It has been approximately six weeks since we last met in California and started this blog. I’m happy to report that my exercise program is going great! I’m on week six of the Total Body Shaping course and beginning to feel stronger. I even noticed a little bicep muscle....did I mention little? I have dropped 12 lbs, and feel great!
I didn’t feel so great a few days ago. I just returned home from 10 days in NYC working nonstop for CND as the production manager at Fashion Week. It has taken me two days to recover. 10 days!!! Lugging a 50 lb suitcase full of polish to and fro, up and down steps, subways, cabs, and miles of pavement. That was a workout in itself!
I felt bad missing my daily workout that I have come to enjoy and promised myself that I would workout every day while away. That didn’t happen because sleep took priority, but I did keep up my healthy eating and must admit it made a huge difference in my energy level — until about day eight. And like clockwork, the last day I got a cold due to exhaustion, but recovered fully in one day with a massage, lots of rest and lots of fluids.
My teammates were great inspiration...well some anyway! Wanda Ruiz, on this blog too, has lost weight without changing anything but eating 100% organic. Jennifer Harrison, also on this blog, has the most amazing energy and even managed to sneak in a dance class. But I will let her tell you that story.
My dad is in town this weekend and the temptation to eat good Italian food was overwhelming. I have resisted for the most part with the exception of little bites here and there, but you have to indulge a little, right? I did get a great recipe from him that I would love to share. And as any Italian cook knows, there are no measurements, just handfuls and judging by eye and taste!
Arugula Pesto
(Usually pesto is made with basil, but this arugula was in my fridge and worked nicely!)
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Take 2 cups (or 2 handfuls) of walnuts and roast in the oven until fragrant.
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Take 8 handfuls of arugula and add to the food processor (you want to fill the food processor) and add the walnuts to make a pureed pesto
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Add olive oil (about 1/4 cup)
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Sprinkle in some parmesan cheese to taste and puree some more.
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Enjoy over whole wheat bowtie pasta!
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Note: It freezes well too.
Hope you are all doing well!
— Roxanne
UPDATE: Hannah here, I just got my hands on this great picture of the lovely Rox backstage with designer Lyn Devon.
Print | posted on Tuesday, September 16, 2008 8:36 AM