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Transcript of Lively Up Magazine
THE BEST TRAILS TO HIT
MICHAEL SOLOMONOV
WORKOUT MEALSFOR ATHLETES
WAYS TOBUILD ASTRONG
CORE20 MINUTES
Fresh Summer Ingredients ThatTaste and Feel Good
GOOD FOR THE EYES,BODY AND SOUL
HOW BUSYCHEFS STAY FIT
MAY 2016 | ISSUE 01
| PHILADELPHIABEN FRANKLIN BRIDGE WWW.ISSUU.COM/LIVELYUP
MAY 2016 | FREE
EAT HEALTHIER, GET STRONGER, FEEL TERRIFIC
MARC VETRI
LIVELY UPPhilly's Food & Fitness Magazine
BOXING & JIU JITSU
ABOUTLIVELY UP,FROM THE
EDITOR Two years ago playing pickup
soccer, I tore my ACL and meniscus
in a single pathetic fall.
Circumstances led to me waiting for
an entire year before getting it
repaired, and in that year of lameness,
the foodlover inside of me worked
overtime to make up for the absence of
my athletic side. I gained about 20 lbs, lost musclemass,
drank entirely too much, and generally felt tired and
crappy.
I finally got the surgery to repair my ACL and after what
seemed like forever, I could finally start to be active
again. Because of the vulnerability of my new ligament, I
started off being able only to run, and I fell in love with it.
I decided I needed to lose the weight that I had
gained by first changing the way I ate. I took a nutrition
class at my university which helped me improve my diet
by reducing fats and simple carbs, and limiting my
alcohol consumption.
I started running and spinning and using any weight
machines at the gym that I could manage to figure out.
Since changing my daily exercise routine and improving
my diet, I’ve lost over 20 pounds, gained confidence, and
become overall more energetic and happy. Exercising
makes me feel wonderful, and I want everyone to be
able to get into habits that will help them feel good too.
The other half of the story is food. Your diet also has a
huge impact on your energy level and mood. If you’re
working out and eating horrible things, you’re not likely to
change much about how you feel or how you look. I love
good food, and sweets; I could live off ice cream and
chocolate, but I try to save sweets for special occasions.
I’m absolutely not one to advocate fad diets or any diets
at all, but instead I encourage people to make healthy
and sustainable choices whenever possible: buy locally,
eat fresh foods, make things from scratch when you can.
Not every recipe in this magazine will be low calorie, low
fat, or super healthy. I believe in consuming everything in
moderation. If you’re at a birthday party and you really
want a piece of cake, go ahead. Just don’t do it every
day.
Ruby Payette, Editor and
Founder, Lively Up Magazine All photographs, except wherenoted, taken by Ruby Payette
WORKOUT MEALS FOR ATHLETESFor every lifestyle, there's a diet to match. For athletes and
active people, it is important to eat foods that will sustain
energy, keep you from getting hungry, and prevent crashing.
This dish is great to eat before a long workout. The carbohydrates
in the pasta will keep you energized during your workout and the
fiber of the whole grains will ensure that the food is digested
slower, meaning your energy will last longer.
The warm months mean you can even grow your own basil,
cilantro, and tomatoes, too, but you’ll have to get the pistachios
elsewhere. It's best eaten hot, but on hot summer days, eating it at
room temperature is also a pleasure.
PISTACHIO PESTO
2 c. mixed basil and coriander leaves,packed1 c. raw shelled pistachios, toasted1 c. olive oil2-5 cloves garlic1/2 t. lemon juiceGrated parmesan or pecorino cheese(optional)Diced tomatoes (optional)Salt & black pepper to taste
Put all ingredients into a food processorand mix until everything is evenly, finelychopped. Add salt & pepper. Mix withwhole grain pasta of yourchoice. Garnish with grated parmesan anddiced tomatoes, if desired.
Studies conducted at Penn State University showthat pistachios in your dietcan help reduce risks forheart disease and canalso help lower cholesterol
CARBS
Carbo Load
2
WORKOUT MEALS FOR ATHLETES
PISTACHIO PESTO
PROTEIN
Quiche are one of my absolute favorite
brunch dishes. In fact, I could eat and
enjoy it for every meal.
This recipe was inspired by the seasonal
returns of local farmers markets and I
tried to use only inseason veggies
(everything but onions, and cheese were
local).
