Back in July, I interviewed for a group fitness instructor position at the Auburn -Lewiston YMCA and got the job and was hired on as a personal trainer too. It has been fun getting to know the staff and getting back into teaching group classes again! I have been teaching a mix of both TABATA and bootcamp classes and have loved them both! My schedule varies but if people are interested, I can post my class schedule weekly :)
Next week I will be teaching bootcamp 10/3 at 4pm and TABATA on 10/5 at 4pm
*classes are free to Y members
*first class is always free drop in rate is $8
*child watch is available (free for members and $3 per child for non-members)
2) I am a Pound Pro
In conjunction with working for the YMCA, I had the opportunity to become certified as a Pound Pro. I am now certified as a Pound instructor and hope to add these amazing drumstick workouts into my teaching schedule in October!
These soft and flavorful pumpkin muffins are perfect for a fall breakfast or snack. They are gluten free, dairy free, contain no refined sugars, and can be made without nuts as well. This definitely makes them a crowd-pleaser!
These delicious meatless zucchini balls are a family favorite when added to whole wheat pasta or served over brown rice with veggies.
3 medium zucchini
Kosher salt, to taste
2 cloves garlic, minced
1/4 c. Thinly sliced basil
1 Egg, lightly beaten
1 c. wheat panko breadcrumbs
1/2 c. freshly grated Parmesan
Freshly ground black pepper
Grate the zucchini on a medium grater. Place the zucchini and a pinch of salt into a cheese cloth and squeeze until most of the excess moisture is removed.
Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper. Form the zucchini mixture into small balls (or use a pampered chef cookie scoop) You should end up with about a dozen.
Heat oven to 375 degrees. Once it reaches temperature, place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 min until firm and browned.
1 cup canned coconut milk (or you can substitute for cream, almond milk, half and half...)
** I typically add the creamer to a pumpkin spice coffee so I don't add in a ton of extra spices to the creamer itself. If you are using a regular blend of coffee, you may want to increase the amount of spices used.
Add the pitted dates to the food processor (soak dates for 10min if they are dry) and blend on high until they have been thoroughly blended
Add the hot water and blend until a paste is formed. Stop to scrape down the sides as needed.
Next, add in the pumpkin puree, spices, and vanilla and blend ag...
You won't believe that this irrisitable chocolate zucchini bread is whole grain and free of refined sugars!
1 1/4 Cups whole wheat flour
1/3 Cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
2 Tbsp coconut oil melted
1/3 cup pure maple syrup
1 tsp vanilla
1 Cup shredded Zucchini
1/4 Cup unsweetened applesauce
1/2 Cup of unsweetened almond milk
Pre-heat the oven to 350 degrees and place parchment paper inside the loaf pan or coat with coconut oil to prevent sticking.
Squeeze shredded zucchini of excess water (I use cheese cloth) This is important!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In a separate bowl, add coconut oil, maple syrup, vanilla, egg; mix until smooth and well combined. Add in zucchini, applesauce, and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined.
Place the batter evenly inside the loaf pan and ba...