Yesterday we talked about COURAGE. Today, we’ll talk about BOLDNESS! What are some of the boldest things you’ve ever done!? When there’s a chance to shine, do you take advantage of the opportunity? When you know who you are and Who’s you are, there’s no stopping you. I need to grow in this. I get so bogged down by my insecurities and it stops me from sharing what I have to the world for fear of what they might think. I’m extremely grateful that I stepped out on faith in the fall of 2009 and decided to start a fitness business. It took a lot of boldness because I had never done anything like that before. I was twenty pounds overweight and wanted to start a fitness business! Go figure! Talk about being Bold! Lol. I learned that people want to feel connected, they want community, and they want to feel like they can relate to you and most importantly, that you care. Our little group of bootcampers in the park grew to many clients and we held classes at six different locations in less than three years! We all lost weight together and grew together. I’m so grateful I took that leap of faith and started something even though all the conditions were not perfect. God totally blessed it and now being in Austin, I’m still doing what I love. I teach fitness classes, have an online coaching business, and will be hosting weekend retreats and workshops all over the world. I’m truly living the dream. I encourage you to step out today! Be BOLD!!!
Recipe of the Day: Roasted Garlic Hummus from Shiny Love Affair
- 1 Head of Garlic, roasted
- 1 tbsp Extra Virgin Olive Oil
- 1 14-oz can Garbanzo Beans, drained, rinsed, and skinned
- 1 Lemon, juiced (should make about 1/4 cup of juice)
- 2 tbsp Water
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Tahini
- 1/4 tsp Paprika
- 1/2 tsp Sea Salt
- 1/2 tsp Cumin
- Preheat oven to 400.
- Cut off the top off the top of garlic (a bit less than 1/4”) so the cloves are exposed.
- Place the head on a sheet of tin foil with the exposed cloves facing up, drizzle with 1 tbsp of olive oil, wrap it up, and place in the preheated oven.
- Let roast for 30-40 minutes until the garlic has softened.
- Let cool completely before handling and adding to the blender/food processor.
- Open can of garbanzo beans, drain liquids, and rinse in a colander.
- Peel off the translucent skin of the beans (tip: use water to help get all of the skin off easily).
- Add lemon juice, water, olive oil, tahini, paprika, salt, cumin, and garbanzo beans into a high speed blender or food processor.
- Once the garlic has cooled, remove all the cloves from the head by squeezing it or using a small fork. Add the garlic to the rest of the ingredients.
- Process the ingredients for a couple minutes until everything is combined and smooth.
- Add more water or oil to achieve a smoother consistency if you wish.
- Plate the hummus in a dish and garnish with a bit of paprika and extra olive oil (optional).