Fit 4 Mom- Los Angeles

Helping moms make strides in fitness, motherhood and life


Beth made this tasty dish for the food swap a few weeks ago.  She got the recipe from The Greens Cook Book.  Here’s what she said about this dish..

This is how the recipe appears in the cookbook, but I usually don’t do the spice roasting, I just shake the spices from their jars right into the sauteing onions so they get some heat there before I add the tomatoes.  I rarely eat this as a soup – I most often use it as a filling for enchiladas.  I throw it in tortillas, line a baking pan with enchilada sauce, pop the filled tortillas in, cover them with more sauce and sprinkle with cheese if it’s a dairy crowd. Then I bake on 350 until they’re warmed through.   I usually serve with guacamole, sour cream, and salsa.

2 cups Black turtle beans
1 Bay leaf
4 tsp Cumin seeds
4 tsp Dried oregano leaves
4 tsp Paprika
1/2 tsp Cayenne pepper
1 Chile negro or ancho chile, (for chili powder)
or 2 TB Chili powder, or more
3 TB Corn or peanut oil
3 med Yellow onions – diced into 1/4-in squares
4 Garlic cloves – coarsely chopped
1/2 tsp Salt
1 1/2 lb Ripe or canned tomatoes -peeled, seeded and chopped- juice reserved
1 TB Rice wine vinegar (or more)
4 TB Cilantro, chopped

Green chiles: 2 Poblano or Anaheim, – roasted, peeled & diced
or 2 oz Canned green chiles, – rinsed well and diced
1/2 cup Grated Muenster cheese – (or more)
1/2 cup Creme fraiche or sour cream

SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients. (Or pressure cook as I do).

Heat a small heavy skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don’t scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne. Give everything a quick stir; then remove from the pan–the paprika and the cayenne only need a few seconds to toast. Grind in a mortar or a spice mill to make a coarse powder.

Preheat the oven to 375 F. To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out. Cool it briefly; then remove the stem, seeds and veins. Tear the pod into small pieces and grind it into a powder in a blender or a spice mill. (Or use powders chile, we have lots available here)

Heat the oil in a large skillet and saute the onions over medium heat until they soften. Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes. Add the tomatoes and their juice. Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch.

Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure. Keep an eye on the water level and add more, if needed, to keep the beans amply covered. When the beans are cooked, taste them and season to taste with the vinegar,
additional salt if needed, and the chopped cilantro.

Prepare the garnishes. If you are using fresh green chiles, roast them over a flame until they are evenly charred. Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice. Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro.

Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups–thick enough in fact to be served on a plate right alongside fritters or cornbread. It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup. When thinned to make a soup, it can be served as part of a meal rather than a meal in itself.

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Pumpkin Muffins

Pumpkins, pumpkins, pumpkins!  This is the best pumpkin muffin recipe ever.  I tweaked this recipe that I found at Cooking With My Kid.  Of course they taste better when served with mummy milk:)

Prep Time: 15 mins  Cooking Time: 10 min to 15 mins

1 1/2 cups Spelt flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup butter
1/3 cup kiefer

Preheat oven to 400 degrees. Grease muffin tin. Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, and kiefer. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 14 minutes rotating the muffin tin half way through.  Transfer muffins to rack to cool.  Makes 30 to 35 mini muffins.

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Garbanzo Beans and Kale

Thank you Eva for providing this delicious recipe!  I’m always looking for new ways to cook kale and this one is definitely a winner.


  • 2 center-cut bacon slices
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 2 1/2 cups chicken broth
  • 1 cup water
  • 2 cans chickpeas, rinsed and drained
  • 4 cups chopped fresh kale
  • 1/2 cup Greek yogurt
  • 4 lemon wedges


Cook bacon in a Dutch oven over medium heat until crisp.
Remove bacon from pan using a slotted spoon, and crumble.
Add carrots and onions to drippings in pan, and cook for 4 minutes, stirring occasionally.
Add garlic, and cook for 1 minute, stirring constantly.
Add paprika, salt, cumin, and red pepper; cook for 30 seconds, stirring constantly.
Stir in chicken broth, water and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally.
Serve with yogurt, bacon and lemon wedges.

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Squat Competition

The squat is a great exercise to work the muscles of the lower body!  It is also a great way to condition our bodies for the many tasks of motherhood; picking little ones up off the floor, moving strollers in and out of cars, etc.  The muscles involved in the squat include:

Primary Muscles: Erector Spinae, Gluteus Maximus (glutes), Quadriceps, Rectus femoris, Vastus intermedius (Cruraeus), Vastus lateralis (Vastus externus), Vastus medialis (vastus internus), Hamstrings

Secondary Muscles: Transverse Abdominus, Gluteus medius/minimus (Abductors), Adductors, Soleus, Gastrocnemius

Stroller Strides Los Angeles Squat Competition

Sponsored by Snoozeshade

During the first week in November we will record how many squats you can do in one minute.  December 3-8  we will do it again and whoever makes the biggest improvement on their own time will win a fabulous Snoozeshade Plus a $49.99 value!

