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Borecik Recipe: A Taste of Istanbul

A client recently returned from a wonderful trip to Istanbul, Turkey and shared some pics with me. One of the highlights of his visit was taking a cooking class conducted by culinary experts at Cookistan. He learned how to prepare six delicious dishes of Turkish cuisine. Here is one of his favorites, Borecik, a delicious pastry stuffed with ground meat. Enjoy!

Borecik

Ingredients
1 yufta (dough sheet like filo)
1/3 pound ground beef
2 onions, grated
2 garlic cloves, crushed
2/3 cup milk
1 egg, beaten
1 1/4 cups yogurt
salt, pepper and red pepper flakes
olive oil

Directions
Cut the yufta sheet into 4 triangles. In a large bowl, mix the meat with grated onions and a dash of pepper and salt. In a small bowl, mix 1/3 cup olive oil with milk. Brush oil/milk mixture onto the sheets. Carefully spoon the meat mixture on the outer edge of the dough sheet and roll it into a tube. Now coil the tube into a flat disc. Place onto baking tray, brush with egg wash and bake at 400 degrees F for 35-40 minutes. While the pastry is cooking, mix yogurt with crushed garlic in a small bowl. When borecik is done, remove from oven and top pastry with yogurt/garlic mixture.

Optional: Additionally, top borecik with melted butter and red pepper flakes.

Serves 4.

Borecik Recipe: A Taste of Istanbul2015-07-07T13:34:56-05:00

Get Your Balance Personal Training T-Shirts!!

I recently ordered a batch of t-shirts displaying my logo from Sport Products in Oregon, Wisconsin. These Gildan Ultra Cotton t-shirts are high quality, 100% cotton and pre-shrunk. Plus I chose Madison’s favorite color. . . RED. I have ordered these shirts before, and they wear extremely well. The color does not fade and the logo will not crack and rub off. (Just be sure to wash your t-shirt inside out and with cold water.) You can wear this shirt with confidence. You can wear it to the grocery store, to the gym, to a game or just around the house. And you will feel proud to wear it, knowing that you are supporting a trainer (that’s me) who has been helping people achieve their health and fitness goals for 20 years.

7 Medium, 7 Large and 3 Extra-Large adult t-shirts are left. I am selling them for $10 a piece. Payment is by cash or check, and you can pick them up at my studio. Just call or email me before dropping by if I’m in the middle of a training appointment. Thanks in advance.

Tees with logo
Eric and Bob showing off their new tees.

Get Your Balance Personal Training T-Shirts!!2015-06-30T13:39:03-05:00

Book Review: With Winning in Mind

14 years ago I read the book With Winning in Mind by Lanny Basham. I also had the opportunity to listen to him speak at a convention in California. Who is he, what makes his story different and why am I writing about it all these years later? Lanny Basham is an Olympic Gold Medalist in International Rifle Shooting. He won a Silver Medal at the Munich Olympic Games in 1972 and returned to the Olympics in Montreal fours years later to claim a Gold Medal. His story is not one of luck or natural talent or gifted opportunities. He learned about mental toughness, resilience, motivation and other “mental controls” he calls Mental Management.

I have read numerous books by and about top athletes. One thing these athletes all had in common (at least while they were #1 in their sport) was the belief that they could and would win. They knew that they’d prepared as best as they could in the gym, on the court and on the field. They also had winning in their minds. When it was time to start the game, they were relaxed and supremely confident. You could see it on their faces and in their mannerisms. Spectators could mistake their confidence for cockiness or arrogance. Sometimes that was true, but more often than not, the athlete was simply “match ready”.

Hopefully, you have had the experience of being “in the zone”. Everything was fluid, things were happening almost in slow motion, you could do no wrong. We also have had the experience of being totally “out of sink”. You felt sluggish, things were happening faster than you could react to them, you had difficult focusing. So what was the difference? Especially when the games were a day or a week apart? Was it a physical change? Most likely it was the six inches between your ears. When you’re winning, you just had your “head on right”.

