No more posts
go-for-your-dreams.jpg?time=1624039270

Happy Monday!

If you don’t go for your dreams, who will?

Today’s NEW podcast episode–“On Going For Your Dreams & Advice From The Wise Fisherman“–is now available!

Check it out on Joe’s podcast Man Over Mind! 


https://bemanovermind.com/listen 

 

Always Go for Your Dreams!

JC


Get insights & motivation about making the most out of today, overcoming Self Doubt & MORE
on Joe’s NEW podcast – Man Over Mind.
While it’s specifically designed for men, anyone can find tremendous value.
In fact, the feedback from our female audience has been overwhelmingly positive!


chicken-and-bok-choy.jpg?time=1624039270

What’s Cooking?

Chicken and Bok Choy is no ordinary stir-fry! It features a tangy sauce that provides a delicious contrast to the sweetness of the bok choy.  The recipe cooks up fast so it makes a great weeknight meal. It keeps well in the refrigerator and is a tasty choice for meal prep.

 

Chicken and Bok Choy

Recipe inspired by various internet recipes
Makes 4 servings

Ingredients:
  • 3 medium chicken breasts (boneless and skinless)
  • 2 tbs cornstarch
  • 1/2 tsp freshly ground black pepper
  • 3 medium bok choy (both stalks and leaves)
  • 2 to 3 tablespoons peanut oil or vegetable oil for stir-frying, as needed)

 

For the Sauce:
  • 1/3 cup chicken or vegetable broth (low sodium)
  • 2 tbs water
  • 1-1/2 tsp unseasoned rice vinegar
  • 1 tbs rice wine (or dry sherry)
  • 1 tbs dark or toasted sesame oil
  • 3 cloves garlic, minced finely
  • 1-inch piece of ginger, zested
  • 3 green onions, both white and green parts diced
To Serve:
  • toasted sesame seeds (optional)
  • 4 cups cauliflower rice, cooked
Instructions:
  1. Cut the chicken into thin strips about 2-inches long. Place the strips in a large zippered plastic bag or a lidded container. Add the cornstarch and the pepper, and shake well until chicken is coated. Place chicken in the refrigerator until needed.

  2. While the chicken is resting, prepare the bok choy and the sauce.

    — Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.
    — Combine the sauce ingredients and set aside.

  3. Heat a large nonstick pan or wok to medium-high heat and add 1 tbs oil. When the oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. Remove the chicken to a large bowl. Stir-fry chicken in two batches if necessary.

  4. Wipe out the pan and add 1 tbs oil and return pan to medium-high heat. When oil is ready, add the bok choy stalks. Stir-fry for 1 minute; then add the leaves and stir fry until they are wilted

  5. Push the bok choy to the sides of the pan, Pour the sauce in the middle, then stir it quickly to thicken.

  6. Add the chicken back to the pan. Mix thoroughly. Serve hot over cauliflower rice and sprinkle with sesame seeds (optional).

Happy Eating!

JC

Joe Carabase is a fitness expert, lecturer, entrepreneur, and the author of
Get UnStuck Today: The 90 Day Journal To Get Out Of Your Head & Into A Better Body

Connect with Joe on Social Media:
IG: https://www.instagram.com/joecarabase/?hl=en
FB: https://www.facebook.com/joecarabase
http://fb.com/joecarabase


primary-energy-patterns.jpg?time=1624039270

Happy Monday!

 

My primary energy patterns align with the “fixer,” the “doer,” & the “perfectionist.”

I’ve left the opposites of those energies in my shadows, because disowned energies are uncomfortable.

Under each primary energy pattern is a vulnerability the mind is subconsciously pushing down. It takes force to keep a primary energy down. Just like holding a beach ball under water–you’ll be able to get it below the surface if you apply constant tension, but at some point it’s going to pop back up.  And even if you can hold them down for a while, these energies don’t go away.

 

Like the beach ball, I hit a point along my journey where I could no longer hold things down. My primary energies were drained. I lived too long out of balance.

While balance is a moving target, you can learn a lot by paying attention to what you’re holding tightly onto that’s providing you comfort. What’s comfortable/familiar is not bad…what’s familiar is what you organically adapted in a time of need at some point along the way.

You Can’t Only Stay with What You Know

But that which is comfortable/familiar is only a part what’s available to you. And it’s very limiting if you only stay with what you know.

