New York Summer Streets

Bikers on Park Avenue.

"Summer Streets is an annual celebration of New York City’s most valuable public space—our streets. On three consecutive Saturdays in the summer, nearly seven miles of NYC’s streets are opened for people to play, walk, bike, and breathe... On August 3, 10 & 17, from 7am to 1pm, nearly seven miles of New York City’s streets are opened up for everyone to play, run, walk and bike." Source: NYC.gov

Here are pics from yesterday's lovely walk down Park Avenue from 42nd St. by Grand Central, down to the Flat Iron District in the 20s. Summer Streets goes the full stretch from East 72nd St., all the way downtown at Brooklyn Bridge. Here's the route from the website:

Summer Streets route, including rest stops.

Park Avenue tunnel closed to traffic from 7am to 1pm.

Sharing the streets.

Bikers, rollerbladers (even skateboarders and unicyclers) all welcome!

It looks like they added more Citibikes for rent for this event.

A Gotham-y shot near 23rd St.

The Seventeen Tofu Stir-fry

I learned this recipe during my early days working at Seventeen Magazine. One of my former editors, now great friend, Lille Bose, came up with it.

Red pepper flakes, garlic, cilantro, and chili powder create a spicy-savory kick to this dish. I haven’t made it in years…so I forgot that it also called for tomatoes. Luckily, I had leftover canned tomatoes from when I made Puttanesca :)

You’ll need:

• a 14-oz pack of tofu (397 g)
• lots of garlic, roughly chopped (ideally, you get a piece of garlic with every bite)
• red pepper flakes (as much or as little as you want, but do not skip it)
• chili powder
• one large tomato, sliced into bite-size pieces (or more, if you like)
• bunch of cilantro, lightly chopped (this originally called for our native kintsay)
• olive oil and butter
• salt, pepper, and sugar to taste
• lemon juice, optional

Directions:

1. Slice tofu lengthwise so you can brown all sides on a non-stick skillet. Use a tiny bit of oil and butter for this. Once tofu is firm and browned, slice into cubes. (Alternatively, slice tofu into cubes right away and bake in a 350-degree F oven for about 10 minutes or until firm.
   
   Note: Do your best to buy organic tofu. The GMO stuff is creepy.
2. Heat a teaspoon of olive oil and a slice of butter on medium low. Add the red pepper flakes until warmed through, then add garlic.
   
3. When garlic is nearly browned, add tofu. Toss in hot oil and sprinkle with chili powder. Season with salt, pepper, and a little bit of sugar. Squeeze a little lemon juice, if desired.
   
4. Add tomato pieces and sauté to desired softness. Add half of the chopped cilantro. Turn off heat, and add the remaining cilantro and toss.
   
5. Transfer to a bowl and serve with hot rice. Enjoy!

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 12

Yoga Saturday

Flow 1 observation, then Flow 2 “solar/fire + earth” yoga class: My batteries are officially recharged. :) #yoga #energize #stressbuster 

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 9

Veggies!

Gorgeous greens (and reds) at #WholeFoods :) #nofilter

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 9

Minutes with Lola

I just got off the phone with my grandma, who, at 89, is still wit, wisdom, tenacity andpositivity, personified.

A mere five minutes of talking to her yielded these lovely snippets:

1) On her upcoming birthday: “My birthday wish? Reaching this age, what more can I ask for?”

2) On going to the movies: “Yes, you should enjoy, while you don’t have kids.” (Note: She said this in genuine reference to the going-out-together part and not the childbearing part.)

3) On health and rest: “Eat well, so you’ll grow old healthy… You guys should already eat so you can rest and sleep.”

4) On lunch: “I want to eat fried chicken. I hope my caregiver can get even just one piece.” :)

Mariel Jimenez | 30-day Blog Challenge 2013 | Day 8

Yoga Minutes

Almost a month into my yoga teacher training (for the 200-hour certification), I'm happy to see that I'm embodying the lessons—albeit at a slow pace, which should be fine in the yoga world.

 Case in point: Last night, as my husband was getting to bed, in my half-asleep state, I turned to him and said, "Twisting is good for digestion."

"What [are you talking about]?" he said.

"Oh, in yoga. The twists..."

And then off I went back to sleep :)

In class last night, we learned about some seated poses and twists: When you move your torso/upper body/shoulder in one direction, keeping your base grounded, that's supposed to engage your core and build "fire" to help with digestion. It's also not too different from wringing a wet towel to "freshen" it up.

