A Thought-Leader In Family & Children’s Dance Classes | Houston, TX
Frame Dance is a thought leader in dance education, inspiring the next generation of movers, makers, and world changers by offering dance classes for adults & children, multi-generational ensembles, professional performances, networking events, and film festivals. We are nestled between West U and the Museum District.
We believe in developing the whole dancer, teaching critical life skills such as creative thinking, leadership, collaboration, and resilience through our artful and playful dance curriculum at our studio and in partner schools.
Our adult modern dance classes are designed to offer you the joy and magic that’s possible when you create space in your life to move, to grow, and to share in the creative process with a like-hearted community.
For more than ten years, Frame Dance has brought radically inclusive and deeply personal contemporary dance to Houston. Led by Founder and Creative Director Lydia Hance, whom Dance Magazine calls “the city’s reigning guru of dance in public places,” the professional company is made up of six acclaimed co-creators committed to collaboration. Frame Dance has created over 50 unique site-specific performances and nine dances for the camera screened in festivals all over the United States and Europe. With an unrelenting drive to make dance in relationship to environment, Frame Dance has created dance works for and with METRO, Houston Museum of Natural Sciences, Houston Parks Board, Plant It Forward Farms, CORE Dance, Rice University, Houston Ballet, 14 Pews, Aurora Picture Show, and the Contemporary Arts Museum. Frame Dance’s productions were described by Arts + Culture Texas Editor-in-Chief Nancy Wozny as “some of the most compelling and entertaining work in Houston.” Creative Director Lydia Hance is a champion of living composers and is dedicated to work exclusively with new music.
People may not think of caffeine as the most popular mood-altering drug in the world, even those who use it daily, by drinking coffee, tea, sodas or energy drinks as part of their routine.
Whether it’s brewed from a K-Cup, sipped in sweet tea, savored in chocolate or downed in cola, caffeine is a mild stimulant to the central nervous system that has become a regular fixture in everyday life.
Cari Nierenberg, a Live Science Contributor, writes about 10 Interesting Facts About Caffeine. This article covers topics like “How Long Does it Stay in Your System?”, “Withdrawal Issues”, “Can People Truly Be Addicted?” and others.
What are the 20 best foods to eat for breakfast? Some of these may surprise you. Read the article from Health.com to get more details. Some of these had my brow furrowing skeptically….
Oatmeal
Greek yogurt
Wheat germ
Grapefruit
Bananas (I thought we were off of these)
Eggs
Almond butter
Watermelon
Flaxseed
Blueberries
Strawberries
Coffee (yay!)
Tea
Cantaloupe
Kiwi
Orange juice (what?! Didn’t we JUST hear about all the sugar in this?)
Cranberry juice (I’m imagining in small doses, but boy do I love this)
I have recently rediscovered the crock pot meal (after a wonderful reminder from #FrameMom.) So both Monday and Tuesday, I’ve made different slow cooker dishes, and tonight I will try a third. Will you join me?
Monday, I made orange glazed turkey meatballs. The recipe calls for regular, beef meatballs, but I wanted to try something a little lower in fat and still high in protein. The recipe I used is here. They were pretty delicious, better than I thought. I do think they are best for a buffet or appetizer.
Tuesday, I made a taco pulled chicken salad. It called for taco shells or tostadas, but I broke up a few blue corn chips and put it on a bed of lettuce and made it a taco salad. This was VERY good and I would recommend it. I also made my own seasonings instead of buying the packets. Made me feel a little bit healthier. I am always a fan of knowing what exactly is in my food. (control freak?)
Tonight, I plan to make Sesame Chicken and serve it over spinach. I’ll be following this recipe. Join me? Ingredients: chicken breasts, salt and pepper, honey, soy sauce, onion, ketchup, olive oil, minced garlic, red pepper flakes, cornstarch, sesame seeds.
I love me some Almond butter! I even think it surpasses peanut butter and I have been known to be a big fan of pb.
It is too bad that Almond butter can be anywhere from $6-16 at the store. YIKES!! Good news is you can make your own for a fraction of the cost! Just add different flavorings such as coconut, vanilla, and chocolate, and it takes very little effort to put together.
Today we are going to make Coconut Vanilla Almond Butter!!
Gather these 5 ingredients and you are on your way!
2.5 cups of Raw Almonds, unsalted
2 Tablespoons of Coconut Oil
1/4 Teaspoon Salt
1 Tablespoon Vanilla
2 Tablespoons of Chia Seeds
Step 1: Preheat oven to 300 degrees.
