Author: Kate Alexander

The Key to Getting Kids Involved in Yoga (or any activity)!

If you are a parent of young children, you may have noticed that kids are naturally inclined to want to try any activity that you are participating in — whether it be an every day household task or your exercise routine.

Their attention span varies, however, and, oftentimes, it’s very short. So, what’s the best way to keep them engaged in an activity? Give them ownership — their own part/role in the process, their own gear/tools. If you make them feel like they own the activity, they will be more interested in not only participating, but completing the activity.

Case in point. . . Recently we received a delivery of some nifty kids yoga gear. All three sets of kids (seven in total . . .) were very interested. However, speaking for myself, my daughters completely flipped over this gear — there were mats, headbands, water bottles, yoga grippy socks — all specially made for kids.

The mats were rolled out in my living room. The girls’ headbands were on and they were ready to get their yoga on – or at least pretend to teach yoga to each other. It was very cute. While they were not actually practicing “yoga” it showed me that if you give them their own gear — their own ownership over the process — they are more likely to get involved and stay involved in the activity.

So, while purchasing kids yoga gear may not be a priority for you and your family’s budget, it may be something to consider if you are trying to get your kids involved in some physical activity. You don’t necessarily have to purchase new — you can hand down your gear.

This concept holds true for any activity. For example, if you are trying to get them to cook, give them their own apron or kitchen tools. If you are trying to get them to clean, buy them a vacuum – okay, well, this may not work LOL . . .

The super cool yoga kids mat and gear in the photo above is from Gaiam.

July 22, 2015
Advice from a Tree: Looking for Unexpected Sources of Inspiration

I stumbled upon this verse from Ilan Shamir called “Advice from a Tree.” I love how our stature, our sense of self and beauty, our nutrition and our perspective on life can be compared to a tree’s existence.

It really struck a chord, so I wanted to share it with all of you.

We draw wisdom from all different sources — but maybe we should look more closely at nature for inspiration and guidance on living.

July 15, 2015
Grilled Pizza with Fresh Tomato, Mozzarella and Basil
Who doesn’t love pizza? It happens to be a mainstay at our house, especially on those busy nights, but store bought pizza has nothing on a delicious homemade grilled pizza. All you need is a grill and a few fresh ingredients.

We started grilling pizza a few years ago. We couldn’t believe how amazing it turns out — and we’ve been making this delicious treat ever since. I can guarantee you will never find a better tasting pie. It’s great for a family meal or for entertaining. You can dress it up any way that you’d like. You can make it with pre-made pizza sauce and your favorite toppings. But, today, I’m offering you one of my family’s favorite preparations which happens to include only seven fresh ingredients – tomatoes, garlic, olive oil, basil, mozzarella cheese, Parmigiano-Reggiano cheese and pizza dough. It’s perfect for those lazy summers when turning on the stove is the last thing on your mind — and it happens to be an excellent recipe for the multitude of summer tomatoes in your garden. This pizza is like a grilled bruschetta — topped with melted cheese — but so much better than you would ever imagine. Mmmmmm, my mouth is watering just thinking about it.

In order to make the recipe more manageable, I purchase the pizza dough. You can buy it from your local pizzeria or supermarket. I like to get mine at Trader Joe’s (which also happens to offer a whole wheat dough and an herbed dough option). However, for this pizza, I recommend an original dough — nothing fancy. Just enjoy the simplicity of the fresh ingredients.

The process is not complicated, it just involves a few steps. I’ve included some pictures below to help explain the process. Before you get started make sure you have the following tools on hand:
- BBQ grill
- Pastry brush for the olive oil
- Pizza peel or flat cutting boards for transferring dough to grill
- Tongs
- 2 large baking sheets
And, here is a visual breakdown of the steps — which I detail in the directions:

Grilled Pizza with Fresh Tomato, Mozzarella and Basil
Yields 2 pizzas

For the sauce:
20 ounces of tomatoes, chopped (grape tomatoes, plum tomatoes, any kind you like)
1-2 cloves of garlic, crushed
3 tablespoons olive oil
1 teaspoon salt
fresh ground pepper to taste
1 tablespoon of fresh basil, chopped

2 packages of store bought pizza dough (I used 16 ounce dough from Trader Joes)
12 ounces of mozzarella cheese (I use low moisture mozzarella cheese since the sauce is so loose, you don’t want extra water)
1/2 cup of grated Parmigiano-Reggiano cheese
salt and pepper to taste
olive oil for the grill

Directions:

Preheat grill on high; coat grill grates with olive oil.

Assemble tomato sauce, combining chopped tomatoes, garlic, olive oil, basil, salt and pepper.

