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Pumpkin and Bacon Soup

Cooler temps are here - make this hearty soup and enjoy! 

8 ounces pancetta or bacon (omit if vegan or vegetarian)
2 cups chicken or vegetable broth
29 ounces canned pumpkin
2 14-ounce cans of full-fat coconut milk
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
fresh sage, chopped {optional}

Crisp the pancetta or bacon in a large pot. Remove the bacon and set aside.
Add the broth, pumpkin, coconut milk from 1 and ¾ cans, ginger, salt, and cloves. Let it simmer on medium/low for 15 minutes.
Serve warm in a bowl topped with a drizzle of remaining coconut milk, crispy bacon, and fresh sage.



 Group Class Programming for Friday, October 20, 2017:

1. Dumbbell Split Series

Life: Press 3x5
Fitness: Push Press 3x5
Performance: Push Press 3x5
*Pause 1 second at PP1 and 3 seconds at PP4
*perform mobility of choice between sets
*perform sets every 4 min.
*aim to increase total load lifted from 10/6/17, 9/18/17, 9/4/17, or 8/21/17