Sunday, June 28, 2009

SUNDAY FUNDAY

Today was definitely a SUNDAY FUNDAY for me in the non traditional sense ;)

Yoga @ SOBOYO with David, followed by a tease from the sun on my walk home.

New smoothie ALERT!!!!!

I haven't been on a vaca in a while so I decided to get back at the sun for its absence and make an

"ISLAND SMOOTHIE"

Fresh pineapple cut and frozen overnight
1 large fresh mango
1 scoop RNT Strawberry Protein powder
Squirt of Lemon Flavored Flax oil
1/4 cup water
I also added Coconut milk while blending to achieve my desired consistency

YUMMMMM EEEEEEEEEE

Then I was off to the studio to meet up with Jess the beautiful photog, to do some shots for the blizogg
STAY TUNED SHE IS AMAZING :)

My Favorite Tight End

This weekend it was my turn to work :) Saturday's are notorious for being our ALL OUT days here at PUNCH. Our group trainings were awesome and so were our classes! As was the visit from our good friend and Patriot Benjamin Watson :0

Saturday Group Train
Ladder Complexes
5,4,3,2,1 of Double Push Presses, Double Front Squats (or Reverse lunges), and Double Swings

resting appropriately and repeating 2 times.

Superset of Pull ups and Sandbag lunges-4 sets

Tri-set with Lateral lunges, wheelbarrows and Aaron Brooks's MYOFORCE CHOPS :)-3 sets

= TOAST

Friday, June 26, 2009

:)

Just thought I would share the email I received today...I cannot explain how happy I am right now! :) GOOSEBUMP HAPPY!


Dear Trainees,

Thank you so much for your application to the Body Awakening Teacher Training. This next year will truly be a tremendous celebration as we explore body, breath and spirit together. Todd, Joanne, Magi, Colette and I are delighted and eager to work with you all.



To get prepared please take some yoga classes to build your endurance. During the week emersion in August it will benefit you greatly to be ready to do daily yoga classes. Below is a check list of a few things we will be working on in August. It is not mandatory that you purchase the books; you may certainly borrow and share.



1. Please get in your applications and headshots if you have not already.

2. The books we are starting with are:

Trail Guide to the Body by Andrew Biel

Light on Yoga by BKS Iyengar

The Language of Yoga by Nicolai Bachman

3. Read the 5 tenets of enlightenment (http://www.andrewcohen.org/teachings/path.asp
) or listen to Who am I and How Shall I Live CD by Andrew Cohen

4. Visit the website www.anatomytrains.com and read about what an anatomy train is.

5. Visit the website www.thework.com and fill out a Judge Your Neighbor Worksheet

6. Buy a blank notebook (a yoga journal if you will) and write a brief paragraph about what you have been through that has given you experience and knowledge

you could share with others...it could be having baby, finding patience, kundalini energy, experience with depression, and addiction. It could be painting skills, anatomy knowledge, or travel experience. What gifts has life offered you that will inspire and

inform your teaching?

7. Begin to work with Back Bends, Ujjayi breathing, Uddiyana, Agni Sara, Nauli, gentle splits, handstands, and hip opener preparations for lotus. If any of these are daunting come see me and I will give you some tips to get started.

8. Do 5 minutes of meditation a day



For the next year you may feel free email or call me 617-***-****. I am totally here for you. Please call with questions regarding the training, your practice and your students or students to be. With all that said, thank you, thank you, thank you all for being a part of the training. You are in for one of the most amazing years of your life. Get ready to celebrate, unravel and explore!



Welcome to the beginning of the body awakening!





Deepest Peace,

-David

Wednesday, June 24, 2009

Rain Rain Go Away





We all know that weather becomes a topic of conversation, if you don't know what to say or have run out of things to talk about!

Here at Punch those are NEVER issues but clients can't stop complaining about the weather :(

They aren't joking... Check out these stats


http://www.boston.com/news/weather/articles/2009/06/23/so_far_june_sunlight_in_boston_is_lowest_in_past_century/?p1=Well_MostPop_Emailed5


I've been trying to look at the bright side of things....more time to workout with KB's, more time for Yoga/meditation, cooking and watching movies!!!! OH AND PLANTS LOVE RAIN :)


More On Your Core

Core Training as been the talk of the town as of late, popping into the news, as well as magazines and infomercials.

