June 23rd will be our last group boot camp of the season.  Please call for details on scheduling an individual or small group boot camp.

 

 

Click here for 5K races in our area.

Click here for triathlon training programs and sign up information.

Click here for our daily food journal services:

Click here for our daily food journal services

Click here for our virtual training program:

Click here for our virtual training program

 

  • Tip of the Month

    July 2009

    Cindy C

    Most of my success stories come from first hand knowledge of the work put in.  This is not to say that I do the work; I consider myself a glorified cheerleader for my clients’ successes.  What makes Cindy’s story unique to me is that she was already a walking success story when I met her.  I have simply helped her maintain a fascinating and optimistic outlook that centers around her health and her family, an outlook that she already possessed.
    First, a brief background of what has helped mold Cindy’s story.  She was diagnosed with uterine cancer at age 41, had surgery and chemo to help combat the cancer.  While waiting for radiation therapy to start, Cindy had a genetic test, which tested positive for Lynch Syndrome, a gene mutation that increased risk of uterine and colon cancer significantly (60% and 82% lifetime risk.)  The genetic test not only helps out other family members, but allowed doctors to better treat Cindy’s illness.  Cindy routinely praises this course of action as one of the most important things she has done.  Knowing your family history can prevent or at the very least help doctors better treat your illness.  While prepping for radiation, a CT scan found an additional colon tumor, which began a second round of chemo as well as additional surgery.
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  • Recipe of the Month

    July 2009

    Roast Beef Wraps with Horseradish-Mustard

    This recipe serves:  4   
    Preparation time :   15 minutes

    For the horseradish-mustard sauce:

    1/4 cup freshly grated horseradish
    1 teaspoon Dijon mustard
    1/2 cup non-fat sour cream
    1/2 teaspoon sugar
    salt to taste

    For the wraps:

    4 large flour tortillas
    3/4 pound sliced, lean roast beef tenderloin, from the deli
    4 lettuce leaves, green leaf, bibb or romaine, shredded
    4 large slices of ripe tomato, sliced very thin
    Cooking Instructions
    For the horseradish-mustard sauce:
    1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

    For the wraps:
    2. Lay the tortillas out and spread 1 tablespoon of the sour cream mixture on each of them. Divide the roast beef among the tortillas and spread the remaining sour cream mixture on top of the beef. Divide the shredded lettuce among the tortillas and top with a tomato slice. Tightly roll each tortilla into a cylinder, ending with the seam side down.
    (The wraps can be stored in the refrigerator for up to 3 days.)

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