I am wrote out this post as I sat on my flight to Nashville heading to the annual Beachbody Coach Summit! Upon landing I will be surrounded by 25,000 other Beachbody coaches as well as celebrity trainers for 3 jam-packed days of new product launches, live workouts, inspiring keynote speakers and educational workshops. I am both nervous and excited at the same time!!
I am a full time event planner but have NO idea what to expect from an event of this size. It is nothing like the events I have put on in the past and I am excited to be an attendee rather than a planner for once J We are freakin TAKING OVER LP STADIUM – how cool is that?!?
Some of my team members are on my flight and have attended this event in the past (last year it was in Las Vegas!) and their advice is to just soak it all in and have fun! I am also looking forward to meeting other members of my team I have not yet met in person and I have my fingers crossed I will get to meet my favorite trainers Autumn Calabrese and Shaun T as well. Over these next few days I will be doing live workouts with BOTH of them as well as taking part in the Super Workout featuring all of the trainers and we are closing down Broadway to do this! My friend and coach Colleen will be up on stage with Autumn and I can’t wait to see her up there!
Here is a picture from the 2014 Super Workout from 2014 but it doesn’t even do it justice:
This week is just full of excitement. Not only is it Coach Summit but it is also the launch of Fixate, 101 brand new recipes written by Autumn Calabrese, the creator of my favorite programs, the 21 Day Fix and 21 Day Fix Extreme. I already ordered my copy and I am so excited to announce that the first 5 people who want to take control of their health and fitness by purchasing a 21 Day Fix or 21 Day Fix Extreme Challenge Pack will be gifted a copy of the cookbook from me!
Added bonus: Both the 21 Day Fix and 21 Day Fix Challenge Packs are on sale for the month of July!!
These 5 spots will fill up quick so don’t hesitate to get your challenge pack from me here. I will be your personal coach and will help you any way I can to reach your goals! I even have a private online challenge group called Superlife: The Summer Edition kicking off July 20th that I would love to have you in!
Want to learn more about the 21 Day Fix, 21 Day Fix Extreme or my Superlife group? Leave a comment on this post or email me at ejgoodma [at] gmail [dot] com and I will get in touch with you so we can chat more. These programs and nutrition plan have changed my life in so many ways and I want to pay it forward to YOU!
I can’t wait to do a recap post all about my first experience at Coach Summit but while I am gone check out this recipe for shrimp and pasta primavera I made earlier this week. I am a huge fan of the frozen shrimp at Whole Foods because of the size of the shrimp and the quality. You could even substitute out half or all of the pasta with zoodles and it would be just as tasty :)
WHAT YOU WILL NEED:
- 1 teaspoon of coconut oil 1 spoon
- 2 tablespoons of onion, diced
- Pinch of red pepper flakes (optional)
- 6 large fresh (or frozen and defrosted) shrimp 1 red
- Garlic powder, to taste
- Onion powder, to taste
- Freshly cracked black pepper, to taste
- 1 large clove of garlic, minced
- 1 cup of baby spinach 1 green
- ½ cup of cherry tomatoes, halved 5 green
- 1 cup of whole grain pasta, cooked 2 yellow
- 2 tablespoons of parmesan cheese 5 blue
Cook pasta according to the package directions. Reserve ½ cup of the pasta cooking water before draining and set aside. Portion out 1 cup of the cooked pasta.
While the pasta is cooking, season the shrimp with garlic powder, onion powder and black pepper. Set aside.
Heat 1 teaspoon of coconut oil in a saute pan over a medium heat. Add 2 tablespoons of diced onion and a pinch of red pepper flakes (optional). Saute until the onion begins to become translucent, approx. 3-4 minutes.
Add in 1 clove of minced garlic and saute for 1 minute. Add the shrimp and cook for 3 minutes until they begin to turn pink.
Flip the shrimp over and add 1 cup of spinach and ½ cup of halved cherry tomatoes. Cook for an additional 2-3 minutes until the spinach has wilted slightly and the shrimp are pink and cooked all the way through.
Add 1 cup of cooked pasta and 2 tablespoons of parmesan cheese to the skillet. Use the reserved pasta water if needed to help make a light sauce and melt the cheese.