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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!


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

  • 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)
  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!


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:


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
  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!
  • 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:


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 –

Google –

Spotify –



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!


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

  • 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
  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!


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 –

Google –

Spotify –



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!


What’s Cooking?

Snow Pea Spring Salad is a fine vegetable choice to complement the beautiful spring we are all enjoying! Many of us find our appetites are turning away from root vegetables towards lighter, crisper, spring vegetables. Snow peas, scallions, and radishes are definitely among the season’s earliest fresh offerings, and this salad showcases them beautifully. It’s a perfect side for your lunch or dinner!

Snow Pea Spring Salad is also great when you have the munchies and really need to crunch on something delicious. Pat yourself on the back for choosing this crisp veggie salad over chips or crackers!

Snow Pea Spring Salad

Recipe inspired by one from Elie Krueger
Makes 4 servings of 3/4 cup each

  • 2 cups (8 ounces) snow peas, stem ends trimmed
  • 1 tbs water
  • 1/4 cup unseasoned rice vinegar
  • 2 tsp sugar substitute or plant-based equivalent
  • 1 tbs safflower, canola or olive oil
  • 2 scallions (white and green parts), thinly sliced
  • 4 radishes, trimmed and cut into matchsticks (about 1/2 cup)
  1. Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool.
  2. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves.
  3. Cut the cooled snow peas on the diagonal into 1/2-inch pieces.
  4. In a medium serving bowl, combine the snow peas, scallions, and radishes.  Pour the dressing over the salad and serve.
Notes: Grated carrots are wonderful in this salad! Add 3/4 cup grated carrots to the snow peas and cook them together for 2 minutes; then proceed with the rest of the recipe.
If you’re not a fan of radishes, grated carrot is a good replacement for them as well.


Happy Monday!

On today’s “Man Over Mind” podcast, we welcome the host of the Dad Up podcast Bryan Ward!

Bryan is a championship basketball coach, former Marine and most of all he is proud to be a Dad to his two boys.

The Dad Up podcast show is for dads about dads being dads.

The show will have great guests that will share their experiences being dads and how they have managed raising kids and being successful in their careers.


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!


What’s Cooking?

Today’s Quick Moo Shu Pork can solve at least one weeknight dinner struggle for you. The struggle? You want good food: lean protein and lots of veggies. But everyone’s hangry and you need it fast. Cut your kitchen time by making use of prepared, pre-packaged ingredients. Quick Moo Shu Pork uses a 1lb. unseasoned pork tenderloin from the meat case, bagged coleslaw, sliced mushrooms, and frozen cauliflower rice. You can even buy the jars of pre-minced garlic and ginger to save time–just make sure they contain nothing but product, water and perhaps a tiny bit of salt.  You bring all the ingredients together in minutes and get your household fed fast and well!

Quick Moo Shu Pork

Recipe inspired by one from Martha Stewart
Makes 4 servings

  • 1-lb pork tenderloin (unseasoned), sliced and diced into 1-1/2″ pieces
  • 4 tbs reduced sodium soy sauce
  • 1 tbs unseasoned rice vinegar
  • 1 tbs hoisin sauce, plus extra for serving
  • 2 tbs water
  • 3 tbs safflower oil
  • 3 cloves garlic, minced
  • 1 tbs minced fresh ginger
  • 1 bunch scallions, white and green parts, thinly sliced
  • 8 ounces sliced shiitake mushrooms (can substitute baby bella or white button if needed)
  • 1 12-oz bag coleslaw
  • 4 cups of frozen cauliflower rice; cooked and kept warm in a covered dish
  • toasted sesame seeds (optional)
  1. In a bowl, toss the pork with 2 tbs soy sauce; let stand 10 minutes. Meanwhile whisk together the remaining 2 tbs soy sauce, rice vinegar, hoisin sauce, and water.
  2. In a large nonstick skillet over medium-high heat, add 1 tbs of oil. Add half the pork and cook 2 minutes or until browned on one side; flip pieces over and brown the other side.
    Remove the pork to a dish. Add another tbs of oil and repeat with the remaining pork.
  3. Without wiping skillet, add the garlic, ginger, and scallions and cook for 30 seconds. Add mushrooms and cook for 2 minutes. Add the final tbs of oil and the coleslaw.
    Cook and stir for 2 minutes until vegetables are tender. Add soy mixture and cooked pork back to skillet and cook/toss for 1 final minute.
  4. To serve: place 1 cup cauliflower rice in the center of each of 4 plates. Divide the Moo Shu Pork over each plate. Sprinkle with toasted sesame seeds (optional). Pass the hoisin sauce.
  • Moo Shu pork is not typically a hot dish, but if you’d like to add a little kick to your serving, add several dashes of Sriracha or another hot sauce.
  • Need even MORE veggies? Broccoli is a classic accompaniment to stir fry; steam up a batch while the pork is marinating.



