Good morning sweet friends!
What a high energy week in the studio! Thank you! Each of you are working so hard and we know that you are excited about the Holiday Extravaganza! With the holidays approaching, you may need this weekend to relax, and enjoy a delicious home-cooked fall meal (click the link to get some great new menu ideas). Cherish these times, slow down, and be grateful for the relationships in your life. Family meals are can be a time when you can learn what’s going on in everyone’s lives, when you can spark up a fun conversation, and just enjoy sweet company!
If you are like me, you've already begun to think about all the dishes you will "get" to prepare, events you will be going to, and the "full" (not busy) (yet wonderful!) schedule the next few weeks hold. Amidst all of the "fullness" of the season let's stay focused on our goals and be diligent even through the holidays! There will be times when we will have a treat that maybe we didn't plan for or a day when we will miss a workout- BUT what is important is that you do not allow that to completely take your eyes off of your goals and your progress. If you put that small slip behind you but get right back on track, you will find that you are even better than before!! Patience and perseverance will be the name of the real holiday game!!
Give each day your best in body, mind and spirit as you seek to become healthier and follow the Lord more each and every day!
As you prepare for Thanksgiving, here are a few GREAT tried and true recipes from our amazing friends at Fire & Flavor that you can prepare for your family and guests. These dishes are DELICIOUS and so good for your body. You will be left satisfied and not have the miserable fullness that we have all experienced! Treat your body right this Thanksgiving and IT will be thankful!!
Check out these great recipes from our client Gena Knox and her company Fire and Flavor!
Spice Rubbed Apple Smoked Turkey
Prep Time: 30 minutes + brine time
Cook Time: About 2 ½ hours
Yields: 8 servings
Ingredients:
- 1 - Fire & Flavor Turkey Perfect Herb or Apple Sage Brine Kit (with bag)
- 12-pound fresh turkey, neck and giblets removed
- 2 large aluminum roasting pans
- 12 whole carrots
- 3 tablespoons canola oil
- 2-3 tablespoons Fire & Flavor Turkey Rub
- Cotton string for tying
- Fire & Flavor Premium Lump charcoal
- 5 cups Fire & Flavor apple wood chips, soaked
FIRST The day before cooking turkey, prepare brine according to package directions. Place turkey, breast side down in brining bag set inside an ice filled cooler. Pour prepared brine and ice water over turkey. Seal bag making sure to press out any extra air. Brine for 12 hours or 1 hour per pound of turkey.
NEXT Remove turkey from brine, pat dry, but do not rinse. Allow turkey to sit at room temperature for 30 minutes before smoking. Prepare charcoal grill for indirect heat (if using a Big Green Egg use deflector plate) and heat to 325°F. Double stack aluminum trays and line with carrots. Place turkey on top of carrots and brush with oil; rub with Turkey Rub making sure to coat all sides. Tie turkey legs together with cotton string and tuck wing tips under.
LAST Add 2 cups of wood chips to charcoal and place turkey over indirect heat. Close lid and cook for 1 hour. Add additional wood chips and, if necessary, more coals to keep grill heated to 325°F. Close lid and continue cooking turkey until meat thermometer inserted in thickest part of breast registers 165°F (cooking time is usually about 12 minutes per pound of turkey). Carefully remove turkey and pan from grill and let rest for 30 minutes before carving.
You can brine your turkey a day or two in advance. Place brined turkey on rimmed baking sheet and refrigerate, uncovered) for up to 24 hours before cooking.
Wheatberry Salad with Brussels Sprouts, Dried Cherries, and Pecans
This salad is delicious served warm or room temperature and leftovers are perfect over a salad. If you want to make ahead, toss bacon, pecans and sprouts just before serving.
Prep Time: 20 minutes
Cook Time: 1 hour
Yields: 8 servings
Salad:
- 4 cups water
- 3 cups low-sodium chicken stock
- 2½ cups wheat berries
- 1 teaspoon salt
- 2½ tablespoons olive oil
- 2½ tablespoons lemon juice
- 1/3 cup dried cherries
- 1/3 cup toasted pecan halves, roughly chopped
- 3 strips bacon, crumbled
Sprouts:
- 1¼ pounds Brussels sprouts, trimmed
- 1 tablespoon olive oil
- 2 teaspoons Fire & Flavor Chicken Rub
FIRST In a large stock pot, bring water and stock to boil. Add salt and wheat berries, reduce to a simmer, cover, and cook for about 45 minutes or until berries are tender, but still have a bite. While berries are cooking, combine lemon juice and olive oil and set aside. Drain berries, toss with half of dressing; set aide.
NEXT Preheat oven to 425°F. Halve or quarter Brussels Sprouts, depending on their size. Spread in an even layer on a rimmed baking sheet coated with oil. Drizzle sprouts with oil and sprinkle with Chicken Rub. Toss and spread in an even layer, cut sides down. Roast for about 20 minutes, until edges are brown and crispy, tossing half way through. Remove from oven and combine with wheat berries.
LAST Toss wheat berries with cherries, pecans, bacon, and remaining dressing. Season to taste with salt and freshly ground black pepper. Serve room temperature or warm!
Roasted Delicata Squash and Arugula Salad
We love this fall harvest salad with almost any meal. Delicata squash is easy to slice and roast and adds a slightly sweet, but hearty element to any salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 6 servings
- 3 medium delicate squash (about 3 pounds)
- 2 teaspoons brown sugar
- 1 tablespoon olive oil
- 8 cups baby arugula
- 3 ounce fresh goat cheese, crumbled
- ½ cup pomegranate seeds
- ½ cup toasted pecan halves
Dressing:
- 3 tablespoons sherry or red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ cup olive oil
FIRST Preheat oven to 425°F. Cut squash into ½-inch slices and scoop seeds out with a spoon. Coat two rimmed backing sheets with a little olive oil. Toss squash with brown sugar and oil and spread in a single layer on baking sheets. Roast for 25-30 minutes, until both sides are golden brown, flipping until half way through.
NEXT While squash are roasting prepare dressing. Whisk vinegar, mustard, honey, and oil; season with kosher salt and freshly ground black pepper.
LAST Toss arugula with enough dressing to coat. Arrange in a large, shallow bowl or platter and top with squash rings, cheese, pomegranate seeds, and pecans. Serve immediately.
In addition to these excellent recipes, check out some of our favorite at home workouts! You can find workouts and workout videos on our website HERE and videos on YouTube HERE! We hope that you will check them out and use them during the holidays!
Continue to honor your body this weekend by putting in-season, nutrient-dense vegetables on your dinner plate! We would love to have you sweat and get those muscles toned before the game, join us 8 AM on Saturday morning! You can find more recipes, workouts, and inspiration on our TransFit app!
Next week we will be open Monday, Tuesday, and for two sessions on Wednesday! We will be CLOSED Thursday and Friday, but open for session on Saturday morning!
Wednesday will be the LAST day to weigh in for Holiday Extravaganza! The pot is HUGE this year but our hope is everyone will get their money back in January! We have amazing prizes for the top 20 biggest losers!
Check out our new SPECIAL LIMITED -TIME Transformational Holiday Bundle with three of our favorite eBooks. Check out how you can transform in body, mind, and spirit over the holidays HERE!
We look forward to seeing you in the studio!
Blessings,
Team TransFit
