quick – Move Well with Amy Rizzotto

June 19, 2013

White Asparagus & Shiitake Mushroom Salad w/ Balsamic Reduction

In need of an idea for a quick summer salad that tastes delicious? I was too. Salad’s can get boring, especially for those of us that eat them on the regular. It’s important to change up the ingredients to keep your interest (and this healthy habit) alive and well.

On my first trip ever to the AdMo Harris Teeter, I was inspired at the sight of white asparagus. The pale sister of glowing green asparagus, white asparagus is rare to find fresh in the US. Luckily, I caught the tail-end of prime asparagus season and seized the opportunity to snag this porcelain beauty.

This spring treat boasts a pretty impressive nutritional profile. Not only does Asparagus provide a natural liver detox, it is fortified with folate and vitamins E, A, and C to help protect you against heart disease. Folate, or B9, has also been linked to cellular regeneration (aka healing power). Vitamin E is shown to help fight Type II diabetes, and vitamins A and C will steel you against certain types of cancer and cataracts. Asparagus also contains potassium (as does its green cousin the avocado), which helps lower blood pressure and may reduce LDL cholesterol (that’s the bad kind).

Having selected my star ingredient, I decided to pick up some yummy shiitake mushrooms and arugula to round out the salad. For dressing, I decided to go sweet and simple with a balsamic reduction. The mild white asparagus paired nicely with the earthiness of the mushrooms, bitter bite of arugula, and sweet finish of balsamic.

Give this easy recipe a whirl for yourself, and if you aren’t lactose-intolerant or vegan, a hit of pecorino romano shavings would be delicioso!

Warm White Asparagus & Shiitake Mushroom Salad:

(Serves 4)

What You’ll Need:

3 tbs olive oil
1 bunch white asparagus (substitute green if unavailable)
2 cups shiitake mushrooms, sliced thin
5 oz arugula (or 1 bag/box)
salt & pepper to taste
1 cup good balsamic vinegar (for the reduction)

How to Make the Salad:

Thoroughly wash your mushrooms, asparagus and arugula (unless pre-washed).
In a large saucepan, heat 1 tbs olive oil over medium heat. Add your asparagus, spreading it into a single layer, and sprinkle with salt and pepper. Cook, stirring occasionally, for 8-10 min or until al dente (you can get a fork in but the spear doesn’t slip right off). Remove from heat and slice into 2 inch pieces.
Simultaneously with step 2, heat another large saucepan with 2 tbs olive oil over medium heat. Add your mushrooms and a pinch of salt and pepper. Sauté until mushrooms begin to brown, or about 5 min. Remove from heat but leave the pan on your stove. Add your arugula to the same pan and give it a quick warm up for 1-2 min.
Plate immediately, starting with the warm arugula as your base and equally dividing the asparagus and shiitake between four plates.
Drizzle with the balsamic reduction (recipe below) and enjoy!

How to Make the Balsamic Reduction:

Pour your balsamic vinegar in a small saucepan over medium heat and bring to a boil.
Turn down the heat so that the boil reduces to a simmer.
Stir occasionally and allow to simmer until the vinegar has reduced by at least half – though I liked to let it go longer for a thicker consistency.
Allow to cool then drizzle over your plated salads to finish.

May 23, 2013

Vegan Carrot & Sweet Potato Soup

Soups are normally a fall and winter staple in my diet, but having recently purchased a Vitamix I couldn’t help but try out one of my favorite recipes in my new toy. This recipe incorporates nutrient-dense carrots and sweet potatoes. These orange superstars contain alpha carotene, which protects against cancer, and beta carotene, which the body converts to vitamin A and helps prevent age-related macular degeneration. Almost all orange whole fruits and veggies may also have an anti-inflammatory effect, which is great news for all my runners and high-intesity athletes out there whose fitness takes a toll on their joints. Best of all, this recipe is incredibly easy to make and economical.

Vegan Carrot & Sweet Potato Soup

What You’ll Need:

1 tbs coconut oil
1 large sweet onion, chopped
1 lb carrots, chopped
1 large or 2 small sweet potatoes, chopped
4 cloves garlic, minced
1/2 tsp Jamaican All-Spice
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Cayenne Pepper (double down if you like it spicy)
Salt & Pepper (to taste)
1 carton (or 32 oz) organic vegetable stock (low sodium)

How to Make It:

Heat oil in a large (5-6 qt) saucepan over medium heat. Add onions sautéing 5-7 min or until tender and translucent.
Add garlic, all spice, cinnamon, nutmeg, cayenne and salt and pepper, cooking for another 2-3 min.
Add sweet potatoes and carrot.
Add vegetable stock, bring mixture to a boil, then reduce to a simmer for about 15 min. The potatoes and carrots should be easy to pierce and pick up with a fork but not falling apart.
Finally, use a standing or hand blender to purée the mixture in your saucepan until smooth.
Adjust your seasoning for spice and saltiness. Serve hot and enjoy!

I poured this mixture into canning jars making it an easily transportable lunch for the office. Pair it with a side salad or some roasted veggies for a delicious, gluten- and dairy-free midday meal.

