Recipe of the Week: Turmeric Milk

Turmeric Milk
“The Golden Milk for cold, flues or a tasty drink”
From: FreshBitesDaily Recipe Blog


• 2 cups of milk (or substitute coconut milk)
• 1 teaspoon dried turmeric (or one-half inch fresh turmeric thinly sliced or diced)
• 1 teaspoon dried ginger (or one-half inch fresh ginger thinly sliced or diced)
• A sprinkle of black pepper
• Honey to taste
1. Place milk in a saucepan over medium heat.
2. Add turmeric, ginger, and pepper. Stir well if you are using the dried spices.
3. Let the milk begin to simmer- small bubbles will form on the sides of the saucepan. Stir.
4. Allow to heat for another minute or two being careful not to let the milk overheat. Continue to stir at this point to get better heat distribution.
5. Turn off heat, cover, and allow the mixture to sit for ten minutes or so to improve the infusion.
6. Strain the milk through a strainer if you have used fresh ingredients.
7. Serve warm.

By balancedmotionblog Posted in Recipes

Recipe of the Week: Spinach Steak Salad

Spinach Steak Salad


Spinach (as much you desire)
Handful of walnuts
Handful of cranberries
¼ sliced red onion
Goat cheese (as much you desire *TIP* powerful flavor so recommend not to much)
1 tbsp balsamic vinegar (adjustment to measurement is determined by amount of spinach used)
2 tbsp poppy seed dressing (adjustment to measurement is determined by amount of spinach used as well)
Thin slices of cooked steak (as many as you would like to add in salad)
Top with salt and Pepper to taste

1. Prepare a marinade steak and cook until cooked enough for you.
2. Wash spinach and add to a bowl. Keep refrigerated until ready to serve.
3. Before serving, add the walnuts, cranberries, red onion, goat cheese, steak, balsamic vinegar and poppy seed dressing.
4. Toss salad and add salt and pepper. Ready to serve.
Enjoy 

Vlog: Class Vid Week 1

It’s Vlog day and we have a little something different for you today 😀 Today’s video features two Pilates students who have been with the Studio for a couple of years now. Check out the beautiful suppleness of their spinal movement and amazing core control! These women rock! Click here to view.

Recipe of the Week : Roast Chicken with Potatoes and Butternut Squash

Roast Chicken with Potatoes and Butternut Squash

• 2 tablespoons minced garlic, divided
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rubbed sage
• 1 (3 1/2-pound) roasting chicken
• Cooking spray
• 12 ounces red potatoes, cut into wedges
• 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
• 2 tablespoons butter, melted
1. 1. Preheat oven to 400°.
2. 2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. 3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
4. Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle’s 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash. —Sara Schneider

By balancedmotionblog Posted in Recipes