Posts tagged ‘wine’

April 22, 2014

Move. Sweat. Hydrate. Nourish.

Someone, somewhere, spread a vicious rumor that being fit and healthy was difficult. In order to be considered fit, you have to eat clean always, never taste a pastry again, wake up ready to “train mean” every day, and, oh yes, you must have a favorite protein shake. We’re not robots, nor are we consistent. Our lives become uncontrollable in an instant, and our schedules are exhaustive. Sometimes, we choose the pizza and wine over the organic chicken, spinach, and blueberry salad.


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“I don’t care what you did last night. I care what you do on a consistent basis.” I mentioned this to a client once, who was kicking herself over making poor food choices at a party. Too often, we degrade ourselves, and our healthy efforts, after a mere slip-up. I’m not sure where we learned this self-destructive behavior, but we’ve gotten really good at it. Life is meant to be lived. Being healthy is a journey… a lifestyle. Be careful you’re not missing out on life’s best memories because you’re too focused on “being healthy.”

I’ve had the opportunity to spend lots of time with family this month, and I am forever grateful. I managed to stick to my healthy lifestyle for the most part, but I also took the cookie my niece handed me (and ate it.) I also shared an egg and bacon taco with my other niece, so she didn’t have to finish it all herself. We celebrated a birthday with chocolate cake (and butter cream icing), and cookie dough ice cream—the real stuff, full dairy. And the wine… yep, between four sisters the wine and stories flowed.


My inspiration comes from Pinterest pins and photos like these I find on my favorite blogs.


A little spinach, kale, lime, celery and green apple keeps everything sunny-side up.


Spinach salad creations are a favorite past-time of mine!

I enjoyed the time with family, and now I am enjoying being creative with my salads and juicing this week. It’s fun! I created a new spinach, hummus, egg salad combo, and for extra zest one day, I added dried cherries. Yum! I exchanged spinach for arugula for a different spicy taste. If you haven’t smashed macadamia nuts in a baggie and sprinkled them atop your salad greens before, try it immediately. Delish! I stocked up on frozen tropical fruits for a cooler touch to my green drinks. Juice your favorites then blend the juice with several frozen chunks of mango, papaya, pineapple, or watermelon for something cool, crisp, and refreshing.

Being healthy means being alive, and being alive is getting exciting. There’s a lot to do, so be good to yourself, stay committed to your health, and have a little fun with it. Move. Sweat. Hydrate. Nourish. And smile through it all… Cheers! Lacey

July 15, 2013

Quick and Pretty Summer Dinner

old wine

The best part about summertime for me is the long, dusky evening before the sun sets. The blue sky fades to pale pink, then gold, then sometimes peach and purple. Every now and then, we get a searing orange-red that burns your retinas as it lights up the horizon. What a show! During these long summer nights, I also love kicking off my shoes, opening up all the windows in the kitchen, and putting on some gorgeous music as I cook. My life works better in every way with a soundtrack accompanying it—for bustling around in the kitchen in the evening, I prefer classical mixed with a little opera, especially if pasta and wine are involved. Here are some of my favorite soundtracks that are perfect anytime you need beautiful music: No Reservations (especially apropos when cooking), Pirates of the Caribbean: Curse of the Black Pearl, or Becoming Jane. I’m happy just thinking about this music!

sheet music

First, a nice big salad. Aim for 1½-2 cups of your favorite salad greens, the darker the better. Then unleash your creativity: add as many sliced or chopped veggies as you want, maybe a little bit of fruit too. Then add a healthy fat, and drizzle an oil/vinegar/lemon juice mixture or your favorite low-fat dressing over your creation. Don’t forget to top with fresh-ground pepper if you like a bit of bite!


Next, an elegant pasta dish. If I’m going to have pasta, I like Barilla Plus (a multigrain pasta packed with protein, fiber, and plant-based omega-3s). I like to cook a whole box and then use the pasta for leftovers for a few days—easy meal prep! Here’s one of my favorite recipes for summertime.

Spicy Citrus and Avocado Farfalle


  • 1 c. farfalle (bowtie-shaped) multigrain or whole-wheat pasta
  • ½ Morningstar Buffalo Chik Patty, heated and chopped (or favorite protein source)
  • 4 grape or cherry tomatoes, halved or quartered
  • ¼  green onion, thinly sliced
  • ¼ avocado, roughly chopped
  • ½ Tbsp. olive oil
  • 1-2 Tbsp. lime juice
  • ¼ tsp. garlic powder
  • Crushed red pepper flakes, pinch to taste
  • Sea salt and fresh-ground black pepper, pinch to taste
  • Grated parmesan, sprinkle (optional)

Cook pasta according to the directions on the package. Add the chik patty, tomatoes, green onion, and avocado to the pasta. Then add olive oil, lime juice, garlic powder, red pepper flakes, salt, and pepper and stir well. Add grated parmesan immediately before serving, if you like.

summer pasta dish_good