5 Little Known Facts You Need To Know to get those Dancer Legs!

Barre Classes are all the rage these days. Every yoga studio and gym is advertising these dance inspired classes these days. So how do you know which one to try? The truth is, it’s all in the set-up. You have to position the body (in particular your footwork) in a certain way in order to achieve long, lean and toned dancer like legs. And hey, while you’re at it, don’t forget about your core muscles and toning the upper body as well.

 

Secret number 1: In order to work your legs, you have to engage your core.

It’s true, as we teach at the studio in our Pilates classes, the engagement of the transversus abdominus is key to ANY movement we do. The transversus is a deep abdominal muscle that wraps around your waist like a belt, and attaches at the back of the sacrum. This muscle must be fired or drawn in to fire deep pelvic floor muscles. You can practice this yourself: sit up tall in a chair or on the floor so you are right on top of your tailbone and sit-bones. (don’t slouch – no rounding in the lower back – so if you cannot sit up tall on the floor, use the chair). Place your hands toward your navel slanted downward toward the pubic bone. Draw breath into your nose on a big inhale and let your belly expand into your palms. Now initiate an exhale by firing the muscle about 2 inches below your navel. Start to draw it in toward your spine and also upward. You should feel your belly draw in away from your hands.

Now thinking about this is critical – you should do this exercise with every breath for every repetition of every exercise you are doing. That means Pilates, yoga, barre or lifting weights. Are you doing this already???

Secret number 2: To lift your glute muscles, you have to position the body where you are working against gravity.

Yes, you can tone and shape the gluteus muscles somewhat by exercises where you are lying on your side or even standing, but if you want to get a good lift in the medial glute the body should be positioned during some exercises with the core of the body facing downward. Here you are in the perfect position to lift your leg up against gravity AND you can still work it in any and all angles and planes to achieve great tonation. These types of exercises need to be included in your class work or training during each session. (This is for 2-3 sessions per week)

Secret number 3: Repetitions!

It’s a common occurrence in my studio for my clients to look at me during class and ask “How many more?” Ha ha ha. I just smile and say when I think you have fatigued the muscles or muscle group. I am a fan of high repetition and low resistance. With much of the barre work, you don’t even add extra resistance, it’s using your own body weight against gravity that provides what you need. This means at least 20 – 25 repetitions and more than one set.

Secret number 4: Work it Stretch it. 

After all those reps now you must stretch. Stretch the muscle group you just worked. This means incorporating yoga poses, barre stretches or Pilates/mat based stretching. We even use the Reformers in some classes in our studio to use the straps and springs for stretching the legs. In barre class we are elevated onto the ball of the foot often which is great for toning the calf muscles but then they should be stretched – a down dog yoga pose is a great way to stretch the calves and the hamstrings all at once. Attempt to draw the heels to the floor, even working toward flat feet on the mat.

 

Secret number 5: Regularity and Consistency

Yes we are all busy, but if you want to achieve toned muscles, especially those harder to target hips, glutes and thighs, you need to make these kinds of exercises a regular part of your routine. And a BONUS SECRET – guess what – you are not done here. Cardiovascular exercise is also critical for burning calories so that you can see those muscles you are working so hard on. I tell my clients to do some sort of cardio everyday. This means walking (briskly), cleaning with ambition, working outside, chasing your kids or grandkids. If you work at a desk job, then you have extra work to do! Try to move an hour a day.

And what kind of Dietitian would I be if I did not mention food? This is so important. You don’t have to work nearly as hard if you eat clean. It makes sense, the fuel you put into your body helps it perform. So if you put in foods that really don’t count as fuel, like Doritos or pretzels or cookies, too much of high fat foods like cheese, fried items…..you will have to BURN all of that off because your body just can’t use it. At least not all of it. So, would you rather eat a delicious salmon avocado asparagus salad and do your daily hour of workouts or have white flour pizza with extra cheese and need to walk an additional 3 miles per piece of pizza you eat?

So how to start? The studio offers a variety of Core/Barre/Cardio classes to help you achieve all of these elements to your workout. We are currently offering a 5 week package of unlimited classes per week for $175. This includes Core Barre, Cardio Core, Tone (Pilates Mat Class). Times are currently as follows:

Monday: 5:45pm Core Barre

Wednesday: 6pm Cardio Core

Thursday: 4:30pm Tone

Friday: 5:30am Cardio Core

Saturday: 7:30am Tone

 

Interested in signing up? Email me: Jodi@purelypilatesia.com or view our live schedule!

