Welcome to episode six. Today, Lindsey and Ashley carry on with their conversation with Courtney and Cecily, the owners of Frigid Cryotherapy, in Greenville, South Carolina. In this episode, they discuss what they were doing before they started Frigid Cryotherapy, and they talk about what it takes to keep their business running successfully. Be sure to listen in, to find out about Courtney and Cecily, and all the ins and outs of running a cryotherapy business.
Courtney and Cecily are sisters. They fight a lot but they also love each other. Today, they talk to Lindsey and Ashley about starting their cryotherapy business, and what it takes to run it successfully. They discuss what they had to do, what motivated them to open a cryotherapy spa, and why they wanted to work together. Tune in now, for more!
- The way that Courtney and Cecily’s skills work well together in their business.
- Courtney has a marketing and art background, and Cecily’s background is in sales. J C, Courtney’s husband, is their silent partner and he has business skills.
- Courtney discusses her education and work background.
- Courtney and Cecily went back to school together.
- Cecily shares her work background.
- When they decided to open their business, everything just fell into place.
- They started with a brick-and-mortar business.
- They had a mobile spa, for educating people about cryotherapy.
- Working is a pleasure when you love what you do.
- Working in different locations helps keep personal boundaries in place.
- Finding and keeping the best employees through word-of-mouth.
- Courtney and Cecily’s way of working with influencers and managing their employees.
- The secret to holding onto a great employee.
- The systems that work best for their business.
Mexican Quinoa Stuffed Peppers
- 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
- 3/4 cup uncooked quinoa, rinsed
- 1/4tsp salt
- 1/4tsp pepper
- 1–2 Tbsp fresh lime juice
- 1 Tbsp olive oil1 (15oz) can black beans, drained and rinsed
- 1/2 medium red onion, finely diced
- 1/2 cup diced Roma or grape tomatoes1
- (4oz) can mild green chiles (don’t drain)
- 1/4c cilantro, minced
- 1 recipe green or red enchilada sauce (or 1 (28oz) can)*
- 1-2 cup of shredded Mexican blend cheese
** I boil my peppers for a bit to soften them up but you do not have to. I just like my peppers softer **
INSTRUCTIONS: Preheat oven to 375 degrees F.Cook quinoa according to package directions. Stir in salt, pepper, lime juice, and olive oil. Stir in black beans, red onion, tomato, green chiles, and cilantro. Stir until well combined. Pour enchilada sauce into the bottom of a 9×13″ baking dish. Place pepper halves cut side up in the pan on top of the enchilada sauce. Scoop quinoa filling into the bell pepper halves.
Cover the pan with foil and bake at 375 degrees for 40-45 minutes, or until peppers are tender. Serve peppers drizzled with enchilada sauce.
After cooking 45 minutes, remove tin foil and sprinkle cheese over the top of them. Place back in oven just long enough to melt cheese. Once cheese is melted they are ready! Top with sour cream and serve!
Recipe credit: One Lovely Life