Fiesta Chicken Salad


  • 1 avocado, 1/2 mashed and 1/2 diced
  • 2 cups cooked chicken, shredded or chopped
  • ½ red bell pepper, diced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons finely diced red onion)
  • 1 lime, juiced
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • dash of cayenne pepper
  • salt and pepper


Combine all ingredients until well incorporated!

Rearview Mirror

This Weeks Thought: The Rear-View Mirror

On a car a Rearview Mirror is really important, in life and when you are trying to make a change it’s one of the most crippling causes of failure. Often times when presented with an opportunity or new program we quickly check our past accomplishments, “No, I’ve never achieved at that level before. In fact, I’ve failed time and time again!”

Not looking behind you can have its advantages, when it’s moving forward and attacking a goal or when you are pulling your first ever 26 foot camper like I was 4 years ago.

Brandy and I had camped for nearly a decade, we both loved it! It was an opportunity to unplug, reconnect with each other and in general just be in nature. The struggle came when the miracles we call Seth, Sam and Brooklynn were born. God bless my wife, she was determined it wasn’t going to stop us from camping so she would do everything in her power to make it happen.

Including breastfeeding an infant in a three man dome tent (the kind you can’t even stand up in).

This lasted for several years, until one fateful night of pouring rain, a stomach virus that had all three kids throwing up and a zipper breaking on the front door leaving us without a blanket and getting rained on in the North Georgia Mountains.

That’s it, we’re DONE.

A few months later we bought our first ever camper (26 feet of awesome-ness!). Only problem, I’d never really pulled anything before. Never-the-less something this big and complicated to hook-up, steer and back-up!

After only a few minutes on the road I realized something – I can’t use my rear-view mirror! I can’t look behind me at all. For miles and miles I would, out of habit, look in the mirror before trying to change lanes. It was really frustrating, to say the least.

Then something started to happen, I started trusting new tools; such as Brandy helping me back-up into spots and add on side mirrors but the kicker was when I decided… I’ve got to stop looking behind me and focus on whats in front of me.

This week, your “Mission, should you choose to accept it” is to stop thinking about your goals in terms of past failures. Start looking to the future and begin using new tools and beliefs to get you there. Here are a few suggestions to how you can STOP looking at why you didn’t achieve the goal last time, but what you CAN do to achieve the goal this time!

Action Item:

  • Once per day (either before bed or first thing in the morning) write down your goal and that you WILL reach it. For now, don’t give it a deadline but rather focus on the positive affirmation instead.
  • Share the goal with your coach, accountability partner, spouse or anyone you think will help hold you accountable.
  • Write down ONE thing you will do that is different than what you’ve been doing, that will help you reach the goal.
  • If you find yourself saying something  like what I used to say a lot, “SEE, that’s just my luck”  when the first obstacle comes your way repeat this mantra… I’m STRONG and I will work around this new obstacle. Don’t slouch, stand up tall pull your shoulders back and BELIEVE what you say… Even if you don’t really believe it, fake it until you make it.

This week, don’t look back, look ahead and go after your goals my friends. You are capable of so much, now lets make it happen!

Be S.T.R.O.N.G.

Coach Jeremy

P.S. If you’ve enjoyed this article and think it would benefit you or a friend, we can get you on the Monday STRONG Motivational Email List, Email Kari.


Korean Style Grilled Chicken


  • 2 chicken breasts, cut lengthwise
  • 1/4 cup liquid aminos or low sodium soy sauce
  • 1/4 cup minced apples, mashed with a fork
  • 1/4 cup finely diced onion
  • 1 tbsp sesame oil
  • 1 tbsp coconut sugar
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 tsp sesame seeds
  • green onion and lime for garnish


  1. Pound chicken breasts with a meat mallet until 1/2 inch in thickness.  You can use plastic wrap or a ziplock bag to accomplish this task.
  2. In a glass bowl combine liquid aminos or soy sauce, apples, onion, sesame oil, coconut sugar, ginger, garlic, red pepper flakes, and sesame seeds.  Whisk until combined and scoop out about 1/4 cup of the mixture to set aside.
  3. Marinate chicken in the mixture bowl, turning to coat, and let marinate for 1 hour.
  4. Using a grill pan or an actual grill on medium heat, lay chicken flat and let cook for 3 minutes then flip.
  5. Pour the 1.4 cup of marinade you saved on cooking chicken after you turn it and cook for another 3-4 minutes.
  6. Top with green onions and a squeeze of lime juice.
  7. Goes great with brown rice, quinoa, veggies or salad.

Makes 4 servings. Recipe adapted from


Traditional Collard Greens

Confession? As a southern transplant I had never experienced collard greens in my life but my curiosity got the best of me and was enticed by this dark leafy green vegetable that promises wealth in the new year if eaten.  Who am I to question it? I was given this recipe by our client Sara G who knows her stuff.  The original recipe is from Southern Living and I didn’t change much aside from chopping up my own whole collards instead of the bagged stuff and using olive oil.  Needless to say this came out amazingly good and I plan to repeat!  Keep this one in your pocket to go along with last week’s black eyed peas.


  • 6 slices Canadian bacon, chopped
  • 1 medium-size onion, chopped
  • 1 tablespoon olive oil
  • 1 (16-oz.) package fresh collard greens, washed and trimmed
  • 1 (12-oz.) bottle light beer (you heard me)
  • 2 tbsp fresh lemon juice
  • 2 tbsp balsamic vinegar
  • 1 tbsp butter (or ghee)
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper


  1. Heat olive oil in a Dutch oven over medium-high heat, sautéing bacon and onions for 5 minutes or until onion is tender.
  2. Add collards, in handfuls, and cook, stirring intermittently for 5 minutes until wilted.
  3. Add beer, bring to a boil.
  4. Reduce to low heat and simmer, stirring occasionally for 20-25 minutes.
  5. Add lemon juice, butter, vinegar, salt & pepper. Serve!

Original recipe from Southern Living.