Transformation Challenge 2018
January 25th- February 25th
Now and continuing over the next few years, fitness, nutrition and society will change dramatically.
This challenge will set you up to dive deep into structuring your mind and body to battle the changing stimulus and information around you. You will develop a better understanding of yourself through this self-paced, 5-week course, really focusing on expanding your attention and awareness in daily challenges and reflection.
Much of our current age is based on a linear perception…we have a limited reality, a limited amount of time, a limited concept of how much we can include in our attention span and a limited sense of our capacity as individuals. It takes great energy and pressure to deal with the amount of data we are stimulated by daily and in doing so we often feel inadequate. Trying to perceive things faster and faster has caused us to understand less and less. Combining hundreds of functions into gadgets, has caused us a dependency that is causing our natural human abilities to atrophy. Fragmented attention and perhaps our screen addiction, shows our hunger for intimacy and has begun to replace real relationships. Drugging ourselves with stimulation, is beginning to cause us to focus on things sometimes not even worth paying attention to. It’s not that we should begin to ignore innovations of technology, just that we need to equally develop and explore our own human abilities so we can continue to expand with the evolution taking place around us.
Do you want to return to a more conscious life experience? Develop and maintain closer relationships/friendships? Work on developing healthy boundaries for yourself in regards to exercise and nutrition? Create an inner calm and higher self-esteem? Have better work relationships, develop creativity and practice respect?
These are all within your reach, and maybe now is the time for you to commit to shifting back to a better understanding of yourself. Slow it down, refocus your attention, goals, and delve more into understanding aspects of your life.
Come expand your mind, heal from societal stress and attend to yourself while re-creating your world that allows you to feel more present, positive and inspired!
During this 5 week challenge you will participate in a self-guided fitness, nutrition and mental plan. With your application you will select one of three programs in each aspect, designed to help you focus on what you seek for the five weeks. A Facebook community will keep participants engaged and excited by connecting you with other individuals who are also on a journey to recreate themselves in the New Year.
Each participant will receive their own fitness and nutrition plans, along with a month long guide with daily ggieand reflections. The challenges of the month can be completed on your own time and schedule, but each challenge must be completed at some point during the duration of the challenge itself. At the end of the month, participants who have completed each daily challenge will be awarded a printed completion certification, and $15 VISA gift card. “Biggest Motivator” participant will also receive a $15 gift card.
Send application information to firstname.lastname@example.org
(one that can be accessed daily for challenge communications)
Current Nutrition: (foods/beverages you eat every day or would like to eat every day, things you hate, # of meals you prefer to eat daily/snacks, etc.)
Current Fitness: (do you work out- walking, gym, yoga classes, etc? In what capacity?)
Primary Goal(s) for 5 week challenge:
Heath Conditions/Limitations: (current or past)
Fitness Catergory (Select 1):
Muscle Building - you’re looking to not only tone, but really kick up your routine in order to shape your physique
Transform for Life- you’ve participated in past challenges and are looking to continue or return to a maintenance schedule
Other- please specify and I will do my best to design your fitness program focusing on your primary goal
Nutrition Category (Select 1):
Everything- You have no restrictions as far as ingredients in your meal plan
Vegetarian- No animal proteins, dairy is included
Specialty- please specify and I will do my best to design a nutrition program focusing on your nutritional goals
Please share anything you would like me to take into account when designing your nutrition and fitness plans.
Boy what a fun evening!
They found me with a random google search for Tapas cooking classes in Denver, and I'm sure glad they did! Last night was the reason I host these classes....for excited, beautiful people, to unite, for one purpose: FOOD.
The two co-hosts invited three other couples, some who may or may not have known each other. We all had an interest in creating tapas...drinking sangria and other choice wine and beer...
They had literally never met me, but had faith that I would present an evening that friends and family could be together laughing and enjoying each other's company while centering everything around food and learning.
Seriously. My favorite thing is to bring people together around food.
My favorite thing to prepare are tapas.
My favorite cuisine is Spanish food.
My favorite activity is to cook!t did you learn from us?"
These classes will probably be offered a little more often...what an amazing group. As we finished the night presenting the dishes they made, I asked to also share something they learned with the group. Of course they flipped the question back on me.."What did you learn from us?" My response: I learned how amazing it is to meet a new group of people and be able to have fun and learn together. Seriously, their energy, curiosity, and laughter energized me and I'm already anxiously awaiting our next class together! Thank yoU!