What do you think? Do you do any of these types of classes? I’d love to hear your thoughts!

The Hottest Way to Make Pizza!

Even if you aren’t gluten-free, maybe you wonder how you can cut down on some of the carbs or calories in your Friday night pizza dinner. This is super easy and no one will even know you swapped out that premade wheat crust for something made from a VEGETABLE! Yay for cauliflower! Seriously. I watched about four YouTube videos of how to “rice” cauliflower fearing that it would be too complicated to make it worth my or Your time. But I was wrong, it’s so easy.

 

 

 

 

 

 

Start like this: Preheat your oven to 375 F.

 

Roughly chop your cauliflower and toss it in your food processor.

Add a little water and turn in on. It “rices” the cauliflower in seconds into small little granules.

Next, mix the cauliflower, 1-2 eggs, and 1/2 cup shredded or grated cheese of your choice together in a large bowl. Add salt, pepper and any other herbs you like: parsley, oregano, basil. I also added finely chopped red onion to this crust.

Spread this mixture onto a baking sheet, I used my Silpat liner just to make life easier.

Put your crust in the oven and now you’ll have some time to prep your pizza toppings or clean up the kitchen. Mine was in the oven for about 40 minutes until it became lightly golden brown.

You can top this just as you would a regular pizza crust. Tonight I added canadian bacon (Nitrate Free), marinara, mushrooms, peppers, kale, more fresh herbs and goat cheese. Everything I make usually ends up over a bed of dark leafy greens so I made myself a pizza salad. I would recommend using 2 eggs or 1 egg and 1 egg white or extra cheese to help bind the crust. This was my first attempt and it tasted great.

I’ve already been experimenting with other ways to cook with riced cauliflower. Next recipe will be for cauliflower tuna cakes. Stay tuned and let me know if you try this disguise, especially with your husbands or kids!

 

Jodi

Chicken Tortilla Soup

 

This is one of the crockpot makeover recipes I did for the Des Moines Register’s Q Health Magazine a few weeks ago. They wanted three different types of crockpot ideas that are still easy and fast but don’t include heavy sauces or poor choices of ingredients. Chicken Tortilla soup is sometimes made with cream or half and half so this is a light, broth based recipe with not a lot of cheese! Instead use avocados to get that richness as well as healthy fat source!

INGREDIENTS

11/2 pounds organic chicken breast

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 cup cilantro (more for topping)

1 medium red onion

1 cup frozen sweet corn

1 15-ounce can no salt added black beans

4 cups MSG-free low-sodium chicken broth

1 can diced no salt added diced tomatoes

1 green bell pepper, chopped

1 yellow pepper, chopped

1/4 teaspoon salt

1/2 teaspoon black pepper

DIRECTIONS

1. Season chicken with salt, pepper and other herbs, and begin cooking it in the slow cooker while gathering other ingredients. Slice peppers and onions, then add both. If you are at home, cook these ingredients for several hours before adding the broth. Cook for a total of six hours.

2. Shred the chicken with two forks. Add beans and corn just before serving to warm through. Top with additional cilantro and sliced avocado.

 

Try this recipe next time you are in need of a meal ready by the time you walk in the door from work. Do you think you know someone who might like this idea? Please share it with them, hey you can’t have it all for yourself! Have a better combination or a twist on this recipe? Tell me below how you made it your own or if you got your kids to try something green (avocado anyone?!)

 

 

 

 

 

Deconstructed Ratatouille Pizzas

Great for a party when you need something to bring – these are a great appetizer or could be an entree with a big green salad and large enough eggplants. Every month I get together with a great group of ladies  - Gaggle is our group name, and everyone brings something to share. This week I saw eggplant on sale at Hy-Vee for $1.28 each and they were HUGE so I thought I’d use the eggplant as the crust to increase the vegetable content.

I also saw two other kinds of eggplant at Hy-Vee: White eggplant and a purple eggplant with white stripes – distressed?!

 

Anyhow I stuck with the traditional ones seeing that these beautiful alternatives were $4.99 each!

Ingredients:

  • 2 large eggplant – your choice of variety
  • Olive oil mister
  • Salt & Pepper
  • Marinara sauce
  • Dried oregano
  • 1/2 8 oz container of sliced mushrooms
  • 1/2 – 1 cup sliced mini bell peppers
  • Fresh cilantro
  • Part-skim mozzarella cheese – finely shredded

Directions:

  • Slice eggplant into rounds, spritz each side with olive oil, season with salt, pepper and dried oregano, place on baking sheet coated with non-stick olive oil cooking spray.

