OVER THE RAINBOW

What does one do when they have realised their dream, put determination into action and achieved their greatest aspiration? Work, of course.

This may sound rather like an anti-climax, but my partner Chris and I are finding working in our new Pilates studio anything but dull. In fact, it seems that when you attain your dream, work becomes extremely fulfilling, rewarding and dare I say it, FUN. You actually find yourself looking forward to work in the morning...what a crazy thought. 

 Ever since Chris & I received our Pilates accreditation, our big, hairy, audacious goal was to own our own studio and to instruct intimate, affordable and personalised Pilates classes. And through determination, motivation, skill and most importantly faith in ourselves we achieved this. I am not here to preach to anyone, however forgive me for expressing a few sentiments about my journey.

Aim high. Over the rainbow high.

Set frequent dreams, goals and aspirations for yourself, in your home and work life.

Listen to your gut, trust yourself and believe in your ability to be amazing and achieve remarkable things.

Be determined. Be passionate. Be courageous. Be fearless.

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DITA VON TEESE DRESSES UP FOR PILATES

Dita Von Teese, burlesque legend, was snapped wearing this stylish outfit leaving a Pilates studio in Hollywood last week. And yes, she had just participated in a Pilates class. I don't know about other people, but I will freely admit that I look nothing like this after a workout. I really cannot be bothered after a sweaty workout to dress up. Saying this, I really admire that Dita Von Teese does go the extra mile and does bother to look super attractive before and after a workout. Looking at photos of Dita on the internet, I was unable to find a single one in which she looked anything short of perfection. Her fashion style is always 1940's & 50's, her hair is meticolously brushed and in place, her clothes are never ill-fitting, her makeup is pristine. Many say that Dita puts all this effort into her appearance so that she rarely steps out of her onstage character. What I would love to see her in a Pilates class, I wonder if she sweats at all....

Dita has been named one of the most beautiful people in the past decade and if you have the pleasure of attending one of her burlesque shows you will soon discover why. Dita has to stay very trim and toned for the daring dance moves that she exhibits whilst in an oversized martini glass onstage. Dita's exercise routine? "I do a lot of Pilates. I work out with Mari Windsor in LA. About 4-5 times a week." Whenever Dita travels she takes Pilates dvds with her. Dita also runs, dances and does yoga. As the dancer says "I love to eat, so I have to work out. I believe that variety is the key to keeping up the momentum and having a successful workout regime." Totally agree! 

Join Premium Pilates Studio today to get a trim & toned body like Dita Von Teese! Call 0402 680 724 or email inquiries@premiumpilatestudio.com. 

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PRAWN, CELERY & PARSLEY RISOTTO

I have to give a great deal of thanks to my mother and her mammoth cookbook collection for my inspiration in the kitchen. I swear every time I go to my parents’ house, my mother has a new cookbook that she’s obsessed with. She has dog-eared the pages, placed post-its on every recipe she wants to make (which is 100 out of 105 recipes most of the time, so I have never fully understood the point of this) and is bursting at the seams to tell me about the meals that she has / is planning to make. Its really sweet. The idea for this risotto came from a recent Weight Watcher’s ‘Takeaway’ cookbook that was shared with me as mum’s ‘new favourite’. Now, I adore risottos however they often are too rich or heavy for me to eat at night. This is why I particularly love this dish. No cream, no cheese, no butter and no fuss.

INGREDIENTS

• 200g peeled prawns, tailed removed
• 3 stalks celery, washed & finely chopped
• 1/2 cup fresh parsley, roughly chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups arborio cup
• 3 cups gluten-free vegetable stock 
• 1 small brown onion, finely chopped
• sea salt 
• coconut oil 

COOKING 

1. Bring vegetable stock to the boil and simmer, covered, until required. 

2. Meanwhile, heat coconut oil in a large saucepan over medium heat, adding onion and garlic when pan is heated. Stir for 4 minutes or until onion is soft. Add rice to the pan and cook, stirring, for one minute. Reduce the heat to low and add the hot stock, one ladle (1/2 a cup) at a time, stirring constantly until all the rice is absorbed. (This should take around 15-20 minutes depending on the heat of your stove). 

