Our New Amazing Adventure!

Wow- I can't believe my last blog post was in MAY! I am slacking! Well, there is a reason for that. Stephen and I have embarked on a new adventure with a group of amazing friends. We are going to be opening a gym! Coastline Strength & Conditioning! We will have strength & conditioning classes, CrossFit (as soon as our affiliation process is complete), kids classes, sport specific camps, seminars and more.

Never in my wildest dreams did I ever think I wanted to be a business owner, let alone be one. The thing that we are most excited about with the opening of the new gym is the role we all wish to play in the community. I love the community I live in- and I want to leave a lasting impression on every single person that sets foot in our gym. The gym is more than just working out- its going to give people a sense of belonging and family.

I never knew how much CrossFit would change my life when I stepped in for my first class on February 25, 2013. Never before had I felt so vulnerable- and yet willing to change.  Less 2 weeks after I started my first CrossFit class, I signed up for my first competition. What I originally thought would be something just to keep me motivated to work out, turned into something I was so passionate about. See my picture below- less than 4 months after starting CrossFit, I took 16th place overall in the competition. What might seem like a pretty low standing, was a huge accomplishment for me. I actually took 2nd overall in the Clean Ladder workout out of 54 other women! It took a lot of courage (and an incredible family support system) to participate in my first competition, overcoming that fear of failing was huge.

Now every day provides me with a new challenge and new experience. I am loving every step to becoming a better, healthier, more confident me.I only hope I can share a part of my new found love with others. Let other people (especially women) see that CrossFit and weight lifting isn't only for elite athletes. Look at me! It is for everyone, all shapes, sizes, athletic abilities, genders, and ages.

A book I am reading right now (The Power of Community by Dr. Allison Wenglin Belger) states it perfectly:

" When significant physical and emotional demands are present, group interactions are intensified. Vulnerability is uncomfortable. Taking risks is uncomfortable. Pushing our bodies to physical extremes is uncomfortable. Being emotionally engaged is sometimes uncomfortable. And yet, these experiences allow us to gain insight and greater appreciation for those who have helped us along the way. The fact that those around us are going through similar physical, mental and emotional challenges, supporting us as we support them, allows us to push ourselves in new ways. The more we engage with others, the more we are open to others, the more likely we are to preserve and success in times of duress. Communities can do wonders for people, and these affinity groups don't need to be formal or structured- they simply need to provide support, ongoing contact and shared experiences."

I am so excited to share my journey with you!

                                                                                                                                                                                                       

Lemon Meringue Cupcakes

My mom and I went to a birthday party a few weeks ago and my friend Alyssa had made some really yummy lemon blueberry cupcakes with a lemon curd. It inspired me to make these lemon meringue cupcakes for my brother. He LOVES anything lemon and for his birthday BBQ I knew I had to make something special. These cupcakes are truly delicious! Although there appears to be several steps, they really are fairly easy and definitely worth the time- and to make the cupcakes a little bit easier on myself, I took some help from a boxed cake mix for the cupcake part!

Lemon Curd ( I doubled this recipe)

1/2 cup butter

1/2 cup lemon juice

zest of 2 lemons

3/4 cup granulated sugar

1 teaspoon corn starch

pinch of salt

6 large egg yolks

Cupcakes

1 box of your favorite white vanilla cake mix

2-3 vanilla pods, beans removed

Meringue Frosting

6 egg whites

1 cup sugar

2 teaspoons vanilla
1/2 teaspoon cream of tarter

Directions: 

• Bake the cupcakes according to the box instructions, and add extra ingredients listed. 
• Remove from oven and let cool completely
• I recommend even doing these the night before so they are set up nicely and cooled completely

Lemon Curd:

• Melt the butter in a sauce pan over medium-low heat. Remove from the heat and add the lemon juice and zest. 
• Mix together the sugar, salt and cornstarch and add it to the pan.
• Whisk in the egg yolks until smooth and return to the heat.
• Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. 
• No not allow the mixture to boil.
• Once thickened, strain the mixture through a fine mesh strainer into a large bowl. 
• Allow to chill in the refrigerator completely before using. 
• When cooled- using a Bismarck tip and piping bag, push the Bismarck tip approximately 3/4 of the way into the cupcake and slowly pull up, this will fill the center of the cupcakes with the lemon curd. 
• If any of the curd comes out, just lightly spread it over the top of the cupcake to give it some extra lemony-goodness!

