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Latinva Dance Fitness in Japan

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Japan is getting ready to rock it with Latinva!

Latinva Master Class

Wednesday, May 4, 2016
10:00 a.m. – 11:30 a.m.
Shinjuku-mura Studio West 301
2-1-2 Kita-Shinjuku
Shinjuku-ku Tokyo 169-0074
2500 Yen
www.shinjukumura.co.jp/

Latinva Fitness Workshop

Thursday, May 5, 2016
10:00 a.m. – 5:00 p.m.
National Olympics Memorial Youth Center
3-1 Kamizono-cho Yoyogi
Shibuya-ku Tokyo 151-0052
28,000 Yen

Latinva Dance Night

Thursday May 5, 2016
Registration at 6:30 p.m.
7:00 p.m. to 12:00 a.m.
Orexis
2-3-3 Shirokane Minato-ku
Tokyo 108-0072
Dance Lessons, Social Dancing, Champagne and Hors d’oeuvres included
13,000 yen
www.orexis.co.jp

Latinva Dance Fitness Class

Friday, May 6, 2016
9:30 a.m. – 10:30 a.m.
Tokyo American Club
2-1-2 Kita-Shinjuku
2-1-2 Azabudai, Minato-ku
Tokyo 106-8649
www.tokyoamericanclub.org

Salmon with Bell Peppers and Onions

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This baked salmon combined with the sweetness of the bell peppers and onions recipe is very delicious and nutritious and very quick and easy to make.

Ingredients:
• 1 medium thinly sliced onion
• 4 medium thinly sliced bell peppers (1 green, 1 orange, 1 red, and 1 yellow)
• 4 6 oz. salmon fillet
• 3 tablespoons extra-virgin olive oil
• 1 small lemon juice
• 1 teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste

Preparation:
• Heat oven to 450°F. Line a baking pan with foil, and cover thinly with olive oil.
• In a bowl, combine onions, bell peppers, 1 tablespoon olive oil, ½ teaspoon salt and ¼ black pepper.
• In a bowl, whisk lemon juice and remaining olive oil, salt and pepper.
• Place the fish in the baking pan, and drizzle the lemon juice mixture evenly over fish.
• Place onions and bell peppers evenly over fish.
• Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.

Serves: 4
Active Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts Per Serving: 422.50 Calories, 10.92g Carbohydrates, 20mg Cholesterol, 11.26g Fat, 420.50mg Potassium, 22.53g Protein, and 941mg Sodium

Salmon with Leeks and Carrots

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This simple dish of salmon combined with the freshness of the leeks and carrots is delicious and very nutritious. This salmon recipe is quick, easy and very elegant.

Ingredients:
• 1 medium thinly sliced leek (white and light green parts only)
• 4 medium peeled thinly sliced carrots (1 orange, 1 purple, 1 white and 1 yellow or all orange carrots)
• 4 6 oz. salmon fillet
• 3 tablespoons extra-virgin olive oil
• 1 small lemon juice
• 1 teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste

Preparation:
• Heat oven to 450°F. Line a baking pan with foil, and cover thinly with olive oil.
• In a bowl, combine leeks, carrots, 1 tablespoon olive oil, ½ teaspoon salt and ¼ black pepper.
• In a bowl, whisk lemon juice and remaining olive oil, salt and pepper.
• Place the fish in the baking pan, and drizzle the lemon juice mixture evenly over fish.
• Place leek and carrots evenly over fish.
• Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.

Serves: 4
Active Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts Per Serving: 408.50 Calories, 6.71g Carbohydrates, 20mg Cholesterol, 11.41g Fat, 365.75mg Potassium, 22.63g Protein, and 983.25mg Sodium

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