How to knock the socks off your cold!

 

Two weekends ago I joined my neighbor for a trip to Jackson Heights. It had become a habitual joke on my part that every time I run into him in the elevator or hallway I would ask him to teach me how to make a good curry. In return I would need to make him a Schnitzel, but so far we’ve gotten stuck on having a glass of wine, the ‘appetizer’. We headed to Jackson Heights on the subway and got off at Roosevelt Ave to head to a place that he described as “You’d never go in there just looking at it from the outside. It’s a total hole in the wall, but the food is so great.” Well, I like to get my advice from the experts and he sure knows his stuff. We apparently didn’t have small appetites as we sat down at “Kabab King” and he proceeded to order the most incredible dishes for us: Chicken Tikka, Lamb and Beef Kebab, Paratha, an Indian bread with a spicy veggie filling, naan (yes, it was a must have), and more spicy chicken in a delicious stew. I was in heaven because I love Indian food that’s spicy, not greasy and simple. This hit the spot and when the bill came I couldn’t get over the fact that we had just eaten for 5 and paid only $30.

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Afterwards we rolled over to Patel Brothers, a huge supermarket, where I stocked up on mixed nuts, various spices, and fresh ginger, turmeric and avocados for $1 each. I explored the many veggies I had never seen before. The prices were so much cheaper – I’m almost afraid to tell you about it because you’ll find that shopping in NYC is such a rip-off (which it can be, of course). Check out the selection of different types of lentils. I counted at least 30!

I enjoyed the whole experience because Vinay, my neighbor explained to me the various goodies I should try: curry sauces, spices, and various beauty products. I picked up a bar of sandalwood soap that makes my entire bathroom smell incredible. Loaded with various bags we made it back to the city and celebrated such a successful culinary adventure with a kick-ass cup of tea.

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I got a tutorial on how to make Indian tea and who knew how delicious it is. You should give it a go:

Boil 2 cups of water in a pot and add fresh grated ginger and turmeric, black pepper, black tea leaves (or any other tea you like) and milk. Pour through a sieve and enjoy.

This tea has so many health benefits. Check it out:

Ginger: settles upset stomachs and gas, antioxidant, anti-inflammatory, reduces nausea and vomiting, anti-tumor activity in ovarian and colon cancer cells, boosts immunity

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Turmeric: anti-inflammatory, reduces gas, reduces inflammatory bowel issues, reduces rheumatoid arthritis and boosts liver function, protective effects against certain cancers (colon, prostate, leukemia), reduces cardiovascular risks by preventing the oxidation of cholesterol in the arteries. cholesterol lowering, protection against Alzheimer’s.

 

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I’ve been under the weather for a few days now and have  been fighting it with various natural foods and supplements. I have been getting a daily shot of ginger, wheatgrass mixed with lemon, turmeric and cayenne pepper at my favorite breakfast place called “Sunfrost” in Woodstock.

 

I’ve also been making a super-delicious hot drink that has been keeping my sinuses clear and my stomach settled. It’s my version of the Indian Tea I was introduced to: I heat up a cup of almond milk and drop in a tea bag (my favorite is the Yogi Tea Chai Black). In my NutriBullet I pour 1 cup unsweetened almond milk, a big piece of fresh ginger and turmeric root, 1 clove garlic, a few dashes each of cinnamon, nutmeg, black pepper, cayenne pepper, and then blend it up. I pour both the NutriBullet mixture  and the cup of heated almond milk with the tea bag in a big mug and enjoy the hot, spicy goodness, knowing that it will know the socks off my cold.

Stay healthy! And, if you do happen to feel under the weather, you now know how to blast your health!

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Do you know how to burn body fat?

  • Do you know what foods tell your body to burn body fat?
  • Do you know what foods make you fat and unhealthy?
  • Did you know that fruit can make you fat and raise your trigylcerides?
  • Did you know that no matter how much you exercise, you may never see your muscles if your diet isn’t on track?

www.yourdailyworkout.com

Well, if you don’t know the above, chances are you’re wasting your time in the gym. It’s time you learn what works. 80% of any fat loss is the result of a fat loss diet. Come to my nutrition workshop and in an hour you will learn everything you’ll ever need to know about how to take your body from flab to fab.

Learn what foods stimulate fat burning, fill you up, and what foods create disease. Learn how to put meals together, how to eradicate sweet cravings, improve your digestion and get great, clear skin. And, walk away with a plan that will help you drop 10 lbs in the first month. No crash dieting necessary.

Tuesday, May 21st at 6.30pm-7.30pm
Stepping Out Studios, 37 W. 26th Street (between Broadway and 6th Ave), 9th floor
Fee: $25

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I look forward to seeing you!

Cheers, Ariane

How to drop lots of weight. Learn from the losers!

Erin participated in the January Slim & Strong session. She dropped 11 lbs. 
Naturally, I asked her to share her tips.