Snap-happy!

I was testing out the Snap Widget plugin the other night and it generated a nice montage of my latest Instagram pics.

And below is the original screenshot (because the above thumbnails will change as I continue to upload photos onto the app):

Victoria's Secret Diet?

With tonight's telecast of the Victoria's Secret show (that I have yet to see online as we don't own a TV), today's free paper, Metro, had a write-up on model Miranda Kerr. The svelte stunner reportedly lost all her pregnancy weight in a matter of a few months leading up to the show (she just had Orlando Bloom's child). When asked about her diet and fitness regimen, here was what she told the publication:

"I like to start the day with a fresh green juice with kale, spinach, cucumber, beets and lemon. Then half an hour later, I have a power smoothie which has Sunwarrior protein powder, chia seeds, maca powder, raw cacao, bee pollen, goji berries, noni juice, Vitamineral Green and coconut water. Then an hour after that I’ll have oatmeal or eggs. That’s my three-course power breakfast. For lunch I might have some grilled fish with goat cheese or baby spinach salad and olives. Sometimes I’ll have a sweet potato. At dinner, I’ll have a lentil soup and maybe some chicken. And I love to have my salads with avocado, feta and spinach."

The above, plus a 12-year yoga practice, and Pilates, etc. after having the baby.

I figured, so, I have the juicing down pat. While not as intense as the sexy strutter, I do start my morning with a freshly pressed concoction of carrot, apple, ginger, lemon, kale/spinach/parsley juice as often as I can; and when I am not too lazy to walk a few blocks to the fruit stand/juice cart near my office. I've also been having steel-cut oatmeal for breakfast since discovering it in January, and before that, had also eaten rolled oats regularly. As for the eggs? Check. Yoga? Check. And, thanks to having long been a fan of David Zincenko's Abs Diet—more of an eating lifestyle, than a "diet"—which I credit for the 15 lbs I lost back in 2004 and have kept off since (give or take five pounds), I practically eat the same things as Kerr does…at least the ones she had mentioned in her interview.

So the big question is, why the heck don't I look like a Victoria's Secret model?!

Dessert audit, anybody?:)

Beauty, Again

Cute, clean, and streamlined packaging.

Thanks to my friend Cat's recommendation, I am now the proud owner of an 8 oz. bottle of organic Jojoba Oil.

If you've never heard of this pure oil, chances are, you're already using it anyway. Jojoba (pronounced "ho-ho-ba") also goes by the name "Simmondsia Chinensis" and it's in countless skincare products and cosmetics—moisturizers, night creams, body lotions, face powder, shampoo, conditioner…you name it.

While browsing the selection over at Acne.org (where the namesake products featured in this post are sold), I chanced upon the AHA+ lotion, which is apparently good for smoothing the complexion, managing bacne, and generally keeping skin in the clear—thanks to Alpha Hydroxy Acid/Glycolic Acid's speedy exfoliating properties. I'm using the lotion on the backs of my arms, where the skin needs refining. I also plan on applying this to my face every so often. Acne.org proprietor, Daniel Kern, adds Licochalcone ("a soothing licorice root extract") to this particular skincare concoction; hence, its yellowish tinge. He also warns people who are using AHA-based products to wear sunscreen and to limit sun exposure, because of the active ingredient's tendency  to increase skin's sensitivity to the sun.

And, back to the Jojoba Oil, once you go the essential oil and/or plant-based carrier oil route, there's no turning back. One would think that applying something like this onto one's skin will make it, well, greasy. However, there's a beauty theory around that suggests applying oil on one's face signals the skin to produce less of it, because there's enough on the surface. I happen to like that theory very much and see it evidenced by products like Shu Uemura Cleansing Oils, Decleor serums and balms, and the ultra-luxe Rodin Olio Lusso. And, believe me, as I'm writing this, I've already applied the Jojoba thrice just this evening alone, and my skin just seems to soak it up.

I also like the "handwriting" on the tube (and the first-person copy on the website).

Disclaimer: Always patch-test products if your skin is prone to allergic reactions.

