Jon Carson Consulting - January 2020

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“Free and Easy,” Claudia’s pain level now hangs out around a 3 or 4. She still has bad days, but they are now few and far apart.

Mortgage in Las Vegas for a lovely vegan breakfast. Lauren at The Newsletter Pro tells me that she is going to give the vegan lifestyle a shot. Even Jeff Cox of Right Now Heating and Air Conditioning says that the “vegan thing” gives you a new burst of energy and enthusiasm. To quote him, “Tester, I might have to give it a try.” Remember, as you go into 2020, follow the rules of goal setting by making S.M.A.R.T. goals. More importantly, find your WHY. It’s the most powerful goal-setting tool in the world.

Driving home on that February afternoon, we stopped for lunch. I had a club sandwich that included ham, beef, cheese, and mayonnaise. I remember eating that sandwich very vividly. In my mind, I made a silent vow that it would be my last meat and cheese for some time. This wasn’t to prove anything, but to team up with Claudia and begin a process of becoming pain-free. She’s not there yet, but almost. I coach goal setting for many companies every year around this time. Our story now has a WHY to serve as proof of the value of a commitment to one’s goals. Many of you ask me, “How do you feel, Dave?” Honestly, I feel great because I know that Claudia feels better. As for me, I’ve shed a few pounds and inches, dropping from a 44- inch waist to a 38-inch waist. As of the date of this writing, I have not knowingly broken the vegan habit. In fact, a number of my clients now offer vegan food when I come to train their team. Thank you, Alderus

If you find your WHY, you’ll discover your WAY.

At least for now, anyway, Dave Tester really is vegan.

-Dave Tester

GG Gretchen’s Kitchen (My mom’s secret recipes)

Directions 1. Heat oven to 400 F. Line a baking sheet with parchment paper. 2. Cut tortillas into 1/4-inch strips and spread on the baking sheet. Bake until crispy, 20–25 minutes. Set aside. 3. While strips are baking, place tomatoes, bell peppers, mushrooms, onion, garlic, cumin, chipotle chiles, cilantro sprigs, and 1 cup water in a large soup pot or Dutch oven. 4. Bring to a boil over high heat. Reduce heat to medium and simmer, covered, stirring occasionally, until the vegetables are tender, 20–30 minutes. 5. Remove and discard chiles and cilantro sprigs. Transfer soup to a blender or food processor. Blend until smooth, then pour mixture back into pot. 6. Add smoked paprika, chili powder, sea salt to taste, and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the soup thickens, about 10 minutes. 7. Add corn and peas and cook until tender but still crisp, about 5 minutes. 8. To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, and reserved corn strips. Squeeze lemon juice on top. Inspired by

Vegan Tortilla Soup


• 1/2 tsp chili powder • Sea salt • 2 cups fresh or frozen corn • 2 cups fresh or frozen green peas • 1/2 cup green onions, thinly sliced • 1/2 cup fresh cilantro, chopped • 1 avocado, diced • 1/2 cup tomatoes, chopped (optional) • 1/2 Meyer or other lemon

• 6 corn tortillas • 6 large tomatoes, halved • 2 red bell peppers, halved • 8 oz mushrooms, roughly chopped • 1/2 yellow onion, roughly chopped • 3 cloves garlic, roughly chopped • 2 tsp ground cumin • 2 dried chipotle chiles • 5–7 sprigs fresh cilantro • 2 tsp smoked paprika


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