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Saturday, 27 February 2016

GLUTEN-FREE CHOC-CHIP BANANA PANCAKES


Most Sunday mornings I make breakfast for myself and my husband, as we don't get a chance to eat breakfast together during the week (unless you count downing some cereal super quickly at 5am in separate rooms!) I try to be creative and make different types of pancakes most Sundays. A few Sundays ago I tried to make pancakes with no flour and just almond meal...they ended up being muffins as the pancakes wouldn't flip without breaking! I often do not get it right when I trying a recipe of my own and usually end up with a massive mess! However last Sunday I hit the nail on the head with these babies. You do not have to make them gluten-free or dairy-free if you do not want to; you can use regular flour and/or cows' milk. I just love how much flavour these pancakes have and how thick and tasty they are. Plus, eating chocolate for breakfast seems very naughty!

INGREDIENTS

  • 1 cup gluten-free self raising flour
  • 1 ripe medium banana, mashed
  • 1 heaped teaspoon ground cinnamon
  • 2 eggs, preferably free-range
  • a pinch of sea salt
  • 1/2 cup almond meal
  • 1/2 cup unsweetened almond milk (or whatever milk you choose)
  • 1 teaspoon gluten-free baking powder
  • 1/4 cup dark chocolate chips
  • 2 teaspoons extra virgin olive oil 
COOKING

1. Combine all the ingredients, except the oil, in a large mixing bowl and stir well. If the mixture is too dry for your liking, add a splash more milk at a time. As these are meant to be quite thick pancakes the mixture should not be runny. 

2. Add 1/2 teaspoon of oil to a medium frying pan over medium-low heat. Pour in 1/4 cup of batter and flip when little bubbles appear on the surface, around 3 minutes for the first pancake. Flip over and cook for 2 minutes on the other side, or until the pancake is golden-brown on both sides. Continue to cook each additional pancake for around 2 minutes each side. 

NOTE: as the pan can get hot very quickly, you may need to lower your heat down to a very low setting after cooking the first pancake so that the remaining do not burn. The mixture should make 6 quite large pancakes. You do not need maple syrup on top of these thick pancakes, however you can add sliced banana or some more dark choc chips! 

Makes / 6 large pancakes 
Serves / 3 - 4 
From Prep to Plate Cooking time / under 30 minutes 

x Premium Pilates Studio 


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Labels: breakfast, chocolate, cleaneating, dairy free, gluten free, health living, healthy, nutrition, pancakes, premiumpilates, premiumpilatesstudio

Wednesday, 24 February 2016

ACTRESS KERRY WASHINGTON : "WITH PILATES, I GET TO BRING MY TRUE SELF"



Actress Kerry Washington loves Pilates so much that she did a photo shoot with Pilates equipment in September last year! Washington poses on a Pilates Cadillac or Trapeze table, looking mighty toned. The Scandal star is a Pilates veteran and cannot gush enough about how many benefits this form of exercise provides her with. 


“With Pilates, I get to bring my true self,” Kerry Washington says in SELF’s September issue. “I cry, I laugh. I think, What do I need today?” Washington's trainer Juliet Kaska reveals that the slim actress works out "at least five days a week" and that she is "very dedicated to her workouts". “Kerry has trainers in every city, so she tries to get it (Pilates) in multiple times a week.”

Since giving birth to her daughter Isabelle in 2014 Kerry has been a Pilates addict and combines this form of exercise with cross-training and meditation to keep her body and mind healthy and balanced. Washington explains that she needs her daily Pilates workout to assist her in the filming of her hit show 'Scandal'. “I have to feel flexible and strong, like, ‘Yeah, I can run down a hall with three cameras attached to me, or hold a gun with a negligee on!'” 

Want to feel both physically and mentally balanced? Come try Pilates today! Call 0402 680 724, visit us online at premiumpilatesstudio.com or email us at inquiries@premiumpilatesstudio.com to inquire and book in today! 




