THINGS WE Love
I passed by CKO Kickboxing every time I stopped at the Starbucks in Flemington and thought to myself, “That’s something I could get into.” It took me a year
a wonderful stress reliever. If I start to drag during a class, I just think of a particularly difficult adversary on a case, and voilà, I am instantly punching that bag harder than ever. I also love the fact that Randy gets CKO involved in many charitable activities. In October, the branch sponsored the Punch- a-Thon to benefit the Hunterdon Regional Cancer Center. CKO offers self-defense classes periodically to teach the skills needed to fend off an assaulter, so a crime victim can turn the tables on any thug. As a teenager, I was always the girl who hated gym class, and I have never been into sports. In other words, if I can kickbox, anyone can do it! So if you are trying to get in shape or just looking for some stress relief, come join me at CKO. Call (908) 237-3456 to schedule a free promo class.
from having that thought to actually getting in the door. When I did, I met the owner, Randy McNeill, who was bursting with positive energy. Randy and his wife, Pam, opened the Flemington branch of CKO in March, 2016. Some of CKO’s mottos are “We don’t use machines; we are the machines,” and “This is our happy hour.” The head trainer, Jessica, is responsible for getting many members addicted to the adrenaline rush of kickboxing. The classes at CKO involve a lot of cardio and strengthening exercises. There is something very satisfying about punching that bag! It is
TAKE A BREAK
CHIPOTLE-ROASTED Carrot Salad
These spicy, tangy carrots make a healthy Thanksgiving side that doesn’t skimp on flavor. Plus, you can do most of the work in advance and assemble the finished dish on the big day.
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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30 small carrots (2–3 bunches), tops removed and carrots scrubbed 2 chipotle peppers in adobo, minced 1 teaspoon adobo sauce from the chipotle can
4 ounces watercress, stems trimmed
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Plain Greek yogurt, for serving
Kosher salt and fresh ground pepper, to taste
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1 tablespoon molasses
DIRECTIONS
3. Once cooled, toss carrots with adobo sauce. Lay across a platter, and top with watercress. 4. Serve alongside yogurt.
1. Heat oven to 350 F. In a rimmed baking sheet, toss carrots with chipotle peppers, molasses, and olive oil. Season with salt and pepper, and roast for 30–35 minutes. 2. Transfer carrots to a plate and let them cool completely.
Inspired by Food & Wine magazine
3 (908) 293-7330
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