Written on June 21, 2013 at 11:29 am , by Karla Walsh
This week’s fit links from around the web:
- Chill out! We can’t wait to try several of these 14 light, ice cold desserts. Which is calling your name? — SpaBettie
- We’ve heard that too much salt can harm your heart, but new research says sodium overload might also affect your skeleton. — Science Daily
- There’s no need to skip your sweat session while on your summer vacation! Knock out this 15-minute hotel room workout in the morning, then relax and enjoy the day with family and friends. — A Healthy, Happier Bear
- Guac is great, but it can crank up your meal’s calorie count fast. That’s why this slimmed down swap is so smart—it also takes advantage of another in-season vegetable! — Dashing Dish
- Obesity is now a disease, according to the American Medical Association. Read about the pros and cons of this new classification. — TIME Healthland
Written on May 2, 2013 at 3:49 pm , by FITNESS Intern
Written by Carrie Stevens, editorial intern
Fruity margaritas, creamy guacamole, crunchy chips…there’s a reason Cinco de Mayo is such a popular holiday! We love Mexican fare (and plan to fully fiesta), but the high calorie content can be a real party pooper. To keep our waistlines and tastebuds happy, we consulted Rick Bayless’ new cookbook, Frontera, full of unique spins on classic Mexican recipes. Here are just a few delicious ways to slim down and spice up that classic chip dip.
Grilled Corn and Poblano Guacamole
Makes about 4 cups
- 1/2 medium white onion, sliced crosswise into 3 rounds
- A little olive or vegetable oil
- 1 small ear of fresh corn, husked and cleaned of silk
- 1 fresh poblano chile
- 3 ripe medium-large avocadoes
- 1/4 cup crumbled Mexican fresh cheese (queso fresco) or other fresh cheese, like salted pressed farmer’s cheese or goat cheese
- 2 Tbsp. fresh lime juice
- 1 to 2 Tbsp. chopped fresh epazote (or cilantro)
Heat a gas grill to medium. Lightly brush both sides of the onion slices with oil, sprinkle with salt and lay on the grill. Oil the corn and lay it beside the onion. Grill corn and onion 4 to 5 minutes per side,. Roast the poblano for 5 to 7 minutes, turning evenly until blackened.
Remove onion and chop into 1/4-inch pieces. Cut kernels off the cob.. Rub the blackened skin off the poblano, pull out and discard the stem and seed pod. Tear open and briefly rinse to remove stray seedss. Cut into 1/4-inch pieces.
Halve avocadoes and remove pit, scooping the flesh from one avocado into a large bowl. Scoop flesh from the other two onto a cutting board and cut into 1/2-inch pieces. Mash the avocado that’s in the bowl.
Pour diced avocado into the mashed avocado bowl, along with the grilled onion, corn, poblano and 2 tablespoons of fresh cheese. Sprinkle with lime juice and epazote, then gently stir mixture. Taste and season with salt. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate.
When ready to serve, sprinkle with remaining cheese.