Thursday, October 18, 2018

Amy Walsh Fitness Voted Best of Dayton Finalist Again for 2018

Thanks to all of YOU, I have been nominated for the second year in a row as one of the three finalists as the Best Personal Trainer in Dayton! The final voting will occur during the Best of Dayton event on November 1. Details are below:
"Hundreds of Dayton Magazine subscribers can nominate for The Best of Dayton. It is a celebration and competition between the top establishments from the Dayton area. The event will feature booths hosted by participating Best of Dayton finalists from categories including food, retail, and service organizations. A ticket gets you a ballot, unlimited food samples, 2 alcoholic drinks, and entertainment!"
Please join me for the final event and THANK YOU for voting! Without you, all of this would be impossible. Thank you!

Tuesday, October 2, 2018

Seasoned Chicken Thighs Topped with Homemade Pico de Gallo


Simple, clean and tasty. Chicken thighs seasoned with garlic powder, ground cumin, paprika, salt and pepper served over some rice and topped with homemade fresh pico de gallo with tomatoes, corn, black beans, red onion, cilantro, jalapeños and topped with a whole squeezed lime. 

Pico de Gallo Recipe
1 can of no salt added black beans
1 cup of organic corn
1/2 cup diced red onions
1/2 cup diced tomatoes 
1/3 cup diced fresh cilantro
1/8 cup diced pickled jalapeños 
1 whole lime squeezed (or two if you like)
salt and pepper to taste

Vegetarian Poblano, Portabella Mushroom and Black Bean Fusion

I was feeling inspired after eating some flavor packed vegetarian tacos in Over the Rhine and whipped together a new recipe - sweet potato pancake topped with a bomb vegetarian mix of black beans, poblanos, portabella mushrooms, onion, tomato, paprika, garlic, cumin, salt and pepper which was grilled in the basket for 3-4 minutes. I finished it off with fresh cilantro and a sprinkle of feta cheese. This is a super flavorful and protein packed vegetarian meal with a blend of hearty flavors, a little heat from the poblano, crunchy from the sweet potato and softened by the feta. I also made it served over sautéed peppers and it was delicious. 
 
Ingredients:

1 can of black beans (no salt added)
1/2 cup sliced poblanos
1 cup of diced portabella mushrooms
1/4 cup diced red onions
1/2 cup diced tomatoes 
2 cloves of garlic minced
1 tsp paprika
1/2 tsp ground cumin
dash of salt and pepper to taste