*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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