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.
A healthy body is built by healthy, whole, unprocessed foods. If you want to eat well you need to have good, nutritious foods readily available.
Since your pantry and fridge are the base for your healthy meals, that is where we will start.
Here is a picture of our fridge, prepped and ready to go for the week and stuffed with vibrant colors and fresh, whole foods.
We eat most of our meals at home, in fact, we rarely eat out. So yes, we really do eat ALL of this food. By the end of the week, this fridge will be almost empty.
Remove these foods from your fridge
Conventional milk/dairy/butter
Processed Cheese
Artificial flavored and sweetened yogurt (Yoplait)
Juice
Soda
Packaged deli meats
Conventional eggs
Frozen dinners
Fill Your Fridge
Vegetables (the more color the better!)
Fruits
Organic, hormone free, vegetarian fed chicken
Organic, Omega 3 enhanced eggs
Organic, grass fed beef
Almond milk/Hemp milk
Organic milk
Organic cheese
Greek yogurt (Plain 0% or 2%)
Low sodium deli meats
Frozen veggies
Frozen fruits
Look for these brands of foods at the store, they are usually well balanced and provide healthier options.
Chobani
Nature’s Gate
Kashi
Earth Balance
Almond Breeze/Blue Diamond
Applegate
How can you change the foods in your fridge to support a more healthy and balanced lifestyle?
Leave a comment below and let us know. Be Well.
Jill Tarpey 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.
Let’s right down to business…Inflammation. You might have an idea of what Inflammation is, perhaps it is the swelling that occurs when you twist your ankle or cut your finger. While this is true, your bodies responses to injury is inflammation, it helps heal the body as white blood cells work hard to repair the tissue. Without inflammation our bodies would not heal. So in those circumstances it is OK. However, lets talk about inflammation in a different sense.
Chronic Inflammation
Chronic Inflammation is the type of inflammation that reeks havoc on our bodies and over time lead to cancer, asthma, allergies, osteoporosis, irritable bowl syndrome, autoimmune diseases and so much more.
For many people suffering from these diseases, they take pills to keep their symptoms at bay. In a sense it is a giant bandaid to a larger, more serious problem. Chronic Inflammation.
So, what causes Chronic Inflammation?
The foods we eat (too many processed foods, sodas and other sugary drinks, saturated fats, poor quality protein sources)
Stress
Exhaustion/lack of sleep
Food Allergies
Bacteria (gut issues)
How can we prevent/cure Chronic Inflammation?
Incorporate more plants into your diet. Eat your greensand a variety of colorful vegetables and fruits. The vitamins, minerals and alkalizing properties of greens will help your body balance out your bodies PH and keep you in a more balanced state.
Get rest. Don’t skimp on sleep. When we are sleeping our bodies are working hard to repair and replenish, so rest is just as important as activity and movement.
Identify food allergies. The foods we eat effect our bodies. If you are lactose intolerant yet always consume dairy products, you are not honoring your body. You can be causing serious damage to your gut, causing inflammation and irritation. Both of which are no good. Same things goes for gluten. If you find that your body is bloated, gassy, and uncomfortable after having a bowl of pasta, pay attention to what your body is telling you. You might have a gluten sensitivity and I would suggest you try adding gluten free products to your diet.
Cut back on stress. Stress causing the release of cortisol, an inflammation producing hormone. When we learn to keep stress at bay our bodies have an opportunity to stay in a more neutral, balanced state. Try a Yoga class, practicing deep breathing, find an activity that brings you peace and practice it ever day.
All in all, avoid the processed food.
Eat Greens. Veggies. Fruits. Nuts. Seeds. REAL FOOD.
Your body will thank you!!
Eat Well. Live Well. Be Well.
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Jill 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.
With yet another holiday right around the corner, I thought it would be appropriate to add a little sweet fun into the recipe mix. I made this for our church small group and they were such a hit!
I am warning you, they are not “healthy”. They most definitely fall under the 20% rule. Eat healthy 80% of the time and leave room for the 20% to be the occasional treat. This mindful approach to eating, allows you to ditch the dieting, eat with pleasure, and without guilt.
