Really feels like summer


I’ve been spending a few days in Salt Lake City seeing my new beautiful grand son. It has been such a joy to meander on out to the garden whenever a vegetable is needed. My son and his wife have a gorgeous, bountiful garden that I have had a blast with. I have picked fresh tomatoes and basil for caprese salad. Made garlic stir fry with fresh picked green beans, made a veggie pizza with fresh peppers, onions, sun gold tomatoes, basil and herbs and then slow-roasted some tomatoes just to snack on. Oh, it’s been fun. I wanted to include a recipe here and since everyone seems to have zucchini, here’s a great summer recipe–I’m making this today.

From a column I wrote recently for the Deseret News:

The French call it courgette, the Italians call it zucchino and Archaeologists say it has been around since 7,000 BCE. But whatever it’s story, it is an often overlooked nutritional powerhouse.

Zucchini is loaded with vitamin C, magnesium, beta-carotene, potassium and riboflavin, it is low in calories—about 13 to a half cup of raw—going up to only 18 in the same amount of cooked zucchini. It is high in fiber which helps to lower cholesterol. The vitamin folate found in summer squash are needed by the body to break down a dangerous disease promoting metabolic byproduct called homocysteine. Squashes have anti-cancer properties. Studies on their juices have been shown to prevent cell mutations (cancer-like changes.) Most of their nutrition is in the dark green skin so leave remember not to peal them.

There are so many ways to prepare them; sprinkle grated zucchini on top of your salad or throw a handful of it into your pancake mix at breakfast. It’s a great side dish for any meal when slow cooked in a pan with olive oil and caramelized onions. And when you really want an impressive side dish try this recipe from one of my most treasured possessions, my Mother’s cookbook. This is a win-win recipe, it incorporates several super foods-garlic, spinach and onions and tastes deliciously like summer. There’s more nutrition in this recipe than some folks get in days. I hope you enjoy it.

Baked Stuffed Zucchini

8 small to medium zucchini

2 medium onions

1 clove garlic

12 sprigs fresh parsley

3 T. olive oil

1 c. cooked and drained Swiss chard or spinach (about 10 oz.)

1 tsp. dried oregano leaves

1 ½ tsp. salt

Fresh cracked pepper to taste (1/8 tsp or so)

½ c. grated Parmesan cheese

3 eggs beaten (organic)

2/3 c. dry breadcrumbs

Cook zucchini in boiling water 3-4 minutes. Drain and cool. Cut in half lengthwise. Scoop out center pulp; discard seeds, reserve meat leaving ¼ “ shell all around.

Finely chop onions, garlic and parsley by hand or in a food processor

Sauté in oil.

Put zucchini pulp and chard (or spinach) through food chopper or in blender; drain off excess liquid. Add to onion mixture and sauté. Add seasonings and cheese; mix well. Add eggs and crumbs and blend.

Sprinkle zucchini shells lightly with salt. Fill with pulp mixture and sprinkle lightly with more breadcrumbs. Bake in slow oven, 325 degrees until golden-about an hour.

Can be made ahead and frozen. Thaw to room temp, cover and bake, removing the foil for the last 10 minutes.

Makes 6-8 servings

I hope your summer is full of super tasty super foods. I’ll see you soon.

Love and health,

Loa

Change…flow it out

Over the last few weeks, I moved, put on the retreat, incorporated my business, had a couple of grand babies, went on a network show and released my Exercise DVD on Amazon. Lots of moving parts have kept me from writing here, but it’s time to get the cob webs out of my blog. I guess the theme for this entry is change. I seem to be learning first hand that change can be a real disruption or a welcome oasis. There are both kinds, I’ve had some of each. So that brings me around to the word “flow.” There were many times I had to let go of something when I didn’t want to. That’s hard and since one of my life goals is be free of bitterness, I knew I had to let go and the sentence came to mind over and over again, “flow it out.” I hope I did let what needed to flow out…go gracefully. I will report on the retreat soon, it was magical.