Eating this fresh from the oven with
molten swiss cheese was magical.
Farmers Market Finds
Mushroom, Asparagus,Arugula & Swiss Quiche
68 large eggs
1/2 c. heavy cream or whole milk
1 small onion, diced and caramelized
1/2 c. mushrooms, sliced
1/2 c. asparagus, sliced longways down
the middle and cut into 1 inch
pieces
1 c. arugula, packed
1 c. swiss cheese, shredded or diced
2 pinches fresh thyme
salt and pepper to taste
Prebake your crust of choice, and set
your oven to 375. Scramble your eggs,
add the milk or cream, thyme, and salt
and pepper to taste. Place half of your
cheese and vegetables onto the empty
crust and pour half of the egg mixture on
top. Add the remaining cheese and
vegetables and then top with the
remaining egg mixture. Cook for 3540
minutes or until quiche is firm but not
browned.
RUNNINGIN PHILLY
OR WALKING
BEN FRANKLIN BRIDGE
Located in Old City just North of Arch on 5th
St., The Ben Franklin Bridge, is an incredible
place to get your endorphins flowing. With a
37foot climb and a distance of 1.8 miles
across, it makes for a great workout with
some great views. Sometimes you can even
catch the aerial view of a Rutger's University
baseball game
THE RIVER DRIVES
THE BELMONT PLATEAULocated on Belmont Mansion Drive in
Fairmount Park, Belmont Plateau is commonly
used for Philadelphia high school cross country
races. The course is no joke. With rocky hills,
paths through the woods and a beautiful view
of Philadelphia's skyline, this is a fabulous
place to go for a run.
Kelly and King Drives, also known as East and West River
Drives, begin by the Philadelphia Museum of Art, and end in
East Falls. The lanes are packed with families, bikers,
runners, walkers and pets because no one can stay away
from the astounding views and the pleasure of running
along the Schuylkill River. In the early spring, the drives are
lined with blossoming trees and even if you don't want to
work out, there are plenty of riverside benches to lounge on.
If you're into biking, King Drive is closed off from cars on
Sundays during the warmer months.
Walk into almost any gym
today and you’ll likely see
guys and girls hitting the
weights and drinking bottles
of murky liquid. Protein
shakes. Protein is a
necessary part of a healthy
diet because of the many
bodily functions with which
protein assists. Some of the
functions include acting as
enzymes and hormones,
maintaining fluid and
electrolyte balance, and
maintaining a strong
immune system. Proteins
are also large contributors to
cell growth, repair and
maintenance, making it a
common food source for
bodybuilders to supplement.
Now, if you still need more reasons to convince yourself to ditch the protein supplements, here are some
more facts. The majority of popular protein supplements are made from whey or casein, both which are
derived from cow’s milk. Research done by Thomas Campbell, MD, and T. Colin Campbell, PhD show that
large consumption of casein can be detrimental to your health, causing cancer to grow. Other possible
harmful effects of consuming too much protein are bone loss, increased risk for kidney disease, and high
cholesterol. Of course there are consequences of inadequate protein intake, as well, however it is rare and
mainly affects children in impoverished conditions when they are very undernourished. Do your body a favor
and stay away from supplement. You'll be doing your body a lot more harm than good.
To Supplement Or Not?
It is true that athletes need more protein; Bodybuilders and weightlifters, in particular, need 1.8 to 2 times
more protein than the currently recommended daily amount (by government standards) as stated in
Nutrition: An Applied Approach, by Thompson and Manore. However, it is likely that a wellbalanced diet can
provide all the protein you need. Most Americans already eat more than twice the amount of daily
recommended protein, and evidence does not show that eating more protein than recommended (as food or
supplements) will help muscles grow faster, bigger or stronger.
How protein supplementationcould kill you
NUTRITION
both photos purchased from Canva
I never want to hear another person tell
me that they’re too busy to work out. If
you’re one to make such an excuse,
continue reading to learn about how
Philadelphia chef/restauranteurs Marc
Vetri and Michael Solomonov stay fit in
spite of their ultrabusy schedules.
When I approached chef Michael
Solomonov, coowner of Zahav and four
other Philadelphia restaurants, about
interviewing him regarding his boxing
history, he joyfully welcomed the idea
under the condition that I worked out with
him. I wasn’t quite sure what to expect but
I couldn’t say no.
