Watch, Bid & Win! Support Wisconsin Public Television’s 42nd Annual Auction!

How would you like to support Public Television and get a great deal on Personal Training with yours truly? Then check out WPT’s 42nd Annual Auction on Friday June 2nd from 7pm to 12am (Sports & Recreation Category). I donated a *package of 5 Personal Training Sessions. That’s a value of $375! What do you think it will go for?

This is WPT’s largest fundraising event, and all the proceeds support WPT programs and outreach initiatives. You can bid online or over the phone (608)263-9985. The auction begins Wednesday May 31st and concludes on June 4th. To learn more or view other auction items, go to WPT Auction.

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

Magnificent Midwest Morel Mushrooms Mature in May

There I go with more alliteration. Well it’s that time of year when morels spring out of the ground. The first year we moved into our house, a neighbor told me that he knew all the good places to find morels in our woods. Usually near dead or dying elm and apple trees. This year, however, my middle son found some right by our house near a dead lilac bush. Bruce pointed at the ground and initially thought it was some kind of wasp nest due to the mushroom cap’s honeycombed structure. Lo and behold, they were five untouched beautiful morels. What to do with them? Very simple. A quick sauté in a skillet with a little butter. Nothing fancy. At $40 per pound I don’t want to do anything to mess them up. Maybe a side of steak to go with them? Yum.

Morels 2017

Five Festive Cinco de Mayo Recipes

Cinco de Mayo is just three days away. So let’s celebrate with 5 of my favorite South of the Border dishes. Enjoy creating traditional, healthy and fun entrees (plus sides) for your friends and family.

Heather’s Homemade Guacamole
Heather's guacamole

4 ripe avocados
2-3 cloves garlic, minced (optional: 1/2 tsp garlic powder)
2 tomatoes diced (I like to use Roma and garnish with cherry tomatoes)
1/2 cup cilantro (leaves and stems) diced (optional: parsley)
1 tbsp lemon juice
fresh ground black pepper to taste

On a cutting board, slice avocado in half. Then pick it up and give it a twist. The avocado should come right apart. Pick up the half with the pit in it. Carefully whack the knife into the pit, then twist and lift it out. Compost avocado skin and pit. With a spoon, scoop out the insides and add to a mixing bowl. With a fork or spoon, gently mash the avocado. Add the lemon juice to help preserve freshness and the bright green color. Then add the minced garlic, tomatoes, cilantro and black pepper. Stir and serve.

Chicken Enchiladas

3 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in pan until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes and sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to skillet, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

Garnish with cilantro, scallion, sour cream (or yogurt) and chopped tomatoes before serving. Serve with Spanish rice and beans. — recipe from

Chunky Salsa

6 lbs tomatoes, chopped
3 lbs tomatoes, diced
7 cloves garlic, diced
3 lbs yellow onions, chopped
2 1/2 lbs green and yellow peppers, chopped
1/2 lb frozen corn
2 Tbsp chili powder (we used mild)
1 Tbsp garlic salt
*1 Tbsp canning salt
2 Tbsp ground cumin
1 1/4 cup cider vinegar
1/4 cup lemon juice
1 Tbsp lime juice
1 cup cilantro, minced

In a large pot, on medium-high heat cook 6 lbs chopped tomatoes and garlic. Keep lid off to evaporate some of the water. Stir occasionally. Mash mixture after approx. 15 minutes. Add onions and continue to cook for 15 more minutes. *Note: Since Heather was going to can the salsa, she started heating the water bath. To the mixture add the 3 lbs of diced tomatoes (that will help make salsa chunkier), peppers, corn, chili powder, garlic salt, canning salt, cumin, vinegar, lemon and lime juice. After 15 minutes, add cilantro. Turn heat to low while loading canning jars. Heather processed her quarts for 30 minutes. Please consult a reputable canning protocol for canning details. Yields 6 quarts.

Chicken Fajitas
Sizzling Chicken Fajitas

1 lb boneless chicken thighs or breasts, sliced
1 medium red onion, sliced
1 medium yellow onion, sliced
2 red peppers and 2 green peppers, sliced (these aren’t spicy but have more of bite to them than your sweeter bell peppers)
2 tomatoes, chopped
2 medium limes (one for the juice and the other to go into a nice Corona)
3 tbsp vegetable oil
2-3 cloves garlic, diced
1 tbsp ground cumin
1 tsp ground coriander
1 tsp chili powder (use more or less depending on how much kick you want)
1/2 cup fresh cilantro, chopped
salt and pepper to taste
corn or flour tortillas
1 avocado, diced (optional)
Greek yogurt (optional)

To a bowl, add lime juice, vegetable oil, garlic, cumin, coriander, chili powder, cilantro, salt and pepper. Whisk to combine. Place chicken in a bowl or dish. Pour marinade over chicken and coat thoroughly. Cover and refrigerate from a few hours to over night.

