A PURPLE WONDERLAND

A lilac wonderland takes over Brisbane during the months of September and October every year. Sometimes the locals wait in eager anticipation until early October for these majestic flowers to bloom, sometimes they wake up one September morning and the street is covered in a lavender blanket. You can never countdown to the exact date of when these purple blossoms will appear. It is almost as if their very existence is supremely magical.

I walk my puppy everyday and am overwhelmed by the beauty of the Jacarandas that I see on every street. I finally had the sense of mind to take my iphone with me when going on one of these walks early Saturday morning. It was 6am, the world was quiet and the lilac petals were scattered everywhere. They covered the roads, the footpaths, even lucky cars.  The unseasonal wind blew the blossoms all around and I reached out to touch them as I strolled along. I felt at peace with my mind, body and spirit alongside nature’s exquisite gift. Get outside and experience your gift before this purple wonderland fades away.

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MILA KUNIS DITCHES THE PRESSURE WITH PILATES

Beautiful Ukraine born actress Mila Kunis has a petite toned body that so many of us wish for, am I right? The 28 year old has trim lean legs, defined arms and a flat stomach. Or she certainly looked this way just two days ago when she was photographed leaving a Pilates class in Sherman Oaks, California. Mila has been spotted leaving Pilates studios on several occasions in 2012. 

For some unknown reason, the tabloids have had something against Mila recently, stating that her current boyfriend Ashton Kutcher, wants to dump her as she has 'gotten too fat'. Seriously? You call that fat? 

Mila was asked to lose a great deal of weight from her already small frame for her standout role in the movie Black Swan a few years ago. Kunis agreed to this, however she has openly spoken out about how she felt dizzy constantly and was close to passing out several times from a lack of food. Mila revealed that she hated her super skinny bony body during the shooting of the movie and was ecstatic to be able to put on weight and feel like a real woman again. 

However, it appears that Mila is now almost losing her boyfriend and work over refusing to keep her body weight low. Mila has a contract with designer Christian Dior, who is apparently upset that Mila is not back to her scary skinny frame. I'm sorry, but what a load of utter crap! In the picture of Mila leaving a Pilates studio (above) on Friday she looks healthy, happy and beautifully toned. I know many woman that would kill for this trim and taut physique. Hopefully her regular Pilates sessions will release some of the pressure and stress she must be feeling from these ridiculous claims that she is overweight. 

Want to ditch any external pressure you are feeling and tone up at the same time? Call Premium Pilates Studio today on 0402 680 724, email inquiries@premiumpilatesstudio.com or visit us online at https://www.facebook.com/pages/Premium-Pilates-Studio/437127572993051?fref=ts

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PIPPA MIDDLETON'S PERKY PILATES POSTERIOR

Now we all heard about Pippa Middleton and discussed her perfect physique to death when her lovely sister, Kate Middleton, got hitched in April 2011. However, Pippa's perky bottom, slim physique and ultra defined arms deserve to be spoken about again as this women is the definition of toned. 

Just a few days ago Pippa spoke out about her rise to fame and her famous body in an NBC interview. "It's a bit startling to achieve global recognition before the age of 30 on account of your sister, your brother-in-law and your bottom. One day I might be able to make sense of this." For now, Pippa modestly reveals that she is just like any other normal 20-something year old woman trying to work on her career. A normal young woman that has had a chance to publish a book by her late 20's, that is!

You may be happy to learn that Pippa works super hard to achieve her trim and toned body. Weekly Pilates classes and a zero-carb diet are on the menu for attaining such a defined physique. Pippa calls her regular Pilates sessions "a weekly necessity" and pairs these with cardio workouts, such as swimming, running, skiing and tennis. Luckily for Pippa, her favourite Pilates studio is right next to her London apartment, so she can pop down and work on her posture and posterior anytime she wants. 

Looking for a posterior as toned and fabulous as Pippa's? Call Premium Pilates Studio on 0402 680 724 or email inquiries@premiumpilatestudio.com today!

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MANGO CHILLI PRAWN SALAD

Prawns and mangos are going to be my focus this summer. I just adore them. So why not put them together? Feeling a little lazy the other night I did purchase a mango chilli salad dressing, however I fully intend to make my own before spring become summer. A super easy and quick light lunch or dinner, this dish can be served with couscous or as a side to become more filling. If you are fortunate enough to have a BBQ, chargill the prawns and serve with some lemon drizzled on top.

INGREDIENTS

• 1 lebanese cucumber, thinly sliced
• 1 large tomato, roughly chopped
• a handful of iceberg lettuce, washed and roughly shredded
• 125g prawns, peeled & deveined
• 1/4 cup Coles Simply Less or other brand Mango Chilli dressing 
• Optional- 1 tablespoon fresh chives, finely chopped

COOKING 

1. Combine prawns, half of the mango dressing and chives (if using) in a small bowl, tossing well. Refrigerate for 15 minutes. Meanwhile, cut up and place the cucumber, tomato and lettuce in a small bowl. 