I walk into Joe’s Hand Boxing Gym and
met Wade Hinnant, Solomonov’s trainer of
over 12 years. There was a sweatsoaked
man sparring in the ring. I am introduced
to Marc Vetri, who, after a few minutes,
nods towards the man in the ring, now
grunting, “See what we put ourselves
through?” Now I knew what to expect.
Coach Wade hands me a jump rope and
has me warm up until Solomonov arrives.
“How ya feeling?” Coach Wade asks
Solomonov. “I’m fired up,” shouts
Solomonov in his typical Zahav
Restaurant lingo. The two of us head
How Busy Chefs Stay Fit
Exercise
Coach Wade Hinnant and Michael Solomonov
over to another part of the gym where we complete 3 rounds of multiple different drills including weighted
squats (we leaned against a stability ball pushed up against the wall), weighted planks, bench presses,
weighted lunges, and use of heavy training ropes, to name a few. I learned some basic punches and
Solomonov and I trained in the ring with Wade who wore punch mitts and shouted different commands at
us “one, onetwo, onetwoone, onetwotwoone, one!” At one point I almost fell over from utter
exhaustion but the feeling once we were finished was one of absolute bliss.
We leave the gym together, both smiling and shiny with sweat. Solomonov has been training for several
years. “Mostly I go two days a week, but before I go on a trip, I like to go more...I’ll be there four days this
week,” he told me. Solomonov tells me about a cafe nearby called Higher Grounds where he likes to get
postworkout smoothies. His choice: mixed berry and almond soy milk smoothie...absolutely delicious. On
the walk to the cafe he tells me how he first got into it while working in one of Vetri’s restaurants years
ago. “I really need this. Also, I’m getting old, you know? My body is starting to change.” Solomonov
explains with a grin. “In [the restaurant] industry, everything’s super tense and stressful. Boxing really
relieves a lot of that and clears my head.”
Learning about how Marc Vetri and MichaelSolomonov stay stress-free and in good
shape
From left: Jeff Michaud, Coach Rob, Marc Vetri, Brad Spence, Coach Robbie
This time, instead of participating, I sat and watched as a
class of several men pulled choking, kneeing, headlocking,
wrestlinglike moves on each other in groups of two. Though
it doesn’t look like much fun to me Vetri tells me “It’s really
fun and it’s a great release. We work really hard.” Pointing
out his two partners, Brad Spence and Jeff Michaud, also
regulars at Precision Jiu Jitsu, “You’ve got camaraderie here,
and it’s a great workout.”
If two chefs each with two kids and multiple restaurants
can find the time to work out, I’m pretty sure anyone can. It
all depends on how you prioritize your time.
Exercise
The following week, I meet Marc Vetri in King of Prussia, PA at Precision Jiu Jitsu where he takes classes
once or twice a week (in addition to his boxing classes, raising two sons, and owning six restaurants). He’s
been doing Jiu Jitsu for 5 or 6 years and wraps several parts of his body with tape and other protective
materials. “I’ve got all these things ‘cause I’m old,” he says to me when he sees me watching him.
“Shoulder, leg, hand, fingers...Everyone’s got something.” He points to his partner, Jeff Michaud, who’s on
the floor already, “See, he’s got his feet taped up.
How Busy Chefs Stay Fit
Brad Spence, Jeff Michaud & Marc Vetri
Sometimes you just need a break
Let's be honest...we can't eat and drink only healthy things all the time. So for the times we need a drink, wemight as well use fresh, natural ingredients. Don't you dare buy a margarita mixer. Use fresh squeezed limejuice, fresh jalapeño, and make your own sweetener, that way, you'll know exactly what and how much you'reconsuming. Most cocktail recipes can be played around with to tailor them to your tastes and this recipe is nodifferent. I have played around with muddling cucumbers into mine for a some added texture and light flavor. Ifyou prefer your drinks more sour or just want to avoid sugar, use less simple syrup. If you don't drink, skip thetequila and use water instead to make some wonderful jalapeño limeade.
Jalapeño Margaritas
Drinks
1 c. tequila1/2 c. fresh squeezed lime juice1/4 c. jalapeño simple syruplime and jalapeño slices for garnish
Shake ingredients with ice and serve.Garnish with lime and jalapeño slices. Makes2-3 margaritas.
