Schnell Schnell - Boot Camp - San Francisco

Hola!

Sun, 24 Jan 2010 18:58:54 +0000

Just a quick hello from beautiful Puerto Viejo! It’s truly a paradise down here, the area is lush and tropical, the weather is just perfect to sit outside all day and night in a shirt and the ocean is refreshing without being cold. I’ve met great people – locals as well as tourists like me – and everyone is very friendly, happy and caring.

Today is a special day. Not only has it been exactly a week since I got here but I also acquired a surfboard just a couple of hours ago. Still needs a leash but I already tried it out paddling in the ocean for a while. It’s quite a different feel from the 8′ board I use at home – it’s only 7′ and oh boy, quite a challenge in balancing. Luckily, the water is very flat today, so I spend a good hour paddling around, falling off the board and climbing back on. I’m very glad the beach is deserted!

In other news:
Apart from relaxing I’ve talked to a bunch of people about the volunteer projects we’re organizing for March. If you don’t know yet, I’m involved in ‘Surf For Life‘, a San Francisco based non-profit that offers volunteer trips to anyone interested in making a difference for the inhabitants of coastal communities. All hands-on work is focused on schools, education and access to education. It looks like the projects will include the repair of a suspension bridge that’s vital for the indigenous Bribri to access town for food, water, schools and trade. Also, the basketball court in town urgently needs new surfacing, especially since most kids play barefoot. The basketball program is one of very few offerings for the local kids to spend afternoon and evenings. We’re hoping to put up lights as well, so they got a great place to go to to spend their evenings. More work will come up around the local schools and ‘El Puente – The Bridge’, a local non-profit focusing on providing much needed community services to the indigenous Bribri. I’ll keep you posted. www.surfforlife.org

I hope you’re all well and sending you a ton of sunshine!

Pura Vida,
Jeannette

P.S. Pics coming soon

Last Beach Boot Camp & Fundraiser!

Wed, 06 Jan 2010 17:11:10 +0000

Beach Boot Camp Fundraiser
Sun, Jan 10th 2010 10-11:30AM
Ocean Beach, stairs #4
(Great Highway at Balboa St)

Work out for a great cause: I’m asking for a $25 donation (or whatever you can give) benefiting my fundraising goal for a volunteer trip I’m taking in March 2010. This trip is organized by Surf For Life, a local registered non-profit organization. All donations are fully tax deductible. More info at www.surfforlife.org.

Stick with your New Year’s resolutions and enjoy intense workouts with a fun group of like-minded people!

I’m looking forward to kicking your bootie,
Jeannette

Special Saturday Workouts

Mon, 21 Dec 2009 22:34:36 +0000

Join us for our Special Holiday & New Year Beach Workouts!

Every Saturday morning for the next 3 weeks, free for Bootie Campers. Feel free to bring family & friends!

Santa on the Beach
Sat, Dec 26th 2009 10-11:30AM
Ocean Beach, stairs #4
(Great Highway at Balboa St)

First Beach Boot Camp 2010
Sat, Jan 2nd 2010 10-11:30AM
Ocean Beach, stairs #4
(Great Highway at Balboa St)

Beach Boot Camp Fundraiser
Sun, Jan 10th 2010 10-11:30AM
Ocean Beach, stairs #4
(Great Highway at Balboa St)

Stick with your New Year’s resolutions and enjoy intense workouts with a fun group of like-minded people!

I’m looking forward to kicking your bootie,
Jeannette

I’m asking for a $25 donation (or whatever you can give) benefiting a volunteer trip I’m taking in March 2010. This trip is organized by Surf For Life, a local registered non-profit organization. All donations are fully tax deductible. More info on www.surfforlife.org. Why wait with your new year’s resolutions?

Holiday Schedule

Mon, 21 Dec 2009 21:46:33 +0000

Tue, Dec 22 & Wed, Dec 23: Regular classes
Thu, Dec 24 & Fri, Dec 25: No classes

Tue, Dec 29 & Wed, Dec 30: Regular classes
Thu, Dec 31 & Fri, Jan 1: No classes

Additional Holiday Workouts — free for Bootie Campers: Sat, Dec 26 & Sat, Jan 2
(see separate post for details!)

Happy Holidays to you and your family!

FIG SALAD WITH GOAT’S CHEESE YOGURT

Sun, 18 Oct 2009 03:49:20 +0000

FIG SALAD WITH GOAT’S CHEESE YOGURT OVER PEPPER CRESS

Serves 6:

1/2 cup goatâ€™s milk yogurt (can be replaced with regular yogurt)
1/2 cup soft fresh goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon (scant) vanilla extract
2 tablespoons fresh lemon juice
24 ripe black Mission figs, halved lengthwise
Fleur de sel (optional)
2 bunches pepper cress or watercress, thick stems trimmed (about 4 cups)
1 cup (loosely packed) small mint leaves
Extra-virgin olive oil
1 dried Indonesian long pepper* (also known as Balinese long pepper; available at specialty foods stores, Middle Eastern markets, and from zingermans.com)

Whisk together first 5 ingredients in medium bowl. Season with salt and reserve. Sprinkle figs with fleur de sel; set in center of plate. Drizzle dressing on figs; scatter pepper cress and mint over. Season with olive oil and Indonesian pepper.

Enjoy!

[Source: Epicurious.com]

SPICED PUMPKIN, LENTIL & GOAT CHEESE SALAD

Fri, 11 Sep 2009 23:04:52 +0000

SPICED PUMPKIN, LENTIL & GOAT CHEESE SALAD

Serves 6:

3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375Â°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

[Source: Epicurious.com]

Gym Myths – esp. for Women

Thu, 06 Aug 2009 18:35:30 +0000

Ladies (& Gentlemen), check out this article – you’ve probably heard some of this stuff before…

Stumptuous.com

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

Thu, 06 Aug 2009 18:26:35 +0000

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

1 red jalapeÃ±o chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Prepare barbecue (medium-high heat). Thread jalapeÃ±o and garlic clove onto metal skewer. Brush jalapeÃ±o, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeÃ±o, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

Peel charred parts of skin from bell peppers and cut stem from jalapeÃ±o, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.

Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

Enjoy!

[Source: Epicurious.com]

FRESH GREEK STYLE SALAD

Thu, 06 Aug 2009 18:22:34 +0000

Fresh Greek-Style Salad

3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 pound beefsteak tomatoes, cut into 1-inch-thick wedges
1/2 medium red onion, thinly sliced crosswise
1 head radicchio (1/2 pound), halved lengthwise, then thinly sliced crosswise
1 head romaine, coarsely chopped (6 cups)
2 small cucumbers, peeled if desired, halved lengthwise, then thinly sliced crosswise
2/3 cup mixed Greek olives (1/4 pound)

Whisk together lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl until sugar and salt have dissolved.

Add oil and whisk until combined well. Stir in tomatoes and onion and let stand 10 minutes.

Add remaining ingredients and toss to coat.

Enjoy!

[Source: Epicurious.com]

GRILLED SWEET & STICKY BBQ BEEF RIBS

Thu, 02 Jul 2009 22:43:09 +0000

GRILLED SWEET & STICKY BBQ BEEF RIBS

Serves 6:

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper

3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt

Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)

Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)

Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

Enjoy!

[Source: Epicurious.com]