November 2019 Newsletter
November Video Tip Clip: A Very Brady Transition
I’ve come to learn that one of the most important duties of a CEO is to recognize talent and make sure it’s NOT underutilized. For those of you who don’t know, Brady makes a lot of YouTube videos for an endeavor of his own. I possess neither the time, nor the skill to produce as nice of videos each month, as he makes every week! So it is my pleasure to turn over this portion of our newsletter to Brady as we move forward. I’m confident he’ll continue to provide you with high-quality content, similar to what we’ve provided in our monthly video tip clips these past several years…just prettier than before!
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New Businesses
Last month’s spotlight article was about “New Faces.” I was very happy to share that we’d recently welcomed Brady Oakey and Lisa Russell as the newest members of our staff. This month, I’m pleased to say that following those new faces, we’re now welcoming new businesses! Of course Brady is welcoming new personal training clients, including yours truly, and you’re certainly welcome to train with him too! We’re also very pleased to announce that we’ve been on-boarding new corporate clients as well.
Signature Performance has now joined great companies like Catholic Mutual Group, Jet Linx and Securities America, by engaging us to reduce the stress, and improve the health of their staff, with our on-site group exercise classes (specifically Undesk Your Body™). And the folks out at West O Fitness have even engaged us to help them tweak their existing personal training program! We feel truly inspired when we see companies like these. Companies lead by folks who, like us, are committed to offering the very best services to their staff and customers alike.
Whether you’ve been considering hiring a personal trainer for yourself or a family member…or whether your office is in need of a new on-site wellness program, we’re here to help. I’m very proud of the growth our business has seen, and the (fat) losses our clients have achieved lately. Let’s make sure you’re a part of both!
Yours in health,
Robert Kennedy
President & CEO
We think you’re the best! If the feeling is mutual, please tell the world!
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Lean Pork and Hominy Verde Stew
Ingredients
1 pound small, fresh tomatillos
2 cups (473ml) low sodium chicken broth, divided
1 1/2 tablespoons olive oil
1 pound 4 ounces (567g) pork tenderloin, fat trimmed
1/2 teaspoon salt
1//4 teaspoon pepper
1 medium onion, chopped
1 large carrot, sliced into coins
1 celery stalk, chopped
1 tablespoon chopped garlic
2 teaspoons cumin
1 1/2 teaspoons Mexican oregano (or Mediterranean)
1 can (425g) hominy, rinsed and drained
1 small can (113g) mild Hatch chilies
1 small zucchini, chopped
2 tablespoons chopped cilantro
1 tablespoon brown sugar (packed), or honey (optional)
1/2 avocado, pitted and diced
2 radishes, sliced
Directions
Soak the tomatillos in hot water for a few minutes to make the papery skins easier to remove. Drain, remove skins and discard. Quarter tomatillos and place in a blender with the broth and blend until nearly smooth. Set aside.
Heat oil in a large Dutch oven or soup pot over medium high heat. Season pork all over with salt and pepper and add to the pot. Sear meat until golden brown all over, about 5 minutes total. Reduce heat to medium if the pot begins to smoke. Transfer the pork to a plate. It will finish cooking later.
Add onions, carrot, and celery to pot and sauté until onions are tender, 4 minutes. Add the garlic, cumin, and oregano and sauté until fragrant, 45 seconds. Add the tomatillo mixture and scrape any browned bits on bottom of pot. Stir in hominy and chilies and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes.
Meanwhile, slice the pork tenderloin crosswise into 1/2-inch thick slices. Cut slices into bite-size pieces. Add to the soup along with the zucchini and cook over low heat, covered, until the pork is just cooked through and the zucchini is crisp-tender , about 4 minutes. (Do no simmer too vigorously or the pork will become tough.) Add the cilantro and sweetener, if desired. Serve, sprinkled with avocado and radishes.
Serves: 6 | Serving size: 1 3/4 cup (414ml)
Nutrition (per serving): Calories: 254, Total fat: 9g, Saturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 50mg, Sodium: 529mg, Carbohydrate: 21g, Dietary Fiber: 5g, Sugar: 10g; Protein: 23g
This recipe courtesy of: MyFitnessPal