With the current events of the #metoo movement, it was ever so timely to go to this workshop/presentation put on by Women Who Startup. It's like there is so much turmoil from the past being brought to the surface, women and people speaking up...we don't know how to work through it. (That's pretty much where I've been at with the business...so much going on and no tools and experience to process it.)
The events are founded by Lizelle VanVurren, sho started her first group of entrepreneurial women in 2013 and has now grown the group to host monthly speakers, a summit during Denver Startup Week and 6 minute solutions. All of her programs are directed towards giving women sponsorship and opportunity in a world created and sustained by men(not always a bad thing). But encouraging women to become powerful and bold and run with their ideas. (We need both!)
I loved every word that came out of her mouth. Strong, bold, empowering..to say the least. Luckily, in my lifetime, I have yet to feel like I "can't," do something. Maybe from the encouraging words of my parents, that I could do anything and go anywhere I wanted...or maybe its just something you're born with. As Lizelle put it, "we're bulldozers." We have ideas that we don't take no for an answer, or we just don't stop till we find a solution. She's spotlighting women entrepreneurs and breaking down how they got to where they are, and who they really are.
Last night she interviewed the CEO of @kitables Arieanne DeFazio..an ex-scientist, young personality who thought it would be better to give people an experience by building their own projects; give them all the tools and empower people of all ages to build; backwards in a way, instead of an app, give them a hands on-do-it-yourself kit. I love it! Anyways, listening to her speak about not knowing anything about finance and crowdfunding when she started..and the fact that she is three years in (where we are as a catering business), really helped me focus on "taking the legos and building."
I (Mezcla Maggie) am at this odd stage where we need to grow the business, but giving up the reins on the "Do everything yourself," roller coaster...is mentally going to be the hardest thing. Finding the right people, to trust with the "baby." I can't really fathom it until it happens...but it's happening. I can't resist growth. That's what we are here for. To learn, to grow, to innovate...hence being an entrepreneur. "We have a giant sandbox, now let's build a fucking castle."
More reflection to come...
Hopefully, I am not speaking prematurely, but we finished up with our last wedding of the season last night.
A simple menu but one that anyone could enjoy.
BYO Pasta Bar including bowtie pasta and penne pasta with choice of chicken based alfredo sauce or vegetarian base; mix-ins including diced tomato, grilled chicken, parmesan cheese, sauteed crimini mushrooms, and broccoli florets. BYO Slider Bar with beef pucks, cheddar, provolone and swiss cheese, lettuce, tomato and red onion along with ketchup and mustard. Appetizers including rainbow fruit kabobs, parmesan and spinach stuffed mushrooms, corn chips, salsa and guacamole along with a no-tomato Brushetta Bar of Basil Aioli, Roasted Red Pepper Feta and Olive Tapenade! Even pulled out the good ole S'mores Bar.
Chelsey and Jonathan were easy to plan with and celebrated their ceremony in Estes Park yesterday and the reception at the Knights of Columbus in Fort Collins.
BYO Bars are great for an affordable wedding, but we spiced it up having our men in black serve! See pictures below with credits to Rich Smith for capturing;)
Putting A Puzzle Together without a Picture.. sounds difficult and intimidating...DO IT ANYWAY!
Today we shared some inspirational messages with each other over baked fall goodies and chatter. We exchanged clothing and packed the rest up to donate to Good Will. It's always wonderful to pass on your favorite possessions when they've outgrown your style or comfort, and even better to know they are going to those in need.
An important question I posed to the group present today was "What can I do for you?"
Often we are so concerned with helping others, we neglect ourselves. Now, I'm not asking that you be conceited or selfish here...but I'm asking you to consider what YOU could use help with. It's OKAY to receive help and it's OKAY to ask for it. Sometimes we outsiders, don't pick up what you could be laying down. In fact, you might not even know...so it's important to check in and ask this of yourself. So...take some time..."What can I do for you?"