So here is what you need for these tasty treats:
1 Package of Chocolate Oreos
6 oz of Cream cheese
8 oz of Bittersweet chocolate
Seasonal sprinkles (Optional)
Here is what you do:
In a food processor, combine the chocolate Oreos and cream cheese. Process until smooth. You might need to scrap down the sides a couple of times, you want it to be a pretty smooth cookie paste.
Form into small balls and place on a lined baking sheet.
Place in the freeze for 30 minutes.
Melt chocolate in the microwave or use a double broiler.
Remove cookie balls from the freeze and drop into melted chocolate. Coat well.
Roll into sprinkles. Place back onto cookie sheet.
Freeze for another hour or until firm.
Store in an air tight container for up to two weeks.
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Jill Tarpey 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.
Monday is no longer as blah with awesome insights into holding a Master of Fine Arts!
Here is another installment by MFA student, Angela Falcone. Enjoy!
What is a “notochord”?
A former Kilgore College Rangerette and friend of mine, Carla Rudiger, came to our somatics class at Texas Woman’s University to introduce us to Body Mind Centering. This ninety-minute introductory workshop changed the way I think, feel, and know my body. Carla’s first request (before meeting) was to read “The Place of Space” (Interview with Bonnie Bainbridge Cohen on the Embryological Embodiment of Space) by Nancy Stark Smith and Andrea Olsen. Below is my reflection on the process of the class.
My experience with the Body Mind Centering class revealed how much I do not know about my own body. One of the most basic principles of Body Mind Centering is this idea of “support precedes movement.” With that, the class was structured into four sections: reading about the embryonic process (Smith and Olsen article), visualizing the embryonic process (from sperm to egg) on a sheet of paper, watching Carla’s embodiment of skeletal structures of the spine on a Pilates ball, and, finally, trying the embodiment ourselves. In the skeletal structure, she revealed three layers of the spine: the notochord, the intermediateplates, and the lateralplates. The notochord is the innermost part of the spine. In more anatomical terms, the notochord is “a flexible rod-like structure that forms the main support of the body, from which the spinal column develops” (The Free Dictionary by Farflax). As Carla began rolling on the Pilates ball, she placed her attention and focus on her notochord through visualization. During this somatic practice, her movement shifted ever so slightly. When Carla began to involve the other spinal structures (the intermediate and lateral plates), I could also see Carla’s movement becoming fuller and richer. I wanted so badly to embody this quality.
This vulnerable demonstration opened my eyes to the importance of my own support system. Her embodiment of the movement began with her deepest form of support, her spine and even more specifically her notochord. Unlike most of my fellow classmates, I, personally, became less familiar with my connection the deeper we brought our attention to the notochord. (Perhaps this unfamiliarity stems from my training and upbringing, which lacks somatic practice in general.) What I find ironic is the notochord layer is the most basic, deepest level of your body, but I quickly discovered that I am unable to embody this layer at this point in my life. As Carla began taking us through more exercises, I found a lessened connection to my body. Which, frankly, scared me. I began to tear up in class as I questioned my own support system, which then made me question my movement patterns. I finally asked myself…have I been “faking it” my whole life? If we choose to bring our attention and focus to our innermost layer of being, I believe our dancing can reflect that intellectual and physical connection.
All things considered, I am completely intrigued by this Body Mind Centering approach and want to take it a step further. My future ambition is to begin taking classes this summer at Dallas Yoga Center to develop my own practice so that I may inform other dancers about this approach to embodiment. I truly believe educators can begin at the core of the body (literally) to develop a more somatic approach for young dancers as well. Let’s all jump on the bandwagon and preach finding the notochord!
For more information about Body Mind Centering, check out the website at www.bodymindcentering.com.
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Angela Falcone, a Houston native, graduated from Friendswood High School in 2007. She was a member of the drill team, the Friendswood Wranglerettes, where she held the title of Grand Marshal. After graduating, she followed her dream and tried out for the Kilgore College Rangerettes. She had the honor of being chosen as the Freshmen Sergeant and Swingster her freshman year, and received the greatest honor of being chosen as Captain her sophomore year. Following graduation from Kilgore College with an Associate in Fine Arts, she was accepted to the University of Texas at Austin, where she holds a B.F.A. in Dance. Angela currently attends Texas Woman’s University in Denton, Texas where she is pursuing her M.F.A. in Dance. She is specifically interested in shifting the paradigm of high school drill team by reinvigorating the choreographic process and bringing a somatic awareness to high school dancers’ bodies.