Images by https://nyoobserver.files.wordpress.com/2015/09/screen-shot-2015-09-17-at-12-30-17-pm-e1442508288404.png?w=635&h=412, http://www.self.com/wp-content/uploads/2015/08/upnout-kerry-washington-perfect-morning-1170-830x984.jpg
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Labels: actress, celebritiesdopilates, kerrywashington, kerrywashingtonpilates, pilatespress, premiumpilates, premiumpilatesstudio

Sunday, 21 February 2016

PAPRIKA CHICKEN with COUSCOUS SALAD



The inspiration for this salad came from a Farro & Quinoa Chicken Salad I had on a Qantas flight a few weeks ago. Whilst farro is delicious and has many health benefits, it is not as easily accessible as couscous, hence the change. I have made many salads with quinoa and wanted to mix things up with couscous, however you could substitute 1 cup couscous for 1 cup quinoa (make sure to thoroughly rinse the quinoa before cooking under cold water using a sieve, then bring the quinoa and 2 cups water to the boil over high heat, covered. Once boiled simmer for around 10 minutes or until all water is absorbed. Turn off the heat and leave the quinoa in the pan, covered, for 5 minutes, before fluffing with a fork). Nigella seeds are hard to come by in supermarkets, so I have used sesame and poppy seeds as an alternate. If you wanted to make this salad vegetarian, omit the chicken and add 400-450g lightly pan fried tofu. 


INGREDIENTS

Salad

  • 500g chicken breast, preferably free-range, cut into even strips
  • 2 tablespoon extra virgin olive oil
  • 2 heaped teaspoons smoked paprika
  • 1 cup couscous or 1 cup quinoa (then substitute 1 cup water for 2 cups)
  • 1 cup water 
  • a dash of sea salt
  • 250g cherry tomatoes, halved or 1 large tomato, finely chopped 
  • 1/2 a continental cucumber, diced 
  • 2 generous handfuls of baby spinach, washed
  • 2 cups frozen peas, thawed

    Dressing
    • 1 tablespoon dijon mustard
    • 2 tablespoons apple cider vinegar
    • a generous sprinkle of ground black pepper
    • the juice of 1 lime
    • water 
    • 1 teaspoon sesame seeds & 1 teaspoon poppy seeds OR 2 teaspoons nigella seeds 

    COOKING

    1. Combine the chicken strips, 1 tablespoon oil and paprika in a medium bowl. Heat a grill plate or a large fry pan over medium high heat until warm, then add the chicken. Cook for around 5-6 minutes, turning the chicken pieces over after 2-3 minutes so that both sides of each strip are cooked. Turn off the stove and leave the chicken to rest for 5 minutes, then cut the largest strip in half to see if the chicken is cooked. (If the inside of the strip is white and no pink remains the chicken is cooked). 

    2. Meanwhile, cook the couscous by combining 1 cup water, 1 tablespoon oil and a dash of sea salt in a medium saucepan. Bring to the boil, covered, over medium-high heat, then remove from heat. Add the 1 cup couscous and stir vigorously until the ingredients are combined. Cover the pan and leave to stand for 2 minutes, then gently separate the grains with a fork. 

    3. Place the cooked chicken and couscous in a large serving bowl, then add the tomatoes and baby spinach. 

    4. Using the saucepan that the couscous was cooked in, fill it up one quarter of the way with water. Bring the water to the boil over high heat, covered, then add the peas and cook for 1 minute or until peas are tender but not mushy. Drain over cold running water, then add the peas to the salad. 

    5. Whilst the water is boiling in step 4, make the dressing by combining all the ingredients and a splash of water in a cup. Stir well to combine and add more water if you would like a thinner consistency. Pour the dressing over the salad and toss well. 

    Serves  / 4 
    Total Preparation time / 10 minutes 
    Total Cooking time / max 20 minutes 


    x Premium Pilates Studio 
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    Labels: chicken, cleaneating, dairy free, dinner, gluten free, healthy, healthy eating, lowfat, lunch, nutrition, premiumpilates, premiumpilatesstudio, salad, vegetables, vegetarian

