South Bay Personal Trainer Helps Brides Look Their Best in Their Dress!

Hello Brides, Grooms and Friends!

Jump into the new decade with Maria Mizzi, the South Bay's Personal Trainer dedicated to helping brides, bridesmaids and mom's look their best in their dress! I have had the pleasure of working out with Maria for over 6 months and she is responsible for getting me to the "start line" of my first 5K. When we began our training, I was huffing and puffing after 2 minutes of running. She worked with me to build up my cardio strength - and I did the race with a smile on my face - plus I'm feeling great and looking forward to another race! Maybe I'll see some of you at the Super Bowl 5k in Redondo Beach.

But - enough about me and how cool I am because I work out with the best personal trainer in town! Maria offers "Legendary" Brides, Moms and Bridesmaids a "Countdown to the Gown" program to help you look your best on the "big day". Now is the time to contact her to set up a complimentary consultation to determine your individual goals and create a program for your individual needs and result time frame.

In addition to the actual workout, she pays close attention to what you tell her and follows up with information on stress relief, nutrition and lots of healthy information that pertain to your goals. Here is a sample of a recent recipe I received as a follow up from my workout. I was looking to add more healthy vegetables to my diet:

"Good for the Thighs .. Chicken and Veggie Sides"

A delicious recipe by Chef Gavin Murphy - recommended by Maria Mizzi

Serves 4

Marinade:

*1⁄4 cup fresh marjoram – chopped 1⁄4 cup fresh basil – chopped 1 tsp salt 3 garlic cloves – minced 1 chipotle pepper – chopped 1⁄2 tsp chili flakes 1 cup olive oil

*1 zucchini – halved lengthwise 1 Japanese eggplant – halved lengthwise 2 yellow squash – halved lengthwise

*4 Roma tomatoes – halved lengthwise 2 tbsp olive oil 2 tbsp fresh thyme – chopped 1⁄4 tsp salt 1⁄4 tsp pepper drizzle balsamic vinegar

DIRECTIONS:

*Begin by mixing all the marinade ingredients together in bowl.

*Add chicken breasts and marinate for at least 2 hours but over-night if you wish, refrigerated.

*Remove chicken from fridge at least 30 minutes before cooking to enable to return to room temp. *Pre heat oven to 400°F (200°C).

*Meanwhile as chicken is marinating, mix the cut vegetables together with the olive oil, thyme, balsamic, S&P. Toss thoroughly.

*Pre heat grill pan on medium high heat for 2 minutes. Sear chicken breasts on both sides for 3 minutes until golden. Place on foiled oven tray and pop in oven for 6-7 minutes or until internal temp 165°F.

TIP: Add 1 cup chicken broth in the pan with the chicken. The broth creates steam in the oven and will help keep the chicken moist.

*While chicken is cooking, cook all veggies on same grill for 4-5 minutes each side.

*Once the chicken is cooked, remove from oven and let rest for 4 minutes in order for the juices to redistribute back in the meat (and not all over your cutting board).

*By the time the chicken has rested, the veg will be cooked through. If you find the veggies are beginning to burn, turn the heat down to medium.

*Cut the zucchini, squash and eggplant into bite size slices and divide equally between everyone.

Enjoy!

Cheers,