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Vday

Happy Valentine’s Day!!

So maybe Valentine’s Day is just a holiday made up by Hallmark and Tiffany’s to get you to shell out dough in February because Christmas has passed and they need another surge of cash. And yes, it’s overrated. But just the way there is mother’s day and father’s day where one day a year is alloted for you to remember to appreciate someone, there’s good old Vday. So tell someone you care about that you love them today – whether it’s your doorman, your sister, your dog, or your significant other.

Since I know that everywhere I look today I will be faced with the gross heart-shaped candy crap that litters the aisles of Walgreens, I wanted to make something so decadent that I wouldn’t even want to try it. Enter Primal-Palate. If you ever want decadence or “omg-this-can’t-be-paleo-it’s-so-good” go to their website. I made their chocolate & rasperry pot-de-creme and it is DIVINE. They are currently chilling in the fridge ready for me to devour, and you better believe I licked the food processor clean it was that good!

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Primal Palate’s Raspberry & Chocolate Pots de creme:
Ingredients :

6 oz dark chocolate cut into bits ( I used Sharfen Berger 70%)
1 cup coconut milk
1 tsp vanilla
2 eggs

Fill food processor with all ingredients but coconut milk. Don’t blend yet. Boil coconut milk in a small saucepan until it starts to steam, but before it bubbles. Add to food processor and blend everything together. AMAZING. I made mine served with raspberries on the bottom of my little dishes and one on top to garnish.

I was then so amazed I made a second batch but this time with COCONUT.

For this one I used unsweetened dark chocolate, so I added 1/2 tsp of amber honey and 1 tsp coconut butter to the ingredient mix above before blending. Sprinkle the bottom of your little dishes or jars with coconut flakes, pour the melted chocolate on top, and garnish with a raspberry to make it look fancy! I put mine in these cute little jars so I can take them to work with me. Genius I know!

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I’m also a big believer that Valentine’s day is a fun excuse to do things that are out of the ordinary or a tad bit special. Every time I cook fish, I feel way more extraordinary than other meats. So make this dish – it actually takes no time at all and looks way fancier than it really is. Plus, it’s pink!

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Crab Cakes, Oregano Salmon & Carrot Souffle!

Olive Oil & Oregano Salmon :

Ingredients : 2 wild-caught Sockeye Salmon filets

Marinade :

2 tbsp extra virgin olive oil
1 tsp basil
1 tsp fresh oregano, chopped finely
1 lemon, juiced
3 garlic cloves, minced
Salt & pepper to taste.

Combine these in a small jar. Shake well to mix together. Put salmon filets in a ziploc, pour marinade over top, seal the bag and then shake around. Let the ziploc sit and marinate in your fridge for at least an hour.

Once time has passed, remove your filet from the fridge and pre-heat your oven to 400 F. Put each filet in an individual small square of tin foil, pour half the marinade over top each filet and seal the foil. Place both foiled- salmons on a glass baking dish and bake in the oven for 20 minutes, or until the salmon flakes with a fork. Serve with extra lemon squeezed on top.

Carrot Souffle ( again taken from Primal- Palate).

This looks way fancier than it is to make! And it does NOT need any sweetener, it tastes like dessert on its own!

They explain the direction way better than I can , so go here for Carrot Souffle 
I seem to have a good theme going for my day so far. I bought some cool street art :

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Then I watched some coworkers share a milkshake ( Precious)

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And I am stoked to spend my Valentines’ Day night at my Crossfit Box with some pretty cool people to do a partner’s WOD.

Still haven’t gotten that special someone a gift? READ THIS article in Forbes before you buy anything and learn how to NOT SCREW UP GIFT GIVING. My old roommate Justine knows what’s up. ( and I may or may not have been the one who received a dish brush as a v-day gift once…)

Do me a favour and tell someone you care about that you LOVE them today. No matter who you are, or how many times your mom can tell you that, it’s always good to hear that someone appreciates you. So don’t be too cool for love just cause you’re single. Happy Valentine’s Day!

