Organize and Feel GREAT!

Have you ever woken up a little bit late in a state of panic because you know that your morning will now be filled with rushing around and stress? It then seems like the rest of your day ends up being pretty crappy. There is no coincidence there. Stress is stress is stress. Fight or Flight? "I'm late! What do I wear? I forgot to eat!" The stress created on mornings like this will wreak havoc on your day. Your brain knows logically that you are not at risk of death, but your body responds as if it is. That stress will carry on through most of your morning and will be made worse by the hormonal imbalance of not eating a substantial breakfast... not to mention wearing an ugly outfit!

There is a way to make a morning like this avoidable. #1. Get enough sleep. Period. No matter what it takes, go to bed and sleep. #2. Make sure your closet is super organized. Socks folded, clothes arranged by color and usage, shoes easily visible. Sometime I even pick out what I will wear the night before I wake up just to ease myself into my morning. #3. Make sure you have a plan for what you will be eating each week. Make your breakfast extremely nourishing and quick. I make a batch of steel cut oats on Sunday and they keep really well until Wednesday. I'll take 5 minutes to steam Kale while I drink a little coffee. Oatmeal, some blueberries and walnuts added in and some kale. Perfect start for a day of blood sugar heaven. #4. My Yoga teacher taught me this. On the way to work do breathing exercises. I kind of get a little high and it puts me in a really good mood. The simplest one is a 9 breath exercise. From your belly, breath in and out really fast through your nose until you run out of air. Repeat it as many times as you want.. it will make you laugh out loud (and will probably make anyone watching you do the same). Pretty simple stuff, but it makes a big difference.

Embrace Cayenne Pepper!!!

Cayenne pepper is the secret super food that MOST of us should embrace. If you are on medication for blood thinners or ACE inhibitors this is not for you. Please check with your Doctor if you have any serious health issues before diving into cayenne. Here is a list of the benefits:

• This herb is a great food for the circulatory system in that it feeds the necessary elements into the cell structure of the arteries, veins and capillaries so that these regain the elasticity of youth again, and the blood pressure adjusts itself to normal. It rebuilds the tissue in the stomach and heals the stomach and intestinal ulcers; in equalizing the blood circulation, Cayenne produces natural warmth in your body; and in stimulating the peristaltic motion of the intestines, it aids in assimilation and elimination.

• Cayenne regulates the flow of blood from the head to the feet so that the pressure is equalized; it influences the heart immediately, then gradually extends its effects to the arteries, capillaries, and nerves (the frequency of the pulse is not increased, but is given more vigor).

• Human circulation; it is warming; dilating; specific for varicose veins; equalizes the blood pressure in the arterial and venous system; equalizes blood pressure instantly actually.

• Cayenne is useful in alleviating allergies, muscle cramp, improving digestion, gives more pep and energy, and helps wound healing with minimal scar tissue.

• Cayenne is a counter-irritant; it brings blood to the surface and allows the toxins to be taken away. In an article reported on March 16, 2006 by Reuters, the main ingredient in Cayenne, capsaicin, was found to destroy prostate cancer cells. Here is what the article said, "Capsaicin led 80 percent of human prostate cancer cells growing in mice to commit suicide in a process known as apoptosis, the researchers said. Prostate cancer tumors in mice fed capsaicin were about one-fifth the size of tumors in untreated mice, they reported in the journal Cancer Research. 'Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture,' said Dr. Soren Lehmann of the Cedars-Sinai Medical Center and the University of California Los Angeles School of Medicine."

• Capsicum supports the natural beat (rhythm) of the viscera and interior actions of the glandular, circulatory, lymphatic, and digestive systems. It has been used with great success as a cure for spotted fever (?); the most active stimulant to support and re-animate feeble or exhausted powers.

• This is a medicine of great value in the practice, and may be safely used in all cases of disease, to raise and retain the internal vital heat of the system, cause a free perspiration, and keep the determining powers to the surface. The only preparation is to have it reduced to a fine powder. For a dose, take from half to a teaspoonful in hot water or tea sweetened with honey.

