Back 2 Basics Training

Red Curry Ramen 🍜

2 Tbsp. avocado oil or grapseed oil
* 1/2 cup diced yellow onion
* 1/2 cup diced red bell pepper
* 1/2 cup diced carrots
* 3 garlic cloves, minced
* 1 Tbsp. freshly grated ginger
* 1/4 cup red curry paste
* 6 cups chicken broth or vegetable stock
* 1 (14 oz.) can full-fat coconut milk
* 3 Tbsp fish sauce
* 4–5 oz. ramen or rice noodles
* 1 Tbsp. fresh lime juice, plus more to taste
* 1/2 cup fresh chopped cilantro, plus more for serving
* 1 soft boiled egg
* Lime wedges, for serving

Instructions
* In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes. 
* Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently. 
* Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.
* Stir in lime juice and cilantro.
* And add the soft boiled egg ( optional)
Enjoy!!!❤️😋😋

Happy New Year 🎊🎊🎊 Let’s make this year more beautiful then last year ❤️ Cheers 🥂🥂 #2023

Moroccan Meatball Couscous Soup🍲🇲🇦

Ingredients
Meatballs:
* 1 teaspoon EACH: ground coriander AND ground cumin
* 1/2 teaspoon EACH: curry powder AND dried thyme
* 1/4 teaspoon EACH: ground turmeric AND chili powder
* 1/8 teaspoon EACH: ground cinnamon AND nutmeg
* salt and pepper to taste
* 2 tablespoons tomato paste
* 1 1/2  lb. ground lamb or beef
Soup:
* 8 oz Israeli (pearl) couscous
* 3 tablespoons + 2 teaspoons olive oil
* 3 shallots, minced
* 8 cloves garlic, minced
* 4 cups chicken or vegetable broth
* 3 ¾ cups water
* Chopped mint or parsley, for serving

Instructions
* Meatballs: Position a rack near the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt, and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through.
* Couscous: While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You'll know it's done when you can smell the toastiness. Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.
* Soup: In a large pot or dutch oven, heat the 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and allow to saute for about 1 minute. Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired. ENJOY!!!

🇲🇽Mexican Street Corn Pasta Salad🇲🇽

For The Corn:
* 1 tablespoon grape seed oil or melted butter
* 6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups I used f
* ½ teaspoon kosher salt
* ¼ teaspoon ground black pepper
For the Pasta:
* 8 oz. of dry pasta fusilli or farfalle (bow tie) would also work.
For The Mexican Corn Dressing:
* ¼ cup mayonnaise
* 3 tablespoons sour cream ( I used vegan sour cream)
* ½ teaspoon chili powder
* ¼ cup lime juice freshly squeezed (from 1 ½ to 2 limes)
* ½ teaspoon kosher salt
* ¼ teaspoon ground black pepper
For The Mexican Corn Salad:
* 2 medium-size jalapeno seeded and sliced/chopped
* ½ cup red onion chopped finely
* ¼ cup fresh cilantro chopped – more to use as garnish
* ½ cup cotija cheese crumbled or crumbled goat cheese

Instructions

For The Skillet-Roasted Mexican Street Corn Salad Recipe:
* To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
* Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) charred. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
* While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer it to the bowl with the sauteed corn.

* To make the Mexican Corn Dressing (Chili Lime Dressing): Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
* To assemble the Roasted Corn Pasta Salad: Pour the chili lime corn dressing over the corn and pasta. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
* Transfer the pasta salad to a salad plate and top it off with cotija or goat cheese and garnish with cilantro.
* Enjoy!!!🌽

Happy Thanksgiving from our Fit Fam to Yours🧡🍁🍂

Asian Glazed Meatballs 🧆😋
INGREDIENTS

Meatball Ingredients
* 2 lbs. ground turkey
* 2 tsp. sesame oil, for meatballs
* 1 cup dry bread crumbs, plain
* 1/2 tsp. ground ginger
* 2 eggs lightly beaten
* 1 tsp. minced garlic, for meatballs
Asian Glaze Ingredients
* 2/3 cup hoisin sauce
* 1/3 cup rice vinegar
* 2 1/2 Tbsp. honey
* 1 tsp. minced garlic, for sauce
* 1 1/2 tsp. sesame oil, for sauce
* 1 tsp. ground ginger
* 1/4 cup low sodium soy sauce
* 1 tsp. siracha sauce

INSTRUCTIONS

 
* Preheat oven to 375 F and line a baking sheet with parchment paper or grease baking sheet.

* In a large bowl combine ground turkey, sesame oil, bread crumbs, ginger, eggs, and minced garlic. Mix well with your hands until all ingredients are combined. 

* Shape turkey mixture into 1 1/2" balls and place them on a prepared baking sheet. Cook for 20-23 minutes or until meat is no longer pink in the middle. 

* While meatballs are cooking, combine hoisin sauce, rice vinegar, honey, minced garlic, sesame oil, ground ginger, soy sauce, and siracha sauce in a medium-large skillet. 

