LADIES, we need YOU!

PRIMETIME WOMEN BUILD AGAIN – 

Thursday, May 11

Sign up now to join PrimeTime gals as we help our neighbors, Habitat for Humanity, on Thursday, May 11 to come out and build a house!  We’ll be building from 8:30 a.m. until 3:00 p.m., but you don’t have to stay all day.

Sign up at the front desk!

 

STAFF RECIPE FILE

Paprika Chicken and Chickpeas

from Meredith’s kitchen

(taken from NutritionAction.com)

 

Ingredients:

3 Tbs. extra-virgin olive oil
6 bone-in chicken thighs, skin and fat removed

(NOTE:  I used skinless chicken breasts, enough        to serve 2 with plenty for leftovers)
1 large onion, finely chopped
1 red bell pepper, finely chopped
¼ cup tomato paste
3 cloves garlic, minced
1 Tbs. paprika
1 15 oz. can no-salt-added diced tomatoes
1 15 oz. can no-salt-added chickpeas, undrained
Freshly ground black pepper, to taste
¾ tsp. kosher salt

 

Directions:

1. In a large heavy pot, heat the oil until shimmering hot over medium heat. Sauté the chicken until browned, 3-4 minutes per side. Remove to a plate.
2. Sauté the onion and pepper until they start to brown, 4-5 minutes.
3. Stir in the tomato paste and cook, stirring often, until it starts to darken, 2-3 minutes.
4. Stir in the garlic and paprika and cook, stirring constantly, for 1 minute.
5. Stir in the tomatoes and chickpeas with their liquid. Return the chicken and any juices to the pot. Reduce the heat to low, cover, and gently simmer until the chicken is tender and cooked through, 15-20 minutes.
6. Season with pepper and up to ¾ tsp. of salt.

Serve over brown rice, quinoa, etc . . . and enjoy!

NATIONAL WALKING DAY is this week – Let’s celebrate THURSDAY, April 6! 8:00 a.m.

 Want to celebrate?  Let’s go for a power walk in the Old Village – Thursday, April 6.!  Click here to RSVP if you plan to join the fun.

Established in 2007 by the American Heart Association, the first Wednesday in April is known as National Walking Day.  The AHA sponsors this day to remind people about the health benefits of taking a walk.  Wear your sneakers (or take them with you) to work and at some point in the day, get out of your office, grab a friend, and take a 30-minute walk!

Here are some great ways to make that 30-minutes more enjoyable:

• Wear comfortable clothes.
• Take a friend to pass the time.
• Drink plenty of water before and after your walk (and take a bottle along if you are going longer than one hour, or if the temperature is extremely hot).
• Move your arms, too!
• Make sure you have good posture – keep your core engaged, shoulders back, and head held high!
• Make sure to stretch those muscles afterwards!

Thursday, April 6 at 8:00 a.m.!  Let us know if you plan to join us!

CHARLESTON FIT & FRESH COMING TO PRIMETIME! Eat Healthy, Eat Fresh, Eat Happy! No shopping, no prep, no cooking – just place your order and pick up at PrimeTime! If you’re looking for success with a program that allows you to eat fresh meals, reach your goals, and add convenience to your life, Charleston Fit & Fresh‘s meal preparation and delivery service is the solution. They provide food that is good for you and tastes great! They’ve taken the guesswork out of making sure you’re eating a properly balanced and proportioned meal. All the calculating, balancing, shopping, prepping, proportioning, cooking and clean-up is done! Beginning April 1, PrimeTime Fitness will be a drop-off point for Charleston Fit & Fresh.  Build your own meal, pre-order, and pick up on Mondays and Wednesdays.  It’s that easy! Special diets?  No worries. Charleston Fit & Fresh can accommodate Paleo, Whole 30, and Vegetarian diets. Don’t like certain foods?  No problem  – pick what you like. Allergies?  Never fear, gluten-, dairy-, soy-, peanut-, tree nut-, egg- fish- and shellfish-free options are available! Click here for more details about Charleston Fit & Fresh.

The following PTF’ers are celebrating the anniversary of one more year of fitness with us!

Congratulations and thank you all for your continued support – keep up the hard work!

 

TWO YEARS: Tom Carico

FOUR YEARS: Sandy Pusey; Carlin Timmons

FIVE YEARS: Gary Lovell

NINE YEARS: Jeff Marret; Henry Sawyer

TEN YEARS: Will Botts

FIFTEEN YEARS: Heather Condon

Be sure to check out our Facebook page for more photos being added daily!

 

                 

               

 

HABITAT FOR HUMANITY WOMEN BUILD

Save the date:  May 11

Save the date for Thursday, May 11 to come out and help us build a house!  We’ll be building from 8:30 a.m. until 3:00 p.m., but you don’t have to stay all day.  We will be taking sign-ups in the next few weeks.

