, even after the skin is removed.
  3. Veggies, veggies, veggies:  Add them to everything! They’re low in calories, and high in nutrients – so they’ll add bulk to your food without increasing your caloric intake. Adding veggies to your pizza is a no-brainer, and the same goes for your morning egg whites. Try chopping items like peppers or spinach and adding them to grains such as brown rice or quinoa. Puréed vegetables are another great way to add heft to both sauces and soups; try puréed carrots in your next spaghetti sauce, or puréed chickpeas in your next soup. Beans are great because they add protein, too – try them puréed in your next meatloaf or veggie burger. The options are endless. So endless, in fact, that I see another post dedicated to eating more veggies in our near future. Stay tuned!
  4. More chicken and veggie stock, please:  As much as I love olive oil, it can easily add hundreds and hundreds of calories to anything sautéed. You can cut back by using just a touch of olive oil along with a bit of low-sodium stock to sauté or stir-fry. This way, you can retain the health benefits of the olive oil without all of those extra calories. You can also use stock to poach chicken or steam veggies for extra flavor.
  5. Go Greek in place of mayo + sour cream:  Next time you’re making tuna salad, I dare you to swap half (or more if you’re feeling bold) of the mayo for fat-free Greek yogurt. It’s full of protein, devoid of fat, low in calories, and best of all – you won’t be able to taste the difference! Try this if you don’t believe me. You can use Greek yogurt in anything creamy – like dips, sauces, soups, or even casserole and lasagna dishes. Cream cheese can be swapped out for this magical wonder, and – believe it or not – you can even make frosting with the stuff.  If you’re unsure of replacement proportions, I recommend going half and half the first time around. You can then scale back more or less after you see how it turns out.
  6. Cut the cream:  If you’re making a creamy soup or sauce, try using half-and-half (or better yet, fat-free half-and-half) instead of heavy cream. And you can always count on your trusty non-fat Greek yogurt for a velvety burst of smooth and creamy flavor. Need yet another great replacement for cream? Try a purée of low-fat cottage cheese or ricotta and skim milk – either regular (add until desired consistency) or the powdered kind (3 tablespoons per cup of cheese).
  7. Make nice with citrus + spice, plus other low-calorie flavor solutions:  Take advantage of ingredients packed with flavor, yet low in calories. Sauté onions or garlic as a base for tons of dishes and sauces to create depth of flavor; add a squeeze of fresh-squeezed lemon juice to veggies for a hit of brightness rather than dousing in butter. Instead of using bottled marinades full of processed and artificial ingredients and oils, try bathing your lean meats in a healthy, low-calorie creation of vinegar, juice, or wine, with just a touch of olive or canola oil. Low-fat buttermilk and non-fat Greek yogurt are also great natural tenderizers for meats. Simply add spices and – plus other tasty additions like garlic, citrus slices, or mustard – to your base and you’ll be just a few short hours away from tender, juicy meat packed with flavor.
  8. Be choosy with your cheese:  Yes, cheese can still be part of a healthy diet – and thank goodness, because I don’t know what I’d do without it. When possible choose lighter-colored cheeses, such as mozzarella, feta, Parmesan, Swiss, and goat cheese – as a general rule, they’re typically lower in fat than colored varieties. As an exception, it’s smart to use intensely-flavored cheese, like extra-sharp Cheddar or Roquefort, as long as you use it in small amounts; this way, you can make a strong impact flavor-wise without adding a ton of extra fat and calories.
  9. Baking can be booty-friendly: Lighten up your favorite sweets and treats by partially substituting fats like butter and oil with fruits and veggies like applesauce, orange juice, and puréed pumpkin. Make those muffins, cakes, and breads work for you by replacing half of the regular flour with whole-wheat. We all love our chocolate, but sometimes just a little is enough; try replacing an ounce or two with cocoa powder, or better yet, high-fiber fruits. And an egg substitute may just be the easiest exchange of all – replace up to one half regular eggs with the stuff from the carton, and you’ll save about 45 calories per egg.

Did you learn something new? At the very least, I hope you were reminded that most recipes can be nipped and tucked in small ways that will make a difference over time. Do YOU have any tips or tricks you want to share? I’d love to hear them! Questions are more than welcome, of course, and let me know if you’d like me to get more in-depth on any of these topics in a future post.

Until then, bon appétit!

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eat your salmon.

October 14, 2010 — 1 Comment

Remember a while back when I posted about Dr. Perricone and all of his fabulous eating tips?

