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🏈 Lori Locust: Shaping History in NFL Coaching

🏈 Lori Locust: Shaping History in NFL Coaching

PLUS: Announcing This Week's Giveaway

Live Well Now
November 13, 2023

Welcome To The Fastest Growing Women’s Empowerment Newsletter!

Today On the Menu:

👩‍🎓 Today In Women’s History: Celebrating Mother Francis Xavier Cabrini

💪 Motivation: Lori Locust: Shaping History in NFL Coaching

🍎 The Health Corner: Air Fryer Breakfast Tacos To Try (Prep Time: 15 Mins)

PLUS: Announcing This Week’s Giveaway

Read Time: 3 Mins

On This Day In Women’s History:

November 13, 1938: Mother Francis Xavier Cabrini was born

Mother Francis Xavier Cabrini is beatified, the first American woman citizen to become a saint.

ANNOUNCING THIS WEEK’S GIVEAWAY

This week we are bringing back our most popular giveaway item - The Stanley Mug. To qualify, all you need to do is stay engaged as a dedicated reader of our newsletter.

It’s as simple as that! The lucky winner for this week’s prize will be announced and contacted on Friday.

🏈 Lori Locust: Shaping History in NFL Coaching

Lori Locust's journey to becoming an NFL coach was anything but a straightforward path.

Starting her coaching career in her 50s, she had to conquer hurdles most coaches wouldn't face. Before she became the assistant defensive line coach for the Tampa Bay Buccaneers, she spent over two decades in the insurance industry while raising her two sons as a single mom.

At 40, Lori Locust started playing semi-professional women’s football on the side. When an injury forced her off the field, she took up coaching, first with a high school team, and then a semi-pro team. While coaching, she continued working full-time in the insurance industry while also raising her two kids.

In her late 40s, she landed a coaching internship with the NFL, and in 2019, the 55-year-old was hired as assistant defensive line coach for the Tampa Buccaneers. She was the third woman to hold a full-time assistant coach position in NFL history.

Locust is not just a coach; she's an advocate for female coaches. Sitting on the Women's Football Alliance Advisory Board, she supports initiatives creating pathways for women in football. Her journey now stands as an inspiration, breaking barriers and opening doors for aspiring female coaches in the world of football.

Until tomorrow,

Emma, Live Well Now Team

❝

Have the courage to push your limits and go where your heart leads you. Live in the present moment without letting thoughts of the past or future depress you.”

- Sonia Sotomayor

AIR FRYER BREAKFAST TACOS

👍 Live Well Now Approved

You Will Need:

Nonstick cooking spray, for the molds

4 large eggs

Kosher salt

Four 6-inch corn tortillas

1 cup shredded Mexican blend cheese

2 tablespoons mayonnaise

1 tablespoon hot sauce

1 tomato, seeded and diced

1 avocado, cubed

Directions:

1. Spray 1 silicone ice cube stick mold with four 2 1/2-ounce cavities with nonstick spray. Transfer the mold to the basket of a 6-quart air fryer, pushing it to one side to make room for a second mold.

2. Whisk together the eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour the eggs into the cavities of the mold, dividing evenly.

3. Stack the corn tortillas, wrap them in a damp paper towel and microwave on high until warm and flexible, about 1 minute. Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold, working carefully so the tortilla doesn’t break. It should now be shaped like a hard taco shell. Repeat with the remaining tortillas.

4. Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs.

5. Set the air fryer to 300 degrees F and cook for 12 minutes. The cheese in the shells should be melted; transfer the mold with the taco shells to a work surface.

6. Gently lift each section of egg from the mold so you can see if it’s set. If there’s no liquid egg on the bottom, transfer the mold to your work surface. If there is liquid egg on the bottom, cook for up to 1 minute more.

7. Meanwhile, whisk together the mayonnaise and hot sauce in a small bowl.

8. Let the molds stand just until the taco shells and eggs are cool enough to handle, about 1 minute. Remove the taco shells and eggs from the molds. Place the eggs in the taco shells and top with some tomatoes, avocado and spicy mayonnaise.

Cook Time: 30mins | Servings: 4

Calories: 592 cals | 16g Protein | 23g Carbs | 49g Fat

_Source

Editor’s Note:

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Emma,

Live Well Now Team

Empowering Women Over 40 since 2020