  • Place eggplant under broiler until lightly browned; flip and broil reverse side

  • While eggplant is broiling, sauté sliced mushrooms and mini colored bell peppers (sliced) on stovetop.
  • Once toasted, spread marinara sauce over each slice of eggplant.

  • Top marinara with sauteed veggies.
  • Top with shredded mozzarella and fresh chopped cilantro.
  • Place back in oven under the broiler until cheese is melted and slightly browned.
  • Let cool and depending on your dinner plans, cut into smaller wedges or serve whole rounds.

 

YUM! Do you use alternative crusts – gluten free, flatbreads, flat-thins, homemade dough?? Let me know!

Carob Oat Protein Bars

This is sort of funny that almost everything I had been putting in my homemade granola bars, are food sensitivities for myself! One of the reason I started making homemade bars was because of Dear Husband’s (DH) food issues. It seems we have sort of opposite issues when it comes to this however I still need to make some for him as well as experiment with various combinations for all of my Leap patients.

These could be no-bake, however I did bake them for about 20 minutes at 350 degrees. Most went in the freezer, but they turned out delicious!

This batch made about 24 bars, see the full nutrition info below.

Ingredients

  • 4 cups quick cooking oats (toasted)
  • 1/2 tsp salt
  • 1/4 cup carob powder
  • 1/3 cup dried currants
  • 1 medium ripe banana
  • 3/4 cup unsweetened applesauce
  • 1/2 cup nut butter
  • 3/4 cup honey
  • 1 cup Bob’s Red Mill TVP (textured vegetable protein)

Directions

  • Mix dry ingredients in large mixing bowl; stir to combine.
  • Take 3/4 dry mixture with currants and pulse in food processor to make a finer product.
  • Mix nut butter and honey over low heat in small saucepan to combine.
  • Pour nut butter and honey mixture over dry ingredients.
  • Smash up banana with a fork, add this and applesauce to mixture.*

*Watch for your final mixture to have enough moisture. You may need a little more/less banana applesauce depending on how much nut butter and honey you use. You can certainly use another sweetener like maple or agave and your choice of nut butter. Just make sure none of the dry ingredients remain dry.

Spray a 9×13 glass baking dish with canola spray (you can also line with aluminum foil and spray this as well). Spread mixture into pan and bake at 350 for about 20 minutes.

Let cool completely and then cut into bars. Keep some to eat right away or make extra and freeze them!

Nutrition Information per bar:

Calories: 129

Total Fat: 3 gm

Carbohydrates: 22 gm

Protein: 5 gm

If you need a more substantial snack, put some PB2 on your bar or eat two for 10 grams of protein!

 

MSG vs. Soy – are they the same or different?

One of my current Leap patients asked me to find an alternative to soy sauce since she is reactive to soy and still wants something for asian food and sushi. With my own test results unveiling I have a food sensitivity to MSG (monosodium glutamate), this has brought up more questions. I admit, I thought, ‘I’m not eating any msg, I don’t eat Chinese food – unless it’s homemade!’ However, MSG can be added to food products, but it also is naturally occurring in other foods. MSG is found in snack foods, mixed nuts, flavored peanuts, oriental foods, soups, baked goods, processed foods, anything ultra-pasteurized and protein fortified, bouillon cubes, stock, sugar beets, sodium casein ate, barley malt, carrageenan, maltodextrin, malt flavoring, condiments, candies, anything fermented and anything that says “NATURAL FLAVORS” – tricky!

Since msg is also naturally occurring in hydrolyzed proteins, plant protein extracts, textured protein, autolyzed yeast and soybeans, it is not always listed on labels. The Food and Drug Administration requires that any added msg must be included on the ingredient list, however if the chemical is naturally occurring as in plant proteins or soybeans, it does not have to be listed.
What does this news mean? It means that even though ‘soy’ came up on Phase 4 of my Elimination diet because soy itself did not show up as a reactor, I really do have at least some degree of inflammatory response from eating soy. When I sought out the Leap test results, I had a few food items in mind that I was suspicious of. These included: soy, grapes, lettuce and I thought certain vegetables, only because I eat SO many of them!

None of these directly showed up on my lists, however, you’ll remember I am reactive to fructose – meaning of course grapes, one of the higher fructose containing fruits, and msg – the soy is revealed!

