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Couture Conditioning offers a custom fit, one on one and group, personalized fitness evaluation and training regimen. The intention of Couture Conditioning is to assist clients in the development of physical and mental well-being: a truly priceless health advantage.

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**Dark Fog** **#OptOutside Community Hike** **Apple Cranberry Walnut Salad**

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Dear Friends,

This morning I enjoyed my last long run before my next big race. I didn’t enjoy it when I started though. That’s often the case at the beginning of a run or with any task or new challenge we decide to take on. We ran on a trail called the Don Edward’s Wildlife Refuge along the San Francisco Bay. It was dark when I left the house, and the closer I got to my destination, the foggier it became. I felt lost despite the clear directions the head coach gave us, and I hate the feeling of being lost and uncertain! It scares me a little. We started our run just after the sun came up, and as the fog lifted it was endless beautiful scenery and a clear path. If I would have gone with my initial feelings when I pulled into the parking lot, I would have turned around and come back home to run where I know exactly what is coming ahead. Once I got into my grove, I thought of how I had similar feelings the day before. I attended a workshop for fitness professionals on how we can better serve and help our clients through social media and on-line. Business technology isn’t within my comfort zone, but it’s a challenge I’m determined to take on. Just like today, yesterday morning began with a thick layer of fog (in my head). But, by the end of the day, much of the fog had lifted and I was grateful for what I learned. I read once that opportunity is often delivered in a fog of uncertainty. It’s amazing what you can see and do when you have the faith to forge ahead and the fog lifts! :)

It’s Thanksgiving and I want to thank you for your friendship and support. I am living my purpose thanks to you! This month, our race is the Turkey Trot. If you’d like to join me for my upcoming Holiday 21-Day group contact me as soon as possible!

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Custom Fit Boot Camp will be on Holiday Schedule this week:

MTW @ 7:00AM & 9:00AM

Friday November 27th at 9:00AM we are going to have an #OptOutside Community Hike!! Let’s get outside the day after Thanksgiving! Going along with REI’s decision to close all their shops on Black Friday, we’ll be taking ourselves to the outdoors in the spirit of John Muir and hit our scenic trails at two popular locations! If you are in the South Bay, I will lead a Los Gatos hike starting from the bridge up towards Lexington. We will finish up at the meadow for an optional workout by the pull-up bars. Coffee included after the work-out! Bring the family!

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If you are in the Peninsula, join my friend and fellow trainer Steph Haddad of Haddad Training at the Stanford Dish. 836 Junipero Serra Blvd, Stanford, CA 94305. Steph’s invitation is for kids too on this light-to-intermediate paved hike!

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What’s for Dinner:

Apple Cranberry Walnut Salad

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Recipe courtesy of Creme de la Crumb

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn salad. An easy side dish for your Thanksgiving meal!

10 mins

10 mins

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn salad.

Author: Tiffany

Recipe type: Side Dish

Cuisine: American

Serves: 4-6


6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)

1 red apple

1 green apple

1 cup walnuts, roughly chopped (such as Diamond of California)

⅓ cup crumbled feta cheese

⅓ cup dried cranberries

dressing (see note)

1 cup apple juice

4 tablespoons apple cider vinegar (or white vinegar in a pinch)

2 tablespoons honey

scant ½ teaspoon salt

¼ teaspoon black pepper

¼ cup oil

Have a great week and hope to see you soon!

Much Love,

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**Jingle Bell Run/Walk** **Spiced Artisan Nuts** **Chicken Tortilla Soup**

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Dear Friends,

Well, I just couldn’t wait for my new web site to be completed. I wanted to check-in and say hello and tell you about some wonderful opportunities in our community. I love the quote in the picture above “…Let what you love be what you do. I honestly wake up every morning feeling in love with my job and what I get to do everyday. There are definitely challenges, frustrations and set backs.” I always dreamed of owning my own business and I’m a work in progress. I love the process and the personal growth. I am deeply grateful for my good health and passion for fitness and nutrition. What I love the most are the people in my life that support, encourage and inspire me – my family, my friends and my clients. My dream is also to create a business that is genuine and relational. I consider my clients my friends and I care very deeply for them. It only seems like I’m trying to kill them for an hour of their day. :)