Our business highlighted this week was Sasha Daraskevius and her stylist career. She has recently changed locations from styling at Belle * Beau in downtown Denver, to her new home in Rosewood HairStudio. Women cuts are just $35---that's a steal! We were fortunate enough to get her to do a little pop up style shop today for the Genius Sister's to take advantage of! Cut off a little extra baggage before heading into the fall season, feeling a little lighter!:) Thanks Sasha! Get in touch with her 303-920-HAIR or www.rosewoodhairstudio.com
Our next meeting will highlight the dance momma Alli Douglas as she shows us how to be confident and free with our bodies with movement! NOT to be missed. The meetup will be help Sunday, October 22nd, 10am sharp! And our new members have even proposed a cooking class with a few of our professional chefs!!
The name sounds intriguing huh?
Well, join the Denver book and wine club created by Mastermind Lacey: @roseandjulietbookclub
Last month's book chosen was "Food Revolution: How your diet can help save your life and our world" by John Robbins. If you haven't picked this one up, even just to peruse the contents, you should. Robbins is the son of Baskin-Robbins co-founder and author of many books advocating nutrition, physical health, and environmentalism. He created the organization EarthSave as a reaction to his first book: Diet for a New America. He promotes healthy environmentally sound food choices, produce from the medical system and raise awareness of "the ecological destruction and cruelty linked to the production of food animals."
In conjunction with reading the ideas and views of Robbins, we decided to host a vegan cooking class as our monthly "experience." Of course, we too enjoyed wine from the subscription Lacey has through Winc, wine club.
Keep your eyes on the horizon as Lacey bridges the two concepts...wine and book club. We're all in for a treat!!
In the meantime, stay full with this recipe that we used in our cooking class for last month's meetup:
7-Ingredient Vegan Cheesecakes
7-ingredient vegan, gluten-free cheesecakes that are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
6. You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
10. Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Officially, my first catering event was May of 2014. Legally, our first catering event was December of 2014. So, somewhere in between, I decided October was the best time to celebrate our birthday. It is the perfect time, weather is changing, we're finishing up wedding season and heading into the holiday season.
Come celebrate with us this year, October 15th at the Denver Press Club. We are keeping with the theme of Oktoberfest(although I have yet to explore Germany..) There will be games, lots of food, beer pairings and more! You don't want to miss out, and its all FREE.
We want to make sure everyone connected to Mezcla Maggie knows how much we love and appreciate your support, clients, friends, family, suppliers--we want you all!!:)
Email us for more details or to RSVP email@example.com
Not only does it taste delicious, having the texture and consistency as some seafood like scallops or lobster, but it also has powerful neurotrophic abilities. Hericium erinaceus, is an edible fungus that has been long used by Chinese practitioners, touting users to have "nerves of steel and the memory of a lion."
Lion's mane mushrooms can literally take on the appearance of a mane, with cascading spores growing to great lengths before they are harvested. (see photos)
Lucky for us, we were able to see first hand, the life cycle of these protein packed fungi, during our tour of Hazel Dell Mushrooms in Fort Collins, Colorado. The Farm Manager, and mushroom guru, Jared, led us through the growth and harvest process for their five varieties of mushrooms: Crimini (most common, Large Portobello), Lions Mane, Cinnamon Cap, Shiitake, and Oyster (King Oyster).
The Growth Cycle (Copied from James Hammond 1/18/09)
Mushrooms are the spore (seed) producing part of a fungus. Like all living things Mushrooms can have many different shapes and colors depending on the variety. Some mushrooms are edible and choice *Like Ours!* and some are poisonous or simply just don't taste good.
The vegetative state of a fungus is called mycelium and this is typically white and cottony looking. Fungi do not manufacture their own food like plants. The mycelium grows through whatever material the fungus is feeding on and derives its nutrion from it.
A fungus can live for years in the vegetative state. Changes in certain environmental conditions will stimulate the fungus to produce the spore producing mushroom as a way of reproducing itself. Spores are produced and blow in the wind to some new spot to regrow into mycelium and start the fungal process over again.
At Hazel Dell, we grow our mushrooms on hardwood sawdust and mimick indoors what happens in nature. The sawdust is mixed with water and wheat bran and packed into special mushroom growing bags. These bags are steam sterilized and innoculated with pure cultures of the mycelium for the variety of fungus we are trying to grow. The mycelium grows throughout the bag in a period of 4-13 weeks at about 70 degrees F.and binds the sawdust together.
The block of sawdust is then removed from the bag and placed in a humidified and well lit harvest room which is about 60 degrees F. and has plenty of fresh air. This change in environment stimulates the block of mycelim impregnated sawdust to produce mushrooms. It takes about 1-2 weeks in our harvest rooms for the mushrooms to develop and they are then picked and sorted by trained harvesters. Because we use pure cultures of mycelium, we only get the mushrooms we are trying to grow.