Look at those runny yolks!

Baked Eggs Version 2.0

Baked Eggs are back!! But this time they are revamped with more protein and more veggies!

Ingredients : ( made this for the week)

1.5 muffin pans ( yielded 16)

16 eggs

2 tablespoons coconut oil

2 medium sweet potatoes, grated ( I just chopped mine in the food processor)

4 garlic cloves, finely minced

2 cups baby spinach leaves

3 Applegate Chicken Apple Sausage

2 zucchinis

1 Red bell pepper

1/2 teaspoon smoked paprika

1/4 tsp cayenne pepper

Sea salt and black pepper to taste

Directions :

Preheat your oven to 350. Get out your muffin pan and grease lightly with coconut oil or olive oil. Grate your sweet potato first, take it out, then grate your zucchini and bell pepper in the food processor.

You will need 2 pans. One small one to start browning your sausage.

Then get out another larger pan and heat the coconut oil, and saute the grated sweet potatoes for about 4 minutes. Add the minced garlic to the potatoes and cook for another 2 min. Add the zucchini and bell pepper, and saute for a few more minutes. Add the spinach last along with the paprika, cayenne, sea salt and pepper to the vegetables, mix well, and cook until everything is soft and spinach is wilted.

Once sausage is browned, set aside to cool. Potatoes & veggies should still be cooking. Once cooled, chop sausage finely in food processor. Then, add to veggie mixture just as it’s about to be finished cooking and mix well. Then, finally divide the mixture evenly into the bottoms of your muffin pan holes.

Carefully crack one egg on top of the veggie/ sausage mixture into each muffin hole. Cook the eggs for about 18-20 minutes, or until the eggs whites are set but the egg is still a little bit “jiggly” and the yolks are not fully cooked. Scoop the eggs carefully out of the muffin holes and serve.
Most of mine didn’t stay together and i think it is because I didn’t finely chop everything in small enough pieces. So use that food processor!!!

Eat & enjoy. These make a full, balanced meal. I love mine with avocado and hot sauce. Good luck stopping at just 1… or 2..

Happy holidays

Happy Holidays everyone!!

This year, my holidays have been a little different and I am so thankful for all the changes in my life. Living in NYC, I’ll have a pretty white Christmas! ( well… that is by the time i make it back before NYE).

But one major change for me has been that the last few years I have thrown some kick- ass Chanukkah parties full of dreidel games and latke making galore. And I’ve been lucky enough to do so with my awesome latke-chef, party hostess BFF by my side! We even brought the joy of the festival of lights to France one year!

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She's got latke- making skills like you've never seen!

This year she is on an exploratory, whirlwind amazing trip around Europe… the kind that everyone can only be jealous of. While she is out having the time of her life in Scotland this month, I didn’t feel it was right to throw an extravaganza without her. So i’ll have to relive it through pictures and start planning for next year’s!

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Check out that Blue & Gold!

Because Claudia is far away and I gotta drown my sorrows somehow, and I’m avoiding the  gluten- filled sugar temptations that is Christmas , I’ve been making Christmas- inspired paleo treats instead! This one is my favorite, and only 4 ingredients!

Coconut Bark

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Ingredients:
1/2 heaping cup coconut butter
1/4 cup coconut flakes
1/4 cup chopped pecans

1-2 tablespoons agave nectar or honey
Sea salt

Directions:
Nuke coconut butter in a microwave-safe bowl until melted, approx 30-40 seconds. Add other ingredients to bowl and mix well. I recommend adding sea salt at the very end. This mixture will be thick, so melt more if needed. Spread coconut mixture flat on a plate or small cookie tray covered in tin foil. Place in freezer 1-2 hours. Remove, crack in pieces ( use those forearms! It ain’t easy) and enjoy!

Other substitutions : use pistachios or walnuts instead of pecans, or add all-natural cocoa nibs !