As I shared earlier, every month Couture Conditioning will participate and offer free training for a race or event. Last month we ran The Chardonnay Run. This month we will be training for the Turkey Trot. In December there is a very special event that I wanted to highlight now so that you can put it on your calendars. The Jingle Bell Run/Walk in Pacific Grove. The event is on Saturday, December 12 at Lovers Point Park in Pacific Grove. The 5K is the largest holiday race series aimed to fight arthritis. It will be a fun and festive way to kick off your holidays by helping others! The race also has a special significance for me. One of my first clients and wonderful boot camp friends Margo is fund-raising for VAL’S PRANCER’s AND VIXEN’s TEAM. Val is Margo’s precious daughter Valerie. She is also one of my boot camp clients. :) My favorite mornings are when Margo brings her daughters to class. Valerie is one of my very favorite little girls. I love her! The Arthritis Foundation ran a “spotlight” on Valerie on their home page. I wanted to share it with you here:
Team Spotlight – VAL’s PRANCER’s AND VIXEN’s TEAM



This is the Moore family’s first time participating in JBRW. As of October, they earned over $2300 for their team to meet their $5000 goal!

Valerie loves to dance, bike ride and recently joined a swim team with her big sister, Eloise. She’s got a mean butterfly! But it wasn’t always this way. Five year old Valerie was diagnosed with Psoriatic Juvenile Idiopathic Arthritis with Uveitis and Granulomatous shortly after her second birthday. When Valerie was two years old, she began crawling around the house. Before long, two of Valerie’s fingers and knees were swollen and she cried when her parents held her hand. Valerie’s pediatrician ordered lab work and they were on their way to finding out what was going on with this brave little girl. Valerie photo

Today, Valerie’s symptoms are managed with medication and infusions. In addition to monthly rheumatology visits, Valerie visits every 6 weeks with her ophthalmologist to keep a close watch on her eyes. Uveitis is an autoimmune disease leading to permanent loss of vision if left untreated.

Like so many other kids with JIA, Valerie seems perfectly healthy from the outside but her daily, weekly and monthly routine of heavy meds, doctors’ appointments and a suppressed immune system are constant reminders of her disease. Her parents, Margo and Dave, are extremely grateful for the outstanding medical care their daughter receives at Lucile Packard Children’s Hospital Stanford and at UCSF.

The Moore Family appreciates the support from the Arthritis Foundation and are happy to offer our support to help raise awareness towards finding a cure. They are looking forward to their first Jingle Bell Run in December!

Join us on December 12th! To register go to Margo (Valerie) Moore’s Personal Page for 2015 Jingle Bell Run/Walk – Pacific Grove:


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On Friday night I attended a lovely cocktail party for a new local business. After a long week it was so good to gather with long time friends. My friend Roxanne is a gourmet cook and has an incredibly delicious recipe for spiced nuts. I always love to support local business and I’m excited for her and for us. Her Spiced Artisan Nuts are amazing! They make a perfect gift and she offers them in a variety of sizes and containers. If you are interested email Roxanne at www.spicedbyroxanne@gmail.com.

What’s for Dinner:

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Chicken Tortilla Soup

Certified personal trainer and certified clinical nutritionist and cooking school instructor, Cappie Geis makes it her mission to teach others how to make healthy food taste great. This recipe, from her first cookbook, Healthy Food Gets Fabulous(Cappie Geis 2014), is a comforting dish that’s perfect for a cold winter night. Consider making a batch on Sunday so it’s ready and waiting for a quick reheat on a frenzied weeknight. Makes eight servings.

To find more delicious recipes featuring Cappie’s “swapout” secrets, check out her book at www.cappiefat2fab.com/.

3 T olive oil, divided use

1 large onion, diced

2 jalapeño peppers, diced small

2 cloves of garlic, minced salt, pepper and chili powder to taste

1 full chicken breast and 2 chicken thighs with bone in (about 2 pounds total)

4 C hot water

2 C hot chicken broth/stock

2 C diced ripe tomatoes or 1 (15-ounce) can diced tomatoes

1 (15 oz) can tomato sauce

3 T olive oil, divided use

2 C chopped fresh cilantro, plus more for garnish

2 C shredded cheddar or Cotija cheese for garnish

2 ripe avocados, sliced

1 dozen corn tortillas

Recipe Key:

T = tablespoon

t = teaspoon

C = cup

oz = ounce

In Dutch oven, sauté onion and jalapeños in olive oil. Add salt and pepper to taste. Add garlic and heat through.

Remove skin and all fat from chicken. Score thickest part of breast a few times. Season and add chili powder to all pieces, then brown chicken on all sides. Add water and broth and bring to boil (chicken should be covered in liquid; if not, add a little more water). Simmer 45–60 minutes until chicken falls off bones. Remove chicken from broth to a plate.
Add tomatoes, tomato sauce and 1 cup cilantro to broth, and cook for another 15–20 minutes. After chicken is cool, shred meat into bite-size pieces and add back to broth. Heat oven to 400°F. Cut tortillas in half and cut halves into 1/8-inch slivers. Put in bowl with 2 tablespoons olive oil and 1 teaspoon salt. Add chili powder to taste, and mix well. Put seasoned tortilla strips onto cookie sheet and bake 10–15 minutes. Stir and bake 5 minutes longer (should be crisp but not burned).

