Tuesday, October 30, 2012

WELCOME TO THE TEAM!


Exercising at TF is one of the safest, most effective ways to achieve your fitness goals!  Whether you are looking to lose fat, gain muscle, flexibility or just improve your overall health and well-being, my certified team of dedicated and motivated trainers will design a fun and innovative way to get you the results you've always desired!  Located in Chesterfield Twp. and with satellite locations all over the Metro Detroit Area, convenience will be the key to help you reach your fitness goals!










Jill L. Turvey, CPT, CGFI
Founder/Owner
Team Fit, Inc.

CLIENT COMMENT

Just wanted to take the time to email you about my classes. I have been going to your classes now for about 3 weeks and I really enjoy them. I have to say that Lindsey's classes on Tuesday and Thursday (20/20/20) nights are great. Lindsey has so much energy, and I actually find my self laughing sometimes in class, she cracks me up. Every class is different and keeps me on my toes. Like her music choices too. She is a great instructor and is always giving us different options and encouraging us to watch our form. I also like Shawn's classes a lot too. And your class on Monday wakes me up and makes me hurt the next day (thanks). Just wanted to send a kudos to you guys.  Thanks and keep up the great classes!!

   ~Liz Littlejohn

Client's Comment

The step class was great! I don't think I've done step in about 15 years! I think it's awesome that you can do a make-up class if you can't make it to one from the session you signed up for. You offer such a wide range of classes. You've got a great thing going! Can't wait to check out the new schedule!
     ~Bonnie F.

Client Posting

Hi Teamfit
Just wanted to let you know how much I enjoyed having Dorothy as the instructor in the recent "weights" class I took through St. Clair Shores Adult Ed. We were at Violet School on Thursdays. Dorothy was real good about making sure we always were performing the exercise to our fullest advantage. Each week she had different exercises for the different muscle groups and we soon found ourselves working at a higher level. Thanks.
    ~ Kathline M.

READER'S COMMENTS

Hi Jill,

Your newsletter was great. It really touched home for me. I have not personally met you, but I always read your newsletters. I called you last January in hopes to start an exercise program, but it seemed like the year just didn't start off right. I vowed all year, I needed to get back to working out and here it is another year. The newsletter you wrote made me realize a few things and this year I think I will take on IMPACT.
The other reason for this e-mail is to let you know that I will be praying for your mother. Your mother will be in our prayers. We pray that God will bring her strength, peace and courage as she goes through this time in her life.
Hope to see you this year, so I can get back into shape.
Thanks for the article. Very touching, but most of all, thanks for touching me.
    ~Mary R.

Client's Comment

I am getting more and more confidence in running. I seriously never thought I could do it. Thank you for being so supportive. I am so happy I joined, it is definitely making a difference in my life. I am actually making exercise one of my priorities. Thanks again!
    ~ Julie C.

Monday, September 3, 2012

Breakfast Prepared While You Sleep!


Apple Cinnamon Slow Cooker Oatmeal

Ingredients
2 cups rolled oats (not quick oats)
1 teaspoon cinnamon
2 Granny smith apples (or any other type), diced
1/2 cup evaporated 2% milk 

Directions
Coat the inside of a slow cooker with nonstick cooking spray. Add all the ingredients to the slow cooker, then pour in 6 cups of water. Cover and set on low heat for 8-9 hours.

OPTIONS:
**Add raisins, honey, ground flaxseed, dried blueberries, chopped walnuts or almonds before serving, if desired.  Can also substitute grain sweetened chocolate chips (gluten free) and unsweetened cocoa powder.

Serving Size: Makes 6 one-cup servings
Calories: 157.7
Total Carbs: 9.6 g
Dietary Fiber: 3.2 g
Protein: 3.7 g (w/o nut options)

Wednesday, August 29, 2012

Whole Grain Panzanella

 

Straight from the garden!

Try this quick and tasty vegan salad/meal on your family tonight ~ I bet they won't miss a thing!

Ingredients


    2 c whole-grain bakery-style bread, cut into 1/2 inch cubes
    1/2 c red onion diced
    4-5 tomatoes, diced
    1 cucumber, peeled and diced
    2 garlic cloves, chopped
    1/2 t black pepper
    1/4 c parsley, chopped
    1/4 c fresh basil, chopped, or 2 tablespoons thyme, fresh
    1/2 head Romaine lettuce, torn into bite-size pieces,
    1/2 cup feta cheese, crumbled
    2 t Dijon mustard or any spicy mustard
    2 T red wine vinegar
    3 T ev olive oil
    Options:  1 T capers, drained and rinsed; yellow peppers

          Directions

          Preheat the oven to 375 degrees.
          Spread the cubed bread on a sheet pan and bake, shaking the pan every 5 minutes until bread turns a golden brown. Remove from the oven to cool.
          Combine all the salad ingredients except for the cheese in a large mixing bowl.
          Place the mustard and vinegar in a small bowl, then slowly whisk in the oil to emulsify the dressing. Pour the mixture over the salad. Cover and set aside for 10-15 minutes.
          About 10 minutes before serving, add the bread and cheese to the salad and toss well to combine.

          Makes 6 two-cup servings.


          Wednesday, July 18, 2012

          Very Berry Muffins!

           

           

          I love strawberries, but you can use any kind of berry for this recipe!


          Ingredients


            1 T flax seeds (grind)
            1 c chopped berries  (your choice)
            1 c quick oats
            1 c lowfat buttermilk (or condensed milk)
            1 c whole wheat flour
            1 t baking powder
            1/2 t baking soda
            1 egg
            1/4 c unsweetened applesauce
            3/4 c brown sugar
            1 t vanilla extract



          Directions

          Preheat oven to 375 degrees.
          Spray muffin pans with nonstick spray or line with paper liners. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour baking powder and baking soda. In a large bowl, use a mixer to beat the egg, applesauce, and brown sugar for 3 minutes at medium speed. Add the vanilla and combine. Blend in the oat-buttermilk mixture. Stir in the flour mixture just to combine. Try not to overwork the mixture. Fold in berries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.