Can You Do This?!

I can’t either but the ladies at the BarreAmped studios in Franklin & Nashville sure can. My friend Suzanne Bowen is the creator of BarreAmped.  On a recent work trip to Nashville I was able to fit in a class and let me tell you, it is a challenging yet rewarding workout.  BarreAmped is a “precision-oriented technique that focuses mainly on small, isolated movements within deeply held and challenging postures”. You don’t have to be down in Tennessee to try a workout with Suzanne though.  I have her DVD, Gorgeous Core which you can purchase on her site.  I do it as often as possible in hopes of having a bod like these ladies.  Thanks for the motivation SB +!

Suzanne Bowen creator of BarreAmped

Jess

Amy

Megan

Sweden

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Read more.. Monday, July 30th, 2012

Juicing citrus = a glass of sunshine…

Clockwise: valencia orange, meyer lemon, lime, lemon & blood orange ©Susan Pittard

Juicing with citrus, especially with oranges is like drinking sunshine.  I found this to be an amazing way to start my mornings during the winter months of February and March.  It is heaven to get your vitamin C from freshly squeezed, oranges (preferably organic) first thing in the morning. (Be sure to drink your fresh oj first thing in the am so you can burn off  the calories from the natural sugars throughout the day.)

*One eight ounce glass of  freshly squeezed oj has 125 mg of vitamin C.  That’s enough for your daily dose!

Some facts to know about vitamin C:

Vitamin C, or ascorbic acid, is a water-soluble nutrient that is vital to all creatures. Foods that are especially rich in vitamin C are parsley, broccoli, bell peppers, strawberries, oranges, lemon juice, papaya, cauliflower, kale, mustard greens and brussels sprouts.

It plays an important part in collagen production. Vitamin C is useful in healing wounds of all types. From cuts and broken bones to burns and recovery from surgical wounds, vitamin C taken orally helps wounds to heal faster and better. Applied topically, vitamin C may protect the skin from free radical damage after exposure to ultraviolet (UV) rays.

For cancer prevention, it’s antioxidant properties protect cells and their DNA from damage and mutation. It supports the body’s immune system, the first line of defense against cancer, and prevents certain cancer-causing compounds from forming in the body.

As an antioxidant, vitamin C helps to prevent cataracts — the clouding of the lens of the eye that can lead to blindness in older adults. The lens needs a lot of vitamin C to counteract all the free radicals that form as a result of sunlight on the eye. It’s possible that 1,000 mg per day of vitamin C might stop cataracts in their tracks and possibly improve vision.

Vitamin C helps to prevent heart disease by preventing free radicals from damaging artery walls, which could lead to plaque formation. This nutrient also keeps cholesterol in the bloodstream from oxidizing, another early step in the progression towards heart disease and stroke.  All these factors combined make vitamin C an inexpensive and easy way to lower one’s risk of heart disease and strokes.

Along with its immune functions that fight against bacteria, viruses, and infection, vitamin C also serves as an effective antihistamine that will lessen the unpleasant effects of the common cold, including inflammation, stuffy nose and aches.

valencia oranges, blood oranges, kumquats, lemons ©Susan Pittard

the aftermath of juicing with blood oranges-a beautiful mess... ©Susan Pittard

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Read more.. Wednesday, April 25th, 2012

Mostly Local & Delicious!

I’d say 80% of the time I eat gluten + dairy free but since I’m a curious eater & a lover of food I find it hard to commit fully to any strict rules ALL of the time.  So I recently splurged on 2 locally made items. First off, it’s the ides of March and Irish soda bread (one of my favs) only gets baked at this time of year.  Secondly, there is a company here in Brooklyn called Salvatore Bklyn and they make amazing ricotta (year-round).  This past weekend I had the mind blowing & first time experience of eating their “smokey” ricotta variety in a carrot salad.  Since I was sharing the salad in which these little white clouds of heaven were served I took it upon myself to support the locals and go buy a container of my own Salvatore ricotta.   I’ve been preparing the ricotta in various ways in the past few days.  I’ve topped it on thick slices of irish soda bread with thinly sliced kumquats, drizzled with truffle honey + thyme and I’ve made a fig + sprout salad.  Best of all everything but the figs and the truffle honey (a purchase from my Italian trip) are local.  I feel so fortunate that I get to buy local artisanal foods & produce from an amazing array of inspired chefs and farmers in and around the NYC area.  Here’s to a few indulgences and happy eating!

©Susan Pittard

©Susan Pittard

©Susan Pittard

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Read more.. Thursday, March 15th, 2012

Breakfast in Bed

If you want to start the weekend off right you should try making breakfast in bed.  It can be super simple and it gives you extra time under the sheets when it’s cold outside.

I collaborated with food stylist, Mariana Velasquez on this sunny, spring is just around the corner, breakfast in bed.   We started with a delicious hot cereal topped with fresh fruit, mint, hazelnuts, honey and cream. Then we moved into the bedroom for a second course of eggs in a hole, sauteed leeks & asparagus topped with ricotta and fresh squeezed grapefruit juice.  It makes me hungry for the weekend just thinking about it!  A big thank you to Mariana, Amy & Jason + a lovely sunny day.

©Susan Pittard

©Susan Pittard

©Susan Pittard

©Susan Pittard

©Susan Pittard

©Susan Pittard

©Susan Pittard

©Susan Pittard

©Susan Pittard

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Read more.. Wednesday, February 8th, 2012