3. Stir in the prawns and celery and season with sea salt. Cook on low heat, stirring occasionally, for 5 minutes or until prawns are pink in colour and are cooked and heated through. Remove from heat and sprinkle with parsley, stirring this through if you like. 

Serves / 4 

Total Preparation time / 12 minutes (add more time if you are peeled & de-tailed the prawns yourself)

Total Cooking time / 27-32 minutes 

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CHICKPEA, PUMPKIN & BEETROOT SUPER SALAD

This has to be one of the most colourful salads I have ever had the pleasure of making (and eating!). I was inspired to pair the three key ingredients- beetroot, pumpkin and chickpeas, after reading a similar recipe in the September edition of ‘Recipes’. Recently I have become fanatical about adding sunflower seeds and/or pepitas (pumpkin seeds) to every salad I make, due to their extensive health benefits. If time is not on your side, you can use canned beetroot, but remember that lots of sugar is added to preserve it. Cheese such as goats, ricotta, feta or shaved parmesan can be sprinkled over the salad for more flavour (and a few more calories). Sweet potato can be substituted for pumpkin, as can lentils or cannellini beans for chickpeas. Such a versatile, vivid salad to play with!

INGREDIENTS

• 1 small raw beetroot, peeled & sliced or 200g canned beetroot, drained & sliced 
• 300g pumpkin, peeled and roughly chopped
• 1 tablespoon honey 
• 1 tablespoon coconut oil
• 1 x 400g tin of chickpeas, washed & drained 
• 100g baby spinach leaves, washed 
• 1/2 a small red onion, finely chopped
• 2 garlic cloves, finely chopped 
• a handful of sunflower seeds/kernels
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar

COOKING 

1. Preheat fan-forced oven to 180 degrees celsius. Line a large baking tray with baking paper. If cooking beetroot, place on the prepared tray and drizzle with half of the oil. Bake for 10 minutes. Meanwhile, combine the pumpkin pieces and honey. Place the honey pumpkin on the same tray and bake for 20 minutes or until vegetables are tender. (If only cooking the pumpkin, bake for 20 minutes only). 

2. Meanwhile, heat the rest of the oil in a small fry pan over medium heat. Add red onion and garlic and cook for 2-3 minutes or until onion is soft. Remove from heat to cool. 

3. Place chickpeas, baby spinach, red onion, garlic, sunflower seeds, and both vinegars in a large serving bowl. Toss to combine. Add cooked or canned beetroot and pumpkin and gently toss. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 30 - 40 minutes 

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JANUARY JONES- A 'MAD' PILATES ADDICT

January Jones has been spotted almost every week leaving one Pilates class or another all around California. There is no doubt whatsoever that this celebrity mother likes to keep in shape. January was most recently spotted fresh-faced after a class on Wednesday, October 3rd. Ms Jones looked calm as she breezed past photographers, wearing cute white cropped pants and a loose navy blue top. 

The 34 year old actress and mother of one claims that frequent Pilates sessions keep her fabulous body toned and trim for playing 1960's housewife Betty Draper in the hit TV show Mad Men. It is almost impossible to believe that this amazingly toned body gave birth to her son Xander just last September. 

January's career has taken off, resulting in a major role in the action movie X Men: First Class. January was asked to lose weight for this role and whittle away her curves. Whilst Ms Jones did agree to this, she speaks out that the juice diet she had to follow was very challenging and that she considered her character's body in the movie unrealistic. January informs that the producers of Mad Men encourage all the women in the show to keep their beautiful hourglass figures. She said in a recent interview that she wants girls to know that 'it's okay to have curves and be a woman' and that she 'wished more women would realise that that's want men like.' Amen! 