Easy Gnocchi

DAY 25

of the 30-Day Blog Challenge, 2011

Gnocchi with gorgonzola sauce and broccoli

Here's a super-easy recipe to try for the weekend. I started making gnocchi with gorgonzola sauce a while back, and this year, I've made it with broccoli for a veggie kick. Believe me when I say that this dish featuring the chewy, savory potato dumplings takes less than 20 minutes to make. Walnuts give this dish its heartiness and touch of crunch.

You'll need:
2 tsp olive oil
minced garlic (as much or as little as you want)
2 to 3 walnuts, chopped (you won't need much)
1/2 cup to 1 cup cooked gnocchi (see instructions below)
gorgonzola crumbles (as much or as little as you want)
milk
salt and pepper
red pepper flakes (optional)

Boiling instructions:
Follow package directions, which will most likely tell you to boil some water in a pot. If you're doing just one or two servings, you won't need much. The gnocchi is ready when each one floats to the top. Drain and set aside. Reserve a little bit of the water to add to the sauce.

1) Sauté garlic in olive oil until fragrant. Do not overbrown. Add walnuts.

2) Toss in gnocchi and cook for a minute or two, until slightly toasted.

3) Add gorgonzola cheese crumbles and cook until slightly melted.

4) Stir in milk and pasta water and simmer until saucy.

5) Serve in a bowl with crusty bread for dunking in the cheesy sauce.

You may have noticed that I didn't include the broccoli in the above instructions. There are many ways to add it in. First, you can add florets at the sauté stage. Second, you can pre-blanch/boil the broccoli in the water you used for the gnocchi. Third, you can cover the florets with a damp paper towel and microwave for a minute.

Buon appetito!

On Being Grateful

DAY 23

of the 30-Day Blog Challenge, 2011

Finding gratitude in a situation that turns out less stellar than expected is akin to trying to see the good in a nasty person. It's a challenge, but it's something that has to be done. I say it in the imperative, because to do otherwise is contradictory to embracing positivity—a path that I've chosen to take as best as I could in every situation.

Yet, I do have my moments of distress over both mundane and serious issues. This is when being prayerful makes perfect sense, and having access to a great yoga studio pays off. During quiet minutes of breath and reflection, one can find peace and clarity.

I can't publicly say what exactly is troubling me right now, but I know that an attitude of gratitude beats any amount of complaining, any day. Plus, if I give it time, I know it'll all be good.

Chocolate Secret

DAY 16

of the 30-Day Blog Challenge, 2011

Three Cs of happiness: chocolate, cake, and cookies.
The TKO giant cream-filled cookie from Bouchon Bakery.

 Here's something I've only told my husband this morning, a secret that I've kept for almost four months now: I haven't had chocolate since April 27 of this year. That's right, not a single piece, sliver, or wedge of heavenly cocoa.

I also haven't had a cookie or any cake topped with frosting since that day, for that matter.

Now, this will come as a surprise to those who know me well, because I've had chocolate almost everyday for as long as I can remember. The only other times I'd consciously skipped it for more than one day were 1) my failed attempts at Atkins and South Beach back in 2004 (at some point, I found the ABS Diet that lets one have dark chocolate and ice cream and I've been on it ever since) and 2) certain Fridays of Lent wherein, being sort of vegetarian, I'd chosen to abstain from chocolate instead of meat. The funny thing about the latter is that on those days, I would wait up until midnight so I could have dessert and by then it would be Saturday. Totally defeats the noble and spiritual purpose, I know.

This is how an Oreo cookie would look like if it had gone to Paris.

Holding a "Dirty" cupcake from
Sweet Revenge.

This chocolate hiatus started as a no-dessert experiment which, obviously poses a serious challenge for someone like me who has a sweet tooth. The compromise was to only have sweet things that grew from the earth, or at least weren't placed in a hearth, cooled, and topped with dollops of creamed butter and sugar. Suffice it to say, I've had countless yogurt parfaits and yogurt everything from the time I decided to give up chocolate. I also have a keener appreciation these days for coffee gelato and green tea ice cream.

Yes, there are many ways around this no-chocolate thing that I'm doing. Why did I even start it, you may ask. For several reasons, the first being, it occurred to me one day that what could be a quaint love affair with sugar and the cacao bean may possibly be a full-blown addiction. I do get a delirious high whenever I ingest anything tinged with chocolate. I was listening to an audiobook by inspirational author, Dr. Wayne Dyer, and what he said about overcoming addiction called out to me. I don't remember what he said verbatim, but it has something to do with one's frame of mind and a paradigm shift.

