KATE WALSH DEFIES HER 45 YEARS WITH REGULAR PILATES

Actress Kate Walsh, or perhaps more commonly known as Dr Addison Montgomery, has one incredible bikini body! The 45 year old star flaunted her enviable physique in a small black bikini at Miami Beach last week. Walsh celebrated the end of her ABC spin-off show Private Practice by frolicking in the waves and enjoying the rays of sunshine. Kate played pre-natal surgeon Dr Montgomery for seven very successful years on both Grey's Anatomy & Private Practice. Walsh has been busy working hard on movie projects and stars in this months hit 'The Perks of Being a Wallflower'. Next up for the television & movie star is Scary Movie 5. 

Walsh was also spotted just two days earlier swimming at the same beach and onlookers could not help but stare at her firm, slender legs and flat stomach. The famous redhead reveals that she attends celebrity trainer Juliet Kaska's Pilates classes to keep her body taut and toned. Kaska recently told a magazine that Walsh has a Pilates reformer in her home and combines core work with resistance training to achieve her age defying body. As you can see from the photo above, Walsh is more than happy to include her pets in her Pilates sessions! Very cute!

Besides frequent tough Pilates sessions, the beauty likes to do yoga & walk her dog to stay fit. In addition, Kate strongly believes that she is fitter and happier than ever at 45, due to her ongoing positive attitude. "Right now, I feel really healthy, confident, and sexy. I'm enjoying my 40s. Is it a midlife crisis? I do drive a Porsche, so maybe it is!"

Walsh openly admits that she has tried every diet under the sun in previous years. “I like to eat food, and I don't diet anymore. I’ve never been skinny. I’ve never been a size zero. It’s really not a priority to me.” Kate gave up on the fad dieting and now tries to eat small portions of healthy, balanced meals. "I try to eat healthy foods, but then of course I really do love junk food, too. I still love my potato chips." Um, who doesn't?! The slim actress tries to eat organic whenever she can but admits that "it’s really expensive and not everybody can do that.” 

Want to be able to flaunt your incredible body at 45 years of age? Starting to feel desperate about how you are going to tone up and trim down during summer? Start Pilates today by calling Premium Pilates Studio today on 0402 680 724 or visiting us online at premiumpilatesstudio.com and making an inquiry! 

x Emily 

LEMON PEPPER CHICKEN & LENTIL RICE

I’ve recently discovered lemon pepper seasoning, which goes effortlessly with chicken. The citrus tang of the lemon zest fuses beautifully with the sharp pepper flavour.

This recipe was created during a taxing week and assisted me in using up the remaining carrot, capsicum and chicken I had in my fridge. A very simple dish, nonetheless super satisfying if served straight away, whilst the chicken is still tender and succulent. Think of adding lemon pepper seasoning when you next experiment with chicken stir-fry, rice dishes, casseroles and barbequing. 

INGREDIENTS

• 500g chicken breast, cut into even 4cm pieces
• 2 teaspoons lemon pepper seasoning 
• 1 large garlic clove, finely chopped
• 1 cup doongara or basmati rice 
• 1 small green / orange / red capsicum, cored, seeded & finely chopped
• 1 large carrot, peeled & finely chopped
• 1 x 400g tin brown lentils, washed & drained 
• 1 teaspoon coconut oil
• Optional- basil or coriander leaves to serve, finely chopped

COOKING 

1. Bring a medium saucepan with 2 cups water and rice to the boil. When boiled reduce heat and simmer for 10-12 minutes or until rice is absorbed and no water remains (see step 3). 

2. Meanwhile, combine chicken pieces, lemon pepper, garlic, coconut oil and a pinch of sea salt in a medium bowl. Toss well to combine. Heat a medium frying pan over medium-high heat and cook chicken, turning pieces frequently, until no pink flesh remains. Remove from heat and set aside. 