Go ahead and mark your calendar!

KETTLEBELL 101 SERIES

March 2, 9, 16, 23; 6:30 – 7:30 p.m.

click here to sign up for the Kettlebell 101 workshop!

Sign up for one class, or all four – each one builds upon the previous workout.

 

If you’ve ever said something like:

“What is that?”  “How do you use it?”  “What do you do with it?”  “That thing scares me!”

“I always get hurt when I use one of those.”

 

THEN YOU NEED TO SIGN UP FOR THIS WORKSHOP!

Click here to sign up for the Kettlebell 101 workshop!

Sign up for one class, or all four – each one builds upon the previous workout.

Sean will be teaching kettlebell basics and leading you through workouts using what you learned.

 EVEN IF YOU THINK YOU KNOW WHAT YOU ARE DOING – A REFRESHER NEVER HURTS!  AVOID INJURY AND GET SOME FRESH IDEAS FOR YOUR OWN WORKOUTS.

 

6:30 – 7:30 p.m.
March 2, 9, 16, 23

 

$75 for the series of 4, or $25/class.

Space is limited –

Click here to sign up for the 

Kettlebell 101 workshop!

 Sign up for one class, or all four – each one builds upon the previous workout.

NATIONAL COOK A SWEET POTATO DAY – February 22

In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.

Sweet potato varieties with dark orange flesh have more vitamin A than those with light colored flesh.

Interesting Facts about the Sweet Potato, taken from www.sweetpotato.com:

• Sweet potatoes are high in Beta Carotene and vitamins E and C.
• Sweet potatoes are a good source of fiber when eaten with the skin on.
• Sweet potatoes offer other nutrients such as potassium, iron and vitamin B-6
• Sweet potatoes can be:

• Baked
• Steamed
• Boiled
• Microwaved
• Fried
• Juiced
• Pureed
• Eaten Raw
• Sweet potatoes are roots, compared to regular potatoes which are tubers (underground stems).
• Our first president, George Washington grew sweet potatoes on his farmland in Mount Vernon, Virginia.
• George Washington Carver, a famous scientist, developed 118 products from sweet potatoes including glue for postage stamps and starch for sizing cotton fabrics.
• North Carolina is the leading producer of sweet potatoes in the United States, producing around 40% of the national supply.  Most of the production is concentrated east of Interstate 95.
• Sweet potatoes are the official vegetable for North Carolina.
  
• Sweet potatoes are an excellent way to eat healthy!  They are fat-free and cholesterol-free.
• Sweet potatoes have unique health benefits!  They are loaded with vitamins A, C and E – antioxidants that can help prevent heart disease and cancer, bolster the immune system and even slow aging by promoting good vision and healthy skin.  They have been recently reclassified as an “antidiabetic” food.  They are anti-inflammatory and can protect against emphysema.
• Sweet potatoes are high in Beta Carotene.  They are an excellent source of copper, manganese, potassium, iron and vitamin B-6.
• Sweet potatoes are a superfood and they taste great!  They are excellent accompaniments to poultry, pork, beef, lamb or seafood.  They can also be substituted in virtually any recipe that calls for apples, squash or white potatoes.

Want to know how to celebrate National Cook a Sweet Potato Day?  Click here to learn “45 Ways to Get Your Yam On!”  Breakfast, lunch, dinner, snacks, dessert . . . it’s all here!

Ingredients 2 tablespoon butter 5 large sweet onions, thinly sliced 1 1/2 tablespoon sugar 4 medium sweet potatoes, peeled and cubed 2 quarts chicken broth(use low-sodium or no-salt to reduce sodium!) 1/2 teaspoon ground allspice 1/2 teaspoon thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions 1. In a large pot over medium-high heat, melt the margarine or butter. 2. Add the onions and cook, stirring constantly, for 5 to 7 minutes, or until browned. 3. Add the sugar and cook, stirring, for 3 minutes longer. 4. Add the sweet potatoes, broth, allspice, thyme, nutmeg, salt, and pepper and bring to a boil. 5. Quickly reduce the heat to low and continue to simmer, uncovered, for 15 to 20 minutes, or until the sweet potato pieces are fork-tender.* 6. Adjust the seasonings and serve. * Alternate: For a smoother soup, transfer the ingredients to a food processor after the ingredients are fork-tender and puree in batches. Return to the pot, reheat, and serve. Nutritional Facts per serving Calories     87.6 cal Fat     1.6 g Saturated fat     0.5 g Cholesterol     0 mg Sodium     335 mg Carbohydrates     15.8 g Total sugars     6.4 g Dietary fiber     2.4 g Protein     2.5 g Taken from www.rodalesorganiclife.com