The Retreat is almost here

Mostly settled in to a house I love and busy with preparations for the retreat! The cabin is full and I have almost four days to nurture and be with these wonderful women. There is so much in store and it keeps getting better. I have a wonderful chef–Dana Jackson and a helpful assistant–Jamie Suillo. I feel like a mother hen gathering chicks and taking care of them. Actually that’s what I AM doing, gathering chicks. There is a large deck that overlooks Big Bear Lake and the pines where we will hold mind & body sculpting classes as well as yoga. We have massage, herbal foot baths (I cut the herbs today), work shops, lectures, amazing food, wheat grass shots, meditation classes–it’s going to be great. I feel so lucky–do I have a great gig or what!

Moving…

It’s been too long and there’s a good reason for it, I am moving. I’m half here and half still in the old place. But just in case you checked in, I wanted to say thanks for stopping by and I’ll be back here soon with hopefully something more worthwhile than this verbal high five. Hope you are well and feeling strong.

Moving is hard on every part of your body and being. It is emotionally draining, physically challenging, and sorting through every piece of paper I have ever owned must be psychologically akin to waterboarding.

But, it also feels like stepping into the light.

On my way to Florida

I’m in Dallas, stopped off on my way to Florida to appear on The Balancing Act on the Lifetime Channel. What a great way to get ready to do the show. Today I dressed up like a princess, went to the baby pool, sang a lullaby and took a nap. I am so lucky to get to hang out with my son Thomas, his wife Jess and their beautiful girls. As I sit here, Sophie is jabbering, telling me what to write. I hope I get it like she wants it. I leave tomorrow for Florida. The show tapes in Pompano Beach. I guess I could be nervous about appearing on a Network show, after all there will be a hundred thousand viewers give or take tens of thousands. But at this point in my life, if I’m not okay with knowing what I represent, then I should get a new gig. No plans to do that, I love my job, it’s the greatest job in America. I’m good with the content that might flow from the conversation. I plan to present my best self. But how my outfit, hair, etc might look on camera…that’s another story. That’s what has my knickers in a knot. I’m hoping for the best. Hoping for my best since many of you will be watching. It will be an adventure.

Young gals in Hard Body Camp

Hard Body Camp has started. These women are young, everybody is under 19 years old. I am learning so much. This is my first experience with gals this age in one of my Wellness Camps and I am surprised at the differences. They are a generation younger than most of the women in my group classes. They see things differently, they are so sweet and open. They are loving the work on the stability ball and kettle bells, it’s different and has an element of fun. I love these girls, they are trying so hard and THAT alone makes me feel like I have the greatest gig in America. More to come on this. I mean it is just so surprising, I am so glad to have them in my group. Learning as we go. Tomorrow we’ll be at the track, can’t wait.

Just thinking about heart disease

“80% of medicines have little impact on us; we spend $100B on angioplasty and it doesn’t extend life by even 1%.”

This quote is from Deepak Chopra.

It is staggering to consider–100 billion dollars on a procedure that does not extend life. Heart disease is prevalent here because of how we live,  how we think, what we eat and what we “expect”.

PLOP! That’s the sound of responsibility dropping right in our laps.

Skipping rope

I loved skipping rope as a kid and I still do. It is one of the most efficient forms of cardio exercise. I taught a class at the Pasadena Athletic club before they closed (that was a sad day indeed) that included 9″ pilates ball, resistance bands and jump ropes. It was the most amazing and fun cardio burn, a really fun and good time. I miss that class, but still skip rope whenever I can, it takes me to that “zone-happy place” in an instant and strengthens the entire body while you gain agility and coordination. Oh, such a blast. I was reading this article in the New York Times this morning: http://www.nytimes.com/2011/05/06/arts/hop-skip-and-a-jump-to-fitness.html?_r=1&scp=2&sq=fitness&st=cse and it brought me back to everything I love about jumping rope. For me, it all depends on the rope–if you have the right rope for YOU, you can fly. If not, it is far more frustrating. One of the great things is the satisfaction you get when you see and feel yourself getting a little better, a little lighter on your feet each time. Ah…improvement….it’s what your body does best. Happy rope skipping!

