Meet Our April Employee of the Month

Kristie Balisciano -

I am not just a Zumba instructor at Core Club, but I am an active participant in all things Core!  From weight classes to drums alive to "Deb's personal challenges", I have made strides far beyond what I ever expected, and it is due to the positive reinforcement at the gym.  I think to myself, "just when I think I can't push myself anymore, someone (Deb, Janice, or any of my girls) says add weight, go faster, BREATHE!”, and I just do it. Just like that, I change my mindset. Everyone has helped me believe in me. Being at Core has changed me as a person - for the better.  I have lost 20 lbs since being a member and will continue on my journey.

Kristie teaches Zumba and Strong at Core Club and also works as the Marketing Specialist for Easterseals, a non-profit organization in Waterbury that advocates for individuals with disabilities.

Ginger Chicken Stir Fry with Spaghetti Squash

Ingredients

STIR-FRY

1 5- to 6-lb spaghetti squash

¼ cup avocado oil, divided

1 yellow onion, peeled and diced

3 cups sliced carrots

3 cups sliced white mushrooms

1¼ lb boneless, skinless chicken breasts, cut into strips

8 cups chopped bok choy

3 green onions, sliced

¼ cup sesame seeds, divided hot sauce, optional

SAUCE

½ cup coconut aminos

¼ cup sesame oil

2 cloves garlic

1 tbsp arrowroot starch 1½ tsp peeled and minced fresh ginger

¼ tsp red pepper flakes

Preparation

  1. Preheat oven to 400°F. Cut squash in half and scoop out and discard seeds. Brush cut sides of squash with 2 tbsp avocado oil and place on a parchment-lined baking sheet, cut sides down. Bake for 35 minutes or until flesh is soft when poked with a fork. Remove squash from rind by scraping with a fork to make strands that resemble spaghetti; set aside in a bowl.
  2. Meanwhile, in a large skillet on medium-low, heat remaining 2 tbsp avocado oil. Add yellow onion and cook until translucent, 5 minutes. Add carrots and mushrooms and cook 5 minutes more. Add chicken and cook until chicken is no longer pink inside, about 10 minutes more.
  3. Make sauce, in a blender, place sauce ingredients and pulse until blended. Add sauce to skillet along with bok choy. Sauté until bok choy wilts, about 5 minutes.
  4. Divide spaghetti squash among bowls. Divide veggie-chicken mixture among bowls and top each with green onions and sesame seeds. Serve with hot sauce, if desired.

NOTE: If following our Meal Plan, store spaghetti squash and veggie- chicken mixture separately in refrigerator and reheat when called for, then top with garnishes.

Clean Eating Magazine

Meet Our March Member of the Month

Joe Belrose -

I’ve been coming to the Core Club for almost 5 years now and a lot has changed in that time. The gym itself has nearly doubled in size and offers so much more than was available just a few years ago. I think the additional workout space and equipment have really helped me push my exercise and lifting regimens to the next level! On a personal level my wife and I have had two boys in the last three years so getting to the gym took somewhat of a backseat for a while. We’ve already introduced the boys to the Core Club as they attend a Music and Motion class once a week and absolutely love it! I’ve always been a person who enjoys working out – I actually lose weight if I don’t go to the gym regularly (most of you are probably rolling your eyes reading this now…sorry!) We’re all different. Some struggle losing weight – I struggle gaining and maintaining weight. There’s a quote on a bulletin board at the gym that I always find myself falling back on, “Take care of your body. It’s the only place you have to live.” I made some resolutions this New Year and have been putting in the work to build my body over the past two months and I must say, I feel better than ever! I think the hardest part is getting started but once you hit your stride the momentum can carry you through any challenge that comes your way! For me it’s kind of a snowball effect. The more I exercise and workout, the better I feel. The better I feel, the more I want to improve other aspects of my life. And it continues to build on each other in a positive manner. There’s a great community here with Deb leading the way and some great trainers on staff so what are you waiting for? Get down here and join the “Club”!