To serve: Spoon soup into bowls and top with tortilla strips, cheese, cilantro and avocado.
Vegetarian option: Omit chicken, and use one can of black beans (or 2 cups of fresh cooked beans) instead. Swap out vegetable broth for chicken broth.
Shortcut: Use 2 cups of leftover cooked and diced chicken, and omit step of preparing chicken for the soup.

Source: Reprinted with permission from Healthy Food Gets Fabulous by Cappie Geis.

Thank you and I hope to see you soon!

Much Love,


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The Chardonnay Run

Dear Friends,

Let’s do this!


Event Name: The Chardonnay Run


Event Highlights: The Chardonnay Run™ is a national 5K wine racing series! We focus on serving up fun – not to mention wine and cheese – to participants looking to grab their friends, put on their running shoes & enjoy a glass of wine.

Wine at the Finish Line

Website: http://www.thechardonnayrun.com/event-info/

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*Love Your Body* *Skinny Pasta Carbonnara*

*Love Your Body* *Skinny Pasta Carbonara*

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Dear Friends!

What an exciting and super busy time of year! Summer is just around the corner; which means many of us are overwhelmed with end of the school year, graduations, proms and weddings! I can’t believe my daughter’s wedding is just six weeks away! It’s been a fabulous group effort, including my wonderful clients and classes who have been so supportive, entertaining and enthusiastic during all our full-body, gotta look good in my dress workouts!

While most plans are right on schedule, what I didn’t plan for was an injury! While teaching a running class for Stanford University’s School of Medicine I felt a sharp pain in my foot. Rather than listen to the voice inside my head that said stop, I kept on running. Until I literally couldn’t run another step, I could barely walk. I managed to tear the muscles between the bones in my foot. Although I won’t be running or training like I want to for the next 6-8 weeks, it’s not a stress fracture. I WILL dance at my daughter’s wedding! I WILL be teaching all fitness classes and giving my Stanford runners some great track workouts!

Some of the things I did right:

1. I immediately called my running coach and doctor!

Thank you Dr. John Martin for seeing me right away, correctly diagnosing the injury, and helping me manage the pain. Thank you also, for insisting I see a specialist as soon as possible to rule out anything more serious! Thank you Dr. Terence Delaney, my new favorite Orthopedic Surgeon who ordered an MRI and made my day with the good news!

Dr. John Anthony Martin (408) 691-9453

Dr. Terence Delaney, MD (408) 402-5742

I cannot recommend these two excellent doctors highly enough!

2. I dialed in my nutrition! Good nutrition is an essential part of healing. This includes drinking Shakeology every day, especially when it’s hard to always eat clean during this super social time of year. I also added Vitamin D3 and Calcium to my supplements to ensure that my bones stay as strong as they are now.

3. I bought a new pair of shoes! Don’t exercise in worn out shoes. I should have known better!!

What’s new:

Love Your Body Boot Camp starts NOW! May and June we will be focusing on TOTAL body transformation, calorie crushing workouts created by myself and super trainer Kelly Campbell! If you are interested in slimming down, losing inches, nutritional guidance, gaining energy and confidence, this is the program for you! Your first class is FREE. Family members are FREE, and this summer I am offering BRING A FRIEND FOR FREE! Don’t feel like you have to be in shape before you join us! You will feel comfortable and empowered, I promise! Sign up at LGBootCamp.com or drop in anytime!

Boot Camp Schedule:

Monday, Wednesday, Friday: 6:00AM, 7:00AM & 9:00AM

Tuesday, Thursday: 7:00AM (NEW) & 9:00AM

Week of June 22-26: One GREAT class at 8:30AM taught by Kelly!! I will be on vacation.

What’s for Dinner:

I promised my son, who is home from college, I would make some of his favorite dishes. This isn’t the version I’ll make for him. You don’t want to know. wink emoticon This is a lighter and satisfying version for the rest of us!!

