• Inspire and Empower Leadership Retreat!

    Introducing the first ever LEADERSHIP RETREAT!

    say what?! I just announced a pretty awesome Team 2 Legit Inspire and Empower retreat for the leaders and future leaders on my team! #spoiled
    .
    This is a 9,000 sqft MANSION with a movie theater, hot tub, and amazing view!! I am hoping for snow so we can do some fun activities or I may stay an extra few days and head to SLC and go snowboarding. #wheninutahyouboard
    But the best thing of all is being able to spoil and spend Breakfast, Lunch, and Dinner with these amazing coaches who qualify to go because they will have earned it!
    .
    And hey….it’s not too late for YOU to qualify. Fill out the form below to learn more!  #anyonereadingthis #yepyoucancome

    Read More

  • Grill Week Recipe #1- Cedar Plank Salmon

    Memorial Day weekend has always seemed like the unofficial kick off to summer! So with that behind us, I thought it would be fun to feature recipes from the grill all week. There’s nothing I love more than grilling out!
    Today’s recipe is easy, delicious and SO flavorful. The secret is in the cedar plank! It brings out the most delicious flavors and keeps the fish from sticking to the grill. Don’t be intimidated! This is an easy, healthy dinner option!

    Salmon

    Total Time: 4 hrs. 50 min.
    Prep Time: 15 min.
    Cooking Time: 35 min.
    Yield: 6 servings

    Red – 1 Yellow – 1   1/2tsp

    Ingredients:
    1 untreated cedar plank (about 17-by-10-1/2 in.)
    2 Tbsp. water
    ¼ cup pure maple syrup
    2-inch slice fresh ginger, peeled, finely chopped
    ¼ cup fresh lemon juice
    3 Tbsp. reduced-sodium soy sauce
    2 cloves garlic, finely chopped
    Ground black pepper (to taste; optional)
    1 Tbsp. olive oil
    1 bunch green onions
    2½ lbs. raw center-cut salmon fillet with skin

    Preparation:
    1. Soak plank in water for 3 hours before grilling.
    2. Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made 2 days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)
    3. Preheat grill on high.
    4. Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.
    5. Place the salmon skin-side down on the cedar plank.
    6. Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.
    7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.
    8. Serve salmon with reserved maple glaze.

    • Recipe adapted from teamBeachbody.com
    Read More