August was a busy month at B-Fit. We started off the month by bringing yoga back to B-Fit! I was so excited to be able to bring Peggy Snow, whom I have known for at least 20 years, in to teach beginner Yoga Flow at B-Fit twice a week. In the Spring of 2019, Peggy completed her 200 hour
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Overnight Breakfast Casserole
Ingredients:
2/3 pound sweet potatoes, peeled and cubed
1 cup broccoli florets
2/3 pound Italian sausage, casings removed
2 tbsp olive oil
2 tbsp parsley plus extra for serving
6 eggs
salt, black pepper to taste
Directions:
In a skillet heat 1 tablespoon of olive
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Deviled Avocados
Ingredients:
4 hard-boiled eggs, peeled and halved
3 tbsp. mayonnaise
2 tsp. fresh lemon juice
1 tsp. yellow mustard
Kosher salt
Freshly ground black pepper
4 avocados, halved and pitted
Sriracha, for garnish
Crushed red pepper flakes, for garnish
Finely chopped chives,
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Pecan-Crusted Salmon
Ingredients:
1 cup pecans or walnuts
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons herbs de Provence (or Italian seasoning)
1/8 teaspoon paprika
3 1/2 tablespoons coconut oil or 1/4 cup unsalted butter
2 8-ounce salmon fillets
lemon slices,
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Client Spotlight–Kathy Fripp
1. How long have you been at B-Fit and why did you want to join? This November will be my 7 year anniversary!
2. You have had some back problems. What led you to start Pilates as a way of treating your back problems? I was definitely having major back issues and was unable to complete a swim
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Book of the Month–How to Eat, Move, and Be Healthy!
How to Eat, Move, and Be Healthy!
By Paul Chek
In this book, Paul Chek shares his approach to achieving a healthy and balanced lifestyle while dropping pounds and reshaping your body.
The way we respond to food, exercise, and stress varies from person-to-person. This book will
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