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!!