Happy Monday!

There was a time in my life when I was on two reality shows within two years! I competed to win because I thought winning would get me the chance to “help more people.”  What I didn’t understand is that I already had (and still have) exactly what I need to help more people. But the ego likes to disguise intentions to make them sound good. The ego loves  “more” or “new” of anything that you don’t currently have.


Glamour- and desire-driven goals bond us to the thing we are after. We become attached to getting the thing and develop an emotional dependency of “needing it.”


On a subconscious level, we experience guilt when we act out of desire/lust and it comes at a cost.


Self esteem decreases and we experience envy, jealousy and that feeling that what we are doing is never enough.


Yet when we let go and “de-glamorize” the world, we are no longer at the mercy of our need for approval from others or from the ego itself. We free ourselves when we realize that we don’t need anything more than what we already have.


Understanding that you are not your thoughts, your goals or even your body. YOU are the one that witnesses this unfolding movie of life…nothing outside of YOU can ultimately change YOU.


When we can hone in on this level of awareness, we find inner peace and freedom.


When You Understand Do vs. Get

We still have goals, but now we understand they exist more for the journey towards them, rather than simply achieving them. You still put in all the effort, but know that you are not owed anything in return.


In this way expectations start to diminish and you can begin to enjoy things for what they are.


Contrary to what I had always thought, it turns out life is much better when you SLOW down and enjoy what’s right in front of you.


We have this illusion that there’s somewhere better to be, something better to be doing, something that is MORE than what we already have. Yet what good is “better” if you can’t enjoy what you already have?


There are no cheat codes in life. To ascend beyond your current stage, YOU must DO.


And remember that there’s a big difference between “do” and “get.”


We’ve become conditioned to expect to “get” everything immediately:

  • from social media algorithms designed to give us instant gratification to keep us engaged
  • to Amazon’s two day deliveries on just about any product you could ever want
  • to overly plentiful fast food options


We want what we want, and we want it now. 


Yet anything that delivers instant gratification lacks true substance.

  • The “like” or the new friend on social media is nowhere near as important as the bond of a best friend you’ve had for years, or the in-person friendly exchange with the stranger behind you in line. Online life cannot compare to real life human interaction.
  • Receiving something from Amazon does not give the same type of gratification as would researching to find the product you want, and nowhere close to building it yourself.
  • Fast food may taste good, but that taste is only temporary. The negative impact of the poor nutrition it provides lasts far longer.


Things we think we need generally fall under the “lust” category. But because the thing cannot deliver upon the permanent solution we are after, we then attach ourselves to the next thing. And so we end up constantly chasing after things that will never make us happy.


Expecting to “Get” sets us up for an endless cycle of negative emotion when we are not forever elated with what we got. We lose that ultra-high feeling quickly and chase after the next thing in search of that emotional high. 


Do it For the Right Reasons

When you focus on “doing” something for the right reasons, you discover more about yourself and all that you are capable of.


You must EXPLORE your inner most capabilities and reframe any “failures” as “learnings.” Use what has worked as fuel forward and what did not as guidelines of what to do differently in the future.


The happiest people I know are not necessarily the richest but those who are the most fulfilled. The origin of fulfillment is self-growth, which must be earned.


Over 3 years ago my wife and I moved down to Florida–something I wanted to do my entire life. I had this vision of it as a utopia in which everything would be perfect! However, the reality is that moving away from family & friends and businesses created tremendous stress…as did starting a life and  business with no ties.


The day I graduated from college, the idea of starting my own business was exciting and was going to be awesome! Until I drove home after the ceremony and realized I had no idea how to make it work, no money and no backup plan.


I’ve always thought that when I get X or move to Y, I’ll be good. Goals tend to lead us to believe in that if we could only achieve them, life would be perfect. The reality is that with every accomplishment comes a new set of problems!


There’s great wisdom in the cliche “Wherever you go, there you are.” Because no matter where you go and what happens, it’s up to YOU to work through your inner issues. Only by doing the hard work will you be able to let yourself be present and enjoy what’s around you.




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!