Ilias is a good friend of mine, who I met in Meron Bareket’s Podcast Incubator Bootcamp (in the beta test version.) He, like I am, is creating a podcast to help others in his region be more successful in their businesses. He lives in Thessoloniki (sometimes referred to as Salonica), Greece and works as a civil engineer
Ilias also shares his mother’s secret recipe for his favorite food in the show notes!
Do you want to learn more about Ilias or contact him:
The show notes for every episode will include links to products, people and services that were mentioned in the episode. A notice of total disclosure, as some point I may have affliations with some of the products and services that are linked here. That means that when you click on a link and purchase that product, I will receive a small commission on that sale. It will not increase your cost at all, but it will help financially support me as I continue to bring assistance to anyone who wants to achieve their goals.
▪ 500g pasta for Pastitsio (1 pound dry)-available at Greek or ethnic groceries. (You can substitute ziti or penne )
For the béchamel sauce
▪ 1/2 cup butter
▪ 1/2 cup all purpose flour
▪ 1 lt milk warmed
▪ 2 eggs
▪ 1 cup parmesan cheese
▪ salt
▪ nutmeg
For the meat sauce:
▪ 600 gr. Ground beef or preferably veal
▪ 400 gr. Tomato sauce
▪ 2 onions minced
▪ 2 garlic cloves thinly minced
▪ 3 tbsp. olive oil
▪ salt, pepper
1. For the meat sauce, heat olive oil in a large sauté pan. Add the onions and the garlic and sauté for 5 minutes until they are translucent. Then add the ground beef and cook over medium-high heat until pink color disappears, about 5-15 minutes. Add tomato sauce, salt, and pepper and allow sauce to simmer over low heat for about 30 minutes, until sauce is ready.
2. While sauce is simmering put water on to boil for pasta.
3. Melt butter in a saucepan over low heat. When butter starts to bubble, using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux. Allow the flour/butter mixture to cook for a minute but do not allow it to brown.
4. Add warmed milk and eggs to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil.
5. Add pinch of nutmeg, pepper, salt and the 1/2 cup of parmesan cheese and stir in. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.
6. Brush the bottom and sides of the lasagna pan with olive oil. Layer the bottom with half the pasta and sprinkle 1/2 cup of parmesan cheese.
7. Add the meat filling in an even layer to the pasta. Top with remaining pasta and then add the final layer of béchamel sauce.
8. Bake in 350 F (180 C) degree oven for approximately 1 hour or until the top is a nice brown.
We all want to be comfortable. We want nice homes, nice cars and a good job with benefits. We want the security if a retirement plan, and the knowledge that our future days will be similar to our past days.
But does that stimulate growth?
What if growth requires the acceptance of the uncomfortable? What if you need to confront fear and risk, and step forward without knowing exactly what is in front of you?
Scott Wilson is an electrical and telecommunication engineer for a large nuclear powerplant in Ontario, Canada. I met through LoseIt! Scott is an active member, helping others continue on their weight loss journey. Scott is an enthusiastic guy, busy with family and career, but yet still finds time to enjoy life.
Scott and his family
He also knows how to properly complain! (He is a very nice guy, but is very effective when he encounters a problem. Be bold!)
Scott’s favorite quote:
For of all sad words of tongue or pen,
The saddest are these: “It might have been!” (John Greenleaf Whittier)
The show notes for every episode will include links to products, people and services that were mentioned in the episode. A notice of total disclosure, I may have affliations with some of those products and services that are linked here. That means that when you click on a link and purchase that product, I will receive a small commission on that sale. It will not increase your cost at all, but it will help financially support me as I continue to bring assistance to you and anyone who wants to achieve their goals.
I swear by Lose It! It is the first time I was able to lose weight, and more importantly, keep it off! It is easy to use, works on iOS and Android (not Windows Phones, sorry) and has an online platform, too. It combines the ease and simplicity of calorie counting with the social networking of Facebook. Many users report that they are on their LoseIt activity streams more often than they are on Facebook. There is a free version (which really works!) and a premium version, The premium version allows trackign food in the future (for better planning), setting non-weight-based goals (body fat, measurements, nutrients, blood pressures and many more). When you have premium, you can also create your own community groups and challenges. One of the nicest features of premium is that it allows you to synch your Lose It! account with other devices and applications. Get Lose It! Premium because it works.
