Denver 7's A-List!

We're thrilled to be nominated for Denver 7's 2010 A-List! We're nominated in the Best Personal Trainers Category!! Vote for us here! http://ctvr.us/balancedlife

Grilled Fruit with Balsamic Vinegar Syrup

This recipe is a low calorie but super tasty treat for hot summer days! It's perfect for a bbq at the park or an evening grilling at home. Enjoy!

Ingredients:
1 small pineapple, peeled, cored and cut into wedges
2 large mangoes, cored and cut in half
2 large peaches, cored and cut in half
Nonstick, butter-flavored cooking spray
2 tablespoons brown sugar
1/2 cup balsamic vinegar
Mint or basil leaves, for garnish

Directions:
In a large bowl, combine the pineapple, mangoes and peaches. Spray generously with cooking spray. Toss and spray again to ensure the fruit is well-coated. Sprinkle with brown sugar. Toss to coat evenly. Set aside.

In a small saucepan, heat the balsamic vinegar over low heat. Simmer until the liquid is reduced in half, stirring occasionally. Remove from the heat.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Place the fruit on the grill racks or broiler pan. Grill or broil over medium heat until the sugar caramelizes, about 3 to 5 minutes.

Remove the fruit from the grill and arrange onto individual serving plates. Drizzle with balsamic syrup and garnish with mint or basil. Serve immediately.

Recipe Courtesy - Mayo Clinic

August Additions!!

August is shaping up to be a busy month for BLS Group Fitness!!! We're adding two sexy new classes! Turbo-kick... the shake your booty and work your abs kickboxing class, and Hip Hop Hustle, the calorie destroying dance class you've all been asking for! Three new teachers and tons of new time slots for our current classes are going to make our walls shake!!!

Our two new classe are so much fun and will give you a serious booty whooping. Turbo Kick mixes kickboxing and simple dance moves that begs you to shake your ass.. Hip Hop HUSTLE blends hip hop and dance moves, making them simple and easy to follow! Hip Hop HUSTLE feels more like a night at the club than exercise!

You guys are going to love these classes and we are lucky to have THE BEST teacher in Denver for both classes!!

Our new instructors are awesome! They're going to bring tons of energy to their classes and the studio! Jessica and Sylvia will both be teaching BodyPump and JD will be teaching Turbo Kick and Hustle!!! Their classes are going to be so much fun!!!

We've added early morning classes for those early birds and new evening classes for the people who like their sleep.

Check out our new schedule below!!

Work - Laugh - Sweat

Superfood of the Week: Swiss Chard

Swiss Chard is quite possibly one of healthiest foods in the world. It's packed full of vitamins, nutrients and antioxidants all of which ward off diseases and health problems. Swiss Chard is also widely available in local stores and is relatively inexpensive and easy to cook with.

Swiss Chard is related to Spinach and Beets and originates from Sicily; it's a staple in the Mediterranean diet. Swiss Chard is considered a Superfood because of the variety and amount of vitamins, nutrients and antioxidant protection it provides. Chard offers high Vitamin C, E, K Magnesium & Calcium doses in each serving. The large amount of Vitamin C that Swiss Chard provides, boosts immune support. Vitamin E provides anti-inflammatory effects and helps protect tissue from oxidation damage. Vitamin E may also reduce the chances of developing heart problems. Vitamin K helps maintain bones and may protect against osteoporosis. The Beta-Carotene, Lutein and zeaxanthin found in chard help maintain eye health and may reduce the risks of cataracts. Swiss Chard is also loaded with fiber which can help reduce Cholesterol.

Swiss Chard is easy to find at any supermarket or Farmer's Market. It typically comes in three varieties - Rainbow Chard has red, pink, yellow or white stalks, Fordhook Giant has crinkly leaves and thick, tender white stalks and Ruby Red (or Rhubarb) which has thin, red stalks and a slightly stronger flavor. Always look for crisp, vibrant green leaves with no brown spots.

Swiss Chard is easy to prepare and tastes great as a side dish or main course. It can be steamed or sauteed with some olive oil and garlic. It's also great to use in place of lettuce or mixed in with other recipes. I've included two Swiss Chard recipes below.



