FitRev’s December Member of the Month – Michelle!

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What’s unique about December’s Member of the Month? All previous monthly Members of the Month voted for who they thought FitRev should recognize for their FitRev spirit.

As votes kept coming in, it was no surprise they were for one of our newest members, Vegas Michelle! Michelle michelle_decemberjoined our team back in July and we can’t remember a day without her. Michelle’s enthusiasm and drive spreads throughout FitRev the second she walks thru the door. Do you know anyone else that makes 5am look THAT easy?! Not to mention, Michelle is always willing to lend a hand and I couldn’t tell you one day she wasn’t smiling, or laughing.  Michelle, thank you for your never-ending FitRev spirit! We love you!

Learn more about Vegas Michelle below (& check out her favorite Roasted Butternut Squash Soup recipe)!

  • When you’re not at FR or at work, where can we find you?

Either a Museum (The Museum of Science) or hiking!

  • What’s your favorite post-workout snack/meal?

Hmm I love avocado, usually something with avocado.

  • Who or what keeps you motivated?

My son:)

  • Any mantra you repeat during an especially grueling workout?

“Just get it done, Mich”… To be completely honest, the real mantra is “Git-R-Done” said just like Larry the Cable Guy.

  • Which superpower would you like to have?

I’d like the Midas touch

  • Who has inspired you in your life and why?

My dad. He’s so happy and positive. Always willing to learn more and to evolve into a better person each and everyday. He is incredibly giving and considerate with the people around him, and he does it all with a smile and an awesome sense of humor! I hope to be half the person he is 🙂

  • If you had the luxury of time to re-read one book, which one would you choose?

Atlas Shrugged by Ayn Rand

  • If you could live anywhere for one year where would you live?

Paris..:)

  • If you could be any age for one week, what age would you choose?

7.. I have some fond memories from that age! I was constantly climbing on trees and causing all sorts of mischief with my older brother.

  • What are your favorite and least favorite words?

Favorite: Circuitous

Least favorite word: Crusty

  • Have you ever had a nickname?  What is it?

Mich or Shelly

  • If you had a warning label on you, what would it say?

Warning: Morning person.

  • Starbucks or Dunkin?

Starbucks

  • What’s one thing you will never do again?

The 13 mile loop in the Red Rock Canyons in Vegas, during the summer, mid-day, 6 months pregnant.

  • If I had one more hour in the day, I would…

Read some more.

  • What’s one thing about you someone wouldn’t know unless they really knew you?

My ears are crooked :X and i love western films :-O

  • If you could design your very own workout what would it include?

It would be pretty burpee-fied.

  • What’s your favorite memory at FitRev?

My first strict pull up!

  • Could you share with us a favorite meal or recipe that we could share with the rest of the FitRev community?

Roasted Butternut Squash Soup

Ingredients

  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
  4. If you have a high performance blender like a Vitamix (see notes if you’re using an immersion blender instead), transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Secure the lid and select the soup preset. The blender will stop running once the soup is super creamy and hot.
  5. If you would like to thin out your soup a bit more, add the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
  6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Notes

If you are working with an immersion blender, add the reserved squash to the pot, then add the broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.

 

2016 has been an incredible year thanks to our members! Here’s a year’s worth of FitRev Members of the Month. This is an amazing group of individuals with unique stories that inspire and motivate us all. THANK YOU! #redtowelposse #fitrevteam

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