• Dr. Coffin includes cayenne pepper in his composition powder to restore the normal function of the body in the various stages of pregnancy and childbirth. For morning sickness he recommends a combination of ‘White poplar bark, agrimony, centaury, raspberry leaves, yarrow and rhubarb, each a quarter of an ounce, steep in two quarts of water, strain, and add while hot two teaspoons of powdered cinnamon, half a teaspoonful of Cayenne pepper, and let the patient take one tablespoonful every three hours until the symptoms are removed if this should not relieve, give an emetic and repeat if necessary. • Great for heartburn.

• Capsicum is a general nervous stimulant; a specific for delirium tremens.

• For atonic gout, in paralysis, in dropsy, in tympanitis, and in the debilitated stages of fever.

• flatulence!!! it's an excellent carminative.

• For sore throats—gargle (prepare the gargle with honey); for spasmodic and irritating coughs; heartburn and diarrhea; • Enables feeble stomachs to digest food; specific for hemorrhoids; cures intermittent •relieves sea-sickness; • it is beneficial by enabling the patient to retain and digest food.

• Capsicum is particularly efficient in tonsillitis, and the sore throat of scarlet fever and in diphtheria no application is so efficient as a strong gargle or wash make with Capsicum.

• Promote digestion; relieves pains of the womb; removes obstructed menstruation; for quinsy; for all diseases of the throat; use as a plaster with honey for rheumatic pains, pains of the joints, gout, swellings, etc.; Use outwardly as a liniment, apply it warm or hot for arthritis and rheumatism; gargle for scarlet fever; use an infusion for ulcers in the mouth, strep throat or tonsillitis.

• Cayenne is an excellent remedy for a cold; mix infusion with slippery elm and molasses or honey, and take in doses throughout the day; also excellent for sore throat and coughs.

• Cayenne mixed with pennyroyal (an herb) taken for three days will expel the dead birth material from a miscarriage.

• Eases toothache; preserves the teeth from rotting, and when rubbed on the gums, stimulates them enough to prevent pyorrhea.

• Excellent for any type of internal hemorrhage, (create an infusion with bethroot or star root);

• Capsicum is an important remedy in cholera; Capsicum stops vomiting; combine with equal parts of Capsicum and common table salt, one half ounce of each, one pint of good vinegar, give in tablespoon doses for cholera, vomiting "cholera morbus" -- the gross material associated with cholera from the system

• When made into a lozenge with sugar and tragacanth it is a remedy for hoarseness.

• Combine Capsicum with cinchona for intermittent and lethargic affections and for atonic gout and in advanced stages of rheumatism.

• Capsicum has a powerful action on the mucous membrane, and in hoarseness and sore throat, and in putrid throat a gargle made of Capsicum is particularly beneficial.

• By pouring hot vinegar upon the fruits of Capsicum all the essential qualities are preserved. This vinegar is an excellent stomachic.

• The whole plant steeped in milk is successfully applied to reduce swellings and hardened tumors.

• Capsicum can be used in the treatment of a snake bite.

• As well as the fruit being used as a spice, the leaves were applied to ulcers and headaches.

• Capsicum is given internally in atonic dyspepsia and flatulence. It is used externally as a counter-irritant in the form of ointment, plaster, medicated wool, etc. for the relief of rheumatism and lumbago.

• Oral administration of Capsicum may stimulate the gall bladder reflex.

•acts as a powerful stimulus upon the mucous membrane of the duodenum.

• Cayenne pepper is forgotten therapeutic agent against anorexia, liver congestion, and vascular troubles. Capsicum is highly effective in causing hemorrhoids to regress; and these fruits have the same action on varicose veins. The results are attributed to alkaloids or glucosides in the peppers.

• Excessive amounts of Capsicum (above 20 grams, thus, nearly an ounce) may induce frequent bowel movements.

• Cayenne stimulates the appetite, more especially as a hot climate tends to produce anorexia. We have always held the saliva is the key that unlocks the door to digestion. Capsicum, a sialogogue, will stimulate the flow of saliva and will be very helpful to people who have become accustomed to ‘inhaling’ their food and thus robbing themselves of the benefits of saliva in the digestive process. Capsicum would stimulate their flow of saliva as they return to a healthier attitude toward eating.

