Thursday, March 16, 2017
Obstacle course races (OCR) have been growing in popularity the last few years and I have to admit, I love the challenge they bring. Two other crazy ladies and I will be doing the Spartan Beast this May which is a 15 mile trail run with 25 obstacles (and 30 burpees for every failed obstacle) and I am STOKED! Last year, we enjoyed had so much fun running the Savage Race as a group. Everyone finished the race, no one was injured and we all had fun! What I love about these races is that if you are prepared, even if you cannot complete every obstacle, people of all ages and levels of athleticism can participate and challenge themselves to get down and dirty and try something new.
The key is being prepared. We are attending the Savage Race as a group again this year and if you would like to join us, we'd love to have you (we are running at 10AM and our group is Clearcreek Crazies)! Joining bootcamp classes at Clearcreek Fitness Bootcamp was a tremendous training tool for our participants last year but this year, I wanted to add an extra monthly OCR training class that focus on climbing, crawling, grip strength, functional training, strength, stamina, trail running and fine tuning some of the tricks of the trade for OCR racing. These classes are designed for people who are working out but don't necessarily need to be professional athletes. We are normal, every day ladies and men who just like to do these things for fun.
Here are the details:
1st Saturday of the month beginning April 1, 2017
9am in the Break Out Boxing Studio of GAC in Springboro, Ohio
$7 a class CFB/GAC/BOB members OR $10 a class non-members - cash or check drop in only
16+ years of age
Bring a jump rope, mat and signed WAIVER
Be prepared, you will get dirty
Wednesday, March 15, 2017
Ingredients pictured are enough to make 4-5 lunches:
1lb free-ranged chicken
1 cup uncooked quinoa (cook separately)
2 large carrots, sliced
1 cup of mushrooms sliced
1 cup of snap peas
1 cup of fresh green beans
(other veggies such as onion, bok choy and broccoli are also great)
1/4 cup of peanuts, diced
1 container of Fage full fat plain greek yogurt
1.5 TBS of Simply Organic Curry Powder
1/4 cup of organic milk (or milk alternative)
Brown the chicken in a large pan or wok. Remove and set aside. Sauté vegetables for 5 minutes and then add Fage yogurt, milk and curry powder. Chop and add chicken back in and cook down until the vegetables are softened but not too soggy. Remove and serve over quinoa.
Monday, January 23, 2017
This is one of my favorite and easiest go to meals to prepare AND it is healthy and delicious. Preheat the oven to 375. Slice a bundle of kale and place it in the bottom of a baking pan. Sprinkle with fresh garlic. Lay chicken breast or thighs (fish or pork would work as well) over top the bed of kale and top with parmesan cheese, pepper, more fresh garlic and parsley. Cover with aluminum foil and bake for 15 minutes. Increase heat to 400 degrees, remove foil and cook until the meat is thoroughly cooked through and the top starts to brown slightly (depending on the thickness of your meat, this may take more than 20 minutes). The flavors of the cheese, meat and garlic will infuse with the kale and give it a wonderful flavor. Enjoy!