Glamour_USA_November_2016

114 glamour.com

WORKOUT: JUSTIN STEELE

Wellbeing / Eat, Drink, Repeat

Boutique fitness classes

like SoulCycle and Pure

Barre can run upwards

of $35 a pop, a price

many women are willing

to pay for the expertise

of the instructors and the

community of exercisers.

But if you want a little of

that vibe at home, here’s

how I, Glamour’s health

editor, re-create my

favorite studio sessions.

When I crave a

treadmill class: I love

Mile High Run Club, a

treadmill studio in New

York City, but when

I can’t get there, Skyfit

(from $10 a month,

App Store) is my savior.

You can download

classes for treadmills,

stationary bikes, and

ellipticals—no more

hopping on a machine

with no idea what to do.

The instructor-created

playlists match the

music with the intensity,

and the time flies.

When I need (virtual)

people for motivation:

The Peloton app

($13 a month, App Store)

lets me live-stream

360-degree videos of

indoor cycling classes

at Pelo ton’s NYC studio

from my bike at the

gym. Nothing gets my

legs moving like a

shout-out—by name!—

from the instructor.

When I could use some

one-on-one attention:

I’m addicted to the

revamped Nike+ training

and running apps (free,

App Store); they cover

everything. The algorithm

customized an eight-

week plan for me that

includes running and

strength training, and it

adjusts my upcoming

workouts if I unexpectedly

crush a day, miss a

session, or deviate from

the plan by heading to

yoga. And the form cues

are so helpful—it’s as if the

app is looking right at my

wobbly single-leg squats.

When I want to hit the

barre: I turn to Barre3 or

Physique 57. Barre3.com

($15 a month) uploads

new videos each week,

and phy sique57 .com ($30

for three months) saves

mash-ups of multiple mini

classes to create one

master session that

works me head to toe. My

kitchen chair makes a

surprisingly good barre!

Hot-Workout Alert

How to re-create the coolest classes—right in your

living room. By Sara Gaynes Levy

TRAINING DAY

She only looks like

she paid a lot for

her sessions.

Put tops back on, place pumpkins on

a rimmed baking sheet with a little

water, and bake until tender, about 30

minutes. Let cool.

2. Me a nwh i le , c o ok ba c on, i f u si ng , i n
   a large pan over medium-high heat
   until crisp; remove and set aside on
   paper towels to drain. Pour off all but
   2 tablespoons bacon grease (or add 2
   tablespoons olive oil to pan if not
   using bacon).


3. Add onion and sauté on medium heat
   until golden, about 10 minutes. Stir in
   broth, canned pumpkin, coconut milk,
   rosemary, thyme, and garlic powder.
   Simmer on medium-low for 15 minutes.
   Season soup with salt and pepper and
   ladle into roasted pumpkins, crum-
   bling bacon on top. Replace pumpkin
   tops and serve. Makes 4 servings.

IF YOU LOVE CRANBERRIES, TRY:

Roasted Cranberry

Hummus

“Cranberries are super high in anti-

oxidants and vitamins C and E, which

fight off infections and make your skin

and hair glowy,” says Haas. But how to

eat them other than as a sugary turkey

side? Preciado goes for a subtly sweet

hummus. It’s healthier than cran-

berry jelly, trust—and it’s amazing on

a leftover-turkey sandwich.

1 bag (12 oz.) fresh cranberries

1 can (15 oz.) chickpeas, drained and

rinsed

3 tbsp. tahini

1–2 tbsp. fresh orange juice

2 tbsp. extra-virgin olive oil

¼ tsp. ground cinnamon

1 tbsp. water or more if needed

Salt to taste

1 tsp. zested orange peel (optional)

1. Preheat oven to 400°F. Pour cranber-
   ries onto a rimmed baking sheet lined
   with parchment paper and roast until
   s of t e ne d , 1 5 t o 18 m i nut e s. L e t c o ol.


2. Combine chickpeas, tahini, orange
   juice, olive oil, and cinnamon in a food
   processor and puree until smooth. Add
   all but 2 tbsp. cranberries and puree
   again. With the motor running, stream
   i n w a t e r, a d d i n g m o r e i f n e c e s s a r y, u n t i l
   hummus reaches desired consistency.
   Season with salt. Garnish with reserved
   cranberries and orange peel, if using,
   and serve. Makes 8 servings.