Trevor

MYST 2: So, how is all this going to work?

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This will be a weekly podcast (or more often, we will see.) We will have weekly guests, who will share their personal experiences and success stories, as well as how they overcame challenges.

This episode explains the format of the show, as well as laying out all my “secrets” to success. I give the four basic steps you need to succeed at anything. I’d tell you here, but that would give it away!

Podcast Tattoo Listen to the show to understand the meaning of this tattoo.

 Music composed and performed by Jason Shaw. Courtesy of Audionautix.com

MYST 1: Who is Trevor LaRene and why is he talking to YOU?

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Subscribe: Android | RSS

For the first time, Trevor’s story. I have told bits and pieces in various blog posts, but this episode helps to connect all the dots and explain why I am starting this podcast.

You may not need to hear this episode, but I hope you will listen to it. I try to explain what I accomplished and the struggles I encountered.

It is a rough episode, but it is honest. It is me. My voice, my stories. I am not a polished podcaster, but I will be. I jesitated publishing these podcasts, because I wanted them to be as perfect as possible before releasing them. But perfections isn’t a realistic goal, and often, “Pursing perfections prevents progress!” So I published it, flaws and all.

And I am proud that I took that step! That first show was the hardest. The first step toward any goal will always be difficult. But you CAN do it!

The show notes for every episode will include links to products, people and services that were mentioned in the episode. For example, the iPhone/iPod/Android app that I used to lose weight and then keep it off is https://www.loseit.com/.  A notice of total disclosure, as some point 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 anyone who wants to achieve their goals.

Me
Me

Music composed and performed by Jason Shaw. Courtesy of Audionautix.com

The Podcast is Coming!

Get ready, world!


In only a few days, you will not only have my blog, but now my podcast! It will be an interview-based show (so that way you do not need to listen to me talk for the entire show.) Each week, my guest will have a success story. We will talk to weight loss victors, entrepreneurs, artists, and athletes. This is an international show. I have already interviewed guests from Israel, Canada and Greece as well as from across the USA. I have people in the United Kingdom, Australia, Germany and Philippines lined up, waiting in the wings for their turn to share their success stories.

If you already an avid podcast listener, there is a chance that you may have heard of some of my awesome friends (because I interviewed some pretty big podcasters) but most of my guests are people like you. People who at one time said “Someday, I will…” and then they did it.

With me, you will learn how they accomplished their goals and overcame their challenges, what goals are yet to be conquered and other details of their journey.

I am an an “Optimistic Realist.” I believe that if you can dream it, you can achieve it, but only with the right effort and with the committment to never surrender. That is the focus of my show.


You will be able to download episodes to your iDevice from iTunes, or an Android from Stitcher, or directly from my website. Keep watching here. I will announce when the podcast is live. 

This is scary. And exciting!

Grown Up Grilled Cheese Sandwiches

Grown Up Grilled Cheese
Serves 1

This is the sort of “Comfort Food” that my guests on my Make Your Someday Today podcast will talk about in our interviews. Comfort foods do just that. They make us feel safe, secure and warm. They tell us that everything will be all right, that success will arrive, but only if we get moving toward.

2 slices of your preferred bread
2 slices of your preferred cheese
2-3 slices of tomato
1 jalapeno cut into strips
1/4 avocado, sliced
1 teaspoon Vegemite (optional)
1 tablespoon mayonnaise

  1. Prepare your ingredients. Preheat non-stick griddle or skillet.
  2. Spread the Vegemite on one slice of cheese (optional).
  3. Spread the mayonnaise on one side of each slice of bread.
  4. Lay the bread mayo-side DOWN on griddle.
  5. Lay the Vegemite spread cheese on the bread, Vegemite down.
  6. Arrange the remaining ingredients on the cheese.
  7. Top with second piece of cheese and bread, mayo-side UP.
  8. Grilled until the edge gets brown (2-4 minutes, depending on the heat.)
  9. With a spatula, carefully flip and grill the second side.

