Happy Healthy Leg Hooping Tips, Tricks and Q & A
With Ché Rippinger of Hip The Hoopla
This Week’s Hoopspirational Hoop Booty Camp check in includes great hoop tricks and tips, floorwork, leg hooping vs. knee hooping (for Ashley Larson), breaks & paddles, question on hoop size, hooping safety tips, healthy cooking tips (including my yum corn & quinoa chowda this weekend (Yum Cooking performance art recipe below), greek yogurt, silent laughter and even an extra doggie hoop trick! Sorry the tech pixilates the video a bit, but this content rocks–and there’s lots of humor! Remember, “leg hooping” took me a YEAR to learn, so be patient with yourself, with floor, leg or dirty pizza toss leg hooping, starts and recovery moves. Hoop Love, Ya’ll! ~Che’ … your happy hooping humorist ♥
Corn & Quinoa Chowda Recipe by Che’ Rippinger
(Disclaimer…my cooking is “Performance Art,” meaning it’s on the fly, with what I have in my fridge/pantry/stock. Go ahead and experiment (as you might with leg hooping) with some changes…no guarantees on how it will turn out, but mine was not only raved about by one of my husbands friends, but also I ate this for the next several meals including breakfast –an entire snowy Sunday with multiple trips back to the crock. I ate 2/3 of a big crock–myself in 1 1/2 days–it was that delish! This is sure to fuel your leg hooping and floorwork practice with love and joy.
Throw in a crock pot on high…
2 packages of frozen corn kernels (splurge for the yummy organic if you can)
1 cup ground corn meal (I used Bob’s Red Mill)
1 cup or so of quinoa (I used a tri-color, which was lovely)
1 chopped up onion (cut up thicker if you like chunky soup)
1 small container of marscapone cheese (you can sub in cream cheese)
At least 3 cups of a Liquid of your choice (can combine): water, stock (veggie works great), unsweetened plain almond milk (or other alternative “milks” like cashew, soy, rice etc, or dairy milk if you like)
Spices to taste (start with a pinch, you can always add more!), including/suggested:
Chili Power (just a pinch–it will get spicier the more you heat it!)
Save the salt for the end of cooking or as a garnish–and you’ll be able to taste it better and use much actual salt which equals less sodium (more bang for your salt buck!)
Thoroughly heat on high if you want to eat it faster, or let it simmer all day on low if you want to come home to a “welcome to dinner” fabulous smelling kitchen. You can use an immersion blender for a little bit, or blend about 1/4-1/3 of the soup in a blender (be very careful blending hot liquid–it can explode out the top of your blender and can burn you)
*Serving suggestions* Make it pretty and even more tasty:
Put in a beautiful bowl, drizzle with a good olive oil, and sprinkle with black lava salt, and a bit of yummy nutritional yeast flakes, sun-dried tomatoes, and garnish with a dollop of Greek yogurt and a pinch of paprika or chili powder on top.
Biscuits are a great carb-overloading side to this, or go green with some steamed broccoli, or nice salad. I made this soup to share, and I ended up eating most of it myself! In~Joy! ~Che’
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~Che’ Rippinger is Hip The Hoopla‘s CHO (Chief Hooping Officer)/Owner/Founder and head humorist, with heart. She’s been hula hooping since 2008 and founded Hip The Hoopla in 2011 – while teaching, performing and making pro custom dance hula hoops. A dancer most of her life (30+years), Che’ has also been a humor writer/columnist, illustrator and cartoonist for The Denver Post and her Touché! Cartoons have been featured in PLAYGIRL Magazine.
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