* Bring sauce to a boil over medium-high heat for about 5 minutes to allow the sauce to thicken slightly. 

* Remove meatballs from the oven and place them in the Asian sauce. Coat meatballs well and serve over rice or noodles. Sprinkle sesame seeds and green onion on top for a garnish. Enjoy!

this week goes to mama bear .blanca ❤️🌸You give so much of yourself to take care of your loved ones. Even though it’s difficult, you push through and make time for your workouts. We love being a part of your life and your wonderful beautiful family😘🙏🏼

My Mom’s recipe «Шарлотка» Sharlotka Russian Apple Cake 🍏🍏🍏
Ingredients
* 6 large eggs at room temp
* 1 cup granulated sugar ( I use Swerve sugar)
* 1 1/3 cups all-purpose flour
* 1/2 tsp pinch baking powder
* 3 med/large Granny Smith apples
* 1 teaspoon Vanilla extract
* Powdered sugar to dust the finished cake.

What You Will Need:
* 9 " Springform Pan generously buttered
* parchment paper cut in circle

Instructions
How to Make Russian Sharlotka Cake: Preheat Oven to 350° F.
1. Peel and core apples, cut into small dice.
2. Beat 6 eggs 1 minute on high speed and add 1 cup sugar and keep mixing on high speed for another 6-8 minutes until thick and fluffy.
3. Add the vanilla extract
4. Whisk together 1 1/3 cups flour with a pinch of baking powder. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition. Don't overmix.
5. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a baking pan. Sprinkle the top with reserved apples and bake at 350° F for 55 minute to 1 hour. The top will be golden brown. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve coffee or tea ☕️😋 #ПриятногоАппетита

Who’s the mommy with the mostest? This mama right here ❤️ She’s holding down the fort and exercising with two beautiful little ones all the while running a home business. Hint, they do amazing and very creative stationary like our Christmas cards every year❤️. Serena we are proud to be a part of your life and your trusted fitness coaches💪🤗

Happy Sweet 16th Birthday to our Princess 👸🏻
Angelique jonim we love you so so much and we are so happy that God blessed us with you👧🏻❤️🙏🏼 You brighten each day with your sweet, loving, and kind heart. To know you is to Love you! I know our plans have changed due to the weather but we are so happy we get to celebrate with friends 🎉🎂💃🏻👑

Black-Eyed Pea Stew with Sausage and Kale🥘😋

Ingredients
* 1 teaspoon grape seed oil
* 14 ounces Andouille or Kielbasa smoked sausage, sliced
* 4 slices bacon, chopped
* 1 medium onion, diced
* 2 garlic cloves, minced
* 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
* 1 (32-ounce) chicken broth
* 2 cups dried black-eyed peas, rinsed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper
* 1 bunch kale, stems removed and roughly chopped

Instructions
* In a Dutch oven, heat olive oil over medium-high heat. Add sausage and bacon and cook until sausage is browned and bacon is crispy. Remove with a slotted spoon and set aside.

* Add onion to the grease in the Dutch oven and cook until soft, about 5 minutes.

* Add garlic and cook 1 more minute.

* Add tomatoes, chicken broth, black-eyed peas, dried thyme, and red pepper flakes.

* Season with salt and pepper.

* Bring to a boil and reduce heat to a simmer. Cover partially and cook until black-eyed peas are soft, about  1 hour to 1 hour and 15 minutes.

* Return sausage and bacon to Dutch oven.

* Add kale one handful at a time, stirring it in as you go. Once kale has wilted, it is ready to serve.
Enjoy it with some fresh bread!!!😋

Avocado White Bean Sandwich 🥪🥑

Ingredients
• 1, 15 oz can cannellini beans, rinsed and drained
• 1 medium avocado
• 1 scallion, sliced
• 3, quartered marinated artichoke hearts plus more as desired, roughly chopped
• Zest and juice of one small lime or lemon
• 1 chili pepper or 1/2 a deseeded jalapeno, finely chopped (optional)
• 1 tbsp nutritional yeast
• 1 clove garlic, crushed or finely minced
• 1 tsp dry oregano
• 3 tbsp fresh minced dill
• Salt and pepper to taste

For Sandwich Assembly
• 6 slices of whole grain bread
• 1 cup of green lettuce
• Mustard
• Cucumber Slices
• Extra artichoke hearts, optional

Mach the avocado and beans very well and add all the chopped ingredients. Set aside!

To Assemble your sandwich- toast your bread (optional) add mustard, lettuce, mixed ingredients, extra artichokes and cucumbers! Enjoy!!!

