Yoga Crush
December 30, 2009
Why is it that when you go to cancel your gym membership you feel like you’re part of a messy breakup?! There is the usual back and forth of trying to get you to stay…will reduce the rate…next month free…bonus training sessions blah blah blah. Then once they realize that your mind is set, out comes the hardball – suddenly there are cancellation fees…have to go to another location to sign the papers…need to wait for a manager. I finally bit the bullet yesterday and called it off with the old ball n’ chain and instead, ran to the arms of a hot younger thing named YogaWorks.
YogaWorks recently opened a beautiful new SoHo studio and lured me into a contract with some of their year end promotions (this would be the honeymoon phase of the relationship cycle…). Purchase 10 months and get 3 months free or for those commitment phobics out there, $30 for two weeks of unlimited yoga. The loft style (isn’t everything these days?) space includes three large studios plus a private practice room. With everything made of eco-friendly materials (bamboo, low-VOC finishes), common areas include free computers and internet (this doesn’t seem very yogi of them…), tea stations, saunas and cushioned waiting areas to occupy your time before class. I took an Anusara class with Julie Dohrman and it was phenomenal.
I think this may be ‘the one.’
Be A Nutrition Know It All
December 28, 2009
I admit, I’m what you would call a ‘label whore.’ Slap the words Prada into the back of any coat or handbag and I’m all there. I know this isn’t how it’s supposed to be (actually, H&M occupies the majority of my closet) but it’s in my DNA to love beautifully made…correction, ITALIAN made…things. In real life, the labels that I can afford, are chucked full of nutrients and high percent Daily Values (%DV) – but how are we supposed to decipher and read food labels and Nutrition Facts?
- The first things to look for are the serving size and number of servings per package – consider how many servings you’re consuming in one sitting (i.e. portion control).
- Most people say to check the calories next but I think the second best place to scan is the ingredients list. Everything in the food will appear in decreasing order so its important to make sure that things that you’re trying to reduce or avoid are not one of the first three ingredients.*
- Next look at the number of calories per serving (calories represent how much energy you’re getting from this specific food) – the FDA considers 40 calories to be low, 100 calories to be moderate and 400 calories or more to be high (based on a 2,000 calorie diet). Also make sure to look at the number of calories from fat.
- Do a quick scan of the percent Daily Values – a %DV of 5% or less is considered to be low and 20%+ is considered to be high. This part of the label interprets the number of milligrams and grams all into the same scale for the day.
- Make sure to also limit nutrients in the top half of the table (fats, cholesterol and sodium). Look at the number of saturated and trans fats, nutrients health experts recommend keeping as low as possible.
*If you’re trying to avoid or reduce your sugar intake, make sure to watch out for what I consider sneaky sugar aliases in the ingredients list: high fructose corn syrup, palm oil, coconut oil, fruit juice concentrate, maltose, dextrose, sucrose, honey, and maple syrup
Fast Healthy Food For Delayed Stressful Flights
December 27, 2009
I hate to fly…no, I’m not someone who freaks at the thought of being a few thousand miles in the air and I don’t even mind ponying up the money for a ticket…my hatred for traveling the “friendly skies” stems from the lack of reliability of air travel (please bear with me while I get this rant off my chest). I can’t stand the countless hours of delays…at best…or in many cases, cancelled flights and unhelpful booking agents (WHERE do they fine these people?!). Thankfully, airport food has vastly improved in the past few years – making the 4 hour delay in JFK or any other major airport slighty bearable and not nearly as caloric.
This past week during my Christmas travels, I stopped by Cibo Express Market in Terminal 5 (JetBlue’s Jetson-esque new terminal space). Think of it as a mini airport Whole Foods, with an additional price hike to remind you that your other options include ChexMix from Hudson Newstand or two-day old rubbery pizza across the way.
Look for the blue CIBO sign to purchase all natural crackers, Greek yogurt, trail mix, Smart Water, fresh pressed juices, vegetarian and vegan sandwiches, protein bars and other corner store style gourmet treats. The lines are fast and I love a mini Fage Total 0% yogurt with a handful of low sodium trail mix (ok, who am I kidding… toss in a Toblerone Swiss chocolate bar to complete my order). Even better, I’ll add a can of tomato juice to help reduce swelling from lack of circulation while up in the air – that is if my plane ever takes off…
Let Yourself Evolve
December 22, 2009
Anticipating a marathon weekend of Christmas eating and cheer (as if this isn’t what I have been doing for the past month), I decided to take today’s lunch as an opportunity to put something semi healthy and nourishing back into my system. evol (I don’t know how to type the “e” backwards) offers amazing, super cheap, frozen burritos filled with natural ingredients. Best of all, the cooking involves: 1.5 min microwave…flip…1.5 min microwave…eat.