Scott mentioned Earl Nightingale and Dale Carnegie’s books:
Scott mentioned Martina McBride and her song, “Anyway”
Mille Fay – or Mock Mille Feuille(Note name difference from Mille Feuille).
This dessert tastes very much like a mille-feuille pastry, which you might also know as a ‘Napolean.’
Be sure to use a cooked pudding mix and note that the amount of milk added is less than the regular pudding instructions – so the filling is custardy. This dessert is best if made at least 8 hours ahead of serving and stored in the fridge.
VANILLA SLICE – Makes one 9 x 13 inch dessert – approx 18 servings
START by mixing up your custard. In a microwave proof bowl combine the pudding mix and milk – noting that this is a reduced amount from what is called for on the box. Cook on high, for one to two minutes at a time, for about 6 minutes total, whisking frequently. Once thickened, set aside to cool.
Now line an ungrease 9 x 13 inch pan with a fitted layer of whole graham crackers. Imagine you are a tiler, and score, snap and fit them as necessary to neatly cover the bottom of your pan. Once the pudding is room temperature, carefully spread it over the graham crackers until they are evenly covered – unlike in my picture . . .
Spread cooked and cooled vanilla pudding over graham crackers
Next, whip the cream, adding no sugar, vanilla – nothing. Spread this evenly over the pudding layer with the back of a spatula.
Next, add a second layer of fitted graham crackers squares, pressing down gently where necessary to get the surface as level as possible.
Cover the cooked pudding with plain whipped cream and another layer of graham crackers
Mix the glaze ingredients with a whisk until completely smooth and not too runny. Pour over top of graham crackers and spread evenly using the back of a spoon and a bit of patience.
Last step is to melt the chocolate and drizzle in lines, which can be ‘combed’ for effect or just spiraled lazily about.
Cover with a tight layer of saran and refrigerate minimum 8 hours or overnight. Serve and be adored!
Before you can accomplish anything, you need a plan. It doesn’t need to be finely detailed, but you need to know where you are going. But a plan does nothing until you actually take a step forward.
Michelle Talbert is a Washington, DC-based attorney who is living her calling, not in the courtroom or corporate office, but as co-author of an Amazon best-selling book and co-creator/producer of a radio show and podcast. Her niche? The world of online dating.
Her life history includes children, completing an undergrad degree and then law school while juggling a family, and her experiences with online dating. She has encountered many of the challenges that we have faced, but hearing how she mastered them is empowering.
You cannot do it alone. No one has all the skills, time and resources to do everything without help. But asking for help can be one of the hardest acts to take. Take responsibility for your own consequences and grow by learning to ask for help.
Berni’s book can be pre-ordered at www.bravebearmedia.com (released to the Kindle store on June 26, 2014.) BUT—ths is great news–if you go there RIGHT NOW, you can get a free copy (until June 11, 2014). Don’t wait! Get a FREE book!
Berni has experienced more in her 30-ish years than most people do in a lifetime. From getting married at 16 to leaving a comfortable corporate job to become a life coach and writing a book in a 14-hour frenzy of thoughts, Berni has learned that when you take responsiblity for your own life and give your internal passion an authentic voice, your successes will be unlimited!
You can find Berni’s book, “The Year of the Brave Bear” at www.BraveBearMedia.com, on Kindle for only $4.99!
The show notes for every episode will include links to products, people and services that were mentioned in the episode. A notice of total disclosure, as some point I may have affliations with some of the products and services that are linked here. That means that when you click on a link and purchase that product, I will receive a small commission on that sale. It will not increase your cost at all, but it will help financially support me as I continue to bring assistance to anyone who wants to achieve their goals.