Skinny Pasta Carbonara
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Prep time: 5 minutes

Cook time: 25-30 minutes

Yield: 4 servings

Serving size: 2 cups


8 oz whole wheat angel hair pasta

6 slices turkey bacon, chopped to ½ inch-1 inch pieces (I will use regular bacon or pancetta)

1 Tbsp extra virgin olive oil

2 tsp minced garlic

2 cup frozen peas, thawed (I will use fresh broccoli)

2 eggs, at room temperature

1¼ + 3 Tbsp cup skim milk

⅛ tsp nutmeg

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

¾ cup grated Parmesan Cheese


Bring a stock pot of water to a boil. Add angel hair pasta and cook according to directions. 2 minutes before pasta is done, add in peas. Drain and set aside, let cool.
Meanwhile, in a large nonstick skillet on medium heat, add turkey bacon and cook until crisp. Transfer to a paper towel and bot excess fat off, set aside.
In a large bowl, add eggs, ½ cup Parmesan, olive oil and garlic, whisk until combined.
In a medium sized pot over medium heat, add milk, nutmeg, garlic powder, salt and pepper. Bring the mixture to a boil while stirring. Once the milk begins to foam around the edges, about 3 minutes, remove from heat, let cool for 2 minutes.
Add the milk mixture in ½ cup increments to the egg mixture while whisking continuously.
Now add the whisked egg and milk mixture back into the medium pot on the stove top and heat to medium while continuing to whisk for 2 minutes.
Remove from heat, whisk in 3 Tbsp of cold skim milk and allow sauce to stand for 2 minutes or until thickened.
Toss sauce with pasta and peas.
Crumble turkey bacon into small pieces and add to pasta. Top pasta with remaining ¼ cup of Parmesan cheese.

Nutrition Information:

Per Serving: (2 cups)

Calories: 395

Calories from fat: 60

Fat: 14g

Saturated Fat: 4g

Cholesterol: 126mg

Sodium: 696mg

Carbohydrates: 46g

Fiber: 6g

Sugar: 6g

Protein: 21g

Calcium: 33%

Iron: 16%

WWP+: 10

Much Love,


Lori Beveridge

Owner, Couture Conditioning

Custom Fit Personal Training ™



The good Lord gave you a body that can stand most anything. It’s your mind you have to convince. -Vincent Lombardi

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*Babe Ruth* *Kelly* *Butternut Squash & Black Bean Enchiladas*


Dear Friends,

Getting to the top of the mountain was much easier today. It was another beautiful Sunday. As much as I enjoy running alone, running with a friend is always great. I definitely feel like I am being carried a little bit. So, thank you Jessica for the added lift and great late morning. Difficulty staying motivated and on task with anything is pretty normal. Teamwork helps us break through that wall that can otherwise stop or defeat us. This is the time of year our New Year’s Resolutions might start to wane. All those great ideas to give up or add for Lent maybe didn’t stick. But don’t give up. Ask for help, find a friend and remember that each strike brings us closer to a home run! Last Friday one of my Boot Camp friends shared that she told her family she comes to boot camp for the conversation, not just the workout. That really warmed my heart. It’s the relationships and shared goal of wanting to feel and get better everyday that drives my passion for teaching and coaching.

Ruth Quote

I’m excited to announce a new coach and trainer to my team! Kelly Campbell is an awesome mom, wife, and active member in our community. I knew when she started coming to boot camp last spring we were going to hit it off. It was immediately evident she’d be an excellent trainer and had what it takes to inspire and help others. Kelly is currently being certified as a group trainer and will be covering my classes when I can’t be there. We plan to add classes as we grow. I know you will all love her!

This coming week I’ll be heading to Chicago for some family time, and Kelly is taking one of her certification exams on Thursday. So, there will not be boot camp this Thursday, February 26th. I’m posting a workout for you that my girls and I have on my YouTube channel. It’s one of my favorite memories. Aimee had gotten engaged the evening before, and at the end of the video there is a little happy dance. We will all be together in Chicago, which isn’t exactly as appealing as a beach in Santa Barbara, but the togetherness is just as wonderful!

Santa Barbara Full Body Workout – 10 Exercises, 30 Seconds, 3 Rounds

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Make sure you start with a warm up for 5-10 minutes (eg. jog in place, squats, jumping jacks, arm circles, lunges, rotations, high knees, butt kicks).

Complete 1 – 3 Rounds. Do each exercise for 30 seconds. Do the whole set of 10 exercises, back-to-back.

To make it HARDER, do a Ladder: First Round 60 Seconds, Round Two: 45 Seconds. Round Three: 30 Seconds.

1. Jumping Jack Burpees (To modify, do an Inch Worm, no push up. At the top of the movement perform a jumping jack or lateral step-outs)

2. Side Arm Raise Pushup (Pushup with Lateral Arm raise out – like a cross) To modify, perform the push up on your knees.

3. Side Lunges (Rd1 Right Leg, Rd 2 Left Leg, Rd 3 Alternate)

4. P90X Crunchy Frog

5. Side to Side Hops

6. Lower Body Superman’s

7. Plank Jacks (V-Jumps)

8. Close Leg Squats

9. Plank Builds (Live it up pushups – straight arm plank to elbow plank)

10. Side Plank Raise

Bonus Inner-Thigh Circuit:

Do each exercise for 30 Seconds. Complete 3 Rounds.