    Wednesday, 17 February 2016

    VICTORIA SECRET MODEL KARLIE KLOSS LOVES MAT & REFORMER PILATES




    Six foot one (around 185cm) beauty Karlie Kloss is genetically blessed, no doubt about that! However I do find it very refreshing when I read that celebrities, and in particular models, are dedicated to working out. Kloss works out around five times a week, and whilst she regularly mixes up her workouts her one constant is PILATES. 
    In addition to consistent Pilates classes the Victoria Secret model mixes up her exercise regime with spin classes, ballet classes and personal training. Kloss says that she is 'always trying new classes and techniques!'
    Karlie admits that she 'loves' working out on the Pilates reformer as well as doing matwork classes and exercises with light weights and resistance bands whenever she has a chance. 
    It appears that Kloss's personal trainer Julie Kaska programs her sessions to include aspects of Pilates in addition to Karlie's Pilates classes. 'We focus on a general lengthening, strengthening workout'. Kaska also reveals that the toned model is a 'delight to work with'. “She’s (Karlie) so full of life all the time. I don’t know how she does it! She jumps off a plane and squeezes in a workout in L.A., and still has a smile on her face.”
    Maintaining Karlie's trim figure is not all thanks to Pilates however! Kloss eats very healthily with an eating plan comprising of fruits, vegetables and lean protein. She always carries food with her and snacks often, reaching for dark chocolate, nuts, apples, spearmint or even cookies! Interestingly, Karlie has her own cookie brand! They are called Karlie's Kookies and are vegan and are filled with nourishing ingredients. If only they were in Australia! 

    Keen to shock your body and mix things up with a different way of exercising? Try our Reformer, Matwork, Barre or Stretch classes! Call Premium Pilates Studio today on 0402 680 724, email us at inquiries@premiumpilatesstudio.com or visit us online at premiumpilatesstudio.com today! 



    Images by http://www.look.co.uk/sites/default/files/imagecache/scaled_620px_wide/karlie_kloss.jpg, http://d3lp4xedbqa8a5.cloudfront.net/s3/digital-cougar-assets/Elle/2014/11/20/48399/karlie_Kloss_pilates.JPG, http://www.theplace2.ru/archive/karlie_kloss/img/body_by_victoria_2013_bbv_demi_bra_victorias_secret_hi_res.jpg, http://a1.files.fashionista.com/image/upload/c_fit,cs_srgb,dpr_1.0,q_80,w_620/MTMxNzQ3ODUyMjk1NjUzMzg2.jpg
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    Labels: celebritiesdopilates, celebritypilates, karliekloss, karlieklosspilates, pilatespress, premiumpilates, premiumpilatesstudio, victoriasecret, victoriasecretangel, victoriasecretmodel

    Sunday, 14 February 2016

    MEXICAN SWEET POTATO POCKETS


    This recipe was adapted from one I found in the 'Lookbook Cookbook', a very hip cookbook filled with Vegan & Gluten-free meals. This book was surprisingly given to me by my meat-loving husband for my birthday! I've adapted this recipe to include dairy in the form of feta cheese, however if you wanted to keep it lactose-free and / or vegan, substitute the cheese for 1 medium avocado. Remember that whilst avocados are incredibly amazing, they do contain a lot of fat, so you have a bit of a Sophie's choice decision on hand: either avocado or feta cheese! Or perhaps half half! 


    INGREDIENTS
    • 2 large sweet potatoes, cut into eight even pieces or 4 medium sweet potato, each cut in half, washed and dried (need around 1.2 kilo of sweet potato)
    • 2-3 tablespoons extra virgin olive oil 
    • 1/4 of a large red onion, finely chopped 
    • 1 x 400g tin of four or five bean mix, drained & rinsed
    • 150g green or red capsicum or a mixture of both, diced
    • 2 spring onions, finely chopped, plus extra to serve 
    • 100g reduced-fat feta, crumbled or finely diced
    • 1/4 - 1 teaspoon dried chilli flakes
    • 1 teaspoon smoked paprika
    • 1 large tomato, diced
    • the juice of 1 lime 

    COOKING 

    1. Preheat oven to 200 degrees celsius. Line a large baking tray with baking paper. Using a knife poke several holes into each piece of sweet potato (this will speed up the roasting process). Lightly brush the whole of each piece of potato with olive oil. Roast in the oven for 40-45 minutes or until the potato pieces are tender. 

    2. Meanwhile, make the potato pocket filling. As the potato takes a while to cook, use this time to cut and prepare all the vegetables. Then combine the onion, beans, capsicum, 1 spring onion, feta,  chilli, paprika, tomato, lime juice and a generous sprinkle of ground black pepper. Stir well to combine and place in the fridge to marinate. NB: if you are using avocado do not add to the sweet potato until the last step. 

    3. Once the potatoes are tender, remove from the heat and leave to cool slightly so that you are able to handle them. Leave the oven on if you want to further roast the potatoes; see step 5. 

    4. Once cool, scoop out the potato 'flesh', leaving just the skin of the potato. Take the filling out of the fridge and stir the cooked sweet potato in, chopping up the pieces if they are too big. 

