Ladies (and Gents) Who Lunch from Sam Page on Vimeo.
Sam Page Fitness and The Veggie Grill took friends and clients to lunch at the Hollywood Production Center last week. Thank you Lucy Mardonovich,
Melissa Sandoval and Maria Ramirez, with mad love to my husband Bronson Page, too.
These are B and my favorite, road-tested recipes of 2009. I hope you agree. Now, dig in!!
Fiery Sweet Potatoes from the New York Times
Vegan Pumpkin Oatmeal Chocolate Chip Cookies by Jinxiboo
Chili sin Carne al Mole from “Vegan with a Vengeance”
Turkey Meatloaf by Mike Hitt
Organic Almond Milk by my mom, Marcy Francis
Vegan Pot Pie by EarthVegan
Herbed Spaghetti Squash by Emeril Legasse (more…)
NOW LISTEN UP, RECRUIT. If you want a leaner, harder body in time for summer, you must take action right now. Here are a few basic building blocks to cleaning up your diet and shedding that fat. (I’ll add to this list often, so check it for updates).
Eat often, and listen to your body (eat when hungry) but get into the habit of eating 6 small meals a day and NOT 3 squares. A “meal” is considered 1 serving of carbs and 1 serving of lean protein. If you don’t eat both, it’s not a meal. A “serving” is about the size of the palm of your hand.
Eat breakfast. Don’t ever skip it. It truly is the most important meal of the day.
Practice Zen Cheating™ (a Sam Page Fitness original). If you absolutely must cheat, I want you to get a chair, and sit in front of a mirror. Then, watch yourself while you eat or drink whatever it is you must have. Become fully conscious and fully aware of each bite, and watch your Adam’s apple as you swallow. This is a remarkably effective way to curb addiction. You can cheat as often as you like, but you must practice Zen Cheating.™
Consume a meal-replacement drink containing high quality protein within ONE HOUR of weight training.
Food is fuel. Before you eat, ask yourself: “Self, what am I going to be doing for the next 2 hours?” If you’re going to be sitting around in the house, don’t eat so much. If you’re going to be going to the gym, eat accordingly. You should think in terms of fueling your body for what you’re doing next, not eating for what you’ve already done. (more…)
The #1 thing that I have learned when accepting the custom Zig-Zag meal plan from my trainer, Sam Page is that, when you are given the plan, don’t question it; do it. Do not start substituting foods or asking Sam if you may substitute foods. You have engaged a professional and it makes no sense to augment, delete or substitute information which you have decided to follow. No more than you would second-guess your auto mechanic, your doctor, your lawyer or your accountant. If you adhere to the plan, you will see a marked change in your health and in your body contour/shape. After only 10 days, I began to see difference in the way my clothing fit me.
Conny Van Dyke is an accomplished actress, singer and songwriter whose career has spanned 20 years. Her guest starring role on CBS’ “Cold Case” last fall marked her return to prime time.
Although looking at the numbers on a scale can be helpful, it is also noticing the change/shift in your body shape. Muscle mass develops and body fat decreases. Both things are necessary to achieve a healthier and more physically attractive you. I have adopted the plan sincerely enough that it has changed the way in which I perceive food and it has broadened my understanding of how my body is happier. Even on my “Cheat Days” (Wednesday and Saturday), there are so many things that I would have eaten last year which I now wouldn’t think of eating! This includes the portions of these things. If you pay attention to your body, you will notice that it is repulsed when you even think of consuming a huge lump of something heavy and laden with sugars and starches. Your body has begun to respond to the right things it has been given and no longer wants to break-down for utilization the junk with which it was once forced to work.
Yes, I have lost 27 pounds. It has made a huge difference in my appearance but, and more importantly, it has made a huge difference in the way I carry myself, my ability to think more clearly and to be present. I do not have the same pain intensity in my back because I am not carrying the same load around. That means a lot to someone like me who has had 2 back operations and has some arthritis. (more…)
by BRONSON PAGE
For the past four years, I’ve spent a total daily average of $12 on breakfast and lunch from the cafeteria at work. This translates to about $3,000 a year, for four years… you get the picture. Plus we all grazed on snacks provided by the company. With the financial downturn, they were the first perk to go. If I went to lunch off-site, with coworkers, I would spend $20 instead of $12. So given the national belt-tightening, and the effect of company-sponsored Danish butter cookies on my waistline, I challenged myself to find an alternative to the self-indulgent work time nosh.
Choosing from Trader Joe’s selection of ready-made meals and other non-refrigerated goods, I assembled the following meals for about $50: breakfasts and lunches for two work weeks, with only three items that need refrigeration, and the rest fitting into a standard desk drawer.
I chose 10 different entrees: ready-made Indian, Spanish, Thai and quiche selections. They range in price from $1.49 to $2.19, and only the quiche requires refrigeration. I increased the protein with almond butter in place of peanut butter, and by mixing a can of tuna into the ethnic food selections before warming it in the microwave. The spiciness masked any heavy tuna flavor, and it tasted great.
Next time, I’ll try it at Von’s and let you know how it goes.
Borne of her desire not to “subsist on lemon water in the middle of winter,” Actress Gwyneth Paltrow asked her physician, a detox diet specialist, for an alternative to the Master Cleanse, (which is so two years ago). Says Gwyneth:
“[My doctor] actually thinks that the Master Cleanse can be dangerous because the liver is not supported by the nutrients it needs. What it came down to was this: you can detox easily and effectively while you continue to eat as long as you are cutting out the foods and other substances that interfere with the detoxification process.”
The cleanse itself focuses on antioxidant heavy smoothies and lots of spicy soups (like the watercress miso) and steamy herbal tea. Clients who have actually done the cleanse enjoyed the cucumber mojito and miso soup.
You can find the complete weekly menu (and obligatory medical warnings) here.
I’ve been helpless against fresh croissants since our honeymoon in Ibiza. The general manager of La Torre Del Canonigo, a hotel inside of D’alt Villa, baked them herself each morning. I wanted to recreate the magic on weekend mornings in our own kitchen here in L.A., but until recently I couldn’t find them.
That was until last night, on my Friday evening trip to Trader Joe’s, I saw these chocolate croissants staring back at me from the freezer case.
You have to prepare them a bit in advance, allowing them to proof (rise) overnight (about nine hours), but they triple in size, exposing all of those buttery layers of pastry. This morning, we brushed them with a little egg wash and baked them for 22 minutes, resulting in as good a croissant as any I’ve had: browned and flaky, with just the right amount of dark chocolate. To be extra glamorous, you could even drizzle them with a bit of dark chocolate. And for less than $1 each, you can have four of these European culinary delights for the price of a Starbucks venti mocha. That’s what I call tightening your belt.
My sister insists it doesn’t matter how long we leave the cooked turkey out. Isn’t this unsafe? How long is turkey okay to eat after it’s cooked? —Ruth, Los Angeles
Experts suggest a maximum of two days for all types of leftovers, beginning with the initial refrigeration. Others suggest that leftovers containing meat should be eaten within one to three days, while other leftovers may last as long as three to five days. If you freeze the turkey leftovers within 2 days, they will keep in the freezer for up to 6 months. When you reheat them, make sure the temperature rises to at least 165 degrees. Leftovers shouldn’t be left to set out for more than two hours. If you refrigerate them promptly, they’ll taste better too.
Kids, try this at home, because it’s healthy and delicious. I made it for Bronson and Conny last week and got rave reviews all around.
Herbed Spaghetti Squash - recipe by Emeril Legasse
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, (basil, chives, chervil, parsley and sage).
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
