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NewsUncategorizedMAX Fit Insider – May 2013

MAX Fit Insider – May 2013

MAX10 Fitness & Boot Camp                                                                                Issue 5
MKG Martial Arts                                                                                                 May 2013

We’re so happy to welcome new members Patty Bulger, Brenda Cruz, Molly Laich, Clark Heaton, Laura Tribble, Georgiana Hang, Eric Stone, Erin Kohlenberg, and Doug MacGillivray to our MKG Fitness family in April!

New class instructing changes: Nicole is now teaching Fusion on Tuesdays at 9:30 am; Mary is teaching Fusion on Thursdays at 6:00 pm.

BMI: what the numbers are and aren’t telling you

BMI stands for Body Mass Index. This number, designed to measure a person’s thickness or thinness, is calculated by the relationship of weight to height. The BMI scale is most accurately applicable to physically inactive groups of people with average body composition. Health care providers use this index as an objective way to approach issues of unhealthy weight with their patients. A BMI below 18 is considered underweight, and a BMI of 30 or more is considered obese. In 2007, the US reported a whopping 63% of adults are overweight to obese.

Because BMI does not take into account muscle weight or bone density, this number is often skewed too low for the older population and those with low muscle mass and skewed too high for athletes who have low body fat and more muscle mass.

The best way to evaluate your “health” is to use a variety of tools: BMI, waist-to-hip ratio, and ratio of lean muscle to body fat.

MAX10 Calendar

 

Now thru June 1: Fundamentals of Boxing

Mondays: 8pm; Saturdays: 10 am
$5 drop-in for members / $10 drop-in for non-members

Classes taught by ex-pro, Martin O’Malley
Appropriate for all skill levels

Monday, May 20 (thru July 24): 10-Week Boot Camp begins

Round 2…. Mondays and Wednesdays, 7 pm
Cost is $287 + tax for non-members; members please contact Nicole if you are interested in hearing how you can participate – class attendance commitment is required. Sign up on-line

Monday, May 27 Memorial Day: BBQ and class schedule change

MKG will be “closed” on Memorial Day except for an 11 o’clock class offered in each of our 3 programs. After class we will be holding a school wide BBQ Potluck & Field Day! All programs, all ages, family & friends are welcome to usher in the beautiful summer sun and enjoy awesome people, delicious food, and fun outdoor games. RSVP on our Facebook event page: MEMORIAL DAY WORKOUT AND BBQ

Friday, August 9, 6:30 pm: Q3 Fitness Challenge

Mark your calendars now! The Challenge is made up of 12 stations / 1 minute each.
Sign-up sheet and Challenge descriptions are posted on the MAX10 board in the student lounge (locker area) beginning April 1. Please note the time change from 6:00 pm – we will now be starting at 6:30.

Sunday, August 11th 9:00 am to 2:00 pm: The Explosive Seminar, Cost: $60

Learn to be explosive and use those hips like you were meant to! This seminar is open to EVERYONE. Feel free to invite your friends, your gym, whoever. Keep in mind that space is limited to 50 guests and your spot will only be reserved once payment has been received. Hosted by CrossFit at MKG. Click here for more info.

Healthy Eating Spotlight

We all know that leafy greens are the superstars of the vegetable world but even carrots get top notch ratings largely because they are high in lutein and beta-carotene. Carrots are also a good source of vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine.

Carrots can be boiled, sautéed, baked, braised, roasted, grilled, juiced, or eaten raw. They’ve been shown to prevent cancer and heart disease, reduce the risk of stroke, improve vision and dental health, and nourish the skin while slowing down the aging process. Carrots are naturally sweet and make a great, portable go-to snack. So, “what’s up doc?” Next time you are at the store pick up a bag of baby carrots and munch away!

Balsamic Grilled Carrots (recipe courtesy of simplebites.net)

ingredients:

  • 1 pound carrots
  • 4 tablespoons butter, melted
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh rosemary

method:

  1. Heat grill to a medium flame.
  2. Wash carrots and peel, if desired. If your carrots have the fronds still attached, trim to about half an inch, and you’ll have a built-in handle to eat with later.
  3. Whisk together butter, vinegar, and rosemary. Arrange carrots on the grill (or in grill basket) and brush butter mixture over the carrots.
  4. Grill for approximately 20 minutes, turning halfway through and applying more of the butter mixture.
  5. When done, pile into a serving plate and brush on the remaining butter mixture.

Food for thought:
“Just because you’re not sick doesn’t mean you’re healthy” ~Author Unknown

Member contributions are encouraged, so if there is anything you would like to see included in the MAX Fit Insider let me know. Send requests to nicole.marinez@mkgseattle.com.

 


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