Wellness expert David Kirsch shares original recipes and tips for staying fit throughout the long, cold winter.

By Ubud Writers Festival (Cooking Class at Mozaic  Uploaded by RomanM82) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

By Ubud Writers Festival (Cooking Class at Mozaic Uploaded by RomanM82) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Sticking to a healthy routine in the off season (by which we mean not bikini season) can be (read: is) a challenge. It’s the time of year when cuddling up on the couch with a warm blanket and cup of cocoa to a FRIENDS marathon seems so much more appealing than well…anything else. But when the going gets tough, you know you can count on us! In order to help our loyal readers maintain a healthy lifestyle year-round, we reached out to one of our wellness experts, David Kirsch for advice. He generously sent back a couple of user-friendly tips. He even sent us two seasonal, healthy recipes for you to try!

David says:

  • When entering the fall/winter months, it’s easier to fall into hibernation mode.  Keep it in your mindset to always be beach ready.  Get your workouts in earlier versus later because your body tends to have less energy when it’s dark.
  • Since the weather is getting colder and the days shorter, take your typical outdoor routine indoors for some heart pumping cardio like running on a treadmill or cycling.
  • Walk up stairs when shopping at the mall for holiday gifts instead of taking the elevator. The simple act of climbing ten flights of stairs burns approximately 200 to 300 calories a day.


Turkey Chili

Double this recipe, making a big pot of the stuff at the beginning of the week. Whenever you are rushed and don’t have time to prepare a more elaborate lunch or dinner, serve up some leftovers. The chili always tastes better the second time around.

  • Nonfat cooking spray
  • 1 pound lean ground turkey
  • Salt
  • Pepper
  • 1 cup peeled and grated carrot
  • 2⁄3 cup chopped onion
  • 2⁄3 cup chopped celery
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1⁄8 teaspoon ground cayenne
  • 1 141⁄2-ounce can chopped plum tomato in juice
  • 1⁄2 cup low-fat, low-sodium chicken broth
  • 1 bay leaf

1.  Heat a 3-quart nonstick saucepan over high heat and coat with cooking spray.

2.  Add the turkey, and season to taste with salt and pepper. Cook for 2 to 3 minutes, breaking up the turkey into pieces, until browned.

3.  Remove to a bowl, and cover with foil to keep warm.

4.  Reduce the heat to low, and add the carrot, onion, celery, and garlic. Cook for 3 to 5 minutes, until the vegetables begin to soften.

5.  Add the chili powder, paprika, cumin, and cayenne. Cook, stirring, for 1 minute.

6.  Increase the heat to medium, and add the tomato, stock, and bay leaf. Bring to a boil over high heat.

7.  Reduce the heat to medium-low, and simmer for 15 minutes, covered.

8.  Add the browned turkey, and simmer for 5 minutes more.

9.  Remove and discard the bay leaf before serving.



Serves 4

  • 2 sweet potatoes
  • 1/4 cup olive oil
  • 1/4 tsp grated nutmeg
  • Small bunch chives, chopped, to serve.
  1. Preheat oven to 350F.
  2. Cut the potatoes into wafer-thin slices – a mandolin is best for this.
  3. Put the oil in a large bowl and whisk in the nutmeg and fresh black pepper. Add the potato slices and toss to coat.
  4. Spread the potato slices out in single layers on 2-3 large cookie sheets. Roast for 8 minutes, then turn over and roast for a further 8-10 minutes, until golden and crisp.
  5. Transfer to trays lined with kitchen paper and blot any excess oil, then sprinkle with a little crushed sea salt and chopped chives before serving.

Want more? Follow David on Twitter for daily tips- @DavidKirsch. David also has a new one on one video consulting service, so even if you aren’t located in the Manhattan area, you can benefit from a personal session! For more info or to make an appointment, just call 212.683.1836.

Arielle Sidrane is the Associate Editor at Spa Week Daily.

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