Heat pan (or cast-iron skillet if you have one) to medium high. Add chicken pieces and cook until well-browned (10-15 minutes). Remove chicken from skillet and set aside. Add peppers, onions and tomatoes. Cook until slightly charred.

Serve plain or with your favorite tortillas. We also diced some avocado and added a spoonful of Greek yogurt on the side.

Easy Chicken Enchilada Soup
Chicken Enchilada Soup

2 lbs boneless, skinless chicken breast and thigh meat
1 28oz can organic diced tomatoes, undrained
2 15oz cans “Kuners” already spiced black beans (chili powder and cumin), undrained
1 4oz can green chiles
1 12oz can “mild” enchilada sauce
1 large red bell pepper cut into chunks
4 medium zucchini cut into 1″ pieces

Place meat into a 4-6 quart crock pot. Cover with tomatoes, black beans, chiles, bell pepper and enchilada sauce. Cook on “low” for 8 hours or “high” for 4 hours. Add the zucchini on top with one hour left of cooking. That will keep them from getting too mushy. When soup is cooked, shred chicken with a fork before serving.

Serve with grated cheese, yogurt, sour cream, avocado slices or fresh cilantro.

Quick & Easy Spanish Omelette Recipe

Delicious, nutritious and satisfying, eggs are a go-to food for practically any meal. Last night we made a quick and easy Spanish Omelette, and it turned out awesome! We made one before and I’ve included a pic of that one too. Check out this recipe and learn how to make a mundane weekday dinner feel fancy. Enjoy!

Spanish Omelette

slice of  spanish omelette

spanish omelette with young garlic

4 medium/large potatoes, peeled and sliced
1-2 tsp olive oil
1/2 yellow onion, chopped
1-2 cloves garlic, diced
1-2 cups cottage cheese
8 medium size eggs
1/2-1 cup favorite grated cheese
Optional: handful (about ten) young garlic from spring garden, diced (separate tops from bottoms)
Optional: sliced tomatoes
1/2 tsp thyme
1/2 tsp savory
1/2 tsp rosemary
salt and pepper to taste

Grease a 10″ pie plate. You can use a cooking spray. We used liquid lecithin. Peel and slice 4 potatoes. Place potatoes in microwave safe bowl and cook for 4-5 minutes until just tender (not fully cooked).

Add olive oil to skillet and set heat to medium/high. Add yellow onion, young garlic bottoms and diced garlic cloves. Sauté. After a couple minutes, add potato. Stir frequently to avoiding sticking. Cook for approximately 10 minutes.

In the meantime, preheat oven to 350 degrees F.

In a mixing bowl, whisk 8 medium eggs. Mix in the cottage cheese until well-incorporated. Add thyme, rosemary, savory, salt and pepper.
Empty contents of skillet (potato, onion and garlic) into pie plate. Pour egg/cottage cheese mixture over pie plate. Make sure potatoes are covered. Sprinkle cut up young garlic tops on top and poke them in. FYI it was the young garlic that absolutely made this omelette.

Sprinkle 1/2-1 cup grated cheese on top. We used colby jack. Sprinkling the cheese on top gives it a golden brown color and a nice chewy skin. You can also mix your favorite cheese into the potato/egg mixture. Garnish with sliced tomatoes.

Cook for 40 minutes.

Stick a knife into the omelette. If the knife comes out clean, then the omelette is done. Let sit 10-15 minutes, then serve.

Trigger Point Massager Review

Have you ever had a muscle knot that seemed to take forever to go away? Have you ever needed your back or neck rubbed but no one was around to give you a hand? Have you ever wanted to schedule an appointment with a massage therapist but couldn’t fit it in the budget? Then you need to check out the Body Back Buddy Trigger Point Massager. I recently ordered one from and have used it several times. Watch my video and hear what I have to say about it.

Celebrate with 44 Birthday Pushups

How should you celebrate your birthday? With pushups of course. This year I made it a little more difficult by taking a narrow foot stance, staying on the tips of my toes and getting full extension in my arms with each press. Oh yeah, and being one year older made it more challenging too. Enjoy!

