Welcome friends!

This is a forum to share tips, advice and ideas about nutrition, fitness and well-being. I also invite you to join me in my yoga practice at 24 Hour Fitness. It is an 1 hour vinyasa yoga class, also called "flow" yoga. The poses move fluidly, the breath linking each pose to the next. This practice will create strength, flexibilty, endurance and balance leading to a sense of wellness and mental awareness. I hope to see you there! The class schedule will be updated on the blog as it changes.


Saturday, February 11, 2012

New class...New Playlist

Gt your yoga on with these relaxing tunes!
1. Happiness by Jansi & Alex
2. Your Hand in Mine by Explosions in the Sky
3. Blank Pages by The Album Leaf
4. Blue Mind by Alexi Murdoch
5. Lisbon, OH by Bon Iver
6. Simple Things by Zero 7
7. Paradise Circus by Massive Attack
8. The Long Road by Eddie Vedder
9. Orange Sky by alexi Murdoch
10. Passing By by Zero 7
11. Video Games by Lana Del Ray
12. Breathe by Alexi Murdoch

Friday, February 3, 2012

New Class

Hey all! Long time no blog...

Starting next week I will be leading a new class on Tuesday nights. It's late, 8:30-9:30 pm, so it will be a great opportunity to get rid of tension and relax before bed!

In honor of the new class I wanted to share some yoga poses to try at home to promote relaxation on days when you can't make it to class:
1. Alternate nostril breathing: a great way to calm and balance the mind
2. Cat/Cow: helps ease back tension, a good way to unwind after sitting at work
3. Child's pose: relieves low back tension, a place where so many of us hold on to stress
4. Thread the needle: a great way to open up through the neck and shoulders
5. Take 5 minutes in a quite place to sit and meditate


Thursday, December 1, 2011



My weekly CSA inspired another blog. Delivered to my door were three pretty pomegranates. The first order of business was figuring out how to get the juicy, delicious seeds out. In typical fashion, I proceeded without research. I cut one in half and then used a grapefruit spoon to scrape the seeds out. It was successful, but messy, so I recommend putting a bowl down in the sink and working there.

For the remaining pomegranates, I did a little research before cracking them open. The most recommended method I found is this: 1, cut the crown off the pomegranate and then cut into sections 2, put the sections in a bowl of water and then roll out the juice sacs using your fingers 3, strain the juice sacs from the water. This method seemed like too much work so I never tried it. The traditional method is to cut off the crown, score the skin into quarters, break the sections apart, scoop the seed clusters into a bowel and pick out any remaining pith. This method worked great. It was cleaner than when I cut the pomegranate in half as that caused juice to leak everywhere.

Now that the tasty little juice sacs are free, there are endless possibilities. I used mine to top oatmeal, salads, yogurt and ice cream. I also found some recipes on pomegranates.org that sound delicious. I think I will try the muffins soon.

But is it worth going to all the trouble? Yes! One pomegranate has a whopping 11 g of fiber, almost 50% of your daily value of vitamin C and is also high if vitamin K and folate. Hurry, they are only around from early fall to early winter. However, thank to the popularity of the POM juices you can enjoy the delicious flavor and healthy dose of antioxidants year round.

Tuesday, November 15, 2011

Super Easy Soup

It’s crock pot season! This is a “use what you have” creation that turned out delish so I thought I would share it with you.


3 red potatoes, chopped small
1 leek, finely chopped
3 carrots, chopped
3-4 large cloves of garlic, diced
1 can white beans
1 can garlic roasted tomatoes
1 box organic chicken broth
Olive oil
Salt and pepper to taste


Sautee the potatoes, leek and garlic in the olive oil on medium heat until the potatoes are slightly browned
Add the sautéed vegetables along with the can of beans and tomatoes (both un-drained) and the broth to a crock pot set to low.
Let it cook, covered, all day
Serve with either shredded cheese and a few turns of freshly grated pepper or with a dollop of sour cream and a sprinkle of pine nuts!

Tuesday, November 8, 2011


The featured food this week is the persimmon! These pretty fruits showed up in my CSA this week. While I have eaten them before I had no experience preparing them. Here is what I learned...

Persimmons originated in ancient China, but are now widely grown in California. Their glossy orange-red skin is not only pleasing to the eye but provides us with an excellent source of vitamin A, a good source of vitamin C and a good source of fiber.

Here is the nutrition breakdown:
1 medium persimmon contains 120 calories, no fat, and 6 grams of fiber. That means one persimmon meets 21% of your daily fiber needs!

Photo of persimmons
There are 2 types of persimmons commercially available. The most common the Hachiya, which has an acorn like shape and remains tart until it becomes very soft and ripe. The second (and the kind I had this week) is the Fuya. These look like a squashed tomato (or an heirloom tomato). They are smaller, sweeter, and unlike the other type, are edible when still firm.

Photo of persimmons

Persimmons are available from September to December. But, their peak availability is right now in November.

I sliced mine, topped it with a big scoop of plain Greek yogurt and sprinkled some organic granola over the top. It was a very tasty and also very filling breakfast. My CSA box also included a fruit salad recipe using persimmons. I haven't gotten around to making it yet but it sound delicious. Here it is -

Fall Festival Fruit Salad
Here’s another festive fall fruit salad that brings the bounty of autumn to your table. You can easily substitute agave nectar for honey, add celery root, apples or slices of citrus. This is a simple yet versatile recipe ready for your creativity. Want to give it a savory zing, add crushed lavender flowers or mint and minced rosemary.
2-3 persimmons, peeled, cut into chunks
2 large pears, cut into chunks
1/2 lb. grapes, halved
1 Celeriac (celery root), shredded
2/3 cup walnuts or pecans, chopped
1 lemon, juiced

2 t lemon zest
2 Honeys
1 Tred wine vinegar or champagne vinegar

In a large bowl combine lemon juice, lemon zest, honey, a pinch of salt and vinegar. Add persimmons and pears and toss until coated. Add grapes and celeriac. Add more honey or more vinegar to your liking. Cover and refrigerate for one hour.
Remove from refrigerator and stir in walnuts or pecans. To serve, spoon over a bed of arugula or alone.
Add a juicy element with wedges of 1 or 2 sweet oranges. Peel and separate wedges.
Add more fall crispness with Fuji or Honeycrisp apple. 1 or 2 peeled, cored and sliced.