Healthy Summer Broccoli Salad

recipe of the week

INGREDIENTS: For the salad: 5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped 1 ¼ cups fresh blueberries 1 cup shredded carrots ½ cup chopped dried Turkish apricots (look for no sulfur added) or sub dried cherries/cranberries 1/3 cup finely diced red onion ½ cup finely chopped fresh cilantro ¼ cup finely chopped flat leaf parsley ½ cup toasted sliced almonds ¼ cup roasted sunflower seeds For the dressing: […]

Healthy Summer Zucchini & Squash Casserole

recipe of the week

INGREDIENTS: 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices (try to find medium, same-sized squash) 2 ½ T extra virgin olive oil 1 ¼ tsp sea salt, divided ½ tsp freshly ground pepper ⅓ cup Parmesan cheese, grated ⅓ cup Panko breadcrumbs ¼ tsp garlic powder 2 T fresh parsley, finely chopped PREPARATION: Preheat oven to 350 degrees. Cut yellow squash and zucchini into […]

Immunity Smoothie

recipe of the week

INGREDIENTS: 1/2 cup plain 2% Greek yogurt 1/2 cup unsweetened vanilla almond milk, or milk of choice 1 cup strawberries 1 cup cantaloupe 1 orange 1T raw honey, optional 1 serving Dotfit natural vanilla whey protein powder handful of ice cubes PREPARATION: Put all ingredients in blender and blend until smooth! Makes 2 smoothies. Enjoy […]

Shrimp Fried Cauliflower Rice

recipe of the week

INGREDIENTS: 3T toasted sesame oil, divided 10oz medium shrimp, peeled & deveined 5 large organic eggs, lightly beaten 1 cup sliced green onions, divided 16oz fresh or frozen riced cauliflower 1/2 tsp freshly ground black pepper 1/4 tsp kosher salt PREPARATION: Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add […]

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