 

What’s uncomfortable–what’s lurking in your shadows–is scary for the simple fact that it’s unknown.

We have this weird relationship with the unknown as we simultaneously are afraid of what we don’t know, yet it’s the very things in our life that rose out of uncertainty that enhance our lives.

Marriage, kids, literally every technology, wisdom – EVERYTHING we love was something unknown at one point. As I walk this path deeper into the shadows, I encourage you to peek into yours.

What are your primary energies? What are you disowning?

I share more on this on this weeks podcast link below!

www.bemanovermind.com/listen

Have an AWESOME week!

JC

 

Get insights & motivation about making the most out of today, overcoming Self Doubt & MORE
on Joe’s NEW podcast – Man Over Mind.
While it’s specifically designed for men, anyone can find tremendous value.
In fact, the feedback from our female audience has been overwhelmingly positive!


grilled-corn-salad.jpg?time=1624039270

What’s Cooking?

Grilled Corn Salad is a colorful salad chockful of crunchy, fresh veggies. It features grilled corn on the cob, a warm-weather favorite! It’s a terrific side dish for a barbeque because the corn is prepared right on the grill alongside the proteins.

But if you don’t need or want to fire up your grill, you can still enjoy this salad–you can roast the corn in the oven!  The only difference is that you will leave the husks on the corn. The husk traps the steam so the corn cooks in its own moisture.

No matter how you prepare this salad, it keeps well in the refrigerator so it’s also great for meal prep.

Grilled Corn Salad

Recipe inspired by one from Allrecipes
Makes 6 servings

Ingredients:
  • 1 green pepper, diced
  • 1 orange pepper, diced
  • 2 Roma (plum) tomatoes, diced
  • 1/3 cup red onion, diced
  • 1/2 cup fresh cilantro or parsley, chopped and loosely packed (or more to taste)
  • 2 tbs olive oil
  • 1 tbs apple cider or red wine vinegar
  • 6 ears fresh corn
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
Instructions:

1) In a large bowl, Combine the peppers, tomato, onion and cilantro. Add the olive oil and vinegar; toss until evenly mixed. Set aside while preparing the corn.

  • IF COOKING CORN ON THE GRILL: Preheat an outdoor grill to medium heat; lightly oil the grate. Remove the husk/silk from each cob. Cook the corn on the grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes.
  • IF COOKING CORN IN THE OVEN: Preheat the oven to 350F. Place the cobs (with the HUSKS ON) directly on the rack and roast for 30 minutes or until tender. The husk traps the steam so the corn cooks in its own moisture.

2) Remove the corn from the grill or oven and set aside until just cool enough to easily handle. Remove the husks/silks if needed. Stand each cob upright in a wide, shallow bowl and slice the kernels off from top to bottom using a sharp knife.

3) Add the warm corn kernels to the bowl of mixed vegetables. Season with salt and pepper; toss until evenly mixed.

4) Allow the Grilled Corn Salad to sit for about 10 minutes for the flavors to blend. Taste and add more oil, vinegar, salt, or pepper if needed, then serve.

Happy Eating!
JC

Joe Carabase is a fitness expert, lecturer, entrepreneur, and the author of
Get UnStuck Today: The 90 Day Journal To Get Out Of Your Head & Into A Better Body

Connect with Joe on Social Media:
IG: https://www.instagram.com/joecarabase/?hl=en
FB: https://www.facebook.com/joecarabase
http://fb.com/joecarabase


real-talk.jpg?time=1624039270

Happy Monday!

On today’s episode of the Man Over Mind podcast, Joe shares some REAL talk with therapist, mental health advocate and podcast host Brenna Guinan.

Today’s podcast is centered on normalizing the narrative around Mental Health—not just for men but for everyone—and is packed with tangible tips you can use on your own journey!

 

 

Get insights & motivation about making the most out of today, overcoming Self Doubt & MORE
on Joe’s NEW podcast – Man Over Mind.
While it’s specifically designed for men, anyone can find tremendous value.
In fact, the feedback from our female audience has been overwhelmingly positive!


turkey-chili.jpg?time=1624039270

What’s Cooking?

Turkey Chili is a protein-intense entrée that is easy to prepare, cooks with no supervision (hello, crock pot!) and rewards your efforts with a super tasty payoff! It’s great for meal prepping and freezes well.

