Think In Multi-Color: July Coach’s Challenge


Think In Multi-Color: July Coach’s Challenge

Coach Matt at BEAT The Streets Competition in 2017…still going STRONG

Starting in June we presented a new challenge to our members, our very own Coach’s daily habits that help them eat healthier, stay fitter and fight off fatigue and illness. Your coach’s train 2-4 hours a day and this type of training brings them to the threshold of the health continuum. It’s taxes the body and weighs down the immune system to train at such levels. To keep up stamina and health they eat healthy, sleep 6-8 hours every night and take rest days. We asked what other habits do they incorporate into their daily routine. The simplicity is what makes it all work together.

June we had the Coach Matt Challenge: Every morning drink 12oz of room temperature water with 1/2 lemon juice and 1/4 teaspoon of Himalayan salt. Clears the digestive system and gives you a nice energy boost.

Coach Yohanna doing her thing!

July we have a new Coach’s Challenge: Cook at least once a week and make enough food to have left overs for multiple meals. The July Challenge is dedicated to Coach Yohanna who makes amazing food on her Sunday food prep days. She adds lots of veggies in multiple colors and gets a head start on her week by packing the left overs to have for lunch. It takes a bit of practice but once you get into a routine you will start to eat like a Champ! Here is one of our favorite recipes from the Silver Palate cookbook, an old classic!

If you missed the last blog by Donna Pertel and need some yummy summer recipes check it out here: WE LOVE FOOD!



  • 2 cups best quality olive oil
  • 4 small eggplants, about 4 pounds in all, cut into 1 and 1/2 inch cubes
  • 2 teaspoons salt
  • 1 and 1/2 pounds white onions, peeled and coarsely chopped
  • 7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2-inch strips
  • 2 medium-size sweet orange peppers, stemmed, seeded and cut into 1/2 inch strips
  • 2 medium-size yellow bell peppers, stemmed, seeded and cut into 1/2 inch strips
  • 2 tablespoons minced garlic
  • 3 cans Italian plum tomatoes, drained
  • 1 can tomato paste
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • freshly ground black pepper to taste
  • Preheat oven to 400 F Line a large roasting pan with foil and pour in 1 cup of the olive oil. Add the eggplant, sprinkle it with salt, and toss well. Cover pan tightly with foil and bake for 35 minutes, until eggplant is done but not mushy. Uncover and set aside. In a large skillet or in 2 small skillets, heat remaining oil. SautĂ© onions, zucchini, red and green peppers and garlic over medium heat until wilted and lightly colored, about 20 minutes. Add tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10 minutes, stirring occasionally. Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning. Serve hot or at room temperature. Make some lamb, steak or chicken kebabs for an easy dinner. Or serve the next day cold with a hearty salad!