Monthly Archives: March 2013

Tea, Coffee, Energy drink? 3 questions to ask

Posted on March 28, 2013 | Leave a comment

Many of us drink a cup of tea, coffee, a coke, energy drink or any caffeinated beverage regularly. Here are 3 questions I invite you to ask each time you reach for a caffeinated beverage:

What is my energy level?

How steady is the ‘boost’ I receive from the drink?

How much and how well did I sleep last night?

These questions help to give you more awareness in the effects of the caffeinated beverage specific to yourself. The more aware of how a caffeinated beverage affects you at different times of the day, the more you can gain a better understanding of what will help you feel your best. Caffeine is a stimulant and needs to be taken in balance for optimal health.

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Posted in Recommendation, Vivian Law

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Zen Exercise Garden?

Posted on March 25, 2013 | Leave a comment

I went to Canada Blooms yesterday and came across an ‘exercise garden’ that received an award for innovation. It is a wonderful innovation to plan an outdoor space with exercise in mind. One of my favourite ways to exercise is outdoors and many clients and friends feel the same way.

I would love for everyone to experience an indoor/outdoor space that is designed with mindfulness and physical activity in mind-a zen exercise garden.

And enjoying a nearby park is always a great too:

 

The view from an all time favourite run in a Toronto Park

The view from an all time favourite run in a Toronto Park

 

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Recipe: Sauteed Kale with Apple

Posted on March 18, 2013 | Leave a comment

Here is a recipe that I have used for a few years inspired by Eating Well magazine and Feeding the Whole Family cookbook. I generally like organic black kale best for the milder flavour and texture. The mix of butter, brown sugar, dijon mustard and apple cider vinegar brings the flavours of kale and apple together very nicely. This is a veggie side dish that is finished up quickly!

1 bunch organic black kale

1-2 royal gala apples, cored and sliced thin

1 tablespoon of salted butter

1 teaspoon brown sugar

1 teaspoon dijon mustard

1 teaspoon apple cider vinegar

In a skillet, melt butter over medium heat, saute apple slices and sprinkle with brown sugar for 2-3 minutes. Add kale and saute until kale is bright green and desired tenderness, 2-3 minutes. Stir in dijon mustard and apple cider vinegar.  Enjoy warm or at room temperature.

Sauteed Kale with Apple

Sauteed Kale with Apple

 

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Posted in antioxidant, gluten free, Greens, Healthy food, healthy recipe, plant food, Recipe, Veggies, Vivian Law

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The Bond Workout

Posted on March 11, 2013 | Leave a comment

Daniel Craig as agent 007 James Bond has been a physical fitness inspiration to me since Casino Royale. I like the concept that mental and physical fitness is referenced in the book by Ian Fleming-‘Bond was determined to be completely fit and relaxed…’  Bond has lunch, sits by the window gazing out at the sea as he awaits the massage he ordered. Those are some really good relaxation techniques that he uses…Granted, he is getting ready for a long night of gambling-a performance that requires mental and physical strength, agility and relaxation.

We can take the philosophy of having a balance of mental and physical strength, agility and relaxation and apply it to handling our daily lives even when we are not fictional secret killer agents. We had a lot of fun looking into and testing a Bond inspired workout at our studio recently, here is the workout if you would like to try it:

http://www.befiteveryday.com/the-bond-workout/

Ps. It is challenging and the Indo Row water rower is the icing on the cake for this workout

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Posted in Indo Row, Vivian Law, water rower, Workout

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Recipe: Fennel, Blood Orange and Avocado Salad

Posted on March 4, 2013 | 1 comment

This recipe is adapted from Bi Rite Market’s Eat Good Food. The combination of crunchy fennel, sweet and tart blood orange is offset by the creaminess of the avocado. If you have access to dungeness crab, this salad reaches another level of delicious topped with crab.

1 medium fennel, sliced thinly (fronds removed and reserved for soup)

2 blood oranges, peeled and sliced crosswise

1 small shallot finely minced

fresh juice from 1/2 a lemon

2 tablespoons olive oil

salt and pepper to taste

In a small bowl, whisk together shallot, lemon juice, salt and pepper. In a large bowl, toss sliced fennel with dressing. Add avocado on top and salt lightly. Top with blood orange slices. Enjoy at room temperature.

 

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Posted in gluten free, Healthy food, plant food, Recipe, Veggies

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