Well I know that every Jew in America is out eating Chinese food on Christmas day, and I hate Chinese Food , My mom and I made this not-so-traditional Christmas entree using my Mom’s recipe.

( For paleo option, feel free to leave out the cheese)

Stuffed Zucchini 

Delicious and bite-size!

Ingredients :

3 small yellow or green zucchinis
1 lb. grass-fed ground beef
1 small can tomato paste
2 tbsp extra virgin olive oil
1/4 cup Thickly shredded Pecorino Romano  or Parmesan

Directions:

Pre-heat Oven to 350 degrees F. Peel zucchinis and cut in thick circular rounds or cubes. Using a thin sparing knife, carve insides out, setting the seed-inside mixture aside in a separate bowl.
Once all zucchini rounds are carved out, grease a glass baking dish with olive oil and spread zucchini cubes out, approx 1/2 – 1 inch apart. Put ground beef in a big bowl and add Italian seasoning, some basil, and salt, and pepper and mix well with your hands. Scoop out tiny bits of beef and stuff into empty zucchini holes. The beef should be stuffed so that it is overflowing over the zucchini bits, but not so much that it’s falling over the sides. Add the insides of the zucchini you just carved to the dish, placing them on the sides.

Sauce: Pour tomato paste into a small bowl, and mix with about 1/2 the can worth of water and 2 tablespoons of olive oil (depending how thick you want the tomato sauce). Add a generous amount of italian seasoning to tomato mixture and mix well.  Pour tomato mixture over the beef-stuffed zucchini rounds so that everything is  completely covered. Place in oven. After 20 minutes remove dish and sprinkle the cheese shreds over the top of the dish and put back in the oven for another 20 or so minutes, until beef is fully cooked through.

I love these served with a side of green beans!

CHRISTMAS WORKOUTS 

Most gyms are on a Christmas schedule., and many may be closed all together for a period of time so you may need to get crafty in order to get your workout in. Here are a few of my do-anywhere workouts I did the last few days as my gym was closed.
I always travel with my jump rope and had my kettlebelll handy but feel free to improvise with what you have around.

Christmas- eve workout: 

To Warmup:
3 rounds  of –
400m run
20 up-downs  (almost like a burpee without the pushup) These are My favorite warm up exercise because you get a backstretch too!

Workout:
5 rounds :
24 Double unders ( since I just started these, I aimed for them unbroken and re-did the set until i got them unbroken. Modifications : aim for 3 singles, one double under)

24 Kettle bell swings @ 16kg
24 windshield wipers  

Christmas- Day Workout : No equipment necessary !

10 min warmup run
Then I set a timer on my watch and ran the same loop where every 30 seconds i Sprinted, and then jogged for 30 seconds. Repeat for 10 minutes

I rested and foam rolled for about 5 minutes.

Then 4 rounds of :

25 air squats
25 burpees
25 situps
25 lunge jumps

These WODs take no time at all and are a great way to fuel all those christmas treats we’re all inhaling.

Happy Holidays!

Paleo Thanksgiving!

Happy Thanksgiving!

Though I like to think I am thankful every day for all the blessings in my life, ( and believe me there is plenty to be thankful for!) this year I am especially thankful for :

– 2 days off work ( can we say staycation?)

– healthy, abundant and delicious food on the table ( check out my recipes below!)

– living in the same city as my sister & bro in law for the first time to enjoy the holiday with them! Seeing them weekly is such a treat, even if it’s just hanging out in one of our apartments.

Aren’t they the cutest?

So let’s get right down to the recipes! My bro-in Law is quite the chef so he’s got the entrees covered : braised beef and turkey roulade. I can’t wait and would love to post those recipes if he ever shares them. I’m a big believer in Thanksgiving not being a time for a complete pig-out on heavy & un-healthy food. Yes, feel free to indulge a little. But a big part of thanksgiving is reuniting with family & friends you don’t get to see often, so what’s the point of wasting that special time feeling full, uncomfortable & sluggish? The point of the holiday is to be with loved ones, not an excuse to eat so much you need to take a nap.

