What We Offer

Personal Training:  We are currently coaching up to 2 people at a time.  You get personalized attention, programming and nutrition consultation.  This is the full package.  We help you reach your personal goals and full potential!

**New**  Now offering small group training for 3-on-1 coaching!

Nutrition Consultation:  This is 3 sessions total.  The first 2 are about an hour each while the final session is about 30 min.  You will learn why, what, how much and how to implement it.  We will help you eat for performance, weight loss, health, disease prevention, and more.  This is a lifestyle change not a diet!  We give you all the tools you need to live your best!  (All of this is included in personal training) 

Remote Endurance Athlete Coaching:  We will work with you remotely (or at our facility) to program and support your endurance training.  We specialize in helping runners.  We teach the importance of quality over quantity.  Our endurance athletes are strong!  We will work with you online to setup your training and support you along the way.

Group Classes:  Coming soon!  If you are interested, please let us know.

 

Contact Us!


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