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Apple and Raisin Stuffed Acorn Squash

Here’s a great fall recipe that Beth made for her food swap team.  She saw a version of this recipe that called for adding shredded cheese into the mixture, and also thought about adding nuts to it- pistachios, walnuts, or pepitas would be good.
  • 3 acorn squash, halved and seeded
  • Butter for sauteing
  • 1 cup chopped onions
  • 3 cups peeled, seeded, and chopped Granny Smith apples
  • 1/2 cup golden raisins
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg


  1. Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  2. Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  3. Soak the raisins (apple juice, white wine or even water will do) to plump them up.
  4. While the squash is baking, melt the butter in a large skillet over medium heat. Cook the onion and apple in the butter until the onion has softened and turned translucent, 10 to 15 minutes. Add brown sugar, cinnamon and nutmeg.  Scrape the mixture into a bowl to cool until the squash has finished baking.
  5. Once the squash is done, stir the raisins into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot, about 15 minutes.
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Crunch with Single Arm Tricep Extension

From a seated position wrap the tube around your back and under the arms. Lie down on your back with feet on the floor and knees bent. Hold onto both handles with one hand and anchor it at your chest. As you crunch up, extend the anchored arm up towards the sky.
  • For neck pain, feel free to hold your head with the opposite arm
  • Keep head in alignment with the spine
  • Core remains tight throughout
  • B R E A T H E

To make this less intense, take the tricep extension out or perform without resistance

*content courtesy of Stroller Strides Corporate

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Meet Our Moms

Terese Davis (aka Djimon & Artemis’ mommy) is one of our LA Striders!   It’s women like you who make Stroller Strides one of the best mommy & me activities in Los Angeles.  Thank you for letting us get to know you!

1.Who are the members of your family? Where are you from?  My husband is Keith and our children are Djimon and Artemis. Keith is from Brooklyn and I’ve moved all over the place…I was born on Guam and my family is in Oregon and Hawaii now.

2. What is or was your career?  I’m a massage therapist.

3. How long have you been a member of Stroller Strides and what has it done for you?   I’ve only been a member of Stroller Strides for two months, but it’s been a lifesaver! I have a wonderful community of moms that have been such a great support system. I’m feeling stronger and healthier than I was after my first baby and have so much more energy now that Artemis is three months old than I did when Djimon was the same age. I’ve lost 8 pounds, can fit into my jeans without a muffin top and am getting ready to run a 5k next month!

4.  Other than Stroller Strides, what is your favorite thing to do with your child in L.A.?  I love taking Djimon to the Venice Farmer’s Market to ride the ponies. He loves it so much that he wakes up the next morning neighing.

5. What is something that has surprised you about motherhood?  I’m surprised by the wide range of skills that are necessary to do this job well. I had no idea how much organization, time management, planning and PR skills I would need on a daily basis. I am more and more impressed by my own mother!

6. Favorite quick & easy dinner that your family enjoys eating.  Anything my husband makes. Thank heaven for a man who likes to cook!

7. Favorite website?   Amazon

8. List three current obsessions.

  • Red wine
  • salted caramel mochas
  • watching Parenthood with my husband once the kids are finally asleep

9. What is your child’s favorite thing about you or favorite thing that you do? Djimon’s favorite thing is being read to. Artemis’ favorite thing is eating.

10. Before I was a mother I swore I would never… use one of those leashes. Now I won’t travel without one.

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2nd Annual Plum Mom’s Club Busy Bag Exchange

A busy bag is a zip-lock bag that contains a small, reusable activity that keeps your little one engaged.  They are perfect for restaurants, doctors offices and the busy holiday travel season.  Toddler activities focus on fine motor skills- opening closing, putting items in and out, sorting ect. Preschool bags build on these skills with number and letter recognition, patterns and activities that are just plain fun.  We are doing ONE swap.  If you sign-up for a toddler activity you will get the preschool bags as well (and vice-versa)!  There are TONS of ideas on pinterest.

If your baby is too young to use the activities right now you are still welcome to join the swap!  As you already know, they grow-up FAST.  Stash the bags in a closet and pull them out when Junior is ready to learn a new skill.
Here’s how it works:
  • Choose 1 busy bag activity from the google doc.  If you find a different activity that you’d like to make, go for it!  Just be sure to add it to the document so we don’t have any duplicates.
  • You make X number of the busy bag you selected.  If 10 people sign up you make 10 bags.
  • Keep each bag under $2- some of the ideas on the list may cost over $2.  It is up to you to be creative and figure out a way to keep the cost down.
  • Your bag does not have to look just like the one listed.  Be creative!
  • Put together the quality kind of bag you would want to receive in return.  This is really important to remember! Of course we want to be frugal but we also want the activity to hold up to toddler use.

The deadline to sign up is October 26th.  I will e-mail a final head count so everyone knows how many bags to make.
We will swap bags Friday, November 9th after Stroller Strides.  You don’t have to be present to participate but your bags do!  If you can’t make it to the swap give your bags to someone and they will collect the other busy bags for you.

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Orzo Salad with Radish and Fennel

Had I come across this recipe in a cookbook I would have skipped it.  Radishes just aren’t my favorite veggie and fennel doesn’t get that much action in my kitchen.  But lucky for me I got this dish in the food swap!  It was delicious.   The combination of mint, fennel & radish was wonderful.  Thanks Eva for expanding my palette!
8 oz uncooked orzo
1 tbsp salt
1/4 cup fresh lemon juice
3 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 1/2 cups diced fennel (about 1 bulb)
1/2 cup chopped radish
3 tbsp chopped fresh mint
3 tbsp minced green onions
1/2 teaspoon salt
Cook orzo pasta with 1 tbsp salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk.
Add orzo, fennel, and the remaining ingredients; toss well to coat. Cover and chill.

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Advanced Plank with Elevated Leg

Near a curb or low wall, get into plank position with one of your feet on the curb or low wall. Start by tapping the top foot down onto the grounded foot. Progress the exercise by tapping the bottom foot to meet the elevated one. Be sure to repeat on the other side.
Keep hands or elbows directly under the shoulder joints
Keep head in alignment with the spin
Core remains tight throughout
Keep spine in neutral

To make this less intense, take the elevation out

*content courtesy of Stroller Strides Corporate

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