Don’t be scared off by the long ingredients list–most of the items are spices and take very little effort to add. I know you’ll be surprised by the cinnamon and the allspice, as they are not traditional chili ingredients. But give them a try–their flavor will be subtle but interesting and delicious!

Turkey Chili

Recipe inspired by one from Allrecipes
Serves: 6

Ingredients:
  • 2 lbs lean ground turkey
  • 1 large yellow or white onion, chopped
  • 4 cloves garlic, minced
  • 8-12 oz white button mushrooms, chopped
  • 1 cup chopped green pepper
  • 2 tbs water
  • 1 tbs Worcestershire sauce
  • 2 tbs chili powder
  • 1 tbs cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 2 cups low sodium vegetable broth, chicken broth or water
  • 1 (6 ounce) can tomato paste
  • 1 28-oz can diced tomatoes
  • 2 bay leaves
  • Colby or Pepper Jack cheese, grated (optional)
  • 2% Fage Greek yogurt (optional)
  • chopped jalapeno peppers (optional)
Instructions:
  1. In a large nonstick pan, brown the ground turkey, onions, garlic, mushrooms, green pepper and water. As the mixture is cooking, stir in the Worcestershire sauce, chili powder, cumin, salt black pepper, crushed red pepper, allspice, and cinnamon. Add another tablespoon or so of water if the mixture starts to stick to the pan.
  2. When meat is no longer pink, spoon the turkey mix into a 4-6 qt. slow cooker.
  3. Add the broth, tomato paste, diced tomatoes and bay leaves to the slow cooker. Stir well. Place the slow cooker lid askew so that steam can escape. Cook for 3 hours on High OR 4 hours on Low.
  4. Serve the Turkey Chili over cauliflower rice and garnish with grated cheese, yogurt and jalapeno peppers (all optional).
Notes:  Instead of cauliflower rice, serve the Turkey Chili over spaghetti squash noodles for a low-carb riff on Cincinnati Chili!

 

Happy Eating!

JC

Joe Carabase is a fitness expert, lecturer, entrepreneur, and the author of
Get UnStuck Today: The 90 Day Journal To Get Out Of Your Head & Into A Better Body

Connect with Joe on Social Media:
IG: https://www.instagram.com/joecarabase/?hl=en
FB: https://www.facebook.com/joecarabase
http://fb.com/joecarabase


italian-salad.png?time=1624039270

What’s Cooking?

Salads are a huge part of any health-conscious diet, and today’s Italian Salad is no exception! It’s a BIG salad–one that will serve plenty as a side salad, or that will provide a week’s worth of meal-prep goodness. What makes this salad Italian? Lots of delicious ingredients: olives, pepperoncini, radicchio and Parmigiano-Reggiano cheese, as well as red-wine vinegar and oregano. These ingredients are all classic hallmarks of great Italian cuisine. You make the dressing here–don’t be tempted to buy a bottle of supermarket Italian! The flavors in freshly-made dressing are incomparable. Moreover, this delicious dressing comes together so quickly and easily I’ll bet you make it from now on! Buon appetito!

Italian Salad

Recipe inspired by one from Allrecipes
Makes 4-6 servings

Ingredients for the Dressing:
  • 1 large garlic clove
  • 1/8 tsp salt
  • 2 tablespoons mayonnaise
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 tsp freshly ground black pepper
Ingredients for the Italian Salad:
  • 1 large romaine bunch (or “romaine heart”), chopped
  • 1 small head of radicchio—halved, cored and coarsely chopped
  • 1/4 head of iceberg lettuce, coarsely chopped
  • 2 celery stalks (or “ribs”), thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 cup cherry tomatoes
  • 1/2 cup pitted black or green olives; your choice
  • 6 pepperoncini, stems removed and quartered
  • 2 ounces (approximately 1 cup) Parmigiano-Reggiano cheese, shaved
Instructions:
  1. In a medium bowl, mash the garlic clove to a paste with the salt. Whisk in the mayonnaise, vinegar and oregano. Thoroughly whisk in the olive oil and pepper.
  2. In a VERY large bowl, add all of the Italian Salad ingredients; toss well.
  3. Plate the greens, lightly drizzle some dressing over each, and serve. Pass the pepper mill.
  4. Refrigerate any leftover greens and dressing for your next salad!
Notes:  
  • If you are making this salad to serve entirely at one meal, make the dressing in the very large bowl in which you’ll serve it. That’s one less bowl to wash! :^)
  • Don’t like radicchio? Arugula makes a fine substitution.