Slice mozzarella cheese and grate parmigiano-reggiano cheese.

Roll dough out on a floured surface. Transfer dough to pizza peel (or a flat cutting board). Coat top of dough with olive oil.

Flip dough onto hot grill. Let it cook until bubbles form on top of dough — timing really all depends on width of dough — but 5 minutes is a good estimate. I usually close the grill for this part — but, if this is your first time making grilled pizza, keep an eye on the dough and the grill flame. You don’t want to burn the dough.

Once bubbles form, and the underside of dough is browned (with grill marks), flip the dough with tongs.

Top dough with tomatoes, cheeses — and salt and pepper if you’d like. Close grill lid and cook until the cheese melts and the bottom of the pizza is nice and brown and branded with grill marks — you are looking at another 3-5 minutes depending on the thickness of the dough.

Serve immediately.

Helpful hint: Make the pizza with a friend — or your partner. It helps to have an extra set of hands – especially if you plan on making more than one pizza.
July 11, 2015
Small Steps, Big Results: Tips for Living with Less Sugar

Whether you are of the Def Leppard generation or the Maroon 5 generation — there’s no question that love and sugar are synonymous. There’s good reason why pop bands equate love with sugar. It’s sweet and addictive — and like love, we find we can’t live without it.

However, Americans are consuming way more sugar than they should. According to the American Heart Association, Americans eat about 20 teaspoons of added sugar a day, according to a report from the 2005–10 NHANES (National Health and Nutrition Examination Survey) database. Added sugar is the sugar added to food during preparation, processing, or at the table. It does not include naturally occurring sugar, such as fructose or lactose, which are found in fruit and milk. Teens and men consume the most added sugars. Average daily consumption for men: 335 calories, women: 230 calories, boys: 362 calories, girls: 282 calories. The American Heart Association recommends that no more than half of your daily discretionary calorie allowance come from added sugars. For most women, this is no more than 100 calories per day (about 6 teaspoons); for men, it’s no more than 150 calories per day (about 9 teaspoons).

So, clearly we have some work to do, but how do we break our love affair with sugar? Well, we have a few suggestions based on personal experience . . .

Here’s our list of six things you can do to make the break from sugar:

– Revamp your morning coffee or tea. I used to add sugar to my coffee, but last year, I stopped. Cold turkey. It was tough, but I did it, with the help of my Aerolatte (frothed milk made a big difference for me!).

– Drink water (flat water, mineral water or seltzer). No soda, no juice, nothing with added sweeteners. Add a little fresh lemon or lime or infuse with berries or cucumbers if you long for some flavor.

– If you must use a sweetener, replace refined white sugar with natural sugar sources like honey, maple syrup or brown rice syrup in your baking and cooking. I now sweeten my Banana Bread with maple syrup and use it to replace the white sugar in other desserts like Blueberry Crisp and Apple Clafoutis.

– Sweeten with fresh fruit. Overripe bananas are the main source of sweetness for my Banana Maple Walnut Ice Cream. They are a great sugar replacement. Fresh fruit can also be used to sweeten plain yogurt or regular instant oatmeal.

– Make your own salad dressing. Processed salad dressings (and most condiments) include a lot of added sugar. Consider making your own quick vinaigrette which relies on the sweetness of balsamic vinegar – try the herbed vinaigrette that we use on our Grilled Vegetables.

– If you find that you can’t eliminate white sugar completely, consider cutting your usage in half. Rather than adding 1/2 cup of sugar to your recipe, drop it down to 1/4 cup. Oftentimes, recipes call for more sugar than necessary. Start experimenting to see where you can cut the amount of sugar.

These are just a few suggestions to help you on your way to reducing or eliminating sugar altogether. You will find that once you start reducing your sugar intake, you will need way less to satisfy your sweet tooth.

July 8, 2015
Freebie Friday! Gaiam’s Yoga Studio App

Gaiam wants to share the power of yoga with people everywhere — and so do we! In celebration of International Day of Yoga and the summer solstice on June 21, Gaiam will offer its 5-star Yoga Studio App for FREE! So from June 19-21, the $3.99 cost is waived!

The Gaiam Yoga Studio App includes 65 ready-made classes running from 15 minutes to 30 minutes to 60 minutes in length. The classes target different levels (beginner, intermediate or advanced) and different areas of focus (strength, flexibility, relaxation, balance or combination) — there’s a class for everyone! The app also features a library of over 280 poses with detailed information and instruction.

The classes are clear and easy to follow — and the app allows you to take your studio with you wherever you go — on your iPhone and iPad.

