Gwyn is 42 and freaking fabulous!

I mean honestly, how good does she look!!!??? I can't wait to grab my issue.

42 never looked so sexy!

AMAZING!!!!

Happy Tuesday!

Ciclotte .

Designed by one of Milan’s leading designers, Luca Schieppati and made by the Italian Lamiflex Group, Ciclotte is like another piece of contemporary furniture in your home. Complementing your existing modern space, the gym-standard training machine is only 121 lbs, so it is easily movable from room to room.

The large wheel is the main focus of Ciclotte. Reminiscent of a 19th century monocycle wheel, the bike features sleek design elements such as the carbon handlebar, a touch screen display, and stylish supporting fins for stability.

It is designed to reproduce the dynamics and performance of road cycling and is ideal for high intensity spinning workouts. Ciclotte uses an epicycloid system, which works by generating a concentrated magnetic field using a copper ring that is rotated at a high speed in front of five magnets. The resistance is controlled via the touch screen.

 

Ciclotte is the evolution of the product Ciclò, an innovative prototype of a city bike-wheel, which after having participated in several international exhibitions is now part of the permanent collection on display at the Triennale Design Museum in Milan.

Isn't she a beauty!!???

One and only item on my Christmas list.
I think I heard Santa say I should do more cardio!

Plant-Based

What are you eating these days? I am totally obsessed with getting as much healthy food into my body as possible, sure i love a slice of pizza or a good burger but i find myself often very uninterested in food or the flavors.  I love the plan below, I think I may just have to explore and give this a try. Stay tuned. . .

DAY ONE

Breakfast: Avocado mash on a toasted sprouted English muffin. How-to: Spread on mashed avocado, and add a squeeze of lemon and chili flakes. Try: Food for Life Ezekiel 4.9 English Muffins. Lunch: Brown rice with mung beans and fermented vegetables. Try: Farmhouse Culture Ginger Beet and Horseradish Leek krauts. Dinner: Stuffed red peppers. How-to: Char peppers over an open flame until skins are black; peel, halve, and de-seed. Fill with cooked quinoa, walnuts, and parsley. Bake for 15 minutes at 350° F.

DAY TWO

Breakfast: All-greens shake. How-to: Mix spinach, kale, parsley, and celery (add half an avocadoto make it creamy). Lunch: Lentil soup with a spinach-and-roasted-parsnip salad. How-to: Add grated ginger, cumin, or coriander to a vegetable-stock-based lentil soup. Top spinach with roasted parsnips and a squeeze of lemon. Dinner: Polenta with mushrooms, English peas, asparagus, and thyme. How-to: Make (or buy) fresh polenta cakes. Cook vegetables in vegetable stock until tender; pour over polenta.

DAY THREE

Breakfast: Organic puffed quinoa cereal with almond milk, maca, and bananas. Try: Kosher Mills Pop-Quin Puffed Quinoa Cereal. Lunch: Fava bean purée on rye toast with chopped mint, romaine lettuce, cherry tomatoes, black olives, and lemon. How-to: Blend fava beans until creamy. Scoop onto bread and add the "fixings." Dinner: Vegetable stir-fry with an arugula, apple, and pine-nut salad. How-to: Sauté various greens (collards, kale, Swiss chard) with onions and sliced red cabbage. Dress salad with apple cider vinegar.

DAY FOUR

Breakfast: Sprouted toast with raw walnut butter and banana slices. Be generous with the bananas. Lunch: Warm lentil salad dressed with balsamic vinegar. How-to: Cook lentils until soft; add chopped beets, shallots, fresh basil, and a few soaked walnuts. Dinner: Smashed fingerling potatoes and leeks, plus a cucumber, avocado, radish, and pea-shoot salad with salsa verde dressing. How-to: Mash cooked potatoes with chili flakes and pepper. Cut leeks in half, add thyme, and bake at 350° F for 30 minutes.

