Advent Calendar

I had to blog about my newest project...an Advent Calendar for my kiddos. No, I did not come up with this one...rather I "borrowed" the idea from an old friend who's kids went to preschool with my kiddos. We have lost touch over the years but I always follow her blog as she is such a creative an inspirational woman!!! Last year, she did an advent calendar on an old ladder for the kids and once I saw the pictures I fell in love! The hardest part was finding the old ladder (I can't believe how difficult it was to find one!) but my mom-in-law found one for me in Round Top. I simply sanded, painted and distressed the ladder and then got to work decorating. Coming up with the ideas for each day took some time and imagination but I think my kids are going to love this and we'll have a new tradition!
Here are some pics of my creation...

And here are some of the items/ideas I used for each day...

Books, ornaments, movie, Christmas pajamas, candy, "Make a gingerbread house", Tickets to see The Nutcracker, "Movie Night with hot chocolate", "Plan a menu and cook dinner to surprise daddy", "Family breakfast in bed", etc. The possibilities are endless!

I hope you take time to have some fun with the kiddos this Holiday Season!!!

Time to Breathe!

I cannot believe Thanksgiving is around the corner!! This school year is flying by! Life in the Kobza household has been CRAZY...football, cheer, school, work, tumbling, dance, spelling bees, math olympics, birthday parties, etc. it never ends!! We have been full blast since August with no time to breathe...until now. Football and cheer ended last week (at least until All-Stars in December) and we couldn't be prouder of our kids. Both teams made the play-offs and my daughter's cheer squad did awesome at their Cheer-Off Competition this past weekend. As much fun as it's been coaching and watching our kids, Cale and I are worn out and need some time to breathe. It's time to spend some evenings and weekends at home, time for me to get back to cooking dinners, time to think about the holidays, time to plan our upcoming ski trip, and time to train for the upcoming Half Marathon. We are looking forward to a new kind of busy!
Speaking of meal planning, I had some clients ask me today about some new recipes so I've posted a few here. The Stuffed Squash is an old favorite and I've posted it before but thought I'd do it again as it's always a fall favorite for us. Since life is a little less crazy, I'm hoping to try some new recipes (thank you Pinterest!) and will post the ones that receive a "thumbs up" by my crew.

I do hope all of you are getting some time to breathe too! It's so important especially with the holidays upon us!! Just take a deep breath and EXHALE!

Turkey Cutlets

One package of Turkey Cutlets (sold next to the ground turkey at HEB)
1 egg (use a whisk to whip the egg or use egg whites)
1 cup of flour mixture*
*I use Pamela’s gluten free flour, gluten free bread crumbs, one small package of ranch dip seasoning and Parmesan cheese
Soak each cutlet in the egg and then coat in the flour mixture. Place on a cooling rack sprayed with cooking spray then place the rack on a baking sheet. Bake for approx. 15 minutes (flipping halfway) or until no longer pink.
I’ve also cut the cutlets into nugget size pieces to use for my kids’ lunches.

Stuffed Squash

Serves 6

1 C. brown basmati rice

9 oz. large raw peeled shrimp with tails off (cut into bite-size pieces)

3 small acorn squash, halved lengthwise and seeded

3 oz. spinach (about 5 cups loosely packed), roughly chopped

Olive oil cooking spray

1 tsp. sea salt, divided3/4 tsp. black pepper, divided

2 tsp. dried thyme

1/3 C. whole-wheat bread crumbs

2 tsp. olive oil

Prepare rice according to package direction. When rice is about 3 minutes from being done, stir in shrimp. Continue to cook, covered, until rice is done and shrimp is cooked through. Remove from heat and let stand, covered.While rice is cooking, preheat oven to 375 degrees. Coat a large rimmed baking sheet with cooking spray. Sprinkle inside of squash with 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Arrange squash cut-sides-down on prepared baking sheet and roast until easily pierced with a knife, about 30 minutes. Remove squash from oven, leaving oven on a same temp.In a large bowl, combine shrimp-rice mixture, spinach, thyme, remaining salt and pepper. Fill squash halves with mixture, dividing evenly. in a small bowl, combine bread crumbs and oil. Sprinkle bread-crumb mixture over stuffing, dividing evenly. Arrange squash on baking sheet stuffing side-up and bake until stuffing is heated through and browned on top, about 20 minutes.

