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| Holly Kouvo | 
Owner of Fitting Fitness In™, Holly Kouvo is a certified personal trainer and group instructor through AFAA and a certified nutrition specialist through AASDN. To learn more about Holly's background, read her bio. |
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Time Flies. It's up to you to be the navigator. Robert Orben |
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Fitting Fitness In™ Awards | |
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Greetings!
Summer vacation months are over and we are getting back into the swing of things. We have some new TRX classes starting next week and space is limited. Sign up online or call me to reserve your spot.
Has your back been hurting? Find out how working your core can benefit your back in the article below. Peaches are in and we have a great recipe to try on the grill.
Come and join us for the Littleton Road Race on Sept 23rd. FFI trainers will keep you motivated and moving along the race course.
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If your Back is Sore, Work your Core!"
How many times have you gotten up out of bed with your back feeling sore?
The way to help solve that is to strengthen your core.
Most people don't realize that a way to a healthy back is not just to strengthen the back, but to strengthen the abdominals too.
Here are a few exercises you can do to help strengthen the core of your body:
- Plank Hold - lie face down, lift up on elbows and toes
- Side Planks - lie sideways, lift up on elbow and toes
- Floor Crunches or better yet, crunches on the ball for better support of your back.
- Side Crunches to work your external obliques - lie on back with knees up, roll knees over to one side, hands behind head, lift 2-3 inches
- Land swimming or Supermans on the floor - lie face down, lift your left hand with your right leg, then the opposite. It does take some coordination.
By doing these exercises you will feel stronger and not feel as sore in the mornings when you wake up.
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4th Annual Littleton Road Race
Sunday, September 23, 2012
Fitting Fitness In™ is again sponsoring the Littleton Road Race. FFI will hold a training session on Mon, Sept 17 at 6pm on the race course to give you the confidence that you CAN do this race. 2:00pm - 1 mile Fun Run (all ages welcome) 2:30pm - 5K Race (walkers welcome) See www.LittletonRoadRace.org for all the details and registration information. When registering, mention that you're registering with Team FFI. Please give Holly your t-shirt size as you will earn your FFI t-shirt to wear on race day! Register online or registration forms are available at the FFI studio. |
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Grilled Peaches and Pork
Pairing peaches with succulent pork is the ultimate late summer supper. Balsamic vinegar and turbinado sugar bring out the sweetness of the peaches, while grilling the fruit caramelizes the sugars.
Servings: 4 servings (serving size: 3 ounces pork, 8 peach slices, 1 1/2 cups arugula, and 1/4 teaspoon sugar)
Ingredients
- 4 (4-ounce) boneless center-cut pork loin chops (or Pork Tenderloin)
- 1/4 cup balsamic vinegar, divided
- 2 tablespoons fresh lime juice
- 3 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 large peaches, peeled, halved, and pitted (about 12 ounces)
- Cooking spray
- 6 cups trimmed arugula or spinach
- 1 teaspoon turbinado or granulated sugar
Preparation
- Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.
- Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
- Preheat grill to medium heat.
- Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
- Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.
- Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.
- Drizzle trimmed arugula (or spinach) with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar (optional).
Nutrition Information
4 servings
per serving: 216 calories, 25.5g protein, 12.7g carbohydrates, 7g total fat, 65mg cholesterol, 234mg sodium, 0.6g fiber |
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Sincerely, |
Holly Kouvo
Fitting Fitness In™ |
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