 

Chicken Fajita Stew

Ingredients

2 tbsp avocado oil

1 ½ boneless skinless chicken breasts, thighs or a combo cut into strips

½ tsp each sea salt and ground black pepper

3 large bell peppers, cut into 1-in strips

1 large yellow onion, sliced

6 cloves garlic, minced

2-3 tsp taco seasoning

1 ½ cups low sodium chicken broth

1 12-oz all natural jar salsa

Preparation

  1. In a large pot on medium high, heat oil. Season chicken with ¼ tsp each salt and pepper and add to pot.  Cook turning occasionally, until browned on all sides, 3 to 4 minutes.  Transfer to a plate.
  2. Add bell pepper and onion to pot, season with ¼ tsp each salt and pepper and cook, stirring occasionally, until tender and beginning to caramelize, 6 to 8 minutes. Add garlic and taco seasoning, saute 1 minute, until fragrant.  Pour in broth and stir up any browned bits from the bottom of pot.
  3. Return chicken and any collected juices from plate to pot. Stir in salsa. Bring just to a boil, then reduce heat and simmer uncovered until chicken is cooked through and stew has thickened, about 30 minutes.
  4. Transfer chicken pieces to a cutting board and chop or shed, then return to pot. Season with additional salt and pepper.

 

From Clean Eating Magazine

Meet Our December Members of the Month

Kelly Munro & Debbie Huscher -

We met at a 5:30AM Core Club class.  Although we knew each other before we discovered our desire to do more for ourselves.  As working mothers we take care of everyone’s needs – with us coming in last.  We both wanted to do something for just ourselves, so we started lifting weights – heavy weights.

For us working out is about becoming stronger and taking better care or ourselves so we can take care of those we love.  A side effect was that we lost weight and inches! Together we have lost over 40 pounds and 16 inches.  We don’t weigh ourselves often – as that is not the scale we use to measure.  Each week we get stronger and more confident.  We can fit into clothes we haven’t in years, see muscles we didn’t know existed and we are able to lift heavier weights as each week passes – these are non-scale victories.

Having a gym partner has been life changing. There is never an excuse to not go…one of us will be waiting at 7AM six days a week.  It’s all about accountability and friendship.  Each morning we have our “therapy” session.  We push each other to do things that are uncomfortable, we have become very confident in using ALL of the gym equipment and most importantly we have become friends.  

Meet Our November Employees of the Month

Janice Huntley

I could tell you how long I’ve been a fitness instructor and all the certifications I hold but that’s not what’s really important. It’s all about the perfect chemistry at Core Club that makes this happen. From the best leadership and supportive coworkers to the amazing members, it makes all the hard work worth it. To watch member’s dedication and commitment to classes and leadership’s trust in what I do is a complete honor. I’m so glad to be part of this journey.

Sylvia Monroe-Holland

The reason why I started exercising all those years ago, and this is the truth, is because back then, I was in an abusive marriage and was unhappy and overweight. I knew I needed to find work also, and I new being a woman of color back then and going into a field of technology, I would have needed to lose weight. I was 205 pounds and a size 22.  I began the journey of losing weight slowly by walking and cutting back on my eating.

As I started to drop some pounds, I got up the nerve to try exercise classes.  I enrolled in classes in the YMCA of Meriden.  I was shy and still overweight at 175 pounds and hid in back of class.  Soon enough the weight started to come off and then, I was approached by the owner to see if I wanted to teach classes. I got hired by Pratt & Whitney, became a certified instructor for classes at the YMCA and still kept on my journey to lose weight.  Soon down to 145 pounds, my love for teaching blossomed.  I left the YMCA and went to Silver Lane Gym in East Hartford and began subbing for classes.  Soon after there, I started teaching an array of classes at New England Athletic Club (NEAC).  This is where I met Deb.  We formed an instant bond and friendship.  In 2006, I went on to be certified in LesMills BodyPump, Body Combat & Body Attack. I also got certified for spin, P90X, BeachBody Core deForce.

I followed Deb to Core Club and began teaching here. My journey at Core has been amazing! I couldn’t be happier with the gym and the wonderful members!   Deb is awesome and her confidence and faith in me has helped take my teaching to different levels.  I recently became certified in LesMills CXWORX program.  I love to bring that accomplishment to our fantastic members. I love to challenge members to help them fulfill their goals - whether it be to lose weight, get stronger, or overcome a personal issue.  You can overcome these obstacles in your life!  You can get help and make a difference in yourself!  If you’re out there and you don’t believe, trust me, it’s true!  I still suffer from post stress trauma from my bad marriage, but I have overcome and I still practice those same principles now...and forever.