To make jalapeño simple syrup, combine 1 partsugar with 1 part water in a saucepan andsimmer until sugar is completely dissolved. Whilesyrup is still somewhat warm (too much heatwill kill the spice of the peppers), add somejalapeño slices (1/4-the entire jalapeñodepending on spice preference) and set asideuntil cooled, or until you're too impatient.
Both limes and jalapeños aresources of vitamin C which can act as an antioxidantand can help you maintain a strongimmunesystem
True Comfort Food
Marlo Dilks, owner of P'unk Burger, has always been involved in food. Since she was 14 years old she
worked as a server and line cook in her father’s luncheonettes. After becoming pregnant with her first
daughter, Marlo became much more aware of what she put into her body. Having kids has influenced her
eating habits and views on food a lot because, naturally, she wants her children to be healthy.
When Marlo and husband Jason opened their first restaurant, SliCe, in 2007, the public's commitment to
eating healthconsciously was not mainstream. “We didn’t think people were willing to pay the
difference,” Marlo told me. But the duo did agree that fast food was much too prevalent in the U.S. After
spending time in Italy, they were inspired to open a pizza restaurant that focused on high quality ingredients
and stood out among the other fast food pizza joints of which Philadelphia has plenty.
P'UNK BURGER
Today, increasing concerns about how food is made, and where and how
ingredients are grown, is bringing new restaurants, into Philly’s booming food
scene. P’unk Burger, Marlo and Jason Dilks’ second restaurant, is one of them.
P’unk Burger focuses on high quality, fresh and local ingredients ranging from the
fryer oil to the bacon and burger meat. Between the cheeseburgers, and
milkshakes, P’unk Burger uses a lot of meat and dairy products, which Marlo
considers the bigger concerns when you’re trying to make healthy choices. “A lot
1823 E Passayunk Avenue
A South Philly organic, natural, hormone-freeburger restaurant that you can feel good about
Logo used with permissionfrom Marlo Dilks
True Comfort Food
P'UNK BURGER
The P'unk Burger beef, black peppercorn bacon, smoked gouda,signature sauce, onion rings
of these ingredients are still pretty difficult to find,” Marlo explains, but companies like 1732 Meats of
Yeadon, PA, where P’unk Burger gets their antibiotic and hormonefree bacon, are starting to change
the game.
The most prominent words on P’unk Burger’s menu “Organic, allnatural, fair trade, no GMO,
hormone free* Grass fed, antibiotic free, humanely treated,” could help ease the guilt about chowing
down on a nice greasy burger.
“This [organic, hormonefree, nongmo, local] is how I eat all the time,” Marlo says about her
commitment to making healthy food choices. P’unk Burger serves Maine Root soda, which uses fair
trade cane sugar (how can you have a burger restaurant with no soda fountain?). “I don’t personally
drink soda or high fructose corn syrup,” Marlo says, “I try to eat natural ingredients. I wish the
government would be more strict [about the things they allow to be put in foods].” She tries to serve the
types of things she would want to eat.
The kid’s menu at P’unk Burger offers a choice of fries, tater tots, or avocado as a side dish. “Even if
fries are potatoes, they’re still deep fried,” says Marlo, laughing about how her youngest could
practically live off of them. “But she also loves avocado, and if I give her that instead, she won’t think
about the fries.”
Sometimes, you’ve just got to splurge and eat something wonderfully greasy and delicious. P’unk
Burger is one way to do it while not feeling too horrible about yourself. But if the guilt starts to take over
you, just remember...you can always rely on this month’s 20 minute coreworkout routine, but you’ll
need to digest some of that food first.
MotivationLively Up!
Everyone knows that exercising is easy to think about, but the follow through is the hardest part. The
first days of getting into a workout routine are especially rough, particularly because of the post
workout muscle soreness which for me lasts two painful days. There are, however, a few tricks that
might help you get into better habits.
1.)Join an exercise group. Websites like Meetup allow you to join groups of likeminded (or like
bodied) people in your area who plan “meetups” for different activities. Think zumba, soccer, running,
tennis, biking, or even walking. There are groups for all fitness levels and interests and once you join
one, you’ll receive reminders about the meetups, encouraging you to get out there. An added bonus:
you might even make some friends while you’re there!