I actually didn't have shrimp for this recipe so I left it out and it was still wonderful! Or you could sub ground turkey or diced chicken.

This Week's Menu
Monday-Turkey Cutlets and Stuffed Squash
Tuesday-Grilled Salmon with Avocado Salsa and Steamed Veggies
Wednesday-Southwest Chicken, Rice and Bean Salad with Sweet and Spicy Dressing
Thursday-Breakfast for dinner

More recipes to follow!!!

Feeding Kids Healthy Meals...Oh, the never ending battle!!

Well, fall is upon us and this means absolute craziness for our family. We have dove head first into football and cheer season! Both my hubby and I are coaching our kids so we have some type of practice or game every night which makes meal planning and cooking quite a challenge. Yes, it's so easy to eat out when I'm too tired to cook but it makes me cringe to think of how unhealthy my family is eating. While we do indulge ourselves with some fun nights out (especially if we're celebrating a "win"), I try my best to cook a healthy meal as much as I can. My son is the awesome eater while my daughter is picky so that's another challenge in itself. I did try a new recipe last night...Broccoli Bites that were a hit with the kiddos (they normally would never touch broccoli) so I thought I'd share...

Broccoli Cheese Bites

16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
3 eggs
1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.

I plan on making an extra batch this weekend that I can freeze and use those nights when there's no time to spare cooking. Hope your family enjoys these too!

New Recipes

I just made a few new dishes and got a "thumbs up" from the family so I thought I'd share. I got these off Pinterest...where else??

Crunchy Peanut Slaw

1 big bowl of slaw, serves at least 8
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
Dressing:
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.


Brown Sugar and Balsamic Glazed Pork Tenderloin

Ingredients:
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Easy and Awesome! Enjoy!

Back To School

WOW! It's been almost 2 months since I've posted...Sorry! We've been so busy (I know, who hasn't?) Summer was crazy and fun! We took a trip to Germany and Denmark to visit family, attended a bazillion kid camps, bought a beach house (love it) and managed to fill up all the remaining minutes of our day with miscellaneous activities. Needless to say, the summer flew by!

My kids are now settled back into school so I've had a few days to breathe and get my routine down. Organizing and scheduling just makes me happy and helps me to relax. With football and cheerleading now up and running, I've had to get back into my weekly meal planning so I can make sure my family is eating properly. I came up with a list of lunch ideas so I'm not so overwhelmed in the mornings trying to decide what to make. As most of you know, my son is gluten-intolerant so making lunch is sometimes challenging. I know so many of you have lunch ideas already (there are a million ideas online) but I thought I'd share mine...

Lunch Ideas

Main Items
Peanut butter banana sandwich on raisin bread
Peanut butter and sliced banana on bread (roll up and then slice like sushi)
English muffin pizza (tomato sauce and cheese)
Hot dog
Annie’s Mac & Cheese
Wheat cracker peanut butter "sandwiches”
Soup
Wrap with Hummus, Turkey, Cheese & Lettuce
Applegate Chicken Nuggets & Ketchup
Homemade Lunchable (sliced meat, low fat cheese and whole grain crackers)

Fruits & Veggies
All cut fruit (can add peanut butter yogurt dip)
Carrots & Ranch
Celery & Peanut Butter
Edamame
Salad
Natural Applesauce

Additional
Popcorn
Pretzels
Yogurt
Cheese
Pita Chips & Hummus
Veggie Crisps
Sugar-free Pudding
Sugar-free Jello
Graham crackers with Nutella
Hard boiled eggs

So many of you have more ideas and I'd love for you to share them here with everyone! The best advice I can give you is to TRY to stay away from putting a lot of pre-packaged foods in your kids lunches. Read labels. Watch sodium and sugar. Most of all, pack them lots of water...keep them hydrated! Pinterest has tons of ideas too...BEWARE...it can become addicting! Proceed with caution!