Love oatmeal cookies? These bite sized treats are perfect for YOU!
What you need:
3/4 Cup Peanut Butter, smooth
1/2 Cup Honey
1 1/4 Cup Rolled Oats
1/4 Cup Flax Seed
1/4 Teaspoon Cinnamon
1/4 Teaspoon Salt
1/2 Cup Raisins
White Chocolate to drizzle, optional
How you do it:
Warm peanut butter and honey in a microwave safe bowl for about 20-30 seconds or until soft.
Add remaining ingredients and stir well.
Place in the fridge and let sit for about 30 minutes.
Roll into bite sized balls.
Melt white chocolate chips in the microwave for about 1 minute.
Drizzle over the cinnamon raisin bites and let set.
Jill 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.
Some of us rely on coffee to give us that afternoon boost. Others gravitate towards sodas and sugary snacks. The answer can be a simple as fueling our bodies with high quality, unprocessed whole foods and snacks. A few weeks ago we talked about Protein Bars, what exactly is in them, and if they were a beneficial part of a healthy diet. If you missed it, you can check it out HERE.
In an effort to remove more processed food from our diets, these little energy bites would be the perfect alternative to processed protein bars. They will give you the energy boost you are looking for, thanks to the whole grains, healthy fats, and natural sugars (honey), without having to consume highly processed, sugar filled snacks that have little to no nutritional value.
I whipped up a batch of these no bake energy bites for my sister-in-law who just had a beautiful baby girl last week. With two other kids under the age of 4 in the house, there is no doubt she needs as much energy as she can get. The kids loved these and they were the perfect little snack for those night time nursing sessions and long, busy days.
Keep a stash in the fridge at work and at home and you will always have a healthy, go to snack at your fingertips.
Ingredients
1 cup Old Fashioned Oats
1 cup Coconut, Shredded
1/2 cup Peanut butter, natural and smooth
1/2 cup Ground Flax seed
1/2 cup Dark Chocolate Chips ((Carob chips if you are dairy free))
1/3 cup Honey
1 teaspoon Vanilla
Directions
Combine all ingredients in a bowl and mix well.
Place in fridge and let sit for about minutes
Remove from fridge, roll into balls and place in an airtight container for 1 week in the fridge.
What is your favorite go to snack? Leave a comment below! 🙂
Jill 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.
I don’t know about you but I LOVE carrot cake. My favorite sweet treat for sure!
Unfortunately, a slice of carrot cake (well at least the size slice that I would want) can really add some calories and sugar to my daily tally. Every once in a while it is OK. Life is about balance.
But I would love to have a little taste of it everyday. Instead of keeping a carrot cake around the house, which would be so tempting, I decided to whip up someCarrot Cake Bites.
I love the portion control that bite sized treats offer because it allows you to keep things in check. You can enjoy one or two and get your sweet fix without feeling that you are going into a sugar coma.
This recipe makes about 22 Carrot Cake Bites and they come in at around 100 calories and 4 grams of sugar per bite. Great nutrition stats for this yummy treat!!
Really, really simple. You don’t even have to turn
Here is what you need:
1 1/2 cups old-fashioned oats
1/3 cups unroasted pecans, chopped
1 tbsp ground flax seed
3/4 cup almond butter
3 tbsp agave nectar or honey
1/4 tsp ground cinnamon
3/4 cup (packed) grated carrot
1/3 cup raisins
Here is what you do:
In a large bowl, mix together the oats, pecans and flax seed.
Stir in the almond butter, agave nectar and cinnamon until well combined.
Stir in the grated carrot and raisins.
Using 2 tablespoons (packed) of the mixture for each bite, roll the mixture into bite-sized balls. Using a medium-sized cookie scoop makes this process easier. Also, spray your hands with cooking spray to stop the mixture from sticking.
Place the granola bites on a baking sheet, cover and refrigerate for 1 hour. Serve.
These Raspberry Oat Squaresare so delicious and healthy thanks to the 100% whole grain crust and low sugar filling. These bars also freeze well, so whip up a batch this week and stock up for your holiday parties and goodie giving. Happy baking!!
