Spring takes Flight

Welcome! Spring is officially here, it is an opportunity to shed layers of clothing, shake off the winter chills. Travel season is in full swing. But we dread the stress of airports, pounds gained and feeling stiff. Upon return, many of us have a difficult time getting back into the swing of things, including self-care and Pilates.

“Pilates helps me sleep better and focus more therefore I travel much more rested.”
We are fortunate to have a community of amazing students, including Camille Aspite, a dedicated long time Pilates practitioner. She flies frequently for business and I asked Camille about travel because she always appears to be so very cheerful and calm. “Pilates absolutely helps with travel. I make sure to take classes the week before and maybe an extra one the day before. Pilates helps me sleep better and focus more therefore I travel much more rested.” She also tries to get in walks before meetings and does some stretching and jumping. Camille said “After meetings, relax with a walk or trip to the spa. Have a glass of wine. Most importantly, if you don’t have time to work out, don’t stress, give yourself permission to skip your routine. We put too much pressure on ourselves!”
Travel prep tips from Camille
Before you go
  • Visualize your upcoming trip activities.
  • Direct flights, avoid layovers
  • Apply for TSA or global entry in advance (avoid removing shoes and laptop hassles)
  • Pack light by packing clothing that can work double duty
  • Always have travel toiletries ready to travel
  • Lay out clothes night before
At the Airport
  • Arrive early and collect your thoughts
  • Eat and shop for forgotten items, water, toiletries, t- shirt
  • Push luggage to protect shoulder
  • Use airport carts.
  • Walk the airport (you can sit on the plane)
On Board Tips from Martha
  • Stay hydrated
  • Walk the aisles (if allowed)
  • Get up every hour if possible Move your body
  • Breathe
  • Sit actively. Exercises below will get you started.
(click here)

Sit upright, in Chair Position with your back away from seat back. Feet flat on floor.
Watch out for your drink on the tray table. (hee hee)
Parallel Calf Raises. Rise up to tip toe. Alternate feet. 10x External rotation Calf Raises. Rise up to tip toe. Alternate. Heels glide past one another. 10x
Extend each leg: Flex and point. Alternate legs. 10x Marching: Parallel legs. Raise and lower leg. Alternate. Feet stay parallel to the floor. 20x
Roll up a magazine and hold it with both hands facing down. Flex wrists in opposite directions. Hold for 3 breaths. Repeat. Palms up. Repeat. Hold for 3 breaths. Repeat
Hope these tips help you to manage the stress of flying. Enjoy your trip. More about travel in upcoming posts.

A special thank you to Camille Aspite for being a good sport and sharing her knowledge. Enjoy your travels and may your adventures bring you back safe and sound.

Be well.

Chelsea's Recipe of the Month

Tortilla Española is basically a potato omelette. I used to make it all the time when I worked as a sous Chef at Tinto restaurant in Philadelphia, which is a Basque style restaurant, and we used to serve them for Sunday brunch. Everyone hated making it because it was time consuming (we had to make 10) and it was quite challenging to get it done in time for service (but I always love a challenge). I decided to add Nduja when I made this for my family last weekend because I really like the flavors and spices of this particular one that I have. My best friend works at this butcher shop/ salumeria in Brooklyn and they make fantastic charcuteries. Nduja is basically a spreadable salumi originally from Calabria, Italy. This dish is typically served room temperature as a snack or breakfast or lunch. I have also made this with sweet potato and spinach for my 1 year old son and he loved it. Traditionally, it is just made with potatoes and eggs and sometimes with onion but it's totally customizable and can put whatever you want in it. But I really like this combination.

Tortilla española with Nduja

4 -5 medium size russet potatoes (peeled and medium diced)
1 med-large size onion (small dice)
3 eggs (beaten, I prefer using the stick blender)
4 oz of nduja (I get this from Ends Meat Salumeria in Brooklyn, NY)
Really good EVOO - I use Frantoia
1T Finely chopped parsley

Preheat oven @ 300F.
Heat up a large nonstick skillet on medium heat with a good amount of olive oil. Cook the potatoes, (season with salt and pepper) tossing and turning until cooked all the way through and preferably with no color (about 15 mins) While the potatoes are going, heat up a small nonstick pan with olive oil and slowly cook the onions until softened, about 10 mins. When both the potatoes and onions are cooked, combine the onions with the potatoes and set aside for a minute. Using the same small nonstick pan on low heat, put half of the nduja on the pan in little clumps all over and let it melt slightly, it will release fat which will help release the tortilla when it's ready to flip. Dump the potatoes and onion mixture in the pan and level it out, then pour the beaten egg over it (you may not need to use all of the egg). Ideally, you want the pan to be filled with potatoes and when you pour the egg, it should just fill the little crevices in between the potatoes. Put the rest of the Nduja on top of the potatoes in little clumps and sprinkle parsley all over. Turn your heat to super low and cook the tortilla until it's just about set. Meanwhile, heat up the same size nonstick pan on low-med heat and using a brush, coat it liberally with olive oil. Once your tortilla is almost set (75%), place the other heated pan on top of the pan with the tortilla, (make sure you are wearing over mits) and flip. Once you have flipped it, use a rubber spatula to tuck in the sides all around the tortilla to make a nice rounded edge. Place in the oven to fully set for about 5-6 minutes. Check for fineness and flip on a plate. Serve warm or at room temperature.

~ Chef Chelsea ~