• Capsicum may be valuable in the prevention and treatment of blood clots.

• Cayenne pepper is very soothing; it is effective as a poultice for rheumatism, inflammation, and helpful also if taken internally for these. For sores and wounds it makes a good poultice. It is a stimulant when taken internally as well as being antispasmodic. Good for kidneys, spleen and pancreas; wonderful for lockjaw; will heal a sore ulcerated stomach; Capsicum is a specific and very effective remedy for yellow fever, as well as other fevers. Cayenne pepper is literally one of the greatest health secrets in the world!! And apparently you build a tolerance to The spice after some time.. Let's hope so!!!

A Healthier Love Affair

One of my favorite things in the world is the experience of making Homemade Spaghetti. I love hearing the sound of fresh vegetables being chopped, the smell of fresh Basil as it’s being stirred into a beautiful pot of brilliantly colored tomatoes and the bubbling sound of sauce simmering on the stove. Not to mention how amazing Spaghetti tastes when it’s on your plate.

One thing I’ve always struggled with is the heavy feeling I get after eating a bowl of Spaghetti. This heaviness is a result of eating pasta filled with sugar and calories.

My vegetable Mentor Brenda shared with me an amazing and simple solution that is low in calories but very filling…Zucchini!

That’s right the little, green Summer Squash is a perfect substitute to create a pasta like dish without the calories and starch. Zucchini also provides Folate, Vitamin A, Vitamin C, Potassium, Calclium, Phosphorus and Magnesium. It also contains Omega 3 and Omega 6 Fatty Acids.

Go ahead...Give it a try!

Zucchini Spaghetti

For the "Pasta" you'll probably need 4 or 5 zucchinis. Cut the ends off of each one and then slice each one until they're pretty close in size to spaghetti. (Mine were slightly thicker than spaghetti and more closely resembled shoestring potatoes).

After you cut the zucchini put it in a pot with just enough water to cover and then boil for 3-4 minutes. You'll want to keep an eye on it because it cooks pretty quickly.

For the Sauce:

1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
1/2 cup red wine
1 pinch crushed red pepper

In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally.

Delicious Spring Chicken Salad Recipe

This recipe is a delicious twist on traditional chicken salad. It's also a quick option for busy weeknights!

Ingredients
*1/2 pound small red-skinned potatoes, halved
*Kosher salt
*2 tablespoons chopped fresh chives
*2 tablespoons chopped fresh tarragon
*2 tablespoons white wine vinegar
*1/4 cup low-fat plain Greek yogurt
*Freshly ground pepper
*1/4 cup extra-virgin olive oil
*4 romaine hearts, torn
*1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
*1 cucumber, peeled, halved lengthwise, seeded and sliced
*4 radishes, cut into wedges
*1 yellow bell pepper, thinly sliced


Directions
Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.

Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.

Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.


Recipe Courtesy Food Network.com Photograph by Antonis Achilleos

The Energy of the Mind is the Essence of Life

It's super easy to get bogged down by the stresses of everyday life; work, family, friends. All of this stress can rob you of tons of energy.

There are lots of ways to reduce our stress and maximize our energy level including; exercising regulary (BLS has great group fitness classes), laughing and sleeping more, learning a new hobby, meditating, journaling, vacationing, eating healthy and drinking plenty of water.

Eating healthy may be one of the best things you can do to relieve stress, increase energy and reduce the risk of certain cancers and other diseases.

Here are foods to keep your energy level high throughout the day:
Almonds

Apples

Bananas

Hard Boiled Eggs

Hummus

Oats
Salmon

Vegetables - especially leafy greens

Whole Grain Crackers

Plain Yogurt with fresh fruit

Foods to avoid:

Candy

Energy Drinks
Fried Foods

Potato Chips

Red Meat

Eating smaller portions and making healthier choices will boost your energy and help relieve some of your daily stresses.

The Benefits of Bulgur!!

My new favorite whole grain is Bulgur Wheat; it is so yummy!

This form of wheat results when wheat kernels are boiled, dried, cracked, and then sorted by size. It's super versatile and can be used in all sorts of dishes and is very filling. I eat it for breakfast every morning.