Frosting Directions:

• Beat egg whites until frothy then gradually add sugar, and then cream of tarter, continuing to beat until stiff peaks form. Make sure you don't rust this process- you want the meringue to be stiff. 
• Add vanilla. 
• Pipe onto cupcakes and using a small pastry torch, cook the topping until peaks are nicely browned.

NOTE: I ended up doubling the meringue recipe (oops) and ended up with a crap load of meringue. Not wanting to waste it- I ended up making a lemon meringue pie (found some vanilla wafer cookies at my moms house and mixed that with butter for the crust) and then some meringue cookies! The pie was GOOD! The cookies, eh. I liked them, not no one else loved them- I think its a texture thing. You either love or hate meringues. Stephen is still confused over what they were- he thinks they would be good- on TOP of a normal cookie :)

Spicy Pork Chops with Roasted Orange Cauliflower

I really can't believe I made pork chops twice in 2 weeks- never thought that would happen! Well, they turned out awesome and I think that anytime I ever make pork chops I am going to brine them in OJ, water and salt because these pork chops are so incredibly moist!

Cauliflower:

1 head of orange cauliflower

2 teaspoons olive oil

salt and pepper

garlic powder

red pepper flakes

Pork Chops: 

2- 1+ inches thick pork chops

1 cup OJ 

1/2 cup water

1 tablespoon salt

Pepper Plant's Smokey Chipotle seasoning

garlic powder

pepper

Kale:

1 bunch of kale

salt and pepper

garlic powder

1 tablespoon butter

1 tablespoon olive oil

Directions:

• Put your pork chops in the OJ, water and salt for 2-12 hours - you want the liquid to fully cover the pork chops, so depending on what type of container you are using you might need to add more. The longer you brine the better- but I have done it for only 1 hour before and just that little bit makes a huge difference! 
• When you remove the pork chops from the brine, pat them dry and season with the chipotle seasoning, garlic powder and pepper on both sides.
• Put 2-3 tablespoons of oil in a pan (enough to coat the bottom of the pan) and let the oil heat
• Put the pork chops in the pan and let them get a good sear on both sides. When you flip the pork chops, add 2 tablespoons of OJ to the pan and continue to let the pork chops cook. Mine took about 15 minutes
• For the cauliflower- separate the florets and put them on a cookie sheet
• drizzle with olive oil and seasonings and roast in a 400 degree oven for about 15 minutes. The cauliflower will still have a little firmness to it and will be browned on the edges. 
• For the kale- heat your olive oil and butter in a pan and saute the kale until wilted. Season. 
• Enjoy!

Cornmeal Rockfish & Fresh Corn Salad

Another day, another fish meal :) Trying to get fish in our diets at least once a week if not more. This week was a fresh rock fish that I lightly breaded with cornmeal. I love cornmeal on fish. It makes the the crust super crisp while the inside stays nice an moist. I decided to "invent" a fresh corn salad with this meal too. The salad has a lemon vinaigrette that pairs perfectly with fish! I think the corn salad will be one of those dishes that I will try to work and perfect- its all in the vinaigrette, so if you have a vinaigrette that you love, feel free to try it out!

