297 posts categorized " Eating Lithe "

FIT.HIP.FRIDAY GIVEAWAY! 29 Aug 2014

FSTG

Happy Friday (and pre-fall), everyone!  Get excited. Our Fit Hip Friday giveaways are back post-summer! 

This week, we're giving away a variety of my favorite Food Should Taste Good® products and a $100 Visa gift card to one lucky reader!  For a chance to win, please leave a comment below telling us what you're going to make!  One winner will be chosen at random on Tuesday, so you have four days to enter. One entry per person. Thank you and good luck!

Images via FSTG

LITHE TACO SALAD 28 Aug 2014

Lithetacosalad

I know that I've been talking a lot about Mexican food lately.  I've also had my share of chips over the past two weeks.  Never the "bad" kind, though.  As you guys know, some days I dehydrate, some days I sub-in lettuce, and some days I have none, but every day I believe that Food Should Taste Good.  Have you guys tried them?  They're natural, gluten-free, certified vegan, kosher, low sodium, and have no artificial colors, flavors, or preservatives. 

Lithe's Taco Salad incorporates FSTG blue corn tortilla chips made with blue corn, brown rice, flax, sesame, sunflower seeds, and quinoa (grab a bag at Whole Foods).  I really love this dish - it's a delicious and super satisfying meal that everyone will love. It's healthy, light, and you won't even miss the cheese.  Ground turkey subs in for beef; nonfat yogurt peppered with lime juice, jalapeno, and cilantro makes a clean and zingy cilantro crema. Fresh papaya (a sweet, nutritious superfood) slices add a splash of color.  Perfect for Fall, back-to-school, and football season!  Serves 6

Ingredients:

•    1 avocado
•    2 ears of corn, husks and silk removed
•    Food Should Taste Good® blue corn chips
•    3/4 cup nonfat Greek yogurt
•    2 limes
•    1/3 cup fresh cilantro leaves
•    2 tbsp finely chopped and seeded jalapeno pepper
•    1/2 tsp coarse salt
•    1 pound ground turkey
•    1 tsp chili powder
•    1 teaspoon Lithe Spice or ground cumin
•    1/2 pound romaine lettuce, chopped into 1-inch pieces
•    1/4 cup canned black beans, drained and rinsed
•    1/4 cup kidney beans, drained and rinsed
•    2 plum tomatoes, cut into 1/2-inch-thick wedges
•    1/2 red onion, peeled and chopped
•    1 papaya seeded, rinsed, and sliced into 1/4-inch-thick wedges

To Do:

1. Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).

2. 
Preheat oven to 300 degrees. Spread Food Should Taste Good blue corn chips in a single layer on a rimmed baking sheet; heat, turning once, about 5 minutes. Remove from oven; let cool, and set aside.

3. Make the cilantro crema: In a medium bowl, whisk together Greek yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.

4. 
In a medium nonstick skillet, brown turkey over medium heat, stirring frequently until no longer pink.  Stir in Lithe Spice or chili powder, cumin, and juice from remaining lime.

5. 
Transfer mixture to a large serving bowl. Add lettuce, avocado, beans, tomatoes, onion, papaya and reserved corn and blue corn chips. Toss to combine well. Drizzle with cilantro crema; serve immediately and enjoy!

Images of Lauren Boggi and Mars via Jordan

LITHED-UP FISH TACOS 26 Aug 2014

Lithed Up Fish Tacos
 
I love Mexican food, and when I was in LA I totally fell in love with how tacos were continuously at my disposal. Tacos seem to be the heartbeat of Los Angeles' culinary scene. From the hand-patted tortillas to the ingredients - stews, moles, and seafood - there were endless options of taco greatness.  I came home and immediately asked ex-LA'er Kristy Gilboy for a recipe.  Here's a simple Lithed-Up (but not spartan) recipe that you'll feel good about.  Sorry carb-phobes, the tortillas are non-negotiable! 
 
Ingredients:  Small hand-made corn tortillas (approx 90 calories, 1g fat and 5g protein each), 1 lb. tilapia, olive oil, 1 small container of Fage total yogurt, 2 limes, cilantro, jalapeno, cabbage (or radish) and whatever else you'd like on your taco. 
 
Fish:
Brush tilapia fillet with olive oil and generously season with salt and pepper. Cover baking sheet with foil, broil for 6-8 min, then remove and let cool for a few minutes then take a fork and flake the fillets.
 
Cilantro Crema:
Fage total yogurt (small individual size), 2 limes, 1C cilantro, 1 jalapeño (seeds removed), salt & pepper.  Place in food processor & blend until smooth. 
 
To Do:
Chop up cabbage, and veggies while torillas are heating in your skillet.  Assemble your taco as you wish and top with cilantro crema and fresh cilantro.
 
Image via Lauren

WHAT'S (NEW) IN THE FRIDGE? 25 Aug 2014

AquaFresca

It's back!  Perfect, post-Lithe.

LAUREN BOGGI ON STYLE BISTRO 22 Aug 2014

Stylebistro

Lauren talks to Style Bistro about confidence, diet, fitness, excuses and balance.  

Images via Style Bistro via Dom 

PUMPKIN SPICE LATTE {REPOST} 21 Aug 2014

Pumpkin Spice Latte

You know Fall is right around the corner when Starbucks debuts their Pumpkin Spice Latte (today!).  Honestly, I can't resist the combination of coffee, pumpkin and spice, but I try to stay away from the super sugary syrups when I visit my local coffee shop.  Here's a delicious homemade recipe combining pumpkin, milk of your choice, fall spices and pure maple syrup. It's delicious, easy to make and healthy.  For those of you who are looking for a grab-n-go option, Lithe Foods will soon be offering a Pumpkin Spice version of our much-loved Lithe Latte!