The Shredded Beef Burrito ($2.99) rolls together tender shredded antibiotic-free spiced beef (watch Food Inc. and you’ll know why this is important), pinto beans, rice, Monterey Jack and cheddar cheeses plus some house-made tomato and roasted corn salsa all in an enriched wheat flour tortilla. 26 grams of protein plus 11 grams of fiber, this all natural burrito was “discovered” by Bear Naked Granola’s CFO. Created by Phil Anson, this one man burrito biz started in Colorado with Phil selling his homemade wraps to climbers in the Eldorado Canyon via personal cooler. evol has grown (or you could say “evolved”) to include a list of burritos with varying ingredients such as tofu, free range chicken or house-made chorizo.
Tis’ The Season To Be Overwhelmed
December 21, 2009
I have decided that when I “grow up” and host my own Christmas party (well, at that point Christmas will cease to exist and everything will just be called “Holiday” – ugh) I’m going to set the date for September…maybe even August. Everything jammed into one month doesn’t seem to work anymore. So much shopping, eating, drinking, socializing…it’s like Sex in the City on steroids – honestly, I need three months to celebrate ONE “HOLIDAY” season.
To keep my head from spinning (and to be able to pay next month’s rent) I make a lot of my xmas presents myself. Baking can be time-consuming so I’ll mix in this Chocolate Trail Mix Bark to fatten out the package and cut down on a lot of kitchen hassle. Truly not the healthiest recipe I have shared with you…but if it brings mental health and simplicity then consider it Fit Post APPROVED.
Ingredients
- Chocolate bricks to melt down or bags of chips (can be any combination you like but I think using a high quality dark chocolate is best)
- Bag of pre-made trail mix or an assortment of nuts and dried fruit (think shelled pistachios, almonds, walnuts, dried cranberries/cherries/apricots – I also put in broken candy cane pieces)
Melt down the chocolate either via stove top or microwave (microwave is faster/easier but be careful you don’t let it burn). Place wax paper on a cookie sheet and smooth out a layer of the melted chocolate – you want it thick enough for the trail mix to have something to stick to but not so massive that it turns into a candy bar. Sprinkle trail mix and dried fruit over the chocolate. Let chill in the fridge or leave on the counter to cool at room temperature. Cut into squares and peel off of the wax paper using a thin knife.
Soup Nazi Eat Your Heart Out
December 18, 2009
Back to back Holiday parties coupled with cold winter weather is a triple threat to my body: 1) overload of appetizer induced calories; 2) no time to exercise away the bloated feeling; 3) low immune system. I’m left sitting at work wishing…I take that back…PRAYING…for a pair of sweatpants with a nice stretched out elastic waistband.
Since I highly doubt my office would appreciate me wearing a plush pair of Champion sweats at the desk, I have to find my comfort and warmth in the form of food. Today, I ventured into a deli slash market slash corner Bodega that happened to have a pop up soup stand (only in New York) – think ultra cheap ($5.50/4 cup container) for huge portions of miso broth with veggies (you can also add chicken or shrimp) and either udon or buckwheat soba noodles. Almost all Asian restaurants or to-go stands carry the soup, although likely not in bucket size quantities. Great comfort food plus added nutrients from the veggies and broth to hike back up my immune system…just in time for Holiday party number 6 of the week.
Too Cool For Ski School
December 17, 2009
I can barely have a conversation about skiing accidents without bringing up Sonny Bono, Michael Kennedy or more recently, Natasha Richardson (who I think is better known for her cause of death than acting career). Ski season is just upon us and of course this means major expenses…dropping money for new apres ski wear (Santa, I would really love a resort collection Bogner jacket) plus most likely a doctor bill here and there. The New York Times published an article that highlighted a recent study completed by The British Journal of Sports Medicine regarding skiing injuries- read the full (dense) report online or continue this game of telephone and get a down and dirty point by point summary by yours truly.