There is no question that the mind and body are closely connected. Too often, when it comes to health and fitness, people spend all of their time exercising and not enough time developing a strong mindset. This is not to say that people cannot learn certain skills while they are lifting, running, swimming, cooking, etc. It’s just that it still takes a decision to go to the gym, to prepare a healthy meal and to get to bed on time. Picturing yourself crossing the finish line, being presented with a trophy or wearing an outfit that makes you smile requires concentration, focus and practice. “Winning” goes beyond the picture in your head and into the realm of emotions. How will it feel when you step on the scale and see that you’ve hit your weight loss goal? The feeling helps drive us. When we believe that we can achieve our goal(s) we feel unstoppable.

It’s worth having a copy of With Winning in Mind so you can refer back to it and also share with a friend.

Book Review: With Winning in Mind2015-06-03T12:33:38-05:00

Watch, Bid & Win. Support Wisconsin Public Television’s 40th Annual Auction!

How would you like to support public television and get a great deal on my personal training sessions? Then check out WPT’s 40th Annual Auction on Friday May 29th from 7pm to 12am. I donated a package of 5 personal training sessions in the Sports & Recreation Category. That’s a value of $350! What do you think it will go for?

You can bid online or over the phone (608)263-9985. The auction begins Wednesday May 27th and concludes May 31st. To learn more or view other auction items, go to WPT Auction.

* This donation is reserved for new clients only.
WPT Auction

Watch, Bid & Win. Support Wisconsin Public Television’s 40th Annual Auction!2015-05-06T02:26:50-05:00

Refer-a-friend Promotion

How would you like a free personal training session? How about two? Simply refer a friend, who purchases a 10-session package, and you’ll receive a FREE 1-hour appointment with yours truly. How we use that time is up to you. We can work out, sit down and review your current fitness regimen, discuss nutrition and meal planning, or learn how to set and achieve goals. If your friend purchases a 20-session package, you’ll get 2 FREE sessions. It’s just that easy and it’s a win-win for you and a friend. For the promotion to be valid, referral must be confirmed by both parties before client’s first appointment.

* Promotion starts today and expires May 31, 2015.

* Promotion is for new clients only.

* Free session(s) to be conducted at Eric’s fitness studio located at 8759 Airport Road in Middleton.

Refer-a-friend Promotion2015-04-23T09:02:08-05:00

Spring is Here! It’s time to plan your garden with the Green Garden Gal.

Whether you are new to gardening or a veteran who is looking for unique ideas, Heather is here to help. Known throughout Middleton and Madison as the Green Garden Gal, Heather can assist with siting, layout, planting rotation, installation and maintenance. She’s an expert when it comes to organic vegetable gardens and perennial beds.

Want to learn more? Visit GreenGardenGal.com and read some of her Customer Testimonials. You can also check out some awesome Before and After pics from recent projects.

Heather, aka the Green Garden Gal

Heather and child planting seeds

Heather's cabbage

Click Here to view more garden projects.

Spring is Here! It’s time to plan your garden with the Green Garden Gal.2015-04-09T08:49:49-05:00

Weak Point Training & Why You Need To Do It

In the middle of a training session yesterday, my 26 year old client said that we needed to focus more on his “glam” muscles. He said it with a smirk on his face and was obviously joking. Glam muscles, huh? Those would be the arms, chest and shoulders. And toss in a set of pull-ups (for back) and ab crunches for good measure. I threw him a knowing glance and laughed about it. The funny thing is that most people’s workouts totally lack priority. They choose exercises based on what they see in the mirror. Plus people have a tendency to train body parts that recuperate fast and show the quickest progress. Our biceps are a great example. We use them all the time: for carrying groceries, lifting laundry baskets, picking up our children and even taking the trash container to the curb. What about your other body parts? Or is it all about wearing a tight-fitting t-shirt?

Prioritizing underdeveloped muscle groups is not glamorous, but it can help prevent injuries, improve performance in other exercises and provide better body symmetry and overall balance. Training rear shoulders, hip abductors and lower abs don’t get a lot of press. These muscles are crucial for developing good posture, a strong core and reducing back pain. So I have included three NON-glam video demos for your viewing pleasure. Incorporate them into your current workout routine and you’ll see immediate benefits. Here you go!

