Last week I taught a yoga class and at the beginning I read a quote to the students I recently discovered by Theodore Roosevelt. “Do what you can, with what you have, where you are.” To me, this quote can be applied to so many things in our lives. If you just started yoga can you be satisfied with being a beginner and not having the most open hamstrings? On a weight loss journey? Can you appreciate what you have lost so far versus how much further you need to go? Or even better, let go of being that size you think you should be? Eating healthy and being active is what really matters most.
Maybe we just all need to pause for a moment and be more present and grateful? I don’t know about you, but I think Teddy must of been a yogi!
In this week’s The Keri Report:
- Keri’s Kitchen: Making Kick A** Pasta Salads
- Is It Even Possible To Follow A N0-Carb Diet?
- 8 Fun Ways To Drink More Water If You Hate Water
Keri’s Kitchen: Making Kick A** Pasta Salads
As you all know I am a huge pasta lover and with summer around the corner it’s the perfect time of year to start thinking about pasta salads. Thanks to my friends (and client) at Barilla they created a Pasta Salad Recipe Builder (available here) which basically is a fail safe way to a healthy dish. And, I don’t know about you but I am always looking for new inspiration.
For example, when I saw this recipe by Chef Lorenzo Boni combining avocado and chick peas, just a few of my favorite things, I was like – WOW – must try! Truthfully I am NOT a kale lover, but totally able to overlook here! Pasta definitely partners perfectly with vegetables, beans, lean proteins, olive oil and herbs—exactly the kinds of nutrient-rich foods I am always talking about.
1 box ditalini pasta
5 tablespoons extra virgin olive oil
1 bunch of kale, stems removed
2 lemons, juiced
4 tablespoons romano cheese, grated
½ clove of garlic
3 ripe avocados, diced
1 can chick peas, drained
Salt and black pepper to taste
1. Cook pasta according to directions, drain one minute shorter
2. Drizzle with 1 tablespoon of olive oil and let cool down on a tray
3. Meanwhile, in a blender process in pulses kale with garlic, romano cheese, salt, pepper and lemon juice
4. Add remaining olive oil and keep blending for 30 seconds until smooth
5. In a large bowl combine pesto with diced avocado, pesto and pasta
6. Stir well and serve at room temperature
Last week I “ranted” a lot about carbs and how most people are still clueless about them. Well brace yourselves, here I go again! Loved being interviewed for this story in Women’s Health. NO-carb?? Sorry (but not really sorry), not possible! Carbs are in practically everything we eat….read on my friends.
Growing up I could never understand that my father hated to drink water. He thought it was boring. Really, Dad? Hmmm, definitely dodged that gene. However, after many years of being a nutritionist I have discovered he is not alone. Thanks to Vitamin Shoppe on this fun story (and including me), to get more people to drink up!