Another amazing session of wellness camp and a great recipe

The last day of boot camp is my favorite. We take measurements and have a short meeting with iced herb tea and fresh snacks. I was so uplifted, really inspired by the tape measure. Soooo many inches lost, I am surprised every time at the commitment of my group. Wow. I smiled all day. They did so well and I am so proud of each one of them. One of my gals lost 5 inches from her waistline! Beautiful. As we sat around and chatted, giggled, laughed, enjoyed the shade of the big oak tree at the park, we shared fresh fruit and Carolyn brought a quinoa salad that was fresh and wonderful. My favorite recipe with quinoa that I have ever tried. For info on quinoa, check through the food section of my columns. Here’s the recipe and a pic of the Spring 2011 session of Wellness Camp–truly amazing women. Love them, every one.
Quinoa Tabbouleh

1 c quinoa (rinsed well and drained)
1.5 c water
1 t coarse salt or sea salt
2 c loosely packed fresh flat leaf parsley (coarsely chopped)
1/2 c coarsely chopped fresh mint
1/2 c coarsely chopped fresh basil
fresh ground pepper
1 teaspoon finely grated lemon zest
3-4 tablespoons fresh lemon juice
1 medium cucumber or 4 persian cucumbers, peeled, seeded and diced
1/4 to 1/2 c extra virgin olive oil
1 medium tomato diced
1 clove garlic minced

rinse quinoa and drain

Bring water to a boil, add quinoa and reduce heat to low setting and cover.  It usually takes
10 to 15 minutes to cook. (water should be absorbed)

Cool quinoa.  Add other ingredients except tomatoes.  mix then gently add tomatoes

Note: this recipe came from Dr. Prudence Hall’s office.  I made the following changes:
I seeded but did not peel the persian cucumbers.  I cooked the quinoa in a small crock pot overnight and chilled it the day before. I chopped the garlic in a mini food processor and then added all the herbs while it was running.

Thanks Carolyn!

The story of “Fluffy the Cloud” inspired by my wellness campers. Great job this morning!

One of the great things about running a wellness boot camp in Southern California is the weather. There are so many gorgeous days, year round even, that we can be out in the fresh air at the track. I never take it for granted. I love each beautiful morning and feel grateful for it. Today it was damp, overcast, cold even. We were socked in. But my campers still came. We focused on kettle bells, ran the hill, did drills with the cones and got it all in. We did our warm down stretch on the bar where the stadium seating is. It was awesome, comprehensive and fun. Sometimes, if you go with the flow and “change it up” you have one of your memorable and truly great work outs. It was an incredible morning. I was edified and inspired by their dedication and willingness to go with the flow. I came home, so proud of them and their spirit, I wrote this and sent it to them:

Fluffy, the baby cloud, said to his mother, “Momma, what are we doing today?”
His mother, Mrs. Poof answered, “Well, little one, today we have lots of water to deliver to La Canada. But we will have to be ever so careful.”
“But why do we have to be careful, Momma?”
She answered in her wise mother tone of voice; “Because Loa’s lovely group of wellness campers need to stay dry. See, Carolyn and Janet drive a few miles on the freeway and we want it to be safe for them. And Tina is feeling a little under the weather so we want her to breath the cool, moist air, but not get wet.”
“Oh, I see” said Fluffy. “So, I’ll be a big boy and just hold it?”
“Yes my silvery, floaty son” said Mrs Poof. ” Plus we want the ground to be stable and not slippery for Jane and Andrea since they are being careful right now. And little Fluffy was quite proud of himself. He understood that the track shouldn’t be too muddy when Jeanne and Judy go buzzing around it at top speed. So he held it for a whole 90 minutes and then at 9:30, he let it all go, After all, he was just a young cloud.
And all the campers smiled and went home.
The end.

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