Prone Shoulder Raises
Holding a dumbbell in each hand, lie face down on an incline bench. Your head should be comfortably off the edge of the bench. Keep body weight on your chest and stomach. With knees bent stay on the balls of your feet. With palms facing behind you, raise the weights in front of you as high as you can (superman position). You will feel this in the shoulders, and mid and low back. Slowly lower dumbbells back to starting position though the same arc. Face palms toward each other and lift weights out and away from either side. Do not shrug the weights up. Be sure to squeeze shoulder blades (scapular retraction). Once you have lifted the weights as high as you can, lower weights to starting position through same arc. Face palms behind you and lift weights behind you toward your hips. You will feel this in your rear shoulders and triceps. Lift as high as you can then return weights to starting position through same arc. Be sure to exhale as you lift the weights up and inhale as you lower the weights down.

Side-Lying Hip Abduction
Lie on your side with bottom leg slightly bent (for stability) and top leg straight. Lift top leg toward ceiling keeping the heel slightly higher than toes. Be sure to keep leg in line with the rest of your body. Then lower leg back to starting position. Exhale as you lift leg up and inhale as you lower leg down.

Alternating Knee Pull-ins
Lie on your back on the floor with your knees pulled into your chest and your arms at your sides. Press your low back to the floor and draw your navel to your spine. Slowly extend one leg out in front of you keeping your heel close to the floor. Go only so far while maintaining a pelvic tilt. If your back arches, you have extended your leg too far. Bring your knee back into your chest squeezing your abs and repeat with other side.

Weak Point Training & Why You Need To Do It2015-03-06T08:38:45-06:00

Beef Liver with Onions Recipe

Beef Liver with Onions

When I mention cooked liver, what do you think of? A rubbery piece of meat with a metallic iron taste and grainy mouthfeel? Or maybe foie gras and sweetbreads? My mom use to make awesome chopped chicken liver sandwiches when I was growing up. Yum. My brothers and I still talk about it to this day. She would sauté chicken liver in a cast iron skillet with mushrooms and onions and serve it up on a bed of sticky white rice, Mom Foxman style. Any extra liver would go into a bowl with some sliced hard boiled eggs and a little mayonnaise. With the side of a fork, she would mash and mix the ingredients together. Spread in between two pieces of bread and, voila, a chopped chicken liver sandwich. At lunchtime, friends would ask to feel how heavy my sandwich was. Mom didn’t skimp. I have such fond memories of eating those sandwiches and always associate good home-cooked meals with my mom. As a matter of fact, I just got off the phone with her, and she suggested adding some raw chopped yellow onion to the liver mixture. Thanks, Mom.

In America most organ meats are seen as throw-away or scrap pieces. While in many other places of the world, people eat the entire animal. Nothing is left to waste. We often associate the “need” to eat things like tripe, liver and heart with developing countries or perhaps in many of our families’ pasts when people did not have much money and had to “make do” with what they had. Nowadays many high end restaurants romanticize these peasant foods (perhaps the foods of their grandparents and great-grandparents) by cooking with unpopular animal parts . . . and charging a fortune.

When I told my oldest son that I was cooking up liver, he responded by saying “Ick”. I then asked him if he knew what liver was. He said “No”. I told him where the liver was in the body and reminded him what chicken breast, ground beef and tilapia filets were. . . the bodies of animals. Then he said “Oh”.

How was I going to prepare the beef liver? I checked a few recipes online and found a few ideas. The first thing I did was to rinse the meat and then put it in a casserole dish. I then covered the liver with milk and let it soak for an hour.

Soaking beef liver in milk
This is suppose to help lessen the bitter taste. You will notice blood coming out of the liver. While the liver was “marinating”, I heated up my favorite seasoned cast iron skillet. Once hot, I added a tablespoon of olive oil and some sliced yellow and red onions.
Sliced yellow and red onions
Remember that a hot pan with room temperature oil will help the food not to stick. I added a dash of salt and pepper and cooked the onions until soft. I like onions with some texture and didn’t want them to breakdown too far and caramelize. Be sure to stir frequently to prevent burning. I removed the onions from the heat and set aside for later.