1. Under the Fence

2. Pilates Inner-Thigh Leg Lifts

Lying on your side, lengthen your bottom leg and cross your top leg over it. Rest either your knee or foot on the floor. Prop your head up with your hand or rest your head on your arm. As you exhale, lift your bottom leg up, and inhale as you lower it back down. Your torso should stay still while you do this.

3. Narrow Bridge

Cool Down: Slow Static stretches.

This week I’m also hosting a free 5 DAYS OF FREE EXERCISES TO TONE YOUR BUTT & GUT, February 23-27 via a private Facebook group. If you would like to be added to the private group, or want me to email you the exercises and workouts, let me know!

Thank you!!

Much love,


What’s for Dinner:

Butternut Squash and Black Bean Enchiladas and Cilantro Lime Cauliflower “Rice” – courtesy of skinnytaste.com

Butternut squash has so many health benefits; it’s low in fat, loaded with fiber, rich in antioxidants, vitamin C and beta-carotene, just to name a few. Combine that with black beans which are super high in fiber and protein and you have one healthy dish which is not only satisfying, it tastes great too. Enjoy!

Butternut Squash and Black Bean Enchiladas

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Servings: 8 • Size: 1 enchilada • Old Points: 4 pts • Points+: 5 pts
Calories: 185 • Fat: 6 g • Protein: 13 g • Carb: 29 g • Fiber: 13 g • Sugar: 2 g
Sodium: 864 mg • Cholesterol: 7.5 mg


1 cup red enchilada sauce (homemade or canned)

1 tsp olive oil

2 1/2 cups peeled butternut squash, cut 1/2-inch-dice

salt and pepper, to taste

1 small onion, diced

3 cloves garlic, minced

1 jalapeno, seeded and diced

10 oz can Rotel tomatoes with green chilies

1 1/2 cups reduced sodium canned black beans, rinsed and drained

1/4 cup cilantro

1 tsp cumin

1/2 tsp chili powder

1/4 cup water

8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)

1 cup reduced-fat shredded Mexican cheese

2 tbsp chopped scallions, for garnish

reduced-fat sour cream, for serving (optional)


Preheat the oven to 400°F.
Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Cilantro lime cauliflower rice

Cilantro Lime Cauliflower “Rice”


Servings: 5 • Size: 1 cup • Old Points: 1 pt • Weight Watchers Points+: 2 pts
Calories: 61 • Fat: 3 g • Carb: 8 g • Fiber: 3 g • Protein: 2.5 g • Sugar: 0 g
Cholesterol: 0 mg • Sodium: 37 (without salt)


1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp extra-virgin olive oil

2 garlic cloves

2 scallions, diced

kosher salt and pepper, to taste

1-1/2 limes

1/4 cup fresh chopped cilantro


Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

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**Thankful** **St. Joe’s** **Roasted Brussels Sprouts with Grapes and Walnuts**

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Dear Friends,

This morning I ran with the wonderful group of people from eBay in Sanborn Park in Saratoga. I think I would recommend it as a perfect place to hike, and a very challenging place to run. The steep uphill seemed to never end, but the downhill was fun! As a cartoon depicted recently, only in running is the term “it’s all downhill from here” an awesome thing to hear! But it’s during those challenging uphill moments we grow and bond the most. We gain strength, power and encouragement from teammates, friends and loved ones. During this season of Thanksgiving, I want to thank you. I can’t thank you all enough for once again being so supportive the last few months as my family navigated through another surprising health crisis. You, my clients and my classes have been beyond patient with my obligations to my family as my little mom recovered from heart and brain surgery. She is an inspiration and a testament to living an active and healthy lifestyle. We laugh everyday, she is back to doing chores around the house and up to walking over two miles at her signature brisk pace of “walking with a purpose.” I’ve returned to working full time and loving what I get to do more than ever!

During the weekend I spend a lot of time writing workouts, reading materials and always looking for what I can do to give you the utmost and personalized exercise program . My intention is to coach and motivate and create an environment where wellness goals are heard, nurtured, and executed producing lifelong results. As committed as I am to all of that, what I love equally about my job is the relationships that exist and the caring incredible people I have gotten to know. I am always amazed at what I learn at boot camp, how much I laugh, and how much community exists among us. We work hard, but together is better. We joke that what’s said at boot camp, stays at boot camp!!

