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Greetings!
Thank you for taking the time to read our newsletter. I would like to thank those of you who have been committed to making Peoria Adventure Boot Camp's first year an amazing one. I look forward to adding to my team and making our second year even better. Here's to getting strong and healthy, having a blast, and making great friends! I appreciate you all!!
Lisa Olona
Founder and Instructor |
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CELEBRATING 1 YEAR ! |
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Expansion camps to start up in 2008
As the northwest Valley continues to grow, so does the Peoria Adventure Boot Camp for Women. Since its inception one year ago today, the camp is averaging over 50 campers per month and will subsequently undergo expansion, with the creation of three new camps in January.
Founder and lead instructor Lisa Olona is thrilled with the prospects of reaching out to more clientele, starting Jan. 14, which will include a 6 p.m. camp for those who are unable to attend the traditional early morning training. Two satellite camps will commence as well. One will open in the Vistancia community. Another, in Glendale, will be known as "Beginner's Boot Camp,"  which Olona said will be "great for seniors."
Leading the beginner's class will be one of Olona's pupils, Carol de la Montaigne, who has participated in the Peoria camp from the outset. A newly certified personal trainer, de la Montaigne is looking forward to imparting the benefits she has received as one of Olona's original students.
"The Peoria Adventure Boot Camp has changed my life." de la Montaigne shares. "I have a degree in exercise physiology and taught exercise classes in my twenties. Four kids and twenty years later, fitness was always a part of my life and although I worked out several times a week, I was never able to lose all the weight I had gained from my last pregnancy."
"Since I started Peoria Adventure Boot Camp one year ago, I work out more efficiently. It takes less time and the results have been amazing. I have lost over 20 lbs. and 15 inches, but what I have gained is equally amazing."
de la Montaigne continues, "I've made many new friends who share my frustrations and joys of striving to be a strong, healthy woman, and I've gained the confidence in myself to further my education and to inspire others to reach their fitness goals."
In addition to bettering themselves through exercise, Olona and her campers have also teamed up to make a difference in the community, raising $5,500 this past spring for the Arizona Foundation for Women's Run/Walk to End Domestic Violence. Olona plans to assemble a team to run in the Race for the Cure next month as well.
Deron Filip |
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ANNUAL MEMBERSHIPS |
An Opportunity for the Early Bird!
Many of you have been asking about the Annual Membership. This is your opportunity to sign up for all 10 camps in 2008 and save 40%. Get ten 5 day camps for the price of six camps. The total cost for the year, with the savings, is $1,794.
I will email the details and open up the opportunity on Friday, October 5th. Offer is for the first 10 women that sign up.
Watch your emails, and jump on a great opportunity to get fit and save!!
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OCTOBER RECIPE |
ROSEMARY-MERLOT FLANK STEAK
If you don't have dried Italian seasoning dressing on hand, use 1/8 teaspoon dried basil and 1/8 teaspoon dried oregano. You can also substitute 1 teaspoon dried rosemary for the fresh.
Total time: 37 minutes
1 cup finely chopped onion
3/4 cup low-salt beef broth
3/4 cup Merlot or other dry red wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1. Preheat grill or broiler
2. Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.
3. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.
4. While steak cooks, combine reserved marinade, tomato saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak. Yield : 4 servings (serving size 3 ounces steak and 1/4 cup sauce).
CALORIES 203 (39% from fat); FAT 8.8 g (sat 3.6g, mono 3.5g, poly 0.5g); PROTIEN 23.8g; CARB 6.1g; FIBER 1.1g; CHOL 54mg; IRON 2.7 mg; SODIUM 445mg; CALC 32 mg. |
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9:00 A.M. CLASS BEGINS OCT. 22ND! |
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REMINDER
The weather is cooling off and it's time to bring the 9:00 am class back into action.
Register now for the class beginning October 22. The class will be Monday through Friday, with a 5 day or 3 day option.
We look forward to having our 9:00 am campers back! | |
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Sincerely,
Lisa Olona
Peoria Adventure Boot Camp | |
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