Teamwork

We've all heard or read a zillion quotes about teamwork.  There's the "There's no 'I' in TEAM" one.  There's the "Together Everyone Achieves More" acronym.  And then there's the "Teamwork makes the dream work" business.

And you know what?  They're all true!  Cliche, perhaps.  But true.  And it became all the more evident on Wednesday night as I participated on a Team call with several other Coaches.

Let me back up for just a second.  I've been a Beachbody Coach for about 7 months or so at this point. Becoming a Coach wasn't something that was even on my radar a year ago, and yet here I am.  Here we are.  A group of people dedicated to helping to end the trend of obesity, share amazing products and help people live their best lives. 

The call was lead by our Coach, Jackie, who did a fantastic job of greeting each of us as we hopped on the line and sharing her expectation for the call.  From the moment the operator's automated voice told us "This call is now being recorded" the energy was great...and I mean great.

By design, Jackie was the only one presenting on the call, but somehow I could still "hear" the others getting excited, getting inspired and getting busy taking notes and making lists.  The information presented on the call was a combination of things we already knew and things we hadn't thought about before.  Either way, the effect was the same; we were motivated, determined and totally fired up.

The beauty of the call was that everyone on the line was coming into the call from a different place; some have been Coaches for a while, others only signed within the last couple of weeks.   We all have stories to share, questions to ask and suggestions to offer.  While we weren't speaking on the call, our Facebook group exploded with comments, ideas and enthusiasm.  

Having a group that's so willing to share with one another is quite a phenomenal thing.  It'd be easy to be competitive and snarky; but in this circle, we're all helpful to one another and willing to share.  It's from those shared experiences that we all grow and learn and succeed.

I know I'm grateful to Jackie for leading such a powerful group.  I'm also proud to be part of it and happy to have a bunch of other like-minded people supporting one another.

Perhaps the best thing about this group is that it's still growing.  And you can be part of it, too.  If it sounds like something you'd be interested in, let's talk.  Conversations can't hurt, right!?

Work in Progress

Ever pen bumper stickers in your mind?  No?  Okay, just me then!  Grrrrrreat!  There's the "Pick a Lane, Grandma!" one for when you're either (a) around some really annoying, unaware and thoughtless drivers or (b) around some equally annoying and indecisive people who simply cannot seem to make up their minds.  Lady in coffee shop waits in line 20 minutes and when they ask for her order, it's suddenly life or death; coffee vs. latte?  Foam?  Yes.  Wait, no.  Yeah, no foam.  I think?  Come on...pick a lane, Grandma! 

Then there's "Really?"  This one has a ton of uses---too many to list and not all of them car-related.  Boss cancels the 9:00 meeting at 8:58....really?  Glad you nearly knocked over a nun to get into the elevator to avoid being late for that.  Clueless shopper takes last grocery bag out of the cart, places it oh-so-carefully in the trunk (can't be rough with paper towels now, can we?) and then lets the cart there.  Right there, next to her car, banged up against the one next to it...really!?  Driver of a 1997 LeBaron insists on inching along at an infuriatingly slow pace,  thinking it's totally possible--no, probable!--that there's just gotta be a spot.  On the first level of the 10 story parking deck.  On a Monday.  At 8:42am.  Really?

I could go on, but (really?!) the bumper sticker I've mentally affixed to my car is "Work in Progress."  Yeah, that doesn't seem real cool on the ass end of a Toyota, I know.  It's certainly not as cool as a "26.2" sticker or a "Luv Ya Black 'n Gold" football.  But if you imagine yourself as the...wait.....scratch that.  If you think of the bumper sticker as an outlook, maybe that'll help.

We're all works in progress, right?  Or at least we should be.  Isn't that the point?  Always striving for more, better, smarter, stronger?  Sure.  But how does one balance that desire with the sense of appreciation for what is?  It's not easy, I can tell you that.  Kind of "Pick a Lane, Grandma!" tough.

One one hand, you want to be all "Look at what I've accomplished.  Yay me."  And on the other hand, you're all "Wait, there's MORE I can do, want to do, should do."  It's a damn fine line, I do believe.

I recently read an interview with Julianna Margulies (if you haven't caught her in The Good Wife, do.) in which she talks about learning to make difficult choices.  And how women who don't value themselves (you know the type---put themselves DEAD last always, make time for everyone else's stuff, not their own) often end up in failed relationships because of that.

She went on to illustrate a real-life example of that.  Rather than take her son to a birthday party one Saturday morning, she had her husband do it so she could go to the gym and get what she needed in that moment.  I loved her thought; "I chose to come first in that moment.  In the next moment, my family can come first."  She knew, she just knew, that she would be a better Mom for having satisfied her own needs.  That's strong.