Swiss Chard with Roasted Garlic


Ingredients:

Roasted Garlic:
10 large cloves garlic, halved
2 tablespoons extravirgin olive oil
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds Swiss chard, washed and dried
2 tablespoons olive oil
2 tablespoons finely chopped white onion
2 serrano chiles, stemmed, seeded, and finely chopped
2 medium tomatoes, cored and finely chopped
1 teaspoon salt
1 cup water

Directions:

Preheat the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside. Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside.

In a large heavy skillet heat the oil over medium heat. Add the onion and chiles and stir for about 1 minute. Add the tomatos and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately.


Swiss Chard and Ricotta Stuffed Roasted Peppers

Ingredients:

4 large red bell peppers
Kosher salt
Freshly ground black pepper
Vegetable oil, for rubbing the peppers
3 tablespoons unsalted butter, plus more for the baking dish
4 cups diced eggplant
2 cups sliced onion
1 pound fresh Swiss chard, cleaned and roughly chopped
1 cup ricotta cheese
1/2 cup dry bread crumbs

For the Pesto:
1/2 pound fresh basil, leaves picked
1/2 cup pine nuts, toasted
1/4 cup grated Parmesan
3 garlic cloves
1/2 cup extra-virgin olive oil

Directions:

Preheat the oven to 350 degrees F.

Cut out the stems from peppers and discard. Remove the seeds and clean out the white ribs. Season them inside with salt and pepper. Rub the outsides of the peppers with vegetable oil and place them, stem side down, onto a baking sheet. Bake them for 30 minutes, or until the skins are wrinkled and slightly charred. Remove the peppers from the oven and put them into a large bowl. Cover the bowl with plastic wrap and let them steam until they are cool enough to handle, about 10 minutes. Peel the skin from the peppers, making sure to keep them whole, and set aside.

While the peppers are baking and steaming, make the pesto: Bring a large pot of water to a boil. Have a bowl of ice water ready. When the water is boiling, add the basil leaves. After 5 seconds (yes, 5 seconds) remove the basil and immediately put it into the ice water. (This will keep the pesto green.) When it is cold, drain the basil and squeeze out any excess water. Put the basil into a food processor or blender and add the pine nuts, cheese, and garlic. Turn on the processor and slowly add the olive oil until the mixture is smooth. Refrigerate until ready to use.
In a large skillet over high heat, melt 2 tablespoons of the butter. Cook the eggplant until beginning to soften, about 5 minutes. Add the onions and cook until softened and lightly browned, about 10 minutes more. Transfer them to a cutting board, let them cool a bit, and chop them finely with a knife. Add 1 tablespoon butter to the same pan over medium-high heat. When it is melted, add the Swiss chard, cover the pan, and let the chard wilt for about 1 minute. Transfer the chard to a bowl. Add the vegetables, ricotta, 1 tablespoon of the pesto, and season with salt and pepper. Mix well, taste, and adjust the seasoning. Stuff this mixture into the peppers, being careful to keep them whole. Place them on their sides into a lightly buttered baking dish. Sprinkle each pepper evenly with bread crumbs and bake until the tops are golden brown, about 10 minutes. Serve immediately garnished with extra pesto.

Recipes Courtesy: FoodNetwork.com

Easy Summer Veggie Crêpes

Crêpes aren't just for dessert—they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crêpe as you fill it—without it, the crêpes are tricky to roll. Serve with: A tossed salad.

Ingredients
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (look in the freezer section)

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Sautéed Chard with Chile & Garlic
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Preparation
1.Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

2.Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

3.To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Nutrition:
Per serving: 302 calories; 17 g fat (8 g sat, 6 g mono); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.


Taken from Eatingwell.com

Salmon with Lemon, Capers & Rosemary

This is a tasty recipe that is quick and easy for busy week night dinners.

Salmon is low in calories and saturated fat, yet high in protein and a unique type of health promoting fat, Omega 3 essential fatty acids. As their name implies essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods.
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Ingredients
4 (6-ounce) Salmon Fillets
1/4 cup Extra-Virgin Olive Oil
1/2 teaspoon Salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 Lemon Slices
1/4 cup Lemon Juice
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Directions
Brush top and bottom of salmon fillets with olive oil and season with salt, peper and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap salmon tightly in the foil packets.

Place a grill pan over medium high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Source: Foodnetwork.com