It’s almost summer. North Brooklyn bike lanes are busy and the parks are full of folks like you who want to feel great and get into shape. But getting fit isn’t just hitting the running track. Wellness is also about eating great and staying active with fun fitness routines. There are a variety of ways to get healthy in our neighborhood, meet new people and enjoy irresistible perks. A great way to get started is through Athletes Club.
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I’ve had buttermilk on my mind ever since my friend sent me this clip of the now semi-famous rambunctious ruminant–‘Buttermilk‘, a Nigerian dwarf goat playing with her friends. ‘Buttermilk’ plays by her own rules, sure, but what was foremost on my mind as I thought about her was where does she get that energy!? Oh, to have the where-with-all to bounce about with carefree abandon like a tiny, short-legged goat on a Maine dairy farm. What would it take? Hard drugs? I say hard to get!
Perhaps something as easy as a summer salad with homemade dressing can give me “the Buttermilk bounce.” So I mixed up this spicy buttermilk dressing, covered my salad with it, and went on a rampage. I ran out the door and down to Transmitter Park where I chased a flock of pigeons around for ten to fifteen minutes (with zero fatigue, mind you), then zipped up to the corner, stole a frozen Snickers from the deli just for the thrill of it (I don’t even LIKE snickers), then bought all my Christmas gifts for 2013 (I could no longer pass up those beckoning summer sales on Franklin St). Finally, I ran over to the basketball court, “buttermilked” my way into a game, slam-dunked the rock, ran home, and reorganized my cutlery.
Knockout Buttermilk Dressing. Go on. Try it. I dare you.
At a glance: Buttermilk is a good source of protein, calcium, potassium, and B12. It’s actually fermented milk, usually made by adding lactic acid to regular milk, so you’ll be getting some healthy probiotics with every serving, which can aid with digestion.
Ingredients: ⅔ cup non-fat cultured buttermilk ½ avocado ½ cup fresh basil leaves 2-3 tbsp. fresh jalapeño, seeded and chopped 1 tbsp. olive oil 1 tbsp. red wine vinegar 1 tbsp. fresh squeezed lemon juice 1 tsp. honey 1 tsp. sea salt
Directions: With an immersion blender or in a food processor, combine all ingredients until mixture reaches a smooth consistency. Add more salt to taste or jalapeño for kick.
In a recent conversation with a friend, I was asked “have you heard about the latest rage in breakfast?”
Well, no, I thought.
When it comes to breakfast, had I not seen it all? Could any new ground truly be broken in this meal category?
“Two words…” he continued. (The suspense was killing me!)
Well that sounds a little dull, I thought.
But he followed up by sending numerous links and data on just how amazingly tasty and healthy a breakfast this is. “Perfect for summer”… “loaded with superfoods”… “might start feeding it to my cat”…
Far be it from me to jump on a new food bandwagon, but this particular wagon had so much to offer compared to other wagons I’d recently let drive by (e.g. Peter Pan’s ice cream donut sandwich). This concoction is cool, delicious, and maybe best of all, can be made in a mason jar.
At a glance: Made from oats, chia seeds, yogurt, and fresh fruit, this cool, hearty breakfast is full of omega-3 fatty acids, calcium, protein, potassium, fiber– roughly enough satiation to please and pacify a hungry bear.
1/4 cup uncooked old fashioned rolled oats 1/3 cup milk of your choice (I like it with almond milk) 1/4 cup Greek yogurt 1 tablespoon chia seeds 1 tablespoon honey ¼ cup chopped peaches, blueberries, or other summer fruit
In a half-pint mason jar, stir together oats, milk, yogurt, and honey. Pour in your chia seeds, screw on the lid of the jar, and give it a good shake (which will keep the seeds from clumping together). Now add your fruit to the mixture, and give a gentle stir.
Place the mixture in the fridge overnight, and in the morning you’ll find that the oats have softened, and the chia seeds have expanded, creating a rich pudding-like consistency.
Enjoy it right out of the jar.
Summer porridge can be stored in the fridge for 2-3 days.