Terri Levine

Please join Cher & Jeff as they welcome Terri Levine, The Guru of Coaching, and author of "Create Your Ideal Body" and the newly released, "Coaching Is for Everyone: Learn How to Be Your Own Coach at Any Age". Terri believes an ideal body is where you create the best weight specifically for you. It's easy to stay at that weight. You're healthy and well. You can enjoy your life and you feel good about yourself and the way you look. You're not overweight. You are just right for you. An ideal body is not determined by a chart, or someone from the fashion industry determining that you should weigh a certain weight, or that you should be a size 2 or 12 or 16. You determine what feels best for you and what you want for your own body. A person with big bones can't possibly be comfortable being the same size as a person with a small bone structure! The good news is that you can actually begin to eat by trusting your body. Your body, in a way, is its own magic pill. Your body has all the answers!

Terri will share with us how you can create your own ideal body.

When: July 16, 2008
Where: http://www.blogtalkradio.com/thewlscoaches
Time: 8:00 pm ET 7:00 pm CT and 5:00 pm PT
Call in: 646-716-9413



We hope to "Hear" you there

~Cher & Jeff~
The WLS Coaches

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As promised Chef Leslie's Recipe from this week's show...

LEMONGRASS CHICKEN SALAD

Ingredients

Dressing
1 Tablespoon crushed red pepper
3 Tablespoons fish sauce (namm pla)
1/4 cup sugar
2 Tablespoons fresh lime juice
1/4 cup fresh orange juice
Combine all the ingredients in a bowl. Set aside.

Chicken Salad
2 stalks lemongrass, tough outer layers and white parts removed; use only the tender green midsections
2 heads of endive
1/4 cup sesame seeds
7 garlic cloves
1 bamboo skewer, soaked in water for 30 minutes, then dried
1 pound boneless, skinless chicken breasts
1/2 teaspoon sea salt
Vegetable oil spray
1 orange, peeled and sectioned, membranes removed

Directions

Heat the grill. While waiting for the grill to get hot, slice the lemongrass on the diagonal into paper-thin slices. Separate into individual rings and put in a mixing bowl. Thinly slice the endive crosswise. Add to the bowl and set aside.

Put the sesame seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds turn golden (one to two minutes). Remove from heat and transfer in a bowl to cool. Set aside.

Thread the garlic cloves onto the bamboo skewer, spray with vegetable oil, and place on the grill over medium-high heat. Rub the chicken breasts with the salt and spray generously with vegetable oil. Grill (turning frequently to prevent burning) until the garlic is slightly charred (approximately four minutes). When the chicken is pierced with a fork, the juices should run clear (approximately nine minutes). Transfer to a plate.

When it is cool enough to handle, remove the garlic from the skewer. Slice the cloves in half, and add to the bowl with lemongrass. Slice the chicken diagonally into long thin strips.

Add to the bowl. Add the orange slices and sesame seeds, then add the dressing, toss lightly, and transfer to a serving platter.

Makes 6 servings