Happy Friday, Lithers! This week we're giving away one of my favorite kitchen items: the Paderno Spiralizer, perfect for anyone that wants to take their healthy eating to the next level! This simple-to-use machine produces spirals, shoestrings and vegetable "noodles" for adding new texture to pasta dishes, stir-fries and salads. You can make long ribbons of zucchini pasta, cucumber, carrots and radishes for salads, or apple spirals for apple slaw. Cut onion rings, potato chips, shoestring potatoes or curly sweet potato fries in seconds.
The Paderno iincludes three stainless-steel blades: a shredder blade for cutting long, spaghetti-like spiral strands; a chipper blade for long, thick spiral strands; and a straight blade for long, ribbon-like strands. It's made from strong, durable BPA-free plastic construction, has an internal storage compartment for holding blades and powerful suction feet for stability with easy-release tabs. The Paderno is hand operated (no batteries or AC outlet necessary) and dishwasher safe.
For a chance to win, please leave a comment below telling us what you're dying to make! One winner will be chosen at random on Monday, so you have three days to enter. One entry per person. Thank you, and good luck!
Image via World-Cuisine
I can't take credit for this one - My girlfriend Abbie's sister, Pam (she's an ex-Eagles cheerleader and mom of 4 babes all under 7 years old!) whipped this up after seeing it on Pintrest. You can make this a pinch and it makes a BIG impact; Everyone will love it!
Ingredients: 1 whole watermelon, fruit (I prefer berries), and coconut whipped cream
How to make coconut whipped cream ( approx 1 1/4 cups): 1 can full fat coconut milk, refrigerated overnight, 1-2 tbsp powdered cane sugar & 1/2 tsp pure vanilla extract.
Open the can of coconut milk (I prefer Thai Kitchen brand due to it's thickness) and scoop the top layer of white creamy part of the coconut milk into a mixing bowl (I save the coconut water for smoothies). Blend the coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (to taste!) and mix until blended. Add the vanilla extract and blend on high speed for 1-2 minutes, until fluffy/creamy. Whipped coconut cream is best served immediately, but it can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.
How to cut the watermelon and dress the cake: Cut the top and bottom off of a medium to large sized watermelon, then slice off the rind so you're left with a cylinder-shaped cake. Place the cake on a plate, then layer the entire cake (or just the top) wth coconut whipped cream and top with fruit of your choice!
Images via Lauren
Welcome to our new column, NewTrition, written by Lithe Instructor and trained chef, Danielle Ingerman! We're debunking common food and nutrition myths by giving you facts about sugar, fat—even comfort food—and more, so you can feel good about diggin' the foods that you love. Danielle is studying to be a Registered Dietitian at Drexel University's College of Nursing and Health Professions. Her favorite class is Micronutrient Metabolism, and she's currently interning at CHOP and at a private practice in Trenton, NJ. I'm thrilled that she's shedding some fresh and passionate "Eating Lithe" insight here on Fit.Hip.Healthy!
Even at my graduate level, people are always asking me what to eat. I’m the first to say whether or not I know the answer, I have no ego about it, however, some of the things I hear people do make me giggle in sadness. Diets were designed to help our bodies ‘start over’ but the kicker is, as soon as we go ‘off’ of the diet, all hell breaks loose. It’s great you did a 5 day juice cleanse, but I cannot count how many people eat like they just escaped from shawshank prison when its over- ultimately ruining what they worked so hard for. Diets are meant to spark lifestyle changes, which is the reason that so many rebound from weight loss with significant weight gain. In the dietetics world, the way successful diets are ‘measured’ is by their rate of adherence over an extended period of time. That’s the hardest thing about the d-i-e-t, it is temp-o-rar-y.
I can imagine most of you are rolling your eyes saying ‘how would she know’ so let me paint a picture for you: Ms. LBG herself, Dr. Rachel Dore, and I are sitting at Shutter’s having lunch in Santa Monica, California last summer. There it is- staring at me… what? you ask… a big… beautiful…display of CAKES. Of course, I eat well pretty much all of the time, but since we were going to be on television I was trying to be SUPER strict with myself. Want to know what I thought about for the next day and a half? Cake. I remember as we were walking to dinner that night Lauren said that it would be a good experience for me, even briefly, to feel that pain and struggle so that I can really relate to my future clients, and dammit she was right. Let’s not go crazy here, I had that cake eventually, but the point is that the fad diet, the short diet, the eat nothing diet, for 99% of those trying, never works. It is simply too far of a departure from eating in the real world. It cannot be all or nothing.