You can download it here or in the App Store.

Enjoy!

June 19, 2015
Mad for Mango Salsa

My latest addiction is Mango Salsa. In fact, I’ve been making it about once a week now for the past month. I might have a problem, but it’s just so delicious! It also happens to be healthy (so it’s a good addiction!), and it is super easy to make.

By the way, I think my family is just as addicted as I am, so I know you will love this recipe.

It only requires five ingredients: mango, red bell pepper, green onion, cilantro, olive oil (and salt and pepper). Chop, mix, season . . . it’s perfection in a bowl.

Serve it as a dip with some tortilla chips. Use it as a topping on seafood or fish (the salsa is amazing on fish tacos . . . )

If you prefer a spicy salsa, add some chopped jalapeño. If you have tomatoes or avocados on hand, maybe chop them up and add them to the mango salsa. But, honestly, you don’t need to do anything. The basic recipe is to die for. You too will soon be addicted to Mango Salsa.

So, if you don’t have any mango on hand, I suggest you run out and buy some . . . NOW!

Mango Salsa

Yields about 3 cups of salsa

2 cups of chopped mango
1 cup of chopped red bell pepper
1/2 cup of sliced green onions or scallions
2 tablespoons olive oil
2 tablespoons cilantro, chopped
salt and pepper to taste

In a large bowl, add the mango, red bell pepper, sliced green onions, olive oil, cilantro, salt and pepper and toss to combine. Let the mango salsa mixture sit for a few hours in order to meld the flavors and extract some delicious juices — even better — make it the night before!

Helpful Hint: A mango has a large flat pit that makes it tricky to cut. I highly recommend buying pre-sliced mango. It will save you lots of time!

June 5, 2015
Recipe on the Go: Greek Salad with Pearl Couscous

Creating a hearty salad is ideal for those nights when you are pressed for time! This Greek Salad with Couscous is packed with delicious veggies, hints of herbs and cheese — and pearl couscous, which makes it more filling. It’s the perfect side dish, but it can certainly stand in for an entree given the addition of the semolina pasta.

All it takes is some chopping — which you can do in advance. You can also make the couscous ahead of time and pop it in your refrigerator until you are ready to make the salad.

Top it with a light lemon-oregano vinaigrette and you are all set!

Feel free to modify this recipe. If you want, you can add some protein — beans or sliced chicken breast. You can also swap the couscous for a gluten-free grain, like quinoa. Farro, barley and orzo are also delicious options.

Greek Salad with Pearl Couscous

Makes a big bowl — enough for a family of 4 adults with leftovers!

1 pint of grape tomatoes, halved
1 1/2 cups chopped cucumber
1/2 cup red onion, chopped
1/2 cup pitted and halved kalamata olives
1 cup cooked pearl couscous, cooled (I used whole wheat)
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
1 cup of feta cheese (either crumbled or cut into bite size chunks)

Dressing:
1/3 cup of olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon salt
cracked black pepper to taste

In a large bowl, add the tomatoes, cucumbers, red onion, olives, couscous, basil,parsley and feta cheese. Toss and reserve. In a separate smaller bowl add the olive oil, lemon juice, oregano, salt and pepper. Whisk until combined. Pour the dressing over the salad and toss gently until the ingredients are coated with dressing. Serve room temperature or cold.

May 21, 2015
Make Ahead Mother’s Day Brunch

Mother’s Day and brunch seem to go hand-in-hand.

So, if you are entertaining your mom this weekend, consider our Make Ahead Mother’s Day Brunch menu. It’s simple, healthy and delicious — and most of the heavy lifting can happen a day in advance.

We have put together some of our favorite breakfast recipes, including our Easy Baked Frittata, Banana-Oat Muffins, Strawberry-Rhubarb Compote and our Oatmeal Cake.

All or a few of these recipes would make a lovely brunch. Remember, it’s the thought that counts, and we guarantee any special mom in your life would be delighted with a brunch in her honor!

See below for pictures and access to the recipes.

Happy Mother’s Day!

Easy Baked Frittata

Banana-Oat Muffins

Strawberry-Rhubarb Compote

Oatmeal Cake

May 8, 2015
Moms Love Yoga

Yoga is a great form of fitness for anyone — but it’s ideal for moms! In honor of Mother’s Day, we thought we would create a list of all of the reasons why moms should give yoga a try.

Here are 10 reasons why yoga is the perfect workout for YOU!

1. You can do yoga from the comfort of your own home. You can practice yoga anywhere or anytime that works for you—before work, during your lunch break or at night when the kids are asleep.

