Flu Update!

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The stomach flu has taken a toll of the staff and we’ve had to cancel the 6AM CrossTraining class for Thursday. Ther WILL be a 6AM KB class and it is appropriate for anyone. Lisa will take good care of you, I promise!  All other classes should be good! Sorry for the inconvenience…

Holiday Schedule

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Monday is Presidents Day so we will be on our holiday schedule. No 6AM classes and evening classes must be reserved, any class with less than 4 reservations at noon on Monday will be cancelled. If you are signed up for a class that is cancelled you will be notified by email.  Enjoy the weekend!

Paleo Challenge Winners!

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I have to say our first Paleo Challenge exceeded my expectations. We saw some great results and hopefully learned a bit about our eating habits in the process.  We do have some winners to announce to!

The MAX points you could have accrued was 195, the average was 156. Kim Sihavong was our points winner with 194! Awesome job Kim, second place went to Lara Sloan with 192 and 3rd place was Rob Baccari with 190. They were the only 3  (non trainers!) to top 190 points .

I have declared a 3 way tie for our results winners:

Rob Baccari with 10.8 pounds and 2.7% bodyfat lost

Stephen Cook with 12.6 pounds and 2.6% bodyfat lost

Patrick Deady with 11.8 pounds and 5% bodyfat lost

Congratulations to everyone, you all did a great job.

Anyone who completed the challenge with all 3 weigh ins gets a bracelet too so make sure you grab yours next time you’re in!

Congratulations Cayla!

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Cayla ACED her NSCA exam on Tuesday!  The NSCA is the gold standard for certification of trainers. In a typical year the pass rate for this exam is UNDER 50%. Awesome job Cayla- congratulations! 

The End is in Sight!

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Thursday is the final day of the Paleo Challenge!  Final weigh ins will be Thursday, Friday and Saturday. For anyone who is interested in continuing with Paleo eating, we will be taking the weekend off and then starting another 25 days on Monday. No money involved this time but anyone who accumulates more than 165 points will win one of the new Alpha Fitness shirts being designed now, and anyone who beats Dan over the 25 days will win a free months membership!  Let us know if you’re interested!

Recipe of the Week!

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This seemed appropriate with it being Super Bowl weekend. Please post in the comments if you make this one, there are 2 chile’s already being made for my Super Bowl party so I can’t make this one!

Beef & Vegetable Chili

Ingredients

2 Tbs coconut oil

1 large yellow onion, diced

2 Tbs chili powder

1 tsp ground chipotle

2 tsp sea salt (optional)

1 tsp cumin

1 tsp garlic salt

2 lbs beef stew meat, cut into 1″x1″ chunks

2 (28 oz) cans diced tomatoes

2 (4 oz) can diced green chilis

1/2 of a (4 oz) can diced jalepenos (may add more if desired)

1/2 tsp oregano

1/2 tsp thyme

1 bay leaf

7-8 medium mushrooms, sliced

2 medium carrots, sliced

2 medium zucchini, diced

1 yellow zucchini, diced

1 large red pepper, diced

4-6 large kale leaves, shredded

fresh cilantro for garnish

green onions for garnish

1 small can full fat coconut milk (placed in the fridge for a few hours)

Instructions

Heat large soup pot over medium-high heat.

When hot, add coconut oil and onion to pot and brown slightly.

Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.

When onions have browned slightly, add beef and brown on all sides.

Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.

Add zucchini and red pepper, and cook for another 20 minutes.

Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.

Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.

Paleo Update

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What a great second week!  After the weigh in we saw some really great progress, expecially for the people at the top of the points list. Biggest weight loss was 9 pounds and biggest body fat loss was a little over 6%! I’d love to get some feedback on how everyone is feeling and what some favorites meals might be. Also, has anyone tried any of Cayla’s recipes???  How were they???  Let’s get a few posts in the comments section….

Recipe of the Week!

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Grilled Juneau Shrimp

 

Ingredients

wooden skewers

¼ cup extra virgin olive oil or melted coconut oil

3 garlic cloves, minced

juice of 1 lemon

1/8 teaspoon paprika

dash of cayenne pepper

2 lbs large shrimp with tail left on

lime wedges

parsley, chopped

 

Instructions

Soak wooden skewers in warm water.

Mix olive or coconut oil, garlic, lemon and spices in a large, shallow bowl. Add shrimp and let sit in refrigerator for 30 minutes, stirring occasionally.

Prepare the grill just before meal time.

Put marinated shrimp on skewers.

Place on hot grill. Turn after a few minutes on each side and remove when bright pink and fully cooked (about 1-2 minutes per side).

Serve with lime wedges and chopped parsley.

Recipe #2!

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Still playing catch up with the recipe’s- rumor has it this one is great with chicken too!

Almond Crusted Salmon

Ingredients

 

3/4 lb salmon fillet(s), skin on

1/2 cup almond meal

1/2 tsp ground coriander

1/2 tsp ground cumin

juice of 1 lemon

sea salt and freshly ground black pepper

a few sprigs of fresh cilantro

coconut oil

Instructions

 

Preheat the oven to 350° F.

Combine almond meal, coriander and cumin in a small bowl.

Sprinkle the salmon fillet(s) with the lemon juice and season with salt and pepper.

Coat each fillet with the almond meal mixture (both sides).

Place skin side down on a broiler pan, greased lightly with coconut oil.

Bake for 12-15 minutes, or until salmon flakes easily with a fork.

Top with freshly chopped cilantro before serving

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