I adore this core move.  It’s a great oblique move and when incorporated into your workout will help you achieve an hourglass shape.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Sage can be mild, musky and balsamic or strongly camphorous with a warm spiciness.  Sage aids the digestion of fatty and oily foods and is traditionally used as a partner for them.

Sage goes well with apples, beans, onions and tomatoes and combines well with bay, caraway, dried ginger, marjoram, paprika, parsley, savory and thyme.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

I love this easy side dish.

MASHED BLACK BEANS

Serves 2

1 teaspoon extra virgin olive oil
1/4 cup onion, diced
1 large garlic clove, minced
1 – 14 1/2 oz. can black beans, rinsed and drained
1/4 cup stock, vegetable or chicken
1/4 cup fresh cilantro, chopped

Heat the oil in a medium nonstick skillet.
Add the onion and the garlic and saute until translucent, not brown.
Add the beans and saute 3 minutes
Add the stock and cook 1 minute.
Using a potato masher, mash the beans.
Sprinkle with the cilantro and serve.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Add this move into your workout as another way to work your triceps.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Jicama is a large root vegetable, also called a Mexican potato.  It has a crunchy, slightly sweet flesh and can be eaten raw or cooked.

Choose jicama with smooth, tight, silky skins that feel heav and dense for their size.  If they are blemished or have dull skin they are likely to be old.

Do not store jicama in plastic bags.  They will keep for up to 2 weeks in the refridgerator.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Try this healthy snack in place of tortilla chips.

SPICY CHIPS

Makes 16 Spicy Chips

1 tablespoon extra virgin olive oil
1/4 teaspoon chipotle powder
1/2 teaspoon paprika
1/2 teaspoon cumin
2 whole wheat tortillas

Preheat oven to 375°.

In a small bowl combine the oil, paprika, and cumin and stir
Brush each tortilla with this mixture, spreading to edge.
Cut the tortilla into 1/8ths.

Spread a large piece of foil onto one of the oven grates.
Place the chips, oil side up, on the foil.
Bake about 9 minutes or until no longer soft.
Remove the chips from the oven and allow to cool.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

For me a basting brush, or a pastry brush, is an essential kitchen tool for low fat/low calorie cooking. I use it to lightly coat vegetables with olive oil and to brush oil onto my skillet or saucepan before cooking, this cuts back on the amount of oil I use which in turn cuts back on extra calories in my food. I also use it to baste long cooking cuts of meat with marinade or sauce before, during or after cooking.

A basting brush will have a long handle with bristles made of natural or synthetic fibers or silicon. Always be sure to clean your brush throughly in warm soapy water to remove any dirt that may have gotten trapped between the bristles.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Selection – Choose garlic bulbs with firm cloves that show no signs of powdery mold or green sprouting.  The papery shell should be crisp and crinkly to the touch and tight over the cloves.

Storage – Stored away from light and moisture, garlic will stay fresh for weeks.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

This recipe does triple duty, it can be served as a breakfast, a sweet snack or a dessert.

COCONUT QUINOA

Serves 4
3/4 cup quinoa
1 cups water
1/2 cup lowfat coconut milk
1 teaspoon fresh ginger root, grated
1 tablespoon honey
1/4 cup pecan halves

Rinse the quinoa in a fine sieve until the water runs clear.

Combine the quinoa, water, coconut milk, and ginger in a saucepan.
Cook until all the liquid is absorbed and the quinoa is soft, about 15 minutes.
Remove from heat and stir in the honey and pecans.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

A mortar and pestle are used to grind herbs and spices by hand.  Place the spices in the mortar (the bowl) and pound, rub, and grind with the pestle (the bat shaped wand).  A mortar and pestle are usually made of wood or stone and come in many different sizes.  In the kitchen, they are typically used to grind small amounts of spices, prepare guacamole and pesto.

I use my mortar and pestle to grind dried herbs to a powder to use as a coating for chicken or fish.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services