Happy Birthday to my best friend, my love, my boy crush everyday❤️🎉🎂🍷🍺 thank you for being an amazing husband , and being an amazing dad to our princess🙏🏼❤️
You are such a great teacher, master trainer, boss ❤️Loving, kind and patient friend❤️🧿 We will celebrate you today and all weekend! We love you very much. Cheers!!!😘😘😘

Yummy Fall and Winter Smoothie 🍇🍐🍌 ( My favorite of all smoothies)
1 medium size frozen organic banana,
1 cup organic red grapes,
1 organic pear,
2 cups organic herb salad greens,
handful organic walnuts
1-1 1/2 cup coconut water.
Blend it all and enjoy!!!Make sure you share! It’s for two servings😋

goes to this crazy and beautiful lady ❤️😘😘
Monique we have known you and your beautiful family for over a decade 😱 We have seen the girls grow up to be beautiful young women and little Andy isn’t so little anymore.❤️ Oh and the girls only weekends🤪💃🏻

Vegan Pumpkin Ice Cream🍁🍦🎃

Ingredients
1 13.5–ounce can of full-fat coconut milk
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1/3 cup of real maple syrup
1 cup pumpkin puree from a can

Instructions

🔸Freeze your ice cream bowl overnight.
🔸Combine the coconut milk, vanilla extract, pumpkin pie spice, maple syrup, and pumpkin puree into a high-speed blender or food processor and process until smooth.
🔸Pour the mixture into a large bowl and refrigerate until chilled (at least 2 hours).
🔸Pour the chilled mixture into an ice-cream make and follow the manufacturer’s instructions.
🔸You may need to freeze the ice cream an additional hour or so to harden.

Notes
* If your ice cream is in the freezer for longer than 12 hours, you may need to defrost it on the countertop for 10-20 minutes to let is soften before scooping. 
* If you don’t have pumpkin pie spice, you can use ground cinnamon instead.
* If you don’t have an ice cream maker, be sure to read below 👇🏼

Instructions
for making ice cream without a ice cream maker.

🔸Freeze your ice cream bowl overnight.
🔸Combine the coconut milk, vanilla extract, pumpkin pie spice, maple syrup, and pumpkin puree into a high-speed blender or food processor and process until smooth.
🔸Blend until the ingredients are smooth.
🔸Pour the mixture into a freezer-safe bowl and place the bowl in the freezer.
🔸Use a large fork to stir the mixture about 4 separate times, every 45 minutes.
🔸After about four hours, your homemade ice cream should be ready to serve.
🔸Once the mixture has reached the desired consistency, use an ice cream scoop to serve.
🔸Enjoy! 😋

goes to our dear friend Omar. Reunited and it feels so🤔 Awesome! Your family has expanded and your life enriched ❤️
Many blessings to you buddy🙏

Pumpkin Pie Oatmeal
INGREDIENTS:
🎃1 cup old-fashioned rolled oats
🎃1 3/4 cups almond milk
🎃1/4 cup pumpkin puree
🎃1/2 teaspoon vanilla extract
🎃1/2 teaspoon ground cinnamon
🎃1/8 teaspoon ground nutmeg
🎃1/2 cup chopped pecans
🎃1/4 cup maple syrup
DIRECTIONS:
* Combine oats and milk in a small saucepan over medium heat.
* Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute.
* Serve immediately, garnished with pecans and maple syrup, if desired. Enjoy 😋🍂🍁🍃

Our Friday night social is always a great time ❤️☕️ Getting to see everyone in person is a very special joy for our family ❤️Oh and the hidden stairs, yeah that was a workout🤣. Thank you 🙏🏼💪🏼👊🏼 Looking forward to the next one ❤️

this week goes to ❤️
Jennifer your an amazing friend and over the years you have become family to us 💐 We adore you and your family. Thank you for making me laugh during workouts 😝🤣and your sincere kindness. ❤️

Purple Potato Salad 💜💜💜💜💜💜
Ingredients:
🔸1 pound purple potatoes (cut and steamed) 🔸1 ripe avocado 🔸2 tablespoons Dijon Mustard
🔸2 tablespoons diced red onions
🔸2 tablespoons fresh dill, chopped
🔸1 teaspoon fresh lemon juice 🔸1/4 teaspoon salt, or to taste
🔸Freshly grounded pepper, to taste
🔸1/2 cup cucumber, diced
Instructions:
1. Cut the potatoes into 1-inch cubes. Steam them in the steamer for about 10 minutes, or until tender (but not overly soft).
2. Meanwhile, combine avocado, Dijon mustard, dill, lemon juice, red pinions and salt and pepper in a medium bowl and mash them well with fork.
3. Add the potatoes and cucumber and mix again carefully. Adjust seasonings as desired. Refrigerate for about an hour and enjoy! Our family’s favorite potato salad💜😋

This week goes to our dear friend Chuck! We were honored to celebrate this young mans 90th birthday. 🎉🎉🎉🎉 Chuck thank you for all the amazing stories you tell us from your youth like getting struck by lightning as a kid on the corner of Greenleaf and Philadelphia to sailing your boat to Catalina😜😎🛳🌊You are an amazing story teller and a very lovable and kind person. We love you and Sharon so much. Cheers to your upcoming Century and more😘🎉🍷