Serious Seafood Supporters Swoon for Succulent Sashimi

Hopefully my attempt at alliteration grabbed your attention. Did it work? Then let’s get down to business. How do you roll when it comes to Japanese sushi? Nigiri, maki, temaki or sashimi? For me it’s sashimi every time. Why? What’s the difference? Let’s start with nigiri sushi. From the word “nigiru”, which means “to grasp/grip”, nigiri sushi has a block of vinegard rice on which the raw fish sits. The formed rice makes it easy to pick up with your hand or chopsticks. Maki sushi, from “maku”, which means “to wrap/roll”, is wrapped in seaweed (called “nori”). These rolls don’t always contain raw fish. Vegetables (raw or cooked), tofu, avocado, cucumber, grilled egg and cooked chicken are common ingredients. Temaki, meaning “hand-rolled”, is generally cone-shaped with the same ingredients as other sushi. My personal favorite is sashimi. Meaning “sliced body”, sashimi is the fish from nigiri sans rice. It’s pure, clean, unadulterated and simplistic. And just to let you in on a not-so-secret secret, sashimi is considered the finest dish in Japanese formal dining by many Japanese chefs.

Sashimi is not masked with competing or overwhelming sauces and marinades. And this might sound like something you’ve heard from a food blogger or TV travel host, but you can really taste the ocean where the fish once swam. Plus I always leave satisfied. Never bloated. Compare that to a Friday fish fry? Sorry folks, but it’s not even on the same spectrum. Without getting too personal, my body was clearly not meant to ingest fish, or any food for that matter, that’s been battered and deep fried. Why? Gas, gas, gas. If I am going to eat fish from the Great Lakes (like perch, whitefish, salmon or walleye), then lightly sautéed or a quick grill is the way to go.

For you foodies who like to be filled, I’ve noticed that some sushi chefs slice larger pieces of fish for sashimi than for nigiri. Or maybe it’s just because I often sit at the bar watching intently and intensely, drooling and generally looking really hungry. Over the years I have developed a greater appreciation for fish. Some fish are firm, flaky or soft. If you have had sushi that smells or tastes fishy, then the fish is not fresh. Get your money back. Same thing if the fish is overly chewy, stringy or tough. It’s old. Clearly not all fish have the same chewiness. Take squid, for example. You definitely need to use more of your molars.

Omakase or “chef’s choice” is by far the best way to go to experience sashimi. Why? You are asking the chef to show off his talent and do his best to give you the freshest fish of the day. A good bet is the sushi chef was at the fish market that morning and personally hand-picked the seafood.

Sushi Platter

Eric, what about the health benefits? You haven’t talked about protein or Omega 3s. Click here for Sashimi Nutrition Facts. If you’re too lazy to click on the link, I can sum it up by saying that the majority of fish served contain 6-7 grams of protein per 1 ounce serving. So yes, Ken, we have ingested over 150 grams of protein from fish in a sitting before. And it was all delicious.

What are your favorites? Blue fin tuna? Yellow fin tuna? Albacore? Mackerel? Spanish mackerel? Salmon? Shrimp? Clam? Yellow tail? Sea eel? And for dessert? Freshwater sea eel. You know what I’m talking about.

So where should you go for excellent sushi in Madison? The answer is easy. Muramoto at Hilldale Mall. The fish quality is top notch. Always fresh. Try to avoid busy times if you can. They do a huge business when it comes to take-out, so your order will be competing with a lot of pick-ups. Their service is good too. The servers are knowledgable and friendly. Although again when it is busy, they can become a little frenetic. But what do you expect at 6pm on a Saturday right? The last time I was there, I sat at the bar ordered a Sapporo and some edamame. It might feel a little intimidating at first to sit at the bar, but part of the whole gastronomical experience that most people miss, in my opinion, is watching the chef prepare the food followed by the presentation. Watch how the chef slices and prepares the fish, lays them gently and precisely on sliced Asian white radish and/or single leaves of the Shiso herb. If you want to show your appreciation to the chef, buy him a beer or some sake. Wasabi and pickled ginger (both are antibacterial) are a must. In between the different fish, eat some ginger. It cleanses the pallet and soothes your stomach. If you feel a little carbohydrate-deprived, don’t worry. A bowl of white rice very often accompanies the meal.

Are you getting hungry? I sure am. So the next time you’re thinking fish on Friday, think seafood and think sashimi.

Take Your Eyes Off Yourself

Are you having a tough time staying focused on your health and fitness goals? Not feeling properly motivated? Need a kick in the butt? Then watch my short video and learn a strategy to get in shape while helping others at the same time.

Jack Lalanne, the “Godfather of Fitness”

Do you know who Jack Lalanne is? Let me give you a few hints. In 1936 he opened one of the nation’s first fitness gyms in Oakland, California. He hosted The Jack Lalanne Show between 1953 and 1985. I recall watching some of these as a kid. He invented the Juice Tiger. I clearly remember the infomercial and his stretch jumpsuits. He invented the Smith Machine. Practically every gym has some version of it. He set a push-up record. Over 1,000 push-ups in 23 minutes! Amazing!

