Exercise & Fitness

KC’s dream team

A duo takes on the roles of Mythbusters and diet coach to school locals on the building blocks of nutrition.

Pseudo-nutrition facts masquerade around grocery stores and restaurant menus, preying on unsuspecting dieters and others who aspire to be healthy. To offer a counterattack, diet and nutrition gurus Dustin and Leslie Boswell make it their mission to rip the masks off misconceptions in order to educate locals on the good, the bad and the lies of nutrition.

In 2010, the Boswells opened Alive Nutrition in downtown Overland Park to concoct healthful smoothies for those seeking wholesome ingredients in liquid form. But as business boomed, they began to look for other ways to apply their nutrition expertise. With the help of business partner and registered dietician Jessica Alstrom, the Boswells launched Fit Body Kitchen, a nutrition planning and consulting service.

When the Boswells take a stroll down the grocery aisle with clients, they focus on educating them on genetically modified foods and the benefits of buying organic. Realizing that going organic takes a toll on a budget, Leslie says purchasing the Clean 15 (produce low in pesticides) rather than the Dirty Dozen (produce high in pesticides) can help alleviate the cost.

In addition to creating “kitchen detox” plans, Fit Body Kitchen produces weight-loss strategies and recipes with a focus on all-natural and organic ingredients. “In terms of misconceptions, a huge thing we really hit home with [our clients] is the switch from artificial sweeteners,” says Leslie. “Those sweeteners are chemicals and our bodies weren’t designed to have anything but food and water put into them. By using sugar substitutes, you damage your body and increase the risk for a slew of diseases and even brain damage.” And contrary to popular belief, says Leslie, sweeteners like aspertame and sucralose actually trigger your body to store fat. They recommend Stevia, a plant-based sweetener, for those needing to cut the bitterness of a cup of coffee.

Pasta-Less Chicken Lasagna {serves 8}

1 whole rotisserie chicken (or turkey sausage)**

1/3 cup unflavored whey protein powder (optional)*

1 cup 2 percent cottage cheese

2 cups tomatoes (blended)

1 egg, beaten with a fork

1 egg white, beaten with fork

8 oz. fresh spinach or kale (cut into fine pieces)

12 slices provolone cheese, sliced extra thin from deli

1/4 cup ricotta cheese

1/2 cup low-moisture, part-skim shredded mozzarella cheese

4 cloves of garlic, minced

1 tsp extra virgin olive oil*

2 tbs dried oregano

1 tsp basil

Sea salt and black pepper to taste


Preheat oven to 350 degrees. Lay the provolone cheese slices 1/4 inch apart on wax paper and place them in the freezer overnight to dry. When cheese has fully dried, it will resemble pasta shells.


Remove pasta shells from freezer and set aside. Then mix all remaining ingredients in large bowl and place initial layer of “pasta” shells into bottom of 10 inch by 14-inch baking dish. Continue alternating layers with meat mixture and cheese “pasta” shells.


Bake for 30 minutes and then let set for 30 minutes to cool. Cut and enjoy.


*Visit fitbodykitchen.com/suggestions for alternative ingredients

**One rotisserie chicken (skin removed) normally yields about 20 oz. of meat. If you prefer, substitute 20 oz. of grilled chicken breasts, seasoned to your liking.


Protein Fruit Sorbet {serves 4}

3/4 cup vanilla whey protein powder*

2 tsp. orange electrolyte drink mix powder*

1 cup 2 percent cottage cheese**


1/2 cup frozen mixed berries (or fruit of your choice)

1/4 cup coconut milk

4 oz. water

2 tsp. Stevia

1/2 cup ice


Mix in blender, put in freezer until thick and serve cold.


*Visit fitbodykitchen.com/suggestions for alternative ingredients

**You can do 1/2 cup cottage cheese and 1/2 cup ricotta cheese for a richer, creamier texture.



Signature Chefs Auction

One of Kansas City’s strong suits is its affinity for supporting local restaurants, local farms and local charities, and the Signature Chefs Auction to benefit the local chapter of March of Dimes ties all three together in a perfect bow.

Notable chefs from some of KC’s favorite restaurants, including Brian Aaron from Tannin Wine Bar & Kitchen and Michael Foust from The Farmhouse, will concoct special tastings and entrées for the inaugural fundraiser. As guests wander to and fro at The Grand Ballroom at the Kansas City Convention Center to cast their bids for a silent auction, samplings of fine wines and tasty bites will be at their fingertips.

During the sit-down dinner, a live auction will give guests a shot at being the high bidder for a host of prizes, including an all-expenses-paid trip to New Orleans. Proceeds from the evening will go to support the local and national branches of March of Dimes, with every iota of research trickling down to help families in Kansas City.

“There’s so much excitement with the focus on KC chefs, farms and restaurants,” says Erin Kiekbusch, state director of communications and marketing for March of Dimes. “The farm-to-table concept is growing so rapidly in the city and we’re excited to support March of Dimes through that concept.”

Visit marchofdimes.com/kansas to purchase tickets and for more details.