Saint Lucia “Health and Wellness Retreat”: Travel Tuesday

How awesome does this look? I want to go to “Elevate Yourself” the 2nd Annual Health & Wellness Retreat” in Saint Lucia on October 4th-7th, 2012.  Leading experts will offer tips and advice during wellness seminars, beachside fitness clinics, healthy cooking demonstrations and even sunrise mediations.

Priced at US $750 per person, daily spa treatments, classes, receptions and transportation from select hotels are included. Several area resorts are also offering specially priced packages starting at US $75 per night.  For a complete schedule and more information visit www.stlucianow.com/hw

The diverse program will be led by renowned experts in the wellness field. Here’s the lineup:

·         Joy Bauer, nutrition and health expert for The Today Show, will present her top ten tips for “Losing weight and keeping it off’” and share information on how to find the fountain of youth in your grocery cart.

·         Lindsay Wagner, actress and best-selling co-author of The High Road to Health, will lead a sunrise group meditation and teach how to “Quiet the Mind & Open the Heart” by releasing thoughts, attitudes, and beliefs of negative emotions.

·         John Schumacher, founder and director of Unity Woods Yoga Center and one of only 13 certified advanced lyengar yoga teachers in the U.S., will lead daily yoga sessions on the basic postures and breathing exercises that energize and center the body.

·         Dr. Stephen Brewer, medical director at Canyon Ranch Health Resorts in Tucson, AZ, will speak about the “Optimal Wellness” -achieving health through exercise, nutrition, behavioral modification and mental awareness.

·         Dani Devaux, creator of Blood, Sweat and Tears fitness program, will lead multiple sunset beach boot camps based on her high intensity interval training program, designed for all fitness levels.

Each day guests will find a choice of seminars, activities such as guided Rain Forest hikes, beachside Tai Chi and Yoga, and healthy cooking demonstrations.  Also included are daily spa treatments at participating resorts, including the newly relaunched Body Holiday – Le Sport among others, as well as the opportunity to indulge in the natural therapeutic benefits of Soufriere’s mineral and mud baths.

Special hotel packages include breakfast and are available at the following participating properties:

·         Bay Gardens Resorts rates start at US $150 per night for a deluxe pool view room

·         BodyHoliday-LeSport all-inclusive, per person rates start at US $275 per night

·         Cap Maison rates start at US $230 per night for a one-bedroom studio

·         Coco Palm rates start at US $75 per night at the Coco Palm Kreole Village

·         Sandals Grande Beach Resort & Spa start at US $350 per night

·         The Landings St. Lucia rates start at US $269 per night for a one-bedroom Harbor Suite

For more information about the island of Saint Lucia call 1-800-456-3984, or visit www.saintlucianow.com or become a fan at www.facebook.com/SaintLuciaTouristBoard

 

Fitness Friday: How Does Giada Do It All?

Food Network Star and mom, Giada De Laurentiis, is an amazing example of a woman who can balance it all. She films three cooking shows (Giada at HomeThe Next Food Network Star, and Giada in Paradise), writes cookbooks (six total, and five of those are New York Times best-sellers), designs a cookware line for Target, and is a regular Today Show contributor.

With a career in food, how do you stay so fit?

“I do yoga three times a week from 5:20 to 6:30 a.m. Yoga has trimmed my body in a way that the gym never could. I used to be a gym rat, but I switched to yoga and am now almost 10 pounds lighter. One important thing I’ve gotten from yoga is breathing. When I’m cooking, the top part of my body collapses down. It cuts off my diaphragm. Doing yoga in the morning expands my breath and oxygen capacity, and I carry that throughout my day. At night, I feel less run-down. I used to be able to come home from a long day and crawl into bed. Not anymore—I have to give 100 percent to my daughter and husband.”

What do you usually eat?
“For breakfast, I’ll have brown-rice bread smeared with almond butter and topped with blueberries, and a cup of juice. Hard-boiled eggs are a fabulous high-protein snack. Lunch is usually a salad with avocado, tomato, and protein—chicken or grilled salmon or tuna.

At night, I’ll have something like turkey meatloaf with sun-dried tomatoes and feta. I’ll also create themes for dinner, like Meatless Mondays or Breakfast for Dinner. My favorite treat is toast drizzled with melted chocolate and olive oil—mmm!”

Read more at Women’s Health

Chicken-Leek Pot Pie on NBC’s Today Show

Okay…I had it first. On the NBC Today Show just a few minutes ago, Curtis Stone was on the show making Leek Pot Pie. Our recipes are very similar except I used a few more vegetables, no flour, no cream, no tarragon, and no puff pastry. His recipe is easy though so check it out along with the video. It’s pretty funny, and he is adorable.


http://today.msnbc.msn.com/id/26184891/vp/28674699#28674699

 

Chicken and Leek Pie

Recipe by Curtis Stone

4 servings

Ingredients

3 whole chicken legs with thighs attached (preferably from corn-fed chickens)
 Salt and freshly ground black pepper
 1 teaspoon olive oil
 2 tablespoons butter
 1 onion, finely diced
 1 leek, cut in half lengthwise, then cut into 1/2-inch strips
 1 tablespoon coarse-grained (Pommery) mustard
 1/4 cup all-purpose flour
 1 cup chicken stock
 3/4 cup plus 1 tablespoon whole milk
 1/4 cup heavy cream
 2 tablespoons finely chopped fresh tarragon
 1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed
 1 large egg
 Sesame seeds, for garnish

Directions

To roast the chicken: Preheat the oven to 400° F. 

Sprinkle the chicken legs with salt and pepper and drizzle with olive oil. Place the chicken legs on a large heavy rimmed baking sheet and roast for 20 minutes.

Turn the chicken legs over and continue roasting for 20 minutes, or until the chicken legs are golden brown and cooked through. Set aside to cool slightly.

Reserve the pan drippings on the baking sheet.

Shred the chicken meat into large chunks and place the chicken in a bowl. You should have about 12 ounces of chicken meat.

Discard the sinew, bones and skin.

To prepare the filling: Melt the butter in a large heavy saucepan over medium heat.

Add the onion and leek and sauté for 5 minutes, or just until tender. Stir in the mustard ,then the flour, and cook over low heat for 2 minutes, stirring constantly.

Slowly whisk in the chicken broth, 3/4 cup of milk, the cream, and the reserved pan drippings.

Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.

Stir in the shredded chicken and tarragon and season to taste with salt and pepper.

Chill until cool.

To assemble pie: Preheat the oven to 375° F.

Spoon the chicken mixture into a 1 1/2-quart baking dish.

Roll out the sheet of puff pastry into an 11-inch square.

Drape the puff pastry over the pie and press it against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape.

Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie and garnish with sesame seeds.

Set the pie on a heavy baking sheet and bake for 50 minutes, or until pastry is golden brown.

Set aside for 30 minutes to cool slightly.