Feeling Sassy?

One of my clients made a confession to me....… drinking water only is kind of boring and no fun at all!  Quite frankly she is right!  A lot of my clients are TERRIBLE water drinkers. So, here is a beautiful and brilliant alternative to plain ole water that offers a refreshing way to stay hydrated.........Sassy Water!    This drink is from The Fat Belly Diet, but even if you are not following the diet, Sassy Water adds some zing and good health to those boring 8 daily glasses.  Plus, you will enjoy the following powerful health benefits:

*It balances pH *It keeps skin clear and glowing *It kick starts the digestive system *It helps with weight loss

Recipe

To a large water pitcher add:

  • 8 1/2 cups water
  • 1 teaspoon grated ginger
  • 1 medium cucumber, sliced thin
  • 1 medium lemon, sliced thin
  • 12 leaves spearmint

Mix all the ingredients together and steep overnight in fridge and drink every day.

Nutrition Presentation!

Hello Friends! I am doing MY FAVORITE nutrition presentation at Le Cercle in Basalt....THURSDAY, March 8 at 10 am.

I will be talking about all of the WONDERFUL AND POWERFUL qualities of MY FAVORITE FOODS and how to easily incorporate these foods into your diet.

This presentation is part of a Health and Fitness Bootcamp that I am teaching with Jayne Gottlieb, but you do not have to join the group to come to the presentation.  The cost is $10.

Please come, or forward this email to anyone you think might be interested in this great information!

Yours in Health, Lisa Chapman

Moroccan Chickpea Stew

Inspired by  Oh She Glows

Ingredients

  • 1-2 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 4 medium garlic cloves, diced
  • 1/2 tsp. cinnamon
  • Freshly ground black pepper (to taste)
  • 1 butternut squash, cut into cubes
  • 1 large red potato, cut into cubes
  • 2 cups low-sodium vegetable broth
  • 2 cups cooked chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes, with juices
  • 2 cups fresh spinach leaves or diced zucchini
  • Steamed whole wheat couscous, for serving
  • Toasted slivered almonds, for garnish
  • 1 tbls plain greek yogurt, for garnish

1. Heat olive oil in a 3-4 quart dutch oven 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 on medium low heat, until onions are soft and translucent.  Be careful not to use too high of heat or the garlic will burn.

2. Add squash and potatoes, season with ground pepper,  and cook until just tender, about 10 mins.  Add broth, chickpeas, tomatoes, and their juices, spinach leaves or zucchini.  Bring to a boil then reduce heat to low. Cover and simmer until squash is tender, about 20 mins.

3. Serve the stew over whole wheat couscous and don't forget to garnish with toasted almond and  yogurt.

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.

 

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.

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

Healthy Summer Soup

I got this recipe from my friend Erin Becker.  She is an AMAZING chef, and cooks the most beautiful, interesting and healthful meals for her family and guests.  Erin got this recipe from a RAW COOKING CLASS that she took while living in Hong Kong. Ingredients:

  • 4 fresh tomatoes peeled (not necessary to peel if you use grape tomatoes)
  • 3 celery sticks
  • 2 bunches basil
  • 1 small jalapeno
  • 3 Tbs olive oil
  • 1 red bell pepper
  • 3 spring onions
  • 1 avocado
  • Salt and Pepper to taste
  • 300 ml TOMATO JUICE

Mix all ingredients in a blender.  I used my Vitamix blender and the soup turned out creamy and delicious.  Chill overnight in the frig.  Serve cold, topped with fresh avocado.  Erin suggests adding a drop of agave if you do not peel your tomatoes.

Erin Becker giving me a cooking lesson after our workout!

Blend it and serve cold.  Healthy and Delicious!