Raspberry Oat Squares
Crust
1 1/2 cup Rolled oats
1 cup Whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar (You can also try a sugar substitute such as stevia)
1 chia egg (1 tablespoon of chia seeds + 3 tablespoons of water. Let sit for 5 minutes)
1/2 cup Butter (Vegan friends can use earth balance)
1/4 cup maple syrup
2 tablespoons almond milk
Filling
1 Jar Low Sugar/Reduced Sugar Raspberry Jam (You can use any flavor of jam!)
Directions
Step 1 Preheat oven to 350.Line a 9 x 9 pan with parchment paper.Mix the chia egg (1 tablespoon of chia seeds + 3 tablespoons of water) and set aside
Step 2 In a large bowl, combine all the dry ingredients.
Step 3 In a small bowl, melt the butter (earth balance) in the microwave.Add the remaining wet ingredients (maple syrup, almond milk and chia egg). Stir together
Step 4 Combine the wet ingredients to the dry ingredients and mix well.Reserve 1/2 cup of the mixture for your crust and press the remaining dough into your lined 9 x 9 pan.Press down the dough to make a nice thick crust.
Step 5 Spoon your raspberry jam (or favorite flavor jam) on top of the crust. Spread out evenly.
Step 6 Take the remaining 1/2 cup or oat mixture and sprinkle on top of the filling. Don’t worry about it being perfect.
Step 7 Bake at 350 degrees for 30 minutes.Allow to cool, place in the fridge and then cut into bars.
Jill Tarpey 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.
Cabbage is such a wonderful vegetable and often forgotten about. Not only is it full of fiber, it is also a great detoxifier and gets the blood moving and circulating throughout the body. Cabbage is also very affordable, one of the most cost friendly vegetables out there, so don’t miss out on this refreshing citrus cabbage salad. Your wallet and your waist line will thank you!
In an effort to get more cabbage in our diets, I made this dish………
Citrus Cabbage Salad
Looks Yummy, huh? Gather up these ingredients and follow these simple directions to make your own nutrient-dense, refreshing salad.
Ingredients
1/2 large Head of Red cabbage
1 medium Orange
1 tablespoon Olive Oil
1 tablespoon Apple cider vinegar
1 tablespoon Lemon juice
Dash Chili powder
Directions
Step 1 Slice cabbage as finely as possible.
Step 2 Peel orange and slice into 1/2 inch segments.
Step 3 Add cabbage and orange slices to large bowl. Toss with olive oil, apple cider vinegar, lemon juice, and a dash of chili powder.
Step 4 Let sit in the fridge for a while to marinate or serve immediately.
The ingredients are simple and besides the red cabbage, probably already in your fridge/pantry.
If you use a whole head of cabbage, it makes a ton of salad, so I suggest making it for your next potluck and share with friends.
Eat Well. Live Well. Be Well.
Jill 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.
This is one that both kids and adults will love and it is a wonderful alternative to fried chicken tenders and fast food chicken nuggets.
The chicken is coated with a mixture of almonds, whole wheat pastry flour and spices. You simply coat the chicken, bake in the oven, and there you have it!
Pair them with a side of roasted sweet potatoes and some veggies and you have a perfect well balanced meal that we have everyone saying YUM!!!
Ingredients
1/2 cup Almonds
1/4 cup Whole wheat pastry flour
1 1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 teaspoon Olive Oil
3 large Egg Whites
1lb Chicken Breast Tenders
Directions
Step 1: Preheat oven to 475 degrees and line a baking sheet with foil. Place a wire rack on the baking sheet and spray with cooking oil.
Step 2: Place almonds, whole wheat pastry flour, paprika, garlic powder, salt and pepper in food processor and blend until almonds are finely chopped, about 1 minute.Add in the olive oil while processor is running and blend together until well combined.Transfer almond mixture to a shallow dish.
Step 3: In a bowl, whisk 3 egg whites together and add chicken tenders.
Step 4: Transfer each tender to the almond mixture and coat both sides well.Place breaded chicken onto wire rack.
Step 5: Bake for 20-25 minutes or until no longer pink in the center.
Step 6: Pair these up with a little bit of ketchup (high fructose corn syrup free) and a plate full of veggies and you have a well balanced meal that both kids and adults will love.
Eat Well and Be Well:)
Jill Tarpey 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.