It’s a fun race weekend for many of you! Best of luck to my friends participating in the 408K and Napa Marathon on Sunday! For some of you, this is your first race, for others, you’ve lost count. I’m excited for you all! One of my good friends who is running the 408K posted a beautiful video today of the Santa Cruz coastline. How fortunate you are if you live this close to one of the most beautiful places in the world!
Today I worked out indoors, but I prefer to exercise outdoors. That’s why I love teaching boot camp and coaching runners. Whether it’s indoors or outdoors, I hope you had a chance to do something for yourself today.
Couture Conditioning has a fun, busy month ahead! Monday is the first week of our new 4-week LG Boot Camp. Join us Monday, Wednesday and Friday at 6AM or 9AM at the Los Gatos Lodge for a full-body core-building workout! I have received interest in starting a Tuesday / Thursday women only boot camp at 9AM. If that is an opportunity that would interest you, please let me know!
I also still have 30 or 60 minute lunch time availability for any private or semi-private sessions, on Monday’s, Wednesday and Thursdays.
Last, but not least, I’m really excited about our upcoming on line coaching challenge! The 4-Day Focus begins the day after St. Patrick’s Day, March 18th. You can participate from anywhere. Whether you’re a local client, a friend back home or anywhere in-between. You are invited! The deadline to sign up is March 3rd.
What’s for Dinner?
Stuffed Peppers Santa Cruz Style
Modified from Recipes From A Kitchen Garden by Renee Shepherd & Fran Raboff
Makes 4 Servings
2 1/2 cups chicken stock, divided
1 cup brown rice
4 large yellow and/or red bell peppers
2 Italian turkey sausages, casings removed
1 onion, chopped
2 to 3 heaping tablespoons chopped sun-dried tomatoes packed in olive oil
1 small can of mild green chile
1/2 teaspoon celery seed
2 tablespoons lemon juice
1/2 cup cilantro
salt and pepper to taste
1. Bring 2 cups of the chicken stock to a boil and add the rice. Reduce heat to simmer, cover, and cook for 50 minutes or according to the package.
2. Preheat oven to 350 degrees.
3. Cut off the tops of the bell peppers and remove core and seeds. Reserve the tops with the stems removed for later in the recipe. Cook in boiling salted water for 3 minutes to blanch. Remove from water and turn upside-down to drain.
4. In a large skillet over medium-high heat, break up the sausage into small pieces. Saute until lightly browned. Remove sausage and set aside.
5. Dice the remaining reserved pepper tops. Add the diced pepper, sun-dried tomatoes, and onions to the skillet and sauté until the onion is translucent. Stir n rice, sausage, chile, celery seed, lemon juice, cilantro, and reserved 1/2 chicken stock. Cook until thoroughly heated and liquid is absorbed. Add salt and pepper to taste.
6. Stuff peppers with rice mixture. Arrange them side by side in a baking dish. Sprinkle tops with Parmesan cheese. Pour 1/2 cup boiling water around the peppers. Bake at 350 degrees for 30 to 35 minutes.