Coaches
David Weaver
Lead Coach and Co Owner, USA Weightlifting Sports Performance Coach, CrossFit level 1 certified, CrossFit Running certified, CrossFit Nutrition certified and formerly a NSCA-cPT. David also attended Ashmead College where he graduated from the fitness training program with honors. He is constantly pursuing greater knowledge to pass on to you. Throughout the year he continues to attend seminars by some of the top coaches in the country. He greatly enjoys outdoor sports such as hiking, climbing, trail running and mountain biking. David has climbed many of Washington’s peaks including Mt. Rainier, Mt Adams and Mt Stuart. David is very passionate about what he teaches and is constantly striving to deliver excellence.
Current continuing education: David is currently working through an intensive coaching program (Optimum Performance Training Coaching Certification Program) that will take the better part of this year to complete. The course is offered by strength and conditioning expert James Fitzgerald (OPT).
Current continuing education: David is currently working through an intensive coaching program (Optimum Performance Training Coaching Certification Program) that will take the better part of this year to complete. The course is offered by strength and conditioning expert James Fitzgerald (OPT).
Wynter Weaver
Co Owner and business guru. Wynter has a Bachelor’s degree in Business marketing from the University of Washington. She runs the business end of things and is a new coach. She is nutrition certified and CrossFit level 1 certified. Wynter has also been in gymnastics for a big chunk of her life. She looks forward to meeting you to help get you started!
Recipes
Pork Tenderloin with Orange Glaze
Olive Oil
2 Cloves garlic
1 Cup orange juice
1/2 cups dry white wine
1/4 cup chicken stock
1 sprig rosemary
1 spring oregano
1 sprig parsley
Preheat oven to 400 degrees. Chop garlic and mix with 2-3 tablespoons of olive oil, then coat pork tenderloin in the garlic/oil mixture and let stand for 30-60 mintues. Heat a large oven-proof skillet and brown the meat on all sides with an additional 2-3 tablespoons olive oil (about 5-6 minutes total) while seasoning with salt and pepper. Next, add the remainder of the ingredients to the pan and bring to a boil. Then, place the pan in the upper rack of your oven, and bake for 30+ minutes or until the meat reaches 145 degrees. Remove from oven, set meat aside, and strain the pan drippings into a small saucepan. Stir in some chopped parsley and add salt/pepper to taste. If necessary, cook down the liquid until you have about 1/2 cup remaining. In the meantime, cut the pork into 1/4-1/2 inch medallions. Arrange the medallions on a plate, pour the orange glaze over the meat, and serve with roasted root vegetables (diced sweet potatoes, parsnips, carrots, and garlic tossed in olive oil and roasted in the oven at the same time as the meat).
Health Tips
Interview with World Class Volleyball Player - Courtney Thompson
I had the incredible opportunity to talk with my friend and incredible athlete, Courtney Thompson. She took time out of her busy schedule while playing in Puerto Rico to talk about sport, fitness, and the mental aspect of it all. Courtney has gotten to where she is by good old fashioned hard work. She talks about things that can be applied to whatever stage of life you're at. I learned some good stuff while talking to her, and I hope you will too!
Go here to listen: Courtney Interview
