Tuesday, August 27, 2013

Teriyaki Chicken Sliders

This was a quick dinner idea last week. Had some chicken... was craving Kings Hawaiian Rolls.. and had some teriyaki glaze.. Done. These were delicious!! I might cut the strips of chicken a little differently the next time I do it, so they fit better on the rolls, but if you are ok with a little bit of mess, just dig in with these! I served it up with an Chinese chicken salad on the side.

1 jar of Teriyaki glaze
1 tablespoon coconut oil
chicken breasts or thighs
1 orange pepper, diced
1 teaspoon garlic poweder
1/2 teaspoon red pepper flakes
salt and pepper
Kings Hawaiian Rolls
Chinese chicken salad (or your other fav salad)




Directions:
  • Dice up your chicken and add it to a bowl. Add all of the seasonings and mix. 
  • If you have time, let it marinate in the fridge for at least an hour - up to overnight. 
  • In a large pan, saute the pepper in the coconut oil.
  • Add chicken and cook all the way through. 
  • Serve on your rolls! 




Thursday, August 22, 2013

First Day of School!

Today marks Stephen's first day of school - first day with his own classroom, his own rules, his own chair, and his own lesson plans. I am so incredibly proud of him, I could burst! Unfortunately this morning I was out the door before he was dressed and ready so I didn't get to take that "first day picture" that everyone seems to get. Maybe tonight :) I can't believe how incredibly lucky I am to have married this stud! Below is a pic I was able to snap of him last week when we were getting his classroom ready. Stephen - you are doing the job God has asked you to do, nothing but amazing things are coming for you!




CrossFit Level 1 Training

Melissa, Teresa and I attended the Level 1 CrossFit Training class last weekend (Aug 17-18). I learned SO much and took away so many awesome tips for how to improve not only my training, but others. Lets hope I passed the test! Our trainers were Russel Berger, Michelle (her last name escapes me) and Neal Maddox (he was #9 in the 2013 CrossFit Games). So awesome to spend some time with Melissa and Teresa, see where the CrossFit Games started (CrossFit Ranch, Aromas, CA), and do something I love.




Monday, August 5, 2013

Grand Opening

Saturday was the GRAND OPENING for our new gym, Coastline Strength & Conditioning, Home of Obsidian CrossFit! IT was a huge success. We had so many wonderful family members and friends show up to support us, it was amazing. Here are a couple of my favorite pictures :)




The ultimate photo bomb!! (Sara Dechance photo)
A day of photo bombs :)
 (Sara Dechance photo)



Friday, July 5, 2013

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!


                                                                                                                                                                                                       

Monday, May 6, 2013

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 :)






Thursday, May 2, 2013

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!