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When you're all about the lifestyle, it doesn't take long for the great outdoors to remind us that we're not alone--even in the most remote SUP destinations. Whether paddling quietly deep in the seagrass or trying to maintain balance while reeling in a catch, there's a lot going on beneath the surface whether we see it or not. So when unexpected creatures rear their ugly--and honestly, sometimes really cute--heads, you have to stop and appreciate the moment.

When you're all about the lifestyle, it doesn't take long for the great outdoors to remind us that we're not alone--even in the most remote SUP destinations. Whether paddling quietly deep in the seagrass or trying to maintain balance while reeling in a catch, there's a lot going on beneath the surface whether we see it or not. So when unexpected creatures rear their ugly--and honestly, sometimes really cute--heads, you have to stop and appreciate the moment.

When you're all about the lifestyle, it doesn't take long for the great outdoors to remind us that we're not alone--even in the most remote SUP destinations. Whether paddling quietly deep in the seagrass or trying to maintain balance while reeling in a catch, there's a lot going on beneath the surface whether we see it or not. So when unexpected creatures rear their ugly--and honestly, sometimes really cute--heads, you have to stop and appreciate the moment.

"For those of you that know, you know. If you ever had flashlights on the deck of your board to light stuff up. Or if you had to hand hold GPS's. Or don't have a place for fishing rods. Or need some place to plug in a speaker. Or when you're hanging out at a sandbar and you want to just power up your phone. You know. That's what this product is for."

- Corey Cooper, BOTE CEO and Co-Founder

The Command Center

The command center centralizes all the power and places it at your fingertips. It's slick, connecting various light sources, accessory ports, and even your fishing GPS all within the aluminum Power Rac, keeping the wires nice and dry while you're out voyaging for your next catch.

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Fitness

Chipotle Chicken Wrapped Asparagus

Chipotle Chicken Wrapped Asparagus
www.youtube.com


CHICKEN WRAPPED ASPARAGUS

Chicken on black round plate

 Photo by Anshu A on Unsplash

INGREDIENTS

Ingredients for 4 rolls

  • 1lb (four 4oz pieces) chicken breast
  • 1/2 cup chipotle raspberry sauce
    • 1/4 cup for marinating
    • 1/4 cup for basting
  • 16 thick asparagus spears
  • aluminum foil (for tips of asparagus)
  • Garnish
    • finely chopped cilantro or parsley
STEPS
  1. Fire up a grill to roughly 300F-350F (177C).
  2. Slice larger, thicker pieces of chicken breasts in half – butterfly cut – to make thinner pieces of chicken.
  3. Pat the chicken dry with a paper towel, then gently flatten out the chicken using a food mallet or the bottom of a heavier skillet. Careful not to pulverize the chicken.
  4. Season with a little pepper, then add the pieces to a sealable plastic bag along with half of the raspberry sauce. Seal the bag, leaving as little air as possible, and marinate for at least 20 minutes at room temperature, or 1 hour in the fridge.
  5. Remove the pieces of chicken from the bag. Place about 4 spears of asparagus at the thicker end of the chicken breast, then tightly roll it closed with the smaller, thinner side down. Repeat.
  6. Place the chicken on the hot grill with the flap side down so it cooks closed.
  7. Grill for 8 to 10 minutes, then flip. Use the remaining sauce to baste the (cooked side of) chicken after you flip it. Cook for another 8 to 10 minutes, or until the juices run clear and the chicken is white on the inside. Brush the remaining sauce over the chicken again and garnish.
  8. Enjoy the rolls with brown rice, quinoa, roasted potato or even cauliflower rice for a lower carbohydrate alternative.

