Fitness And Personal Trainers
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Composed Fruit Salad

Raspberries, sliced
Star Fruit
Concord Grapes
Wood Violets
Banana-Poppy Seed Dressing

Let the beauty of the fruit you combine dictate the composition of this salad. Use shape, color, texture and the flavor to determine your own arrangement. An alternate dressing is the Apricot-Riesling Dressing.

Banana-Poppy Seed Dressing

3 Cups Banana Puree
1/2 Tbsp. Poppy Seeds
1-1/2 Tbsp. Dijon Mustard
2 Tbsp. White Wine Vinegar
Juice from 1 Lemon
2 Cups Vegetable Oil
Salt and Pepper to Taste

Whisk all ingredients together in a mixing bowl except for the oil. When dressing is well combined then slowly add the oil while whisking.

Marinated Ginger Shrimp

10 Lbs. Shrimp
1-1/2 Cups Grated Ginger
1/2 Cup Vegetable Oil
Juice from 1 Lemon
1 Tsp. Curry Powder
1 Tsp. Paprika
1/2 Cup Shallots
Salt and Pepper to Taste

Put the mixture of grated ginger and chopped shallots in a bowl. Add lemon juice, vegetable oil, curry powder, paprika, salt and pepper. Pour mixture over shrimp. Marinate in refrigerator for 45 minutes. Then cook shrimp on a hot grill or broiler.

Rice and Beans

2 Lbs. Rice
1-1/2 Cups Red Beans
1 Dry Coconut
8 Cups Water
2 Tbsp. Thyme
Salt and Pepper to Taste

Grate coconut then combine with water to extract the coconut milk. Rinse the beans and boil in the coconut milk mixture until soft. Add the thyme and salt and pepper and rice to the cooked beans. Add enough water to cook the rice, cover and bring to a boil. Allow to simmer until rice grains are soft.

Roasted Shallot Vinaigrette

1 Cup Roasted Shallots (Finely Chopped)
1/2 Cup Dijon Mustard
2 Tbsp. White Wine Vinegar
1/2 Tbsp. Salt
2 Cups Vegetable Oil
4 Cloves Garlic
1-1/2 Tbsp. Honey
2 Tbsp. Lemon Juice

Mix the mustard and shallots in a food processor or blender for 2 minutes. Add vinegar, garlic cloves and salt. Mix until completely combined then add honey and slowly drizzle in oil until the dressing becomes thick.

Tamarind Chipotle Sauce

2 Cups Chopped Onions
3 Cups Burgundy Red Wine
8 Cloves Chopped Garlic
2 Cups Tamarind
1/2 Cup Dried Chipotles
1/4 Cup Red Wine Vinegar
Juice from 1 Large Lime
4 Cups Veal Stock

Sautee the vegetables in a hot skillet for 20 minutes or until well cooked. Add burgundy wine and reduce to 1/2 cup. Add red wine vinegar and reduce by half. Add veal stock and lime juice; simmer for 1-1/2 hours. Strain and thicken your sauce.

Tamarind Chipotle Pork

10 Lbs. Pork Loin (Rinsed Well in Lime Juice)
1/4 Cup Vinegar
1/2 Cup Dried Chipotles
2 Cups Fresh Tamarind
Juice from 1 Large Lime
6 Cloves Chopped Garlic
2-1/2 Cups Burgundy Red Wine for sauce
2 Cups Chopped Onions for sauce
Marjoram or Thyme

Put the chopped garlic, chipotle, marjoram or thyme, salt and pepper in a bowl and pour the mixture over meat. Marinate in refrigerator for2 days, turning meat occasionally. Drain and pat dry with paper towel. Put pork in a hot skillet, sear on all sides, then place in a 350 degree oven for 20 minutes. Use the marinated from the pork to make your Tamarind Chipotle sauce.

Pink Beans Puree

3 Lbs. Pink Beans, soaked overnight
2 Tbsp. Vegetable Oil or Beef Drippings
1-1/2 Cups Chopped Onion
Salt and Pepper to Taste

Drain the beans and rinse. In a large saucepan, cover beans in cold water and bring to a boil for 10 minutes. Reduce heat, partly cover the pan with lid and simmer for 3 hours or until the beans are very soft. Add more boiling water, if necessary. Drain the beans and puree in a food processor or blender.

The Best Onions Ever

20 Vidalia Onions Peeled
1.5 Liters of Plum Wine
2 Cups Honey
6 Quarts Water
12 Garlic Cloves
1-1/2 Cups Rice Wine Vinegar
4 Bay Leaves
Sautéed Wild Mushrooms & Spinach for stuffing
Goat Cheese for stuffing
Chive Oil and Beet Oil for stuffing

Combine all ingredients in a large pot and simmer for 1 hour on low heat. Remove onions and stuff with stuffing mixture.