EPIC Fitness, LLC

04/19/2026

04/18/2026

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04/17/2026

April is Parkinson’s Disease Awareness Month in the United States and Canada. So, this is a good time to look at how exercise can ease symptoms and improve quality of life.
Parkinson’s is a neurodegenerative disorder with symptoms that include tremors, balance problems, and limb rigidity. More than 10 million people worldwide have it, according to the Parkinson’s Foundation. Most who get it are over 50.
The cause is unknown, and there is no cure. But exercise may help slow the disease’s progression while also improving muscles, flexibility, and balance; supporting lung capacity; keeping people socially engaged; and boosting mood and confidence.
“Any kind of exercise you do consistently will help improve your Parkinson’s symptoms and overall health,” the Parkinson’s Foundation says.
Non-contact boxing classes have grown popular among Parkinson’s patients. “Non-contact boxing-inspired classes can reverse, reduce, and even delay the symptoms,” says Rock Steady Boxing. The sport targets agility, balance, hand-eye coordination, and muscular endurance — the same qualities Parkinson’s tends to erode.
The Parkinson’s Foundation also recommends:
• Walking, cycling, and swimming
• Dancing, which combines movement with learning sequences to support cognition
• Golf
• Tai chi and yoga for balance
For people living with Parkinson’s, consistent movement can be a powerful tool toward enjoying life as much as possible. I’m here to help.

04/16/2026

This low carb, high-protein combo packs layers of flavor into one whole-meal dish with just a few ingredients.
Choose thick, center-cut fillets (pre-frozen is fine). This allows you to sear them quickly on all sides so they’re nicely caramelized on the outside, while keeping them moist and juicy on the inside. Be sure to have a plate nearby to give the fillets a place to rest while you cook the vegetables and sauce in the same pan. In less than 20 minutes total, dinner is ready. Add rice if you like. Thanks to Giada de Laurentiis of the Food Network for the inspiration for this keeper. Serves 2-4. – Susan Puckett

Ingredients
• 2 tablespoons olive oil
• 2 to 4 (6-ounce) center-cut salmon fillets (skin-on or skinless)
• Kosher salt and freshly ground pepper
• 2 tablespoons butter
• 3 sprigs fresh oregano, plus 1 tablespoon chopped (or 1 teaspoon dried)
• 1 (12-ounce) jar quartered artichoke hearts, drained (or a 9-ounce box of frozen artichoke hearts, thawed)
• 1 medium shallot, sliced
• ¾ cup chopped oil-packed sun-dried tomatoes
• ½ cup dry white wine or low-sodium chicken broth
• 2 or 3 cups baby spinach
• Rice for serving, if desired

Instructions
1. Heat the oil in a medium skillet over medium heat until shimmering. Season the fillets lightly with salt and pepper and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes.
2. Sear the sides of the fillets a minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook 2 more minutes.
3. Add 1 tablespoon of the butter and add the fresh oregano sprigs or dried oregano to the skillet and reduce the heat to medium. Baste the salmon with the infused butter for 1 minute. Remove the salmon and oregano sprigs (if using) to a plate to rest.
4. In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 3 minutes. Add the sun-dried tomatoes and chopped oregano (if using) and stir to combine.
5. Pour the wine or broth into the skillet and allow it to cook down until reduced by half. Stir in the remaining tablespoon of butter and the spinach. Cook for a minute or so, until the spinach is barely wilted.
6. Spoon the vegetables onto a platter, or divide among plates, and top with the rested salmon. Spoon any remaining sauce over the salmon and serve with rice on the side, if desired.

04/15/2026

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04/13/2026

04/12/2026

04/11/2026

04/10/2026

Good aging might require a good attitude, research is finding.
A positive mindset about aging is crucial for the body and the brain as we get older, according to a study in the journal Geriatrics that followed thousands of seniors for more than 10 years.
Being positive about aging boosts self-confidence, which can be good for memory and overall thinking. It also helps people remain resilient and more social.
And people who remain positive tend to keep their regular medical appointments, which helps in many ways, earlier research found.
“You know, 76 is different from it was 20 or 30 years ago,” Marye Hall, 76, told CNN in a report on the latest information. She walks and works out most days, even with high blood pressure, arthritis, and knee replacements. “Not sitting around the house is so important.”
So, how can we improve our approach to getting older?
Focus on goals, even small, daily ones.
Practice gratitude for your life and positive talk about yourself.
Focus on what you can do, like regularly exercising and eating right.
Stick with the positive people.
Avoid too much news and social media.
And don’t forget: Keep moving!

04/09/2026

Fried rice is great for turning leftovers and kitchen scraps into a quick meal that’s as delicious as it is frugal. Timing and organization are key. This recipe, slightly adapted from one in Atlanta Michelin-starred chef Ron Hsu’s new cookbook, “Down South +East: A Chinese American Cookbook,” written with Hugh Amano, is a prime example.
Make sure all the ingredients are prepped and ready near the stove before you start. Collards and kimchi (available ready-made in most supermarkets produce sections) are the stars. Both are nutritional powerhouses and full of flavor, but even better together and with the other ingredients. Serves 1-2. -- Susan Puckett
Ingredients
• 2 tablespoons canola or other neutral-tasting oil
• 2 slices thick-sliced bacon, diced (optional)
• 1 large egg
2 cloves garlic, minced
• 2 tablespoons finely chopped green onions
• ¼ to ½ cup chopped carrot
• ¼ to ½ cup chopped red, yellow, or white onion
• ¼ to ½ cup frozen peas, thawed
• 2 cups leftover jasmine or other long-grain rice, cold
• ½ cup chopped kimchi
• 1 cup stemmed, chopped fresh collard greens
• 1 tablespoon sesame oil
• Salt and white (or black) pepper to taste
• Soy sauce to taste (optional)
Instructions
1. Heat the oil in a wok or large skillet over medium-high heat. Add the bacon (if using) and stir to brown it for about 30 seconds.
2. Crack the egg into the pan and scramble quickly for about 10 seconds, until curds just begin to form. Then add the garlic, green onion, carrot, onion, and peas, stirring for another 15 seconds, or until the eggs look slightly undercooked..
3. Add the rice and cook, gently smashing it so that any clumps are broken up, and stirring for 2 more minutes.
4. Add the kimchi, collard greens, and sesame oil and cook for another minute, or until the rice is heated through.
5. Season with salt, pepper, and, if desired, a shot of soy sauce and serve immediately.
6. Store any leftovers in an airtight container for up to 3 days. To reheat, place the rice in a microwave-safe dish and sprinkle with a few drops of water to help re-steam it, cover tightly with plastic wrap, and microwave for a minute or two, until hot.

04/01/2026

03/30/2026