Wednesday, July 22, 2009

Fitness Fashion: The Lucy Store

I just made my first trip to the Lucy store in Minneapolis, in the Galleria Mall, Edina. It was lovely! I am super pumped because I just picked up this great blue workout tank there--they are having a really great sale!! I thought the top was unique because 1) workout ruffles! I LOVE me some ruffles and this fits the bill! 2) It has a swirly, girly design on it and I normally shy away from workout wear that has prints, but this one I loved! I am going back soon...there is much more to be swooning over!

Kick it up a notch!

Want to play sports, but don't have anyone to play with? This isn't elementary school people, we don't have to wait to be picked, we can get off the couch and kick it up a gear by joining a team through City Sports Connection!!

They offer teams throughout the city and games on any given night: soccer, basketball, volleyball, broomball, KICK BALL, yes, Kick ball! It's all the rage and taking fitness back to the school yard yo! So get your knee high socks and your sweatbands and get out there and kick butt!

Wedge Wednesdays!

Welcome to Wedge Wednesdays! This is where I post fantastic organic recipes from the Wedge Co-op in Minneapolis, review wedge product or recycle great articles from the Mix, the newsletter of the Twin Cities Co-ops.

This Week: Cinnamon Tilapia and Asparagus Parmesan!

This was an amazing recipie and I only made 2 slight changes to it!!

4 tilapia filets (1 1/2 lbs.)
1 T. cinnamon3 T. butter, divided
2 T. lemon juice
1/4 c. cream ( I used milk and it turned out fab!)

Wash the tilapia fillets, pat dry and run each with cinnamon on both sides, until thoroughly covered.

Warm 1 T. butter in a large skillet. Saute fillets, covered for 5 minutes on each side.
Remove fillets from pan and keep warm.
Add the remaining butter and lemon juice to the pan, scraping up all the brown bits from the pan.
Stir in the cream and a generous pinch of salt. Stir Until thick and creamy, around 2 minutes. Serve sauce over fish!

For the side:1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes (I just chopped a regular tomato)

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan
cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes: All done! Enjoy!

Copyright © 2009 Jennette Turner
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Although Mary from Fit this girl is a CPT, always consult your physician or health care provider before beginning any nutrition or exercise program. Use of the programs, advice, and information contained in this website is at the sole choice and risk of the reader.