Cheers To Fitness

A New Year's resolution that's easy to swallow: Drink your way into shape

Who knew Natty Light was so low cal?
A Sangria Sparkler is a method to enjoy yourself without over-indulging.
White Zinfandel is safest when it comes to wine.

As I sat there on the morning of January 1, sipping a Bloody Mary in my mumu, which, per the Urban Dictionary is "a rectangular cloth with crude stitching worn by morbidly obese persons," I realized it's time to curb my vices. These consist mainly of red wine, vodka and champagne, all of whom I know better than my BFF after the holiday season.

It's going to be tough, but my ass will thank me for it in the weeks to come.

To help me with my dilemma, I've enlisted a personal trainer who has advised me, amongst other things, to reduce my alcohol consumption by limiting happy hour to just once a week. Even then, I'm to drink in moderation with no more than a glass or two.

Well, I know myself better than to say I'll cut back to that extreme (my trainer clearly has his work cut out for him — I'm a night life writer, after all), but for the upcoming month I will tackle this challenge head on and give it my best shot. Disclaimer: My birthday (Jan. 28, hint hint) is an obvious exception.

On my cheat day(s), my trainer suggests I substitute my regular high-calorie cocktails with the fun, tasty, figure-conscious beverages below. Cheers to saying goodbye to the fruitcake spare tire around my waist!

Recipes compiled by Chris R. Williams, Forma Personal Training:

Sangria Sparkler, from fitnessmagazine.com
- 750-milliliter bottle dry red wine
- 1 cup light orange juice
- 1/4 cup brandy or cognac
- 1/4 cup orange liqueur
- 2 tablespoons sugar
- 2 medium oranges, sliced
- 2 cups club soda, chilled
- Crushed ice
In a large pitcher, combine wine, orange juice, brandy, orange liqueur, sugar and orange slices. Chill at least 2 hours. Add club soda before serving. Serve over crushed ice and/or with orange peel curls, if desired.
Calories: 100 per serving
Makes: 12 servings

Bombay Magic, from health.com
- Half a shot glass Cointreau
- 1/4 shot glass of Tequila or Vodka
- lemon juice
- club soda
- mint leaf
Squeeze 1/2 lemon. Pour half a shot glass of Cointreau, 1/4 shot glass of either tequila or vodka. Top it off with club soda and use a mint leaf for garnishing.
Calories: 100 per serving
Makes: 1 serving

Diet Cubra Libre
Mix 8 ounces of Rum and Diet Coke
Calories: 100 per serving
Makes: 1 serving

Wine
Various brands may vary, but for an 8-ounce glass of wine, white zinfandel tends to be one of the safest bets with a modest 160 calories. Other smart choices are Chablis at 170 calories and Chardonnay at around 180 calories.

Beer
Pabst Extra Light Low Alcohol Beer is only 67 calories per 12-ounce serving, which is stunning. Molson Light is 82 calories for the same quantity. One of the few other beers coming in under 100 calories (kickin' it old school — hello, college days!) is Anheuser Busch Natural Light at 95 calories per 12 ounces.

health

no cap

Chef-backed nonprofit will train the next generation of Houston hospitality

Courtesy of Culinary Careers Program

Aaron Bludorn has been involved with Culinary Careers Program for many years.

A culinary training program founded by one of America’s most prominent celebrity chefs is coming to Houston. Culinary Careers Program (C•CAP) will launch in Houston with a sold out dinner this Wednesday, September 16.

Founded by multiple time James Beard Award winner Marcus Samuelsson, Culinary Careers Program is a national workforce development nonprofit that partners with public schools to provide under-resourced students with the skills they need to succeed in jobs in the hospitality industry.

The nonprofit provides education, job training, apprenticeships, scholarships, and career opportunities that both help students find good jobs and supply restaurants with well-trained, highly-motivated employees.

To date, Culinary Careers Program has reached close to 400,000 students across the United States and awarded $79 million in college scholarships.

Houston chef and restaurateur Aaron Bludorn became involved with C•CAP when he served as executive chef of Cafe Boulud in New York City. He’s leading the charge to bring the program to Houston by hosting a sold out fundraiser at Bar Bludorn this Wednesday in collaboration with chef Nick Wong (Agnes and Sherman) and Leonard Botello IV (Truth BBQ).

“It’s so important that C•CAP comes to Houston. I think it’s very similar to, if we’re going to get good at soccer in the United States we need to focus on youth soccer and getting kids interested early,” Bludorn tells CultureMap.

“For Houston to continue to become a major culinary city in the United States, it’s important to focus on the next generation of chefs. C•CAP gives that opportunity to high school students to have on the job training while still being in school.”

As the owner of a growing group of restaurants, Bludorn recognizes that businesses need a steady stream of people. C•CAP participants arrive with basic skills that allow them to get up to speed more quickly than other applicants.

“It provides chefs with young talented cooks that have been vetted and given proper training. You’re not taking a guess on someone,” Bludorn says.

Botello IV’s participation shows that C•CAP is adapting to Texas. Students will have the opportunity to work at Truth BBQ, a Michelin Bib Gourmand recipient that Texas Monthly ranks as the state’s 10th best barbecue joint.

“There will be opportunities to become a chef or a general manager, but also to learn barbecue and get your foot in the door at a place like Truth and become a pitmaster. That on-the-job training is the most valuable,” Bludorn says.

news-you-can-eat chefs fundraisers