Daniel recently graduated with a degree in Psychology from Valparaiso University, where he played baseball. While his collegiate baseball career has come to an end he his still pursuing playing professional ball. Daniel started working out as a teenager when as he saw a need for self improvement. As he continued to exercise he fell in love with both the mental and physical benefits of working out and wanted to share it with others. So it is no surprise that he became a Certified Personal Trainer (CPT) through the National Academy of Sports Medicine (NASM), which has allowed him to encourage others in their exercise journey.
Daniel has worked as a PT technician working along side physical therapists and chiropractors, suggesting exercise modifications to correct dangerous movement patterns and corrective exercises for upper and lower extremities. Daniel has also worked with young and high school age athletes improving their speed and agility.
Through his own experience, Daniel has learned that both weight loss and weight gain can fit different needs. He works to push his clients in an encouraging way to help them meet the goals they set for themselves. Please help us welcome Daniel to the Pumps family!
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Chicken Lettuce Wraps
This is a truly guilt free meal! It’s fun to assemble and devour these lettuce wraps. Stick with simple meals like this that are comprised of lean meats and vegetables in order to favorably convert your body composition.
Courtesy of RealHealthyRecipes.com
Here’s what you need
- 4 chicken breasts, chopped
- 1 Tablespoon toasted sesame oil
- 2 cups white mushrooms, chopped
- 2 cloves garlic, minced
- ⅓ cup pine nuts
- 1 Tablespoon ginger root, minced
- 3 green onions, chopped
Sea salt and black pepper
- ¼ cup coconut aminos (or light soy sauce)
- ¼ cup coconut palm sugar
- 1 tablespoons apple cider vinegar
- 1 head butter lettuce or iceberg lettuce
Place a large skillet over medium high heat. Add the sesame oil and the chopped chicken. Cook until the pink is gone, then drain the skillet.
Add the chopped mushrooms, garlic, pine nuts, ginger, green onions, salt and pepper. Sauté for 8 minutes.
Combine the coconut aminos, coconut palm sugar and vinegar in a small bowl. Pour the sauce over the chicken mixture in the skillet. Mix well and continue to cook for 5 minutes. Remove from heat.
Serve with large lettuce leaves. Enjoy!
One serving equals: 219 calories, 10g fat, 13g carbohydrate, 80mg sodium, 8g sugar, 1g fiber, and 20g protein.