Paleo Thanksgiving is easier than it looks!

Anyways, my responsibility for the meal are the sides and desserts so here is what is on my menu:

Sweet Potato Slices & Fall Salsa ( adapted from Smitten Kitchen.com)

What is thanksgiving without Sweet potatoes?

Ingredients:

  • 6-8 sweet potatoes, unpeeled and and cut into large circles
  • 1/4 cup unsalted pecans
  • 1 tiny shallot – feel free to replace for a quarter of an onion if you can digest them
  • 3 stalks celery
  • 2 tbsp parsley, washed and diced
  • 1 tbsp unsweetened, unsulphured dried cherries ( i love trader joes’ cherries!)
  • 2 tsp red wine vinegar
  • splash of raspberry vinaigrette
  • 1/2 tsp of honey Dijon mustard
  • Freshly ground Salt & black pepper
  • 4 tbsp olive oil

On the side ( for those who eat & enjoy cheese):

– 2 ounces goat cheese or feta, not too soft that can crumble easily

Directions :

Grease a large baking sheet generously with olive oil and place sweet potato coins in one layer, sprinkling with salt & pepper. Bake at 450 for around 15-20 min or until the bottoms become a little blistery or spotted ( they almost look like cheetah spots). Flip slices over, and bake again for another 10 min. They should release from the pan easily!

While they’re baking : chop the pecans ( food processors are your friends), celery, parsley, and mince cherries depending how big they are and add to a mixing bowl. If using a very soft goat cheese, leave that until the end. If using a harder feta, crumble into tiny cubes and add to mixture. In a separate smaller bowl mix oil, vinegars and mustard together and then pour half of it over “fall salad” mixture. Once potatoes are done cooking ( both sides should be cheetah spotted and lightly salted), lay them out on a serving platter and gently scoop salad mixture on to each sweet potato coin. If using soft goat cheese, now is the time to add to the mixture. When all the salsa is scooped, drizzle remaining dressing over all of it. Enjoy while warm!!

Fall Salsa!

I love making extra “fall salsa” to enjoy on the side with a spoon!

Butternut Squash, Bacon & Chard (a la everydaypaleo )

20111123-144412.jpgIngredients :

  • 1 large Butternut Squash, baked, peeled and cubed.
  • 2 heads or Rainbow chard, stems removed, washed & chopped
  • 4-6 slices of bacon ( if bacon is not already used in your brussel sprouts!)
  • Coconut oil
  • Balsamic vinegar

Directions:

To bake squash: cut in half lengthwise, scoop out seeds & insides, and place in glass baking dish flat side down in a few tbsp of water. Bake for 1 hour at around 350 degrees. Remove once skin is easily puncture with a fork and insides are mushy & Soft, but NOT fully cooked. If you’re like me and cannot cut open the raw squash for the life of you, bake it for around 12 minutes in the oven, remove, and then using an oven mitt, a sharp knife and a fork, cut squash in half. I reiterate oven mitt. I have a sweet scar on my wrist for this mistake.

While squash is baking, cook chopped strips of bacon in a sauce pan over medium heat with a little olive oil until lightly cooked through ( but not well done). Remove from pan, and set on paper towel and blot. Once cooled a little, chop bacon into bite sized pieces. I like to empty about half the bacon grease into a container and keep the other half to cook the rest of the dish!

Once squash is baked, but not FULLY cooked, add cubed squash to the bacon grease pan ( yum!) . After around 2 min, and squash is starting to soften, add chopped chard and season with garlic powder and salt & pepper. Chances are you will need to add coconut oil at this point to make everything moist and to add flavor. Sautee together for another 2 or so minutes over medium heat. Then, once chard is nice and wilted and squash is very soft, add the bacon pieces and stir around. Drizzle balsamic vinegar over all the mixture, stirring often. If you like it tangy, be generous with the vinegar but I don’t recommend it.

