Hollywood Physique Expert Eric the Trainer caught up with the Playmate Dancers at the 2015 Celebrity Sweat Yacht Bash and got the scoop on some fun food facts. How do these girls, who are constantly in the public eye, stay fit? Do they have cheat days? Favorite healthy snacks? Nutritious recipes they enjoy to make for themselves? Eric’s not afraid to ask the tough questions and gets the low-down on how these beauties balance working out, eating right and taking care of themselves on a daily basis. Visit www.csweat.com for more healthy eating ideas and recipes from some famous world-renowned chefs – and take your meal prep up a notch!
Ever wonder what exactly the Celebrity Sweat team does when we help local charities, groups, hospitals or in this case – the Midnight Mission in Los Angeles? Go behind-the-scenes and get a glimpse into why and how Celebrity Sweat gives back to the many communities we impact. Boxing champ Victor Ortiz led the team, which included Brock O’Hurn, Diego Vinhais and Ramsey Krull, on this very important particular mission. Celebrity Sweat prides itself on getting involved on many levels to assist organizations that are close to our hearts. To date we have had the pleasure and honor of supporting the Wounded Warrior Project, Boys and Girls Clubs of America, Big Brothers and Big Sisters, Breast Cancer Awareness, Bear Necessities, local little leagues and many others. You can help the folks at Midnight Mission as well by visiting www.midnightmission.org.
With the football season underway, the Celebrity Sweat team led by Hollywood Physique Expert Eric the Trainer, visited the impressive practice facility of the Atlanta Falcons. Eric was able to catch up with Falcon’s head coach Dan Quinn as he took his team through a rigourous training/practice session. Coach Quinn shared with our team his views on motivation and teamwork – both key components in any successful program. Whether you’re hitting the gym with your training buddy or personal trainer, or the grid iron with your teammates – teamwork is pivotal, and keeping motivated is a huge factor in building success. We wish the Atlanta Falcons and Coach Dan Quinn a successful run this season! Visit www.csweat.com for our free library of over a hundred training, fitness and nutritional tips from some of your favorite pro athletes and celebrities.
Last week, the Celebrity Sweat team had the unique opportunity to visit with some very special kids when we stopped by the Seattle children’s hospital – Seattle Children’s. We were excited to have Big John McCarthy join Eric the Trainer and our wonderful guest ambassadors TJ Millard of the Joint Base Lewis-McChord, and from the Seattle Seahawks’- SeaGals Hope and Melanie – on this mission. The team got the chance to hang out with the kids as they took breaks from their medical tests and procedures to relax the the sanctity of the playroom. Play therapy is vital component of treatment plans for young patients while they are being treated for an array of illnesses and conditions. The team got the chance to engage in arts and crafts and lego building with the kids, and even snuck in some superhero fun! Celebrity Sweat truly appreciates each and every opportunity we get to give back to the community, whether its working with the Wounded Warriors, Children’s Hospitals, Breast Cancer Awareness, Boys and Girls Clubs or local first responders.
- 4½ oz. sourdough bread, cubed
- Olive oil, as needed
- Salt, as needed
- 2 lbs. baby carrots, peeled, halved lengthwise
- Cucumber Salad (recipe follows)
- 3 fresh California avocados, peeled, seeded, diced
- ½ oz. cilantro leaves
- ¼ cup extra virgin olive oil
- 1 t. sea salt
- Toasted black sesame seeds, for garnish
- Cucumber Salad
- 2 lbs. Japanese or pickling cucumbers, thinly sliced
- 5 oz. shallots, thinly sliced
- ¼ oz. Thai chili, thinly sliced
- 2 oz. ginger, finely julienned
- 3 cups rice wine vinegar
- 2 cups sugar
- 2 T. salt
1. Preheat oven to 350ºF. Toss sourdough bread cubes with 1 T. olive oil; sprinkle with salt. Spread on baking sheet; bake for 10-12 minutes until crisp and light-brown. Cool.
2. Bring large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp tender. Drain carrots; place in bowl of ice water.
3. Drain cucumber salad, reserving some liquid. Drain carrots; mix with cucumber salad in large bowl with some cucumber salad liquid. Add diced avocado, sourdough croutons, cilantro leaves, sea salt and extra virgin olive oil. Mix gently. Add more salt or olive oil as needed, to taste.
4. Divide salad among six bowls (2½ cups per bowl). Drizzle each with a little more olive oil; sprinkle with sesame seeds.
For cucumber salad:
In large bowl, combine cucumber, shallot, chili, ginger, vinegar, sugar and salt. Mix well to dissolve sugar. Transfer to smaller container. Cover; refrigerate at least 2 hours or overnight.
Published with permission from the American Culinary Federation and Gregory Gourdet, Chef, Departure Restaurant and Lounge, Portland, Oregon
The National Culinary Review, October 2015