Music composed and performed by Jason Shaw. Courtesy of Audionautix.com
Life is a series of choices. We encounter choices in every day of our lives. And when we decide to not make a choice, we are actually choosing to let our circumstances dictate the direction our life takes.
A former Israeli Defense Force captain, Julie experienced challenged that helped her evolve into the true Delegation Diva. She learned techniques that create time, and is willing to share what she knows.
She has a program geared toward the ever-busy today’s woman. Her mission is to help other women find the missing time in their lives which will allow them to follow her inspirational motto: “Let’s create a life rather than just make a living”.
She offers a free webinar to teach people (women) to find an extra 2 hours of time each day. You can get that online seminar here. After watching her free webinar, you may realize that her methods are incredible and important to your success and happiness. Her Delegation Diva Bootcamp can be found here. Be prepared for creating the life that you want!
One of her inspirations include Logan LePlante and his TedX talk. She is alsoan accomplished home chef and have given two of her recipes for all to use (below.)
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The show notes for every episode will include links to products, people and services that were mentioned in the episode. A notice of total disclosure, as some point I may have affliations with some of the products and services that are linked here. That means that when you click on a link and purchase that product, I will receive a small commission on that sale. It will not increase your cost at all, but it will help financially support me as I continue to bring assistance to anyone who wants to achieve their goals.
The books that Julie recommed are:
Music composed and performed by Jason Shaw. Courtesy of Audionautix.com
Julie also shared two of her (and Meron’s) most favored recipes.
Borsh, ready to serve
Borsh(this is slightly modified from the top secret Sheranosher family recipe):
Serves approximately 24 (1 cup portions)
Ingredients:
2 pounds (1 kg) of top loin steak or round steak. Use a lean cut, and trim excess fat.
Cut to medium sized squares (about 1” square)
2 cans beer
2-3 cloves garlic
6-8 Black pepper corns (or ¼ tsp ground black pepper)
1 big or 2 small onions – diced
2 large beets – peeled and grated
2 carrots – peeled and grated
3 big potatoes – peeled and cut to 1X1 inch
3 Tbsp tomato paste
1 small cabbage, shredded thinly (you can also use a pre-shredded cabbage)
2 red bell peppers, diced
Fresh parsley – about 2 handfuls, chopped
1 Tbsp white sugar
Sour cream
Fresh chives
Instructions:
1. Put the meat in a big pot. Add beer, garlic, black pepper and 2 cups water
2. Bring to boil, cover and lower the heat to a medium flame and allow to cook for 1 hour.
3. Add the beets, carrots, onion, potatoes and salt (optional). Add 1 cup boiling water if needed to cover.
4. Bring to a boil, lower the heat and cook for another 30 minutes
5. Add the tomato paste, cabbage and peppers.
6. Bring to a boil and allow to cook for 15 minutes.
7. Add the sugar and parsley. The parsley is NOT for garnish. It is necessary to complete the flavor profile.
8. Cook on a medium flame for another 20 minutes.
9. Cover, cool and place in refrigerator overnight. (Required for full flavor!)
10. When serving, reheat over medium, and serve with a tablespoon sour cream and freshly chopped chives.
11. Dark rye with butter completes the meal. (If you have roasted garlic with the butter, you will have a bit of heaven sitting in front of you.)
Nutritional data (not including sour cream or bread):
Calories: 161
Fat: 8.1g
Sat fat: 3.1g
Chol: 33mg
Sodium: 48mg
Carbs: 10.6g
Fiber: 2.3g
Protein: 11.3g
Nutella Ice Cream, topped with fresh grated hazelnuts
Nutella Ice Cream
Serves 6 (1/2 cup portions) Or maybe this only makes 1 potion. Just make sure you run a marathon soon after to burn off the calories.
1 pint (500mL) heavy cream
¾ cup (250g) Nutella
Grated hazelnuts for topping
1. Chill a large glass bowl in freezer for 1-2 hours
2. Pour cream in bowl and begin mixing with electric mixer.
3. As it starts to froth, add Nutella 1 tablespoon at a time, mixing completely before adding more.
4. Freeze for 4-6 hours.
5. Top with nuts.
