All of us are making an effort to eat healthier by eating less packaged foods and substituting them with fresh foods and organic whenever possible.  And with modern grocery stores we can get almost any vegetable or fruit anytime of the year.  Apples in February and asparagus in September.  How awesome is that!  But, yes there’s a but, how fresh and how nutritious are these fruits and vegetables that we buy out of season? Controlled Atmospheric (CA) storage methods and global transportation have allowed us the pleasure of eating exotic food stuff and ‘out-of-season’ produce year-round, but that comes at a cost. Nutritionally, produce begins to lose its vitamin potency the longer it is stored.  For long transportation and storage periods, produce is harvested before it is ripe, further reducing its nutritional value. The fresher the produce the fuller its nutritional offering. That being said we should all have a garden and eat only...Read more

GROUP CLASS WORKOUT Warm Up: 3 Rounds 15 calorie machine 10 PVC pass throughs 15 Russian kettlebell swings 5 Cossack squats (each side) MetCon: Welded Rx: Retest: “Ronin” 3 Rounds 100 double unders 10 power snatches (115#/75#) 10 overhead squats 9 Minute Time Cap 5 Minutes to find: 1rep max squat clean Lean: 35 Minute AMRAP 40 burpees 80 V-Ups 120 bear hug lungesRead more

Image taken from: https://www.wellplated.com/healthy-breakfast-egg-muffins/ 1 Pan’s Worth  1 cup lightly packed baby spinach — chopped  1c cup finely diced red bell pepper — about 1 small pepper  1c cup finely diced green bell pepper — about 1 small pepper  1c cup quartered cherry tomatoes — or grape tomatoes, about 1 cup whole tomatoes  6 large eggs  4 large egg whites  1/4 teaspoon McCormick Dried Basil  1/4 teaspoon McCormick Dried Oregano  Pinch ground black pepper — or cayenne pepper if you like a little kick!  Optional toppings: avocado — salsa, hot sauce, freshly chopped parsley Instructions Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full). In a large bowl or large measuring cup with a spout , briskly whisk together the eggs, egg whites, basil, oregano, and pepper until well combined. Carefully fill...Read more

GROUP CLASS WORKOUT Warm Up: 3 Rounds 25 banded tricep extensions 15 banded face pulls 10 dual dumbbell push press Strength: Push Press (every 1:30) 5×4 (choose weight) MetCon: Welded Rx: Nutrition Challenge Retest 12 Minute AMRAP 21 burpees 15 box jumps (24”/20”) 9 deadlifts (135#/95#) Lean: 8 Minute AMRAP 40/30 calorie bike 20 hang power cleans (95#/65#)Read more

GROUP CLASS WORKOUT Warm Up: Coaches Choice MetCon: Welded Rx & Lean: 40 Minute AMRAP 80 calorie row 70 V-Ups 60 push ups 50 walking lunges (each leg) 40 calorie bike WEIGHTLIFTING (Midtown 10:30AM) Clean and Jerk (every 1:30) 8×2 @80% Clean Pull + Floating Clean Pull (every 1:30) 5x2x2 @80% of best Clean Strict Press (every 1:30) 5×10Read more