Next I dried the liver pieces. In a shallow dish, I added 1/2 cup of all purpose flour with a 1/8 teaspoon of salt and pepper. I gently coated the meat in the flour and set them in the hot skillet with another tablespoon of oil. Depending on the thickness of the liver, cook about 3 to 4 minutes on each side. Just like a fine steak, let the meat cook and don’t disturb it by moving it around or poking it. Also do not overcook the liver or it will be chewy and rubbery. In the last minute of cooking, return the cooked onions to the skillet. Just remember that when you take the meat off the heat, it is still cooking. So if you try to cook the meat until it “looks” done, chances are that it will be overcooked by the time you plate it up and eat it. There’s one more slice of liver left in the fridge. I know what I’m having for lunch. Enjoy!

Beef Liver with Onions Recipe2015-02-19T08:18:10-06:00

Breathe Easier with Olbas Natural Inhaler

During our cold Wisconsin winters we can sometimes feel like moisture is being wicked away from our body. We get some relief with the use of indoor humidifiers, but even then, I find myself using more hand & body lotion and drinking more water. To help relieve nasal dryness, I occasionally use a NetiPot with a salt/baking soda solution. I typically reserve the NetiPot for summer and fall when I do a lot of yard work. The solution is great for helping flush dust, pollen and other airborne contaminants.

In December, Heather gave me an Olbas Natural Inhaler. This lip balm size tube is suppose to last for three months, and so far it’s still going strong. If I feel like my nose is a little dry or stuffy, I insert the Olbas Inhaler into each of my nostrils and inhale.* It’s a quick fix. The vapors provide a soothing and cooling sensation. What are the ingredients? Menthol, Oils of Peppermint, Cajeput and Eucalyptol. Menthol’s ability to chemically trigger the cold-sensitive receptors in our skin is responsible for the well-known cooling sensation when inhaled. In addition, Menthol has pain relief properties.

* Please Note. DO NOT insert the tube all the way up into your nose.

An alternative to this product is sucking on a menthol lozenge or sipping mint tea. There are also some mist humidifiers or vaporizers where you can add scented essential oils like peppermint, eucalyptus, pine and lavender and many others. When I was a massage therapist back in California I used an aromatic diffuser. Great for small rooms like an office or bedroom.

So the next time your nose feels dry or stuffy, reach for an Olbas Natural Inhaler. Your nose will thank you for it.

Breathe Easier with Olbas Natural Inhaler2015-02-10T13:33:33-06:00

Free Range Eggs For Sale!!

Assorted Eggs: 1 dozen

This past spring, we picked up eight more chickens. They started laying in October and have been very consistent. Our hens have a diet of poultry layer feed, scratch (corn and wheat berries) and kitchen scraps like apple cores, celery, kale ribs and carrots. When weather permits, they have supervised free ranging (sounds like setting up a playdate for my kids). That means they eat bugs, worms and insects on our property where we use NO pesticides or insecticides.

We feel it’s important to treat them well and give them a good life. They’re providing food for us, so we should take good care of them, right? We handle our chickens daily. Not only is it relaxing and reassuring to them, but it is somewhat therapeutic for us as well.

Our chickens are not stuck in a tiny cage all day. As a matter of fact, they live in a large coop that can be best described as a split-level condo development. Heather and I built it to include cozy nesting boxes and several perches. Heather recently installed plexi-glass so they can enjoy morning daylight (we also have a light set on a timer during the winter months). Under the coop, there is an enclosed area if they want to get outside but still feel protected from the elements. A 3-gallon waterer sits on a heater to keep their water from freezing. Last but not least, their coop is surrounded by a fenced in enclosure, which includes deer netting across the top to prevent swooping hawks or climbing critters.

As you can see in the pic, we have a variety of egg colors. If you’re wondering, YES, these eggs taste better than the regular ones from the store. The yolks are darker and richer tasting, which reflects their diet. These are not 100% certified organic, but we’re pretty close. Give me a call or email if you’re interested.

1 dozen = $4.50. 1/2 dozen = $2.25.
Pick up only.

Free Range Eggs For Sale!!2015-01-27T09:00:15-06:00
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