In the Know, Q&A Blog

3 Tips to keep up with fitness goals when traveling

It’s hard to find exercise time when scrambling to and from business meetings or hitting every major landmark in a city when traveling. You’re also constantly going out to eat, not paying attention to what you’re ordering and just living in the moment. Trying to stay focused on your 2017 fitness goals becomes an after-thought and sooner or later you’re right where you began on December 31, 2016. Here are three tips to stay on track with your 2017 exercise regimen while on the road: Calendar time to work out We’re so consumed by meetings, calendar invites, networking events, etc. that if we don’t designate 30 – 45 minutes in our calendars to work out, we’ll completely forget.  Set a calendar event either early in the morning or at the end of your day to exercise. Having a 15 minute reminder pop up on your phone will signal when your workout is about to begin. In-room workout gurus The internet is chock full of at-home workout videos. Just because you’re traveling and can’t find a local gym to utilize, doesn’t mean you can’t have a high intensity workout in your room. Search through hundreds of videos and vlogs to find the best virtual coach to guide you through your fitness challenges. If you need a recommendation, follow Troy Brooks on his Facebook or Instagram Booking your stay with a gym While there are many factors to consider when booking your hotel, try to find one with a gym. This way you don’t have an excuse not work out as there is already a fitness center right in your building. Packing...

Winter Recipe: Skillet Mix with Sweet Potatoes, Chorizo, Black Beans and more

Picture this: you’re cuddled up on the couch wearing your warm, fuzzy socks with a great flick on the TV. OR, you’re rushing home through a wintery-mix after a long work day, it’s practically bed time but you’re famished. What‘s for dinner? Something hearty, healthy yet easy to make; enter skillet mix with chorizo, black beans, kale and more! Here’s how you can warm you foodie soul without having to spend hours in the kitchen or compromising your diet: Ingredients 3.5 oz of chorizo 15 oz can of black beans (rinsed) 1 large sweet potato (1.5 in. cubes) 2-3 large leaves of kale (green or purple, can also substitute spinach) 2 tbsp Extra Virgin Olive Oil 1 small onion, chopped 2-3 cloves of garlic 1 tsp of cumin ½ tsp of cinnamon Small handful of queso fresco (or mozzarella) Pinch of salt and pepper Preparation Preheat the oven to 400 degrees. Place the cubed sweet potato on a flat cooking sheet. Drizzle with olive oil, salt and pepper. Bake for 30 minutes. Place 2 tbsp of EEOO in large skillet over medium-high heat. Remove casings from chorizo, place in pan and break up into small crumbles using the back of the spoon. Add onions and cook until tender (3-5 minutes). Add minced garlic and sauté for 1 minute. Remove the ribs from the kale and loosely chop. Add to skillet, then top with cinnamon. Cook down kale for a minute. Add the beans but before mixing them in, top with cumin. Finally, add the sweet potatoes (with a little bit of the leftover oil drippings if you’re using kale)....