“I planned ahead by picking out a few recipes over the weekend, grocery shopping, and preparing before Monday morning rolled around.  Since I cook for myself, I have containers lined up based on how many servings a recipe makes.  I freeze a few and leave a few in the refrigerator for the next few days.  It makes eating a healthy lunch easier (and cheaper) when I can just grab something and go.  I also know when my cheat meals are usually going to be, so I can plan accordingly.  In addition, I started using the My Fitness Pal app on my phone to track what I was eating.  At the end of each day, I could look at my calorie, carb, fat and protein intake.  It was easy to keep myself in check and determine what I needed to cut back on or add in (snacks of nuts were too fatty, feeling lethargic and needed more protein, etc).  Here are two of my favorites meals from the last six weeks:

Crockpot Pesto Chicken

  • 2 lbs chicken breast
  •  6oz jar pesto
  • 1 pkg dry ranch dressing mix
  • 1/2 cup chicken broth or water
Mix pesto, ranch and broth/water.  Place chicken in the crock-pot, pour mixture over the chicken and mix around.  Cover and cook on high for 3 hours.  Makes about 7 (4oz) servings (256 calories, 2 carbs, 14 fat, 34 protein)

Squash and Apple Soup

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cups chopped raw onion
  • 1 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 cups chicken broth
  • 2 medium apples (macintosh), peeled, cored and roughly chopped
  • 2 lbs cubed butternut squash

Saute onions in butter and oil until soft and add spices.  Add squash, apples and chicken stock.  Bring to a boil and then simmer until apples and squash are soft.  Use an immersion hand blender to blend until smooth or cool on stove top and blend in a conventional blender.  Season with salt and pepper.  Makes 4 servings (166 calories, 26 carb, 7 fat, 3 protein)”

Side note: This one’s single and a great catch… I’m just putting it out there :-)


Nicole won the Detox Challenge. Over the course of 21 days she lost 8.2 lbs, 3.8% body fat and 9.2 lbs of pure fat. She even managed to gain one pound of muscle. 

Nicole shared her detox rules and tips: 
  • Eat every three hours
  • Include protein at every meal
  • Use dairy and fruit as treats, not daily.
  • Cut out starches…and eat lots of veggies.
  • No alcohol.
  • Mix up your proteins to keep from getting bored: chicken, ground turkey, salmon, tilapia, eggs, etc.
  • Cook a lot at once and portion out into tupperware for lunches (turkey chili with tons of veggies is one of my go-tos)
  • Bring a blender bottle with one scoop of chocolate protein to work – add water for a sweet afternoon snack
  • Add avocado and hot sauce to eggs to spice up breakfast…or any meal for that matter.
  • Steam your greens and then add just a bit of oil to avoid overdoing the fat.
  • Buy pre-chopped veggies and cartons of egg whites to save time on omeletes in the morning.
  • Sometimes if I’m not hungry in the morning I mix half a scoop of water with protein to get my metabolism going…then I tupperware the eggs and eat them at work.
  • If you don’t have time to make breakfast, two hardboiled eggs are good in a pinch.
  • When I really need a sweet treat (which seems to be like three times a week) I have some greek yogurt mixed with a tablespoon of natural peanut butter or a small grapefuit…these satisfy the craving, but don’t make me feel sick afterwards.
  • If I really want a salty snack I have a pickle or a few olives.
  • Eat protein within one hour of working out. 
  • If I work out late (ie evening boot camp) then I have a protein shake when I get home and call it a night.  
  • I keep raw unsalted almonds at my desk and have about five if my energy is feeling low or I’m craving something crunchy – not more than once a day
  • Make as much food as you can at home, but if you go out ask the restuarant to hold the break/potatoes/rice/pasta…this is NYC, they are used to it.
  • If you feel hungry after your meal…drink some water and wait twenty minutes before going in for more…chances are you won’t be hungry anymore.
  • Spices, herbs, and lemon/lime juice add lots of flavor without calories. I’m a cilantro addict.
  • Always have a plan and be prepared!
  • EXERCISE! I exercised five times a week during detox…which usually included three boot camps a week, strength training classes at the gym, and spin class. I also aimed to be more active in general by just walking and moving more.

Roasted Curried Cauliflower – My favorite Veggie Dish!

I’m reposting this from a Huffington Post Article. This is how I make my roasted cauliflower and it’s my favorite vegetable recipe. So happy someone made something so simple into a blog post. Here it is: 
“I’ve resisted publishing this recipe for months because I was worried it was too simple for an entire blog post. But every time I cook it for someone (which I do all the time because it is so easy and delicious) they ask me for the recipe so they can try it themselves. Now I can just send them a link.
What’s weird is that this is just roasted cauliflower, it couldn’t sound any less glamorous. But for some reason, roasting cauliflower completely transforms it from a vegetable people are pretty sure they don’t like into something they just can’t get enough of.
The coolest part of all is that anyone (like ANY anyone) can make this. I like to add curry powder to mine, but you can play around with whatever spices you like, or just make it plain. The trick is to use a very hot oven, around 450-500 degrees. Covering the cauliflower for the first 15 minutes steam cooks it. Then when you remove the foil the high heat browns and caramelizes it, giving the cauliflower a slightly crisp texture and complex flavor that is irresistible.
It still freaks me out how good this recipe is.


Roasted Curried Cauliflower Recipe
Serves 2-4
Ingredients:
  • 1 large cauliflower (or several small ones), ~2 lbs
  • Curry powder
  • Olive oil
  • Kosher or sea salt
Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing.
Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.
Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.
When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes.
Adjust salt to taste (you will probably need another sprinkle) and serve.”
Here’s the original post: