Personal Training For Everyone.

Pear sports got a new coach.

remembers at the age of 13 rollerblading to weekly step aerobic classes at the local YMCA. As a Division One college athlete, hip-hop dancer, and now fitness competitor, Katy is always studying multiple areas of fitness, to keep the challenge and fun in fitness.

After a year of study abroad in Costa Rica, and receiving her second degree at U.C. Irvine, Katy studied and worked at a cooking school. There she "fell in love with beautiful and flavourful food". Opening a small catering business and then a cafe in China, where she raised her three children, Katy introduced a healthy and fresh menu to locals and foreigners alike!

Finally the two worlds collide! Katy is now focusing on motivating both the young and the old alike, with her healthy and nutritious approach to food, and her active lifestyle program. From teaching hands-on cooking classes at in-home parties, to speaking to groups of high school girls about self-esteem or creating a "Katy style" personalized workout for the busy career man, Katy is here to help you succeed.

Focusing on a comprehensive, balanced and realistic approach to a healthy food and fitness lifestyle, Katy desires everyone to be healthy and happy! She has also appeared as a finalist on Food Network Star Season 7 showcasing her Light and Luscious point of view.

Her workouts and real-time coaching are available at PEAR Sports.

Personal Training.

Get right into it with Katy's personal training style workouts. It's a total body conditioning that can be used from professional athletes to beginners. Katy's focus on education and motivation will help anyone get through the intense cardio training to burn fat and then weight lifting sessions that will build beautiful defined muscles.

Motivational Speaker.

Women are beautiful. Katy wants every woman to live with purpose and a sense of confidence in who they are. She has created her FIT. WHOLE. BEAUTIFUL. workshops to relay positive message to speak to both body and mind. Her dream is to see every women Live FIT.
Eat WHOLE. Be BEAUTIFUL.

Private Chef.

Let Katy bring her special touch and "healthy eats" knowledge to you, your family and friends. Create a culinary experience at your next dinner party, work luncheon, or bridal shower. When Katy stops by, she will serve her beautiful and nutritional meals that are created for you and your guests! And for the busiest of schedules, let Katy shop and prepare all your meals for a
healthy week.

Nutritional Education.

Making great healthy food is not easy, and that is where Katy excels. Understanding the basics of healthy cooking and having the confidence for the technical cooking skills is one of her passions. Katy shares her kitchen tips and techniques to young and old. She will explain the benefits of healthy ingredients and then shows you how to prepare them. Have her do a group demonstration for your next work, home or school party! There is no excuse to not eat and feel your best!

HEALTHY CHOICES. HEALTHY YOU.

  • Caco Nibs
  • Chopped Almonds
  • Goji Berries
  • Flax Seed

There are some foods that are hard to give up. I love yogurt, berries and my homeomade granola. But i created this mix so that it would be gluten and grain free, and still have crunch and nutrition. This is quick and easy to put together and have ready to go. I love to put it on my "lactose" free yogurt and berries.

  • Watermelon
  • Limes
  • Feta
  • Cojita Cheese
  • Mint
  1. Chop watermelon rind off. Start with one edge and cut through to make a straight line. Lay on the flat spot and cut off edges to create a square. Flip over and cut off top end. Now that you have a square cut into your watermelon straight down. Flip it on the side and cut through again. Arrange on a tray. Squeeze with limes and add lime zest.
  2. Sprinkle with feta or cojita cheese.
  3. Chop mint fine and sprinke on top.
  • Salt
  • Haricot Verts
  • Mushrooms
  • Dried Thyme Leaves
  • Nuts
  • Cheese
  • Lemon Juice
  1. Boil water in a large round saute pan on medium heat. Add salt and boil haricot verts for four minutes. Drain the haricot verts, and rinse under cold water. Put on side. Put pan back on heat.
  2. Place mushroom in a pan and add no water. Add 1 tablespoon of dried thyme leaves. Allow for them to release their juices and cover with a lid. Let cook for 10 minutes or more until soft. Add water if needed but allow to cook off and down.
  3. When those are done, throw the haricot verts.
    (Add nuts, cheese or lemon juice and zest)
  • Yellow Zucchini
  • Green Zucchini
  • Red Pepper
  • Eggplant
  • Red Onion
  • Olive Oil
  • Tomato Paste
  • Chopped Tomatoes
  • Parsley
  • Oregano
  • Sage
  • Salt
  1. Chop into bite sized pieces. One yellow zucchini, green zucchini, red pepper, eggplant and red onion. Add some Olive Oil to a pan and saute all veggies for 5 min. Cover andn cook 5 more minutes or until soft.
  2. Add 1 can of tomato paste, and 3 chopped tomatoes. Add in fresh chopped herbs like parsley and oregano and sage. Cook for 2 more minutes.
  3. Add salt and pepper to taste. Serve warm.
  • Farro
  • Basil Leaves
  • Greek Yogurt
  • White Vinegar
  • Salt
  • Pepper
  • Parsley
  • Heirloom Tomatoes
  1. Take one handful of basil leaves and put in food processor. Add 1 cup of greek yogurt and a tad of water or white wine vinegar. Process until creamy and green, adding water if necessary to thin. Add salt and pepper to taste.
  2. Cook Farro according to directions. Add salt and pepper to taste. Also add chopped parsley for additional color and health benefits. Put on a platter.
  3. Chop the heirloom tomatoes into wedges. Arrange on top of Farro. Drizzle with Creamy Basil Dressing.
  • Farro
  • Parsely
  • Lemon
  • Salt
  • Pepper
  • Tomatoes
  • Greek Yogurt
  • Basil
  1. Cook 10 minute farro from trader joes. Chop 1 bunch of parsely, squeeze lemon and add salt and pepper to taste. Place on a platter.
  2. Chop tomatoes in half and cut out stem. Cut into large sections. Lay on top of Farro.
  3. Take 1 cup of plain greek yogurt. Add 2 handfuls of basil and blend in a food processor or blender. Add salt and pepper to taste, and more yogurt if needed.
  • Shrimp
  • Cumin
  • Turmeric
  • Ginger
  • Paprika
  • Cinnamon
  • Cayenne
  • Pepper
  • Olive Oil
  • Parsley
  • Cilantro
  • Pine Nuts
  1. Put 1/2 teaspoon of cumin, turmeric, ginger, paprika, cinnamon, cayenne and pepper into a hot saute pan. Allow flavors to come out for 1 minute. Add 2 tablespoons of olive oil. Allow to heat up about a minute.
  2. Add one pound of large fresh shrimp. Saute for about 2 minutes on each side or until cooked through.
  3. Add a handful of chopped parsley and cilantro. Top with pine nuts if wanted.
  • Coconut Milk
  • 8-10 Cups of White Wine
  • Vanilla Beans
  • Ginger (sliced)
  • Orange (sliced)
  • Coconut Sugar
  • 4 Peaches
  • Raspberries
  • Almonds (almonds)
  1. Take milk (not creme de coco), wine or water or and add sliced orange, ginger slices and vanilla beans or vanilla extract.
  2. Cut peaches in half and place in boiling water for about 10 minutes. Pull out carefully and let cool. Peel off skin carefully. Allow sauce to continue to simmer down until there is about 1 cup left of a thick syrup. You can keep the peach warm or chill.
  3. Serve the peach in a bowl with raspberries and sliced almonds. Strain the syrup and then use to Drizzle on top of peaches.
  • 2 Cups of Almond Butter
  • 1/2 Cup of Flax Meal
  • 1/2 Cup of Cacao Nibs
  • 1 Bag of Organic Dark Chocolate Chips
  1. Put 1/2 teaspoon of cumin, turmeric, ginger, paprika, cinnamon, cayenne and pepper into a hot saute pan. Allow flavors to come out for 1 minute. Add 2 tablespoons of olive oil. Allow to heat up about a minute.
  2. Add one pound of large fresh shrimp. Saute for about 2 minutes on each side or until cooked through.
  • Mint
  • Cranberry Cocktail
  • Coconut Water (4 Cans)
  • Limes
  1. Mix cranberry juice, coconut water and ripped mint in your serving container. Allow to sit for one hour. Add sliced limes and lime sparkling water. Add ice before guests arrive. Serve with lime wedges.
  2. For single serving. Muddle the mint in the bottom of the glass. Pour 1/3 cup full of cranberry juice, followed with 1/3 cup of coconut water and 1/3 cup of lime spritzer. Squeeze a lime wedge on top and serve with ice.
  • Orange Juice
  • Orange (sliced)
  • 1 Cup Toddy Syrup
  • 4 Cups of Rum or Brandy
  • 1 Bottle of Sauvignon Blanc
  • Sugar Cubes
  • Cinnamon
  • Ginger (sliced)
  • Vanilla
  • Cinnamon Sticks
  1. Make syrup by boiling 1 cup of sugar and 2 cups of water with 1 tablespoon of cinnamon, 1 ginger sliced up, 1 orange sliced up and 1 Tablespoon of vanilla. Boil until reduced for about 30 minutes. Add syrup, brandy and Bon Affair to a large glass jar. Add 2 cups of ice cubes. Add orange slices and cinnamon stick to stir.
  • Greek Yogurt
  • Red Onions (chopped)
  • Onion Powder
  • Salt
  • Pepper
  • Olive Oil
  1. Heat a nonstick pan with a little olive oil and add onion slices to the hot oil. Slowly cook until the onions caramelized. Take off and cool, chop small
  2. Mix the yogurt, chopped caramelized onions, 1 teaspoon onion powder, ½ teaspoon of salt and cracked pepper or to taste.
  • Baby Spinach
  • Fresh Blackberries
  • Goat Cheese or Feta
  • Cashews
  • Cooked Chicken Breast (optional)
  1. Put the chicken, cashews, cheese and half the black berries in the bottom of a bowl. Cover with spinach. Add about 1/4 cup of dressing and toss gently with tongs. Invert bowl onto a serving plate and sprinkle with the rest of black berries.
  • 1/2 Cup of Olive Oil
  • 1/2 Cup of Balsamic Vinegar
  • 1/4 Cup of Agave Syrup or Honey
  • 1 Tablespoon of Whole Grain Dijon Mustard
  • Salt
  • Pepper
  1. Put oil, balsamic vinegar, syrup and mustard in a jar with a lid. Secure and shake diligently until well combined. Add salt and pepper to taste.
  • 1/2 Cup of Applesauce or Oil
  • 1 Cup of Coconut Sugar, Honey or Sugar
  • 3 Egg whites or 2 Eggs
  • 3 Cups Uncooked Oats (chopped)
  • 1 ½ Teaspoon of Baking Powder
  • 1 Teaspoon of Salt
  • 1 Cup of Almond Milk
  • 1 Tablespoon of Vanilla
  • 1 Tablespoon of Cinnamon
  • 1 Cup of Blueberries
  • Baking Powder
  1. Combine the oil, sugar and eggs. Mix well. Next add oatmeal and baking powder and almond milk. Add in blueberries and mix.
  2. Pour into a greased 9x9 baking dish and bake at 350 for 35-40 minutes. Serve in squares with warm milk poured on top. I think best to let it sit for a few minutes