But Hymes, a former Greenwich resident who once performed with the American Ballet Company in Stamford, has brought together both worlds in her new cookbook, "The Dancing Gourmet: Recipes to Keep You on Your Toes!" (Lindergaff Books, $26). The 158-page tome includes more than 100 recipes, colorful photographs of her dishes, and anecdotes and photos from her dancing days.
Hymes, who trained as a chef at the prestigious Le Cordon Bleu in Paris, says the book is designed to "broaden your culinary repertoire without expanding your waistline.
"My philosophy is to develop recipes that look as good as they taste by varying taste, texture and color and using healthy ingredients in sometimes unusual ways," says Hymes.
"It's important to use fresh, interesting, healthy spices to maximize taste and enhance flavor," she adds. "You shouldn't rely on fats for flavor. Use butter, oil and cream judiciously. You don't need to soak your food in it to enjoy it."
"The Dancing Gourmet," however, doesn't lecture readers. "I have designed my book to be a collection of favorite recipes that are naturally low in fat without being 'diet' food," says Hymes.
Hymes recommends picking lean cuts of poultry, fish and other meats, and warns that you should always "take all your food in the right amounts."
You "will actually enjoy eating healthy food more because you will feel energized when leaving the table instead of weighed down," she says.
Looks count, too.
"Gourmet cooking at home is often about taking a fresh twist on the ordinary, by presenting healthy foods in interesting ways with a variety of tastes and textures," Hymes says. "I believe that when you satisfy your eyes as much as your palate, you will be less apt to overeat and less tempted by unhealthy foods."
Her dishes include appetizers and small plates, which she calls "Starting at the Barre"; "Center Stage" entrees -- fresh spinach, roasted eggplant, and mushroom lasagna (her favorite recipe); miso sesame noodles; portobello soup with rosemary (see recipe); chicken curry -- and desserts such as apricot banana bread and coconut flan.
"All the recipes are fairly simple," says Hymes. "I tried to make the instructions clear and simple, and make quick and concise meals, while still keeping interesting gourmet food."
Hymes, 34, danced for the American Ballet Company in Stamford under Carol Sumner, then became principal dancer with the Ohio Ballet. She was also a real estate agent and a law student before.
"You have to write about something you know, and given my background it was just the way to go," says Hymes, who still dances but doesn't perform regularly. "And obviously to be a ballerina you have to keep your weight down. It is one of the most body-conscious and physically demanding careers. You really have to know your body very well and keep in peak athletic shape, so I know all about eating healthy and cooking."
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A portion of the proceeds from "The Dancing Gourmet: Recipes to Keep You on Your Toes!" go to Career Transitions for Dancers, a nonprofit, New York-based organization dedicated to supporting retiring professional dancers. Visit www.dancinggourmet.com.