If not, you should probably go check that post out again. Because learning about how what you eat impacts your skin, weight, and overall health in such a big way is pretty crucial information.

A really big piece of what I learned centered around the importance of salmon. And ever since, I’ve been doing what I can to improve my intake. It’s a fairly big task considering he recommends eating salmon anywhere from 5-7 times per week. I believe he says you should ideally eat salmon 5 times a week, and some type of fish should be eaten daily.

That’s a lot of salmon.

And on top of that, it has to be a specific kind of salmon:  wild. It can’t be Atlantic – that means farm-raised. What does farm-raised mean? It means they don’t occur in nature. They’re farmed in tiny areas where they’re crowded together and fed pellets containing toxic ingredients. If a piece of salmon has those noticeably heavy white stripes of fat, it’s likely farm-raised. Still not convinced? Farm-raised salmon would be gray if they weren’t fed chemicals to make them orange.

Ew. That’s enough to keep me away.

You know it’s wild if it’s Alaskan. If you have the option of Wild Alaskan Sockeye salmon, go for it. This is usually a deeper red color than pink salmon, and some say it has a richer flavor. Scottish is usually a good sign, too, as far as wild is concerned. But it’s always a good idea to ask your waiter or fishmonger – totally wish I had one of those, by the way – if it’s wild or not, just to be sure.

So how exactly does one go about getting in so many servings of this stuff?

Well, it’s available in fresh, frozen, smoked, or canned form. And usually, fresh {local} salmon is only available in the summer months. Fresh and frozen are obviously great, but I was surprised to learn that he highly recommends the canned. It’s for the same principle that frozen works so well – the salmon is harvested at its peak. I’d definitely had my fair share of frozen salmon before reading Dr. Perricone’s book, but canned is one thing I’d never even considered. I don’t think I even knew it was sold.

But it is, and so I bought it. My first go taught me that it actually comes two ways – with bones and skin, and without. I know what you’re thinking – who on earth would want it with bones and skin?! Truth be told, there are people out there who like it. Apparently it’s good for you, extra calcium…I don’t know. Personally, it made me nauseous to even look it.

Round 2 brought me to the skinless and boneless version, which I think is great. I’ve tried the Bumble Bee Premium Wild Pink Salmon, which comes in those foil bags, but you can also buy it in the can. I usually eat it with just a bit of spicy or honey mustard – to keep it on the healthy side – and it tastes pretty good. It would also be great to make a salmon salad with mayo, the same way you would do with tuna. It really has a similar taste and texture to canned tuna, so if you are used to that, you should be cool with it.

I think the canned version is a great way to sneak in more servings throughout the week, because let’s be honest – who can imagine eating grilled or broiled fish every night?

Most of us already know many of the health benefits of salmon:  it’s super-high in omega-3 essential fatty acids and a great source of protein, all while being low in calories and saturated fat. What you may not know is that eating it in whole form works wonders on both your skin and your weight. Perricone describes patients who come in with sagging, puffy skin, and within days of prescribing to his diet plan rich in salmon, they see a tremendous change. Their skin is tighter, it’s glowing – and without even trying, the weight seems to drop off.

It’s kind of like a natural botox. And lipo. All in one.

So, be a good girl. Eat your salmon.

{image via cooking light}

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sugar, sugar.

August 25, 2010 — 3 Comments

Let’s talk sugar substitutes, shall we?

I know all you ladies are interested in this stuff. You may not, however, be especially happy to hear what I think about Splenda.

No bueno.

I just can’t get used to the idea of ingesting something that my body doesn’t know how to process. I am very much a person of common sense, and my brain tells me that a fake sugar with no calories doesn’t make a whole lot of sense.

Who really knows what the long-term effects might be?

Another reason why I’m not a fan of artificial sweeteners is that they may cause your body to crave more real sugar and carbs – meaning you’ll end up ingesting more calories than you had if you’d just used the regular packet of sugar.

Much of the time, I use regular sugar or honey. Sugar for baking, and honey for things like sweetening my daily dose of plain Greek yogurt. I don’t sweeten my coffee at all, but lately I’ve been drinking more and more tea. I love using honey in my tea, but if I’m drinking it more than once a day, this means I’m probably using a little too much honey – and I could probably stand to use a lower-calorie substitute.

With that said, I’m kinda feelin’ products made from the stevia plant. That’s right – plant. As in, it comes from nature. This, I can deal with.

