Friday, April 6, 2018

Summer 2018 Bootcamp Schedule is Up!


Bootcamp classes start back OUTDOORS for our 5th summer at Clearcreek Park in Springboro, Ohio on Monday, April 23! Check out our summer schedule (it's a bit different than normal) and come take advantage of the great outdoors. 

Details:

💥530-630am M/W/F classes
💥7-8pm M/W/H classes
👍interchangeable classes
👍Co-ed classes
💲affordable at less then $6 a class ($70 for 12 classes)
👊includes weekly informative and motivational emails
👊accountability and camaraderie
🍎nutrition tips and private nutrition coaching
💪a structured program that includes calisthenics, weight training, core and aerobic conditioning and cross training
💪great for weight loss, toning, weight management, cross training for athletes and anyone who wants a spark in their routine or is new to exercise

Come join us for a spring and summer full of fitness and fun. Registration is open online at WWW.CLEARCREEKFITNESSBOOTCAMP.COM. 

Friday, March 16, 2018

Roasted Garlic Parmesan Brussels Sprouts


Truth be told, I HATE brussels sprouts. The only way I've ever liked them was chopped up in a cooked or raw vegetable medley with other greens. I've tried numerous recipes and still didn't care for them but didn't give up hope! I had some inspiration last week and put this recipe together and it was the BOMB! It is simple:

Slice brussels sprouts in half
Toss with avocado oil, garlic powder (fresh garlic would taste amazing too), paprika, salt, pepper and grated parmesan cheese
Bake at 425 for 10-12 minutes until they are soft and cooked through but a little crispy on some of the edges as well
I threw a little extra parmesan cheese on at the end and even squirted a little fresh lemon juice on some which definitely gave it a fresh, summer flavor

They tasted great reheated and fresh so it has been added as another viable lunch meal prepped veggie. Enjoy and let me know how you like them!

Greek Meatballs with a Sheet Baked Balsamic Vegetable Medley


This is a quick prepped and flavor packed paleo and gluten free friendly and satisfying meal that I prepped for lunches but also makes a fabulous and easy dinner. The meatballs are greek inspired and made with grass-fed beef and the vegetable medley could be a mixture of other vegetables but this group was spot on. Give it a try and let me know how you like it! Definitely a new favorite of mine.

Prep 15 minutes
Bake 20-25 minutes
Preheat over to 400 degrees F
Makes 4 full adult size meals

Meatballs
1lb grass fed beef
1/4 cup diced sun dried tomatoes
1/2 tsp dried basil
1/8 cup feta cheese
1/4 cup diced fresh spinach
1 clove of fresh garlic minced
dash of salt and pepper

Mix all of the ingredients and separate and roll into 8 golf ball size meatballs

Vegetable Medley
Prep a baking sheet with parchment paper or foil
1lb of asparagus
2 zucchinis
2 roma tomatoes
8-10 portabella mushrooms
2 cups of brussels sprouts sliced
1 yellow onion sliced

Cut up all ingredients and place on prepped baking sheet. Toss vegetables with avocado oil and homemade balsamic vinaigrette (click here for recipe). Place meatballs uncooked spread out around the pan. Bake at 400 degrees F for 15-20 minutes (you may need to drain some of the juices out at the point carefully) and then broil on high for 3-5 minutes until the veggies crisp over a little.