CHIPOTLE RASPBERRY SAUCE

Strawberry and blueberry on white ceramic plate

 Photo by Inja Pavlić on Unsplash

INGREDIENTS

Ingredients for 16 servings (of 2 tbsp each)

  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced or chopped
  • 1/3 cup red onion, diced
  • 2 teaspoons cumin
  • 15oz fresh raspberries
  • 2/3 cup apple cider vinegar (add more/less to taste)
  • 2 tablespoons Worcestershire
  • 2 tablespoons liquid smoke (whichever flavor you prefer)
  • 4 tablespoons coconut sugar (or honey/agave or 2g Stevia in the raw)
  • 3 tablespoons can chipotle sauce (more/less to desired spice level)
  • 1/2 tablespoon arrowroot starch (mixed with 1 tablespoon water)
STEPS
  1. Set a nonstick skillet on medium heat, add olive oil, garlic and onion. Caramelize the onions for 3 minutes and be careful not to burn the garlic.
  2. Add cumin and "bloom" the spice in the oil for 1 minute.
  3. Add fresh raspberries. Gently push them around the skillet and allow them to explode under the heat to create a sauce. About 5 to 7 minutes.
  4. Add vinegar, Worcestershire, liquid smoke and coconut sugar. Bring it a simmer, about 1 to 2 minutes, then add chipotle sauce (and if desired, one chipotle pepper to simmer in the sauce). Cook together on low heat for 3 to 5 minutes, stirring occasionally to ensure no sticking.
  5. Mix arrowroot starch with water, then pour into the skillet. Stir immediately to avoid any clumping.
  6. Remove the skillet from the heat and allow it to thicken more. Season to taste with sea salt and pepper. If you want the sauce to be thinner, add tablespoons of vinegar or broth.
  7. Store in an airtight jar or container in the fridge for up to 2 weeks.

Tomorrow is greatness

5 Tips On Making A Great Salad

Photo by Anna Pelzer on Unsplash

Confession: I rarely order salads at restaurants. Give me bland, raw veggies any day! Why? The thought of trying to choke down a block of iceberg lettuce topped with 2 tomato slices and dry carrot shavings makes me gag.

Tis the season to overindulge. To get myself ready, I’m purposely overindulging in salads right now – and I must say this is actually more of a pleasure than a chore. I can’t tell you how many kinds of salad we’ve eaten in the last few weeks, and rather than getting old, they’re just getting better.

Remember, when it comes to salad, there’s no need to follow a “recipe.” If you’re missing an ingredient, replace it with something else that will provide the same effect (crunch, spice, tang, creaminess, etc). No one will know and it’ll still be delicious!

IF I WAS A COMPETITIVE EATER, MOUNDS OF ICEBERG LETTUCE WOULD BE GREAT TRAINING! BUT, SADLY I'M NOT.

When I'm not in my own kitchen, I don't try to make salads interesting and filling.

Here are 5 quick tips on making a good salad. List other ways you enhance your salads? Boom.

  1. Use a lean protein source like grilled chicken or fish. Adding fried buffalo chicken tenders or fatty ground meat kinda defeats the purpose if you're trying to have a lower calorie option, so they can be counter-productive.
  2. Use mixed greens like spinach, arugula or kale. I find these are more flavorful and you can eat more of these in one setting. Lettuce tends to make you feel fuller faster.
  3. Use tomatoes or cucumbers as one of the ingredients. They add moisture and may help you not need salad dressing.
  4. Remember your healthy fats! These will help make it hearty so it can be a full meal. Nuts, avocado, seeds, olive oil. Or just use salmon as your protein!
  5. Use a lean protein source like grilled chicken or fish. Adding fried buffalo chicken tenders or fatty ground meat kinda defeats the purpose if you're trying to have a lower calorie option, so they can be counter-productive.
  6. Use tomatoes or cucumbers as one of the ingredients. They add moisture and may help you not need salad dressing.
  7. Add raw or dried fruit to enhance flavor. The touch of sweetness helps curb my sugar cravings as well.
  8. Toss the salad before serving. If you let each person put on their own dressing, some bites will be well-coated and others will be bland. Add the dressing and toss a few minutes before serving, so the dressing has a chance to really flavor the vegetables before they get eaten.

For dressing, consider using items like pico de gallo, goat cheese, fresh lemon juice or low fat vinaigrette. Be creative, just keep it healthy!

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The Great Report
2020 Global Report Sheet
click here
Fitness

5 Drinking Tips To Consider

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Fitness

Is Eating Pickled Foods Good For You?

Photo by Tengyart on Unsplash

As the summer harvests yield bountiful amounts of zucchini, squash, cucumbers and tomatoes, it's tempting to take on a pickling hobby. However, to properly pickle foods, you need a pickling liquid made of vinegar or brine and, in both cases, lots of salt for preservation and flavor.

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