How the P
COASTAL STYLE-BEST PILATES INSTRUCTOR 2019
BEST OF BETHANY 2019
6 PAGE FEATURE IN PILATES STYLE MAGAZINE
CHECK OUT OUR 6 PAGE FEATURE IN THE MAY/JUNE 2019 ISSUE OF PILATES STYLE MAGAZINE
PILATES STYLE MAGAZINE - YOU CAN ALSO CHECK IT OUT INSIDE THE STUDIO WHEN YOU COME IN, IT MOUNTED ON THE WALL WHEN YOU COME IN, TO SIGN IN.
WASHINGTONIAN
5 Fit-Friendly Activities to Do at Delaware Beaches
From kiteboarding classes to 50-mile bike tours, there are plenty of ways to sweat it out at the beach....
Work Your Core on the Beach
Pilates on the Beach studio hosts—you guessed it—Pilates on the beach in Bethany, right off the boardwalk on Garfield Street on Wednesday and Friday at 8 AM. Drop-in rates are $15. Classes are also offered in Ocean City, Maryland.
https://www.washingtonian.com/2013/07/25/5-fit-friendly-activities-to-do-at-delaware-beaches/
MAY 2014- DAILY TIMES
JUNE 2014- COASTAL POINT, DE
JULY 2014- COASTAL DELAWARE
Salisbury Monthly- May 2014
Salisbury Monthly- April 2014
Salisbury Monthly/ March 2014
ShoreBread Magazine/March 2014
Healthy Salad Dressings And Dip Recipes From Farm Foodie Fitness
Posted on 03/06/2014
Written by: Farm Foodie Fitness
We all love our dips and salad dressings, but what most of us don’t know is that they are high in fats and sugars, and loaded with chemicals. Put a spin on your salad dressings by making them from scratch. They’re super easy, take less than 4-5 minutes to make and you can double or triple the batch. Store them in the refrigerator for the week and they’re ready to go whenever you are! This is the perfect place to start changing your lifestyle, especially if you want to start making some changes without feeling overwhelmed!
Ranch:
- 1 avocado
- 2 teaspoon lemon juice-sometimes I use doTerra because I only need a drop!
- 1/2 C plain Greek yogurt
- 1 teaspoon hot sauce-Tabasco
- 1/4 C Extra Virgin Olive Oil
- 2 cloves garlic
- Pinch of salt
Add all ingredients to a food processor or immersion blender. Blend well. Store in an air tight container in the refrigerator for up to 4-5 days.
Creamy Italian:
- 1 C Greek Yogurt
- 1/2 small onion-chopped
- 2 Tablespoons red wine vinegar
- 2 teaspoons sugar in the raw
- 2 Tablespoons dried herbs such as Herbs de Provence
- 1 clove garlic
- Pinch salt
- Pinch pepper
Add all ingredients into a food processor or immersion blender. Blend well. Store in an airtight container in the refrigerator.
Healthy Dill Dip:
- 1 C Greek Yogurt
- 1 teaspoon lemon juice
- 1 clove garlic
- 1 handful fresh Dill
Add all ingredients into a food processor or immersion blender. Blend well. Store in an airtight container in the refrigerator.
Institute of Integrative Nutrition Blog/February 2014
2012 graduate Kelly Roberts has always understood the importance of healthy habits. Growing up, her father was a chef, her mother owned a women’s gym, and her household was a strictly junk-food- and soda-free zone.
However, it wasn’t until she enrolled in the Health Coach Training Program that she realized how she could use her healthy background and passion for wellness to create the career of her dreams.
Read on to discover how Integrative Nutrition provided Kelly with the knowledge and inspiration to help others create a happy, healthy, and active lifestyle.
What were you doing prior to enrolling at Integrative Nutrition?
I was teaching Pilates alongside my mom at her busy Pilates studio.
What led you to explore the Health Coach Training Program?