Thanks to Angus for finding this one, it backs up everything we do here YIPPPEEEEE

http://runningmagazine.ca/2009/06/sections/health-nutrition/body-work/injury-prevention-and-strength-gains-functional-abs/

Tuesday, June 23, 2009

GOOD THING I WENT TO COLLEGE ;)

Calling All Massachusetts Fitness Pros

State and Federal Issues Need Your Attention

Things are heating up on Beacon Hill and Capitol Hill for the fitness industry, as a fitness professional in Massachusetts you have a vital role to play.

Here is what you need to do to PROTECT and PROMOTE the fitness industry:

PROTECT: There will be a hearing on July 21st at the State House on Senate Bill 870. This legislation would dramatically change personal training in the Commonwealth. It would require personal trainers to obtain a degree from an approved educational program, face specific certification requirements, and pass an exam administered by a state run board in order to operate as a personal trainer in the state. Legislators must understand the impact this flawed legislation will have on business and consumers.

- Attend the hearing. On July 21st from 10:00am-11:30am at the State House. We need to show that that this is a large industry in Massachusetts that helps thousands of people. This means we need fitness professionals who are willing to pack the hearing room. You can make a major impact just by showing up to watch democracy in progress. Sign up today!

PROMOTE: Senator Edward Kennedy is a leading figure in the US Senate’s effort to pass health care reform legislation in the coming months. He recently oversaw the introduction of the first health care reform bill introduced in Congress this year. Congressman Richard Neal, a member of the House Committee on Ways & Means, is another a member of the Massachusetts Congressional delegation who will be deeply involved in crafting health care reform.

It is vital for our industry and the future health of America, that prevention is a key component of reform. Join IHRSA by supporting tax incentives for healthy lifestyles.

- Speak out today! Use the online advocacy and follow a few simple steps to quickly share a story about the impact that exercise has had on your life or the life of one of your members. Use the link at the bottom of this email.



Have I Mentioned that I LOVE ZUCCHINI?!?

Perfect light entree for a "summer night" Not sure we have had many of those but it's soooo yummy anytime! It's vegetarian and gluten free!
Last night I got so wrapped up in this fun recipe my car go towed :0

ZUCCHINI-TOMATO GRATIN

1 1/2 lb tomatoes, cut into 1/4 inch thick slices
2 medium zucchini cut into 1/8 inch thick slices
1 TBS plus 1 tsp olive oil, divided
4 garlic cloves, thinly sliced
2 TBS roughly chopped kalamata olives (can be overpowering to me, so I left them out)
1/4 cup thinly sliced basil leaves
3/4 cup grated Parmesan cheese I used Goat cheese :)

Drape tomato slices over colander, sprinkle with sea salt and let drain 45 minutes (not completely necessary)
Spread Zucchini on baking sheet and sprinkle with salt. Let stand 30 minutes to sweat out moisture, rinse well and pat dry. ( Again 30 minutes not necessary)
Preheat oven to 375F. Heat 1tsp oil in nonstick skillet over medium-high heat. Saute zucchini 3-4 minutes or until golden. Transfer to plate. Do this in 2 batches, adding more oil if needed.
Layer half of zucchini slices in 8 inch square baking pan. Top with half of tomatoes. Sprinkle half of garlic,1 tbs olives, half of basil, 1/4 cup cheese of choice; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 tbs oil and sprinkle with remaining cheese.
Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Monday, June 22, 2009

Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette


Never shy away from a recipe just because you don't like all of the ingredients. CHANGE THEM, make the recipe YOUR OWN! I can't tell you how many times I have looked for the perfect recipe, just as I have looked for the perfect fitness program HAHA.
I've stopped looking and started getting CREATIVE!


Rosemary- Dijon Vinaigrette

4 TBS sherry vinegar (I use rice vinegar)
4 TBS Dijon mustard
2 small shallots, minced (3TBS)
2 TBS lemon juice
1 TBS grated lemon zest
2/3 cup olive oil
2 TBS chopped fresh rosemary

Whisk together vinegar, mustard, shallots, lemon juice and zest in bowl. Whisk in olive oil until mixture thickens and emulsifies. Stir in rosemary as well as sea salt and pepper if you want!

