Ballet Beautiful: Transform Your Body and Gain the Strength, Grace and Focus of a Ballet Dancer (41 page)

SERVES THREE TO FOUR

1 head collards

Olive oil

2 teaspoons white wine vinegar or sweet pickles

1.
Choose a fresh green head of collards. Using kitchen shears, cut off leaves and rinse well. The heavy leaf stems may be cut out and leaves chopped in small pieces. Saute these in a light coating of olive oil.

2.
After leaves are limp, add a small amount of filtered water and steam about 20 minutes until leaves are tender.

3.
Season with 2 teaspoons white wine vinegar or sweet pickles.

And When I Feel Like Baking! . . .

Apple Crumble

SERVES THREE TO FOUR

This isn’t just a tasty, healthy dessert—it’s also a great breakfast treat! Use leftover crumble as a topping for oatmeal on Sunday morning—it’s incredible!

4 medium-sized farmstand apples

1 lemon

2 tablespoons butter

1 tablespoon olive oil

2 tablespoons dark brown sugar

¼ rolled oats or unsweetened muesli

¾ cup chopped pecans

1.
Wash and slice the apples. Cover with the juice of the lemon.

2.
Melt the butter in a saucepan and add in the olive oil, brown sugar, and oats. Remove from the heat and mix with a fork. Add pecans.

3.
Coat the apples with the crumble mixture and transfer to a baking pan. Bake for 35 minutes at 375 degrees.

The Ballet Beautiful Friends and Family Recipes

I love sharing healthy recipes and tips with my Ballet Beauties! Below are some of my favorites that they have shared with me.

John’s Vegetarian Chili Recipe

SERVES FOUR TO SIX

My older brother John is a terrific chef. Everything that he cooks is great but I especially love his veggie chili on days when it is cold outside! He serves it with cornbread, but when I make it at home I generally serve it with a salad and whole-grain bread. One pot will last several days.

Olive oil

1 large onion, diced

1 red or orange pepper, diced

4 or 5 cloves garlic, chopped

1 can black beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1 can stewed Mexican tomatoes (jalapeños, garlic, cumin), mashed

1 can vegetable broth

1 package McCormick’s Chili Mix

Cumin (optional)

Chili powder (optional)

Black pepper (
Note
: John and I don’t measure—we estimate!)

2 jalapeños

1.
Heat the olive oil on medium-high heat, add the onion, and sauté for two minutes. Add the diced pepper and cook for another three or four minutes, until the pepper is soft. Add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant. Add the beans, tomatoes, broth, and chili mix. Cook on medium high until the chili starts to boil. Reduce heat to medium.

2.
If the chili is too runny, cook uncovered. If it seems perfect, turn the heat down low and cook covered. (Chili can scorch, so don’t cook it on too high a heat). I find that there isn’t enough flavor from one package of chili mix, so add cumin, chili powder, and black pepper to taste. Cook for 20 to 30 minutes. Chili does seem to get better the longer it simmers.

3.
This recipe is really flexible. For example, you don’t have to use two kinds of tomatoes—they can both be diced plain tomatoes or they can both be stewed tomatoes. Think your chili needs
more tomatoes? Add another can. If you like a little heat, add some chopped jalapeños. Don’t want to use a McCormick’s mix? Make up your own spice mix—chili, cumin, oregano, garlic powder, onion powder, etc. Cooking like this is an art, not a science. Do whatever you like best! Maybe add some chipotle peppers to give your chili that smokiness. Beer adds great flavor too—just pour some in!

Romy’s Lentil Soup

SERVES FOUR TO SIX

Romy swears that Ballet Beautiful and her lentil soup were the keys to her incredible post-baby Ballet Beautiful body! I’m making her soup now, and I love it too!

Olive oil

1 yellow onion, chopped

1 teaspoon sea salt

3 or 4 carrots, chopped

bunch celery, chopped

2 organic vegan bouillon cubes (I like Rapunzel Sea Salt)

Sea salt

Cayenne

Turmeric

Coriander

16 ounces French lentils, rinsed

Bay leaves

Kale (lacinato or your favorite)

1.
Add some olive oil and the chopped yellow onion to a large soup pot at medium heat. Sprinkle with the sea salt and let the onion sweat down.

2.
Add the carrots and celery. Let everything cook down on medium heat. Add the vegan bouillon, sea salt, some cayenne, a couple of dashes of turmeric, and some coriander.

3.
Add the French lentils and a few bay leaves to the pot and cover with water. Let everything cook down. Keep watching and stir occasionally.

4.
After the lentils have cooked until soft (about a half-hour), add the kale.

5.
When the soup is almost finished, add a heavy drizzle of good extra-virgin olive oil to the pot for richness and flavor. You can even add a tiny drizzle when serving and a tiny pinch of sea salt to taste. Enjoy!

Ashley’s Baked Kale Snack

SERVES TWO

This is one of my favorite snacks. It’s super-easy to make and really nutritious too!

1 head kale (any type you prefer), washed and completely dried

1-2 tablespoons olive oil

Sea salt

1.
Cut the kale up into big pieces and toss it with the olive oil until the leaves are coated. Spread the kale on a baking sheet.

2.
Bake at 350 degrees for 15 to 20 minutes, or until crispy. Remove from the oven and lightly sprinkle with sea salt.

Eliza’s Toasted Snack

SERVES TWO

My friend Eliza’s toast recipe, a favorite with her daughter, is great for a quick and satisfying snack or as a side along with vegetable soup for lunch. For a touch of something sweet, add a little honey on top.

Multigrain bread

Extra-virgin olive oil

Sea salt

1.
Take several slices of a multigrain bread and lay them out on a baking sheet. Sprinkle some good-quality extra-virgin olive oil over the bread slices, then sprinkle on some sea salt.

2.
Heat the bread at 200 or 250 degrees until it’s soft and warm, usually 10 minutes.

3.
Cut up the slices and enjoy a great snack!

My Dad’s Deviled Eggs