You may be more familiar with the sweetener Truvia. I’ve used Truvia, and I liked it. But the product shown above, SteviaPlus by SweetLeaf, is what I’m currently obsessing over. It’s a natural supplement that combines the extract from the stevia leaf (about 300 times sweeter than sugar) with a hit of fiber. You can get it just about anywhere – I found it at my local grocery store.

SteviaPlus is about ten times sweeter than sugar with a glycemic index of zero, and does not affect blood sugar. If you read my review on the Perricone Prescription, you know that this is a big plus in my book. The addition of fiber means it also does all those great things fiber does for you, like improving regularity and cleansing the colon, all while nourishing the good bacteria in the intestines. I like.

Do YOU use Splenda or any other sugar substitutes? Or are you just an old-school sugar kinda gal?

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the perricone prescription.

August 18, 2010 — 5 Comments

There’s a lot to be said for eating a healthy, anti-inflammatory diet. Disease prevention, weight loss and maintenance – but did you know it also works miracles on your skin?

This book {or audiobook in my case} from Dr. Perricone centers around how diet influences the health of your skin. It tends to focus more on anti-aging, but following the principles of the book also applies to other skin issues, like breakouts. I’m in for both.

You won’t find any secrets or gimmicky ideas here – it’s all about eating a clean diet full of lean animal proteins, antioxidant-rich vegetables and fruits, and plenty of healthy fats. You likely already know most of the benefits of eating a diet like this, but if you’re anything like me, you’d be surprised to know how much what you put into your mouth impacts your skin.

Sure, the real diet recommended by Dr. Perricone would be pretty intense if you followed it exactly. When he lists all of the foods you shouldn’t eat, you may want to cry. But don’t. Because in my opinion, these lists should just be used to give you an idea of what happens in your body when you eat a given food. For the most part, the “bad foods” are high on the glycemic index, which causes spikes in insulin – resulting in inflammation. And inflammation is what goes on to cause all of the dis-eases in your body, wrinkles and breakouts included.

Carrots, for example, have a higher glycemic index than cookies. Strange, but true. Does this mean you should never eat carrots? No. For one, the fiber and nutrients in a carrot make it a better choice than a cookie. But it is interesting to know that eating a carrot may cause a spike in blood sugar, and may not be the best vegetable choice depending on how your body reacts to it.

And just like the consumption of excess sugars and saturated fats may result in weight gain and/or disease, there are going to be tangible effects on your skin. Look at it this way: Your body is a temple. What you put into it is going to effect your overall health and well-being. If eating garbage has a negative impact on other parts of your body, why wouldn’t it impact your skin? It is your largest organ, after all.

Dr. Perricone recommends trying his diet plan for three days to start. He says that you will see such direct results in your skin in even that short time period, that it should encourage you to go the full 28 days. Now, as we all know, I hate the word “diet” – because it refers to something that you usually won’t be able to keep up. In this case, I think the plan would be worth following as a way to help someone explore a healthier pattern of eating.  I never followed the exact diet – for me, it makes more sense to learn about the foods and how they may help or harm you, and take that knowledge with me to follow in moderation.

Here is an example of what one day of the eating plan looks like.

Breakfast
3 egg omelet and/or 4 – 6 oz grilled salmon
1/2 cup cooked oatmeal (not instant)
2” wedge of cantaloupe or 1/3 cup fresh berries
8 – 12 oz spring water

Lunch
4 – 6 oz grilled salmon
2 cups green salad (Romaine lettuce or other dark leafy greens with extra-virgin olive oil and fresh squeezed lemon)
1 kiwi fruit or cantaloupe and berries
8 – 12 oz spring water

Snack
1 apple
2 oz sliced turkey breast or 6 oz plain yogurt
Small handful of hazelnuts, walnuts, or almonds

Dinner
4 – 6 oz grilled salmon
2 cups green salad
1/2 cup steamed veggies (asparagus, broccoli, spinach, etc. – no root vegetables such as potatoes, carrots, or beets)
Cantaloupe and berries
8 – 12 oz spring water

Before Bedtime Snack
1 pear or apple
2 oz sliced chicken or turkey breast or 6 oz plain yogurt
Small handful of hazelnuts, walnuts, or almonds

I don’t think it’s too bad. I’m used to eating this way, for the most part – on the weekdays, at least. I can vouch for the fact that eating small meals like this throughout the day increases your energy levels, and definitely helps with weight management. There’s no question in my mind that if you did follow his plan for the full 28 days, you’d be losing some kind of weight. A promise of better skin and the likelihood of dropping a few pounds? It seems like a win-win to me. I can say that since I’ve read the book, I’ve started to make some different choices with the knowledge I’ve obtained, and I have seen an improvement in my skin.

