Monthly Archives: March 2014

AT HOME CORE WORKOUT!

First of all taking a picture of yourself in a side plank is ridiculous.  I’m ridiculous.  So I decided to go ahead and make the picture look ridiculous too.  I look like an orange cartoon.  You’re welcome.  

Ever since I ran the half marathon a few weeks ago, I’ve had some foot problems.  I’m a runner.  A runner and foot problems don’t go well together.  

Thursdays at Barry’s Bootcamp is my favorite – CORE!!!  I love to go get in a class before I teach my 10am.  I woke up yesterday feeling great and rearing to go!  My foot – meh, not so much ready to go…  But I wanted to take class!!!  Then I had to have a serious conversation with myself.  Yes, I talk to myself.  Here’s what happened – 

Self 1 – Wooohoo!!  I feel great!  Can’t wait to run!  You’re going to fell AH-MAZING after running today!!

Self 2 – Ouch.  My foot really hurts.

Self 1 – You’re fiiiiiiiine.  Just go jog then walk if you need to.  Double floor??

Self 2 – 1. You’re a runner, you’re not going to NOT run.  2.  Walk?!?!  Are you kidding me?  

Self 1 – Hmmm…you might be right.

Self 2 – Duh.  I’m always right.  Don’t further injure your foot.  You said you were going to take a week off of running!!

Self 1 – Okay.  Let’s be smart!  We have a gym at home – we can do our own core workout!

Self 2 –  So glad we agree.

There you have it.  And that is how I decided to not run!  Haha!  So, I went into my studio and created a little 5-10 minute core workout, and I’m feeling it today!!  So, here’s something you can do at home or on the road or in addition to a Barry’s workout for some extra core work if you want!  I’ve had a few of my clients do it this week and my classes!  I did it all the way through then backwards.  🙂  If you don’t know what an exercise is – google it – usually you can find instructional videos really easily.  

AT HOME CORE WORKOUT

-100 mountain climbers – I did them on the TRX (you can also do them on ball or off of a bench to make them harder)

-75 second plank

-50 alternating v-ups

-40 bicycle abs

-30 pushups

-20 situps 

-10 side plank dips (on each side) 

‎Nothing is impossible, the word itself says ‘I’m possible’!                             -Audrey Hepburn

Full Body Move

This is an awesome full body move modeled by the absolutely perfect Karen Ambrose! My great friend, Rhandee Gortney (who will be featured soon).  She’s a fellow trainer and teacher extraordinaire once showed me that I LOVE to use on leg day, core day and full body day!  You can do it with or without a medicine ball or weight – even with your body weight only it’s a great exercise!  Start in a plank position on a  med ball. (Go for a challenging weight – AT LEAST 12lbs ladies!!)  Pull your knees in for 5 mountain climbers then pop up holding the ball overhead and do 5 alternating plyo lunges.  Flow back down into a plank and repeat!  You can modify this by not using a med ball and not doing plyo lunges.  This one targets everything – legs, core, shoulders and gets your heart pumping!!  Have fun with this one!

Pizza Princess

image

Tonight was pizza night. For awhile – especially during football season – I would go over to Dave’s and whip up a homemade pizza or 2…sometimes a cold veggie pizza with cream cheese and ranch instead of pizza sauce or a BBQ chicken pizza….mmm…  Well, tonight we both went to the store and bought different ingredients to make our own pizzas.  (Even though I made them both. 🙂  Let’s just say mine was VERY different than his…

I found 2 recipes that I wanted to try and he made up his own.  Next time I’ll be doing that as well!  Dave chose a garlic and herb crust topped with pizza sauce, LOTS of cheese and 2 whole packages (from Trader Joe’s) of salami AND pepperoni.  OMG.  My arteries are clogging thinking about that thing.  Mine was a chicken arugula pizza with a homemade gluten free crust (FYI – All of the ingredients we got were from Trader Joe’s – even his crust!  I also buy a wheat one there that I LOVE).

I get intense when I cook and bake because I want it to be perfect.  I usually end up with food in my hair, flour on my face and clothes, and a HUGE mess in the kitchen.  I pulled my bangs back tonight in a little twist with a bobby pin so it would be out of my way and I’d be ready to go into battle.  I didn’t even think about it, I just wanted it off my grill.   So, as we were sitting down, Dave said, “I like your hair like that – you look like a princess.  A pizza princess.”  🙂  Haha!  Funny.  Thus came the title of this blog!

Needless to say this pizza princess was happy with how her pizza turned out – HOWEVER – if I did this again, I’d add garlic and cherry tomatoes to it and possibly some other herbs.  Maybe red pepper flakes and oregano.  It was a tad bland, but still delicious and the egg really added a cool element.  I had never poached eggs, so that was a new experience all on its own.  I mean – c’mon – put an egg on just about anything and it’s golden, right?!

If you get adventurous and want to try this pizza – go ahead!  i’d definitely suggest my additions even though I didn’t taste it – I can tell you that they would all be great.  It was relish.  Now that the pizza princess has a fully belly, it’s time to clean up the castle, kiss the prince goodnight and hopefully have a happily ever after week ahead…now all I need is a bejeweled crown.  🙂

GLUTEN FREE PIZZA CRUST 

INGREDIENTS
  • 3 cups gluten free flour blend* (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum) *I used 2 cups of gluten free flour from Trader Joe’s and 1 cup of almond meal
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 Tbsp sugar, divided
  • 1 Tbsp yeast
  • 1 1/4 cup warm water, divided
  • 1 Tbsp olive oil
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
  3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
  4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
  5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
  6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
  7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  8. Cut immediately and serve. Reheats well the next day in the oven or microwave.
NUTRITION INFORMATION
Serving size: 1 slice Calories: 104 Fat: 1 g Carbohydrates: 21 g Sugar: 3 g Sodium: 194 mgFiber: 1 g Protein: 1 g
ARUGULA CHICKEN PIZZA WITH POACHED EGG 
INGREDIENTS
  • Some kind of pizza crust (pre made or make your own)
  • Cooking spray
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup (2 ounces) shaved fresh Romano cheese, divided
  • 1 tablespoon white vinegar
  • 6 large eggs $
  • 1 (5-ounce) package baby arugula
  • 4 teaspoons extra-virgin olive oil $
  • 1/2 teaspoon grated fresh lemon rind $
  • 1 tablespoon fresh lemon juice $
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • chicken (already cooked

PREPARATION

  1.  Preheat oven to 450°.
  2.  Unroll pizza dough on a baking sheet lightly coated with cooking spray; place in preheating oven. Bake as oven heats for 7 minutes.
  3.  Combine the ricotta and 1/4 cup Romano. Remove pan from oven. Quickly spread cheese mixture over dough, leaving a 1/2-inch border around the edges. Return pan to oven, and bake for 5 minutes.
  4.  While pizza bakes, add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
  5.  Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well. Top pizza with arugula mixture, chicken and eggs; sprinkle with pepper. Cut into 6 pieces.

***Additions – add cherry tomatoes, red pepper flakes (at the end), and minced garlic (which I would add into the cheese mixture that you bake on the crust) – step 3.

***Notes – I also made a pretty big pizza – the gluten free crust was a medium sized pizza, so you probably want to double the recipe for the pizza if you make the above crust.  Also, what is “bland” about the pizza is the “sauce” – the ricotta, so if you want more of a bite – spice is up with some herbs or garlic.  Enjoy!