Happy Back To School To Everyone!!

Skinny Mom

I've got a fantastic new website for all you Moms out there!!!

http://www.skinnymom.com

It's an online community with a free daily newsletter for fit moms and mom-to-be everywhere! Fitness model and expert Brooke Griffin created the site to help busy mothers maintain a fit lifestyle while raising children. There a tons of recipes, blogs, videos of exercises and much more! Check it out!

Summer Recipe

I just found this recipe on Pinterest...my new addiction! I thought it sounded so easy and yummy and the perfect snack for my kiddos during this HOT summer! We spend lots of time by the pool and I always need a healthy snack to serve.


Fruity Peanut Butter Yogurt Dip

Ingredients (Makes 6-8 servings):
• 1/2 cup fruit-flavored yogurt
• 1/2 cup natural runny peanut butter
• 1/4 cup powdered sugar
• Fruit/veggies for dipping
Mix together all of the ingredients completely making sure there aren’t any clumps. Move to a serving dish. Serve with chopped fruit and vegetables.

I know you'll enjoy it as much as I will!

Summer

Wow! The year flew by...it's finally here...SUMMER! Yeah! I'm so happy to have the kids home, a little extra time to sleep in and a lighter and less crazy schedule. I'm not happy that my kids will be bugging me on a daily basis to keep them entertained. I'll hear "I'm Bored" countless times over the next few months...agh!!!

I've been trying to put together a daily schedule that will remain posted in plain sight for all to view. My son constantly needs a timeline for the day (where does he get that from???-he he!)
I did find an idea on the internet for an "I'm Bored" Jar...

Inside the jar I placed pieces of paper with fun ideas and also chores. A few ideas are...
Wash the car
Clean the studio
Clean your room
Odie Day (take the dog to a dogpark)
Invite a friend over
Movie
Library

The ideas are endless! Everytime I hear "I'm Bored", the complainer has to pull a piece of paper not knowing if it will be a fun idea or a chore. They are so excited about it so we'll see how it goes!

Our summer evenings are often filled with swimming, dinner outside on the patio and movie time by the pool. We also have a firering so S'mores are a frequent snack for the kiddos. I decided to make my life easier and put together "S'more Jars" that are always full and ready to go. They are a hit!

I'll happily post any other fun summer ideas I come across and would love to hear yours as well. Happy Summer to ALL!!!

What A Month!

I can't believe it's been a month since I've last posted...and what a month it's been! So much has been going on and it all started with a health scare with my mom. I won't go into details but she has been through a lot including surgery and there were many ups and downs. Thank God all has turned out well and she has a clean bill of health!

In the beginning, I made the decision that no matter what, I was going to go through this journey with my mom every step of the way. She has always been there for me and is my rock so I wanted to help her through the bumps in the road. During her surgery and recovery, I often had time to sit and reflect. It's been a crazy year full of so many activities and I sometimes find it hard to even breathe. I admit to taking life for granted, living in the fast lane and not stopping to smell the roses. With so much "downtime" (aka sitting in the hospital or at home hanging out with my mom) the last few weeks, I was able to read some fun books, work on some craft projects and do some thinking. I decided life is too short and goes too fast. I want to spend more time with my family, doing things I love and stopping to smell the roses a time or two.

Summer is right around the corner and I'm ready to hang out with my kiddos, travel and hopefully relax (and, yes, train my awesome clients too). I have even been smelling the roses and other flowers too...literally! Last week, I cut roses from my own bushes and made an arrangement. Today, while grocery shopping, I bought myself a $4 arrangement of flowers and placed them in a spray painted mason jar with decorations (pictured above). How can that nnot bring a smile to your face? I hope you take the time to enjoy life a bit and smell the roses (or whatever flower you like) too.

I leave you with one last thought...

You are constantly changing, growing and becoming.

Love yourself along the way.

Believe in you!