Another reason together is better:
“A study out of Kansas State University says we work harder when working out with a partner we perceive — rightly or wrongly, it doesn’t matter — to be just a bit better than we are. The study builds on what’s known as the Kohler motivation gain effect — the idea that less-capable individuals perform better in a group setting — and found exercising with someone thought to be better than ourselves boosts endurance and intensity by as much as 200 percent.”

During this upcoming Thanksgiving week, please note that we will not have class at 6AM.

**On Thursday, join us for a walk, hike or run up to St. Joe’s! We will meet at the bridge at 8AM and leave by 8:10. All levels and families welcome!!

CLASS SCHEDULE Thanksgiving week:

Monday, Tuesday, Wednesday, Friday: BOOT CAMP @ 9AM

Monday & Wednesday: BOOT CAMP @ 7AM & 9AM

**Thursday: Community workout on St. Joseph’s trail

Food for thought:

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Roasted Brussels Sprouts with Grapes and Walnuts
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Recipe from Teenie Cakes

Much love!


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*Each day with a Smile* *Crazy Sexy Kitchen* *No session 10/20 – 10/24*

*Each day with a Smile* *Crazy Sexy Kitchen* *No session 10/20-10/24*


Dear Friends,

What a warm and lovely Indian Summer weekend. When I came across the giraffe graphic, I thought how perfectly it described so many of the good people in my life. My first and favorite mentor in all areas is my mom. As I have shared in earlier posts, my mom had open heart surgery. It’s been six weeks and she’s been a constant source of positive energy and humor. She came to live with us a month ago, so that my sister and I could cheer her on as she healed. Her heart has healed beautifully, and she’s been a joy to have around. Last week we discovered we have a new challenge, just another little blip as far as my little mom is concerned, all four feet nine inches of her. She has a benign brain tumor. It’s a large meningioma with intracranial swelling and pressure, so it is necessary she has it removed as soon as possible. I hate to see her go through another surgery. She’s leading the charge in counting all our blessings and I’m so grateful I can be available to take care of her. Her surgery, with a wonderful Neurologist in our Los Gatos community, Dr. Kenneth Blumenfeld will be on October 14th. He expects a full recovery!!

Please note, there will be no LG Boot Camp or personal training session the Week of October 20th through October 24th.

This week, my close friend and neighbor Kathleen gave me an awesome cookbook, Crazy Sexy Kitchen by NY Times best selling author Kris Carr. I enjoy cookbooks, but don’t read them as much as I used to. I get many of my recipes from friends or Pinterest. This one is an exception, I read through the entire book last night. It’s a wonderful read on how our food is medicine and prevention. It’s filled with inspiration, education, and cooking tips on 150 plant-empowered recipes. My recipe this week is from her book.

What’s for Dinner:

Greens and Berries

Balsamic and berries are like Fred and Ginger — they dance beautifully together, especially if you’re using a quality aged balsamic. By adding walnuts to your salad, you’ll benefit from their omega-3s, which have been shown to improve cholesterol levels and reduce the risk of heart disease.

3 cups baby spinach

1/2 cup strawberries, quartered

1/4 cup walnuts

2 tablespoons balsamic vinegar

1 1/2 tablespoons flax oil

Sea salt, to taste

1. Combine all ingredients in a bowl, toss gently and serve.

2. Before serving, garnish with walnuts and strawberries.

Tips: Watermelon swamp. During watermelon season, replace the strawberries with cubed watermelon and toss in a small handful of mint leaves for the ultimate lazy summer picnic salad.

Fitnographic 3

Thank you again for all your love, prayers and support!!

Much much love,


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*The President’s Challenge* *Better Every Day* *Linguini with Sauteed Scallops and Peas*

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Dear Friends,

It was great to be back last week. After almost of a month of limited exercise for myself, I was reminded how quickly we lose it if we don’t use it! The longer we take a break from physical conditioning, the harder it is to get started again. But once we start again, it feels wonderful. Being a little sore is actually a good feeling. Come back slowly, but always come back to moving and setting fitness goals. Yesterday I ran longer than I had in months. I’m sure it was one of my slowest runs, but it was one of my best. Best in the sense that I was able to reflect on the past month. Definite highs and lows, and ending with an even more profound appreciation for life and the loved ones we hold dear. A great reminder to make the most of life’s celebrations and tell the ones you love how much you love them often. There was also a large group of firemen in training running on the trail. All the scenery and reflection was inspirational! :-)

Monday is the beginning of my 12-Day on-line Clean Eating Challenge and LG Boot Camp is offered every day. I have a new punch card form of payment to make it easier for you to join us when you can.

On Wednesday, September 17th, We will be conducting a fitness assessment for all Boot Camp classes and clients. The President’s Challenge is the test we all did in school and the adult fitness test we will be doing is based on their recommendations. It’s a fun and helpful baseline.