Jack Lalanne was promoting health and fitness through his own television show, as a motivational speaker and prolific author years before Jillian Michaels, Gunnar Peterson, Susan Powter, Tony Little, Arnold Schwarzenegger, Jane Fonda, Richard Simmons, Steve Reeves and countless others. If you’re not familiar with some of these people, read up on them. For his time, Jack was seen as a bit of an oddity and was known for his incredible feats of strength and endurance. On numerous occasions, he swam in open waters while handcuffed and/or towing boats. Some people saw these as gimmicks. But he was the real deal. Not only did he talk the talk, but he walked the walk.

Energetic, passionate, charismatic and unbelievably fit, Jack influenced generations of people with his commonsense approach to wellness. He preached daily exercise, having a positive attitude and a low sugar diet. Does this sound familiar?

If you have never watched one of his shows before, check out this candid video where he talks directly to his TV viewing audience about unhappy people and their emotional and mental well-being. Enjoy!

Do You Need a Massage?

Just reading the title makes you want to stretch your neck and rub your shoulders. Doesn’t it? The answer to “Do you need a massage?” is YES. You need a massage. Why? Because you’ve had injuries. Because you don’t stretch enough. Because you sit at a desk all day long. Because you have intense workouts. Because you woke up with a crick in your neck. Because you want to improve your exercise performance. Because it feels good. Because your spouse’s hands tire so quickly. Because you want to treat yourself. Any and all of these are good reasons to schedule a massage.

Yesterday I got a 1-hour massage by Robb Seal of Premier Bodywork LLC. How was it? Will I go back? Just keep reading.

Robb and I met at a High Tech Happy Hour in January. After a short conversation, I expressed interest not only for myself, but for my clients too. Being able to refer a skilled massage therapist is a value-add for my business. So I scheduled an appointment for March 1st.

Just walking into his office at 715 Hill Street #122, I started to feel relaxed. Was is the decor, the gentle music, the anticipation of healing hands? Probably all of the above. A health history form/questionnaire attached to a clipboard was waiting for me on a chair. After I filled it out, Robb and I talked about any immediate issues or concerns I had. Three hours later, I was on the table. Just kidding. It was a couple minutes. Unfortunately I have a laundry list of injuries due to car accidents, sports, overuse and my body just reminding me that I’m not all that and a bag of chips. My goal in getting a massage by Robb was two-fold: 1) help fix/repair any of my various muscular and fascia issues and 2) see how comfortable I would be referring him. Now, let me back up a second. Clearly, I was willing to get on his table after our initial meeting. Robb has thousands of hours of experience and uses the vocabulary of a healer. Not the typical rub and fluff massage you might get at a spa. That type of a massage has a place, but that’s not what I was looking for and that’s not what most of my clients are interested in either.

Okay, back to the story. After I got on the table, he started palpating (using his hands to examine and feel around). I noticed how intuitive he was as he let his experience and knowledge guide him. There were areas that I asked him to address and parts that I forgot to note on the questionnaire that he quickly discovered. A true professional. He used a combination of deep tissue, myofascial and trigger point work. How could I tell? Just a reminder, I did massage for eight years back in California. Had my table and chair and worked at both a physical therapy clinic and a hotel spa. Plus I have received many massages over the years. I could tell that Robb was not your typical massage therapist when he said that he could have his hands on my left shoulder for 30 minutes. Compare that to your fluff and buff massage technician. Robb is a healer.

In addition to being highly competent and intuitive, Robb tried to balance out the massage by touching on most parts of the body. If he worked on hamstrings and hips, for example, he spent at least a few minutes balancing it out by addressing the quads. While my face was in the face cradle I laughed that I could get a 100 hour massage since I had so much “stuff” going on. Robb didn’t disagree.

When we were done, I polished off the glass of water he had waiting for me. Very professional. We chatted briefly as he had another appointment showing up in a few minutes. I told him that I was very interested to see how I would feel that night and the next day. He reminded me that things would continue to release over the next 48 hours. When I got home, I was ravenous and devoured the chicken and vegetable stir fry that I had made earlier. In bed I did some light stretching and noticed significant improvement in my range of motion and reduced pain in my right hip/piriformis.

How about this morning? Great! A little sore where he spent more time and used more localized pressure. As an aside, I attended the Middleton Chamber Breakfast today, and my friend, AJ Sue, asked me how I was doing. A simple question. I answered him that I was processing yesterday’s massage and how I was feeling. Not in a concerned way, but more introspective. I consider myself to be very body aware and I wanted to pay attention to what my body was telling me about the massage. I forgot to mention that after I got home from my massage appointment, I felt lighter and could walk up the stairs easier. I also felt like I could breathe deeper. So Eric, it sounds like you had a good massage and can highly recommend him. Absolutely! Robb is extremely competent, professional, intuitive and sensitive. I will go back soon, and I hope you book an appointment with him too. Thanks again, Robb!Premier Bodywork LLC