Rock Fish: 

1 pound rock fish (or other white fish)

1/2 cup corn meal

2 tablespoons spicy garlic seasoning (or like a Lowrys seasoning & garlic powder)

2 eggs

2 tablespoons milk

salt and pepper

Corn Salad: 

3 ears of corn, kernels removed

1 red pepper, diced small

1/2 purple onion, diced small

1 cup cilantro, chopped

Vinaigrette: 

juice of 1 lemon

1 tablespoon rice vinegar

3 cloves garlic, minced

salt and pepper

2 tablespoons olive oil

Directions:

• For the salad, remove the corn from the kernels and chop all ingredients and put them in a big bowl. 
• Mix all the ingredients together for the vinaigrette and slowly incorporate the olive oil, whisking the whole time. 
• Add the vinaigrette to the salad and place in the fridge. 
• For the fish- salt and pepper both sides of the fish
• Whisk the egg and milk together in a shallow dish
• Mix the corn meal and spicy garlic seasoning together in a shallow dish
• First put the fish in the egg mixture followed by the corn meal, making sure the whole fish is covered completely.
• In a large pan, heat 3 tablespoons oil
• Shallow fry the fish until both sides are golden brown and the fish is slightly firm to the touch. 
• Serve up the fresh corn salad next to the fish & enjoy!

Chicken Salad

For the past several weeks I have been eating salads... pretty much exclusively, and I was burnt out! I wanted to prep something new on Sunday that would give me a few meals during the week. I really liked the chicken salad I came up with! The cilantro in the salad gives it a great freshness that typical mayo salads lack. Try it out! I served mine up as lettuce wraps, using delicious butter lettuce!! Stephen still doesn't understand why grapes are in the salad, and I think it freaked him out a little, but he had to admit that it tasted really good.

1 rotisserie chicken, shredded or cubed

1 1/2 cups grapes, sliced in half

1 teaspoon salt and pepper

1/2 cup cilantro, chopped

1/4 teaspoon garlic powder

2 stalks celery, chopped

3 green onions, chopped

2 tablespoons mayonnaise 

2 tablespoons sour cream

1/4 teaspoon red pepper flakes (optional)

Directions:

• Shred the chicken and put in a large bowl
• Add all the other ingredients and mix 
• Serve up in a lettuce wrap, on some bread or in a tortilla (or Stephen just eats with some chips!)

OJ Brined Pork Chops with Warm Apple Slaw

I have had a pretty yucky cold the past few days, so needless to say I got a lot of TV time in. I was inspired to make this dish by a recipe I saw them make on Restaurant Impossible. I am definitely not a fan of pork chops, so what gave me the craving to make this is beyond me, but I am glad I did!

1 cup OJ

1/2 cup water

1/2 tablespoon + 1 teaspoon salt

2 pork chops

1 tablespoon olive oil

2 apples (I did one granny smith and one fuji)

1/4 cup red onion, chopped

2 tablespoons OJ
1 tablespoon sugar

3 tablespoons butter

1 cup red cabbage chopped
5 cloves garlic, minced

pepper

Directions:

• In a large bowl, add OJ, water and 1/2 tablespoon salt and add pork chops and let brine for 3-4 hours.
• When ready to cook, add tablespoon olive oil and 2 tablespoons butter to a pan and add apples, garlic, red onion and salt and pepper and saute until the apples are cooked but still firm.  
• Then add the cabbage and let wilt about 3-5 minutes. 
• In a separate pan, heat olive oil and 1 tablespoon butter, season both sides of the pork chops with salt and pepper and saute the pork chops. 
• Brown on both sides and let cook. 
• Serve over garlic mashed potatoes and then cover in the slaw!

Anytime Sandwich!

I call this sandwich an "anytime sandwich" because it is delicious for any meal. The first time I had this sandwich was at a coffee shop and I had it for breakfast so of course I re-created it for Stephen and I for lunch a couple days later. It is SO simple and just surprisingly delicious!

Cream Cheese

Bagel

tomato

cucumber

sprouts or arugula

avocado

salt and pepper

garlic powder

Directions:

• Slightly toast the bagel of your choice
• Spread with a generous amount of cream cheese and sprinkle lightly with salt, pepper and garlic powder
• peel the cucumber and cut into very thin slices
• Then layer the sliced avocado, cucumber, tomatoes and sprouts on the bagel and cut in half
• devour!