Not only is Bulgur Wheat super delicious, it's also a Superfood! Bulgur has 7 grams of fiber which is 28% of the daily value. It also has 5 grams of protein and 30 grams of carbohydrates. Each serving has around 140 calories only 5 of which are calories from fat. Whole grains have also been shown to significantly reduce the risk of some cancers and they help fight obesity.

This recipe is a staple in Middle Eastern cooking. It's light, refreshing and full of veggies.

Tabbouleh (Bulgur, Parsley and Mint Salad)

Ingredients:
2 cups presoaked** Bulgur Wheat (I prefer Bob's Red Mill Brand; you can find it in the rice section at most supermarkets)
3 cups Parsley, finely chopped
1/4 cup Fresh Mint, chopped
3 Scallions, finely minced
1/4 tsp Black Pepper
1/4 tsp Cumin, ground
2 Tomatoes, cut into 1/2-inch cubes
3 Tbs Lemon Juice
3 Tbs Oil (Safflower and/or Olive)
1 head Romaine Lettuce
2 medium Cucumbers, sliced

Directions:
In a large bowl, gently mix together all the ingredients, except lemon juice and oil, with a wooden spoon. Add the lemon juice, toss and chill for 1 hour to blend the flavors. Before serving, toss again with the oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over the lettuce. Makes 6 Servings.

* To presoak Bulgur: Place 1 cup Bulgur in bowl. Pour 1 cup tap water over Bulgur and let stand for 1 hour. Yields 2 cups presoaked Bulgur.

Nutritional Information:
Serving Size: 1 Serving (266g)

Calories 190, Calories from Fat 70, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrates 28g, Dietary Fiber 7g, Sugars 4g, Protein 5g.

Recipe Courtesy: Bob's Red Mill

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
Asian Tofu Salad

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.
________________________

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

Red Rocks! Are you READY?

Tandoori Chicken Salad

• FOR THE MARINADE
• 1 cup plain nonfat yogurt
• 2 teaspoons garam masala powder
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon coarse salt
• 1 jalapeno chile, stemmed seeded, and finely minced (optional)
• 4 1 1/2 pound skinless, boneless chicken breast halves, gently flattened and cut into strips
• FOR THE SALAD
• 1 (3 cups) small head shredded iceberg lettuce
• 1 (3 cups) small head shredded red cabbage
• 6 (3 cups) large diced plum tomatoes
• 1 bunch (1 cup) sliced radishes
• 1 (2 cups) large sliced cucumber
• 1 small bunch (2 cups) large sliced scallions, minced
• 1 cup loosely packed cilantro leaves, finely chopped
• 1 1/2 cups diced jicama
• FOR COOKING AND SERVING
• 1 tablespoon vegetable oil
• Coarse salt and freshly ground black pepper
• Juice of 2 to 3 small lemons

Directions

1. Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeno, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
2. In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.
4. Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.

Excitement of a growing family

It is really humbling and exciting that Balanced Life Systems is taking on a personality of its own. Its so important for me to get the message across that BLS exists to serve the community. We are completely focused on creating a healthy environment and taking that positive energy from the studio into the world around us. Through science, education and commitment to the highest and best standards, we are going to help people find passion for self improvement.

Group Fitness Schedule

Grilled halibut with Mango Salsa

This is an AMAZING recipe I found in the NY Times. Give it a try. The fish is full of good fats and is a perfect source of protein. The mango salsa not only tastes great, but will give you an easy vegetable and fruit boost.

"This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low — about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden."

1 large, ripe mango

2 serrano chiles, minced

1 tablespoon finely chopped cilantro

1 tablespoon finely chopped fresh mint

1/4 cup finely diced jicama

2 tablespoons freshly squeezed lime juice

Salt and freshly ground pepper to taste

4 6-ounce Pacific halibut fillets or steaks

2 tablespoons extra virgin olive oil

2 limes, cut in wedges, for serving

1. Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.

2. Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.

3. Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.

4. Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Serves 4

Body Pump Press Release

PRESS RELEASE

For immediate

publication

July 20, 2009

POPULAR NEW WORKOUT RAISES THE BAR

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