Lightened up Cauliflower Mash.

I had never had cauliflower mash until I made it last week. I always assumed that it was a healthy variation to traditional mashed potatoes, but I was wrong. After chatting with some friends and clients and then looking through recipes I found that more often than not it was just a substitute for potatoes and loaded with butter, milk, cheese....you name it. Not in our house! I made a very healthy version that tasted delicious and would be perfect for a side at Thanksgiving and oh so easy!


INGREDIENTS:
(makes about 4 servings)
1 head of cauliflower
1/2 cup 0% Plain Greek Yogurt (I use Fage for cooking)
2-3 chopped scallions
juice of 1/2 of a lemon
1 clove of garlic
salt to taste

DIRECTIONS:
In a large pot boil about 3 cups of water. Wash and de-stem the cauliflower, chop into medium pieces. Steam cauliflower until softens, about 10 minutes. Drain and place into a medium mixing bowl. Using an immersion blender, blend cauliflower until it is a smooth consistency.  Add yogurt, lemon juice, scallions, garlic, salt and blend. 


Workout Plan for the Week:
Sunday: OFF
Monday: Shred415 Arms and Abs
Tuesday: Teach bootcamp and Hot Vinyasa Yoga
Wednesday: Pilates
Thursday: Shred415 Shredded Abs
Friday: Pilates and 5 Mile Run
Saturday: Yoga Inversion Workshop!



No Equipment needed! 15 MINUTE CARDIO AND STRENGTH WORKOUT. No excuses.

Whether we want to admit it or not the holidays are coming, and they are coming fast!  I try to encourage my clients to get ahead of the holidays, including stepping up their workout game. Make sure to plan your workouts, especially if you will be traveling. Check out local gyms, classes, ask your family members if you can join them, sign up for a race or....do one of my many no equipment needed workouts! There really are NO EXCUSES.

Everyone has 15 minutes and if you have more time repeat 2-3x!  Remember to warm-up properly and modify exercises as needed. Proper cool-down and stretching help to reduce soreness and injury.  

Butternut Squash Kale and Caramelized Mushroom Pizza.

Last night I made my first ever homemade pizza!  It has been on my list of things to make for a long time and with the produce of fall and some new kitchen tools I was very inspired.  I recently received a steel grill pizza pan as a gift and since it is too cold to use on the outdoor grill I did some research and found that you can use it in the oven! 

I love healthy cooking and eating, but I also believe you should allow yourself to enjoy the foods you love most, for me it's pizza, pasta, desserts... I could go on and on.  I think most people know this but eating and making almost anything at home is almost always healthier than eating anything out. You can control the portion sizes, the amount of added butter, oils, sugar and salt. Yes this recipe calls for just a pinch of butter, a small amount of olive oil, cheese, and sugar but it has heaping amounts of healthy veggies!  I like to look at this and think of it more as a salad on top of a pizza :-) Trust me it's so delicious!

Makes approximately 4 servings

Ingredients:
1 1/2 cups diced butternut squash
2 cups shredded lacinato kale
1 1/2 cups sliced white mushrooms
3 cipollini onions diced
1 Tbsp butter
2 tsp brown sugar
3 Tbsp extra virgin olive oil (1 of these Tbsp for the butternut squash)
2 tsp truffle oil
1 package of Pizza Dough
4-5 thin slices of fresh mozzarella cheese
Black Truffle Sea Salt

Directions

Roasted Butternut Squash
Preheat oven to 425 degrees. Place diced butternut squash on a foil lined baking sheet, lightly toss with olive oil and sea salt. Bake for 30-40 minutes. Set aside.

Pizza Dough
Prepare dough as per the box instructions. Set aside covered for 1 hour.  

Caramelize Mushrooms and Onions
Heat butter in a large skillet on medium heat, add sliced mushrooms and onions. Saute until mushrooms are cooked and onions are soft.  Add brown sugar and cook for another 3-4 minutes. Set aside.

Kale
Shred kale and discard the stems. Spin in a salad spinner, make sure kale is very dry and set aside.

Make sure oven is set to 425 degrees.  Roll pizza dough out and place it on the pizza grill pan. Take 2 tbsp of olive oil and lightly coat the dough, add the truffle oil and spread evenly.  Place mozzarella cheese on the dough, add butternut squash, kale, mushrooms and onions. Sprinkle with just a little bit of black truffle sea salt and bake at 425 degrees for 30 minutes or until crust is turning a perfect golden color. ENJOY!

Workout Plan for the Week:
Sunday: Shred415 Total Body Class
Monday: Shred415 Arms and Abs
Tuesday: Teach Bootcamp and Hot Vinyasa Yoga
Wednesday: Pilates
Thursday: Shred415 Shredded Abs
Friday: OFF
Saturday: Hot VInyasa Yoga

Beat the Boredom Treadmill Workout.

Last weekend the hubby and I headed to New Jersey along with my parents to visit my grandma. We had a great time visiting my grandma but a lot of time is spent sitting and talking, which is wonderful but I crave movement.  I am so lucky to have parents who put exercise as a priority just like I do, especially when they travel too.  First thing in the morning we always head out for a walk for some fresh air and some steps but the weather was not cooperating and not exercising is NOT an option, so my mom and I headed to the very small hotel gym.  There was one elliptical and one treadmill, a bench, some free weights, a mat, and a stability ball.  I hit the treadmill and my mom took the elliptical for a fabulous cardio session followed by some core work!

I don't mind running on a treadmill in class but when I am on my own it can be hard to get in a solid workout without someone else pushing me and the energy of class.  I try to create workouts for myself that will keep me engaged, challenged, and tap into my competitive nature. The run below progressively gets more challenging and kept me moving for a good solid 4 miles and a good sweat session!  Choose speeds that challenge you and push you out of your comfort zone, that's how we get better!