Sweet friends,
No regrets! Max out your full potential in 2018 by achieving your goals and dreams. We want to serve you and hold you accountable to finish the last quarter of 2018 strong!
To Finish 2018 Strong, You Need To:
Write out your goals
Meet with an accountability partner
Take action and renew your mind daily
To help keep you accountable, we will be offering FREE 20-minute client check-ins with one of our trainers next week! These sessions are designed to help you set goals and create a plan to achieve these goals for the last quarter of the year. Let us help you transform your mind body and spirit!
To set up your check-in, e-mail us at transfitathens@gmail.com!
Our Fall Meal Plan is still on sale for $9.99 until the end of this week! This plan was created by our registered dietitians Katie Woodall and Kaeti Shurling and includes four weeks of meal plans, grocery lists and recipes. Buy it at the link below to help transform your nutrition this month!
Chopped Kale Salad with Butternut Squash & Chickpeas
Yield: 4 as a meal or 8 as a side
Ingredients
For the Salad
1 large bunch of kale
4 cups of any other green lettuce (chopped spinach, broccoli slaw, more kale)
2-3 cups large diced butternut squash
1 15 ounce can chickpeas (garbanzo beans), drained and rinsed
1 tablespoons extra virgin olive oil
1 tablespoon curry powder
½ teaspoon of cayenne pepper
Kosher salt
½ cup toasted pecan
OPTIONAL: Chopped chicken or other protein, pomegranate
For the Dressing
2 tablespoons tahini
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon kosher salt
Instructions
Prep kale by cutting out the tough ribs of the kale and discard. Chop kale and add to a large bowl.
Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Drizzle with the extra virgin olive oil, curry powder and cayenne. Mix until the squash and chickpeas are well coated. Sprinkle with kosher salt and bake for 20-25 minutes or until squash is tender and chickpeas are lightly browned.
Meanwhile add the dressing ingredients to a small mason jar. Shake to mix and taste for more seasoning or vinegar if desired.
Transfer the butternut squash and chickpeas to the bowl of kale. Add the pecans and drizzle with the tahini dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens. Add chicken or other protein! Enjoy!
We are halfway through October, and we challenged you to be active and stretch every day this month! Here is a stretch video that you can do this week to reach your goal! You can also visit our YouTube channel HERE for more stretching videos.
Don’t forget to sign up for our Lunch and Learn on October 23 from 12-1 in the TransFit studio! We will be welcoming Kisa Raye, who is an exercise physiologist and facial stretch therapist, and she will be teaching us about stretching! The cost of attendance is $12 and includes lunch from Maepole. Register on our app at the link below under “Special Events".
Tight hips? This is the stretch for you!
If you have any questions or want to set up a one-one-one session, email us at transfitathens@gmail.com.
Blessings,
Team TransFit
