As a nutritionist and fitness trainer, one of the most gratifying experiences is watching clients succeed and achieve their goals. It’s an almost indescribable feeling. And I’m sure anyone who works as a coach, no matter what the field, understands what I mean.
For us, it’s way more than just “a job”. Our role is to assist our clients in improving their lives. But all we do really, is provide them with the appropriate tools to succeed. Whether they decide to use them or not, is totally up to them.
Even the most talented coach will fail without the client’s full commitment. The inner strength, the motivation, the determination, the discipline. That, is all on them. So the success, is all theirs. And to see all their hard work pay off, is a feeling money can’t buy. That’s one of the main reasons I decided to go into this field to begin with. And every success story reminds me that I made the right choice.
A big shout out to our friend Cindy, who has been working extremely hard over the past two months to achieve her goal. You are doing an amazing job and you are a true inspiration to us and all the people who love you. Keep up the good work!
Pasta with a Middle Eastern twist! Lemony and slightly sweet, this recipe is a light and refreshing alternative to traditional pasta sauces.
- CELERY BROTH
- 10 celery stalks, cleaned and strings removed, chopped
- 1 1/4 cups chopped fresh parsley
- 5 garlic cloves, sliced
- 2 tbsp extra virgin olive oil
- 2–28 ounce cans diced tomatoes
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp freshly squeezed lemon juice
- ISRAELI COUSCOUS
- 1 tbsp extra virgin olive oil
- 1 3/4 cups dry Israeli couscous
- 2 cups water
- 1/2 tsp salt
- In a large soup pot, saute garlic, parsley and celery in olive oil at medium-high heat, for about 10 minutes, until tender
- Drain canned diced tomatoes and reserve the liquid. Add tomatoes to the pot and cook at high heat for 10 minutes, stirring frequently
- Add salt and sugar, reserved tomato and lemon juice. Bring to a boil and simmer, covered, for 15-20 minutes
- In the meantime, prepare the couscous. In a large skillet, saute Israeli couscous in olive oil at medium heat for 5 minutes
- Add water and salt, bring to a boil and simmer, covered, for 15-20 minutes until couscous is tender and the water had been absorbed
- Spoon a generous amount of broth over warm couscous… and enjoy!
- NOTE: Leftover celery broth can be frozen for later use.
Saute garlic, parsley and celery in olive oil at medium-high heat until tender
Saute Israeli couscous in olive oil for a nuttier, deeper flavor