Back to our original dilemma, msg vs. soy and what to do? For those people with a food sensitivity or allergy to msg, you should avoid soy as well until you can determine if there is a quantity or frequency you can consume without a reaction. For example, I cannot tolerate msg, but perhaps I share some edamame with my husband when we go out to eat. The trick is to figure out how much is ok for you. This means eliminating soy during the first 3-4 weeks of the elimination diet and then ‘testing it’ starting in small amounts. Try one serving and then do not eat any more for 3 days to give the symptom/side effects time to announce themselves. If it seems to be ok, you can try a larger serving or some edamame and also some tofu, or a veggie burger or a glass of soy milk. The best option is to take it away for awhile and then challenge the food.

Here is a homemade option for soy free soy sauce. Remember that msg is found in bouillon cubes, unless you buy the msg free variety. Note that the package must say ‘msg free’ not just ‘no added msg.’

Home-made recipe:

4 Tbsp. Beef bouillon

4 tsp. Balsamic Vinegar

2 tsp. Dark molasses

1/4 tsp. Ground ginger

1/8 tsp. Pepper

1 Pinch garlic powder

1 1/2 Cups water

Combine all ingredients in a saucepan over medium heat and bring to a boil. Reduce to a simmer, stirring occasionally for about 15 minutes. This will reduce to about 1 cup.

 

Let me know if it works well enough to replace soy sauce!

Food Sensitivities – We all have them!

In the progress of becoming a dietitian, I became a Certified Leap Therapist (CLT). This is someone who specializes in food sensitivities and identifying/treating inflammatory disease states. Who knew that just eating foods – regular whole foods, you could cause a cascade of events in your body? Here are the basics of Leap:

  • A food sensitivity is not a food allergy or intolerance. A sensitivity is a non-IgE mediated response. An allergy is identified as IgE. So Leap tests for everything except allergies. While allergic responses occur right away, sensitivities can take up to 96 hours for a symptom to arise, thus making it IMPOSSIBLE to know what the food culprit could be.
  • The Leap test is a blood test that divides your blood sample into 150 different parts and exposes your blood sample to 150 different foods, chemicals and dyes. If you have a sensitivity to a food, when that food is exposed to your blood, chemical mediators are released from your White Blood Cells. The volume change from chemical mediator release indicates a a low (or no), moderate, or high reactivity to each tested ingredient.
  • What happens in your body when you eat a food you are sensitive to is the same. Your WBCs release chemical mediators such as histamine and others resulting in inflammation in your body. For different people, the inflammation occurs as symptoms such as IBS, migraine, fibromyalgia, arthritis, ADD/ADHD, eczema among many others.
  • The result is a treatment pattern for those disease states that are so so hard to treat. The answer is different for each person. While one person may get migraines from eating potatoes, another may get symptoms of IBS from corn or turkey or any food out there!
  • The best part is that the elimination diet – also called Immunocalm diet, tells you what TO eat, starting with the foods that show up as least reactive to your body.

Last week I went to get tested myself. I don’t have major symptoms of reactivity, although in the past 6 months I have experienced a lot of bloating, stomach pain, gas, just feeling uncomfortable. I thought most of it was from my hormones from IVF treatments, but while I am on a break from that, my symptoms are still on-going. I got the results last Friday and I was shocked!!

 

This list shows my red (high reactive) and yellow (moderate reactive) foods. What I see with patients is typical of my own results. Foods that you have sensitivities too, are often those you eat a lot of or eat frequently. Yes, you can develop a food sensitivity from over consumption. It’s not always the case but sometimes.

I confess I eat a lot of chicken, salmon, avocado, tomatoes, cabbage and oats. The hidden item on this list is fructose. Are you kidding?! Fructose is in fruit  - my favorite foods, besides vegetables. It would not be an unusual day if I ate 2 apples, a entire package of strawberries, a banana, a pear, blueberries and more. I tend to eat fruit and/or vegetables everytime I eat during the day – which is often. Usually breakfast, morning snack, lunch, afternoon snack, dinner, evening snack.

Follow my week in Phase 1 of the Immunocalm diet. I thought I should walk in my patients shoes for at least that long…it’s not easy!

More info on leap!

Black Bean Balls

Looking for a vegetarian meal or even snack that gives you protein and keeps you full? Try these black bean balls, great for appetizers or making a meal complete with veggies on the side.

This recipe works great for Meatless Mondays as well, or any night of the week you choose to eat meatless. Notice there are eggs in the recipe so if you don’t eat eggs, you could substitute flax seed for those.

