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
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
The subject of this week's 25 Things is one of the newer instructor faces around the studios, and she is a welcome addition. I've only taken a couple of classes with Meredith Steinberg, but her careful attention to form and technique, coupled with her genuinely NICE and supportive personality was immediately apparent. When she broke down a move I had been doing for a long time--incorrectly--her class brought me back to the fundamentals of Lithe and how to do them WELL. This was so beneficial to me as a veteran Lither, but I also thought of new Lithers, and how happy I am that they will encounter Meredith as they embark on the often terrifying prospect of going to a Lithe class. I thought that through her, they will learn how to Lithe correctly, and feel both encouraged and pushed in her incredibly gentle way. After reading her 25 Things, it won't be difficult to realize how her background has prepared her perfectly to do just that. I look forward to watching her evolve as an instructor and hope you will too.
Images via Meredith & Dom
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