Diz-Fit #1: Snow White and the Seven Dwarfs

This is a new series idea that I have been working on. With Disneybounding being such a huge thing, I thought that it would be fun to run through different athletic outfits that could represent each Walt Disney Studios animated film. This has been especially popular for RunDisney events, but I thought that I would try to go for more subtle costumes for these popular characters. For this project I will run through the movies chronologically and will include a themed athletic outfit as well as a themed (semi-healthy) recipe.

For our first Diz-Fit inspiration, we turn to the main woman herself–Snow White.

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The key colors that anyone looks for when planning something Snow White themed are basically the primary colors: yellow, blue, and red. Now for the skirt, she is wearing yellow. I am not a huge fan of running skirts, so we have to go with pants; however one can go really wrong with a yellow pant… That said, these Stella McCartney for Adidas pants are pretty cute and don’t hit you over the head with yellow.

Sticking with the adidas brand, I went with a royal blue, racer-back top and a strappy red sports bra instead of a bow. I am a huge fan of head bands, but, again, I didn’t want this outfit to hit you over the head with SNOW WHITE… The sports bra adds some fun to an otherwise regular outfit. Now, Snow White does usually wear yellow shoes, and you could definitely do this, but these gray, Flyknit, Nike training shoes are super cute and add a bit of “homespun” to the ensemble.

As far as the recipe goes, the basis of this recipe comes from a salad that I made for Christmas dinner, but I have added a few yummy tidbits to this to make it themed even more for Snow White.

The Huntsman’s Salad

Ingredients:

2 Small Red Apples (Non-Poisoned preferred), diced

2 Slices of Bacon (from the pig whose heart was cut out by the huntsman)

2 Tbsp. Stone Ground, Dijon Mustard

1/3 c. Semi-Pearled Farro

1 large bunch of parsley (leaves only for the recipe, discard the stems)

5 oz. Brussels Sprouts, chopped (ends removed)

2 tsp. Lemon Zest

Juice of one Lemon

1 Shallot, minced

Directions:

  1. Cook the faro in a medium pot of boiling, salted water for 16-18 minutes uncovered. Once cooked, drain the farro and place in a large bowl (this will need to be large enough to hold the whole salad).
  2. Put two tablespoons of the minced shallot into a small bowl and add the juice of three lemon wedges, the mustard and two tablespoons of olive oil to the shallot bowl. This will be the dressing for the salad.
  3. In a medium pan, cook the bacon on medium-high, once browned and crispy, lay on a plate lined with paper towels to catch the excess fat. Once cool, chop the bacon into mall pieces.
  4. Clean out the medium pan and add a small amount of olive oil to the pan, then add the shredded brussels sprouts and the lemon zest. Cook until soft (about 2-3 minutes) and add salt and pepper to taste.
  5. Once the sprouts are cooked, combine the chopped apples, farro, bacon, and brussels sprouts to the large bowl. Then add as much of the vinaigrette as you would like and toss.

This is a dish even the dwarfs would eat!

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