Remove from heat promptly and add salt & pepper. Eat & enjoy!

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Green Beans & Almonds

Ingredients:

  • 1 lb fresh, de-stemmed and washed organic green beans
  • 1/2 cup unsalted, raw almond slivers
  • Generous olive oil
  • Italian Seasoning
  • Salt & Peppper

Directions :

De-stem greenbeans and wash well. Add beans to a big pot of already boiling water and cover. Boil beans for around 5 minutes until semi soft ( but not fully cooked). Drain and set aside to cool. Heat up a large skillet on medium heat and add a generous tbsp or 2 of olive oil. Add boiled greenbeans and generous amounts of italian seasoning and stir well. After a minute, add slivered almonds and salt and pepper and continue to stir. Once beans are fully cooked ( around 3-5 minutes) remove from heat. Green beans become mushy very quickly when over-cooked so watch carefully!

Coconut- Almond Butter Cookies ( Makes around 15 large cookies)

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  • 2 bananas mashed
  • 1 apple finely chopped (unsweetened apple sauce will work but takes away from the texture)
  • 1/3 cup coconut flour
  • 3/4 cup chunky almond flour ( love texture!)
  • 1/2 tsp baking soda
  • 1/3 cup raw unsalted walnuts
  • 1/3 cup light coconut milk
  • 1 tbsp cinammon
  • 1/2-1 cup unsulphured, unbleached coconut flakes

Directions :

Preheat oven to 350. In a food processor, smash the bananas and apple. Add to a mixing bowl with coconut flour and baking soda and mix well. Microwave almond butter jar for 15-25 seconds to get it melty to make it easier to scoop. Chop almost all the walnuts in the food processor and add to baking mixture along with melty almond butter scoop. Then add 1/2 cup coconut flakes, coconut milk & cinammon and mix REALLY well. Finally, add remaining halved walnuts for texture.

Cover two cookie sheets with foil and spray with coconut oil spray. Spoon heaping tbsps of cookie mix on the trays about 1 inch apart ( space on cookie sheet permitting). Sprinkle remaining 1/2 cup of coconut flakes on top. Bake for 25 minutes, or until fork comes out smooth. They crumble easily so it is better to err a little on the side of over-cooked.

For a thanksgiving batch, add 1/2- 3/4 cup 65% dark fair trade organic chocolate chips to the mix. Or if you want to make these more festive, add 1 can of unsweetened pumpkin to the mixture replacing one of the bananas, and add 1 tsp pumpkin pie spice, a generous sprinkle cinnamon and drop or 2 vanilla extract.

I am also attempting a pumpkin pie. Recipe to come, if it turns out okay. The plan is to use hazelnut/ walnut flour mix for the crust and use eggs, coconut milk & pumpkin for the filling.

TIme to get my hands dirty…

Ma, the meatloaf!

I have never made meatloaf in my entire life. In my head meatloaf is up there with Kraft Dinner as quintessential American cooking that propagates the SAD diet.

I’m a huge fan of meals that are hands off while cooking and last me a few days. So I tackled meatloaf- and it was way better than I imagined. I tried to pack as many veggies in there as I could to make it a complete meal in itself

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This picture does NOT do it justice!

.

Ingredients:
2 lb grassfed ground beef
2 eggs
1 cup almond meal
2 generous handfuls spinach
3 garlic cloves
1 6 oz can organic tomato paste
1 tsp crushed black pepper

Generous sprinklings (each) of:
Paprika
Thyme
Oregano
Parsley
If you have fresh basil, highly recommend it!

Directions:
Set oven at 375 degrees.
In large bowl whisk eggs and mix well with beef using your fingers. Add almond flour and knead together. Finely chop spinach & garlic in a food processor and add to bowl with tomato paste & all your spices. Roll up your sleeves because you’ll need to mix and knead with your hands.

Grease a glass baking dish with olive oil and shape meat mound into a loaf. Mine looked like a giant blob.