2. You can tailor your practice to fit your body’s needs. Do it at your own pace. You can adjust each pose for your current level of strength and flexibility. Your practice is your own, and there are plenty of modifications to accommodate injuries.

3. There’s no set amount of time. You can participate a in a full hour-long flow, 30-minutes or even 10-minutes.

4. It will make you feel stronger. Yoga will help you build physical strength and also strength of mind.

5. You have a valid reason to shop! Who doesn’t love stylish exercise clothing? Obviously, you can wear your old t-shirt and shorts to practice, but you will get a great boost of confidence with fresh new clothing that makes you feel confident and beautiful. You know we love our funky patterned leggings. Check out some of our most recent faves from the new Gaiam line at Kohl’s. There’s also some really cool yoga gear out that will inspire you to get on your mat. In fact, there are some beautiful mats, totes and carriers as well as other accessories that will help motivate you to get moving!

6. Yoga is a forced time-out for moms. Yoga will do amazing things for your body, but it’s even more amazing to see what it will do for your mental state of being. When your mind is racing and your to-do list is endless, it’s a good thing to have yoga in your life. You don’t have to know how to quiet the mind and meditate. Yoga is a moving meditation, and you will automatically fall into that meditation. You will notice that your loud thoughts dissipate over the course of your practice, and you are left in a blissful, peaceful state.

7. It will make you feel beautiful. Doing something for yourself, and doing something that makes you feel good, will make you feel beautiful.

8. It’s better with a friend. A yoga partner makes the practice more fun! So, find a friend and get your yoga on! Now you can work out and spend quality time with your bestie. How about scheduling a playdate with another mom friend? Your kids can play in the yard while you roll out your mats and practice outdoors.

9. You can join a yoga community. There’s a tight knit group of yogis who will inspire and motivate you, and you can connect with them through social media, such as Instagram, or find/create your own community by attending local studios or gathering your friends.

10. You can share yoga with your family. Once you begin your practice, your kids — even your husband — will be interested. And, what better way to show your love for your family than by taking care of YOU!

May 7, 2015
Strawberry-Rhubarb Compote

Mother’s Day is around the corner. Have you planned something special for your mom? I think all moms love brunch — so whether you are making one — or someone else is making you one — check out this recipe for Strawberry-Rhubarb compote.

If you’ve never had rhubarb, you really must try it. It’s actually a vegetable — it kind of looks like red celery. It is frequently paired with strawberries because they sweeten up the naturally tart rhubarb. You can make strawberry rhubarb pie, or strawberry rhubarb crisp, but I thought a compote would be delicious and versatile and perfect for Mother’s Day brunch!

So, what is a compote? In this case, it’s a mixture of cooked down fruit, usually in a flavored sugar/water reduction. It can be eaten on it’s own — both hot or cold. You can also use it to top pancakes and waffles, ice cream and pound cake. However, today, I’m going to layer it between Greek yogurt for a delicious parfait.

The Strawberry-Rhubarb compote recipe is super simple. All you need is strawberries, rhubarb, maple syrup (yes, I’ve replaced the white sugar with grade B maple syrup to lighten it up), lemon zest and vanilla extract — let it cook down on the stove and voila – compote! For this recipe, let it cool down before serving.

So, here’s my recipe. I’m hoping it introduces some of you to rhubarb — which is a wonderful vegetable — and I hope you love it. I think the parfait would be lovely for Mother’s Day brunch, don’t you?

Strawberry-Rhubarb Compote
Yield approximately 4 cups

4 cups of rhubarb (sliced, 1/2 inch thick)
1, 16 ounce container of strawberries, quartered
1/2 cup of grade B maple syrup
2 tablespoons water
zest of 1 lemon
1/2 teaspoon vanilla extract

In a saucepan over medium low heat, add the rhubarb, maple syrup, and water. Let the mixture simmer until the rhubarb just starts to soften. Then, add the strawberries and cook until they are soft — total cooking time is approximately 10-12 minutes. Add the vanilla extract and lemon zest at the very end. Please note that the rhubarb cooks down — it will not be whole, but you will notice strawberry pieces throughout.

If you are going to make the parfait in the photos — just add a few tablespoons of Greek yogurt to a cup, then a tablespoon or two of the compote, then repeat until you reach the top of your glass. You could even top yours with granola or chopped walnuts.

Helpful Hint: Rhubarb is a seasonal spring find! You can find it in your local grocery store — in the fresh produce section or in the freezer case. If you purchase it fresh, you will find it in long stalk form. You generally won’t find any with green leaves in tact, but if you do, remove them — you only use the red stalk!

May 6, 2015