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This HIIT-Yoga Hybrid Makes You Feel Like You Actually Got a Good Workout
Yoga is great for both your body and your mind, no doubt. But sometimes you walk away from class wondering if you actually got a good workout. On days when you really want to sweat it out, this yoga-HIIT hybrid workout helps you do just that.
You might also like READThis class combines the best of high-intensity interval training and traditional yoga poses into one 32-minute, total-body workout. You'll intentionally raise your heart rate between flows to stretch and strengthen at the same time and get the most out of every minute. All you need is a yoga mat for this workout. Then hit play to get started.
Strengthen your yoga practice in the comfort of your own home. Explore online yoga classes for beginners, intermediate, and advanced yoga practitioners on Cody. Greatist readers get 30 percent off their first purchase on Cody with promo code 30GREATIST.
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5 Ways This Healthy Blogger Saves Time and Money in the Kitchen
We all know cooking at home is usually healthier and cheaper than eating out. But finding the time and motivation? Not so easy. (Because, you know, life.)
We sat down with chef and food blogger Phoebe Lapine to learn her ways—after all, she makes throwing together beautiful, nutritious meals look like a breeze. She let us in on her five favorite tips for saving time and money in the kitchen.
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This Wellness Pro's Health Mantra Is One You Can Actually Get Behind
If you've been reading Greatist for any length of time, you know we're big proponents of the #healthyish lifestyle. And there's no one who reps it better than blogger and private chef Phoebe Lapine.
After being diagnosed with an autoimmune disease at 22, Lapine began healing herself with healthy comfort foods. And by that we don't mean quinoa and kale. We're talking loaded baked potato beets, mushroom Bolognese, Paleo "ramen" burgers, and mac and cheese. Her mantra is "healthy hedonism," which she describes as "balancing the things that nourish you on all cylinders with the things that nourish your body." Sign us up!
In this video, she shares her key to healthy living—and her recipe for beef larb lettuce wraps, a healthier version of a traditional Thai dish, which is full of fresh herbs, green veggies, tangy lime juice, and lean ground beef.
Beef Larb Lettuce Wraps
Recipe by: Phoebe Lapine
Makes: 4 servings
INGREDIENTS
2 tablespoons jasmine rice (or any type of white rice)
2 tablespoons hemp seeds
1 tablespoons vegetable or coconut oil
4 garlic cloves, thinly sliced
1 pound lean (93 percent) ground beef
1 tablespoon honey
2 Thai or serrano chili peppers, thinly sliced
3 tablespoons fresh lime juice
3 tablespoons fish sauce
1 large shallot, thinly sliced
2 cups finely chopped green beans (about 1/2 pound)
1 cup roughly chopped basil, cilantro, or mint leaves (or all three)
1 head lettuce leaves separated, for serving (Boston, Bibb, or romaine work best)
3 cups cooked, short-grain brown or cauliflower rice, for serving
DIRECTIONS
1. In a large nonstick wok or skillet, toast the jasmine rice over medium heat until golden brown, about 3 minutes. Like nuts, rice can go from brown to burnt very quickly, so keep an eye on it.
2. Remove the toasted rice and place in a coffee or spice grinder. Add the hemp seeds and pulse until it becomes a fine powder. Set aside.
3. Heat oil in the skillet. Cook garlic over high heat until golden brown, 1 to 2 minutes. Add beef and cook, breaking apart with a spatula, until no pink remains (about 5 minutes).
4. Stir in honey and chilis, then continue to cook until the beef begins to brown, 3 more minutes. Stir in lime juice, fish sauce, shallot, and green beans, and stir-fry 1 minute more, until the vegetables are heated through.
5. Remove from heat, add herbs, and taste for seasoning. Transfer to a serving bowl and garnish with the toasted rice-hemp mixture.
6. Serve warm alongside lettuce leaves, cooked brown rice, and lime wedges.
LAPINE'S RECIPE NOTES
- The toasted rice might seem like an unnecessary step, but it adds so much authenticity to the dish.
- For a Paleo option, you can omit the brown rice or substitute kelp noodles, Shirataki spaghetti, or cauliflower rice.
- This dish can be served as a heavy app or finger food, or assembled on one big platter for a dinner party. I love serving light entrees like this when entertaining in the summer, where everyone gets to create their own bites. It's a healthier version of a taco buffet.
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5 Crazy-Easy Ways This Chef Makes Healthy Meals Taste Good
If there's any one person we want to teach us how to cook, it's Dan Churchill. Not only does the chef and author know how to make healthy food actually taste, you know, good, he also makes it look so freaking easy. And hey—that Australian accent doesn't exactly hurt either.
Here, Churchill shares five cooking tips you'll want to put to use, whether you're a novice in the kitchen or a seasoned pro:
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The Post-Workout Dish This Healthy Chef Swears By
Too often "healthy eating" is associated with bland foods such as steamed broccoli, egg whites, and celery sticks. But chef and author Dan Churchill is on a mission to change that.
With books like Dude Food: a Guy's Guide to Cooking Kick-Ass Food under his belt, you can bet the Aussie knows a thing or two about creating filling, flavorful dishes. He believes you should never look at food as fuel, because it's more about the experience of eating and sharing meals with others.
Churchill joined us in the kitchen to talk about how he finds a healthy balance—and to share one of his favorite post-workout meals: an easy hash that combines lean beef with Brussels sprouts and sweet potatoes, plus an egg on top to seal the deal.
Brussels Sprout Sweet Potato Lean Beef Hash
Recipe by: Dan Churchill
Makes: 4 servings
Ready in: 30 minutes
INGREDIENTS
2 sweet potatoes, grated
2 cups Brussels sprouts, quartered
Olive oil
Pinch of salt and pepper
1 onion, sliced
2 garlic cloves, finely chopped
1 pound lean ground beef
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1/2 cup beef stock
4 eggs
DIRECTIONS
1. Preheat oven to 375 degrees and line a baking sheet with baking paper. Place sweet potato on one half of the baking sheet and the Brussels sprouts on the other. Drizzle with olive oil and season with salt and pepper.
2. Roast for 15-20 minutes (you may want to pull the sweet potato out a little earlier, so keep an eye on it).
3. Drizzle remaining oil into a cast iron skillet on medium-high heat and caramelize your onion and garlic for 5-7 minutes.
4. Stir in lean ground beef and allow to cook for 5-7 minutes longer, or until it's browned and the liquid has evaporated. Then add in cumin, coriander, and stock before seasoning with salt and pepper.
5. Allow to simmer for a couple of minutes. As you do that, heat oil in a medium skillet over medium-high head. Fry eggs sunny-side up.
6. Layer sprouts and sweet potato over beef mixture. Top with fried eggs and olive oil.
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