Week of July 1, 2012

Week in Review & July 4th

Running in the rain, hiking up hills, tons of tabatas, boat load of bear crawls . . . need I say more! Everyone is moving and grooving this summer. Your strength is improving, endurance is amazing and your swearing is improving 🙂 Here’s to another active week!!

Yes, there is early morning boot camp this Wednesday, July 4th at 5:45 am. A great way to kick-off Independence Day. See you Monday and Thursday too.


How about a Boot Camp Cruise? In August. Take a Poll.

We’ve been talking about a Boot Camp gathering without the sweat and torture. Dana suggested a cruise on Lake Champlain. After researching both Northern Lights and Spirit of Ethan Allen, the Ethan Allen cruises would be the only option. We can either do a:

1. Captain’s Dinner & Dance on a Wednesday evening (Jazz ensemble), or

2. Lobster Dinner & Dance on a Friday night (DJ). I’m assuming that Saturday nights are too busy.

3. A Sunset cruise (leaves nightly at 6:30pm) with Snack Bar Service, Cash Bar Available and Background Music

Dinner Cruise Price: If we want a $3.00 per person discount, we need to submit one payment for at least 20 people. If we just want to keep it simple and purchase tickets on your own, we won’t get the discount. The price without the discount is $50.00 per person.

Captain’s Dinner: http://soea.com/captains-dinner-and-dance-cruise.html

Lobster Dinner: http://soea.com/lobster-dinner-cruise.html

Sunset Cruise Price: Just over $20.00 per person. http://soea.com/sunset-cruise.html

Let’s take a poll of what you’re interested in.


Hmmmm, a 50 Day Challenge? Yes, in the Fall to prepare for the holidays.


This program will run from Sept 17th to Nov 5th.  What a great time and an even better way to get ready for the holidays!  The kids will be back in school, so then it is time for you to challenge yourself to be the best you can be!

Being healthy and fit is for life!  It’s not short-term, it’s not long-term, it’s LIFE-TERM . . . that’s making the decision to learn how to live healthier for yourself and your family. This LIFE-TERM decision is the same messaging you’ve instilled in your children.  You tell your child to make good choices, work hard, don’t give up, and set goals. You help them celebrate their successes, learn from their mistakes, navigate external influences, push them to try harder, and understand how their body is changing. You want them to engage in healthy relationships and healthy habits. Our goal is to have a happy, healthy child. There shouldn’t be much difference in what you want you want for yourself and for your child.  Raising a happy, healthy child is life long process, just as your goals for yourself are.

This 50 Day Challenge is a nutrition and fitness program with guaranteed results! We have always done 100 Day programs, but we recognize your busy schedules over the holidays so we want to let you give 50 Days a chance! There is nothing like this in your area! No shakes, no meal replacements . . . real food. No fancy fitness routines . . . real movement.

Challenge yourself this fall to be the healthiest you, for you and your family.  Optimal health involves eating well and moving well! We are here to help!

The 50 Day Challenge will include 2 boot camp locations for your convenience…Fairfax and Essex, VT.

Go to the ‘Register Today’ page and contact us for more info on pricing for this special 50 Day Challenge…. be in touch today!


Fresh Recipe Ideas


Minty Pea SaladImage

  • 2-2.5 cups of frozen or fresh peas (thaw the frozen ones, or cook and cool the fresh ones)
  • 1/3 cups of chopped mint (firmly packed)
  • 1/3 cups of slivered almonds
  • 1/3 cups of extra virgin olive oil
  • 1 teaspoon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1-1/2 teaspoon red wine vinegar
  • Salt and pepper (1/2 teaspoon each or to taste)
  1. Mix peas, mint and slivered almonds.
  2. Whisk the olive oil and the remaining ingredients in a small bowl.
  3. Toss the pea mixture and the dressing. Cover, let it sit in the fridge for two hours before you serve.

Yogurt – Zucchini Spread

ImageAdapted from The Turkish Cookbook by Sheilah Kaufman and from the recipe book of Guner Erdogan

Zucchini, by itself, is a very bland vegetable. But it provides a great base for walnuts, garlic, dill and yogurt in this dish. I am giving the measurements I used for approximately2 lbs of zucchini. But feel free to adjust since it all depends on how garlicky,nutty you like or how much yogurt you want in it.

First saute the coarsely grated zucchini until all water is gone, then let it rest in a mesh over a bowl to get rid of any excess water it might have. Then you start adding the ingredients until it tastes and looks just right to you.The pictures show the zucchini without dill mixed in, since my husband does not like dill – which I have hard time understanding! – so I garnished with dill on top It is best to serve it cold so it can counteract the heat from grilled meat or hot bread.

Hope you enjoy this cold dish in your hot summer nights!

Yields 2 cups

Cooking time: 45 minutes (preparation, cooking and assembling)

  • 2 lbs zucchini (coarsely grated)
  • 3 tablespoons of olive oil(2 Tbs for cooking and 1 Tbs for the assembly)
  • 1 cup of thick yogurt (I used Fage brand since I found its thick consistency perfect for spreads/dips. If you have regular yogurt, drain it over a cheesecloth for an hour or so)
  • 1/2 cup of ground or very finely chopped walnuts (toasted, cooled, measured after you ground it)
  • 2 cloves of garlic (mashed or minced)
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 bunch dill, coarsely chopped (optional)
  1. Saute the zucchini over medium heat in 2 tablespoon olive oil until all water is gone – for about 15-20 minutes.
  2. Process the toasted walnuts in a food processor.
  3. Place the zucchini in a mesh over a bowl and let it drain any excess water and cool for another 20 minutes.
  4. Mix everything together in a bowl along with 1 tablespoon of olive oil. Adjust salt to taste.


Sugar Snap Salad (adapted from Bon Appetit)


  • 1 1/2      pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
  • Kosher      salt
  • 3      tablespoons extra-virgin olive oil
  • 1      tablespoon (or more) fresh lemon juice
  • 1 teaspoon      white (or red) wine vinegar
  • 3/4      teaspoon sumac plus more for garnish
  • 1 bunch      radishes (about 6 ounces), trimmed, thinly sliced
  • 4 ounces      feta, crumbled
  • Freshly      ground black pepper
  • 2      tablespoons coarsely chopped fresh mint (or more or less to taste)

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.

Pesto Recipes

Source: http://www.pestorecipes.org/
Pesto originates from northern Italy, and its means “to pound or to crush,” similar to the English word pestle, referring to the muddled herbs and garlic that make up the sauce. Traditionally, pesto is prepared in a mortar and pestle, but in most modern recipes it is pureed until chunky in a blender or food processor. The basic components of classic pesto include fresh basil leaves, garlic, olive oil, pine nuts, and usually Parmesan cheese. In other parts of Italy, pine nuts and cheese are omitted from the sauce. To read more about pesto click on this link: http://www.pestorecipes.org/

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