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A Sweaty Start to Valentines Day

orange theory valentines day workout

Happy Valentine’s Day friends! Most years I roll my eyes at this commercial holiday that has become focused more on chocolates, flowers and gifts than just taking time to be thankful for loved ones. However, this year, I woke up this morning bursting with happiness.  Over the past few weeks I’ve been reminded multiple times that I am blessed with an incredible support group of friends, co-workers and family members both near and far.  So regardless of your status this Valentine’s Day, I hope you can take a moment to be thankful for yourself and those people in your life you hold dear.  I took a few minutes earlier today to thank each of my team members for their support by gifting them $5 on Venmo for a coffee or sweet treat. It isn’t much but sometimes the smallest, unexpected gestures are the most rewarding.

This morning Bo and I kicked off Valentine’s Day at Orangetheory Park Slope with a grueling Valentine’s Day themed partner workout led by Coach Corey. One of my favorite coaches, his playlist is always amazing and he did a great job motivating the class today as well as providing prenatal adjustments. This morning’s partner workout included an endurance hill and speed treadmill station, rowing and squat thrust station and a strength station that was packed with squats, chest flies and tricep extensions. By the time the clock hit 7:45, Bo and I were both dripping in sweat. Speaking of Orangetheory workouts, did you guys know that every Orangetheory location across the US does the same workout each day? My mind was blown when I discovered this the other day. How fun is that?!

Ashley and Bo 100 pound journey

Workout dates are something that Bo and I are trying to prioritize in our schedule between now and June when Baby Girl Diamond arrives.  As many of you know, we both enjoy sweating together as it provides us with time before our busy days to connect, workout and enjoy each other’s company.  When we started dating fourteen years ago, fitness was not a priority, as you can tell from the above picture. Since we’ve been together we’ve lost a combined weight of one hundred pounds, much of which can be attributed to our healthier and more active lifestyle. I’m so thankful that these days Bo and I equally enjoy working out and staying active together. In fact, it’s become such a part of our routine that I often take it for granted until I read posts like this.  Since running is something that I enjoy more than him, most of our workout dates revolve around workouts we enjoy equally such as high intensity interval training at Orangetheory or Fhitting Room, spin classes at FlyWheel or swimming at the YMCA.

This evening we will continue to enjoy Valentine’s Day together by cooking one of our favorite dishes together, sesame encrusted tuna, and relax with a movie.

Hope you guys have a great day!

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Salted Chocolate Chunk Cookie Recipe

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As I left my office last night, this sight provided me just the inspiration I needed. Instead of waiting in line at Buttercup Bake Shop, I wanted to bake my valentine a homemade treat.

I rushed home to make my Valentine his favorite dessert, homemade chocolate chip cookies. While we decided this year was going to be casual, I still wanted to surprise him. Instead of making traditional Toll House chocolate chip cookies, I spent a few minutes looking up recipes online before stumbling upon Epicurious’ recipe.

IMG_0333Luckily, I knew that I had delicious, high end dark chocolate in my pantry which Foodbuzz sent me last week. This chocolate, mixed with some added salt, would make the perfect cookies for Bo’s taste.

He prefers dark chocolate and craves savory treats. My goal was to combine these two tastes into one delicious cookie, inspired by Epicurious’ recipe.

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Salted Chocolate Chunk Cookies  (Adapted from Epicurious’  2003 Chocolate Chip Cookie recipe)

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoons baking soda
  • 1 teaspoons salt plus extra teaspoon salt for final sprinkle
  • 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
  • 3/4 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1  teaspoon vanilla
  • 2 Pure Dark chocolate bars chopped in chunks, ~ 6 ounces

     

    Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with Silpat or wax paper.

    Whisk together flour, baking soda, and salt in a small bowl.

    Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus remaining whole egg to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chocolate chips.

    Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand.  Form remaining cookies on additional sheets of parchment. Sprinkle each cookie with a dash of additional salt.

    Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

    Makes 9 large cookies.

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    I highly recommend this recipe for even the most discerning tastes. They were both sweet and savory while still having the wonderful “goo factor” required for the best chocolate chip cookies, in my humble opinion.

     

    Question: What is your favorite type of chocolate chip cookie? Crunchy? Chewy? Dark chocolate? Light?

    *Note: I received this chocolate sample free of charge through the Foodbuzz Tastemaker program.

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    Bears love fish on Valentine’s Day

    I just realized that I never shared pictures from our first Valentine’s Day together doing what we love most, exploring Chelsea Market for inspiration and ingredients and then cooking together over wonderful wine. After seeing the fresh seafood we knew that we had to take advantage of the incredible selection. We purchased a dozen oysters across various types:
     
     After that we moved down to their fresh fish and decided that grouper looked absolutely amazing! We can rarely find quality grouper at our grocery store downstairs so were delighted by Chelsea Market’s selection. We used this grouper in our favorite Savannah recipe, Almond Crusted Grouper. This is influenced by the famous favorite at Elizabeth’s on 37th, one of Savannah’s top restaurants for over 15 years. I highly suggest this recipe as it’s very simple, delicious, and can be used on different fish.
    Bo’s Almond Crusted Grouper
    Ingredients:
    6 6oz grouper filets
    2 tbsp sesame oil
    2 tbsp vegetable oil
    2 tbsp lemon juice
    2 tbsp water
    1 egg beaten
    1/4 tsp salt
    1/4 tsp pepper
    1 tsp hot chili sauce
    1 c Wheat Thins (crushed)
    1/2 c grated asiago
    1/4 c chopped toasted almonds
    2 tbsp toasted sesame seeds
    1/4 c minced italian parsley
    2 tbsp butter
    2 tbsp evoo
    2 tbsp minced tarragon
    Heat oven to 425
    Butter a shallow baking pan
    In bowl combine sesame oil through hot chili sauce.
    In a food processor combine Wheat thins through tarragon- transfer to shallow dish.
    Dip fish in marinade then in crumb mix
    Place on baking pan (do not let them touch each other)
    Drizzle fish with evoo and butter
    Roast for 20 minutes.
    ENJOY!

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