CoupleyFit, says Deanna Mangum, means two or more feeling better together. After she and Kurt were married, friends started to ask questions about their personal wellness journey.
“It started out very organic and kind of sprouted from that,” she says. “Our mission, with CoupleyFit, is to create generational health.”
So, instead of just passing down material items, they want families to pass down the gift of a healthy lifestyle.
To simplify their approach to wellness, the couple developed S.W.A.N.™ (Sleep, Water, Activity, Nutrition), which is what a body needs every day to be physically healthy. But, in addition to exercise and nutrition, the couple also knew it was important to focus on emotional and mental health.
“Even when you get the physical component together, if you don’t focus on the mental, there’s a disconnect,” says Kurt. “Bringing it all together and feeling your best allows you to give your best, not only to yourself and at home, but also to your community.”
To hear their personal health testimonials, tune in to their podcast, The Magnetism of Optimism.
“Our faith plays a really big part in this because we want that to be the foundation,” says Kurt. “There’s so much negativity out there, but here is where you can hear something uplifting, something positive that can keep you going.” CoupleyFit.com
Avocado Spring Rolls
- 1 package rice paper spring roll wrappers
- 1 (5 oz.) bag baby spring lettuces
- 2 oz. Vermicelli rice noodles
- 1 red bell pepper, cut into strips
- 1 cucumber, sliced
- 1 avocado, peeled and sliced
- 1 cup shredded carrots
- 1 cup thinly sliced purple cabbage
- fresh mint and basil
Fill a wide bowl with at least an inch of warm water. Dip one rice paper wrap in the water and let soften for five to 10 seconds. Remove from the water and lay on your work surface. Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies, noodles, and herbs. Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you've made all you want or are out of ingredients. Store the rolls covered in the refrigerator until ready to eat, then cut in half. Enjoy with Thai peanut sauce.
Thai Peanut Sauce
- 1 Tbsp. garlic
- 1 Tbsp. ginger, fresh
- 2 Tbsp. lime juice
- 1/2 cup creamy peanut butter
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. hoisin sauce
Combine all ingredients in a medium-sized bowl and whisk until smooth. Serve immediately as a dipping sauce with the spring rolls. Store the sauce in the refrigerator for up to five days.