STIR-FRIED CAULIFLOWER WITH BLACK SESAME SEEDS

A recipe I made a little while back called for black sesame seeds and as I have quite a few of these seeds remaining, I am trying to gradually incorporate them into more cooking. Interestingly, I find myself preferring the slightly bitter black seeds to the more nutty quality of the white seeds. If you do purchase sesame seeds in bulk and do not plan to use them within the month, store them in the fridge as these miniature seeds contain a high content of oil. This stir-fry was inspired from a recipe in September’s ‘Recipe’ cookbook. I was drawn to it due to how simple it looked- the instructions took up only 1/10 of a page. It proved to be one of the tastiest stir-fries I have made in a long time. I highly recommend searching for black sesame seeds as they do intensify the flavour of this dish. Black sesame seeds can be found in the spice aisle of most major supermarkets and organic stores.

INGREDIENTS

• 1 small carrot, finely chopped
• 1 small red capsicum, finely chopped
• 1 cup red cabbage, roughly chopped
• 1 cup basmati rice
• 2 garlic cloves, finely chopped
• 350g cauliflower (or approx. 1/2 a cauliflower), cut into even florets
• 1 tablespoon coconut oil
• 1/8 cup gluten-free soy sauce
• 3 tablespoons gluten-free sweet chilli sauce
• 1 tablespoon black sesame seeds
• 3cm fresh ginger, finely grated 

COOKING 

1. Place rice and 2 cups water in a small saucepan. Bring to the boil, then simmer, cooking for 12-14 minutes or until rice is tender and all water has been absorbed. Remove from heat. 

2. Meanwhile, heat coconut oil in a wok over medium heat and swirl oil to coat. Add garlic, ginger and sesame seeds to the wok, stirring for 1 minute. Pour soy sauce and sweet chilli sauce into the wok, turning the heat to a simmer. Simmer for a few minutes, until the sauce has been reduced by half. Add carrot, capsicum, red cabbage and cauliflower to the wok and stir-fry for 7 minutes or until vegetables are just tender. Add the cooked rice into the wok and toss until combined well with the vegetables and the sauce. Serve warm. 

Serves / 4

Total Preparation time / 15 minutes

Total Cooking time / 20 minutes 

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BOCCONCINI, TOMATO & BASIL SALAD

In my world, bocconcini is up there as one of the ultimate cheeses in life. I can’t really describe why. These miniature Italian mozzarella cheese balls just do something to me. Translated, bocconcini means ‘small mouthfuls’ and originated in Naples, Italy. Initially made from the milk of water buffaloes, nowadays you will generally find bocconcini made from a combination of water buffalo and cow’s milk.

My boyfriend’s mother made this simple yet delicious dish on Saturday night, alongside tender Barramundi, lemon-zested prawns, guilt-ridden twice deep-fried potato wedges and a fetching walnut, beetroot and goat’s cheese salad. Whilst all these dishes were weighing down the table, I really just wanted to eat all of the bocconcini salad. The best and tastiest things in life always seem to be the simplest. 

INGREDIENTS

• 1/2 large bunch of basil leaves, washed & roughly chopped
• 1 tub of bocconcini (around 210g), drained & cut up into slices 
• either 1 punnet cherry tomatoes halved, 2 large tomatoes thinly sliced or half of each
• 1/4 cup balsamic vinegar
• Optional- 1 teaspoon garlic powder 

PREPARATION

1. Place tomato pieces in a single layer on the bottom of a small baking or cooking tin or casserole dish (I used a square tin 20cm x 20cm). Drizzle 1/3 of the vinegar on top. Top the tomato with the bocconcini slices, then drizzle another 1/3 of vinegar on top. (Optional step- combine the basil leaves and the garlic powder in a medium bowl and toss to mix well). Scatter the basil leaves on top of the cheese and pour the remaining vinegar over the top. 

Serve cold alongside a main dish. 

Serves / 4 as a side salad 

Total Preparation time / 10 minutes 

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