One of the many things in life I am incredibly fortunate to have are strong and powerful women surrounding me on every corner — and my good friend, Kristi, is no exception! While I am sneaking in extra chunks of butter into my velvety cheddar cheese potatoes, Kristi is inspiring women of all shapes and sizes across the nation to join her and her partner Ryan in bettering themselves with their exclusive health-focused getaways.
The retreat coming up in April will be held in the Smokey Mountains, TN where they will incorporate nature’s unparalleled elements along with their strong fitness background to create a week-long escape dedicated to weight loss, strength building and all around self-improvement. Along for the journey will be an expert nutritionist who will not only prepare the daily meals, but teach and motivate you to take the initiative in jump starting a healthy lifestyle.
They will be offering several retreats throughout the year in multiple hot spots across the US, so whether you are looking to drop some inches quick or to just rediscover that lost motivation check out Kristi and Ryan’s website: Fat Camp Retreats — you may just see me there (but, ahem…just keep the cheddar potatoes between us).
Brussel sprouts are such a touchy subject. They are the vegetable everyone loves to hate. I too was once a brusselbasher but I vividly remember the moment my feelings changed. There is a well-known restaurant in Cincinnati, called Boca (if you are ever in the ‘nati you must go), and on the menu are caramelized brussels sprouts. When I dined at Boca for the first time this was an appetizer on the menu (that’s how good it was). They were soft and tender, yet still had a slight bite with the perfect amount of warm brown butter and sweet caramelization. I ate them like candy.
Needless to say, since that experience I have gained a new appreciation for the little black sheeps. It also taught me a valuable lesson in that
butter makes everything better with the right preparation you can bring out different sides of foods that no one has ever seen!
(Measurements are to taste)
- 1 lb brussel sprouts
- handful of dried cranberries
- handful of toasted pecans
- shaved red onion
- olive oil
- lemon juice
- salt and pepper
- parmesan cheese
Cut ends off of brussel sprouts and slice thin. In a large saute pan heat olive oil to med-high and add shredded brussel sprouts. Season with salt and pepper and cook until they begin to brown and are slightly wilted.
Remove from heat and toss with cranberries, pecans, red onion, splash of lemon juice, salt and pepper. Top with shaved parmesan cheese.
As you’ve probably noticed I’ve been on a short hiatus from Daily Crave these last few weeks, and I owe you all my sincerest apologies! My time away has been spent focusing mostly on work, but also included a much-needed break. We did what every other person does in the middle of the nation’s worst winter and planned an escape. Ahhh, a perfect getaway that involved
oceanside pina coladas in the blazing sun with breathtaking views of the surf breathtaking views of …a snow-covered ski mountain?
Now, one would think this was a ski trip, but that would just make too much sense. Our northern getaway to New Hampshire was nothing of the sort. You see, my sherpa of a husband enjoys
torturing challanging himself and hiking up ice-covered peaks for two days straight in single digit temps. I don’t quite get this mentality, similarly to how he doesn’t quite understand how fresh-out-of-the-oven, blueberry-studded muffins on a cold winter night can make me so giddy. So, here is when we just agree to disagree.
(derived from Simply Recipes)
- 3 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted, softened butter
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 1 teaspoon grated lemon peel
- 1 1/2 cup blueberries
- 1 tbsp sugar + 2 tsp cinnamon for topping
Preheat oven to 375 degrees
Grease muffin pan or place wrappers in pan.
In a large bowl mix together flour, baking powder, baking soda, and salt. Set aside.
In a mixer cream butter and sugar until light and fluffy. Add eggs one at a time. And beat in lemon peel. Alternate the dry ingredients with the yogurt in three separate stages, beginning with the flour. Beat until just incorporated. Be sure to not overbeat. Fold in berries.
Spoon in the batter to the muffin tin evenly and sprinkle the top with sugar and cinnamon mixture. Bake for 25 – 30 minutes or until a toothpick comes out clean. Cool for about 5 minutes and serve warm.