- of the sample population of injured skiers, 57% were men
- average age: 40
- many injured while skiing slowly
- new ski equipment or old snow significantly increased risk of injury
- insobriety did not seem to be a factor (still finding this hard to believe…)
- recent studies suggest that 40 skiers on average die per ski season (even less for snowboarders)
- reduced injury stats due in part by improved binding release settings and “new” parabolic equipment(widespread hourglass-shaped skis)
- lower-leg injuries have drastically reduced although the number of sprained knees have increased (most likely due to people feeling too comfortable in the cushy hourglass shaped skis)
- ACL sprains are more common among skiers older than 30
- the recent increase in snowboarders has created additional obstacles for skiers to hit (duh)
- helmets have reduced the total number of skiing-related head injuries by 30-50%, although helmets do not help in the case of a serious head injury
Experts suggest the following to reduce chances of injury:
- have a ski tech check your equipment, specifically the binding release (you do not want them to pop open too easily or too late)
- buy/rent boots that fit snuggly
- know your limits and do not become over-confident in new equipment, fresh powder and/or after ski lessons
I say, when the late afternoon conditions get slushy and your legs are beat…catch a beer at the lodge and rest up for the next day.
Spud City
December 15, 2009
I love the Holidays for probably exactly why many people dread them…the food! Inspired and full of cheer (or maybe its more guilt and stress), people seem to cook up some of the best recipes during the month of December and do none other than…SHARE. One of my favorite dishes actually stems from my ever-growing faux Jewish heritage (hey, I say fake it and embrace it). God bless (do Jews say that?) whoever invented potato latkes!
I never considered buying anything other than conventional ingredients when stocking up for my fried/oil ridden “pancakes” (thankfully, they’re only around once a year), but food experts are now recommending that consumers purchase ORGANIC spuds. Apparently, root vegetables absorb the soil’s herbicides, pesticides and fungicides plus are then sprayed with additional herbicides before harvesting…and a third time once they’re dug up. The Farm Director (is this an actual job title?) of the Rodale Institute claims that potato farmers even have a separate plot where they grow their own root veggies sans chemicals. Buy organic since washing the exterior won’t remove the chemicals that have already been absorbed into the flesh.
Whole Grain Harmony
December 14, 2009
Boy do I love rice pilaf – so buttery and loaded with carbs…however, it just doesn’t sit on my body like it used to (i.e. turns into uncomfortable pockets of fat). Thankfully, Kashi (of course, always to the rescue) has made a 7 Whole Grain and Sesame Pilaf to help curb rice cravings. Unlike the old school recipe, these individually sealed pouches of rice have zero cholesterol, sodium or sugar.
1/2 cup cooked pilaf contains: 170 calories, 2.5 grams of fat, 160 mg of potassium, 33 grams of carbs, 6 grams of fiber and 6 grams of protein. With about 12 servings per box, Kashi uses minimally processed raw whole oats, brown rice, rye hard red winter wheat, triticale, buckwheat, barley and sesame seeds. Even better, one serving provides a recommended day’s worth of whole grains.
Now, if Kashi could just turn my love for raw cookie dough into something healthy…
Dinner Never Looked So…Gross
December 13, 2009
I am all for the ethical treatment of animals but I’ll admit that I’m certainly not PETA’s next poster girl. I love my leather boots and the bunny fur lining of the hood on my coat… hell, I can’t stop thinking about the cobra skin clutch I just found at the vintage market. However, the movie ‘Food, Inc.’ certainly opened my eyes to a completely different perspective on the way that our food is treated, handled and processed – making me suddenly re-evaluate what I’m putting into my body.
whiter meat. larger apples. fatter cows – we assume that these things all make their way to our table because we have developed more sophisticated farming techniques…we rarely (or at least I never have) stopped to consider that these advances in science pump the chickens with so many hormones that they can’t walk from the weight of their own bodies, or that the apples are saturated in harmful pesticides – I never even realized that the cows are fed a 100% corn diet causing them to become vehicles of a deadly strand of e-coli, passing this onto (read as: killing) consumers.
‘Food, Inc.’, a documentary that would make Upton Sinclair blush with pride, investigates the evolution of farming to highlight the incredibly harmful effects our advances in science are costing the quality of OUR food, treatment of animals as well as the abuse, and what some would consider slavery, of farmers – mostly driven by the monopoly of massive corporations…which in turn is ultimately driven by our country’s demand and necessity for speed and growth (I’m guilty as charged). Although I’ll still happily inhale a thick juicy steak every once and a while, the undercover footage from inside the chicken coops and slaughter houses will make me MUCH more likely to read labels (look for ‘grass fed’ or ‘free range’ etc.) and spend more time searching out local small-scale farmers.
