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Monday 7am - 6pm Tuesday 7am - 6pm Wednesday 7am - 6pm Thursday 7am - 6pm Friday 7am - 6pm Saturday 7am - 12pm

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Live Better Personal Training

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Live Better Personal Training

VIRTUAL Personal Training and Online Fitness /Zumba classes in Durango, CO

Accepting an invite from friends to join them in an exercise class 30+ years ago was the catalyst to my fitness career and I have never turned back! I had the pleasure of training clients from every walk of life in New York, Washington DC and the Seattle area before moving to Durango in 2016.

08/08/2021

Too much zucchini in your garden? You'll love this recipe!

ZUCCHINI BITES
2 large or 4 small-med zucchini
1 8.5 oz jar sundried tomatoes packed in seasoned oil. Drain over colander, reserving oil. Rinse tomatoes with hot water and squeeze out excess water until tomatoes are almost dry
½- 1 cup basil pesto
1 4 oz. container crumbled goat cheese
Optional- fresh sliced basil leaves, shredded or cut in ribbons
Preheat baking sheet in 425 degree oven 5-10 minutes.
Slice large zucchini about ¼ inches thick. If using small–med zucchini slice on the bias. Brush 1 side of zucchini slices with oil from sundried tomatoes and place oil side down on preheated baking sheet; roast 15-20 minutes until bottoms are golden brown. Remove from oven and preheat the broiler.
Keeping cooked side down, brush each slice with pesto. Top with small spoonfuls of julienned tomatoes and crumbled goat cheese.
Place baking sheet on oven rack set in the middle of the oven and broil just until cheese starts to melt-don’t let it brown as it hardens as it cooks.
Remove from oven and sprinkle with fresh shreds or ribbons of basil if desired.

03/21/2021

A fresh recipe for Spring!

FRESH ROLLS WITH SPICY PEANUT DRESSING
A great make ahead appetizer for company, or as a light dinner on warm days to come!
Makes 8-10 fresh rolls
INGREDIENTS FOR ROLLS
8-10 dry rice paper rounds (from 1 package, find in the supermarket Asian section)
Boston lettuce leaves or Romaine leaves with center ribs removed
Matchstick cut carrots
Slivered red cabbage leaves
Peeled cucumber, thinly sliced lengthwise with a veggie peeler
Thinly sliced green onion
Cilantro leaves
XL peeled and cooked shrimp, cut in half lengthwise or thin slices of extra firm tofu
SPICY PEANUT DRESSING
1/2 cup creamy peanut butter
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar or plain rice vinegar
2 tablespoons low-sodium soy sauce or tamari
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1 clove garlic roughly chopped
1-2 tablespoons Asian garlic chili sauce
1-2 tablespoons water if needed
Blend in food processor or shake in a screw top jar until combined

DIRECTIONS

Soak rice paper rounds 1 at a time in a large dish of very warm water for 10-15 seconds. Lay out flat on a damp surface-a silicon sheet works best. Line each round with lettuce leaves, then assemble other veggies and protein on top. Start at one end and roll up like a burrito, folding the top edge in about ½ inch, then both sides towards the center, and continue rolling tightly until you have a little log. Cut each roll on the bias, and garnish with additional chopped cilantro and green onion if desired. Serve with spicy peanut sauce for dipping. *Chef’s note-for as long as I’ve been making these, the 1st one or two rolls invariably fall apart. If that happens, salvage your fillings and start again with a new rice paper round!

02/13/2021

Are You Ready For V-Day?

DARK CHOCOLATE AVOCADO TRUFFLES
YIELD 10-14
1 ripe medium avocado
½ cup dates, pits removed, soaked for at least 3 hours and drained
¼ cup dark cocoa powder + 2 T reserved for dusting
1 tea vanilla extract
1 ½ T melted coconut oil
1 ½ T coconut flour
1 T melted dark chocolate chips
Dash of sea salt
Option-chopped nuts, shredded coconut for rolling
Preparation
Place all ingredients in a blender (except for the 2 tablespoons of cocoa powder and optional nuts and coconut, which are reserved for dusting).
Blend on high for 2-3 minutes (until creamy smooth). Refrigerate for at least 1 hour for easier handling.
Sprinkle sheets of parchment paper or plates with the reserved cocoa powder, and nuts and coconut if using.
Dip your fingers in the reserved cocoa powder, scoop one tablespoon of the chilled batter and roll into a ball.
Roll the ball over the cocoa powder and set on another plate.
Continue until all batter is rolled into balls and covered in cocoa powder. If using nuts and/or coconut roll balls in them.
Refrigerate truffles 2-3 hours until hardened.

01/13/2021

On these cold winter days (and nights), what's better then a steaming bowl of chili?

WHITE CHILI WITH CHICKEN

2 Tbsp. oil
1 small onion, chopped
1 can green chilies, diced (7 oz.)
3 large cloves garlic, minced
3 chicken breasts, cubed
2 cans white beans (undrained)
1 cup fresh or frozen corn
1 can Mexican stewed tomatoes (chopped and undrained)
2 Tbsp. chili powder (to taste)
1 tsp. ground cumin
¼-1/2 tsp. cayenne pepper
1 bunch cilantro, chopped
Juice of two lemons
Salt and pepper to taste

Brown the chicken in oil. Add onion, garlic, green chilies. Simmer until onions are cooked. Add beans, corn, tomatoes and spices. Simmer one hour. Add cilantro and lemon juice, and water as needed to reach desired consistency. Season with salt and pepper.