Vegetable Skewers

6 small red potatoes, quartered I used 1 big YAM :0
24 sugar snap peas
24 white mushrooms (didn't use at all)
1 red bell pepper, cut into1 inch pieces
1 red onion, cut into 1 inch pieces
1 medium YELLOW SQUASH, cut into 12 rounds
1 medium ZUCCHINI cut into 12 rounds
3/4 cup Rosemary-Dijon Vinaigrette

Cook potatoes for 3 minutes in large pot of boiling sea salted water.
Add snap peas, and cook 1 more minute.
Drain veggies under cold water and pat dry.
Toss all veggies in 1/2 cup of the Vinaigrette.
Refrigerate remaining Vinaigrette.

Preheat Grill to medium-high heat
Thread veggies onto soaked bamboo skewers

Grill Skewers 3-4 min/side or until veggies are slightly charred and soft.
Season with black pepper and if you want drizzle with remaining vinaigrette :)

Step Away Bobby Flay!



Enter my man the Grill Master!


Cedar Wrapped Chilean Sea Bass with Cucumber and Mango Salsa

DO NOT BE INTIMIDATED...JUST GO FOR IT :)
Salsa:
1 cup mango, diced
3/4 English cucumber, diced
1/4 cup red onion, diced
3 tablespoons cilantro or mint, chopped
2 tablespoons lime juice

4-6oz. fillets of fish
4-10" Cedar Papers, soaked
Cotton String for tying


Preheat the grill to medium -high heat. In a medium bowl, combine salsa ingredients, season with sea salt and set aside.

Season fish with salt and pepper and place one fillet in the center of each paper. Fold paper's edges towards each other until they overlap; secure with cotton string.

Place packets seam side down on grill for 3-4 minutes per side, depending on thickness of fish. To serve open packets and spoon salsa over fish :)


Works GREAT with CAJUN SHRIMP SKEWERS and Zucchini and Sweet Potato Kabob's with Mustard Sauce!


Potato-Green Bean Salad with Lemon and Basil







24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

Nutrition Facts
Serving size: ⅙ of a recipe (6 ounces).
Recipe Nutrition
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Q: Is Your Ab Workout Hurting Your Back?

A: NOT IF YOU WORKOUT AT PUNCH GYM NEWTON ;)

Give this a read--- http://well.blogs.nytimes.com/2009/06/17/core-myths/

Sunday, June 21, 2009

HAPPY FATHER'S DAY DAD'S!





Took a trip down to CT and surprised my Dad with a visit! Found some old pictures of us and took some new ones ;)

Go ahead these laughs are on me :)

Saturday, June 20, 2009

Ben and Cherry Garcia












Here's yet another one of those of you STILL holding on to that B & J addiction...you know who you are and so do I ;)


Frozen or fresh Pitted Cherries
scoop of Vanilla RNT Protein Powder
1 banana
a few Ice cubes or 1/4cup water if the cherries are frozen
Dash of coconut milk
Flax seed or oil


CHERRIES have this sharp sweet taste that can go with any fruit...really surprised me in a good way!
P.S. I keep my freezer stocked with frozen blueberries, raspberries, cherries, mango, strawberry's so I can experiment even when I have limited fresh fruit on hand.

Change of plans

Yoga mini vacation on Martha's Vineyard or MYOFORCE debut demo with Aaron Brooks at thestudio, Yoga mini vacation on Martha's Vineyard or MYOFORCE debut demo with Aaron Brooks at the studio, hmmmm lemme think...
MYOFORCE debut demo with Aaron Brooks.

Must be something special eh? YUP.

This morning at 10am Aaron Brooks launched his new product MYOFORCE with Kevin, myself and a few lucky clients.

Stay Tuned for video clips :0

WARNING******My as* and core are already sore******

Kicking Cancer's As*ana

Thursday night I attended my first benefit! The night began a little rough to say the least but ended up being the best night I have enjoyed in a long time :) Liz Katz, a lululemon gal, organized the event herself and I was BLOWN away, to say the least.
The Leonard P. Zakim Center for Integrative Therapies opened in 2000 with the mission of enhancing cancer patients quality of life throughout treatment using both traditional and non traditional approaches.
I love acupuncture, nutrition counseling, massage, Reiki, and yoga, and I use my own money to treat my body to these amazing therapies. We have not yet reached a point where these services are all covered by health insurance but I have a feeling that slowly and surely we will :)

The Zakim Center was one of the first to realize that when you are building your body back from NOTHING, your mind and body need serious help. One of the patients who has since recovered from breast and lymph node cancer moved the audience with her powerful words. She said that after chemo her entire body was in pain and that there was no friend or loved one would could do anything for her, she only had herself. The fact that she could feel two hands on her body during a massage, or treat her pain with acupuncture, eat nutrient dense food as well as meditate was what got her through this time in her life.