 

Joe Carabase is a fitness expert, lecturer, entrepreneur, and the author of
Get UnStuck Today: The 90 Day Journal To Get Out Of Your Head & Into A Better Body

Connect with Joe on Social Media:
IG: https://www.instagram.com/joecarabase/?hl=en
FB: https://www.facebook.com/joecarabase
http://fb.com/joecarabase


are-your-emotions-potty-trained.jpg?time=1624039270

Happy Monday!

Are you backing up your emotions? Are you afraid to release your emotions?

You’ve probably never been trained how to release your emotions appropriately and without judgement.

Check out this week’s podcast as Joe interviews Rachel Kaplan on Emotional Potty Training & Building Resilience!

 

Apple – https://podcasts.apple.com/podcast/id1553634004

Google – https://feeds.buzzsprout.com/1692103.rss

Spotify – https://open.spotify.com/show/3MtsamZFs6QMrqJkGwq5Ar

 

 

Get insights & motivation about making the most out of today, overcoming Self Doubt & MORE
on Joe’s NEW podcast – Man Over Mind.
While it’s specifically designed for men, anyone can find tremendous value.
In fact, the feedback from our female audience has been overwhelmingly positive!


salmon-and-sugar-snaps.jpg?time=1624039270

What’s Cooking?

Salmon and Sugar Snaps is a great recipe that lets you enjoy the fresh, light flavors of spring and keep your family and friends well-nourished!  The flavors in Salmon & Sugar Snaps are bright and distinct and familiar, with just enough of a seasoning twist to keep it fresh. Grab some wild-caught salmon and sugar snap peas for a quick and tasty weeknight dish!

Salmon & Sugar Snaps

Recipe inspired by one from NYT Cooking
Makes 4 servings

Ingredients:
  • 4 tbs extra-virgin olive oil, divided
  • 1 shallot, finely grated 
  • 1 tsp garam masala (can substitute curry powder)
  • 4 (6- to 8-ounce) salmon fillets
  • Kosher salt and black pepper, to lightly season salmon
  • 1 medium red onion, sliced in half from root to stem and then cut into very thin half moons
  • 4 cups (1 pound) sugar snap peas, trimmed and cut in half
  • 1 lemon, cut into 6 wedges
  • 1/2 cup chopped fresh parsley
Instructions:
  1. Heat oven to 400 degrees F.
  2. In a small bowl, stir together 1 tbs olive oil, shallot and garam masala. Lightly season salmon all over with salt and black pepper. Rub oil/spice/shallot mixture all over salmon.
  3. In a large nonstick ovenproof skillet, heat 2 tbs oil over med-high heat. Add salmon, skin-side down and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up.
  4. Do not wash out skillet. Reduce heat to medium and add the remaining tablespoon of oil. Stir in shallot and cook for 3 minutes. Add sugar snaps and cook/stir until peas have softened and browned slightly, 5 to 7 minutes.
  5. Put salmon, browned-side up, on top of vegetables and place pan in the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  6. Squeeze a little lemon juice over salmon and transfer fish to serving plates.
  7. Stir parsley into vegetables. Taste, and add more salt, pepper or lemon juice, if needed. Add vegetables to each serving plate and pass the lemon wedges.
Notes: Mashed or riced cauliflower would be a great addition to this meal!

not-always-sunshine-and-rainbows.png?time=1624039270

Happy Monday!

On today’s episode of the “Man Over Mind” podcast, we talk with Mitch Lagadin of the “Slow Down, Man” podcast.

 

Mitch has dedicated his life to the power of slowing down and has created a podcast to educate us on the importance of Being.

 

We talk on a variety of subjects from External Validation to handling Self Doubt & Fear, as well as Self Love. We also break down several of the negative narratives of masculinity.

 

Apple – https://podcasts.apple.com/podcast/id1553634004

Google – https://feeds.buzzsprout.com/1692103.rss

Spotify – https://open.spotify.com/show/3MtsamZFs6QMrqJkGwq5Ar

 

 

Get insights & motivation about making the most out of today, overcoming Self Doubt & MORE
on Joe’s NEW podcast – Man Over Mind.
While it’s specifically designed for men, anyone can find tremendous value.
In fact, the feedback from our female audience has been overwhelmingly positive!