May 14, 2013

Honey Ginger Carrots and Kale

Carrots and kale deliver a one-two nutritional punch packed with anti-inflammatory properties and potent antioxidants. Inflammation is at the root of much that harms and hurts us as we age, affecting everything from the skin and joints to our cardiovascular health and risk of disease. Antioxidants are crucial internal warriors, fighting of damaging free radicals at the cellular level. Both veggies feature high concentrations of Vitamin A in the form of beta carotene, important for safeguarding those peepers, and Vitamin K, essential for bone health and blood clotting. Kale is also an excellent plant source of calcium, which is especially crucial for us ladies out there as we age.

This recipe makes for a great side dish to any meal. I served it alongside black rice cooked in green teach (antioxidant obsessed much?) and homemade, slow-cooker BBQ pork ribs.

Honey Ginger Carrots and Kale

What You’ll Need:

4 cups kale, chopped (thicker stems removed)
2 cups baby carrots, sliced thin
2 Tbs olive oil
2 Tbs coconut oil
2 1/2 Tbs raw honey
1 Tbs fresh lemon juice
1 inch fresh ginger, grated
2 Tbs toasted sesame seeds

How to Make It:

In a large skillet, melt oils with honey over low heat. Stir in grated ginger and lemon juice.
Stir in carrots and toss to coat. Increase heat to medium and cook 5 min until heated through.
Add kale and cook another 5-7 min, covered and stirring occasionally, until veggies are tender but still bright and al dente.
Add sesame seeds and remove from heat. Serve immediately.

February 24, 2013

Shaved Brussels Sprout Salad w/ Pine Nuts

Shaved Brussels Sprout Salad w/ Pine Nuts

12-15 brussels sprouts, shredded (yield 6 cups)
½ cup pine nuts
1 tsp olive oil
pinch of sea salt

1. Using mandoline, shred brussels sprouts 1/8″ thick–yield should be approximately 6 cups. Place shredded brussels sprouts in a large colander and wash thoroughly.

2. Pre-heat oven to 350° F. Toss pine nuts in olive oil and salt and spread on a small baking sheet. Bake in pre-heated oven for ~5 min, checking frequently to be sure they don’t burn.

3. In a large bowl, combine shredded brussels sprouts, toasted pine nuts and lemon vinaigrette (recipe below), massaging the ingredients to thoroughly coat. Cover and refrigerate for at least 1 hour before serving.

Lemon Vinaigrette

1/2 cup olive oil
4 tbs fresh lemon juice
1 tbs minced shallot
1 tbs corse Dijon mustard
1/2 tsp grated lemon peel
1/2 tsp honey
1 tsp fresh thyme
salt & pepper to taste

1.Combine all ingredients in a small glass bowl. Whisk vigorously to combine.

December 20, 2012

MoYoga Power Lunch Plan (PLP)

We’ve all read the articles and listened to the NPR story about how sitting at a desk all day is bad for your health. Studies show that sitting for extended stretches can disrupt metabolic function leading to a variety of ailments. One study in particular found that sitting for 11 or more hours per day increased the risk of death by 40%, regardless of other activity levels.

When I started to hear these grim predictions–in my mind akin to those for the end of the world as we know it–I saw a big, glitzy Vegas billboard flashing “Welcome to the rest of your life. You are S.O.L. suckers. ” So, are we truly shit out of luck?

Fear not my fellow office drones, you are not doomed to this fate. How come? There are a lot of things you can do to counterbalance your sedentary occupation. From sitting on an exercise ball instead of a desk chair (all the cool kids are doing it) to breaking up your day with a couple 15-minute walks, it may be easier than you think to transform your daily routine for better health. While it is the small things like those I just mentioned that will make a difference in the long-term, if you want more immediate results–more energy, burning off those omnipresent holiday cookies, etc–the bottom line is you need to get up and move. To help you with this try my work-week, Power Lunch Plan (PLP). And yes, I did just create my own acronym…this is D.C. after all.

The Urban Dictionary defines ‘Power Lunch’ as the following:

A gathering of co-workers or of mostly young male corporate douches (see yuppies) for a 3-hour lunch on the clock that includes such things as a motorcade of Lexus and BMW automobiles, motivational speakers, cheers, steak, and talk about something like the “bottom line” or bonuses or something. Supposedly a motivational event, but usually turns out to be a feast of gluttony and ruined neckties. Newly motivated and encouraged participants are expected to go back to the office and make phone calls and fire off emails and achieve results, but most usually end up at a local boozer and get tanked before happy hour even starts.

My version of the power lunch is quite different. It’s all about using your precious lunch break a few times a week to get up and get moving.

