3 Full-Body Moves That’ll Work You From Head to Toe
Speaking of things Warming Up..
.. why not throw on some shorts and start burning calories? Fitness is a critical part of our lives and helps us keep in shape..but also helps us feel good about ourselves.
Coming Up Next : Fitness Ideas and Strategies
Things are Heating Up Over Here at the Mag
The team is getting bigger and the times are getting warmer. We’re interviewing random people and asking them what they believe wellness means and what they’re passionate about in life. Not only this, but we’re doing a lot of integrating too - it’s not easy getting everything on the same level, but when you’re motivated and inspired, you can do just about anything.
1/4 cup salt
2 teaspoons whole rosemary toasted
2 teaspoons toasted fennel seed crushed
2 teaspoons chili flakes
2 teaspoons black pepper
zest of 1 lemon
2 tablespoons roughly chopped flat leaf parsley
2 tablespoons fresh rosemary
pork tenderloin, around 3 inches in diameter, 1-2 pounds
12 inch slab of pork belly, skin lightly scored
Combine the ingredients for the salt rub in a small bowl. Lightly sprinkle the inside of the pork belly with the salt rub (you won’t need to use all of it). Sprinkle the herb rub and place the tenderloin in the centre of the belly. Tightly roll up the belly around the tenderloin and tie together with kitchen twine. Rub the skin generously with oil and a bit more of the salt rub. Place your porchetta in a dish, cover and place in the fridge for at least 12 hours.
Heat the oven to 275F. Place the porchetta on a rack in a deep roasting pan. Lots of fat will be rendered out of the porchetta, so make sure your roasting pan is deep enough. Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is 160F. Blast the heat up to 450 and continue to roast for 35 minutes, keeping an eye on the skin. You want the crackling golden brown and crispy, not burnt.
Remove from the oven, let rest for 15-20 minutes, slice and enjoy!
PORCHETTA SANDWICH WITH SALSA VERDE RECIPE
2 ciabatta rolls
2 cups porchetta, still warm, thinly sliced and chopped
bit of crackling, roughly chopped
Salsa Verde Recipe
1 bunch parsley
1 cup oil
2 teaspoons toasted fennel seeds ground
2 teaspoons toasted coriander ground
2 teaspoons chili flakes
2 cloves garlic
zest of 1 lemon
lemon juice from 2 lemons
Puree the salsa verde ingredients until smooth. Assemble the sandwiches by slicing the rolls lengthwise and topping with porchetta. Add a bit of crackling and a drizzle of salsa verde. Serve with dijon mustard and enjoy!
Crispy Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Lace Up Leatherette Platform - GoJane, $48.00
Colorblock Peep-Toe Heel - GoJane, $27.30
Metallic Contrast Belt - GoJane, $8.10
Leatherette Metal Trim Belt - GoJane, $6.90
So it’s Time That we Posted for the Ladies.
Fashion coming right up, gals!