I'm not saying that always works.  I know better.  I also know that I am better when I have the luxury of--and the brains for--making that choice. I wasn't always this way, and I'm still not great at it.  Hence, "Work in Progress." Do I feel guilty when I choose to sort pictures rather than clean--okay, wait.  Bad example.  Do I feel guilty when I choose to workout for 30 minutes rather than hop in the pool with Abby and Mark?  Yeah, I sure do.  But being present, right there in the moment 30 minutes "late" beats being only semi-there 30 minutes early in my book.  

I joke that I don't always lift weights; sometimes I sling my guilt around to get a workout.  It's true--I'm saddled with it daily.  And I know I'm not alone in that.  So I embrace it.  Mostly.  A little guilt means I care enough about what I'm not doing to wish I was doing it.  A little guilt makes me a better Mama when I am with my girl and a more dedicated student when I'm in my workout.  It makes me aware, thoughtful and determined.  Determined to do my best, because giving less than that after consciously making a choice of one thing over another seems pretty silly to me.  You too?

My fitness journey, my body, this blog even!  All of it.  It's all a "Work in Progress."  And I'm okay with that.  Progress, not perfection; that's the goal.  It's standing where I am, being happy with that.  Then looking behind me and giving a "Daaaaamn I've come far!" and looking ahead with a "Yep, I'm comin' for ya, future!"  It's being wise, learning from your past and using that wisdom to shape your future.  It's being satisfied, but not settled.

Embrace your past, live your now and work towards your future.  Work on it, fail at it, succeed at it and try again.  Each day, be a better you.  Can't go wrong with that, right?  Stick that on the back end of whatever you drive!

  

Veggie Ricotta Pasta Toss

Veggies...again!  Get 'em however you can!  Like in this yummy dish that gets a thumbs up from my family and goes in the "make again" pile.  Hold the garlic bread!


Veggie Ricotta Pasta Toss
8 ounces dried whole wheat or whole-grain penne pasta
2 1/2 cups broccoli florets
1 1/2 cups asparagus or green beans cut into 1-inch pieces
1 cup light ricotta cheese
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
4 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
2 large ripe tomatoes, seeded and chopped
2 tablespoons grated Parmesan or Romano cheese

Cook pasta according to package directions, omitting any oil or salt. 

Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain.

In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper. 

Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.

This is also really yummy with other veggies or a healthy chicken sausage to give it a little zip.

Grilled Garden Pie

I have a dear friend who is married to one of the best grillers around.  The man grills EVERYTHING and invests some serious cash and time into his fantastic hobby.  I'm never one to shy away from supporting a friend's endeavor, especially one with such yummy by-products. Too bad we live nearly 5 hours away....I mean, too bad for me.  He's fine with this because if I was there, his wife and I would drink too much wine, laugh and talk too loudly and eat all of his delicious food before he'd have a chance to debate its worth!

Anywho....it was this friend's husband who introduced me to grilled pizza.  This is one I make, but I love mixing it up.  Grill or roast any veggies you like and pile 'em on there.  Peppers?  Sure..red, green, whatever you have on hand.  Eggplant?  Yes please!  Zucchini, squash, onions---have at it.  Make it a garden party on dough!  Heck, you could even toss some protein on there...chicken, shrimp.  Break all the rules!

Grilled Veggie Pizza
1 pound prepared pizza dough (or crust; don't need to make yourself more work) preferably whole-wheat
1/2 cup prepared pesto (here is where you CAN make more work; make your own!)
4 ripe plum tomatoes, thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper, to taste
1/4 cup lightly packed fresh basil leaves, torn

Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. 

Carry crusts and toppings out to the grill.
 
Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
 
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. 

Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

So yummy.  I just may have to schedule a trip to Maryland this summer.  Because you know, it tastes better when someone else makes it.  And when you eat it with a wonderful friend, laughing with every bite.  xoxo

Here fishy fishy!

I could eat salmon several times in a week.  Any season, any day, any occasion.  I love it.  I love that it's good hot or cold.  I love that there are so many ways you can make it.  I really, really like salmon.  And yet, I seem to always come back to my favorite preparation.

It's a super fantastic day (regardless of any other circumstance that has made it less so) when Mark texts or calls and says, "Got salmon for dinner."  Instant happiness.  I can smell it, taste it...and barely wait for it to hit the plate!

And it's equally fantastic that Abby has loved salmon from the moment she could eat it.  In fact, in the weeks leading up to her second birthday, whenever anyone would ask what she wanted, her reply, sweet as ever was, "Salmon, please!"  No joke!  Adventurous taste buds; check!

You can play with the quantities here, too.  A little more, a little less..to your liking.  This is usually enough for the three of us.
 
