Archive for the ‘Uncategorized’ Category

Age Rage

February 6, 2012

 

 Image

I bristle every time I hear someone say how amazing Madonna looks for a 53 year old.

It’s not that I don’t agree; it’s that I think she looks incredible for someone of any age.  She clearly takes care of herself. She has a strong, athletic body that she works very hard for.

Yes, she has help and can afford trainers, a glam squad and a chef.

She also is a single mom of 3 kids, has an album coming out, just released a movie, and is running a mini fashion empire with her daughter.  Don’t negate the discipline involved in looking the way she looks, and having the stamina to do all that she does. No one can provide you with time or a sense of commitment. That comes from within.

I cringe every time a woman in the gym who is about my age, tells the cycling instructor that she is too old to do the intense intervals he is pushing us through.

I too work hard on my fitness, and place good health as a priority. I do not have a trainer, a personal chef or even a cleaning person for that matter. I often hit the gym at 7 am (or earlier) to fit in my workout. I am proud of the fact that I can run, lift weights, do those miserable intervals in cycling class and still get through my day. From a vanity perspective, I fight to look a certain way. I am not going to use age as an excuse to get fat, flabby or unhealthy.

I may not look like Madonna, but I look like the best version of myself that I can be.

I love knowing that my current self could kick my 25 year old self’s ass, and probably look better in a bathing suit doing it!

 

Unrecipe of the Week: Skinny Dipping

February 3, 2012

Looking for a creamy dip that isn’t a fat bomb? Craving something that’s super easy to make, and doesn’t use a preservative, MSG and sodium packed mix?
Try this easy  and low calorie option where 0% Greek yogurt replaces sour cream, and fresh herbs add the kick you’re looking for.

It’s great with crudités as an alternative Super Bowl snack, but I ‘m having a dollop of this on my salmon tonight!

Before you touch that onion or ranch dip this weekend, try this Skinny Dip. It tastes so much better with a fraction of the calories!

Yogurt Dill Dip

2 cups 0% Greek yogurt

juice of ½ a lemon

a handful of finely chopped dill

one finely diced clove of garlic

 salt and pepper to taste. Mix it up and enjoy!

Get creative: In addition to the  fresh dill, try some parsley, chives or cilantro to shake it up!

photo: Glasshouse Images

Unrecipe of the Week

January 28, 2012

Ahh, the glamorous life of a fashionista! I just returned from a week away from home, doing presentations in Scandinavia.  Sounds wonderful, until you realize that every night after work, we got on a train or a plane, skipped dinner and went to bed late, only to wake up and do it all over again. Lunch was served at 11:15, and tended to be a stand up affair.

After finishing my final presentation in Copenhagen, I opted for a short walk and a quiet seated lunch before heading to the airport. I am a little embarrassed to admit that where I ended up was Hard Rock Café!  The real surprise was the delicious salad I had there. It was a light and healthy blend of lettuce, fresh fruit and grilled chicken that they referred to as the “anti Cobb”.  Here is our take on this yummy salad:

Indigo Jones’ Anti Cobb Salad:

shredded lettuce

sliced Granny Smith apples

diced mango

sliced avocado

sliced strawberries

orange sections

dried cranberries

diced roasted chicken breast (optional)

Layer the fruit in rows over the shredded lettuce. Toss with balsamic vinaigrette and enjoy!!!

Balsamic Vinaigrette:
Whisk together 2 parts olive oil and 1 part balsamic vinegar. Add salt and pepper to taste.

photo: Glasshouse Images

 

 

 

 

Unrecipe of the Week: Happy Birthday B!

January 14, 2012

Today is B’s birthday and of course, there will be cake. When she was little, there were elaborate Winnie the Pooh creations with 3D features and piped fur. Later, we made panda bear cupcakes and chocolate fondue with sticks of cake, fruit and marshmallows arranged  like flowers in terra cotta pots.

