Thursday, November 29, 2012

Our Loyal & Generous Bodies



We are constantly assulted with false body images of celebrities, models and other media, designed to have a certain "look", a look that is unacheiveable and unrealistic, even for the people being portrayed.

Have you seen The Dove Film? With this level of unreality surrounding us, is it any wonder we can be so self-critical? No one can live up to this image, nor should we make ourselves crazy and unhappy in trying.

I work with so many wonderful men and women who make the commitment to themselves to value their fitness every  single day.
They have made the small changes that make a big difference to their health and have learned how to take better care of themselves and their families.

They have grown in understanding of the body's natural state of health and work with the body rather than fighting it, resenting it or hating it. Asking them to love and appreciate the body they currently live in has been challenging for many.

We have such a hard time perceiving ourselves in a positive way. We allow others to influence what we believe we should look like and in turn allow this to determine how we treat ourselves.

Gratitude for the benefits of healthy movement, the ability to create and care for our children and loved ones, feeling our aliveness, all starts to shift our thinking and brings us to a greater awareness of how we can take better care of ourselves.


The difficulty in appreciating our bodies was eloquently described by a beautiful woman who has recently acheived what most of us would consider an a amazing feat - climbing to basecamp at Mt Everest.

"You know, I bore people to death with telling them that I realised climbing to Basecamp (only a few weeks ago) how loyal and generous this body is and I talk to it as it if is letting me down constantly. While it isn't.

It got me up a few mountains, yeah I am not as fit as I used to be, or as thin or muscular as I used to be, and I have a layer of pudge on my stomach that refuses to budge.

But I am 48 and dang it, the stuff this body can do is pretty amazing. Most of the things on that list I can do. And more. It's a matter of seeing things differently, I have come to realise."

See yourself as the unique and beautiful creature that you are and live accordingly.

Health and fitness is NOT about what you look like - it is about how you care for yourself, mind and body.








Thursday, November 8, 2012

Sensational Salads II



Tomato & Bocconcini Balsamic Salad
serves 6  preparation 10 mins


Ingredients
2 x 400g tomato medley
1 large red onion sliced
200g tub of bocconcicni, drained and torn in half
1/2 cup pitted balck olives
1 cup basil leaves

Dressing
3 tblspns olive oil or flaxseed oil
2 tblspns balsamic vinegar


Combine oil and balsamic
Arrange tomatoes, onion, bocconcini, olives and basil on a serving platter, drizzle with dressing and enjoy!





Salmon and Asparagus Salad
serves 4  preparation 20 mins  cooking 10 mins

Ingredients
400g skinless, boneless salmon fillets
1 bunch of asparagus, ends trimmed
100g snow peas
400g can cannellini beans, rinsed and drained
125g Brie cut into thin wedges
Dressing
1 1/2 tbsp white wine vinegar
1 1/2 tbsp olive oil
2 tsp finely chopped dill
1 tsp Dijon mustard

1. Preheat oven to 180C or 160C fan-forced.
Line an over tray with baking paper. Place salmon on baking tray and cover with another sheet. Bake for 10 mins until just cooked. Set aside to cool.
2. Place asparagus and snow peas in a large heatproof bowl and cover with boiling water. Stand for 1 min then lift out and plunge into iced water. Stand for 1 - 2 mins then drain and pat dry.
3. Cut asparagus and snow peas in half lengthways. Break salmon into large flakes and arrange on a platter with asparagus, snow peas, beans and brie.
4. For the dressing, combine ingredients well and season to taste. Drizzle over salad and serve.





Tomato and Olive Salad
serves 6  preparation 10 mins

6 ripe tomatoes, sliced
1 small red onion, finely sliced
2 tbsp chopped parsely
1/4 cup pitted green olives, halved
2 tbsp each Red wine vinegar and olive oil

Arrange tomato slices on a serving platter and top with onion. Scatter parsley and olives.
Drizzle vinegar and oil over the salad, season with salt and pepper to taste.