Ingredients:

• 2 cups black beans, cooked
• 2 eggs
• 1 cup nonfat plain greek yogurt*
• handful grated parmesan
• 3 cloves garlic
• handful chopped cilantro
• salt and pepper to taste
• 1 cup whole wheat or panko breadcrumbs

*Don’t have greek yogurt? You can use plain nonfat regular yogurt if you place a paper towel over a strainer and add the yogurt on top. Let drain over a bowl in the refrigerator for several hours and you have thickened yogurt!

PREPARATION INSTRUCTIONS

Preheat the oven to 375, and line or grease a baking sheet. Pulverize the beans in a food processor. Add the eggs, yogurt, cilantro, salt, pepper, and breadcrumbs to the beans. Stir well. Roll the mixture into balls, adding extra breadcrumbs if they don’t stick together well. Bake the meatballs for about 25 minutes, and turn them over at least once while they’re in the oven.

Serve with salsa, guacamole, or greek yogurt mixed with avocado, and whole wheat tortillas (I like Flatout Flatbreads: high fiber, low carbs). I like them with eggs for brunch, or on a bed of lettuce for lunch or dinner.

Happy cooking & moving!

 

Dreaming of Green Beans

 

 

 

 

 

 

 

 

 

 

 

 

 

All I want is green beans – and cooked ones, no more raw vegetables. The juices are actually going fine, I have drank all three green juices. I packed them up in a cooler with me this morning since I had to go to Iowa City for a pre-transfer appointment. Our second round of IVF is going right now and we have another transfer next Wednesday. Everything went well and we are ready to go for next week, but the shots must start again – progesterone in oil shots start tomorrow night, and hopefully will continue for 12 weeks! That means the transfer took but also that I would probably have bruised hips – ouch.

Back to vegetables, I love love love vegetables and that is the food I miss the most during this cleanse. Solid vegetables I mean. I want to get a workout in, but I may have to talk myself into it a little harder today than most days. Here are a few things I’ve learned about cleansing in case you are contemplating one for yourself:

  • Follow the pre cleanse guidelines, eliminate alcohol, dairy, meat (and chocolate chip cookies of course)
  • Go to bed early, why not – then you get extra rest and are not awake to wish for a snack
  • Do not watch Food Network
  • Stay active and busy, go on a walk or run, yoga or pilates, do your laundry, paint your nails, keep yourself busy
  • Make sure there are things your husband can eat and/or make easily for himself so you don’t have to be around warm yummy food
  • Be confident. Know that you can do this for 3 or 4 days, it is empowering!

I have a day and a half left at this point. Good news: Spicy lemonade is next. More good news: tomorrow is Friday and I think I can continue for one more whole day.

Day 2 – Ups and Downs

Starting the Blueprint level 2 Foundation Cleanse yesterday was a little rougher than I thought. I ended up not being able to drink Green juice bottle number 5 and fell asleep early. I woke up sort of hungry, sort of sick feeling, nauseous and my head felt very very heavy. I grabbed the cashew milk and was able to drink about a third of it and then went back to bed. Unfortunately I woke up at about 1:30am Starving! So I warmed up some low-sodium broth (one of the allowed cheater foods) and added some organic greens to it and a tablespoon of Nutritional Yeast. I was just craving protein more than anything. I didn’t sleep well so I was not looking forward to day 2.

This morning since I was now on Level 3 Excavation, I had two Green juices in a row. It took me about 4 fours to drink half of the first bottle, I kept drinking water and it just did not smell or taste good. I ended up blending the rest of bottle one and bottle two with ice and that helped a little. After that I went back to work, went on a walk and wasn’t hungry. I realized I skipped Green juice bottle three and went to the Spicy Lemonade which went down super easily. Yum! So after my last session at the studio I was feeling hungry but afraid of Green juice. The strangest thing happened though. I opened my juice and tasted it and it seemed very different. I wanted to drink it, it felt good like my body needed it.

I kept busy and did some housework and sipped that green juice straight down! By the time my husband came home (late from work!) I was ready to enjoy my cashew milk while he ate regular food :) I got almost all of it down but not quite. I feel much more in tune with my internal hunger cues, and I know you are supposed to drink everything in order everyday but 5 3/4 out of 6 bottles was good for me yesterday. I went to bed and fell asleep right away, much better night than the first!

It’s nice to finish the day on a high note – it helps to think about doing it again the next day. Check in soon for day 3!