2. After 15 minutes, cook prawns in a small frying pan over medium heat, stirring often until prawns are pink in colour. Remove from heat, place on top of salad and serve with the rest of the mango chilli dressing drizzled on top. 

Serves / 1 

Total Preparation time / 17 minutes (including refrigeration time)

Total Cooking time / 5 minutes 

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EGGPLANT STUFFED WITH BOLOGNESE

I have wanted to cook with eggplant for quite a few months now, but was a bit apprehensive as I was not sure if I would like the taste. After consuming a beautiful vegetable grill yesterday with eggplant, capsicum, pesto and pumpkin bread I decided that I was ready for the challenge. Bolognese-stuffed eggplants were a recipe in November’s edition of Super Food Ideas. The great thing about this recipe is that you only use ½- ¾ of the Bolognese that you have cooked, and can therefore use it in for another dinner. This Bolognese tasted delightful encased in tender eggplant and is an inspired way to conceal lots of vegetables in a dinner. Do not be disconcerted by the long cooking time or the 5 steps, as this basically makes 2 dinners with the extra Bolognese left on hand.

INGREDIENTS

Bolognese

• 500g extra lean beef mince
•  1/2 a large leek, finely chopped
• 1 small zucchini, finely chopped
• 2 large carrots, finely chopped
• 2 celery stalks, finely chopped  
•  1 x 400g brown lentils, drained & washed 
•  3 garlic cloves, finely chopped
•  1 x 800g can diced tomatoes
•  1 cup beef stock
•  3 tablespoons tomato paste
•  2 tablespoons fresh parsley, finely chopped
• 1 tablespoon coconut oil

Eggplant 

• 2 large eggplants (500g each) 
•  cooking spray
•  1/2 - 3/4 bolognese 
• finely grated parmesan cheese
• Optional- fresh chives, finely chopped

COOKING 

1.  Heat coconut oil in a large, deep frying pan over medium high heat. Add leek, zucchini, carrots, garlic and celery and cook, stirring frequently for 3-4 minutes or until leek is soft. Add beef mince and cook, stirring with a large wooden or metal spoon to break up the lumps in the mince, for 5 minutes or until mince is brown. 

2. Add tomatoes, stock, tomato paste, lentils and parsley. Bring to the boil, then simmer, covered, for 30 minutes or until bolognese has thickened. 

3. Meanwhile, preheat oven to 200 degrees celsius /180 degrees celsius fan-forced. Line a large baking tray with baking paper. Spray eggplants well with cooking oil and place on prepared tray. Bake in the oven for 40-45 minutes or until tender. Allow to cool slightly. 

4. Cut eggplants in half and scoop the flesh out, leaving a 1-2cm border. From here you can choose to either finely chop the flesh of the eggplant and combine with the bolognese, save eggplant flesh for another recipe or discard. 

5. Place eggplant halves on a baking tray. Spoon 1/2- 3/4 cooked bolognese into eggplant and sprinkle with parmesan and chives, if desired. Bake in the oven for 15-20 minutes or until heated through and cheese has melted. Remove from heat and serve sprinkled with more parmesan, more chives or another herb/s. 

Serves / 4 
Total Preparation time / 25- 30 minutes 
Total Cooking time / 1 hr 5 minutes- 1 hr 10 minutes 

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5 INGREDIENT GLUTEN & DAIRY-FREE BROWNIES

I had a bit of a catastrophe in the kitchen on the weekend. I was baking a cake for my Mother’s birthday and was under strict instruction to make it healthy, light and gluten-free. Following a recipe for Banana-Yoghurt cake, I altered the instructions to make it fit these categories. To end a long story short, it did not work as planned. The cake was dry to the point of making everyone parched, however they still ate it and smiled, assuring me that ‘it wasn’t that dry’ and ‘tasted good’. You got to love family and their ability to love you no matter what, even if you serve them a cake that 

could potentially break their teeth.

I will freely and happily admit that I am not a baker. My inability to measure ingredients precisely and completely modify recipes to the point of unrecognisability proves just this. However, let me share with you a recipe for brownies that not even I could screw up (there are only 5 ingredients after all).

INGREDIENTS

• 1 cup caster sugar
• 120g dairy-free spread, such as Nutalex
• 4 eggs, preferably free range
• 1/2 cocoa powder, sifted
• 100g almond meal 
• Optional- a teaspoon of vanilla essence 

BAKING 

1. Preheat oven to 200 degrees celsius/180 for fan forced. Sparingly grease a slice pan/baking tin with coconut oil or other oil. 

