Core News, Recipes and Blog

Meet our March Member of the Month

Meet Dave Ruegg, one of Core Club's Personal Trainers. He graduated from Eastern Connecticut State University in 2009 with a degree in exercise science/kinesiology and a focus in coaching and health. This past year he decided to pursue a graduate program in physical...

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Meet our February Member of the Month

Corinne loves working out at the Core Club. She says, “It is close to home and convenient for my busy lifestyle. The friendly atmosphere of the staff and members are always welcoming, and I enjoy socializing with the friends I have made. I never get bored because of...

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Bacon, Spinach & Goat Cheese Spaghetti Squash Recipe

serves 2-4   Ingredients                                                       1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper 6 slices of bacon, cut in 1 inch pieces 1 tbsp red wine vinegar 1 tbsp maple syrup 6 oz organic baby spinach 5 oz crumbled...

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Meet our January Member of the Month

NEW YEAR, BETTER YOU!  Meet Jon Gajewski, a military veteran who has been working for ADT. In the time between leaving the military and his arrival at Core Club his weight and energy levels fluctuated. We noticed Jon's hardwork and dedication and wanted to make sure...

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The Benefits of Pull-ups

Pull-ups are as important to your upper body as squats are to your lower body. Here are a few different variations to pull-ups: 1. The most common is the overhand wide grip pull-up. This type will target your lats the most. 2. Close grip pull-ups will target your...

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Meet our December Employee of the Month

Meet William “Willpower” Roggi, one of our experienced and committed fitness trainer/instructors. Will has has over 12 years experience in the fitness industry with a background in many areas such as strength and conditioning, sports specific training, mixed martial...

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Brussel Sprouts, Cranberry and Quinoa Salad Recipe

Ingredients: SALAD: 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise 2 cups cooked quinoa 1 cup dried cranberries 2/3 cup chopped pecans, toasted orange vinaigrette (see below) ORANGE VINAIGRETTE: 1/4 cup...

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