    5. You could now serve the sweet potato pockets by filling each potato skin with the filling and topping with extra spring onion and avocado, if using. Or if you would like your potato skin crisper, fill each potato skin with the filling and return to the oven for another 15-20 minutes or until the sweet potato skin is crispy. Remove from the oven and top with spring onion and avocado, if using. I've eaten these pockets both ways and I honestly like them both ways; it often comes down to how hungry you are!

    Serves / 8 
    Total Preparation time / just a few minutes as most of the prep is done during the cooking time. 
    Total Cooking time / 1 hour - 1 hour 20 minutes 

    x Premium Pilates 
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    Labels: bake, clean eating, dairy free, dinner, gluten free, healthy, healthyeating, lunch, mexican, nutrition, potato, roast, sweetpotato, vegan, vegetables, vegetarian

    Sunday, 7 February 2016

    HOW TO GET THE MOST OUT OF YOUR PILATES CLASSES




    Have you been doing Pilates for awhile and haven't seen quite the results you are looking for? This may be due to small matters of technique that you can easily improve on in your classes. Even though instructors watch their clients like hawks, your body is programmed to subconsciously try to 'cheat' whenever possible in order to make the exercises easier for you. Below are some tips to use whenever you are in a Pilates class to assure that you get the most out of your practice. These tips should also be utilised outside of your classes to make your time spent at Pilates all that more effective. However, it is not enough to perform your Pilates exercises perfectly; without a healthy, balanced eating plan you will not see those results no matter how many Pilates classes a week you do! And I think everyone knows that on some level...


    1.  You are not engaging your lower abdominals correctly. 

    This is a very easy and common mistake to make that I see clients doing all the time. They think that to get their abs working they need to 'crunch' and overuse the top of their rectus abdominis (the six-pack muscles). Before learning how to instruct Pilates I was guilty of overusing these superficial muscles myself! Clients need to be taught how to activate their lower abdominals or their 'core' (as we talk about it at our studio) in a way that makes sense to them. Pilates exercises are not about crunching, they are about lifting your pelvic floor and imagining that you are zipping your hip bones towards each other. Another way to think of tightening the core is to 'scoop' the lower abs in. I am a big fan of the jean analogy to engage the core, that is, imagine that you are trying to get into quite tight high waisted jeans. You are lifting your pelvic floor to zip the zipper of the jeans up, then you are trying to draw your hipbones towards each other to do up the button. I spend a lot of time in my Reformer Introductory classes making sure that clients understand how to activate their core correctly before moving on to other basics. 

    What you can do: Ask your instructor to feel if you are engaging your lower abs correctly- they won't mind at all! Practice activating your core every day and before you know it it will become something that you do without even thinking of it! 


    2.  You perform exercises too quickly. 

    Joseph Pilates, the founder of Pilates, designed his exercise regime to be executed with control and precision. You are not in a Crossfit class or going for a sprint. You may very well be able to perform Pilates exercises with the correct technique at a fast pace when you have been practising Pilates for years, however it takes a very long time to get to this level. If Pilates exercises are not performed slowly until the technique is learnt and achieved, you will 1. not be getting much benefit out of the exercise and 2. you may even be exposing yourself to an increased chance of injury. Never fear, you will still get an incredible workout when you slow down the pace, in fact, you will isolate your muscles even more and really feel the burn! 

    What you can do: slow your roll! Listen to your instructor and let them set the pace. They will advance you and instruct you to go faster when you have improved. You'll also be surprised how much better you will become at cardiovascular / high impact exercise when you have the foundations of Pilates in your back pocket. 


    3. You neglect to breathe. 

    So this one is a biggy! If you do not breathe during your Pilates exercises, you will cut off the oxygen available to your muscles, which will result in light headedness and you will fatigue very quickly. I know it is tough to remember to breathe when you are focusing on getting the movement right, on engaging your core on and on what your instructor is saying. Read below for a strategy: 

    What you can do: Stop the exercise for a second and just focus on your breath before starting again. If you are new to Pilates and are feeling overwhelmed, do not worry too much if you are breathing the opposite way to what your instructor is telling you. Just keep breathing. I always tell clients in my Introductory classes this! When the technique starts to become a little easier to understand, then we move on to really focusing on when specifically you should inhale and exhale throughout each movement. Keep in mind that Pilates can used as a form of meditation to many people and there's no reason why it cannot be for you, however you need to keep breathing in order to achieve this benefit! 


