Are you a masochist? Do you think in your wildest dreams you coiuld have Gwyneth Paltrow’s figure? Especially if you are a fifth generation American-German with a penchant for salami called Bob? Ah well, maybe you’re kidding youself, but if you want to be an impossible stick-insect body-hating Pepper Potts in time for cosplay at San Diego, well you’d better get started. And this, according to Gwyneth at Goop.com, is how you do it.
The Making of Pepper Potts
I have just traversed the globe doing promotion for Ironman 2, getting asked the same question repeatedly: how did I get in shape for the movie? Well, I am not going to lie, the process was an arduous one. I asked my business partner and trainer Tracy Anderson if she would share with us the terrifically difficult leg series she made for me to do during the filming of the movie. This 26 minute long video was an amazing start for getting the butt and legs I had always hoped for. I did this leg series after doing 45 minutes of Tracy’s dance cardio and her arm series (these can be found on her DVD’s). Also, to really get in line, I followed her strict diet for 5 days to lose my extra winter weight. Now, I am not a good dieter and I cannot ever do it for long, only when there is a goal in sight, which there was in this case. This regime got me into the shape of my life and I continue to return to it when I have a specific event so that I can do ridiculous things like be a 37 year old mother of two and wear shorts! An extra special thank you to Tracy for her generosity in providing us with this incredible content free of charge! In June she will make her changing routines available via webisode on her website. Be sure to check them out.
Work it baby,
P.S. Before embarking on a diet or exercise regimen, be sure to check with your physician first.
This is an incredibly healthy, refreshing way to start your day. Kale is full of calcium and antioxidants and just about everything else—it’s one of the best things you can put into your system. When juiced with a bit of lemon and agave, kale turns into a sort-of grassy lemonade. No worries if you don’t have a juicer, a blender and a sieve do the trick.
1 bunch of kale, stems removed and leaves washed
the juice of 2 smallish lemons
1 1/2 tablespoons agave nectar
1/2 cup cold water
Combine everything in a blender and blitz until completely pureed. It might take a little bit of time and a shove to get it going. Strain the juice through a fine sieve into a bowl, pushing down on the solids with a kitchen spoon being sure to extract all the juice. Taste the juice and add a bit more lemon or agave if you think it needs it. Pour into a glass and drink up.
1 pm Lunch
Tracy sent me a few suggestions for a few healthy wraps – vegan and non-vegetarian.
Vegan Option #1
1 Mountain Valley Wrap (super low carb, low calorie, tortilla wraps that you can find at your local health food store)
Lemony Grilled Chicken
I came up with this recipe as an alternative to the wraps in order to add a little variety to lunch time.
Boneless, skinless chicken breast
Salt and Pepper
Marinate the chicken breast in lemon juice and a tiny (emphasis on tiny) bit of olive oil. Season well and grill. Serve with the steamed vegetable or vegetable salad of your choice.
Here are a few snacks to hold you over until dinner:
A small handful of almonds
A GT’s Raw Organic Kombucha (note: Be sure to stick with the bottles labeled GT’s Raw Organic Kombucha over the Synergy Organic & Raw varieties, as these have fruit juice in them.)
Turkey Kale Soup
Tracy also shared this recipe with me. Another super-low calorie recipe, it does not lack in flavor.
1 Yellow onion quartered
10 Cloves garlic minced
3 Stalks of celery
A handful of thyme
2 Sprig rosemary
2 Low sodium vegan bullion cubes
12 C Water
Bunch parsley minced
2 lbs. Boneless skinless turkey breast
1 T Soy sauce
1-2 lb. Kale
Rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley. In a soup pot add remaining ingredients except for the kale, sauté on medium heat about 10 minutes so the vegetables start to brown. Cover with water and add bullion simmer about 3 hours so the vegetables are cooked. Strain broth, meanwhile place turkey with seasonings in a covered roasting pan into a 370 degree oven. Roast about 1 ½ hours or until cooked. Take out of the oven uncover and let cool about an hour. Shred the turkey and add it to the strained broth. Take the stems out of the kale chop and add to the broth cook another hour. Serve garnished with fresh parsley and a splash of soy sauce to taste.
Chopped Veggie Salad
Chop the vegetables of your choice into small pieces and dress with a light vinaigrette. I recommend shallots which add an extra kick. Here’s a combination I particularly like:
The lettuce of your choice
Note: Be sure to rotate the recipes to keep the days interesting.
Or just don’t bother put some pork pies, goose fat and Cadbury’s flakes in a blender and nek the lot. Why fight it?