August 2014 Newsletter!

August is upon us!

This marks the final month of summer vacation for the kids and teachers out there! I hope everyone is having an amazing summer and making some great memories with family and friends.

In the Fitness You Can Live With World a few exciting things have been happening.

I am happy to announce that www.fitnessyoucanlivewith.com is now an official website. Yay!
Now you can easily access all of my information as far as rates and services, recipes,contests etc.
There are also links to hook you up with my Facebook page, Pinterest  as well as Instagram. #fitnessyoucanlivewith

So please take advantage of all the useful info I try to get out to you to keep you on track or motivated to live a healthier life.
Refer a friend or family member to the site and help spread the word of health and fitness.
Check out my services, I do more than just personal training. I offer a wide range of nutritional services,educational consultations and group sessions. I will even come to your home and help you learn how to cook better food in the kitchen!

Here is a great summer recipe to try out that uses a wide array of vegetables and tastes amazing on a hot August day! My own personal Gazpacho soup recipe. Give it a try and let me know how you like it…or love it!

KELLY’S GAZPACHO SOUP

GAZPACHO SOUP IS A FUN REFRESHING SOUP TO HAVE IN THE SUMMER BECAUSE IT IS SERVED CHILLED AND LOADED WITH FRESH VEGETABLES. YOU CAN REALLY PUT IN ANY VEGGIES THAT YOU LIKE BUT HERE IS MY VERSION, you can use any amount of veggies you like. This amount will make a large batch with many servings.
INGREDIENTS:
1 red pepper
1 green pepper
1 yellow pepper
2 large carrots
1 zuchinni
1 yellow squash
6 organic baby dill pickles
3 medium size tomatoes (I roast them in the oven with 3 cloves garlic and a little olive oil and sea salt)
1 tub of fresh salsa
1 large container of organic vegetable broth
Red wine vinegar (I just eyeball it but probably around 1/3 cup)
Juice of 1 lemon
1 cup of chopped celery
1 cup of green onions
½ cup of fresh Italian parsley
A few dashes of low sodium Worcestershire sauce
DIRECTIONS
Chop up all the veggies into bite size pieces and throw into a large pot, add the vegetable broth, vinegar, lemon. If you roast the tomatoes just arrange on a baking sheet and roast for 20 min along with 3 cloves of peeled garlic. Add the tomatoes and garlic to the food processor just to chop them up. (not blend)
Add everything together, I season the soup with fresh black pepper, a little sea salt and ms. Dash fiesta lime or one of the other ms dash varieties add really nice flavor.
The soup is great served with whole grain croutons on top as well as diced avocado.
To get in some lean protein with your soup you can serve with a side salad topped with grilled chicken, fish or black beans, or grilled tofu as an option.

gsoup

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