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,

Notes from a Cooking Class - Great tips for Nearly, Newly, and Already-Weds!

As some of you remember from a previous post, I met Chef Mary Ellen at an event and signed up for one of her cooking classes. Those who know me were a little surprised ... not because I am a domestic goddess and don't need any pointers - quite the opposite! I have never shown much interest in this subject, until lately. Maybe my wine tasting business has expanded my horizon in the whole arena of food and wine - or maybe I have been enjoying more wine and realize it might be a good idea to add a little food to the equation. In any case, I went, I cooked, and I loved it! 10 of us gathered in a catering kitchen in Manhattan Beach and after 2 hours of slicing, chopping, combining, stirring, mincing, grilling (yes, we covered it all), we ended up with Stuffed Pasta Shells, Halibut Fish Tacos, Wok-fried Chicken, Chicken Cilantro Soup --- and Dark Chocolate Cookies with Hazelnuts and Dried Cherries. Here are a few of Mary Ellen's tips that might help you "Nearly, Newly and Already Weds" ---- as well as the "Single Chefs" out there:

Supplies to keep in your pantry:
Chicken Broth
Kosher Salt
Olive Oil
Vinegars
Canola Oil
Pasta
Black Pepper
Rice
Sugar
Unbleached All-Purpose Flour

Dry Goods to keep on hand:
Garlic
Onions
Potatoes

Things in the Fridge:
Butter
Mustard & Mayo
Parmesan Cheese

With these items available, all you need is a quick trip to the store for fresh items, and creating a meal (should be) easy.

Here are some interesting tips we learned:

SALT: The standard salt that most of us have in our cabinet can taste metallic and should be replaced with Kosher Salt for everyday cooking (Smart & Final), Fine Sea Salt for baking (Trader Joes), and Maldon Salt as a finishing touch. This salt has a very heavy grain and you just need a pinch.

SPICES: Usually need to be replaced after they have been opened for 6 months to a year. To test, rub the spice in your fingers. If the color is off and/or you can't really smell it --- toss it! (Seems obvious, but if you're like me, you probably have a cabinet filled with spices - that are "scary" old!)

KNIVES: You only really need a couple in the kitchen. It's better to invest in just the few you need rather than the whole blocked set ... something to keep in mind when you are registering for your wedding gifts! She suggested a large chef knife, a santoku knife (serrated), a large bread knife and a paring knife. Depending on how often you use them, you should get them sharpened professionally every 6 months to a year. Local readers might want to visit a vendor in the Manhattan Village Mall who sharpens knives and charges by the inch.

Now for a recipe....My cooking partner and I made the soup, and it was absolutely delicious. If I can do it ---- anyone can do it. Of course, Mary Ellen was on-hand to answer questions, but it was actually pretty easy and is a great item to make in bulk and freeze...

Chicken, Cilantro and Rice Soup (Serves 4-6)

2 tablespoons canola oil
1 1/2 cups diced yellow onion, about 1 medium
1 tablespoon minced garlic cloves (available already peeled in a container at Maraki Market)
1/4 cup seeded and diced jalapeno
1/2 teaspoon ground cumin
3 piquillo peppers, pat dry and diced (available in a jar at Trader Joes)
1 (14.5 ounce) can fire-roasted diced tomatoes
2 (24 ounce) containers chicken broth (free range, organic)
3 cups shredded cooked chicken (easily made from pre-roasted chicken)
1 cup long grain rice
1 cup chopped cilantro leaves
Kosher salt
Freshly ground black pepper

Garnish with: diced avocado, shredded jack cheese or cheddar cheese, sliced green onions and tortilla chips

Heat canola oil in a large saucepan. Add onions and saute over medium heat until soft, about 5 minutes. Add the garlic, jalapeno and cumin, cook until fragrant, 1-2 minutes. Stir in the piquillo peppers, tomatoes, and chicken broth and bring to a boil. Turn down heat and add shredded chicken and rice, gently simmer for 15 minutes or until rice is tender. Stir in cilantro leaves and season to taste with salt and freshly ground pepper. Serve immediately with garnishes.

I hope you enjoyed a glimpse of my experience.
Bon Appetit!