So what does the kid whose mom actually loves to make these things ask for? An ice cream cake. Yup, Baskin Robbins or Carvel would be fine. No fancy flavors, just chocolate and vanilla. My heart sank. So, ever creative and industrious, I embarked on a homemade ice cream cake. You need time to let each layer  freeze before adding on, but it is incredibly easy to do. I am already thinking of gourmet combinations to make in the future.

B’s Ice cream Cake:

Toss a bunch of Oreos in to the food processor and pulse until they make cookie crumbs. The filling acts as butter would in a cracker crust and binds it all together. Press it into the bottom and about 1″ up the sides of a spring form pan. Freeze.

Soften the ice cream flavor of your choice, and put it into the mixer and beat for a few seconds until it is the consistency of thick batter. Spread it on top of the cookie crumbs and freeze until solid.

Add a layer of hot fudge sauce and freeze.

Repeat with another flavor of ice cream and freeze the whole cake until solid.

Carefully remove the cake from the pan. Press ground cookie crumbs onto the sides to cover, and sprinkle some on the top if you desire.

Decorate, or just cut and enjoy!

Happy 12th Birthday B! 

photo: Glasshouse Images

Long Live

January 4, 2012

 

New Yorkers are living longer than ever, and on average, their life expectancy is 2 years longer than the rest of the country. According to the Annual Summary of Vital Statistics, New Yorker’s have reached an all time high with a life expectancy rate of 80.6 years!

What contributes to our increased longevity?

 

Mayor Michael Bloomberg has made our health a priority, by declaring bars, restaurants and even public parks smoke free, and offers free nicotine patches to residents who want to kick the habit.

 

He has initiated heart disease and cancer prevention programs, as well as expanded the HIV testing and AIDS treatment programs, resulting in a mortality rate decrease of 11.3% since 2009.

He has made it mandatory for restaurants to make calorie information available to patrons, and was the first in the country to initiate a trans-fat ban.

 

While all of these things are helpful, our activity levels might be the major factor.

Most New York City dwellers don’t have cars, and opt for public transportation, and in many cases walk to their destinations.  Not only is this increased activity a plus, but our pace is often quicker than those living elsewhere.
Many other states have followed suit and instituted their own smoking and calorie rules, but very few cities have residents that walk as much as we do.

 

Why not take a cue from New York and consider walking to destinations within a mile of home? It will definitely help you get in shape, and could prolong your life in the process!

photo: Glasshouse Images

December 31, 2011

This year, I have been overwhelmed by all of the articles about how to undo the damage we are about to inflict on ourselves.

First it started with stories about eating too much candy during Halloween. Next, a pre-emptive strike against over indulging at Thanksgiving dinner, followed by binging our way through the entire holiday season, which apparently is one big food splurge, lasting from Halloween to New Year’s Day. The past week’s articles have centered around hangover cures, from the drinks we have not yet consumed on New Year’s Eve.

What started as posts about avoiding the indulgences, slowly morphed into stories about planning to fix it all in January. Somewhere, around the second week in December, even the health and wellness writers threw in the towel and moved on to repair tactics.

If you live a healthy lifestyle, very little of this is relevant. Yes, Thanksgiving has become a carb fest, slathered in butter and brown sugar, and sprinkled liberally with pecans, but it is just one meal. Truly, how much weight can you gain from one meal?

It’s about eating it, enjoying it, and going back to normal healthy eating the next day.

Sure, there have been more temptations lately, but if you make wise choices most of the time, a little indulgence is fine.
No time to workout? Sorry, I don’t buy that one. Get up, get to the gym and get on with your life. It keeps your stress levels in check, and makes sure that your pants still fit after all those treats. No gym? Go for a walk. Just do something.

Next week, the gym will be flooded with the New Year’s “resolutioners.” The ones that vow that this year will be the year they diet and exercise. They fill up the classes, hog the machines, and mess up the locker rooms. They are also gone by the end of the month.