What does work? Lifestyle change… changing your life. Changing the meaning of ‘diet’ and transforming it into what it’s really meant to mean: what you eat each day. It’s not about a week, a month, or a year of restriction. Its about eating right most of the time, and not shaming yourself when you have that occasional splurge. Exercising regularly but not starving yourself if one day you can’t make it to the gym. Doing what works for you, setting your own goals, and never comparing your successes to some statistic. We are not machines, each success is personally defined. Health should be a lifelong marathon, not a sprint. As we preach here at Lithe, no two of us are alike, and that’s just the way we like it! Lithe long and prosper, my friends.
Image of Lithe Instructor Danielle Ingerman wearing Lithe via Dom
Hope you're all feeling refreshed post-Memorial Day! Guess what? It's the final countdown! There are only four days left in T Minus 30 and we want to see you kill it in the studios! We're kicking off the final week of our T-30 Challenge by celebrating our results! Many of you have been working hard since February and now it's time to show off your hard work.
Keep in mind that results come in many forms: maybe you're a size smaller, you now have major muscle definition, you're back into your favorite pair of jeans, you're doing push-ups on your toes, you're stronger, you're wearing shorts with confidence, you're going to make Varsity, you're working with 5 or 8lbs, you've completely changed your eating habits, or you're just plain healthier.
This week our hash tags our #Lithemethod, #Tminus30, #ImLithe & #LitheShowtime. Our mini-prize categories for week 4 are: Best Before & After, Best Lithe on Location, Best Recipe, Best Selfie, and Best Bikini Selfie (we're not looking for the hottest body, we're looking for fitness inspiration)!
Stay tuned for more inspiration coming to you from Lithers, Lithe Instructors and yours truly. We'll also be featuring a few great recipes that you have shared, and our week 3/4 workout that you can utilize over the next month! Don't forget to share your results via social media to win your Lithe T-30 tank!
Image of Lithe Instructor Julie Fannin wearing Lithe via Dom
The subject of this week's 25 Things is exactly what number 7 on her list says she is--a natural born teacher. As a long time Lither, I really enjoy watching new instructors evolve--in terms of confidence, methodology and style. No instructor's evolution has struck me as much as Jenn Mitchell's has. I happened to take a Higher Power with her when she was fresh out of training, and then didn't get to take another class with her until Rock Steady a few months later. I was shocked at how comfortable and natural she had become in such a short time. She was self-possessed and had the let's-get-down-to-business focus of a veteran instructor. I came to look forward to her classes in the same way I looked forward to the classes I had in high school that were taught by my seasoned teachers--the ones who always had control of class and really knew their stuff. Read on to find out more than her time in the studio allows us to be privy to.
Here are our social media winners from week 2! This week's winners of 1 free class: Funniest: Ashleyb328, Best Selfie (tie!): KaraMortellite & Emilyrazz, Best Recipe: Nicoleerds, Best Lithe on location: Shantialene and Most Inspirational: Judeisawesome.
Our categories for this week (announced next Tuesday!): Best #LitheBesties, Best #LitheLove, Best #LitheonLocation, Best #Recipe, Best #LitheSelfie, and in the spirit of Memorial Day Weekend and the beginning of Summer - Best #BikiniSelfie (we're not looking for the hottest body, we're looking for fitness inspiration). We'll be checking all weekend through Monday!
Do you guys like Oysters? I love them, especially during the summer. I grew up eating Cape May Salts, and Eastern Oysters from the Chesapeake. In college, I sorta became obsessed with South Carolina low country oyster boils, and post-college, I spent some time in San Fransisco and fell in love with the fresh, west coast oysters of Pt. Reyes and Tomales Bay.
So many people are afraid to do oysters at home, but with the right purveyor, anyone can do it! Last Wednesday the Cooking Co-Op met up and we had oysters in Laurie and Stu's backyard. The Oysters came from H.M. Terry Company, Inc. on Virgina's Eastern Shore at Hog Island Bay. You can find them at Whole Foods - They're $.99 each, and they'll even shuck them for you!
Oysters hardly need a condiment, but Jess made an incredible, light Champagne-Vinegar Mignonette which is a nod to the glamorous side of oyster-eating. Nutritionally, oysters are high in protein, low in fat, contain Omega-3 fatty acids, and offer essential minerals, like iron, zinc, and copper, plus vitamin B12. With the Champagne-vinegar mignonette, they really are a healthy snack. Six medium sized oysters = 57 calories, 2g of fat, 3.3g of carbohydrates and 5.9 g of protein.
Jess's Champagne-Vinegar Mignonette
Ingredients: Minced shallots, equal parts red wine vinegar and champagne vinegar (approx 1/2 tsp shallot and 3 tbsp each of the vinegars).
To Do: Mix all ingredients to taste, spoon a teaspoonful over your raw oysters and enjoy.
Images via Lauren
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