The Team catches up with Chef Robert and Gail to talk protein and all things nutritious!
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The Team led by Jake the Trainer, talk arms – do’s and don’ts. Check it out!
Before you hit the runway – be sure to hit the mat and sweat it up with the Celebrity Sweat Team, Tae Bo creator Billy Blanks and the models from the Metropolitan Fashion Week 2019.
Another great healthy recipe idea from our friends at the American Culinary Federation. Eat smart, live healthy!
3 lbs. Barilla® whole-grain spaghetti
12 oz. arugula
¾ cup almonds
¾ cup pistachios
3 garlic cloves
1½ cups + 2 T. olive oil
¾ cup grated Parmesan
Salt and pepper, as needed
1½ cups diced heirloom tomatoes
15 fresh basil leaves, julienned
1. Cook pasta for half time indicated on package. Drain; drizzle with olive oil. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate (use within several hours).
2. In blender in batches, combine arugula, almonds, pistachios and garlic. With blender on, slowly drizzle in 1½ cups olive oil; add Parmesan. Season with salt and pepper. Refrigerate until needed.
3. In bowl, season tomatoes with basil, 2 T. olive oil, salt and pepper.
4. Per serving: Reheat ¼ cup pesto and 1 cup spaghetti with a little pasta water, if needed. Toss with 1 T. tomatoes. Garnish with additional Parmesan and basil, if desired.
Reprinted with permission from the American Culinary Federation and Credit: Lorenzo Boni, Executive Chef, Barilla America
The National Culinary Review, March 2015