    4. Your shoulders are up to your ears.

    Another very common error! We often get so stressed and overwhelmed in life that our body subconsciously hunches our shoulders. This is the exact same copping mechanism the majority of clients adopt when they feel overburdened with information in Pilates classes. This tension leads to tightness and pain in the upper back or the upper trapezius or 'traps'. This is ironic as this is one of the muscles that you are trying to relax in Pilates class! 

    What you can do: You and your instructor need to be watching your shoulders constantly, during class and throughout your day. When you are at your computer, when you are sitting in the car, when you are doing exercise, think of keeping your shoulder blades gliding down your back towards your hips. Your shoulders should be soft and think of them as 'melting' away from your ears. Your collarbones should be open and your shoulders back in their sockets, without arching the lower back to do so.   


    5. You imprint your spine / tuck your pubic bone up too much.

    When your instructor tells you to imprint your spine, we do not want you to push your lower back into the mat and round/flex your spine. We want you to very slightly tilt your pubic bone up towards your belly button, around 5% of how much you can actually tilt your pelvis. Then think of drawing the spine down towards the floor without pressing them into the ground. Your tailbone stays on the floor and you do not clench your butt cheeks. When you imprint your spine incorrectly or imprint your spine when you should be in a neutral position, you defeat the purpose of many Pilates exercises, as your core will not activate as it should and your lower back may start to do the work instead. 

    What you can do: Listen to your instructor for which spinal position they would like you to adopt for each exercise. Try not to 'over imprint' the spine and tuck the pelvis up more than you are told to. 

    Good luck incorporating these tips into your Pilates workout! Remember that your instructor is always there to help and assist you in any way that they can, so use them! 


    x Premium Pilates Studio 

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    Saturday, 6 February 2016

    BEEF LETTUCE CUPS




    I love this meal because it is fresh, light and oh so easy to make! This dish could also be called San Choy Bau, however I often make my Bau with either chicken or pork mince or a combination of both. I'm not going to lie to you; eating these cups is messy! However it is also very fun and is an incredibly light meal. Make sure to use extra lean beef mince to save on the calories. 


    INGREDIENTS

    Beef 



  • 1 teaspoon sesame oil

  • 1 large garlic clove, finely chopped

  • 1 spring onion, finely chopped

  • 500g extra lean beef mince  

  • Fillings

    •  2 medium carrots, grated
    • 2 medium tomatoes, diced
    • 1 Lebanese cucumber or 1/3 of a Continental cucumber, finely diced
    • 1 spring onion, finely chopped
    • 2 baby cos lettuces, each leaf washed and gently removed from the core so as not to break the leaf
    Dressing
    • 1 teaspoon sesame oil
    • 2 teaspoons sesame seeds
    • 1/4 - 1 teaspoon dried chilli flakes
    • 2 tablespoons reduced-salt soy sauce or tamari
    • the juice of 1 lime
    • 1 tablespoons apple cider vinegar

    COOKING 

    1. Swirl 1 teaspoon of sesame oil in a medium fry pan over medium heat. Add the garlic and spring onion and cook for 1-2 minutes or until just starting to soften. Add the mince and cook, breaking up the lumps with a large spoon, for around 5 minutes or until the mince is browned and no red flesh remains. Remove from the heat. 

    2. Make the dressing by combining all of the ingredients with a few tablespoons of water and stirring well. 

    3. Pour the carrots, tomatoes, cucumber and spring onion into the cooked beef and stir well to combine. You can either pour the dressing on top and toss well or you can individually serve the dressing in step 4. 

    4. Assemble the cups by simply spooning the filling into each cup and pouring the dressing on top of each cup, if you have not followed step 3. Depending on how many lettuce leaves you have and on how much filling you serve into each cup, each person should be served 4-5 lettuce cups. 

    Serves / 4 
    Total Preparation time / max 15 minutes 
    Total Cooking time / 7-8 minutes 


    x Premium Pilates 
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    Labels: asian, beef, clean eating, clean living, fresh, healthy eating, nutrition, premiumpilates, premiumpilatesstudio, salad
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        • GLUTEN-FREE CHOC-CHIP BANANA PANCAKES
        • ACTRESS KERRY WASHINGTON : "WITH PILATES, I GET TO...
        • PAPRIKA CHICKEN with COUSCOUS SALAD
        • VICTORIA SECRET MODEL KARLIE KLOSS LOVES MAT & REF...
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