Nutritional data:
Calories:       274
Fat:             16.8g
Sat fat:          5.7g
Chol:           25mg
Sodium:     354mg
Carbs:            25g
Fiber:            6.9g
Protein:          14g

Please be aware that those nutritional numbers are specific to my sandwich. Adding to deleting ingredients, using different cheese, or not using Vegemite will change all the numbers.

Served with Wisco Disco, a great American Amber Ale

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Chocolate Crepes, Filled with Sweet Ricotta

Chocolate Crepes, Filled with Sweet Ricotta
Serves 8

1/2 cup flour
2 tablespoons cocoa
1 tablespoon Splenda (or you can use any other non-calorie sweetener, or table sugar)
8 ounces (250g) low fat ricotta cheese (approximately 1 cup)
2 tablespoons Splenda  (or you can use any other non-calorie sweetener, or table sugar)
1 teaspoon vanilla
1 egg
1/2 cup milk
1/4 cup water
1 tsp melted butter

  1. Combine flour, cacao and sugar in a small bowl.
  2. Mix together ricotta, sugar and vanilla in a small bowl. Set aside.
  3. Combine milk, water, egg and melted butter in a blend. Pulse to mix. 
  4. Add flour mixture, and process until smooth. The batter will be like thin pancake batter.
  5. Preheat a non-stick 6″ skillet over medium high heat.
  6. When hot, spray lightly with cooking spray, and pour a scant 1/4 cup of batter in the middle of the skillet. Immediately pick the skillet up and tilt/turn it until the batter coats the surface. 
  7. Return to heat. When the edges start to curl (approximately 1 minute) carefully flip. 
  8. Cook another 30 seconds. Remove and lay on wax paper that you previously lightly sprayed with cooking spray. Do not skip that step. They WILL stick to wax paper as they cool.
  9. Repeat with remaining batter.
  10. When all are cooked, spread about 2 tablespoons of the cheese mixture over the surface and roll. Set aside and repeat until finished.
  11. Cut into 1 inch long pieces and serve. 
Nutritional data:
Calories:       96
Fat:             3.6g
Sat fat:        1.8g
Chol:         43mg
Sodium:     45mg
Carbs:         9.6g
Fiber:             1g
Protein:       5.1g

Okay. A question for you! Would you consider this a dessert or a breakfast? Why? Please leave a comment below!

I Was a Guest Blogger This Week!

I occasionally guest blog for other people. It’s not too often, but it is fun to reach a new audience. This week I was asked to provide a post for LoseIt! Rather than simply copy it, I will encourage you to go there and read my words. (Then, if you feel that maybe your weight is an issue, you can take the app out for a test drive. It is free!)

Here is a link directly to my blog post.

Also, the podcast is a bit delayed. I won’t make my April 1 goal, but it is getting close! Keep watching here. I have seven great interviews recorded and this podcast is going to be awesome! I guarantee it, or your money back!

Oh, wait. It’s free!

Transition Time is Challenging!

Wow!

I am 4 weeks from launching my first podcast. My podcast will be focused on goal achievement–revolving around my weight loss success, but expanding to any goal and success story. And that work–combined with my full time teaching job, and being a husband/father/son–is keeping me from blogging a lot. But my inactivity here is not a sign of total absence.

I’ve had this blog for over two years, and listened to podcasts for even longer. Starting the bog was simple. But why start a podcast? That seems so challenging. The reason “why” is the exact reason I listen to podcasts instead of reading blogs: time! I can listen to a podcast while doing something else. And when I realized that, I knew that I needed to transition to a podcast. But how?

I was absolutely stumped, until I found the right teacher. Meron Bareket of the Inspiring Innovation podcast invited me to be one of his beta-testers for his podcast-developing bootcamp. He created a course with detailed and simple (I needed simple!) instructions, video tutorials and comprehensive check lists. With his help, I am excited to be so close to launching my own.

Have you ever thought about creating your own podcast? Here is a link to the bootcamp that I tested (and successfully tested, I might add!)

Oh, did I mention: his entire bootcamp is free?

