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Saturday morning workout will be this Saturday. We start it at 7 AM. Join us for a GREAT workout that is totally different than anything else in boot camp. We will meet at IWU in the Shirk Center Parking lot. Please do not be late, we will leave for our run at 7 sharp. I hope to see everyone there!!
It is one of the funnest workouts. It is hard, yes, but it feels so good to be working out outside and it gives you a chance to meet and talk with the other ladies from class. Try it! You will not regret coming. | |
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Greetings!
We did it!!! The building is ready for our first day!! Monday morning, July 2, will be a day like no other!! The first boot camp workout in our very own wonderful, amazing, incredible space!! It is painted and floored. Chris is cleaning it today for you. I cannot wait for you all to see it!
Please remember that we have MOVED!! Our new address is 403 Bronco Dr. #2. Turn left on the street before Gymnastics, Etc, and it is the building with the red roof. We are the second one in. I will have the garage door open for you! Come on in.
Of course there are still things that we need to do in the building...but the most important...the workout space is done! You will see that the office furniture is not here yet. And I still need a refrigerator and possibly a washer/dryer (if you know of anyone that has one they would like to get rid of...) The inside may be a work in progress, but the outside...ROCKS!!
We will have boot camp in the morning, and our VERY FIRST night boot camp tomorrow night. I have always wanted to be able to offer more classes. I am so excited that this is the week that I can do that! I am thankful to have Caitlin here to be leading the night class for me. She is going to be amazing! There are a few spaces still available for her class, so please tell your friends. And, if anyone wants the morning classes, have them email me, I will try to get them in!! :) The more women that we can get healthy, fit and feeling great, the better!!
Some women won't ask you what you are doing to look and feel so great. But they want to. Sharing health and fitness with someone can change their life. If you have anyone who could benefit from working out, getting stronger, and changing some of their habits, tell them about boot camp. I have cards, take some and spread the word! Changing one person's life can compound into changing generations.
I will be making a testamonial wall for the confrence room. I would LOVE to have before and now pictures, and a testamonial from every single one of you. Please send them!! Without YOU, I could not be living out my dreams. I am so overwhelmed with emotion. My little boot camp started with TWO wonderful ladies, and it has turned into this. I am so thankful that you are a part of my life. You have helped me live my passion, day after day. And to be able to say that, truly is, what life is all about.
This week is the Fourth of July. It is hard to believe that we are alread half way to 2013! In honor of the Holiday, we will be meeting at 7 AM at the Shirk Center Parking lot for a special holiday workout.
My mom has started constructing a cook book for us with all of the recipes that I have sent out over the years, and as many of the ones that I have from you. If you have more recipes, please send them to my mom. her email address is mblaudow@mtco.com. Please put "Boot Camp Recipes" or something similar in the subject line so she knows. :)
Love you! Hope that you had a great weekend. Emily
Be sure to follow the boot camp blog! There are some new recipes, pictures, and interesting stuff up there! Check it out. http://myleanbodybootcamp.blogspot.com/
P.S. The MyLeanBody Boot Camp T-shirts are now available online. Please visit: http://354281.spreadshirt.com/ to see them and order your favorite!
P.S.S If you have not joined the MyLeanBody Boot Camp on Facebook yet, please do so. Julia and Heidi were so kind to create it for me. :)
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Caitlin's New Obsession
Spaghetti Squash and Kale Gratin
Our very own KK (Caitlin) is an expert at finding recipes and changing them into something DELICIOUS and something that we can eat. Here is her latest creation.
KK's Tips and comments: "This was the other dish I made, and it is AMAZING! Of course I reworked this recipe as well. I only used olive oil to spray the baking pan (and I used my own homemade olive oil spray rather than an aerosol can!) and to rub on the spaghetti squash before baking. I didn't use any pre-made rosemary garlic rub on the spaghetti squash, either. I just rubbed olive oil on it and seasoned it with the herbs I wanted to. I had kale I needed to use, so I subbed that for the chard. I didn't use sour cream, but instead used a whole container of cottage cheese. I also added in some fresh goat cheese my mom had (yum!) and mozzarella instead of Parmesan simply because that is what we had. It is just SO good! My mom AND my little bro loved it! My mom and I both had two servings of it since it was so good, and my mom called me the next day to boast about how she lost a pound even after eating all of that because it was just so healthy! Hahahaha!
Ingredients
1 large spaghetti squash (mine was 2.5 lbs)
1 T + 1 T olive oil
2 tsp. Rosemary Garlic Rub, or any all purpose seasoning that's good on vegetables
1 large onion, diced small
1/2 tsp. dried thyme leaves
fresh ground black pepper to taste
1 T minced garlic (or less)
12-16 oz. chopped chard leaves (about 5-6 cups chopped chard, you could also use other greens like spinach, collards, or kale. The cooking times might be longer for some greens.)
2 T finely chopped fresh chives or sliced green onion
1 large container low fat cottage cheese
Fresh goat cheese, crumbled
1/2 cup coarsely grated Parmesan or Mozzarella cheese plus about 1/4 cup more for topping the gratin
1 egg, beaten
Instructions:
Preheat oven to 400F. Wash the outside of the spaghetti squash if needed, stand squash upright, and using a large chef's knife, carefully cut in half lengthwise. Use a sharp spoon to scrape out seeds and the slimy material that surrounds them, and discard. Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle each with 1 tsp. Rosemary Garlic Rub or other seasoning of your choice. Spray the roasting pan with non-stick spray, Put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.
While squash cooks, wash chard/kale leaves if needed and spin dry or dry with paper towel. In two batches, stack up the leaves on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.
Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike seasoning, dried thyme, and black pepper, and saute until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped chard all at once. Cook chard about 1-2 minutes, turning a few times. until it's wilted to about half the size it was. (The chard shouldn't be completely cooked, since it will cook more in the gratin.) Turn off heat.
Spray a glass or crockery gratin dish with non-stick spray or olive oil.
Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture. Combine the cottage cheese, Parmesan, mozzarella, and goat cheeses, and beaten egg and mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it's evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese.
Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.
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Quote of the Week
The future belongs to those who believe in the beauty of their dreams...Eleanor Roosevelt |
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Thank you for being a part of MyLeanBody Boot Camp! I cannot wait to show you the new building!! You are going to LOVE it!!
Have a super day. Love you! Emily
If you have not already, please join our facebook group for class updates, information, and group discussions. The link is above.
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