Archive for March, 2018


This is a unique way to cook salmon–the cilantro sauce works!!! Gorgeous colors and wonderful nutrients!

ingredients for the garlic cilantro sauceBaked-Salmon-Recipe-with-Garlic-Cilantro-2

4 to 6 garlic cloves, chopped


1 whole bunch fresh cilantro, stems trimmed (only remove about 1 inch of the stems)

½ cup extra virgin olive oil

1 lime, juice of

ingredients for the salmon

2 lb skinless salmon fillet

Salt and pepper

1 large tomato, sliced into rounds

½ lime, sliced into rounds


Preheat the oven to 425 degrees F.

In the bowl of a small food processor, add all the ingredients for the garlic cilantro sauce. Blend until everything is well combined into a sauce.

Place the salmon fillet in a lightly oiled baking. Sprinkle lightly with salt and pepper. Spoon the garlic-cilantro sauce on top of the salmon fillet and spread evenly to coat the salmon. (You will have extra garlic-cilantro sauce, pour it into a small bowl to serve next to the salmon.)

Arrange the tomato and lime slices on top of the salmon fillet.

Bake in the 425 degrees F heated-oven for 10-12 minutes. Remove from the oven and cover lightly with foil and let sit for another 8 minutes or so to finish cooking.

(recipe found on

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This slaw is spicy, crunchy, flavorful and packed with protein because of the edamame! I LOVE the flavors!!! (and used the shortcut!)edamame-slaw


1, 10-ounce package frozen shelled edamame

1 head green cabbage, quartered, core removed, sliced into slivers *see Note

1 cup finely sliced orange bell pepper

1 tablespoon minced jalapeño

freshly squeezed orange juice (from 1 orange)

2 tablespoons rice vinegar

2 teaspoons low-sodium soy sauce

1 teaspoon peeled and grated fresh ginger root

2 tablespoons olive oil

1 teaspoon freshly squeezed lime juice

½ teaspoon crushed red pepper flakes

1 tablespoon white sesame seeds

¼ cup fresh cilantro leaves, roughly chopped

¼ cup chopped raw, unsalted peanuts


Cook edamame according to package directions.

In a large serving bowl, combine cabbage, bell pepper, jalapeño and edamame. In a small bowl, whisk together orange juice, rice vinegar, soy sauce, ginger, olive oil, lime juice and pepper flakes.

Pour dressing over vegetables and use tongs to gently combine until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes.

Garnish with sesame seeds, cilantro and peanuts. Serve chilled.

*NOTE: If you want to take a short cut, you can buy the cabbage already sliced. Look for the shredded cabbage salad bags in the supermarket and use about 1 full bag and about 2/3 of another bag.

(recipe found on

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As many of you know, I’m not a huge fan of the winter. Ok, I hate it. I hate the way the cold makes my body feel and I can’t stand the darkness. In the past, I started feeling utterly miserable a week before we changed the clocks in the Fall. I would complain, to anyone who would listen, about how I couldn’t stand the darkness, how I felt doomed and depressed that winter was coming, and blah, blah, blah, complain, complain, complain. This past Fall, I was in my normal a-week-before-we change-the-clocks-complaining-mode, when my good friend called me out. After our talk I realized that winter was coming whether I liked it or not and that I had a choice to continue with this atrocious attitude or put an end to it. I chose the latter. And I have to proudly brag that I have sailed through this winter feeling MUCH better. (Even with March kicking our butts!)

I know it sounds cliché but attitude makes all the difference in the world.

I now want to talk about how your attitude can change the way you view exercise. Here’s weerhandig-happy_walker-e1451928576689.jpgwhat happens when you exercise: you feel better. You have more energy, your mood is improved, your body feels less stiff, you are less stressed, you sleep better and you feel alive! Many people actually start eating a lot cleaner once they start moving.  Even though we know exercise makes us feel wonderful, many people struggle with being consistent. It’s almost as if the chalk board, full of positive exercise attributes, gets erased and amnesia sets in immediately.  The result is having only episodes of regular exercise—as soon as life gets in the way, it falls off.  And for many, when exercise stops, that cleaner, healthier eating also ceases.

Here’s my suggestion. Change your attitude. Think of exercise as a non-negotiable part of your life just like brushing your teeth is. When you’re eating clean and lean, you are an exerciser. Likewise, when you’re not eating as well, you’re still moving your body. What will happen, over time, is that you will constantly reap the benefits of exercise—and I’m not even focusing on things like heart health, bone density, or blood sugar control. I’m just talking about feeling good.

The bottom line is that we make time for things that are important to us. Feeling good has to be one of them!


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LOVE this chicken stir-fry!! Great flavors and super easy!!! 


1 pound boneless skinless chicken breasts

2 cloves garlic, minced

1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks

1 tablespoon lower-sodium soy sauce

1 tablespoon sugar

1 tablespoon cornstarch plus 1 teaspoon

1/2  teaspoon kosher salt, divided

1 tablespoon dry sherry

¾ cup chicken broth, low-sodium

2 tablespoons vegetable oil

2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces

1 bunch scallions (white and green parts), thinly sliced


Thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, ¼ teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.

Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, ¼ cup of water, and season with ¼ teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.

Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with brown rice.

(Adapted from a recipe found on

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I need to vent.

Since we are currently living in a time where women are openly expressing themselves, I thought I’d take a moment to talk about something that really bugs me.  Yes, this is all about inequality: most exercise equipment is made for MEN.  A specific example? Push up bars. It seems that no matter which ones I order, they never feel right in my hands because most of the time, the grip is too large.  413WMvCWd3L

So, the other day I searched, again, for a pair of push up bars that will make my hands, and the hands of my female clients, feel better. I did a google search for “push up bars for women”. Much to my horror, the first result that popped up was PUSH UP BRAS for women.  Seriously?

Needless to say, I could not find a product—a push up BAR—that was made specifically for me. This is awfully disappointing since I am a strong, bad ass woman, WHO CAN DO PUSH UPS.

Whew. Thank you for letting me vent.

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