THE ONLY THING JIGGLY HERE IS THE PANNA COTTA…

So almost 7 weeks ago my best friend Heather Hudak (http://hudakholistichealth.blogspot.com/) and I started an insanely crazy workout challenge with the celebrity trainer Tracy Anderson. The challenge was to workout with her Design Series dvd’s 4-6 times a week for 12 weeks while eating healthy. This was especially challenging for me in my line of work however, I hear moderation is key so I was up for gaining some balance.

The goal for me was to loose some of the wine belly I was gaining and achieve a more trim frame…only one catch. I had to pose in a tiny bikini for “before” and “after” shots! Let’s just say this was a true moment for cocktails the day of the shoot. We pulled it together though and even had fun. For me this challenge was really to gain some of the strength I was lacking in my core which was yielding symptomatic shoulder issues for me.  I have found the workouts to be wonderfully successful for my posture and overall tone of my muscles. I even find myself missing them if I skip a day! Regardless of the challenges of keeping fit I think it’s worth finding balance so I wanted to share some of my “foodie” salads that I have been making. (You knew I wasn’t going to eat carrots & celery this whole time didn’t you?)

watermelon radish market salad

Watermelon Radish & Little Gem Lettuce Salad:

A few bunches of crisp little gem lettuces (washed and spun dry)

A couple of watermelon radishes peeled and sliced with a knife or mandolin

Fresh chives cut to small pieces with kitchen shears or chefs knife

Kosher salt & fresh cracked pepper to taste

1/2 Lemon

1/4 cup Olive Oil

Combine the olive oil, lemon, salt & pepper in a small bowl and whisk together. In a large bowl combine the little gem lettuces, radish, & chives. Pour desired amount of the dressing over and toss. I serve this with soft scrambled eggs with chives and if  you would like a glass of wine with this try the 2009 Cade Winery Sauvignon Blanc from Napa California.

phat beets salad

Phat Beets Market Salad:

1 bunch frisée (washed & spun dry)

1/4 cup pickled beets

1 small turnip (peeled and sliced with a mandolin)

1/4 cup sliced toasted almonds (not shown here)

3 tbsp how to eat n’drink dressing (recipe below)

Wash and dry frisée and place in large salad bowl. Peel and slice the turnip with a mandolin and add to frisée. Dice the pickled beets and add to salad.

For the dressing:

1 tbsp garlic manonaise (homemade or store bought)

1 tbsp whole grain mustard

1 tbsp champagne vinegar

1 tbsp hazelnut oil

1 tbsp olive oil

1 tsp honey

Pinch of Kosher Salt

A few cracks of Pepper

In a small bowl, mix all of the ingredients until combined and emulsified. Drizzle to taste over the  frisée and enjoy with a glass of Costa d’Amalfi Furore Biano 2009 from Italy! But don’t forget to workout later…