Step 2: Place a single layer of almonds on baking sheet and roast for 15-20 minutes, stirring once.
Step 3: Let the almonds cool and then place in food processor
Step 4: Add remaining ingredients and process until smooth. This can take a few minutes so don’t get discouraged. You will also need to stop it every so often and scrape down the sides. This is where a Vita Mix, or super-duper powerful blender comes in handy. That baby can whip up those almonds in a about 2 minutes.
Step 5: Store your delicious, homemade almond butter in a glass jar and keep in the fridge. You are going to want to spread this on everything, toast, pancakes, apples, or perhaps just by the spoonful.
Enjoy and happy blending!
Be Well!
Jill Tarpey Wentworth is leading us Wednesday by Wednesday into making better food choices and being more healthful. Tune in every Wednesday to get some great recipes and advice from someone who really knows health. In an effort to fuel her passion to serve as well has enhance the lives of others through their nutritional choices, she started Eat Well SA (San Antonio). Her vision is to educate you on how to incorporate a healthy array of foods into your life. Eat Well is not a diet, nor does it embrace any one specific dietary agenda. She also offers customized programs that are educational and teach you the tools you need to maintain healthy, well-balanced eating for your busy lives.
20 whole blanched almonds OR 20 pieces banana chips
Directions
1. Preheat oven to 350ºF.
2. Line baking sheet with parchment paper.
3. In bowl, using electric mixer, beat butter until fluffy. Gradually beat in sugar. Beat until mixture is no longer “scratchy” sounding against bowl.
4. Beat in egg, vanilla and salt.
5. In separate bowl, mix together flour and baking powder (tip for measuring flour: stir flour, spoon into measuring cup, then level).
6. Gradually beat flour mixture into butter mixture.
7. Switch to working in flour mixture with hands when dough gets too stiff to beat.
8. Knead into smooth dough. Roll into 3/4-inch thick “ropes”. Break ropes into 3-inch sections. Pat one end smooth. Dip tip of other end of each piece into milk then red sugar.
9. Place on lined baking sheet. Pressing in sides of rope to prevent flattening, insert almond or piece of banana chip into rounded end. Repeat process to make 20 fingers.
10. Bake on middle rack of oven 17 minutes, or until dough is lightly golden.
It’s finally Fall and what better way to celebrate than making fun and healthy foods!
Stay tuned each week to see what new recipes we have in store for the Fall season.
A moist and delicious quick bread that is full of nutrients and perfect for fall.
Makes one standard loaf
Ingredients:
2 cups white whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon all spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup blackstrap molasses
1/2 cup sucanat
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted, or your favorite oil to bake with
2 large eggs, lightly beaten
1 cup pumpkin puree (plain canned pumpkin, not pumpkin pie filling)
2 tablespoons unsweetened apple juice (or orange juice)
1/2 cup chocolate chips (or make it even more wholesome and use raisins or dried cranberries)
Directions:
Preheat the oven to 350 degrees. Spray a 9 x 5 inch loaf pan and set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground cloves. Set aside.
In a separate bowl, combine molasses, sucanat, applesauce, oil, eggs, pumpkin, and apple juice with an electric mixer. Add the dry ingredients and then fold in the chocolate chips.
Spoon your mixture into the prepared pan. Bake until a toothpick inserted in the center comes out clean, approximately 45-60 minutes. (Mine was perfect after 50 minutes)
Let bread sit for 10 minutes, then turn the bread out of the pan onto a wire rack to cool completely. Don’t be afraid to have a slice while it’s still warm, though.
Looking for something new to try but don’t want the hassle?
Here is an easy , yet healthy alternative! This could even be an alternative to pizza if you think about it.
Ingredients:
Whole grain bread
Low-fat Mozzarella cheese sliced thick
Tomato slices
White onion slices
Turkey Bacon (optional!!)
Green onions cut up Directions:
Pretty self explanatory but here it is. Put slices of thick mozzarella on bread and put in the oven on broil. Watch it (it won’t take long) until nice and slightly brown on top and melted. Make sure it is melted. Nothing is worse than almost melted cheese. Add bacon and sliced tomatoes, white onion and green onions.
Serve with a small side salad with ranch dressing. Perfect lunch.
(Avoid eating this for dinner. Keep dinner light.)