Pumpkin Spice Latte 
 (makes 2 cups)

Ingredients:
1 cup almond, soy or regular milk, 1 cup hot brewed coffee, 
2 tablespoons pumpkin puree, 
1/2 tablespoon pumpkin pie spice, a dash of cinnamon, 
1-2 tablespoons pure maple syrup (or agave)

Directions:
Combine all of the ingredients in your Vitamix or high-speed blender, and mix until smooth and frothy.

Image of Lauren via Jordan

SAYEH'S LIVING SALAD SHIRAZI! 20 Aug 2014

Sayehll

Despite the chill that's arrived in the air in the morning, and the leaves which are already changing color outside of my window, I refuse to accept that summer is over. We still have a month left, and I need to squeeze every last drop out of it to steel myself against the coats and scarves I'll be wearing before too long. And there's nothing that's more summer on a plate than this simple salad, named after a city in Iran, that's almost more condiment than salad. You can eat it with a hard boiled egg in the morning for a simple, fresh breakfast. Put it on top of a bed of quinoa with chickpeas for a clean, filling lunch, or serve it alongside a cool, greek-style yogurt, basmati rice and chicken kabobs for dinner. Any which way, it will be a reminder that summer is still here and fall can wait. 

Ingredients

2 large, ripe juicy tomatoes

4 small (or 3 medium) Persian cucumbers, or 1.5 English/hothouse cucumbers (don't go traditional, waxy cucumber here--it makes a major difference)

1 small-medium onion (any color works)

A generous splash of olive oil (2-3 tablespoons)

The juice of 2 limes

Dried mint (optional, but delish)

Salt and pepper, to taste

Dice the tomato, cucumber, and onion to a 1/2 inch dice. Top with olive oil, lime juice, salt, pepper and a generous sprinkle of dried mint and toss well. You can eat it straight away, but I find that it's better after some time in the fridge, left to cool, and for the flavors to really marry, and get into the salad. 

See you in class!

EVERYTHING NICE 19 Aug 2014

Lithe Spice

Are you an Herbigirl?  Eating clean is about to become super easy and really enjoyable in October!  You'll love our delicious and healthy superfood seasoning mix - All-purpose, antioxidant-rich and perfect for spicing up smoothies, water, veggies, salads, soups, and protein without all the fat and additives.  Also works beautifully on the skin as a mask!  Available on-line and in-studio. 

Image of Lithe mix via Lauren

KELP CHIPS! 18 Aug 2014

Kelp

If you like kale chips give kelp chips a try!  I used to buy seaweed snacks, but I found that it's so easy to DIY, or self-kelp at home.

In moderation, kelp is one of the healthiest foods available to us: It's low in calories, carbohydrates and fat, and high in calcium, magnesium, and potassium, which are important in muscle and bone growth. The sea veggie also provides zinc and selenium, and many other minerals and amino acids.  Kelp also contains melatonin which enhances sleep.  

Kelp contains Iodine and studies have shown that Iodine is the key to  a healthy thyroid and metabolism.  Iodine is more abundant in kelp than in almost any other plant or animal. Iodine is critical to thyroid function, protects us against radiation, prevents infection, and helps scavenge free radicals. The correlation between sea veggies and cancer rates are pretty interesting - Breast cancer rates are lower in Japan than in western countries, and this may be due to seaweed consumption.

Ingredients:  mild Maine freshwater kelp, olive oil spray and salt 

Directions:  Preheat oven to 275 degrees. Line baking sheet with parchment paper, then spray paper with coconut or olive oil  (I used foil just for looks).  Tear or cut kelp into medium-sized strips, sprinkle with salt(optional) and place in oven for 15 minutes.

Images via Lauren

LITHE WKND! 14 Aug 2014

Lithe WKND

Need a re-boot right before Labor Day?  Join us next weekend for three days of Lithe with Lauren specially designed to inspire confidence, reset eating habits, and transform your body (we're talking visible results!).

What's Included:

*Six hours of unique (new choreography!) Lithe with Lauren: 2 two-hour classes at Lithe Rittenhouse and 1 two-hour Lithe Escape workout on Saturday, August 23rd at 8AM at Lithe Beach (location will be announced):
  
    Friday, August 22nd:  RH Studio from 6-8PM
    Saturday, August 23rd: Lithe Beach in Avalon, NJ from 8-10AM
    Sunday, August 24th:  RH Studio from 3-5:30PM 

*Lithe Foods Detox Plan: 3 days of lean, local and seasonal meals & fresh, cold-pressed juice and smoothies.
*1 WKND Spirit Circle meeting on Sunday, August 24th at 5-5:30PM
*Lithe WKND Swag Bag with goodies from our sponsors

Pricing: $425 with Lithe Foods Meal Plan or $200 a la carte fitness only.  Detox orders must be in by Tuesday, August 19th.

Reservations & Payment: Call 215-545-5144 to reserve your spot. 

Transportation: Transportation is not included; Lithers are responsible for their own transportation to and from Avalon (we recommend carpooling!).

Out-of-Towners:  We recommend staying at Hotel Monaco or The Palomar

Image of Lithe Instructor Meg Grauzlis wearing FP Movement via Dom and food images via Lauren

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