Archive for August, 2018

THAI TURKEY LETTUCE CUPS

This recipe is super easy and I loved making the lettuce cups!! Light and crunchy with great flavors. Just something a bit different….

ngredients

3 tablespoons canola oil, divideddownload-1.jpg

3 tablespoons reduced-sodium soy sauce

2 tablespoons light brown sugar

2 tablespoons rice vinegar

1-pound ground turkey

12 butter lettuce leaves

1½ cups chopped English cucumber

1 cup matchstick-cut carrots

¼ cup chopped roasted unsalted peanuts 2

tablespoons chopped fresh mint

directions

Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Add turkey; cook 7 minutes or until lightly browned, stirring to crumble. Add ¼ cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.

Place about 3 tablespoons turkey mixture in each lettuce leaf; top evenly with cucumber, carrots, and peanuts. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint.

(recipe found on http://www.cookinglight.com)

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MY TRIBE

My goal as a trainer is to get people fitter, stronger, healthier and to start truly enjoying exercise. But just as important, I want my clients to feel like I have their backs—that I’m taking care of them and I’m looking out for them. As women, we spend way too much time taking care of others—it almost feels decadent when someone looks after us.

Lately I’ve been reflecting on my clients and I realize that I have a collection of strong, smart, capable women who are lawyers, psychologists, high-level executives and teachers/professors/educators. There is a life coach, a nurse, an engineer, a jewelry designer, an esthetician, a project manager, a pastor, a few high-powered personal assistants, an advertising  executive and a marketer.  There are women who have their own businesses, women who fight for the underdog, and women who are juggling work and kids.  There are retired women, who have a  plethora of wisdom. I have a  powerful tribe right under my own roof. I learn something new almost every day from someone.

Having these women around also brings me great comfort. I know, in the future, if I get stuck and need a psychologist, I’ll have one. If I need to sell my house, I  will have access to the best real estate lawyer. If I need help marketing my business, I can turn to my marketing guru. I  am surrounded by strong women who will also take care of me and have my back. How lucky am I?

The bottom line is this:

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AMEN SISTER!

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DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Every now and then, it’s time for a delicious steak and this recipe is it! There are so many fresh summer ingredients so enjoy! 

ingredients-dry rubdry-rubbed-flank-steak-with-grilled-corn-salsa

2 tablespoons light brown sugar

1 tablespoon ancho chili powder

1 tablespoon paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon granulated garlic

1 teaspoon English mustard powder

½ teaspoon ground coriander

½ teaspoon ground cumin

ingredients steak and salsa

2 tablespoons olive oil, plus more for grill

3 ears of corn, shucked

¼ red onion, finely chopped

1 jalapeño, seeds removed, finely chopped

1-pint cherry tomatoes, halved

1 cup fresh cilantro, coarsely chopped

⅓ cup fresh lime juice

Kosher salt, freshly ground pepper

1½ pounds flank steak

directions

Dry Rub: Combine brown sugar, chili powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak and Salsa: Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.

Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

Return steak to grill just to re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Do Ahead: Salsa can be made 1 day ahead. Cover and chill. (I did this!!)

(recipe found on http://www.bonappetit.com)

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TO SNACK OR NOT TO SNACK?…….THAT IS THE QUESTION

When it comes to eating patterns, we are all different. My husband likes 3 large meals a healthy-foodday. He is not a snacker. I, on the other hand, do NOT like eating large meals so I AM a snacker. I can’t understand how he can eat so much in one sitting and he’s perplexed because I always seem to be eating. I don’t want to eat like him, and he certainly doesn’t want to eat like me.

Who’s right? We both are! We are doing what our bodies are telling us to do. He has a high tolerance for feeling hungry.  Not me—I get hangry! He doesn’t mind being really full. Not me—I hate that feeling.

Snacking has pros and cons. If you like large meals, AND you also like to snack, that could be problematic because you are likely taking in too much.  If that’s the case, you have to figure out how to reduce/eliminate the snacks or make your meals smaller. On the other hand, snacking can be extremely helpful in offsetting hunger.  Most of us will overeat if we come to the table too hungry. If you find yourself too ravenous and consistently wind up overeating, you should consider adding in a snack. Make sure it has protein, fat and carbohydrate. More importantly, make sure you are eating a snack that is mostly real FOOD (the stuff that comes from the ground) and not some processed junk that is loaded with fat, salt and sugar. Some suggestions:

  • Greek yogurt sprinkled with nuts
  • Apple with a slice of cheese
  • Raw veggies and hummus
  • Hardboiled egg with a few whole-grain crackers

Experiment until you figure out what works best for you!

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SPIRALIZED ZUCCHINI PUTTANESCA

If you don’t have a spiralizer, you can find zucchini already spiralized everywhere! This recipe is delicious! You can eat it as a main dish or as a side dish served with your favorite lean protein.  

ingredientsSpiralized-Zucchini-Puttanesca

2 large zucchini, spiralized

3 tbs. extra-virgin olive oil

1 yellow onion, diced

Pinch sea salt

3 cloves garlic, minced

¼ tsp. red-pepper flakes

1 pint cherry tomatoes, halved

2 tbs. capers, rinsed

¼ cup kalamata olives, chopped

¼ cup grated Parmesan, plus 2 tbs. more for garnish

¼ cup freshly chopped basil

directions

Place a large skillet over medium heat and add the olive oil. Once the oil heats, add onions, sea salt, garlic, and red-pepper flakes, and sauté for two to three minutes, or until onions are translucent.

Add the tomatoes, capers, and olives, and cook for two more minutes.

Place the zucchini spirals into the skillet, and toss for two minutes or until the zucchini is al dente, or still slightly firm. Add the ¼ cup Parmesan cheese and toss until well combined, then add the chopped basil.

Transfer to bowls or a platter, and garnish with the remaining Parmesan. Serve.

 (recipe found in Experience Life, June, 2018)

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