01/02/2021

Try this bright, sunny, citrusy salad, perfect for a side dish, or add your protein of choice for a light meal!

Avocado and Grapefruit Salad with Citrus Vinaigrette
Serves 2 (with lots of dressing left over-it makes a great marinade)

Dressing-
1 small shallot, about 2 teaspoons minced
juice of 1 medium lemon, about 2 1/2 tablespoons
juice of 1 medium orange, about 5 tablespoons
3/4 cup olive oil
1/4 cup white balsamic vinegar (any light vinegar will work)
1 teaspoon Dijon mustard
1-2 teaspoons honey
freshly ground sea salt and black pepper to taste
Blend all ingredients above in a food processor, allow to chill before serving
Salad-
Mixed salad greens of choice
1 grapefruit, skin and white pith removed, sectioned
1 ripe avocado, peeled and sliced
Arrange salad greens, grapefruit and avocado on serving platter. Drizzle with dressing and serve extra dressing on the side.

12/16/2020

COCOA ROASTED ALMONDS
Great holiday gift, or quick and easy snack for those days when ya gotta have chocolate!
Ingredients
• 2 ½-3 c raw almonds
• 1 egg white
• 1/4 c water
• 1 t vanilla extract
• 1/2 c cocoa powder
• 1/2 c powdered sugar
Preheat your oven to 350ºF. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg white, vanilla extract and water.
In a zip-top bag, add the powdered sugar and cocoa powder. Seal the bag and shake it around to get everything incorporated.
Add half of the almonds to the egg whites and use a slotted spoon or fork (or your clean hands) to coat all the almonds. Then using your utensil put all the almonds in the cocoa/sugar zip-top bag. Seal it well and shake it around to coat all the almonds. Remove from the bag and place the almonds on the prepared baking sheet. Repeat with the other half of the almonds. Bake for about 20 minutes, stirring occasionally.
Keep the almonds stored in a glass jar or tightly sealed zip-top bags.

11/22/2020

Butternut Squash Holiday Appetizer

This make ahead holiday starter can be warmed when you're ready to eat, or served at room temperature, and is full of the flavors of the season!
1 small butternut squash, washed, peeled, seeded and cut lengthwise into ½ inch slices (cut in half crosswise first for easier slicing)
2-3 Tbsp olive oil
1 8 ounce container goat cheese crumbles
¼ cup black or red currant jelly, thinned with enough hot tap water to make it pourable
½ small shallot, thinly sliced
¼ tsp onion powder
¼ tsp dried rosemary, crushed (use a mortar and pestle or place in a zip top bag and crush with a rolling pin)
1 barely ripe Anjou pear, peeled, cut into ribbons with vegetable peeler, then cut into 1-2 inch lengths
2-3 Tbsp chopped walnuts, lightly toasted

Steam butternut squash slices in a large microwave safe container with ½ cup water for 5-7 minutes or until slightly wilted but not cooked through.

While squash is steaming, sauté sliced shallot with a drizzle of olive oil on low heat until cooked through, set aside to cool.

Carefully drain and run squash under cold water until cool enough to handle. Slice each squash piece into 1 or 2 bite sections and spread out on a parchment lined rimmed baking sheet. Using a pastry brush, dab each piece with olive oil. Turn broiler on to preheat and place pan of squash on top shelf of oven. Watching carefully, broil until edges are lightly browned and squash has finished cooking through, being careful not to overcook so it doesn’t fall apart when handled. Remove from oven and let cool to room temperature.

Mix goat cheese with onion powder, rosemary and cooled shallot. Lightly stir in 2-3 Tbsp thinned jelly (leave some white streaks of goat cheese). Place a small mound of cheese mixture on each piece of squash, top with a pear curl. Drizzle with additional thinned jelly and top with a sprinkle of walnuts.

Serve at room temperature, or warm for 5-7 minutes at 350.

11/12/2020

COVID slump? Not feeling going to the gym? With decades in the fitness industry, and with my gym fully optimized for remote training sessions, I can help you be in the best shape of your life this winter.

Check out my reviews. See what others have experienced. Let me help you with your goals.

Questions? I'd love to be given the opportunity to answer them.

11/10/2020

1st of many recipes to come-quick, easy (like 5 minutes easy), healthy, and delish!!

Chocolate No-Cook Chia Seed Pudding

Ingredients
• 1/4 cup cocoa powder
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1 can coconut milk
• 1/3 cup chia seeds
• * Optional if too thick-additional milk of choice (I add about 3-4 extra tablespoons of chocolate almond milk)
Instructions
1. Whisk together cocoa powder, maple syrup, vanilla extract and a pinch of salt in a medium deep mixing bowl until smooth.
2. Add about ½ cup of the coconut milk on top and whisk to combine. Pour the rest of the coconut milk and chia seeds on top and whisk again, adding additional milk if desired-mixture will thicken once refrigerated.

06/07/2020

12 years of F U N-I've loved every minute of it!!!!

Address

40 Red Canyon Trail
Durango, CO
81301

Opening Hours

Monday	7am - 6pm
Tuesday	7am - 6pm
Wednesday	7am - 6pm
Thursday	7am - 6pm
Friday	7am - 6pm
Saturday	7am - 12pm

Telephone

+12535092416

Website

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