3. After rice has been simmering for 5 minutes, add carrot & capsicum pieces and lentils to the pan, stirring well. Add chicken to the pan after another 2 minutes and mix with the rice. Continue cooking until rice is absorbed and vegetables are tender. Remove from heat and spoon rice into a serving plate/bowl. Serve warm topped with basil or coriander leaves if you desire. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

x E

SUMMER LOVING

What does summer look like to you? As the hot weather approaches and the days lengthen and linger, its time to strip down, lather up and enjoy life at its finest. Below are a few pictures of what summer means to me (and of course food plays a pivotal role!).

x E

KIPFLER POTATOES WITH LEMON, ROSEMARY & SEA SALT

I have never cooked with kipfler potatoes before, thinking of them as the undersized relative to the larger & superior Sebago potato. A few weeks ago a good friend mentioned in passing about this delectable pizza that she had ordered one night out, whose toppings consisted of haloumi, rosemary and kipfler potatoes, among others. The delightful picture that she painted of these creamy potatoes encouraged me to try them. A little research at first revealed that these knobby-shaped yellow skinned spuds do not lend themselves to being fried, mashed or made into chips, due to their relatively low starch content. These little cigar or finger-shaped potatoes are exceptional in salads or boiled & steamed to be placed on pizza or focaccia, as they retain their shape very well when cooked.  Just to give you an idea, kipfler potatoes have a buttery nutty taste that is not overpowering. Often these Austria & Germany spuds only need a pat of butter or a pinch of sea salt due to their creamy flavour.

INGREDIENTS

• 250g small kipfler potatoes, washed, scrubbed & dried but not peeled
• 1 small lemon, cut in half
• 2 garlic cloves, skins left on
• 2 teaspoons dried or fresh rosemary
• pinch of sea salt
• coconut oil

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius (200 degrees celsius for a non fan-forced oven). Lightly grease a small roasting/baking pan/tin with coconut oil. 

2. Place potatoes in the pan/tin and the lemon halves on the edges. Scatter rosemary and salt on the potatoes. Place garlic cloves amongst the potatoes. Roast/bake in the oven for 30-35 minutes or until potatoes are tender (to test this, you should be able to slide a knife or fork into the potato with minimal force). 

3. Remove potatoes from the pan and place in a serving bowl/plate. Scoop leftover rosemary & salt from the pan and sprinkle over the potatoes. Gently squeeze the roasted garlic from their skins (it should be soft now) and spread across the potatoes. Discard lemons or if you like a citrus taste, drizzle juice over the potatoes. Serve warm. 

Serves / 4 as a side

Total Preparation time / 5 minutes 

Total Cooking time / 33-38 minutes 

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NIGELLA'S SLIMMING SECRET IS PILATES, NOT DIETING

The world's favourite volumptous chef Nigella Lawson has whittled down her curves in a matter of months! Lawson, 52, has reportedly lost three stone (19 kilograms) over the past few months and attributes this weight loss to good old fashioned exercise, not extreme dieting. 

The cuisine queen has dropped two dress sizes by indulging in regular Pilates and running. "“Exercise is the only thing that means I can still eat. It’s about keeping the status quo,” Nigella said in a recent interview. Lawson also revealed that has a very interesting running regime! “I’ve got a treadmill upstairs. I lock the door so no-one can come in. I just wear a bra and a pair of trainers when I run". What a great (and confronting) way to start motivated! 

Nigella has found another benefit of exercise; it relieves her stress. "I play very loud music - disco and 1980s - and sing (when I am on the treadmill). “I’ve got a terrible voice. Running and singing clears my head because I’m such a frantic worrier." 

Nigella spoke openly about her weight battle at her husband's gallery opening this week. "I like my food and I'm not going to diet so it has to be exercise for me,' Lawson explained. The self-proclaimed food lover has struggled with her weight publicly for years and is very happy to be back in shape and looking toned and trim. Interestingly, the famous chef "didn't like eating as a child". As a child that attended boarding school, Nigella recalls that if she did not finish everything on her plate, it was brought back cold at the next meal and she was forced to eat it. "Lancashire hotpot brought back again and again - I remember putting it in the bin and hoping not to get found out and, of course getting found out! “At boarding school I used to read recipe books and think of all the nice food I wasn’t eating.” So that is how this world-renowned chef was born! 

Nigella attributes her new physique to regular Pilates classes and a decrease in alcohol consumption. 'I took up Pilates classes to help with my bad back some months ago and since I've been doing them, I've actually dropped a couple of dress sizes.' Lawson also frequently writes on her website (www.nigella.com/kitchen-witter) about her Pilates training! 

What to slim down and tone up like Nigella? Having no luck losing weight with extreme fad diets? Call Premium Pilates Studio today on 0402 680 724 or visit us online at premiumpilatestudio.com  to get back into shape and feel confident like Nigella. 

x E