Then bake in oven for 55-60 min, or until inside is no longer pink.
Don’t overcook because it becomes dry!

I enjoyed mine slathered in hot sauce with a side of green beans and cubed sweet potatoes cooked in a pan with Olive oil & italian seasoning.

If you want to save portions for the week, I highly suggest adding a tiny drizzle of olive oil on top of the slice before putting it in Tupperware.

Also, I would imagine it’d taste better with an onion or two in there. Most dishes I cook probably taste much better with an onion so use your imagination!

 

The only good thing about Fall…

… is Pumpkin! Sure the leaves changing colour are gorgeous too, apples are in abundance, and Halloween is always fun- but fall makes me sad because it reminds me the cold of winter is right around the corner. My first winter in NYC is going to be a rude awakening. Thank god for butternut squash soup and pumpkin to get me through!

In case you were worried, I have jumped back on the blog bandwagon. Thank goodness because I’ve been cooking great stuff and completing some kick-ass workouts and I want to share!

Paleo Pumpkin Muffins

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Pumpkin in a muffin = genius!

Ingredients: ( makes 12 large muffins)
4 eggs
1 can organic pumpkin
1.5  cups almond flour
1 cup coconut flour mix
1/2 cup coconut oil
3/4 tbsp baking soda
1/3 cup almonds or walnut pieces for texture ( optional)
1/3 cup coconut flakes
Generous helping of pumpkin pie spice ( around 1/2 – 1 tbsp)
Sprinkle of cinnamon
1 small banana ( optional but recommended)

Directions:
Add flour & whisked eggs to large bowl, mixing well. Then add coco oil, pumpkin & rest of ingredients. Since coconut flour is high in fiber it absorbs the wet ingredients very quickly. I add a little bit of water to the mixture bit by bit until the mixture is moist and on the runny side. This is crucial to the process or the muffins will turn out dry!

Grease a large muffin pan with coconut oil or olive oil spray, and scoop mixture to tins, and drizzle agave nectar over the top of each muffin. Bake for 25-27 minutes at 375 degrees , or  until your fork comes out clean.

If you prefer your muffins on the sweet time, I would add a tsp of agave to the mixture ahead of time.

Mini egg quiches

These are a staple in my fridge when i have a busy week ahead. I usually cook these on Sunday nights and bring them to work for an easy no-mess portable breakfast. They keep great in a ziploc baggies and are perfect post- workout fuel. Not only do they taste great but they’re packed with protein and lots of nutrients! I can’t get enough of these and can be made in a million ways.

So cute, so portable, so delicious!

Ingredients:
8 eggs
1 medium zucchini
1 large bell pepper
2 handfuls organic spinach
2 sausages ( I use Applegate organics fire- roasted red pepper chicken sausage for a flavor punch)
Dash of salt , black pepper & paprika
Cayenne pepper if desired

Directions:
Cook sausages in a pan until lightly brown on both sides. Set aside to cool down.
In the meantime whisk 8 eggs in a large bowl. In a food processor or blender, Finely chop the zucchini, bell pepper & spinach ( but not grind- you don’t want the veggies to turn to mush), then add to the bowl one by one and mix well. Once the sausages are cool, put them in the food processor too and finely chop. Add to bowl, along with spices.

Scoop egg mixture into a large greased muffin pan. Try not to fill each hole to the top – you want a least a few cm space for the eggs to rise.  Depending how chopped your veggies & sausages are, you might need 2 muffin pans. Bake for 25 muffins at 375 degrees.

Portable & delicious

Other combos to try :

  • cilantro, applegate organic spinach chicken sausage, spinach,  &  jarred fire-roasted red peppers
  • dill, smoked salmon, spinach & bell peppers
  • bacon ( cook before baking), basil, minced garlic, spinach & zucchini

Bacon- Wrapped dates ( taken from everydaypaleo.com)
While I love dried fruit and crave a little sweetness once in a while, i have a savory/ salty tooth. This date & bacon combo  satisfied my craving for both! 