Maybe bigger/greener/whiter/faster…is not always better?
Have Your Pizza And Eat It Too
December 10, 2009
I live in the land of pizza – every corner is the ORIGNAL Famous Ray’s (how is that even possible…haven’t these people heard of a Trademark?) or my personal favorite, Pizza 33. As much as I love that amazingly thin greasy slice that lets you origami fold it into about twelve sections, my cholesterol and pear shape body can’t manage eating the greasy stuff every week.
Living Right (sounds like the name of Oprah’s next book club reading) offers a great frozen alternative – available at Whole Foods among other places. A 7 whole grain organic crust, wheat flour, oats, rye, barley, spelt and flax make up these mini cheese pizzas with organic tomatoes and spices. Each pizza contains 240 calories, 3 grams of fiber, 4 grams of sugar and 11 grams of protein. The best part is that you can make these in just a few minutes using the microwave – no cooking and no cleanup!
Fifth Element
December 9, 2009
In an effort to repair a running injury, I’ve been working with a trainer for the past month (sorry everyone, this involves dipping into my Christmas Shopping Fund). Aside from learning more about my tendons, muscles and bones than I have ever wanted to know, my trainer has me complete everything in sets of five…must be a magic number because I’ve noticed an incremental difference in my strength and flexibility. FIVE sets of FIVE holding each rep for FIVE seconds (can’t tell you how sick I am of hearing that). It doesn’t seem like a lot at first, but by the final set I’m dying. The biggest change for me is holding each rep for the extra few seconds, causing me to focus instead of mindlessly going through the exercise as well as working longer at the point of resistance.
Next time you hit the gym, instead of powering through the machines or free weights…embrace the power of FIVE (include a 20 second rest in between).
Spring Street Au Naturale
December 8, 2009
Healthy. Vegan. Vegetarian. Fresh. Natural. Organic: my head is ringing with dollar signs just writing out these words…unfortunately, fresh wholesome grub is often expensive and overpriced.
A friend just introduced me to Spring Street Natural for affordable healthy eating. This SoHo…or is it considered NoLita…(non numbered streets still confuse me) neighborhood joint focuses on offering low-key whole natural foods that are minimally processed. Inside it resembles more of an old school ale house rather than a hippie dippie spot for free-range chicken. I had a hard time deciding between the Stuffed Acorn Squash Over Spinach ($15) or the South Western Grilled Organic Chicken Salad ($13.50). In the end, the dried cranberries, roasted corn and tamari roasted almonds with crumbled gorgonzola sold me…South Western all the way. By the way, the portions are HUGE (see above – I sub tofu for chicken) – get the dressing on the side so you have a better chance of salvaging leftover lettuce for the next day (not to mention you’ll use less).
Halibut With Tuscan Beans and Endive
December 8, 2009
This Halibut With Tuscan Bean and Endive recipe is so simple and incredibly healthy – ideal for December when every other night is packed with Holiday parties/high calorie cocktails/greasy finger foods (God, I love those pigs in a blanket). You could most likely substitute any kind of fish if you’re not a halibut fan although this one is packed with protein, magnesium, potassium, B12 and B6, among many other nutrients and minerals. I also HATE peppers and left them out but if you don’t mind the (horrible) taste then keep them in for the and extra flavor.
- 4 tablespoons extra-virgin olive oil
- 2 heads endive, quartered lengthwise
- 1 teaspoon sugar
- 1 small red onion, thinly sliced
- 1/2 cup prepared roasted peppers, drained and roughly chopped
- 1 clove garlic, roughly chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 small sprig rosemary, chopped
- 4 6-ounce halibut fillets, with skin
- Kosher salt and freshly ground pepper
- 1 handful fresh parsley, torn
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes.
Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley.
Good In The Hood
December 7, 2009
I’m at the 57th Street Nike Town more often than I am at the grocery store…what can I say – clothes (athletic clothes especially) feed me more than any Aisle Six. Embracing a more hip downtown vibe, Nike also occupies a store at 21 Mercer Street called… 21 Mercer (don’t over exert yourself Nike Creative Team).
