Lindsey & Damian wanted to say thanks for your support! We couldn’t help so many runners succeed without you.
We are looking forward to your most successful running year in 2018. As a thank you, we are offering two specials you don’t want to miss out on. Get $100 off 6-month coaching packages or receive 1 FREE additional month of coaching when you purchase a 3-month package. You can use your package at anytime. You may also purchase gift certificates for the special runner in your life.
*** Since we give personalized and individual attention to each of our athletes ensuring success, we cap out how many athletes we coach at one time. These 2 offers are only valid for the first 4 people that purchase plans so don’t miss out.
Lindsey’s Simple Roasted Vegetables
2-3 medium sweet potatoes, diced
2-3 medium beets, diced
1 sweet onion, diced
1 lb brussels sprouts, halved
1 medium head of cauliflower, cut into florets
1 lb fresh baby bella mushrooms, diced
3-5 cloves garlic, chopped
1 T Flora Olive Oil
Preheat your oven to 365 and do your chopping while it’s heating. Then line a baking sheet (or 2) with parchment paper. Spread the cut up veggies evenly in both pans except for the mushrooms. Sprinkle with freshly ground sea salt and pepper to taste and coat with oil.
Bake veggies for about 1 hour, but be sure and stir every 20 minutes. This will help to spread the oil evenly over the vegetables and prevent anything from burning. At about 20 minutes remaining add the mushrooms.
Coach Damian’s Special Lentils
1 cup yellow lentils
1 T Flora Omega Sport+ oil
3 cups water or veggie stock
1 T cumin
1/2 T ground ginger
1 Dash cinnamon to taste
Sea salt and pepper to taste
Cook on a stovetop, using 3 cups of liquid (water, stock or combo) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
When finished cooking, add spices and Omega Sport+. Be sure NOT to add sea salt until after lentils are finished cooking as the lentils will remain hard if you do so. You can leave these a bit chunky or blend until smooth and creamy. If you like them on the creamy side you can also add a touch of soy or almond milk.
Lindsey & Damian