Sweet & Savory!

Ingredients :

10 Pitted Deglet Dates
1/2 sweet sausage cut in quarters( I use Applegate Farms  organic Chicken apple sausage)
5 pieces of Nitrate-free Bacon cut in half

Cut a slit length-wise down the date. Stuff the piece of sausage inside. Lie cut piece of bacon down and place stuffed date around 2 cm away from one end. Roll bacon around date until completely wrapped like a pigs in a planket. Then place wrapped date on a greased glass baking dish or a cookie sheet covered in foil, with the “seam” of the bacon facing downwards. This will make sure it doesn’t unravel while cooking.

Bake in oven for 20 minutes at 375. Be careful not to burn the dates as the skin dries very quickly!

——
Now that you’re done stuffing your face with delicious Paleo treats, here’s some fun workouts. They all take less than 30 minutes, require little to no equipment and get your heart rate up! I did these last week when I couldn’t make it to the gym at a decent hour:

Thrifty Fifty: 

  • Run 800m
  • 50 box jumps
  • 50 Pushups
  • 50 situps ( full extension)
  • 50 Back extensions/ Supermans
  • 50 Dips
  • 50  Rows with Rotation   OR 50 pullups
  • 50 split lunge jumps
  • Run 800m

10 minutes in Heaven:  

Warmup : 30 burpees with either a Bosu or a weighted plate. Lift bosu/weight above head with arms locked, don’t worry about jumping.

Rows. For an extra challenge, elevate your feet on a box or bench.

Workout Pt 1 : Set a Timer for 10 minutes and do as many reps of possible of:


  • Rest 3 min.
Workout Pt 2 : 
  • 100 hollow rocks
  • 50 toe touches,
  •  50 supermans, 
  • 50 russian twist ( with 20+lbs) 
Hollow Rocks are my favorite core exercise. What’s yours? 

Lord of the Dance

While having a conversation with a new friend about our weekend plans, she wanted to know if I liked to dance.

I don’t even know where to begin with that answer.  Since a picture is worth a 1000 words I thought I’d let them do the talking.

Most people tend to dislike what they’re not good at. So it only seems “natural” that I would stay away from dancing as to not make a fool out of myself.

Nope, not me. I don't dance. Sorry.

So for sure I would never attempt something like the fist pump

Or throw my hands up to Miley Cyrus songs.

Party in the USA?

I definitely have never challenged anyone to a dance- off

See? He looks terrified.

And I definitely have never tried to draw attention to my moves 

Who me in the spotlight?

I definitely don’t try other types of dance.

Who swing dances these days anyway?

.. or Two- step

The only person I could find to dance with me anyway is this guy. 


I guess sometimes I have fun

Smiling is my favorite

If living alone has taught me ANYTHING ( besides how to get really crafty at reaching things on the top shelf) is that I love to dance.  I have a dance party for one every morning in my bath robe while getting ready for work. I dance at night while I’m cooking. I dance while brushing my teeth and I probably dance in my sleep, which would explain why I wake up and the sheets are tangled on the floor.

The thing with dancing is that I’m convinced EVERYONE likes to dance. The people who say they don’t are scared. Scared of looking foolish, of embarassing themselves, not knowing “how”. That, or they just don’t like to have fun.  But seriously- does anyone really know how to dance? I sure don’t! All you gotta do is MOVE. And anyway you can, along with music ( and not always to the beat). To tell you the truth: when I’m busting a move on the dance floor I don’t watch other people. I don’t care what they look like or what they’re doing, or how they’re dancing. I notice when people are smiling and having fun and to me those are the BEST dancers. Dancing is about letting loose and not caring what other people think. And that is the FUN part.

So I challenge you to bust out your hairbrush microphone, put on your fave song and dance in your underwear. I swear it will be the best 3 minutes of your day.  Just in case you need some inspiration, this song hasn’t failed me the last few weeks :

Dance party for 1 coming right up!