Article Headline/Title Goes Here! Show Me the Way to the Next Ninja Warrior
Have you watched “American Ninja Warrior” and found yourself thinking, “I wish I could do that?” Well, do we have an exercise option for you! Our outdoor Fore Court Obstacle Course provides a way to train for your next Spartan Race or “American Ninja Warrior” challenge — or just build the muscles to do that pullup you’ve always said you could do. Whether you go on to compete on TV, in a race, or even just in your own backyard, the outdoor obstacle course will provide a challenging and fun way to get in a workout. Complete with obstacles to work on agility and speed and rope climbs to build strength, our trainers will work with you through the challenges to conquer the course. We also offer a variety of classes all week long designed with the obstacle course in mind, including our Athletic Training Bootcamp and Commit to Conquer. In addition to all these features, the obstacle course gives you motivation to take your workout outside and enjoy the nice weather while it lasts. Instead of watching people on a show do it and wishing you could, come out here and see what your body is really capable of!
Spartan Race in Boston, and they trained for it using the Fore Court Obstacle Course. Check out this impressive group, pictured here. Just finishing that race is a huge accomplishment, and we are so proud of them!
You can see how hard work on the course has paid off for our members. In August, 25 of our members participated in the
One-Pan Harvest Pasta
Have a Laugh!
This easy, healthy, hearty recipe is a delicious way to employ the harvest from your vegetable garden.
Recipe courtesy of midwestliving.com.
Ingredients
• 1 cup dried whole grain elbow macaroni • 1/2 teaspoon crushed red pepper • Kosher salt • Ground black pepper (optional) • Snipped fresh basil • Grated Parmesan cheese
• 1/3 cup chopped red onion • 2 cloves garlic, minced • 1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained • 1 3/4 cups reduced- sodium chicken broth
• 2 tablespoons vegetable oil • 1 small eggplant, cut into 1-inch pieces (4 cups) • 1 medium zucchini, coarsely chopped (2 cups) • 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup)
Directions 1. In a very large
until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve.
are almost tender, stirring occasionally. 2. Add beans, broth,
skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion, and garlic. Cook, uncovered, 7–10 minutes or until vegetables
pasta, and crushed red pepper. Bring to a boil, then reduce heat. Cover and simmer 7–10 minutes more or
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