Oh Happy Summer!

Summer has begun and is finally in full swing.  School has ended, graduations have been celebrated and the curtain has closed on those end of the year shows, recitals and performances.  The days have become warmer, longer and hopefully a bit more lazy for everyone.  As families are packing up for weekends at the shore, an epic summer vacation or simply a backyard barbecue with friends, I am beginning my time off by reflecting on my year as a dance teacher.























I am so fortunate to be doing something I truly love and even more, sharing it with some amazing children.  While I am working on instilling discipline, good work ethics, technique, teamwork and confidence (the list could go on) into my students I was able to take a step back this year and take in all the things they were teaching me.

Photography credits: Michael Tillman Photography, Robin Aronson Photography and Hanna Ghadessi

I have learned a new kind of patience, thank you 6-7 year olds and teens.

I have learned that everything isn't always that serious and getting angry isn't the answer.  However, keep missing the same correction and I promise my angry eyes/disappointed face will most likely happen.

I have learned to let you dance more and enjoy yourselves, but don't worry technique is still #1 in my book.

I have learned that you really are listening to me and that you want to be heard in return.

I have learned to be more than just a teacher and that dance mommying is really hard.

I have learned that teenage life in 2014 isn't too far off from 1997.

Well, minus the Snap Chat, Instagram, Facebook and the perfect selfie.

I have learned that while you are growing up fast and need your independence, you are still looking for guidance.

I have learned that giving you a prop was a lot of responsibility for some of you and I may have to wait another 5-10 years to try that again.

I have learned to accept the change in my dancing and technique as I grow older and I am so thankful for how gracious you are about it.

And lastly, I have learned how lucky I am to have such talented dancers who push me creatively, making my job hard in the very best way.

OK enough mushiness!  Now about those popsicles in the picture above.  We all deserve a little something sweet to celebrate a year of hard work.  So treat yourself (kids, parents and teachers) to these easy to make popsicles that will be sure to keep you cool on the many warm days to come!

Happy Summer!

Blueberry Coconut Water and Kiwi Popsicles (Kid Friendly)


Ingredients
2 kiwis, peeled and diced
1-1/2 cup coconut water
1-1/2 cup blueberry juice

In a large measuring cup combine the coconut water and blueberry juice and set aside.  Place the diced kiwi into the popsicle molds, divided evenly.  Pour the juice mixture into the molds.  Place in the freezer for about 30-45 minutes until it just starts to freeze.  Insert the popsicle sticks into the molds and return to the freezer.  Allow the popsicles to freeze for about 3-4 hours or overnight.  Makes 10 popsicles.








White Wine Sangria Popsicles (21 and over)


Ingredients
1/2 cup diced peach
1/2 cup diced strawberries
1-1/2 cups white wine (I used Chardonnay, but my sister suggests Sauvignon Blanc)
1-1/2 cups pineapple juice

In a large measuring cup combine the wine and pineapple juice and set aside.  Place the diced peaches and strawberries into the popsicle molds, divided evenly.  Pour the juice mixture into the molds.  Place in the freezer for about 1 hour until it just starts to freeze.  Insert the popsicle sticks into the molds and return to the freezer.  Allow the popsicles to freeze overnight.  Remember, alcohol doesn't freeze on its own and takes longer to freeze when combined with other juices.  Makes 10 popsicles.

Dancer's Nutrition: Good Morning Granola

Originally I wanted to name this post "A Dancer's Diet," however I didn't want my young dancers to think I was creating these recipes because I think they need to "diet."  What I do want for them, besides getting good technique, take more ballet classes, stretch not because I said so, pointe their toes, smile and have fun, is to take care of their body.  You really only get one shot at this dance thing or life thing, so why not make it worth while.  

As a dance teacher I get to spend a lot of time with other peoples children.  I consider myself sometimes not just the woman in the front of the room shouting out dance steps but also their leader and role model.  Being in this position I feel like while I can't personally feed each and every one of them, I can set a good example and share these recipes in hopes that I will see less processed junk food in their dance bags.  Also, I would like to point out that the studio I work for provides healthy snack options for our dancers, however they don't always take advantage.  So, for my students reading this, you know who you are with the Cheetos, french fries, rocky road ice cream (yes, this one is for real) and chips, chips and more chips, let's get healthy and fuel your body with the right nutrients it needs to make it through those long days at dance!

The next few posts I will be sharing are meant to be simple and easy enough for a family on the go to make and enjoy.  I'm starting off with breakfast.  Just like everyone says, this is the most important meal of the day.  If you are skipping it you are already setting yourself up for failure.  How can you function without fueling your body? Cars don't run without gas, you shouldn't run or dance without food.  So here is an easy way to get in a ton of protein to start your day off right.  

Good Morning Granola

Ingredients 
1 cup rolled oats
1 cup quinoa, cooked
1 cup pecans, chopped
1 cup almond slivers
1 cup unsweetened large coconut flakes
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted
1/4 cup honey
2 tablespoons agave nectar (optional)

Preheat oven to 300 degrees.

In a large mixing bowl, combine the oats, quinoa, pecans, almonds, coconut flakes, sea salt and cinnamon.  Pour in the coconut oil, honey and agave nectar.  Stir until all ingredients are well combined.  Pour the granola mixture onto a parchment paper lined large rimmed baking sheet.  Make sure the granola is spread evenly on the baking sheet.  Bake for 30 minutes stirring halfway through.  Remove the granola from the oven and allow to cool completely.  Remove the granola from the parchment paper and break into pieces.  The Granola can be stored in an airtight container for up to 2 weeks.  Makes about 4 cups.

Note:  This granola can be eaten as a cereal, with yogurt and fruit, or plain and on the go.  It is also a great snack.

Almond Butter and Date Granola Bars

Ingredients
1-3/4 cup rolled oats
1 cup almond slivers
1 cup pecans, chopped
1/2 cup unsweetened shredded coconut
8-10 medjool dates, chopped
1 teaspoon ground cinnamon (optional)
1/4 teaspoon sea salt (optional)
1/4 cup coconut oil, melted
1/2 cup almond butter
1/4 cup honey

Preheat oven to 325 degrees.

In a large mixing bowl combine the rolled oats, almonds, pecans, coconut, dates, cinnamon and sea salt.  Set aside.

In a small sauce pan over medium low heat, melt the coconut oil, almond butter and honey.  Pour the almond butter mixture over the oats mixture and stir until well combined.

Pour the granola mixture into a parchment paper lined 8x8 baking dish.  Using your hands or a wooden spoons press the granola evenly into the pan.

Bake for 20-25 minutes, until golden brown.  Remove the granola from the oven and allow to cool completely.  Once cooled place the granola, still inside the baking dish, into the refrigerator for 2 hours to form.  Once cold and formed remove the granola from the refrigerator and cut into bars.  The granola bars may crumble a bit and be more of irregular shaped bars like mine.  Store in an airtight container or in separate small snack baggies for on the go.  Makes about 16 bars.