There is obviously a ton of information in this book, but here are a few more of the key points that resonated with me:

  • We all know I love my protein, but Dr. Perricone brings to light the importance of eating protein {especially animal protein} when it comes to defeating sagginess and wrinkles. Another point: Always eat your protein first. So, if you’re having egg whites and fruit, make sure to eat your eggs first. The reason is that taking in the protein first “blocks” the sugar in the fruit from spiking your blood sugar. This is why the French eat their salads after the main course. Smarties.
  • No coffee – it causes insulin to spike and thus triggers cortisol. Wah. I love my coffee, but this week I’ve been experimenting with switching to black tea in the mornings instead. I think no matter what I’d still enjoy my coffee on the weekends, but right now I’m open to the idea of cutting back during the week. We’ll see what happens.
  • Dr. Perricone recommends a lot of supplements, such as DMAE, Omega 3, Vitamin C Ester, etc. He sells them in packages but they’re pretty pricey – you can find the same substances elsewhere for cheaper. I’ve started taking a few of them, and I will likely write another post on supplements in general with the results I see.
  • Hydration is so important. If you’re even slightly dehydrated, this can lower your metabolism by 3% – causing a gain of a pound every 6 months. No, thank you. This was a no-brainer for me – I already drink tons of water – but I can’t stress it enough. It’s important.
  • When you are going to eat sugar, like chocolate for example {dark is best because of the antioxidants}, it’s best to balance it with a fat or protein – it will help stabilize your blood sugar. So, dark chocolate with almonds? Yes, please.
  • A lot of this book centers around the importance of eating healthy fats. Your skin {and the rest of your body} needs these to stay supple and functioning. Good sources: extra-virgin olive oil and fatty fish like salmon.
  • Salmon must be wild. Farm-raised salmon contains all kinds of toxins and has none of the same health benefits that wild salmon produces. Don’t be fooled by “Atlantic” salmon – this means it’s farm-raised, since salmon does not grow naturally in the Atlantic ocean. Look for Alaskan salmon – this insures it’s wild. There’s a lot more I want to say about salmon, in particular – so be on the lookout for another post on this.

Like I said, there is so much information in this book – I’m sure I’m leaving out a million things. If any of it interests you, I definitely recommend getting a copy. And if you have any questions about it, feel free to ask!

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citrus salmon with broccoli.

July 21, 2010 — 4 Comments

In our house, we eat a lot of salmon. And a lot of broccoli.

{We also drink a great deal of wine - but that’s neither here nor there}

I don’t usually use a recipe for a meal like this – I just give the salmon a nice sear on both sides, and maybe do a pan sauce at the end with lemon juice, white wine and/or chicken stock, maybe a few capers and a little swirl of butter at the end. The broccoli typically is roasted, because that’s how I love to eat it most – and yes, it’s something like roasting tomatoes…a bit magical and overwhelmingly more complex and flavorful than just steaming or even sauteéing.

This recipe, however, was interesting to me because it starts with a sear but finishes cooking – steaming, really – in the covered pan. The end result was delish, and though it was nothing too far off from what I usually do, it was definitely a fast, easy, and healthy dinner worth making again.

Citrus Salmon with Broccoli

Adapted from BHG

  • 1/2 lemon
  • 1 tsp sugar
  • 1 tbsp butter {Smart Balance}
  • 2 4-6 oz skinless salmon fillets
  • 1 tbsp snipped fresh dill
  • 1/2 bunch (1/2 lb) broccoli, trimmed
  • 2 cloves garlic, peeled and sliced
  • Lemon slices and fresh dill (optional)

Slice 1/2 of the lemon into thin slices; set aside. Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.

In 12-inch nonstick skillet, heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork.

Meanwhile, in another skillet heat 1 tablespoon olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often. You could also roast the broccoli in an oven heated to 400 degrees (after tossing lightly in olive oil and salt and pepper) for about 15 minutes. Serve the salmon with the broccoli, pouring the pan juices over the salmon. Serve with additional lemon slices and fresh dill.

Makes 2 servings. Calories are estimated at 363 per serving. I like.

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the salad bar: goat cheese + grapes.

June 1, 2010 — 3 Comments

Goat cheese makes everything better.

