Something exciting went down this week!
I finally filmed my Body Attack video to finish my certification!
You thought I was giving you a link to the video, didn’t you? Chyea right. Embarrassing.
Basically I had to film myself teaching an entire class to at least five people. I asked all of my coworkers to come and they all said no. Luckily I had some wary Golds Gym members show up and try to avoid the camera at all costs.
I was ready to go. I had my choreography memorized, my coordinated outfit (including my lucky socks- a Christmas present from Kevin, and my microphone belt), and my tablet set up to film. Once you start filming you can’t pause the camera at all. It’s do or die.
So when I realized halfway through the warm-up that I had left my water bottle in the car, I had a mild panic attack.
You can’t tell in the video, though. All smiles. I’m such a natural.
Throughout my jump-jacking, high-kicking, burpee-ing hour of hell, I also managed to lose my headband and one of the hair bands holding my braid in place. I was a hot mess. Still sent it in.
After all that I felt I deserved a reward. Aside from manically chugging my entire Camelbak as soon as I got in the car. Hence, this weird ass sandwich.
I had croque madame on the brain but wanted to put a bit of a spin on it. So instead of including the egg as part of the sandwich middle, it’s made with FRENCH TOAST but not the sweet kind with cinnamon. We add some garlic to our egg mixture and then it’s savory french toast with ham and melty cheese and Brussels sprouts because why not?
Fake Croque Madames
for 2 sandwiches
4 slices of your favorite bread
dash of milk or half&half
6-8 slices deli ham
3-4 slices sharp cheddar cheese
1/2 lb Brussels sprouts, halved
1/2 sweet onion, diced
2-3 cloves garlic, minced
juice of 1/2 lemon
2-3 tbs olive oil
1-2 tbs Dijon mustard
salt & pepper
Halve the Brussels and chop the onions. Drizzle with lemon juice and olive oil, then toss with salt and pepper. Roast at 425 for about 15-20 minutes or until they’re caramel-y and a little crispy on the edges.
Dredge your bread in egg, milk/half & half, and minced garlic. Fry it up in a little butter until both sides are golden. Schmear a little Dijon on one piece of bread (or both, if you’re Colonel Mustard). Stack up your ham, cheese, and Brussels/onion mixture. The Brussels sprouts will fall out everywhere. It’s fine.
Place the sandwich back in your pan over low-medium heat and press it down with a pot lid.
That’s right, I’m teaching you how to make a panini.
Slice it in half and serve. This is pure loveliness, I’m telling you.
I’m teaching my first real class tonight and I might house two of these afterward.