Jan Bethancourt

Our US Soldier

I have a fantastic website to share. Our family has adopted a US Soldier via the website below...

http://www.adoptaussoldier.org/

Cale and I decided we wanted to show our appreciation for the troops in a way that our kids could be included. We found this website, registered our family and were matched with a soldier in Afghanistan. We have been corresponding with him via email. He is married with kids and in a pretty rough area of Afghanistan. I can't tell you how much we've enjoyed our emails back and forth. Never being in the military, our family has no idea what it's like over there. We really wanted to show our appreciation for our troops and love the personal connection we have now. Our soldier is so appreciative of our emails and is now awaiting the package we've sent him. The kids were really involved in selecting items for our care package...candy, magazines, baby wipes, sunscreen, toiletries, snacks, etc. but, most of all, handwritten letters and pictures. We really hope he enjoys our package and it brings a sense of home to him and his fellow troops.

I encourage everyone to show your support for our troops by either adopting a soldier or participating in the various organizations that support our military. We get so caught up in our busy lives that we sometimes forget they are continuously fighting for our freedom. Without our military, we would not have our freedom. I thank God everyday for our troops!

A Big Fan

Well, I'm sad...Spring Break is over.

I have really enjoyed having my kids home, sleeping in, having lazy days, not working, and having almost no place to go! We heated the pool all week and took advantage of it with lots of swimming, sleepovers, went to the movies, the rodeo and just really spend some family time together. Now it's back to the REAL WORLD!

A highlight of the week took place tonight. Cale and Braeden were invited to an FCA (Fellowship of Christian Athletes) banquet by a dear friend. Colt Mc Coy (former University of Texas stud) was the speaker and even though we're an Aggie family, Cale and Braeden were so excited at the opportunity to meet him, get his autograph and hear him speak. Cale has become a part of the Houston FCA and is really getting involved. There is nothing better than being able to share his love of sports and Christ in the same setting and he's really enjoyed sharing it with Braeden.


We are so thankful for this opportunity!

Here is Braeden with Colt Mc Coy...look at the little man's smile! I have a feeling he's going to be a big Colt Mc Coy fan from now on!

We definitely enjoyed the break this past week but it's time to get back in the swing of things. Enough being lazy, eating out every meal, lounging by the pool...I've got to get moving! Our family is officially back under Mamma's Bootcamp!
...at least until I leave for Las Vegas with my hubby later this week!

Texas Independence Relay

I'm back in the game and couldn't be happier!!

I've been on a hiatus from running for 2 months and well, to put it in simple terms, I've been grumpy! I am miserable without running in my life. It just plain makes me happy which makes me a better wife, mother, trainer, etc. I need that "endorphine high" or "adrenaline rush" or whatever you want to call it. With my foot being out of commission, life hasn't been the same.


This weekend changed everything! I'm running again! Man it feels good!

A few weeks ago, Cale got a call from one of his old buddies who has an injured foot and needed Cale to take his place in the Texas Independence Relay. The TIR is a relay (a team of 12 runners) that starts in Gonzales, TX and finishes in San Jacinto. The race takes 2 days and is continuous throughout the day and night. Cale agreed to pick up some legs on Saturday to help out. A few days later, another runner had to drop out so I was asked to take her place and agreed to a few short legs but knew I'd be slow because of my foot. We received our leg assignments Thursday evening and were surprised to learn we were each running 3 legs (totaling about 15 miles for each of us) within a 10-11 hour window. Whew! I was freaking out!

Being the stubborn person I am, I agreed to run my assigned legs and mentally prepared myself. We started out early Sat. morning with Cale running Leg 1 and then I took over with Leg 2. I began my Leg 2 at a reasonably slow pace to test the legs and my foot. That didn't last long. My body was cooperating and off I went! I kept an 8+ minute mile for most of my runs and felt awesome! I can't describe how good it felt to get out on the open road again and to be part of a team. I won't lie, it wasn't easy. My last 4.5 mile leg was excrutiating as my legs were locked up from the 6 hour rest I'd had but I pushed through it with determination. Cale rocked his runs and gave our team some great leads! Overall, it was a blast! Cale and I were honored to be part of such an amazing team of runners (they are still going as I type this). To all the Texas Trailblazers out there...You guys rock and we are thrilled we were able to be a part of the team!