The people in attendance where all like minded, positive and enthusiastic of things to come. The silent auction was AMAZING, with donations from Yoga studios, artists, jeweler's, gym's, spa's even ROCK CLIMBING and SURFING lesson's were up for grabs!!!!

I was honored to be a part of the first time event because it will surely be an annual one :) NEXT YEAR WE WILL BE DONATING TRAINING FROM OUR STUDIO!

Thursday, June 18, 2009

As of late I have been very frustrated with my own training. I have given myself leeway with respect to my diet restrictions but enough is enough. Ever since I met and worked with Aaron Brooks of Perfect Postures I know what it is like to walk with a long even stride, what it feels like to engage and use my upper back, how to truly utilize my core throughout every movement. When you work hard to get somewhere and then suddenly its gone, its frustrating! I have not been blessed with perfect genetics and the ability to do anything at the drop of a hat (unlike some lucky bastards ;) I have had to teach myself and practice. AND if I don't keep up with it, it WILL DISAPPEAR.

Wednesday I had a turning point. I was contacted by yet another kettlebell enthusiast!!!!! This time was a little different... this particular gentleman was deaf and could not speak.

Admittedly I was little nervous. No make that SCARED. I am so dependent on speaking to my clients to explain things and communicate and NO I don't know sign language. The session turned out to be fascinating :))) We communicated on the office whiteboard for 30 minutes and and on pieces of paper throughout the workout. Sidenote: This gentleman has had a hip replacement as well as knee surgery and is just getting back into kettlebell training.

He loves the Bandit Loop's as well as the Ropes Gone Wild and is a follower of BOTH ART OF STRENGTH AND RKC...I LOVED IT!!!!
He expressed his admiration for Anthony Diluglio as well as his sister Staci, Andrea DuCane the kettlebell goddess herself, and STRONGWOMAN Stefanie Tropea :)))))
This gentleman toted around copies of Strength in Motion as well as 100 Kettlebell workouts from Dave Whitley.

The fact that this man has defied the odds and is so happy and into his training was such a reminder to me to BE THANKFUL EVERYDAY.
Ronnie will be in and around the gym until August so look for him!

No need to stay at home anymore ;)

Gluten-Free Menus on the Rise

Gluten Free
More and more restaurants are offering gluten-free dishes like this pasta dish at LA's Hugo's.
Photo: courtesy of the restaurant

When Tom Kaplan, owner of Hugo’s in Los Angeles, had a customer get sick after eating his white fish piccata, the seafood wasn’t to blame. It was the gluten in the bread-crumb coating that set off a week long bout of intestinal distress in the customer, who suffers from a genetically inherited, autoimmune disorder known as celiac disease.

Gluten is a protein found in wheat, rye and barley. It’s what gives bread its elasticity and structure. When people with celiac ingest gluten, it sets off an immune system response, which damages the villi of the small intestine. Once thought to be extremely rare, celiac is now believed to affect almost three million Americans, although up to 97% are undiagnosed. Eventually, it can lead to nutritional deficiencies, osteoporosis or gastrointestinal cancers. The disorder has no cure or treatment other than the elimination of gluten from the diet.

Gluten is ubiquitous in American cuisine – wheat flour is used as a thickener in sauces, a coating on meats and as an additive in soy sauce, salad dressings and even ketchup – and few restaurateurs have worked to offer alternatives on their menus.

But Kaplan is one of the happy exceptions: “The time seemed right to make a commitment to getting rid of all hidden glutens in our restaurant,” he recalls about his decision to develop an extensive, gluten-free menu at Hugo’s that includes french fries cooked in an uncontaminated fryer, and a variety of pancakes and desserts. Looking to replace the semolina pasta, his head chef came up with a recipe for vegan, gluten-free pasta made from rice, tapioca, and white and yellow corn flours.