There are two types of fitness:
Performance-related fitness is linked to athletic performance (for example: a 50-yard dash time or the ability to maneuver around obstacles quickly) and is linked to speed, reaction time, and coordination. I conduct these tests on an individual basis. Let me know if you are interested. On Wednesday we will do a Health-related fitness test.

Health-related fitness is linked to fitness components that may lower risks such as high blood pressure, diabetes, or low back pain. Health-related physical fitness includes the following components:

Aerobic fitness – ability of the heart and lungs to deliver blood to muscles,

Muscular strength and endurance – enough to do normal activities easily and protect the low back,

Flexibility – ability to move your many joints through their proper range of motion,

Body composition – not too much body fat, especially around the waist.

The activities featured on this adult fitness test are provided as a way for you to get an estimate of your level of aerobic fitness, muscular strength and endurance, flexibility and your body composition. The results on each test provide you with a measure from which you can track where you are right now and your progress in each area as you become more physically active.

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What’s for Dinner:

Linguini with Sautéed Scallops and Peas

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Servings: 2 • Size: 1 cup pasta and 3 scallops • Old Points: 7 pts • Points+: 9 pts
Calories: 374 • Fat: 6.5 g • Protein: 27 g • Carb: 56 g • Fiber: 9 g • Sugar: 8
Sodium: 261 mg (without salt) Cholest: 40 mg


4 oz linguini, whole wheat or low carb

1 cup frozen peas

2 tbsp chopped parsley

1 tsp extra virgin oil

1 tesp butter

6 large sea scallops, cleaned

course salt

ground pepper


Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Addparsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time.Adjust salt and pepper, to taste.

Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.

Much love,


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*Fresh Start* *Boot Camp is Back* *Kale Waldorf Salad*

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Dear Friends,

It’s the beginning a new school year and I feel a great energy and vibe of a fresh start all around. New beginnings, first time goodbyes. I feel for all of you sending your child off to college. Despite our best efforts they grow up. :) If we did our job right, we put ourselves out of job. As busy as wedding planning kept me, the thing I really didn’t enjoy was when it was over. It was the preparation and planning that gave me some of the best memories. The day itself was pure joy and a happy dance party celebration, just like Erin and Daniel wanted. I am thankful I have another wedding to plan for next spring!

A fresh start is what we all need on a never-ending basis. For even the most committed, adhering to our fitness and nutrition goals aren’t always 100 percent 100 percent of the time. And that’s okay, but now is a great time to refocus, reconnect and get back on track. After a two-week break from LG Boot Camp, I’m anxious to get back and have fun while we reach our fitness and quality of life goals.

LG Boot Camp begins August 25th and THE FIRST WEEK IS FREE. No strings attached, just a welcome back gift, or a chance to see if boot camp fits what you are looking for. I am adding a NEW 7:00AM class every Monday, Wednesday and Friday. We meet at the Los Gatos Lodge on their 10- acre property. Workouts are indoors if it’s too stormy.

Fall Schedule:

Monday: 6AM, 7AM & 9AM

Tuesday: 9AM

Wednesday: 6AM, 7AM & 9AM

Thursday: 9AM

Friday: 6AM, 7AM & 9AM

Pay for the month and receive a discount of $15 dollars per workout. Drop-in is $20 dollars.

To sign up, just show up! Or go to LGBootCamp.com.

I have never felt better or healthier on the inside since I started our on-line clean eating and fit challenges. Our next challenge begins Monday, September 15th. It will be a 12-day program and I’m working on the workouts, recipes and meal plan now. Details to follow next week!

We all know it’s a balance of diet and exercise to feel our best and live a long, high quality life. PopSugar’s recent article provides good reminders of why we all need to keep moving and sweat every day.

More energy: No, that three-mile run isn’t going to wear you out. On the contrary, research has shown that the more you exercise, the more energy you have. So if you find yourself feeling sluggish in the heat or can’t keep your eyes open when the afternoon hits, try adding a few exercises to your routine.

Disease prevention: Exercise is a cornerstone of any healthy lifestyle, and it can help prevent a wide variety of diseases and illnesses. Not only does regular exercise help strengthen your heart, but it can also alter the type of bacteria in your gut, which may be beneficial in helping reduce inflammatory and other diseases (in addition to helping with weight management). Add to that the fact that exercise sheds disease-causing internal fat and it’s clear that a regular workout routine can keep you on the healthy track.

Mood boost: Stressed, annoyed, angry? Go exercise. The endorphins released when you exercise can help put you in a better mood, which can lead to all sorts of happier living moments, from socializing to a better love life.