So, my words of wisdom to you...Don't give up! Don't count yourself out! You body is an amazing machine and can do anything you put your mind to!

Yes, this is my husband, Cale, dressed and ready for his run. Needless to say, he was a hit with the audience!

This is me on Leg 1 and smiling!

My weekend project

Here's a picture of my weekend project I completed...




I got my garden planted!
I always look forward to spring so I can get my garden underway with lots of fresh veggies and herbs. I planted cilantro, basil, oregano, parsley, lavender, onions, peppers, zucchini, peanuts, etc. I'm still looking for extras to fill in the holes but I've got a good base going. I love watching the plants grow and we'll have lots of goodies in the next few months!



For those of you without a garden or the space to start one, you can also plant some herbs in containers as I did here with thyme and oregano. They look great in containers! Lavender is beautiful in a container. Once the purple flowers bloom, you can snip a small bundle, tie them with ribbon and hang in your kitchen and they smell so good!!

Here's a handy little tool I just purchased. It's an herb mill and the perfect tool to quickly chop your fresh herbs for cooking. You can get it at www.microplane.com.

Grow 'em, Wash 'em, Chop 'em, Cook 'em and Eat 'em...how's that for DIY cooking!

I hope you give gardening a try. I'm by no means an expert but we've done it for several years so I'm happy to make some recommendations. Happy gardening!

On The Mend

The foot is on the mend and getting better. A ridiculous amount of tests showed one diagnosis...there is NOTHING wrong with my foot. In any test imaginable, I'm the picture of health! I told my doctor I must be the world's best actress and I have my "limp" down to a tee! Ha! Well, my doctor advised more rest so I'm being a good patient and doing just that. It's actually working, my foot is really feeling better and I can walk without my "world famous limp" and workout somewhat. I'm back teaching classes this week so my sanity can some back.



All this downtime has lead to quite a bit of redecorating (sorry Cale) around the house, organizing and coming up with new exercises for my clients (yes, I know you guys are sore). At least I'm being productive!!


A fellow Gluten Intolerant friend of mine gave me a bite of these delicious GF protein bars by Elisabeth Hasselbeck...yummo! They are so awesome and it doesn't matter if you're gluten intolerant or not. You can get them at www.nogiidiet.com.


Another recipe for you...
I love salmon!!! I serve it about once a week around here and my family loves it. I'm always looking for different ways to cook it and this recipe sounds do good!

Citrus-Glazed Salmon
Makes: 8 servings
Prep: 20 minutes
Bake: 4 to 6 minutes per 1/2-inch thickness


Ingredients
• 1 2-pound fresh or frozen salmon fillet, skin removed
• Salt and ground black pepper
• 3/4 cup orange marmalade
• 2 green onions, sliced (1/4 cup)
• 1 clove garlic, minced
• 2 teaspoons dry white wine
• 1 teaspoon grated fresh ginger
• 1 teaspoon Dijon-style mustard
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon five-spice powder
• 3 tablespoons sliced almonds, toasted
• Steamed asparagus (optional)
Directions
1. Thaw fish, if frozen. Preheat oven to 450 degree F. Rinse fish; pat dry with paper towels. Measure the thickest portion of the fillet. Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
2. In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
3. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. Transfer fish and glaze to a serving dish with a lip. Sprinkle with almonds. Serve with steamed asparagus, if desired. Makes 8 servings.

Enjoy! And enjoy your fabulous Valentine's Day Weekend! I'll be having a wonderful romantic dinner out with my hubby...lots of good food and time with my special man!

Do As Your Trainer Says, Not As She Does

The last few weeks have been a total bummer for me! I'm down and out with extreme foot pain which started almost 3 weeks ago...and, no, I didn't listen to the little voice in my head and stop running, teaching, working out, etc. So here I am after several doctor visits, x-rays, nerve tests, and an mri and ct scan in my future...unable to walk and on crutches. I'm crushed. My hopes of running the half maraton next weekend are also crushed(yes, this is dejavu of last year with my knee). The doctor is still running tests to try to find the problem and in the mean time, it's a waiting game and I have to wait while sitting on my rump.