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Not only is it delicious, but it’s naturally lower in fat and calories – yet higher in calcium – than cheese produced from cow’s milk. It also averages about 5 grams of protein per 1 ounce serving – which you know I’m a fan of! (And if not, you can read about my obsession with protein here.) Another fun fact of the day is that it’s easier to digest – many who are lactose-intolerant are able to happily eat cheese produced from goat’s milk.

Now that we’re all schooled up on the benefits of goat cheese, let’s get back to the salad. Goat cheese is one of my favorite things to add to a salad because it just deposits that rich, tangy flavor all throughout the dish. It goes great with so many different types of fruits and veggies, but here I added red seedless grapes – which was a perfect complement. I also paired it with a dill vinaigrette which was delicious, healthy, and most importantly – easy.

Chicken Salad with Goat Cheese and Grapes

Adapted from BHG

  • 1 package salad greens
  • 2 chicken breast halves (either grilled or Rotisserie)
  • 1 cup red seedless grapes, halved
  • 1/4 cup pine nuts, toasted
  • 1/3 cup goat cheese, crumbled

For the dill vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons good balsamic vinegar
  • 2 tablespoons fresh dill, minced (or you can use 1 tablespoon dried)
  • Kosher salt and cracked black pepper to taste

First, make your dressing. This is a very simple vinaigrette – so I forgo my Magic Bullet and just whisk my vinegar and seasonings together, and then add the olive oil in a slow stream. You could also easily shake it all together in a small jar. And as for the chicken, I went with a pre-purchased Rotisserie from the deli. It makes life that much easier. You can also grill your chicken on a grill pan, Foreman, or – if you’re lucky enough to have one – an outdoor grill.

Toast your pine nuts by tossing them in a pan (dry pan – not nonstick) over medium heat for a few minutes, or throwing them on a sheet pan into the oven (set to 350 degrees) for 5-10 minutes. Be careful they don’t burn! You just want to lightly brown them to bring out their flavor – but it’s definitely not a necessity if you’re feeling lazy – you can always throw them in raw.

Now just grab your salad bowl and add your greens. You can use whatever you like – I think I used a Romaine mix here, but spring greens would be especially good. Slice up your chicken and add it to the bowl, along with the grapes, pine nuts, and goat cheese. Pour some of your freshly-made dill vinaigrette over the salad and enjoy.

Serves 2.

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insanity.

March 11, 2010 — 4 Comments

Mirror mirror, on the wall…who’s the most insane of all?

I can’t tell if it’s the guy who leads these workouts or me for actually doing them.

True story: I almost blacked out trying to do one of these DVD’s the other day on an empty stomach.

{Don’t worry – I’ve since started force feeding myself half a banana beforehand to prevent anything dangerous from happening}

The title tells it like it is – no sugar coating, pretties. It’s insane. One of the reasons I’m so into it is because it brings those bootcamp workouts they do at gyms into your own home (like those ridiculous classes I used to do at Sports Club, LA – you know when all of the personal trainers are doing the same workout as you, it’s good). Even better, you don’t need any other equipment or weights.

Lately I am really into the workout DVDs at home, particularly because I *finally* convinced Daniel (love you, honey) to do some furniture rearranging/donating in our second bedroom so I could have enough room do them. Now I have my own little workout studio, and I’m kind of obsessed with it.

The DVDs are meant to be done almost everyday, in a specific plan that promises to deliver ridiculous results. I, personally, find this a little…well, insane. Instead I have opted to do it 2-3 times a week (okay, more like 1-2 times a week) and so far I am really happy with it. The first time I did it, I was SO sore the next day, and now depending on which video I do, I still get pretty sore (I’ve still only done it 4-5 times total so far). I love to complain about it, but the truth is I like to be sore and I don’t feel like I got a good workout unless I’m waddling around like a penguin.

Is that weird?

Either way, I totally recommend this workout. Two of my friends have already purchased this set after listening to me obsess over it, and I see that number increasing. Yes, it’s a bit pricey (you can get it for about $130 on Amazon and maybe cheaper on Ebay) but I think it’s worth it. You’re getting a ton of workouts that you will get a lot of mileage on, and it even comes with a meal plan (which I have looked at, and is pretty good – even if it’s a bit unrealistic). All in all, it will help you switch up your workouts, which is always a good thing – both for weight loss and preventing boredom. And if you do have a certain goal you are working toward (hello, brides-to-be, and oh, hi there, bikini season) – then following the complete plan will most likely get you there.

Which is more than I can say for lemon juice/cayenne pepper/maple syrup diets and body wraps.

In Obsessed, Work It , ,
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