Skinny Girl Mojitos -- YUM!

Daisy Fuentes' Mojito

1/2 lime, cut into 6 wedges
1 1/2 tablespoons lime juice
2 tablespoons torn mint leaves
1/2 teaspoon honey, warmed
2 ounces rum
4 ounces club soda
Fresh mint sprig (optional)
Lime wedge (optional)

1. Fill a martini shaker with 1 cup ice. Add lime wedges, lime juice, and mint. Muddle lime and mint with a pestle or a long spoon until well-bruised and fragrant.
2. Combine honey, rum, and club soda; stir gently to dissolve honey. Add to muddled mixture; stir until mixture is well-chilled. Strain into a rocks glass filled with ice; garnish with mint and lime, if desired.

CALORIES 153
FAT 0.0g (sat 0.0g, mono 0.0g, poly 0.0g)
PROTEIN 0.0g
CARBOHYDRATE 7g
FIBER 0.0g
CHOLESTEROL 0.0mg
IRON 0.0mg
SODIUM 25mg
CALCIUM 12mg

Wednesday 3/25/2009

I have been getting a little fancier in class, and I think today I am going to scale it back a notch. We are going back to January, and will do 6/5/4/3/2/1. Give the brains a rest today!

What's For Dinner
Wednesday March 25, 2009

Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

2 lbs asparagus, trimmed
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon ground pepper, divided
6 cups Boston lettuce (about 2 small heads)
2 large hard-cooked eggs, each cut into 6 slices
2 tablespoons fresh lemon juice
1/4 cup shaved fresh pecorino Romano cheese

Preheat oven to 450. Place asparagus on a large jelly-roll pan. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Arrange asparagus in a single layer on pan. Bake at 450 for 8 minutes. Let cool.

Arrange lettuce on a large platter. Top with asparagus and egg. Combine remaining 2 tablespoons oil, juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese.

Serves 6; 150 calories, 10.3 g fat, 7.6 g protein, 8.2 g carbs, 3.9 grams fiber


Soy Citrus Scallops with Soba Noodles

3 tablespoons low-sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili garlic sauce
1 teaspoon dark sesame oil, divided
1 pound large sea scallops
6 ounces uncooked buckwheat noodles, cooked
1/8 teaspoon salt
1/4 cup thinly sliced green onions

Combine 1st 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan, saute 1 minute on each side or until almost done. Remove scallops from pan, keep warm. Pace remaining marinade in pan, bring to a boil. Return scallops to pan, cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates, top with about 3 scallops, and drizzle with 1 tablespoon of sauce.

4 servings: 315 calories, 4.5 g fat, 28 g protein, 42.7 gram carbs, 1.9 g fiber, 37 mg cholesterol

Sub for Pachi on 3/20/09

Pachi called me to sub with only one day's notice! So, I decided to be really brave (or stupid) and come up with 2 new blocks. They were really good, but I kept getting flustered. The more flustered I got, the more I forgot the next move! Finally I gave up and brought my notes right up onto the step!

Block one:
Over and back (1-8) *
Split basic (opt reverse split basic) (8-16)
3 peter ** (17-24)
Cinco de mambo *** (25-32)

Block two:
Knee off end, squat (1-4)
Tic toc, cross over exit, stomp once (5-12)
Alt. ham (13-16)
Revolve with a kick **** (17-24)
Drag, box, cha cha (25-32)

Block three:
Up and lunge 6, exit north (opt. ski the 1st 4) (1-16)
Side leg straddle, side leg exit (17-24)
3 peter (hop around option) (25-32)

*Over the top, no tap, rock back (1-5); chasse back over (6-8)
I taught this as a regular over the top and back over.

**3 peter option : Heel on top: Step knee (1,2) tap down (3) switch on top with a heel dig (4) tap down (5) Knee up (6), down down (7.8)

***Cinco de mambo: base version is one regular mambo (1-4), alt knee lift (5-8)
The syncopation comes on the mambo. Count is one-and-two-and-step knee down down

****Revolve with a kick: Base is revolving door. Step kick, ball change (where the ball is on the board and change is on the floor) down, step kick, ball change, down


Thanks to all of the patient Step Challenge students out there!

Wednesday March 18th Step Class:

Today's class consisted of one 64 count block. The first part was a 32 count block that changed lead legs. The second part was 32 counts that did not change leads.

Part one:

Kick straddle around the world (1-16)
Mambo cha cha (17-20)
Shuffle or walk around the board (21-24)
Up lunge 2 and exit (24 - 32)

Part two:

T-Step (straddle, basic off end) (1-8)
Shuffle turn x 2 (9-16)
Curtsy x 2 (17-24)
Jump shot x 2 (25-32)

Sorry about running out of recipes in class. I will post the recipe to the blog as soon as the internet is up and running on my home computer (Charter is supposed to come out today). Thanks to everyone for coming to class!