Think of the change from a dry summer to a wet fall and thats what our farm is. Except that it is all done indoors under sterile conditions which creates consistant year round production of our wonderful mushrooms.
(see pictures from petri dish, to plate, below)
Now. For what you've been really looking to find out...how to make your brain cells grow and more powerful. For years, studies have been conducted (mostly on animals) to see the affects these mushrooms have on brain cells. It has been concluded that they have antibacterial, anti-hypertensice and anti-diabetic and would-healing properties.
Two novel bioactive compounds – known as hericenones and erinacines – in these mushrooms have been shown to activate a peptide found naturally in our bodies, known scientifically as “nerve growth factor” or NGF. NGF is critically important and necessary for the growth, maintenance, and survival of our brain cells, known as neurons.
These naturally occurring lion’s mane compounds also stimulate a process known as re-myelination. This proces helps to keep brain cells healthy, prevents them from being damaged, and increases their ability to conduct electrical signals efficiently.
This ability of lion’s mane to protect, heal, and regenerate brain cells may one day make it very useful for the treatment of Alzheimer’s disease and other dementias, muscular dystrophy, senility, Parkinson’s disease, and other debilitating neurological conditions.
Since 1991, many studies have been published on the brain regenerative properties of lion’s mane mushrooms. For instance, a small clinical study published in 2009 showed that when lion’s mane was given to 50- to 80-year-old Japanese men and women diagnosed with mild cognitive impairment (MCI), their brain capacity improved significantly – but only as long as they kept consuming the mushrooms.
In this study, 15 men and women took four tablets containing 96 percent Yamabushitake (the Japanese name for lion’s mane) three times daily for 16 weeks. These subjects were then observed for a further four weeks after the therapy period ended.
The study researchers noticed that the Yamabushitake group had significantly higher scores on their cognitive function. In other words, their ability to use their brains to learn and remember were better when compared with the control group. The longer they consumed the lion’s mane mushrooms, the better their scores were.
However, 4 weeks after the study ended and their consumption of mushrooms had stopped, the scores of the Yamabushitake group went down significantly. No adverse effects of Yamabushitake were reported throughout the study or afterwards.
This study shows that lion’s mane could potentially be used to reverse some of the symptoms of mild cognitive impairment (MCI) in elderly people. MCI can involve problems with memory, language, thinking, and judgment and is considered to be an intermediate stage between normal mental decline seen with aging and the more serious brain function deficits seen in dementias such as Alzheimer’s disease.
(Copied from https://organixx.com/lions-mane-mushroom-brain-protector/)
Pretty rad stuff!! Let us know what you think in the comments below! Be sure to check out Hazel Dell Mushroom farms and be on the lookout for out next pop-up dinner featuring these fabulous fun guys!!;)
As we wind down this summer, the wedding season continues..this past weekend we celebrated with a couple we've been planning with for over a year. Molly, the bride and a talented violinist, performed during the reception, serenading her new husband on the dance floor. Her bridesmaids also helped create a dynamic song that really made you feel the love! (see video below). It was a first I've ever seen and quite moving!
We also welcomed a few new staff members to the picture..literally in the picture below. Meet Rich and Sabrina, who both made their debut last night serving during the cocktail and buffet. Their vibrant personalities and bright smiles really served the crowd and made the evening enjoyable for the guests out front and the back of the house!
We have a few more weddings on the books with friends of ours, Josh & Heather coming up in a few weekends as well as Shannan coming up at the end of the month..along with a few in October!
Let the love keep coming and we'll keep cooking!:)
And we are back now! Having recently traveled through Rome, Italy; Champagne,France; Stockholm, Sweden and Kevlavik, Iceland. We are in Denver again for some time leading up to another international trip to Paris, France for the Salon du Chocolat !!
The best part of most of my trips...besides the people I'm visiting and sharing the experience with, is of course--the food!