Grilled Salmon

A piece of salmon (1.5-1.75lbs) with the skin still on
1/3 cup of reduced sodium soy sauce
1/3 cup of brown sugar
1 clove of garlic smashed
Black pepper to taste

Mix soy, sugar, garlic and pepper in a shallow dish.  Place salmon in, skin side up and let it marinate in the fridge for a couple hours or overnight.

Place a sheet of foil on the grill before heating it
Place the salmon on the grill, skin side DOWN
Grill for about 25-30 minutes, depending on the thickness of the fish

Serve with quinoa or cous cous; I usually roast or grill some veggies to dice up and mix in with the grain.

Green Eggs and...

Avocado Egg Salad

10 hard-boiled egg whites, diced
1/3 cup onions, diced (I've used red, Vidalia..whatever you like)
1/2 cup celery, diced
8 tbsp avocado, mashed
1 tbsp Dijon mustard
1 tsp paprika
1/2 tsp ground black pepper
Pinch sea salt (optional)

In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.

Enjoy it in a wrap, in lettuce, over lettuce, serve it in a cored out tomato...go crazy.  I mean, it's green egg for heaven's sake!

Cheesesteak Stuffed Peppers...Love without the Loaf!

So, we've tried this with turkey as well...either way, they turn out fine.  I will say, however, that they're a meal best eaten with those you really love, because they're messy.  Messy like "how in the heck do you eat this and please don't watch me while I try to figure it out" messy.  But hey, that's what napkins are for.  Right?  And Oxyclean.  And Tide Stain Release! 

Cheesesteak Stuffed Peppers...Love without the Loaf!

Ingredients
      8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms - Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

Directions

Slice peppers in half lengthwise, remove ribs and seeds.  (when I made them, I actually cut the top off and cut the ribs out along the inside to make them more of a mug, not a bowl.  I've actually boiled them too, to soften them a little.)

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.  Yes, this is a while--but it's SO worth it.  The sweetness of the onions is heavenly!

Preheat oven to 400°

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Harvest Pie...Pizza Pie!

This one has a decidedly fall slant to it as well, but what the heck.  It's yummy, and I'm guessing (read: hoping) that not everyone out there is as weird as I am about the seasonality of food!?

Harvest Pizza

1 batch of your favorite pizza dough (or a pre-made whole wheat crust, seasoned)

2/3 cup fresh sage leaves, torn
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
2 teaspoons finely grated parmesan cheese
1 1/2 cups tiny-cubed butternut squash
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/2 red onion, thinly sliced
6 thin slices prosciutto, torn
4 ounces Parmesan cheese, freshly grated
8 ounces goat cheese, sliced and crumbled

 
Directions:

Prepare pizza dough/and let rise. 

While dough is rising, combine sage, pine nuts and finely grated parmesan cheese in a food processor and blend until combined. Stream in olive oil and blend until a pesto forms. Set aside.

Heat a large skillet oven medium heat and add 1 tablespoon butter. Toss in butternut squash cubes, along with salt, pepper and nutmeg, tossing to coat. Cover and let cook for 10 minutes, stir, then let cook for 5-10 minutes more, just so the cubes are softened but not complete mush. Set aside. In the same skillet, add another 1/2 tablespoon of butter and onions with a pinch of salt. Cover and let caramelize for 15-20 minutes, stirring occasionally. Once the onions are finished, I removed them from the skillet and actually tossed in my prosciutto over low heat, stirring occasionally with a fork. This isn't necessary but I loved how it helped crisp up the meat.

Preheat oven to 375 degrees F.

Once dough has risen and you are ready to assemble pizza, spread 2-3 tablespoons of pesto all over dough. I suggest using a very thin layer unless you LOVE sage. Top with half of the grated parm, then spread butternut squash on evenly. Add the onions on next. Top with torn prosciutto pieces, then strategically place goat cheese over the pizza. 

Sprinkle with remaining parm. Bake for 25-30 minutes. Eat!

Crab Quesadillas

One of the best things about having a former chef for a neighbor is this scenario; Mark, Abby and I are sitting down to eat when there's a knock at the door.  It's our neighbor, holding a foil-covered dinner plate.  "I made too many of these, would you like them?"  They smell so damn good, I don't even ask what it is before I say yes (and nearly start to devour it!).  Turns out, under the foil was a pile of this heavenly dinner.  It's now a beach classic and an often-requested dinner.  Thanks, Bryan!

Crab Quesadillas

• 1 cup shredded reduced-fat Cheddar cheese
• 2 ounces reduced-fat cream cheese, softened
• 4 scallions, chopped
• 1/2 medium red bell pepper, finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped pickled jalapenos, (optional)
• 1 teaspoon freshly grated orange zest
• 1 tablespoon orange juice
• 8 ounces pasteurized crabmeat, drained if necessary
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided

Preparation

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.