 

 

 

Kale Sweet Potato White Bean Skillet

Not only is this kale sweet potato white bean skillet healthy by hitting your fat, fiber and protein buckets, it also happens to taste really good too. And it's always important to make a meal that you enjoy!
Serves 4
INGREDIENTS
·        1-1/2 tablespoons coconut oil (divided)
·        1 small onion, diced
·        2 large sweet potatoes, cleaned, peeled and diced into equal, small 1/4" cubes
·        1 teaspoon cumin
·        1 teaspoon curry powder
·        1 large bunch of organic kale, chopped with ribs removed (try this recipe with the kale stems)
·        1 BPA-free can of cannellini beans
·        1/2 BPA-free can of full fat coconut milk
·        Red pepper flakes
·        Salt and pepper
INSTRUCTIONS
1. Heat 1/2 tablespoon of coconut oil over medium heat in a large skillet (I love my ceramic Xtrema skillet mentioned and pictured in the photos). Place the onion in the pan and sauté until translucent, and then add the sweet potatoes and cover for about 5 minutes. Season with salt, pepper, cumin and curry powder, and remove from the pan.
2. Add 1 tablespoon coconut oil to the pan and then throw in the kale. Lightly salt and pepper. You can add more seasoning at the end if desired. Stir until the kale is slightly wilted and then add the coconut milk and cover. Allow to cook for about 10-15 minutes or until tender.
3. Combine the cooked sweet potatoes, cannellini beans and red pepper with the kale. Stir and cover for a few minutes, until heated through. Adjust the seasoning as necessary and serve.
(1 pound turkey sausage can be added for a meat option)
*From the Tasting Page

Meet Our October Member of the Month

Kris Rustic - I remember being in High School playing Soccer, Tennis, and teaching Karate.  I was probably at my healthiest and able to run a mile in just under 8 minutes, which was always my proudest moment.  Then college hit and I became lazy, choosing Video Games and Junk Food over going to the gym and playing sports.  Fast forward 10 years and I was 320 pounds.  My wife loved watching “My 600lb Life”. While watching the show, I realized I was half way there. I had severe asthma attacks that caused me to black out.  It was time for a change. That’s when I found Core Club and 24/7 Gym along with my own determination.

Since starting my journey in January I noticed huge changes in myself, a drive I had never seen in my life.  I started going to the Gym daily, putting in the hours and work to better myself.  Eventually, I met Jon.  Training with him has shown me what I can become if I keep pushing myself.  Everything he has shown me I have added into my routine and I have really noticed big changes.

Now I am down 40lbs and finding muscle I never knew I had.  What started as a health scare and life change has now become (what Jon has deemed), “Making A Beast Out of Me”.  My Asthma is way under control, I feel better, I look better, and I am nowhere near done.  Besides, I can’t quit now, this place has become my Cheers, a place where everyone knows my name.  I have never found a gym I have loved so much.

Brussels Sprouts Salad with Chicken

Ingredients

DRESSING

Preparation

  1. Preheat oven to 400°F. On a  parchment-lined baking sheet,  drizzle chicken with 1 tsp oil and  sprinkle with garlic powder and  1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking  for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining  2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken  and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices.
  2. Meanwhile, in a small bowl, whisk together all dressing ingredients.
  3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.

NOTE: If following our 20-Ingredient, 7-Day Meal Plan refrigerate salad and dressing separately. Toss servings of salad with dressing when called for.

Meet Our September Employee of the Month

Natalie Spadaccino -

I have been teaching fitness classes since 1989, so I have been blessed to really grow along with the fitness industry and have had the privilege to teach many different styles.  My certifications include Fitness Yoga, MAT Pilates, Balletone, Spinning, Aerobics and Step, Kickboxing, Stability Ball and many more.  Learning all these different styles when they were just coming out allowed me to teach continually for all these years because there is such wonderful variety, you never get burnt out on one thing.

I have had the honor of teaching at a variety of different facilities and love them all, but the Core Club will always hold a special place in my heart because Durham is where I grew up.  I lived in the same house for 25 years until I married and moved to Middletown.  When I saw this facility open about 6-7 years ago, I was so happy to come and interview for a position and have been here ever since.  I have had the thrill of seeing old friends from Coginchaug H.S. from my graduating class and from my sister’s classes as well.  Catching up with old friends and having them participate in my classes, PRICELESS!!!