Anyways, to all my clients...listen to my advice but don't follow my lead. I always preach to listen to your body and I didn't do it. My stubborness got in the way. If your body aches, rest it. If something hurts, take care of it. If you're tired and worn down, get enough rest. TAKE IT FROM ME!
So, here I sit and I must admit I've been very productive making way overdue doctor, dentist, and misc. appointments. I've made a list of all rooms I want repainted in the house...sorry honey! I've even started reading some books on dog training...watch out Odie! It's been a productive rest.

Here's another list of healthy tips for the New Year!
1. Forget all the no-no's of 2010 and focus on the here and now.
2. Drink more water than you think you need.
3. Go through your pantry and clean out all junk, anything expired, anything with white flour, white rice and white pasta. Limit your processed foods!
4. Start a food journal. You will be shocked by how much and what you eat.
5. Make a point of eating every 3-4 hours. Small portions. You'll never go hungry.
6. Exercise at least 30 minutes 5 days per week!
7. Think of the wonderful attributes you have and not the negatives.

It's Time For A New You!!

More Enchiladas!

My good friend and client sent me this recipe for enchiladas with a different twist. I absolutely love butternut squash and these enchiladas sound yummy!!! Enjoy!

Butternut Squash Enchiladas
2 large butternut squash
2 Tbls cream cheese
1/2 tsp cumin
1/4 tsp ancho chili powder
2 Tbls diced roasted chili peppers
...1 Tbls green onion, sliced
1 Tbls cilantro
Pinch of salt
Four 6in corn tortillas ( we used flour)
1 cup enchilada sauce
1/2 cup shredded Monterey Jack cheese

Halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out flesh and drain in colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasoning as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down on an oiled pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don't dry out. Bake uncovered at 350 degrees until the cheese melts and turns brown and the filling is hot, approximately 15 to 20 minutes. Serves four.
Calories - 276
Fat - 8 grams
Carbs - 48 g
Protein - 7 g


If you have an awesome HEALTHY recipe you'd like to share, please email me...I'd love to post it for all!!

On another note...Whoop! The Cotton Bowl is tomorrow and we're gearing up over here. I'm planning a surprise birthday party for my son...9 years old! I can't wait to see his face tomorrow when he walks in the house and all his friends and family are here. There's no better way to celebrate a birthday and some awesome football. Go Ags! Enjoy your weekend!

Happy New Year!!

It's the New Year! The busiest time of year for a personal trainer...my phone is ringing off the hook with people wanting to get healthier and in shape. They all keep saying it's their New Year's Resolution...big mistake! To me, that makes it sound so temporary and just a short term goal for the year. Becoming a healthier you is a lifetime commitment! Of course, I'm here to help both regular and new clients achieve any goals you may have. I do have a few open spots in some group sessions so let me know if you're interested in either adding to your existing training or getting started. Here are my open sessions...
Monday 11:30 am
Friday 9:00 am and 11:00 am

These are 4-person groups and are less than $20 per session!

To go along with the healthier new you, I'm including a recipe. I made this tonight (used Gluten Free tortillas) and it was a hit with the family and always is! I served it with a corn and black bean salad. Enjoy!

Turkey Enchiladas

3/4 C. chopped green bell pepper
1/2 C. chopped onion
1/4 C. all-purpose flour (I use a gluten free mix)
3/4 tsp. ground coriander
Dash of black pepper
2 1/2 C. chicken broth
1 C. shredded cheddar cheese (I use reduced fat)
1 C. fat-free sour cream
3 C. cooked ground turkey
1/4 C. bottled salsa
6 flour or corn tortillas

Preheat oven to 350 degrees. Place a medium sauce pan coated with cooking spray over medium heat until hot; add bell pepper and onion. Saute 3 minutes or until tender. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup of cheese mixture, turkey and salsa in a bowl. Spread 1/2 cup turkey mixture down center of each tortilla; roll up and place in 10x9 baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas and bake for 20 minutes.

Happy New Year to all and God Bless!!