2. Place sugar and cocoa in a heatproof bowl and stir to combine. Melt butter in a small saucepan over low heat. When butter is melted, pour over the sugar and cocoa and stir to combine. One by one add the eggs, beating lightly. Add almond meal and stir well until mixed through. 

3. Pour the batter into the prepared pan, making sure that the surface is even (you can do this by wetting a tablespoon and patting the mixture down. Bake for 20 minutes or until the edges have set and the centre is just slightly moist. Cool in pan, then transfer to a surface and cut into pieces. 

Makes / 12 - 16 pieces

Total Preparation time / 10 minutes 

Total Baking time / 25 minutes 

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KRISTEN BELL TALKS HEALTH, VEGAN LIVING AND PILATES

Gossip Girl and comedy actress Kristen Bell is in amazing physical shape, thanks to a healthy diet and a super active lifestyle that includes Pilates, hiking, running and strength-training. The 32 year old actress has stuck to a news years resolution she made five years ago, to always take the stairs wherever she is! Kristen says that these little bits of exercise have made a big difference, as they have made her stronger and more energetic. "A few years ago, I could barely hike up half the mountain without passing out and having to turn back," she says. "With just a little consistent practice, I can now walk at a swift pace to get my heart rate up and still enjoy a beautiful long hike in the mountains". Kristen's super toned abs in the pictures above are care of tough Pilates workouts that she loves. 

Kristen has recently evolved her vegetarian diet to vegan, and has not eaten meat since she was 11 years old. Kristen is an avid animal-rights activist and grows her own vegetables in her very own garden. Bell tries to stay away from processed foods whenever she can and buys the grainiest bread she can find. Refreshingly, Kristen informs that she does not count calories, as she finds it very comforting and becomes very conscious about what she is eating. "On Super Bowl Sunday, I thought, surrender to it. It's nacho time. And I ate nothing but Doritos all day". 

Kristen believes that keeping herself fit and healthy has had a very positive impact on all aspects of her life."I would pass on to the next generation the importance of taking care of your body both inside and out," she says. "It's all about being respectful to yourself because long-term you will feel and see the difference, and everyone else will see it too". It's so nice to hear a celebrity talk so honestly and deeply about health! 

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BAKED EGGS WITH RATATOUILLE

I went a little egg-crazy last week and tried to incorporate it into several of our meals. Suffice to say that Chris and I are a little over egg this week and the mere sight of the egg carton in my fridge is making me a little nauseous. I hope this feeling passes quickly, as I am used to eating hard-boiled eggs on a daily basis. If you are not a fan of eggs, you can make this ratatouille without the eggs and just the vegetables. I used oregano and chilli flakes to add some pizazz and spice, however you could use any seasoning you have on hand, such as dried basil, mixed herbs, smoked paprika, ground cumin, coriander etc. This is a wonderful recipe for people who want to forgo meat for a night, as the eggs and all the vegetables are packed with protein, fibre and nutrients.

INGREDIENTS

• 1 small green capsicum, roughly chopped
• 1 small green capsicum, roughly chopped
• 1 medium carrot, roughly chopped
• 1/2 a small red onion, finely chopped
• 1/2 a small brown onion, finely chopped
• 2 medium zucchini, roughly chopped
• 2 cups passata (Italian tomato cooking sauce) or alternatively you could use 2 cups roughly chopped tomatoes 
• 4 eggs, preferably free-range 
• 1 teaspoon dried oregano
• 1/2 teaspoon chilli flakes 
• 2 garlic cloves, finely chopped 
• coconut oil
• Optional- 1 tablespoon of fresh parsley, roughly chopped

COOKING 

1. Heat 1 tablespoon coconut oil in a large, heavy-based frying pan over medium heat. Add onions and garlic and cook, stirring for 2-3 minutes or until onion is soft. Add capsicums, zucchini and carrot and cook, stirring occasionally for 5 minutes. Pour in passata (or tomatoes), oregano, chilli flakes and sea salt & pepper and lower to a simmer. Cook, stirring occasionally, for 13-15 minutes or until vegetables are tender and sauce thickens slightly. 

2. Meanwhile, preheat a fan-forced oven to 180 degrees celsius (200 degrees for non fan-forced). Lightly grease a 1 litre overproof tin/dish with coconut oil. When ratatouille has thickened, remove from stove and pour into prepared tin. Make 4 large indents in the ratatouille and carefully crack one egg into each. Bake for 18 minutes or until egg whites have set and yolks are cooked to your specification. Sprinkle with fresh parsley if you desire. Serve alone or with toasted bread. 

Serves / 4 - 6 

Total Preparation time / 15 minutes (18 if chopping tomatoes)

Total Cooking time / 45 minutes

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