Vanessa Matlin, Director of Programming for the National Foundation for Celiac Awareness, believes chefs shouldn’t view gluten-free cooking as a great challenge. “There are hundreds of ingredients that chefs can use in their dishes,” says Matlin. Her group provides training programs to help restaurants implement gluten-free practices in their kitchens, such as encouraging chefs to “store gluten-free ingredients above regular ingredients, use separate cutting boards and keep food prep areas clean.”

While restaurants that offer gluten-free options are usually conscious about avoiding contamination, in a hectic kitchen, things can happen. Someone who knows a thing or two about the risks this creates is Betty Alper, chef-owner of The Balanced Kitchen in Chicago, an entirely gluten-free, all-vegan restaurant (it’s currently doing catering and events only until it reopens in the eco-friendly business center Green Exchange this fall). A celiac herself, Alper says, “I’m really sensitive and always get sick when I eat out, so I don’t do it anymore."

A graduate of the Culinary Institute of America in Hyde Park, NY, Ms. Alper experiments with different flours and oils to find combinations that approximate the taste and consistency of conventional baked goods. Her greatest successes have come from using brown rice flour, tapioca starch and various nut flours: “I made graham crackers the other day using teff, and I also made funnel cakes.”

Restaurants that serve only gluten-free fare are paradise for celiacs. However, many eateries find it more practical to offer both a gluten-free and a wheat-intensive menu, to suit both celiac customers and their gluten-loving companions.

At the regional Italian restaurant Rialto in Cambridge, chef-owner Jody Adams says, “We plan the menu so that all of the dishes will be adaptable in some way.” This includes ensuring that a dish contains no hidden glutens, and that any obvious ones (such as pasta or bread) can be easily omitted.

Opus in New York offers celiac diners a dozen pasta dishes made with corn-based penne or spaghetti, but non-celiacs can still order traditional, homemade pasta. Brothers Enzo and Giuseppe Lentini also serve an array of main plates, beers and desserts, half of which are gluten-free. “We do this for people who say they haven’t had a good pasta dish or a good cheesecake in years,” says Enzo.

– Liz Curry

Hold the Gluten, Bring on the Flavor

Nearly 1% of the U.S. population is allergic to gluten – that combo of proteins and starch found in foods such as breads, ice cream and ketchup (it’s often used as a stabilizer in the latter two items). Fortunately, a few local restaurants have started to pay attention to the growing number of guests in need of gluten-free options, offering special dishes and, in some cases, special menus.

Legal Sea Foods: The seafood chain that helped pioneer the removal of trans fats from menus long before it was a criminal offense has had a gluten-free menu for a few years. Options include items like Caesar salad with gluten-free croutons, mussels fra diavolo (sans linguine) and a special treatment of fried seafood, including calamari, dipped in egg wash and coated with cornmeal rather than the usual clam-fry mix. The menu is available in the upwards of 30 locations along the East Coast.

Marco Cucina Romana: At his North End Italian, Marc Orfaly is serving gluten-free pasta dishes like linguine and littleneck clams in garlic, white wine and capers, as well as bread crumbs made with rice flour, special desserts, bread and more. The gluten-free ingredients are kept in a separate area so there’s no cross-contamination, and are prepped and cooked separately.

Skipjack’s: This seafood staple is also getting ready to launch its own gluten-free menu, which will be available for perusal on its website by the end of the month. In the meantime, the staff has been trained to field requests and chefs will create gluten-free dishes.

UFood Grill: The healthy hamburger quick-serve restaurant, formerly known as Know-Fat, will customize gluten-free items upon request.

Burton’s Grill, The Elephant Walk, Rialto and Wagamama also all offer gluten-free dishes or appropriate substitutions.

Wednesday, June 17, 2009

Special Visitor

Last night Greg Pappas, fellow RKC and SOUTH BOSTON BADASS ;) came to check out my 7pm class. Greg is the RKC I spoke to when I decided to fly to California this year to get my butt kicked by Pavel and the crew.
Greg loved what Kevin and I are doing here at Punch and had some awesome compliments to throw our way. This meant a lot to me because Greg has owned his own business for a long time and been in the industry (almost as long as I've been alive :0) Also he has only seen me whip around the bells not actually instruct clients. I cannot say enough about the network of friends that Kevin and I have amassed since we started in the fitness biz.

