Below is a story idea for your online edition as Valley residents get ready to celebrate St. Patrick's Day in full force.
Viewers are invited to visit Funktional Fitness (www.funkfitness.com/) in Downtown Gilbert for a complementary "Kegs & Eggs" workout prior to their festivities.
Check out a quick sample of the routine here (NOTE: tailored to men/women of all ages and fitness levels):
http://www.youtube.com/user/funkfit#p/a/u/0/Y86EFfVvrK4
Below are recipes for the food being served and FunkFit recommendations as women/men get ready to embark on parties with family and friends. (NOTE: can send you images of the dishes and Shamrock smoothie if you'd like).
Class times:
* 5:10am
* 6:00am
* 9:00am
* 5:00pm
* 6:00pm
Address: 213 N. Gilbert Rd / Gilbert 85234
Phone: 480-503-2307
Website: www.funkfitness.com/
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Everyone's Irish on St. Patrick's Day!
On Thurs, 3/17, Valley residents will be buzzing about their annual St. Patrick's Day traditions and festivities.
While some will set their alarm clock to wake up at 6am and begin drinking -- throw back a screwdriver or two while their morning coffee is brewing -- FunkFit, in Gilbert, is inviting East Valley women / men to begin their day with a different "Kegs & Eggs" approach to help them best take care of their body before heading to parties, parades and saying "Cheers" to family and friends.
Below is FunkFit's recommendations for a variety of healthy St. Patrick's Day exercises and recipes to ensure a delightful—and healthful—celebration this March 17.
These recipes are healthy, easy, kid-friendly and affordable to get the whole family properly fueled for a festive St. Patty's Day.
<<<<< Cue to YouTube video >>>>>
http://www.youtube.com/user/funkfit#p/a/u/0/Y86EFfVvrK4
FunkFit Breakfast:
Created by Chef Marvin Woods who is kicking off the "Let's Cook" portion of the Let's Move! Healthy Kids program created by First Lady Michelle Obama.
Shrimp, Spinach, Tomato and Goat Cheese Frittata
http://www.relish.com/recipes/shrimp-spinach-tomato-and-goat-cheese-frittIngredients
4 eggs
4 egg whites
1/3 cup chopped fresh tomatoes or diced canned tomatoes
1 dash Ancho chili powder
2 tablespoons chopped fresh basil
1/2 teaspoon salt, divided
Freshly ground black pepper
2 tablespoons canola oil
12 large shrimp (16 to 20 count), sliced in half crosswise
1 small shallot, chopped
1 cup packed chopped fresh spinach
1/2 cup crumbled goat cheese
Instructions
Preheat oven to 400F.
Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho
chili powder and chopped basil. Add ¼ teaspoon salt and pepper.
Heat a medium cast-iron skillet or other ovenproof skillet over medium-high
heat. Add canola oil. Season shrimp with remaining ¼ teaspoon salt and
pepper. When oil is hot, place shrimp in pan and sauté 1 minute. Add shallot
and sauté 2 minutes. Add spinach and cook until wilted.
Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture into
skillet. Use a spatula to lift shrimp and spinach mixture, allowing egg
mixture to flow underneath. Sprinkle goat cheese on top.
Once the frittata is set on the bottom, transfer to oven and bake 13 to 15
minutes, until puffy and golden brown. Remove from oven and let cool a few
minutes before cutting into wedges.
Nutritional Info (per serving):
Calories 360 Fat 22g Cholesterol 405mg Sodium 810mg Carbohydrates 4g
Fiber 0g Protein 38g
Shamrock Smoothie
1 banana, peeled and broken into chunks (optional)
1-2 cups honeydew melon chunks
1-2 peeled kiwi fruit
1 cup plain or vanilla yogurt
1/2 cup yellow lemonade, milk or soy milk
1 Tbsp. honey (or to taste)
Put all ingredients in a blender and pulse until smooth, adding more juice, yogurt or fruit as necessary to achieve a sippable consistency. Serve immediately. Serves 2.
FunkFit Dinner:
Vegan Corned Beef and Cabbage
This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it!
2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (you may use red cabbage too)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef”
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)
