It seems that more and more studios and gyms are offering the barre fitness classes. This is a ballet-inspired type of a workout. While all barre workouts differ slightly in structure, most methods incorporate exercises done at a ballet barre (you can use the back of a chair at home) combined with elements of ballet, Pilates, and yoga.
I recently have taken some “booty barre” class with a friend. This form of the barre fitness incorporates a mix of pilates, yoga, and strength-training moves (utilizing resistance bands and fitness balls). Many of the exercises rely on using one’s own body strength for resistance. The moves challenge your core stability and balance. This workout helps improve your posture, and give you a stronger physique. “You should feel more stronger, flexible, and coordinated with each class.” Though it seems to be more geared toward women, men can benefit from this challenging workout too. Huffington Post featured an article on this a few months ago, to prove the point.
The Chicago Tribune recently featured an article on the barre workout, including a bungee ballet version.
Not ready to brave the barre class? Self has some at-home techniques to try.
This recipe by Cooking Light caught my attention, so I decided to make that today. According to the Almanac, asparagus is in prime season right now. Asparagus is a heart-healthy veggie that is packed with folate (B vitamins) as well as vitamins A, C, and E. I followed this recipe pretty closely, except that I added a bit more olive oil to the cooked noodles and also added about 3 Tbs of basil pesto sauce.
Tomato and Asparagus Carbonara Recipe
- 3 quarts water
- 1 tablespoon extra-virgin olive oil
- 1 pound (1-inch) diagonally cut trimmed asparagus
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 8 ounces uncooked penne pasta
- 1/4 cup fresh basil leaves
- Bring 3 quarts water to a boil in a Dutch oven.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
- Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
- Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately.