Be aggressive, lean machine! Take charge of your results this fall with next-level Lithe. Sideline is a total-body workout that is a perfect blend of booty-popping cardio and our signature Vertical Band Sculpting™ CCS with Pom bands. Gloves recommended. Perfect for newbies and vets.
I'm on a nine-day challenge, which means my diet is ultra clean and I'm kicking up the intensity in-studio and also taking my workout outside for an extra hour a day. I've also been testing our Lithe Spice and came up with a fantastic breakfast lassi that also moonlights as a dessert.
Indian thandai, literally translated as "something that cools," is a sweet, creamy milk drink flavored with nuts and mixed with rose petals, poppy seeds, and spices such as cardamom and fennel. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhang (a derivative of marijuana). Here we've gone dairy, bhang, AND alcohol-free and used our Lithe Spice, which accentuates the nutty, warmly-spiced, floral flavors in the lassi perfectly.
Ingredients: 1 cup coconut water, 1/2 can coconut milk, 1 large handful of cashews and 2-3 tablespoons Lithe Spice (sub in a pinch of cardamom, pinch of sea salt, fennel, poppy seeds, and edible rose petals or rose water).
To Do: Mix everything in high-speed blender until smooth.
Image of Lauren via Jordan
Lithe Instructor and trained chef, Danielle Ingerman is debunking common food and nutrition myths by giving you facts about sugar, fat—even comfort food — and more, so you can feel good about diggin' the foods that you love. Danielle is studying to be a Registered Dietitian at Drexel University's College of Nursing and Health Professions. Her favorite class is Micronutrient Metabolism, and she's currently interning at CHOP and at a private practice in Trenton, NJ. I'm thrilled that she's shedding some fresh and passionate "Eating Lithe" insight here on Fit.Hip.Healthy! Today we're talking maintenance:
I’ll admit. Deep inside, I have definitely fallen victim to it. The crunch-time mentality. When you’ve eaten like a preteen for weeks and realize your friend's wedding, your vacation, your son’s bar mitzvah (had to throw that in there) is lurking around the corner and it's time to hit the gym and diet track HARD. Ya know - we all do it. Heck, in the diet and exercise world we analyze behavioral patterns and trends all day long. It tells us peaks and lulls in business. Here’s the thing though- it’s a slippery slope, this mentality and I’ll tell you why.One of the biggest things we preach as (future) dietitians is maintenance. When a client comes in and says “I want to lose x pounds for x event,” heads always shake left to right. Setting a goal is great and encouraged, but the goal of that goal is to stretch it out as far as possible. Did you know that in most cases of successful weight loss the goal is 1 pound or less per week? Gradual weight reduction has been found to improve weight loss outcomes solely because the weight stays off. Think about it: the more time you take, the more you expose yourself to improvements in diet and exercise - the stronger you get. New changes turn into better habits and the easier it all becomes. Once you lose the weight, shed the inches, and change the diet (the hardest part), remember the secret to success is ... maintenance.
While you pack away your swimsuits as fall approaches and start thinking that sweaters will blanket our bodies and we can "let go" - stop. Because it’s not about one short-term goal. It’s the long haul we’re worried about. So what happens if work gets crazy, the kids' schedules pick up, it's cold, it's raining, and on and on? What if you only get to 2-3 classes one week, or cook dinner once, or friends come in from out of town and you decide to take them to every one of your favorite spots to eat? IT'S OK! Some weeks are better than others. Our goal is to not let the bad ones derail us. We steer this train, Lithers! Too overwhelmed to cook? Keep a tighter watch on takeout orders and portion sizes. Feel like an hour of a class is more than you can commit to today? Go for a walk, do some crunches and push-ups in your living room. It doesn’t have to be all or nothing. WE define what throws our train off the tracks. The goal is to never give up on your health- it’s YOUR decision. Maintain, maintain. That’s the name of the game.
Image of Danielle Ingerman wearing Lithe via Dom
Happy Friday (and pre-fall), everyone! Get excited. Our Fit Hip Friday giveaways are back post-summer!
This week, we're giving away a variety of my favorite Food Should Taste Good® products and a $100 Visa gift card to one lucky reader! For a chance to win, please leave a comment below telling us what you're going to make! One winner will be chosen at random on Tuesday, so you have four days to enter. One entry per person. Thank you and good luck!
Images via FSTG
I know that I've been talking a lot about Mexican food lately. I've also had my share of chips over the past two weeks. Never the "bad" kind, though. As you guys know, some days I dehydrate, some days I sub-in lettuce, and some days I have none, but every day I believe that Food Should Taste Good. Have you guys tried them? They're natural, gluten-free, certified vegan, kosher, low sodium, and have no artificial colors, flavors, or preservatives.
Lithe's Taco Salad incorporates FSTG blue corn tortilla chips made with blue corn, brown rice, flax, sesame, sunflower seeds, and quinoa (grab a bag at Whole Foods). I really love this dish - it's a delicious and super satisfying meal that everyone will love. It's healthy, light, and you won't even miss the cheese. Ground turkey subs in for beef; nonfat yogurt peppered with lime juice, jalapeno, and cilantro makes a clean and zingy cilantro crema. Fresh papaya (a sweet, nutritious superfood) slices add a splash of color. Perfect for Fall, back-to-school, and football season! Serves 6
• 1 avocado
• 2 ears of corn, husks and silk removed
• Food Should Taste Good® blue corn chips
• 3/4 cup nonfat Greek yogurt
• 2 limes
• 1/3 cup fresh cilantro leaves
• 2 tbsp finely chopped and seeded jalapeno pepper
• 1/2 tsp coarse salt
• 1 pound ground turkey
• 1 tsp chili powder
• 1 teaspoon Lithe Spice or ground cumin
• 1/2 pound romaine lettuce, chopped into 1-inch pieces
• 1/4 cup canned black beans, drained and rinsed
• 1/4 cup kidney beans, drained and rinsed
• 2 plum tomatoes, cut into 1/2-inch-thick wedges
• 1/2 red onion, peeled and chopped
• 1 papaya seeded, rinsed, and sliced into 1/4-inch-thick wedges
1. Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
2. Preheat oven to 300 degrees. Spread Food Should Taste Good blue corn chips in a single layer on a rimmed baking sheet; heat, turning once, about 5 minutes. Remove from oven; let cool, and set aside.
3. Make the cilantro crema: In a medium bowl, whisk together Greek yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
4. In a medium nonstick skillet, brown turkey over medium heat, stirring frequently until no longer pink. Stir in Lithe Spice or chili powder, cumin, and juice from remaining lime.
Transfer mixture to a large serving bowl. Add lettuce, avocado, beans, tomatoes, onion, papaya and reserved corn and blue corn chips. Toss to combine well. Drizzle with cilantro crema; serve immediately and enjoy!
Images of Lauren Boggi and Mars via Jordan
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