Starting with Rome. Tip to all travelers in this gorgeous historic place, DO NOT feast near the tourist attractions. If so, get a recommendation from a local. Likely, you will have mediocre(if that) food for a heavy price. My suggestion, is to take a few extra steps to the neighborhood of Travestere. Here you will eat what the locals eat, you'll find handmade pasta, sauces with rich flavors, and cold beverages to cool you after your walk around the city. We enjoyed gnocci at a small joint called Pasta and Wine. How more direct can you get? It was awsome..basically the Chipotle/Qdoba if you will, of Italy. You pick you pasta, you pick your sauce and you eat! Wonderful!!
We also stayed in a LOVELY bed and breakfast called GLI Artisti, located at Via Degli Scipioni, 53 Vaticano Prati, Rome 00192. A cute establishment on the 4th floor of a building within blocks of the Vatican City. Fresh espresso and capuccino every morning with fresh baked croissant, filled with nutella and fruit, little cereals, yogurts, fruit and sliced meats available as well. Everything was warmly and artistically decorated, a real gem! We would certainly stay here again.
Moving on to Champagne. We flew into the Paris, Orly Airport and rented a car for a whooping $66 for 4 days. Drove to meet up with some other friends at the Chateau d'Etoges in the Champagne Valley, the only place you will taste REAL champagne at its finest. We explored the World Heritage Site Wine cellars of Veuve Cliquot and Mumm and some other boutique wineries as well, the important guys who feed the big names. We toured the city of Reims, very important to the history of champagne and the region. Probably shouldn't have gone to an Italian restaurant in the heart of France, haha, we had a little trouble ordering our food, but nevertheless, everything was delicious and the Champagne on point! One thing I will never forget, is the magnitude of meals in Europe. Course dinners last at LEAST 3 hours, so make sure you're prepared to wine and dine all night:) Our first night in the Cheateau we enjoyed a 8 course meal (3 of which were dessert).
Champagne countryside was gorgeous with sweeping hillsides of grapes, majority chardonnay, pinot munier and pinot noir (all included in the creation of the best champagne). It seemed like most of the towns we drove through were uninhabitated, or at least no one was wondering the streets. I always wonder what people do for jobs in Europe; apparently, they are just awaiting the picking season. Over 100,000 people come from all over the world to help harvest the grapes. the government only allows the farmers to pick for a week and a half stretch. Why? I didn't catch that. But it is very important it is the most opportune time, and that there are enough people there to get the job done!
Our third country, Sweden. Wow! I really had no expectations going here...except that it was probably going to be similar to my visit to Switzerland...cold, and gorgeous. Yup, correct! But, when the sun was out, it was perfect. Stockholm and Sweden is a compilation of 14 island chain, surrounded by the Baltic Sea and Lake Malaren. We decided to try couchsurfing here, hosted by the magnificent Magnus and his husband Gustav. They introduced us to the country with a warm homemade soup on the evening we arrived, while telling us about the culture in their homeland. Luckily Magnus had time to explore the city with us, taking us first to the Vassa museum. The museum shares a deep part of Sweden's history showcasing the largest preserved object in the world. Vassa is a recovered warship dating back over 350 years ago. It left the port on its maiden voyage and sank within 20 minutes. No one could recover it for over 333 years. Impressive! 98% of the ship is the original, and the museum is still putting its pieces back together.
After the museum, we wandered the streets, thoroughly enjoying Gamla Stan, the old town; nearby there is a Medieval museum (free entrance) that you can get a better feel of how life was there in the 13th century. We tasted street herring and their renowned cinnamon rolls and of course Swedish Meatballs!
Kevlavik was a quick layover while in Iceland. We walked from the airport, a quick 1.5miles. I spent some time 4 years ago in Reykavik and was a bit shocked to see the negative impact tourism is having on the island. It just seems that the last 4-5 years, tourism has boomed and they just can't support it. It was even more apparent when we were boarding our flight to leave Iceland. There weren't enough workers and not enough space to keep everyone in the boarding process. It all worked out...but keep your eyes out in the future for what is happening in Iceland before you go. It's a beautiful country but you'll need to save extra money for any excursions, and you will need to do an excursion to see the sights, there isn't much going on in the city and prices are astronomical because everything is imported. One piece of advice would be to visit their grocery store! A lot cheaper and still delicious. I have yet to try puffin, their delicacy, but I'm still not sure I want to!
That is our 10 days in a nutshell, please feel free to ask questions or for advice about where to go in these cities. I will certainly return to them all! Especially to visit our new Swedish friends!!
Check out our instagram for food photos @MezclaMaggie