I grew up in an extremely healthy family. No junk food, no soda, mostly whole foods all the time. My dad was a chef and my mom owner her own women's only gym till I graduated high school. Health has always been a huge part of my life. I started taking Pilates after a serious car accident left me in so much pain I could barely get out of bed most days. After getting certified in Pilates, I began teaching a lot. People would ask me how I stayed so healthy and slim, and I would share some of my homemade recipes and talk about eating well. I decided to take it to the next level so that I had a full background on what I was most passionate about, and could help make a difference in the world.
Which topics and modules were most beneficial for you?
Learning about Ayurveda was astonishing for me. It blows my mind how much our body really knows about how to heal itself if we just give it a chance. Anything with meditation blows my mind also. I don't sit still well, so this is a huge challenge for me, but I have always wanted to learn how to meditate. I love Dr. Weil. David Wolfe is great too. I love learning more about Raw Food all the time.
What projects are you currently working on?
Well since I've graduated IIN, my world has gone into warp speed. I started my own Pilates classes on the beaches of my resort town in Maryland. While I was at IIN I was only teaching 3 classes a week, and this past summer I went up to 8 a week and had hotels and another beach resort contact me to start classes for them. My private Pilates clients doubled. I've published 2 cookbooks and a novel. I've also held countless wellness seminars at local hospitals, kids' cooking classes, and raw food demos, and worked with individual health clients. I've even had an international company seek me out to possibly re-brand their "mom-base." I'm working on a not-for-profit now, helping kids start edible schoolyards, and learn to grow and cook their own food. I am incorporating a fitness program there as well.
What makes you and your practice or product unique?
I offer the entire package. I teach people to grow their own food, why their bodies needs certain foods, and how these foods provide benefits for their health, bodies, and minds. I instruct people on how to incorporate these foods into their diets with different methods of cooking, and also offer Pilates for exercise, injury prevention, and even rehabilitation. So I offer a wellness practice that each individual can tailor to their own specific their needs.
What do you love about your work?
I love that it's different everyday and that I get to help change the lives of people that are sick, hurt, or wanting to change their lives. The best part is at the end of a session or program, when I've seen someone transform into a completely different person and they're happy and grateful. It's the best feeling in the world to know you helped some feel good again.
Connect with Kelly:
Metropolitan Magazine | January 2014
Kale Slaw Recipe featured in the Metropolitan Magazine
Salisbury Monthly/November 2013
Ocean Pines Life/September 2013
The Daily Times/August 2013
With two new books out and a thriving business at the beach, Kelly Roberts might be the Eastern Shore's answer to Wonder Woman.
Roberts, 35, released the cookbook "Farm Foodie Fitness" this year, and the novel "The Road to Chianti" last fall.
"The cookbook is a summer cookbook," Roberts said. "I just did 25 or 26 recipes that are pretty much farm-to-table. I'm a holistic health coach, and I do farm-to-table demos all the time. People are always asking for my recipes, so I threw something together and put it into a book, and Saltwater Media printed it for me."
Shorelife-The Daily Times/November 2012
When Kelly Hughes Roberts used to hear authors say it had taken them 10 years to complete their books, she'd wonder how.
"Now I know!" she said.
Roberts, who lives in Ocean Pines, just published her first book after four years of writing. "The Road to Chianti" is a young adult novel about two children in Tuscany. The children, ages 9 and 12, lose their parents in a devastating fire and are sent to an orphanage in the 1970s. The story, Roberts explained, is the tale of their escape from the orphanage and their journey back home to Chianti. ...
Charleston Home/October 2007
Kelly Roberts of Berlin, Maryland “One day, I was eager to try something new, so I tossed veggies and herbs from my garden together and put them on the grill. They were delicious!”
Ingredients
- 4 large beets, peeled and sliced
- 4 large carrots, peeled and sliced
- 1 tsp. sea salt
- 1 tsp. ground pepper
- 1 tsp. olive oil
- Fresh rosemary, thyme, and sage, to taste
Directions
In a medium bowl, toss beet and carrot slices with the sea salt, pepper, and olive oil. Mix in rosemary, thyme, and sage. Wrap in foil and grill for 10 to 15 minutes or until tender. More Grilled Veggies Other delicious ways to fire up your harvest: cut eggplant in long strips and lay them directly on the grates; season onions and wrap them in foil; and top squash with a pat of butter, then cover in foil.
