Kung Fu Diva

Well....I'm on a new mission, and I'm excited! After having studied martial arts (Tae Kwon Do, Jiujitsu, Boxing, Kickboxing, etc...and having left that all alone for a few years--except for teaching the boxing and kickboxing and all the variations thereof), I'm itching to get back into the dojo!

However, I'm not so much wanting to fight this time....I am looking for the more spiritual side of the arts, and also to enjoy and embody the beauty and fluidity of the katas. My body is itching to sweat, train, focus, and contort itself into those beautiful shapes, stances and poses that you see in martial arts forms. Since I already finished my affair with TKD, ending in my blackbelt so many years ago, I now want to explore something different.

At this point, I know that Shaolin Kung Fu is it. That is going to be my next martial arts disclipline. The forms I've seen from Kung Fu (Shaolin style) are the most gorgeous, fluid, acrobatic, amazing ones I've seen, and I've seen a boatload of katas!

And the weapons! I know I'll have to study awhile before I can get to the level of weapons practice and mastery, but I already see myself with the bo staff and broad sword. I learned to use kamas while studying TKD, and I loved it. It's now just a matter of time....
Lady, choose your weapon!

When I see artists doing Kung Fu forms it's like watching a beautiful, strong, FIERCE ballet---incredibly graceful and deadly at the same time. Yep! For me, it will be a match made in heaven. I'm built just for that!


So...I'm trying out classes at different Kung Fu schools in New York right now. The USA Shaolin Temple in Chinatown was my latest. I took an hour and a half class there this afternoon that tested my muscles in ways they've not felt before. It was fabulous!




I'm not sure if that school will be where I study, but I really enjoyed the class. I also learned the first few moves of a form called "Gon bu". Although I can speak and read some Chinese, I don't know what the hell that means. I'll find out soon, though! Assembling my limbs at just the right angles (repeatedly and at mind bending length!)for those few moves has my thigh and arm muscles aching just so....Damn, I'd forgotten how much muscular endurance and strength you need to hold a low front stance! And doing high kicks, leaps and cartwheels during the drills had me elated! I can't wait to start training for real!

I have one more school to try out this week (I've sampled two thus far), after which I'll make my decision.
And then...let the Kung Fu madness begin!


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The Chicken Diet

Well....that's what it seems like I'm on...lol

I have been eating quite a bit of the old bird these days. Just a binge run, I guess.

I tend to get these stretches where I can eat the same type of food every day for damn near two weeks or more. The only thing that breaks the streak is to get a bad or not so tasty plate of that particular food somewhere down the line. Then, my taste buds change their mind.

I have been making this killer spanish flavor, curry enhanced stir chicken that goes well with rice, noodles, and that I can dump on top of a salad and enjoy. It is to die for.

The great thing about it is, I like it so much, I've pretty much just been eating it straight....no carbs to interrupt the flavor. From time to time, I do this quasi-Atkins type of eating pattern where I just eat meat, fruit and veggies. After a week of that, the musculature that is ever present on me really starts to stand out.
When I lift up my shirt, I can actually see a couple cans of the six pack coming in (well, for me, it's a 4 pack....I've never in life had 6...my stomach just doesn't do that! lol).

In case you're interested, here's my recipe for Yvonne's Spanish Curry Chicken:

One whole chicken, cut up into parts

Two tablespoons diced garlic

One packet Goya Sazon

One tablespoon lemon pepper

Two tablespoons curry

Adobo seasoning (to taste)

two tablespoons cooking oil

two tablespoons water

In a large, deep skillet, heat your oil on low, and toss in the garlic. Just as the garlic and oil start to cook, toss your chicken pieces (already dusted and covered in Sazon, Adobo and lemon pepper) into the pan. Turn the heat up to medium, add in the water and cover. Let cook and slightly steam for about 7 minutes.

Take off the lid. You should see the chicken looking slightly poached, and more liquid in the pan, a mixture of both the water and the chicken's natural juices.
Turn chicken pieces over and lower heat a notch.

Pierce each chicken piece through with a barbecue fork or a sharp knife.

Chicken should cook for about another ten minutes uncovered, then turn pieces again. Be sure to watch carefully, so the liquids don't dry out. It has to keep some gravy to cook correctly.
After the ten minutes add in the curry, sprinkling lightly and covering all the pieces. Cover skiller again, for five minutes. Then open, turn chicken one last time to cover both sides with the seasonings and let cool.

Done. One thing you can also do, if you like real garlicky dishes (like I sometimes do) is to add more garlic about 10 minutes before it's all done.

Goes best with rice (brown or white) and rice noodles (my favorite buy from the Asian market).

Yes, there's a bit of sodium here, but you'll be in the gym sweating that right out, won't you? Yep. You bet you will! Enjoy!




** The Fitness Diva® is a top fitness trainer and instructor living in New York City. The name "The Fitness Diva" is solely her official registered trademark. Anyone else using the name or mark is subject to a lawsuit.

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