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Wrapping Up the Year – Then Think About Our Next Transformation Challenge
Solving Problems
When it comes to fitness and nutrition programs its amazing how all over the board our industry can be.
How do you know one program works over another?
For me if I was in your shoes I would want to know if other people have been in the same situation and then have they gotten the results I desire.
Pretty simple, right?
Most trainers or programs either neglect to highlight the amazing stories of their clients. These stories are inspiration of people who have been in your shoes and have fought adversity.
I still get choked up listening to them. (Check out some real stories HERE.)
What I think fitness and nutrition programs should work on is how to solve client problems.
What do I need to eat and when?
What workout is most effective for me to get results?
Time, how to carve out time for ME?
I’m post a surgery or physical therapy what do I need to do to keep me safe?
How do I keep it from getting boring?
TIME…did I say time already?
Listening to clients and understanding what they need is important. Another huge spot is Accountability. We all seem to have a decent understanding of what to do, its doing it. Then doing it again and again, even when we don’t want to.
So what problems can we help you solve?
Reaching out is one of the hardest things to do but it is so worth it in the end.
I’ll go back to these amazing stories, these stories are not about me, they are about the real people who have worked through each set back, have worked through previous health issues and won.
Each person is different but we just want to know that someone cares about us and can help us win.
If you need help winning, let me know.
We can jump on the phone for a few minutes and talk about you!
Let me know how we can help,
Arin
4 Tips to Help You Through the Holidays
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Butternut Squash and Spinach Lasagna!
Ingredients
- 2 teaspoons canola oil
- 1 1/2 cups vertically sliced red onion
- 1 1/2 tablespoons sliced garlic
- 1 (6-oz.) pkg. baby spinach
- 3/4 cup plain 0% fat-free Greek yogurt
- 1/3 cup 1% low-fat milk
- 3 ounces sliced part-skim provolone cheese, torn into small pieces
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs
- 1 (20-oz.) butternut squash
- Cooking spray
- 1 cup part-skim ricotta cheese
- 1 1/2 ounces Gruyre cheese, grated (1/3 cup)
How to Make It
Step 1
Preheat oven to 350°F. Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add spinach; sauté until wilted. Remove from heat. Place yogurt, milk, and provolone in a blender; blend 20 seconds. Add flour, salt, and eggs; blend 1 minute.
Step 2
Peel neck of the squash. Cut neck from bulb. Cut neck into 24 (1/8-inch-thick) slices using a knife or mandoline. (Use bulb for more slices if needed.)
Step 3
Place squash slices in an 8-inch square microwave-safe glass baking dish; cover with plastic wrap. Microwave until squash slices are almost tender, about 4 minutes. Remove squash from dish. Coat dish with cooking spray; spread 1/2 cup yogurt mixture in bottom of dish.
Step 4
Shingle one-third of squash over yogurt mixture. Top with one-third of ricotta cheese, one-third of spinach mixture, and one-third of remaining yogurt mixture. Repeat procedure twice, ending with yogurt mixture.
Step 5
Sprinkle lasagna with Gruyère. Cover dish with foil; bake at 350°F for 50 minutes. Remove from oven. Turn on broiler with oven rack about 8 inches from top. Remove foil from dish; broil 4 minutes or until lightly browned. Remove from oven; loosely cover, and let stand 20 minutes. Cut into 6 rectangles.
Nutritional Information
- Calories 252
- Fat 12g
- Satfat 6g
- Unsatfat 5g
- Protein 19g
- Carbohydrate 17g
- Fiber 3g
- Sugars 6g
- Added sugars 0g
- Sodium 597mg
- Calcium 43% DV
- Potassium 9% DV
Chorizo and Pumpkin Soup!
Ingredients:
- 1 tbsp. olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp. dried marjoram
- 1 tsp. dried oregano (Mexican oregano if you have it)
- 1/2 tsp. ground cumin
- 2 x 15oz cans pumpkin puree
- 3 cups chicken broth
- 1/2 lb. fresh ground chorizo sausage
- Salt and black pepper to taste
- Fresh cilantro to garnish, chopped
Directions:
- Warm the olive oil in a large Dutch oven on medium heat for about one minute. Sauté the onion for about 6 minutes until it’s translucent.
- Add the garlic and other spices, and sauté for about 30 seconds.
- Add the pumpkin and chicken broth. Stir to combine.
- Raise the heat, bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes. 3.
- Meanwhile, sauté chorizo in a separate pan over medium heat until completely cooked (about 5 minutes) and set aside.
- After 20 minutes, blend the soup until it’s completely smooth and then return to the pot. 7. Stir 90% of the chorizo. Season to taste.
- Plate and garnish with leftover chorizo and cilantro. Enjoy!