DAY FIVE

Breakfast: Organic rolled oats with dried white mulberries. How-to: Soak oats overnight in nut or coconut milk until creamy. Lunch: Zucchini purée and sautéed spinach with balsamic vinegar.How-to: Blend zucchini, Brazil nuts, tahini, lemon juice, and mint. Garnish with chili flakes. Dinner:Raw cauliflower tabouleh with zucchini pancakes. How-to: Chop cauliflower, shallots, mint, and tomato; add lemon and sumac. Grate zucchini and add salt; soak for 10 minutes. Drain, then add rice flour and thyme. Form into small patties; sauté until brown.

DAY SIX

Breakfast: Coconut "yogurt" with pistachios. How-to: Blend coconut meat and water, add probiotics, and ferment for 12 hours (or buy it ready to go). Try: Anita's Creamline Coconut Yogurt.Lunch: Chickpea salad with marinated carrots, cilantro, and black olives. How-to: Soak carrots in lime juice, cumin, salt, and honey for five minutes; pour over drained canned beans. Add olives and cilantro. Dinner: Quinoa spaghetti with cherry tomatoes, oregano, and garlic; shaved fennel with green olives, Meyer lemon, and balsamic vinegar.

DAY SEVEN

Breakfast: Cauliflower mash. How-to: Steam cauliflower until soft; purée with a teaspoon of raw coconut oil and salt. Lunch: Open-faced DLT (dulse seaweed strips, little gem lettuce, and tomato). How-to: Toast sprouted bread and layer like a BLT. Hate seaweed? Make it an ALT (avocado). Dinner: Artichoke risotto, plus a treviso (or radicchio), onion, and citrus salad. How-to:Roast trimmed and quartered baby artichokes. Sauté garlic and onion, add rice and vegetable stock, and cook until stock is absorbed. Nestle artichokes into risotto.

DAY EIGHT

Breakfast: Chia seed "pudding" with seasonal fruit. How-to: Mix a 1:3 ratio of chia seeds to low-fat coconut milk; soak overnight. Lunch: Warm white beans with chopped sage, plus a dandelion, date, and red-onion salad with pumpkin-seed dressing. How-to: Blend sprouted pumpkin seeds, lemon juice, garlic, and parsley, and pour over salad. Dinner: Zucchini noodles with mint-pistachio pesto and roasted carrots with honey. How-to: Place zucchini in a spiralizer (we like Paderno's) to make linguine-like strips. Boil for two minutes.

DAY NINE

Breakfast: Raw organic granola with almond or hemp milk and blueberries. Look for "buckwheat" on the label—it has a low-glycemic index. Lunch: Sweet potato vegetable wrap. How-to: Bake sweet potato, mash, and scoop onto a sprouted-grain wrap; add arugula and fermented or steamed vegetables. Dinner: Warm farro with garlic and rosemary; arugula salad with pine nuts and a lemon-juice-and-balsamic-vinegar dressing. How-to: Braise baby garlic bulbs in vegetarian stock. Pour over the farro.

THREE GUILT-FREE SWEET SNACKS (ONE A DAY, PLEASE) 1. Chocolate-avocado mousse Blend an avocado, raw cacao, honey, and a touch of water. Chill in small cups or serve at room temperature. 2. Berry chia "pudding" Purée frozen berries (cherries are good) with a little water and honey. Stir in chia seeds (a 1:4 ratio of chia seeds to purée). Refrigerate for at least 30 minutes. 3. Raw dark chocolate Look for organic and sugar-free. You'll be surprised how a square or two is all you need to satisfy your sweet tooth. Try One Lucky Duck Chocolate Bar.

Read here: http://www.harpersbazaar.com/beauty/health-wellness-articles/why-eat-a-plant-based-diet?src=spr_FBPAGE&spr_id=1447_55432322

The healthy life.

Get some new kicks, a new fitness outfit, try a class you never have, drink your greens!