2.) Make an exercise date with a friend. Studies show that a workout buddy, will help you work harder
and go longer, especially if they are faster or stronger than you. A little friendly competition never hurt
anyone, right? Additionally, if you use the excuse of being too busy to work out, this is a great excuse
to fit in socializing and exercising. Win and win.
3.)Sign up for a class at the gym. As the two suggestions above show, commitment helps your brain
convince your body to follow through. If you put your name on a list and commit to going, you’re more
likely to actually do so. Besides, classes always make things more fun. Loud music, inspiring coaches,
some friendly competition, and you’ll probably feel like you’re finally getting your money’sworth out of
that gym you belong to.
Three Easy But EffectiveWays to Get up and Moving
photo purchased from Canva
Healthy Places to Eat for The Busy Bee
Eating healthy is one of the hardest things to do when you’re onthego, especially if you’re trying
not to break your wallet. Fast food chains like McDonald's and Burger King are placed at practically
every corner in any big city and their low price points can pose temptations. However, there are
some new great nutritious fast food alternatives popping up around Philly that are affordable and
(mostly) guiltfree.
With storefronts in Rittenhouse Square, Fairmount and Old City, I like to compare Snap Kitchen
to Wawa, except Snap Kitchen has only healthy, nutritious choices. The company’s commitment
includes, sustainable practices, conscious sourcing, and the use of quality ingredients. Although it’s
not the place to go for a sitdown meal (there are no tables or chairs), it’s perfect if you’re looking
for speedy takeout or want to stock up on meals for days when you just can’t find time to cook.
The downside: the interior feels too sterile and laboratorylike. It might be part of their idea about
putting everything in the open to show they’re not hiding anything, but it still feels cold.
Dizengoff, an authentic Israelistyle hummus lunch spot by 13th and Sansom Streets, will have
you fiending for more creamy chickpea goodness and fresh pita bread. With a menu that changes
daily with hummus toppings ranging from roasted cauliflower to fava bean to lamb pistachio, you’re
unlikely to get bored, and your diet will be wellbalanced, too. You’ll get a sidesalad and pickles,
too. Prices usually range from $1013 and for a meal this satisfying, you won’t regret it.
Hai Street Kitchen & Co., at 32
S. 18th Street, originally
opened in London, but when
the idea didn’t catch on
(probably because everyone is
too caught up in Indian food),
its founders chose to reopen
somewhere else to give it
another try. Hai Street Kitchen
& Co.’s first U.S. location
opened up in Rittenhouse a few
years back and quickly became
known for its distinctive,
customizable “sushi burrito”
having little to do with burritos
other than size and shape, and
more to do with Japanese ingredients and culinary methods (it’s essentially a giant maki roll).
Japanese cuisine is largely vegetable and seafood forward, and Hai Street Kitchen & Co. focuses
on fresh, natural, trans fatfree ingredients, making it a good place to dine when you’re trying to be
healthconscious. Prices range from $914.
*Fun fact, Hai Street Kitchen just opened up a food truck to help put out the word. You can find its
location on Twitter with the hashtag #HaiOnWheels.
Stay away from fast food and boring overpriced salads -Checkout Snap Kitchen, Dizengoff and Hai Street Kitchen & Co.
EXERCISEStrengthen your core
with any 20 minutecombination of these
exercises
From a kneeling position, lift
your body into the air with your
hands clasped. While holding
your back straight, rotate your
elbows in slow, controlled
circular motions.
Starting with your legs on the
ground and the ball under
your abdomen, slowly raise
right arm and left leg and
hold, then slowly return to
starting position. Repeat, this
time with left arm and right
leg.
Begin with your calfs resting on
the ball. Tighten your core and
slowly raise your butt off the
ground, remaining as straight as
possible, and hold before slowly
lowering yourself back down.
Hold the ball and extend your
arms out completely in front of
you. Slowly drop into a squat
position, continuing to hold the
ball in the same extended
position. A similar squat can also
be done against a wall with the
ball propped between your mid
back and the wall.
Start with the ball under your
abdomen and use your hands
to walk forward until the ball is
balanced under the middle of
your legs. Keeping your legs
completely straight, slowly
bend your elbows and
complete a full pushup.
With the ball on the ground,
place it between your calves,
squeeze it and lift. Rotate your
legs one way, hold it, and then
rotate back, keeping your core
tight the entire time.
photos by Julie Cunningham