A couple weeks ago, I had the opportunity to be a guest on The Hot Moms Club National Mix XM 22 radio show. Joy Bergin, one of the co-founders of The Hot Moms Club, brought me on the show to inspire their audience that dance is a great way to get in shape and that it is also a lot of fun. I had a blast on the show.
Click and listen here: "Ilyse is on the radio with The Hot Moms Club"
Enjoy and please let me know what you think. :)
Monday, March 7, 2011
Sunday, January 16, 2011
Fitness DVD Star
http://www.fitnessdvdstar.com
***Simple...easy to do...no sign ups necessary...no email addresses required...just one click for ILYSE BAKER
***Please VOTE once a day because it keeps the Doctor away!
***Tell EVERYONE you know to do the same
THANK YOU!!! See you on the Dance Floor!
***Please VOTE once a day because it keeps the Doctor away!
***Tell EVERYONE you know to do the same
THANK YOU!!! See you on the Dance Floor!
Friday, December 24, 2010
Thursday, December 23, 2010
ILYSE'S 12 Favorite Things: Day 11
It is Day 11 of ILYSE'S 12 Favorite Things and there is no way I could let these days go by without mentioning choreography. I LOVE it! Many of you might not know that I have presented my choreography at several of the Carnival Showcases: The Choreographers Ball in Hollywood, CA. Although you experience my choreography every day in classes, I wanted to share the following clip with you. I hope you enjoy it. I look forward to reading your comments below.
CHOREOGRAPHY BY: ILYSE BAKER
http://www.ilysebaker.com/carnival.html
http://www.ilysebaker.com/carnival.html
Wednesday, December 22, 2010
ILYSE'S 12 Favorite Things: Day 10
It is Day 10 of ILYSE'S 12 Favorite Things and I LOVE soup during the holiday season. Check out this yummy recipe below from The Silver Palate Cookbook. (It is one of my favorites) I promise you will love it just as much as I do and will make it over and over again. This cookbook has many amazing recipes. It can be purchased on Amazon.
CURRIED BUTTERNUT SQUASH SOUP
Squash and apples complement each other naturally; curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.
4 tablespoons sweet butter
2 cups finely chopped yellow onions
4 to 5 teaspoons curry powder
2 medium-size butternut squash (about 3 pounds all together)
2 apples, peeled, cored and chopped
3 cups of Chicken Stock
1 cup apple juice
salt and freshly ground black pepper, to taste
1 shredded unpeeled Granny Smith apple (garnish)
1. Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
2. Meanwhile peel the squash (a regular vegetable peeler works best), scrape out the seeds, and chop the flesh.
3. When onions are tender, pour in the stock, add squash and apples, and bring to boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
4. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
5. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.
6. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.
4 to 6 portions
Squash and apples complement each other naturally; curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.
4 tablespoons sweet butter
2 cups finely chopped yellow onions
4 to 5 teaspoons curry powder
2 medium-size butternut squash (about 3 pounds all together)
2 apples, peeled, cored and chopped
3 cups of Chicken Stock
1 cup apple juice
salt and freshly ground black pepper, to taste
1 shredded unpeeled Granny Smith apple (garnish)
1. Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
2. Meanwhile peel the squash (a regular vegetable peeler works best), scrape out the seeds, and chop the flesh.
3. When onions are tender, pour in the stock, add squash and apples, and bring to boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
4. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
5. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.
6. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.
4 to 6 portions
Tuesday, December 21, 2010
Monday, December 20, 2010
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