If you are even just curious about what it would take (and it doesn’t take much!) go to the bootcamp page and take a look. The “take a look” costs nothing–but the entire bootcamp also costs nothing, so what do you have to lose?

Please note: this blog is NOT going away. Never. But it will evolve to become a part of a larger platform. I will blog and podcast and both will help each other be even more relevant and helpful.

Do me a favor: After you go to the bootcamp site and take a look (or even sign up?) post a note here in the comments. I’m curious: what are your thoughts about his bootcamp? Are you going to give it a try? Let me know here.

A Quick Question?

Just checking here with all you awesome readers.
I am getting ready to start a podcast, based on this blog, but I need a digital logo (in 1400×1400 pixels, but one that also looks good at 150×150). I need that to submit my podcast to iTunes. The podcast is going to be killer-awesome (hey! I can dream!) but it needs the right image to capture people’s attention. I don’t have those skills.
Here is my deal:
I would like to swap services. You create a striking logo for me, and I will promote you on the podcast and associated blogs (both here on Blogger and on the dedicated domain) for up to 2 months. I will promote you as a sponsor of the podcast, with a 15 second pre-roll at the start of the show, and a 60 second mid-roll at about the 2/3 mark. I will close the show with one additional 10 second reminder of your outstanding services.
In addition to my blog readers, I have a large audience of followers on LoseIt, and am in a large group of world-wide podcasters and podcasters-to-be, many of whom are at the same point as I am.
Who can help? Send me a message and we can discuss details.

If you don’t create digital art, but know someone who does, please forward this to their attention. Thank you! Shoot me an email if you can help!


Another Fun Day Cooking on TV

I was asked to cook on Green Bay’s WLUK Fox11’s “Good Day, Wisconsin!” this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.

I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.

Here is the link to the Crepes segment. (The Baked Eggs segment isn’t linked.)

I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.

Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)

A few stills that I took:

Almost ready for the crepes segment.
Baked Eggs are still in the oven.
Crepes ingredients. Brad Stillmank’s Wisco Disco adds just the right flavors!
Thank you to Emily Deem, Doug Higgins and the entire crew at WLUK Fox11 for the invitation and the warm reception. Everyone made me feel at ease and very welcome. That weekend crew is awesome! The fun interaction that you see on TV isn’t just for the camera. It is real! 

Prepping for Sunday’s Show

On Sunday, I will be making crepes on Good Day Wisconsin. I am making both recipes before Sunday, just to make sure that I eliminate any rust. I don’t make crepes every day. Planning and preparation is important when success is important. If I were cooking for myself, I might be tempted to not worry about details and just “wing it.” But when I am cooking for guests at home, I try to create food as good as possible (which, in my humble opinion, is sometimes as good–or better–than what is available in a restaurant.) When I am cooking on live television, that increases the need to be as correct as possible. So I practice my recipes.
When I made foods on previous shows, I always had all my ingredients out on display so people could get an idea what was necessary. My recipe is very basic: milk, eggs, flour, vanilla, salt, and beer. Yes, beer. (Here in Wisconsin, we can put beer in anything, right?)
Every beer brings its own characteristics. You can’t use just anything. Something like North Coast Brewing Old Rasputin Russian Imperial Stout–a great beer–would add a powerful flavor, as would something hugely hoppy like Dogfish Head 90 Minute IPA. So, I made a test batch tonight. And I know what I am using.
So, you may be wondering what beer I will use. I don’t want to keep you in suspense.
I am going to use Wisco Disco, a fine amber ale brewed by my friend Brad Stillmank and the Stillmank Brewing Company here in Green Bay. It is malty and hoppy, smooth and delicious. You can see in the photo that one can of the four-pack is gone, sacrificed for the test batch. Well, not all of it. The recipe only needed 5 ounces, leaving 11 ounces for my glass!
If you are local, I hope you watch me. (Also, locals will be able to buy some of this great beer!) If not, I will post a link to watch my segments online.

Think happy thoughts for me!