Holiday Help

I am so proud of my campers!  I have had several campers continue to come to Boot Camp even in the face of injury, life transitions and aging aches and pains.  Doing fitness together is a great encouragement and whatever the obstacle, we plough through as a TEAM!  And we like to buy shoes together too, lol.  We have great fun and always a great source of joy in my life.

The Patriot Games Mud Run is quickly approaching and several campers have signed up.  I am still doing free camps in Denton every Saturday and I encourage anyone participating to get focused, as there are 18 obstacles along with lots of mud and running!  Make sure that if there are any areas that need tightening up, put them in priority for race day!

How 'bout American Idol folks!  Yup, I am a fan, and while some performances were not really my, uh, cup of tea, I got me some Tim McGraw and now I can die happy!  Steven Tyler rocked the house in every classic way, so it was a good night over all, just had to get my shout out for the fans!

Another weekend is here, the days go by fast and Memorial Day is soon encroaching.  Any big plans?  Will it be a splurge day?  One of the best ways to keep it light is to bring a few of you own healthy favorites.  Chances are someone else will like it too.  Right now I am thinking shrimp.  I know, many others are thinking buttermilk fried chicken and homemade ice cream.  But I saw a recipe that got my attention and cold shrimp is a great picnic day food!

This recipe comes from Best of the Best Cookbook Recipes, compiled by FOOD & WINE magazine.

Florida Coast Pickled Shrimp

Serves 6-8

This would look great served in individual glass wide mouth mason jars!

One 3 oz. bag of crab boil spices (such as Zatarain's)

4 tsp. kosher salt

2 lemons quartered

2 lbs. medium shrimp, peeled and deveined

2C vegetable oil

1 C red wine vinegar

1/2 C fresh lime juice

2 T Creole mustard

2 tsp. black peppercorns

2 tsp. fennel seeds

1 tsp. crushed red pepper flakes

4 garlic cloves, peeled and crushed

4 bay leaves

2 large sweet onions (vidalia), thinly sliced

2 large carrots, thinly sliced

2 lemons, thinly sliced

Combine crab boil, 2 t. salt,  lemon and 8 C water.  Bring to a boil and boil 5 minutes.  Add shrimp and cook until pink, about 3 minutes.  Drain and discard all but shrimp.

In a small saucepan whisk oil, vinegar, remaining spices, 2 remaining tsp. of salt and bring to a boil.  Lower heat and simmer for 2 minutes.  Take off heat and add carrots and onion and let cool completely.

Place shrimp in non reactive bowl (non metal) or large ziplock bag, cover with marinade and lemon slices and mix well.  Refrigerate 8 hours, shaking the bag every 4 hours.  Can marinate up to 2 days.

When serving, take out shrimp and goodies with slotted spoon, reserving only enough juice to keep moist.  

I will post a few more recipes next week to help keep it light but tasty.  STAY FOCUSED on ONE THING.  It hasn't been 6 weeks yet!  If you have gotten off track, get back on.  I will post some fitness "rituals" next week to help cut down on cheats and excuses.

Give your body the best!