Better sleep: Even though exercising can rev you up, it’s the perfect remedy for too many restless or sleepless nights, since it’ll help you burn any excess energy you have during the day.

Increased pain tolerance: A recent study found that regular cardio three times a week significantly increased participants’ tolerance to pain. For anyone who’s been knocked down by post-workout muscle soreness, it may seem surprising that exercise can help you feel less pain in the long run, but researchers think regular exercise could be a possible prescription for people who live with chronic pain.

Better brain function: Problem solving, crafting the perfect email, or nailing a presentation can be easier if you’ve exercised beforehand. The endorphins that pep you up also help clear your mind, so you can think better and smarter.

Food for Thought:

Kale Waldorf Salad courtesy of VegAnnie
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This is my absolute favorite salad recipe of all time (so far!). It is my go-to for serving to guests because it’s always a huge hit, and it is so easy to make! For those of you who still haven’t hopped on the kale bandwagon, this is the perfect recipe to start with. The creamy, delicious dressing masks the bitter taste of the kale (especially if you refrigerate for a few hours before serving). Kale is an amazingly powerful superfood. It has been shown to lower the risk of five types of cancers (bladder, breast, colon, ovarian, and prostate), and it is packed with phytonutrients that help reduce inflammation and oxidative stress (which causes aging). Additionally, it has been shown to help our cells detoxify! Basically, kale is AMAZING!

Ingredients: makes 5 servings

4 cups chopped kale

1 cucumber, chopped

1/3 cup raisins

1/2 cup walnuts, halved

For the dressing:

2 Tbsp Dijon mustard

1 Tbsp Red Wine Vinegar

2 Tbsp water


1. Tear kale into small pieces and place in large salad bowl. Add in chopped cucumber.

2. In a separate bowl, combine dressing ingredients. Mix thoroughly, pour over kale and cucumber, and toss.

3. Add in walnuts and raisins.

4. Serve immediately or store in refrigerator for a few hours (or overnight) before serving.

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Have a wonderful day and until next time…

Much Love,


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*Playing with Heart* *Easy Lentil Salad* *New LG Boot Camp Times*


Dear Friends,

I always love stories of good sportsmanship. I never had the opportunity to play sports in high school, but was always a fan and admire what playing a sport teaches us. I still learn something every race I run. My son Stevie returns home today from a week in Milwaukee visiting his sister Erin. He attended a Brewers game and a Chicago Cubs game. The Cubs were playing the Braves, just like in the movie Ferris Bueller. As far as I know he wasn’t able to “borrow” a Ferrari. Stevie was able to visit the great museums in Chicago. He even went with his sister for her final dress fitting. Now that’s being a good sport! :)

Recently on the Today Show was a touching story of a Minnesota high school wrestler who came up short of his dream of a state title, but showed a touching display of sportsmanship afterward that ensured his season would end with a standing ovation.


“One man practicing sportsmanship is far better than 50 preaching it.” -Knute Rockne

This week begins our next LG Boot Camp Session. This session will be 3 Weeks. July 21st – August 8th.

August 11th – August 22, LG Boot Camp will be on vacation! I will continue to meet with private clients. We will start the new year off with a bang on Monday, August 25th. Boot Camp will be held every day, and I’m adding a 7AM class!!

Fall Schedule:

MWF: 6AM, 7AM & 9AM

M-F: 9AM

Pay for the month and receive the discount of $15 dollars per workout. Drop in: $20 dollars per workout.

The week of August 25th, Boot Camp will be FREE all week long!! It’s a great chance to check us out with no strings attached!

Food for Thought:

Easy Lentil Salad
Healthy lentil salad

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight. It’s also vegan, high in fiber, protein and only about 100 calories per serving.

Lentil Salad
Servings: 5 • Size: scant cup • Old Points: 1 pts • Points+: 3 pts
Calories: 102 • Fat: 3 g • Carb: 20 g • Fiber: 9 g • Protein: 7 g • Sugar: 1 g
Sodium: 255 mg • Cholesterol: 0 mg


1 cup dry brown lentils

1 bay leaf

2 sprigs fresh thyme

1 cup finely diced carrots

1/3 cup finely diced celery

1/4 cup finely diced red bell pepper

1/4 cup finely diced red onion

1/4 cup minced parsley

1 clove garlic, minced

5 tbsp lemon juice

1 tablespoon olive oil

1 teaspoon kosher salt

fresh ground black pepper

In a medium saucepan combine lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

Drain lentils and discard bay leaf. Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper. Toss to combine and serve chilled or room temperature.

Makes 4 1/2 cups.

Have a great week!

Much love,


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