Happy New Year! 2016 is in the books and it was a doozy! The week following Christmas I have a tendency to think a little too much about everything I failed to accomplish, and I’m in a bit of a panic on all that I didn’t do to prepare for the coming year. I stress about being behind the ball on the latest, like I should be sharing this message on Facebook Live, but I’m just not there yet. Oh well, it just means I have a lot to look forward to, and the best is yet to be! My optimistic nature reminds me to keep smiling, learning and moving forward, a thumbs up and one step at a time.
This year has been an abundance of wonderful good things too! My family is healthy! That means more to me than anything! I had an incredibly fun year of strong running. I crushed some big goals and made some new ones. I credit a clean diet, a cool coach, and my boot camp workouts for some of my best racing. I completed 2 full marathons, a 30K, a 21 miler, 4 half marathons, 4 10K’s and a few 5K’s. I get to run with the most amazing people that I’m honored to call my friends. Couture Conditioning is still my passion and life is good!
I am deeply grateful for all of you and your continued friendship and support. Doing what I do, and striving to help others achieve their health and wellness goals is my ultimate dream come true! From the bottom of my heart, THANK YOU!
Boot Camp 2017 kicks off this week! Fresh workouts, new equipment and the same low price since I started. There are so many awesome gyms and options, and I hope to complement the opportunities you have. I want to keep boot camp an easy way to get in an awesome workout, a fun place to feel better and get stronger. I also love leading an outdoor workout! In one study, researches found that exercising outdoors “was associated with greater feeling of revitalization, increased energy and positive engagement, together with decreases in tension, confusion, anger and depression. Participants also reported greater enjoyment and satisfaction with outdoor activity.” (Peter McCall, MS, CSCS, ACE Certified Personal Trainer)
My Belly Blast Diet is currently undergoing an update and make-over. I look forward to offering this to you later this month!
I don’t always make a New Year’s resolution, but today I came across an article that asked physicians around the country about their New Year’s resolutions for 2017. Resolutions ranged from calling parents more often and listening to their patients better, to seeing more art, or just the simple act of loving the people in their lives every day. Fitting meditation into the day was also a popular intention. And not surprisingly, many are inspired by their patients to live better lives. (CBS Interactive Inc.)
My favorite, “Create a Kinder World” by Dr. Amit Sood, professor of medicine and chair of the Mind-Body initiative with the Mayo Clinic Healthy Living Program; author of “The Mayo Clinic Guide to Stress-Free Living” and “The Mayo Clinic Handbook for Happiness”
“I will make at least one person feel worthy every day. The reason: we are so busy trying to figure out how to live longer, be more connected, have cheaper energy, and faster everything, but if we do not build this around the core of kindness, then none of our success will matter,” Dr. Sood said about his 2017 resolution. He said if people embrace kindness, everything else will follow. “An essential step to create a happier world is to create a kinder world. Our children deserve that.”
I hope to see you soon!
Much love and raise a glass!!
The Champagne Etoile // adjust accordingly to number of guests
1 cup sugar (or 3/4 cup agave)
1 cup water
1 vanilla bean, split and seeds scraped
Bourbon of your liking
Prosecco or sparkling wine, chilled
Lemons, cut into wedges
First, make the syrup (That’s what the water is for.) Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature and discard the bean.
For one cocktail, add a shot of bourbon and two tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with Prosecco. Squeeze lemon juice into glass and drop rind in. Serve.
photography by belathée // recipe adapted from bobby flay