Second, well, I'm sure many of you can relate to praying for something, fervently asking God's help, and, as a bargaining chip, you offer to hold your end of the deal by doing something challenging, or even noble. And, yes, I'm still keeping parts of that a secret.

Third, it boils down to health and wellness. Just like initially cutting out red meat as a novelty, it eventually became a convenient wellness approach to adopt. Don't get me wrong, it will be extremely difficult to turn down a slice of Ms. Polly's chocolate cake (four of which were among our seven cakes at the wedding!). And, if my husband hands over a slice, for sure I will indulge.

Snacks for the Weekend

DAY 11

of the 30-Day Blog Challenge, 2011

Hi, folks!

Here's another short post for tonight. I have to sleep off this splitting headache, and get ready for a busy family weekend! Anyhow, I will be snacking on Clif Kid Z Bars and Kashi granola bars. If you haven't tried them, I suggest you do. Unlike many energy/snack bars out in the market, these two aren't cloyingly sweet.

Tell me: What's your on-the-go favorite snack? Leave a comment, and I'll draw two winners by end of next week and send a box (or two) of these yummy bars.

Have a great weekend y'all!

I wrote this!

The Official Guide to ZAPPING the FRESHMAN 15 is here! It's my first ever non-fiction book, and I'm super excited that it's finally out. I co-authored it with fitness specialist, model and actress, Marsha Irving, whom I met one fateful day back in 2008. Three years later, we have our humble fitness primer dedicated to college freshmen and health aficionados alike.

I'll post select pages one of these days. In the meantime, please feel free to pick up a copy from the following online retailers: Amazon, (paperback and Kindle edition), Barnes & Noble, and Xlibris (our publisher).

A special shout-out to art director and designer, Claude Rodrigo, whose portfolio you may view here. She also posts more recent works at clauderodrigo.wordpress.com.

Here's what's on the back cover (and I don't have to put quotation marks because they're my words, yay!):

The Official Guide to ZAPPING the
FRESHMAN 15
by Marsha Irving and Mariel M. Chua

Fight the flab with this simple, easy-to-read guide to keeping those extra 15 pounds off during Freshman year…and beyond!

With helpful tips, tricks, and shortcuts to staying lean and eating healthy, this little handbook is your one-stop shop to all things fit and fab.

Navigate the tricky world of fastfood restaurants with a straightforward listing of belly-friendly options, and give yourself a body makeover with a custom eating and exercise plan—all within your busy, busy college schedule.

Not the 'exercising' type? The Freshman 15 lists gym-free moves to get you going, in or out of the locker room, on and off campus. You'll be hopping from class to class, party to party, armed with stress-busting moves and smart snacking strategies to help you make the most of what could be the most amazing time of your life!

Cover design by: Claude M. Rodrigo

Proud *author* (wee!).

Fired Up

Let the sunshine through. Summer Solstice is the day of the year
with the longest period of daylight. (Wikipedia)  

Walking to yoga class earlier, I caught a glimpse of my old office building down the road—a beaming tower of modern glass where I worked during my early days in New York. It occurred to me how the tower became the springboard for all the things that have happened, career-wise, from that time onward.

The thought passed and I arrived in class, not having any expectations other than the usual anticipation of an extra intense session, given that it was a Tuesday and that the teacher on that day always knew how to make everybody/every body sweat buckets.

When I got to the studio, students were quickly filling in and there were two bongo players in the room. It turns out, tonight was a celebration of Summer Solstice—the longest day of the year. It's when the sun reaches its highest point in the atmosphere, if I understood correctly (with the opposite being Winter Solstice). The teacher explained that Summer Solstice is the time we can harness the energy of the sun on this special day to initiate change/s in our life. And, if I go over the last 24 hours, I could very well say and point out special and amazing things that have happened; changes and happy occurrences, which, of course I ultimately attribute to God (because God made the sun, and the universe…).

While laying on the mat, I got to thinking about the words 'fired' and 'fired-up.' The former is a word that many prefer not to discuss, with 'layoff' being the more digestible and acceptable term. I thought, what if we started thinking about the word 'fired' in a way that it signified 'fired-up'…as in that springboard I mentioned earlier. We "fire up" to the next challenge. We "fire up" to the next job. We "fire up" to the next step.

Happy Summer, everyone!