MoYoga PLP*:

30 min interval training on a treadmill, 5 min cool down, 5 min stretching, 3 days a week:

Begin at 4 mph, incline level 10 for 2 min. Increase to incline level 12 for 2 min. Increase to incline level 15 for 2 min.
Reduce incline to 0 and increase speed to 7.5 mph (or a comfortable running–not jogging–pace for your body) for 2 min. Increase speed to 8.5 mph (or a challenging running pace for your body) for 1 min. Reduce speed to 6.5 mph (or an easy running pace for your body) for 1 min.
Reduce speed to 4.1 mph, incline level 13 for 2 min. Increase to incline level 15 for 2 min. Decrease to incline level 13 for 2 min.
Reduce incline to 0 and increase speed to 7.5 mph (or a comfortable running–not jogging–pace for your body) for 2 min. Increase speed to 8.5 mph (or a challenging running pace for your body) for 1 min. Reduce speed to 6.5 mph (or an easy running pace for your body) for 1 min.
Reduce speed to 4.2 mph, incline level 15 for 2 min. Decrease to incline level 12 for 2 min. Decrease to incline level 10 for 2 min.
Reduce incline to 0 and increase speed to 7.5 mph (or a comfortable running–not jogging–pace for your body) for 2 min. Increase speed to 8.5 mph (or a challenging running pace for your body) for 1 min. Reduce speed to 6.5 mph (or an easy running pace for your body) for 1 min.
Do 5 min cool down followed by at least 5 minutes of stretching.

Do this workout on three lunch breaks a week for a month and I guarantee you’ll look better and feel much more motivated for the second half of your workday. Your boss will be amazed at how breaking a sweat will boost your afternoon productivity.

Use the impending doom that is the predicted end of days as motivation to start making healthy, lifestyle-changing decisions for your lunch breaks today. No time like the present, right? And when the world doesn’t magically implode tomorrow (knock on wood), use your renewed sense of gratitude for the ground beneath your feet to take out your own personal insurance policy for a happier, healthier more energetic future.

* Unfortunately your ability to try my PLP is contingent upon access to a gym in or nearby your office. Luckily, for many folks in D.C. employers are wising up to the importance of providing employees access to fitness facilities.

September 7, 2012

Lebanese Cabbage Wraps

I’m a huge fan of Lebanese dolmas (stuffed grape leaves) with lamb, so when I was trying to think of a new recipe to put my healthy spin on these were a no-brainer. Don’t get me wrong, there is nothing wrong with eating the delicious lamb version of these babies. That said, on those nights when I get back late from a double session at my studio–e.g. tonight my ass got handed to me in a power yoga class, immediately followed by my first pilates class in over a year–I like to have something healthy ready to go in my fridge so I don’t just punish a jar of peanut butter or eat a whole bag of TJ’s Dark Chocolate Honey Mints.

My version of dolmas are made with cabbage leaves instead of grape leaves and ground turkey meat instead of lamb. Cabbage is rich in vitamins K, C and B6, as well as folate. It also contains large amounts of glutamine, an amino acid that has anti-inflammatory properties—key for athletes and those with joint issues. 90% lean ground turkey delivers 30g of protein at only 150 calories for a 3.5oz serving. The best part? Infused with yummy turmeric, ginger and all spice, they taste really freaking good. Scout’s honor!

Here’s what you need:

1/2 cup bulgur
1 large head Savoy cabbage
2 tbs extra-virgin olive oil
2 cups finely chopped white onion
1 shallot, minced
3 cloves of garlic, minced
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp all spice
1/4 tsp cinnamon
salt and pepper (to taste)
12 oz ground turkey
1/2 cup flat-leaf parsley, coarsely chopped
1 large egg
1/2 cup white wine
1/2 cup reduced sodium chicken broth
2 tbs grated lemon zest (divided)
2 tbs lemon juice

Here’s how you do it:

Prepare the bulgur according to package instructions and set aside in a large bowl.
Preheat oven to 325°F.
Bring 2 1/2 cups of water to a boil in a large saucepan. Trim the bottom of your cabbage and separate the leaves. Place the 12 largest leaves in the boiling water, cover and reduce to medium heat. Cook the leaves until they soften (about 8 minutes) then remove from water and set aside to cool. Keep the remaining cabbage leaves uncooked.
While the cabbage is cooking, heat the olive oil in a large skillet over medium heat. Add your onion and shallot and sauté for 5 minutes. Add your garlic and sauté for an additional 2 minutes. Add your salt, pepper, turmeric, ginger, all spice and cinnamon and cook for another 2-3 minutes to combine and infuse the flavors.
Transfer the onion mixture to your bowl of bulgur and let stand until cool enough to handle. Add the lightly beaten egg, parsley, 1 tbs lemon zest and ground turkey. Give the mixture a good knead until it all comes together, well blended.
Line a 9×13-inch baking pan with some of the uncooked cabbage leaves. Take the cooked cabbage leaves and place about a 1/3 cup of the filing at the root end of each leaf. Fold in the sides and roll it up like a burrito. Lay the rolls seam side down in the pan.
Combine the lemon juice, remaining lemon zest, chicken broth and white wine. Pour the mixture over your cabbage rolls. Cover the pan tightly with tin foil.
Bake the rolls for 40 minutes, or until the thicker veins of the cabbage leaves are very tender.
Plate and enjoy!

I usually eat two or three in a sitting. They are so full of fiber and protein that I always feel stuffed after eating a few. One of my favorite things about this recipe is that they keep well. I’d say they’re good in the fridge for up to a week.
Hope you like them!