Get Your Body Organized for Summer!

Spring is over and summer vacation is on the way! But, what if you are going away and don’t have the time or inclination to go to a Pilates class? Toss an elastic, exercise band into your suitcase and watch this video to keep yourself going during your vacation. Whether you are walking on the beach, site-seeing or hang gliding, these fifteen minutes of Pilates exercises will get your body ready for any adventure you choose! You can do these exercises at the beginning of your day to warm-up, in the middle to re-energize or at the end to relax.

I just have 5 things for you to remember:
  1. Only do as many repetitions as you feel like you can for each exercise
  2. Increase repetitions when you feel ready to
  3. Bend your knees or elbows anywhere that you feel you need to
  5. Have Fun!
Enjoy your summer and I look forward to seeing you all in class very soon.


Chelsea's Recipe of the Month

Summer Quinoa Salad

This super refreshing and healthy salad is perfect for summer. You can bring it on a picnic, pack it for the beach, or serve is as a side for your next BBQ. This can definitely be made ahead of time and is actually better if you let it sit for a couple of hours to let the flavors marry.  Now, if you’re not a fan of quinoa, pearl cous sous is a great substitute - in fact, I used to make this salad with pearl cous cous at the restaurant to serve for “family” (staff) meals in the summer time.
  • 2 c cooked quinoa
  • 1 c sweet 100 tomatoes- halved or quartered
  • 1 large cucumber - small dice
  • 1 red onion, grilled
  • 2 T chiffonade mint
  • 2 T chiffonade basil
  • 1 T chopped parsley
  • EVOO - (I prefer to use Frantoia)
  • 1 lemon juice and zest
  • Fig balsamic (I use the Tubby Olive from the Reading Terminal Market)
  • 1 t dijon mustard

Mis en place (meaning everything in its place) is key here. Have all your vegetables cut up so all you have to do is mix in a bowl. 
  • Wash and cook quinoa. Let cool and set aside.
  • In a small bowl, whisk together 1 t dijon mustard, 2 T EVOO and 1/2 T fig balsamic. set aside.
  • Slice red onion about half inch thick and grill on both sides for about a minute and a half each side. Once grilled, put in the small bowl with the vinaigrette mixture and cover with plastic so that it steams and gets the onion soft and sweet. After about 15 mins, small dice the cooked onions.
  • Wash and cut tomatoes and cucumbers, set aside.
  • Put quinoa, tomatoes, cucumbers, onions, mint, basil and parsley in a big bowl. Using a microplane or a zester, zest one lemon then juice it over the salad.
  • Drizzle EVOO all around it and splash some more fig balsamic vinegar over it. Gently toss the salad with a rubber spatula.
  • TASTE and adjust seasoning.
*if you prefer, you can just small dice the red onion and add it raw. I do like grilling it because the natural sweetness of the onions come out and letting it marinade in the vinaigrette because it gives it another depth of flavor. 

**you can also add grilled chicken to this.

~ Chef Chelsea ~