I don’t really believe in making New Year’s resolutions. I believe in taking each day as it comes and doing the best I can with it, whether it’s January or July. Instead of setting a big goal that is often unattainable, why not simply commit to doing better a job of taking care of your body and your health? Why not find simple tweaks that can improve your lifestyle, and go from there? Find something active that you love to do, and doing it will become pleasure, not drudgery.

Don’t look backwards at the things you can’t change, but try looking forward to the things you can do better.

Instead of spending tomorrow trying out that trendy new hangover cure you just read about, why not drink mindfully tonight, and spend the day enjoying all of the possibilities that a new year brings?

Here’s to a great 2012, filled with health, happiness and love!

Xo Indigo Jones

Photo: Glasshouse Images

Unrecipe of the Week

December 29, 2011

Since Thanksgiving, we have had almost non stop guests. Some meals are planned and extravagant, and others are just variations on our every night repertoire. I just finished whipping up one of my simple go to desserts, a Bishop’s Cake. It’s one I have been making for years, since I discovered it in a Silver Palette Cookbook. It’s moist, flavorful and easy to dress up with fruit, ice-cream or sorbet, and it’s great just as it is.

Bishop’s Cake

Butter and flour a bundt pan.

Cream 2 sticks of butter with 2 cups of sugar in the electric mixer. Add 2 cups of flour and mix well.

Stir in 1 tablespoon each of lemon juice and vanilla extract.

With the mixer running, add 5 eggs, one at a time.

Pour into the pan and  bake it at 350 degrees for 1hour and 15 minutes, covering it with foil after 30 minutes so it doesn’t over brown.
Let it cool in the pan before inverting it on a plate.

That’s it! Really! It’s that easy and well worth the effort!

Add your favorite accompaniments and enjoy!

Photo: Glasshouse Images

Change for the Better

December 28, 2011

Isn’t it annoying when there is a little money left on your Metrocard that isn’t enough for the fare,and there is no way to retrieve it?

Each year, $52 million is lost when those cards are replaced while there is still a value remaining.  Metro Change,  is a new system designed to take that lost change and donate it charity.

Designed as kiosks to be placed at subway stations throughout the city,Metro Change allows riders to swipe their cards and have the remaining value recorded and put into a central fund. The cards are then taken for recycling.

Each month, the central fund is converted into dollars and donated to charity.

The Metro Change creators are currently seeking people to help make this platform a reality. Check out their website for more information.

photo: Glasshouse Images

Unrecipe of the Week

December 27, 2011

This is an easy and tasty side dish that goes great with fish, chicken or meat, and could be the base of a vegetarian meal as well.

Cous Cous Pilaf

Chop one onion and saute it in butter over medium heat until it is soft and transparent, and just starting to brown.

Add 1 1/2 cups of cous cous, and 2 cups of chicken or vegetable broth. Cover, and cook on a very low heat for about 5 minutes.
Season with salt and pepper to taste.

Add a handful of chopped parsley, and about 1/4 cup of pine nuts.

Toss to combine, and enjoy!

photo: Glasshouse Images 

No Ordinary Cup

December 21, 2011

Paper cups have become a guilty necessity in our busy lives.  While all of them can’t be up-cycled in to works of art, they certainly can be improved upon.

Designer Peter Herman agrees, and has come up with an alternative design that is both functional and more ecologically friendly.

Architect by day, and cup innovator by night, Herman has created a folding cup he calls “Compleat”.

The body of the cup has 2 integrated flaps composed of one piece of paper, which would be coated with a cellulose based compostable plastic to make it waterproof. The top folds to create a spout for sipping, as well as a cover for the beverage.

Herman partnered with Daren Bascome to make use of all 3 surfaces for branding messages.

The cup is also cost efficient, since it’s one-piece construction allows it to be sourced through a single supplier.

The designer believes that the “iconic shape will also show the retailer’s commitment to environmental stewardship”.

The cup is still in development with its release date unclear.


Follow

Get every new post delivered to your Inbox.