Tuesday, July 3, 2018

Sweet Dill and JalapeΓ±o Cucumber Salad

Fresh sweet dill and jalapeno cucumber salad for the win this weekend πŸ₯’ Fresh, healthy and flavorful - perfect for summer!


2 cups baby cucumbers 
1/2 cup white onions
1 TBS fresh dill
2 TBS diced pickled jalapenos 
2 TBS @braggsacvhealth apple cider vinegar 
2 TBS olive oil
1 TBS raw honey

Mix ingredients together and let it sit in the fridge and marinate for at least 3 hours before serving. It tastes great for 2-3 days depending on the crispness of your cucumbers. 

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. 


πŸ’₯530-630am M/W/F classes
πŸ’₯7-8pm M/W/H classes
πŸ‘interchangeable classes
πŸ‘Co-ed classes
πŸ’²affordable at less then $6 a class ($70 for 12 classes)
πŸ‘Šincludes weekly informative and motivational emails
πŸ‘Šaccountability and camaraderie
🍎nutrition tips and private nutrition coaching
πŸ’ͺa structured program that includes calisthenics, weight training, core and aerobic conditioning and cross training
πŸ’ͺgreat 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!