21 Mercer is a stand-alone Nike Sportswear store that sporadically features local artists and athletic groups on their products as part of their in store one on one design/screen printing service. Currently, NYC Bridge Runners are spinning tunes and helping to customize t-shirts/hoodies/sweats…you name it…with whatever you want screen printed on the product. Not to be a narcissist (and I know this month it’s all about giving to OTHERS), but I’m eyeing a dark blue hoodie to print my best half marathon times on.
New York City Bridge Runners: Bio
“We are New York City Bridge Runners. We come from various walks of life, unified by our passion for the city and pushing our athletic, social, and creative boundaries. Since a handful of runners first organized under the Bridge Runners moniker in 2004, our collective has grown incrementally. From neighborhood entrepreneurs and 9-to-5ers to creative tastemakers and internationally recognized athletes, we are connected by the bridges like the Five Boroughs themselves. The key to our movement is awareness. Awareness of the moment in which we run. Awareness of one another as we challenge ourselves physically. And awareness of that which transpired before us in the places we explore. We are New York City Bridge Runners. Come Run With Us.”
Chi-Chi-Chi Chia!
December 4, 2009
I think everyone is already fully aware of my obsession with the Chia seed (see October 8 post) but let’s face it, this is too good to only talk about once. Although they’re great to use in baking and smoothie recipes, the easiest way to get my fill is through Chia energy bars (chocolate flavored of course).
Greens+ makes an Omega 3 Chia Energy Bar which is my absolute favorite pre-run snack (usually eat 45 minutes before heading out). Omega 3 Chia fiber is said to slow the absorbtion of sugar into the bloodstream, binding it to toxins in the digestive system to eliminate as waste (sounds too good to be true…). Regardless of what kind of magic Greens+ claims to put into their bars, I have to admit that I log my best (read as fastest and strongest) runs after my daily fill. The Chia seed, absorbing ten times its weight in water, also helps to keep me well hydrated on longer runs. One note of warning – check your teeth after eating a bar - the seeds stick to EVERYTHING…and you never know who you’ll RUN into.
Downward Facing Mom
December 3, 2009
What to get the person that has everything (i.e. my mom)…?
Last year I locked up ’favorite child of the year’ spot (as if my brothers even thought they had a chance) when I gave my mom a personal one on one yoga session. This was an ideal present because it introduced her to a new way of stretching, lengthening and strengthening her body in a private and informal setting. Now that yoga is the hot thing for both men and women, private instructors are easier to find than a Starbucks (although no free public bathrooms). When it comes to my downward facing dogs, there isn’t anyone I would trust more than Jennifer Steele, fellow friend and yogi. Jen worked with my mom to ensure that she got the five-star treatment for mind, body and soul. Talk about the gift that keeps on giving…
Jennifer Steele
Jen Steele began teaching yoga at the University of Wisconsin Whitewater where she gained the respect and became friends with many of her students. Upon graduating college Jen moved to New York to pursue her creative endeavors. Jen quickly found herself at home working part-time for Yoga Works New York.
Jen’s training foundation stems from her time in Wisconsin as well as her practice and study with handfuls of different teachers including Jenny Aurthur and Lisa Matkin. Each class she teaches includes fluid motion with strong and technical instruction. In January, Jen will begin her next teacher training thru Yoga Works, the 300 hour teacher training, a six month commitment.
New England Runs On Dunkin’
December 1, 2009
I have to visit Dunkin’ Donuts every couple of months to pay homage to my New England roots (if you’re from Massachusetts you’ll appreciate this). Normally, I try to keep it as damage free as possibly by ordering the Old Fashioned donut with a black ice coffee. Last week when I was waiting in line (usually nonexistent in any New York DD) I took the time to read the nutrition facts on each donut bin – talk about wake up call…
The Old Fashioned’s plain brown exterior actually disguises 280 calories and 18 grams of fat – you could have a Strawberry Frosted for 230 calories and only 10 grams of fat (I say “only” because I’m thinking relative to DD land). A Regular Glazed is 220 calories and 9 grams of fat vs. Jelly Filled which is 260 calories and 11 grams of fat. A Sugar Raised is 190 calories and 9 grams of fat (with ironically, the least amount of sugar of all of the other donuts).
This entire time I have been wasting Dunkin’ trips on the boring Old Fashioneds when I could have been just as worse off…or in some cases better off…having one of their amazing pillow-y soft frosted specialities.
Moral of the story: GO BIG OR GO HOME