Greg promises to return so keep your eye out for a tatooed and pierced Bostonite who loves to train WICKED HAAADSTYLE :)

Tuesday, June 16, 2009

Anniversary

I've been talk talk talking about setting up some kind of ONE YEAR get together for Punch Gym Newton members, friends and family. We have decided to go the outdoors route and have a BBQ! We will provide food and drinks, but every one is encouraged to bring something special to share! I highly encourage making something daring that we all can try ;)

Where:AUBURNDALE COVE Newton- (off of West Pine St. Newton, MA 02466
When: Saturday, July 25th 2009
Time: 1:30pm to 5:30pm
Why: To celebrate our members as well as our first year and a half in business!

Please RSVP by July 11th with a yes :) and you # of friends you want to bring

Glass Half Full

All of us here at Punch Gym LOVE Alwyn Cosgrove. Here is a little reminder about being thankful everyday. Have a great day!

Three years ago this past weekend…

This weekend I was in Chicago with the Perform Better team. Saturday was June 13th.

At 10am on the 13th, three years ago I was hooked up to IV bags, a ventilator and with tubes (connected to my heart) hanging out of my chest.

I was on the tenth floor of the UCLA medical center having just finished my last week of intensive chemotherapy that brought my blood count close to zero.

At 10am the medical team performed a bone marrow/stem cell transplant.

They call it “Day Zero” – the day you are literally “reborn” from a cellular level. They call it your “re-birth” day — and even give you a cake.

Saturday was “Day 1097″ — my “rebirthday”. My reborn cells have turned three years old.

It’s been quite a few years. I was back exercising about a month after the transplant (I was discharged one week after the transplant which at the time was the fastest recovery in UCLA history).

Until this year I still had a hard time with energy levels — and the struggle back to fitness has been challenging most of the time. I’m not complaining though, it is an enormous privilege to be able to even exercise at all after my diagnosis. It can get depressing at times, but only for a second — as the alternative is much worse :)

As Lance Armstrong says:

“I take nothing for granted now. I only have good days and great days”

I can relate completely. For me, the glass will always be half full from now on.

Thank you all for joining me on my journey over the last three years. It had it’s ups and downs and it has been both challenging and grueling at times.

Two years ago I launched www.liftSTRONG.com.

To date we have raised over $150K for the Leukemia and Lymphoma Society. Thanks for your support but we need to raise more! Make sure your friends know about the site.

Thanks again. And thanks to all my friends at Perform Better who hung out with me on Sat.
This weekend was a special day for me.

AC
www.alwyncosgrove.com

NOMINATE US!!!!

Punch_exported (78)abGROUP

Punch Gym Newton has now been open for over a year :)

Boston Magazine’s BEST OF Boston is currently accepting nominations for everything from restaurants, to hotels and even GYMS :) )))

If you don’t mind helping us out please click the following link :)

http://www.bostonmagazine.com/best_of/index.html

all you have to do is…scroll halfway down, look to the right side of the page and find the Nomination section. Then select Services and type in(or copy and paste)

Punch Gym Newton: Best Boutique Gym

Kevin McCarthy and Stacey Schaedler: Best Trainers/Personal Training


Tell your friends and family to vote :0

Speaking of goals…

deblog

Here is a review posted back in March, from one of my clients Deirdre Cassidy.

I’ve been working with Stacey for 1.5 years. She’s made a huge difference in my life.

I have a medical condition that had really affected my perception of what I could do physically. I became a couch potato! Stacey has helped me tremendously by dealing with the challenges this condition raises but also pushing me to accomplish so much more than I imagined possible. She’s helped me improve my strength, general fitness and attitude.

I love my kettlebell work out and look forward to going unlike other workouts I’ve done in the past. Stacey’s helped me lose about 25 lbs and countless inches! I look forward to reaching another weight loss goal soon. Stacey is the best.

Wednesday June 10th I got this email from her :0

Hi Stacey,

Finally!!! I was less than my goal weight this morning! We broke the barrier
that I have been shooting for!

Thanks so much for all your support and help. It’s made a big
difference for me.

Dee

Tomorrow I see Dee and we are setting new goals :)

GOALTENDER

Subject:
lululemon goaltender: One month to go!
From:
goaltender@lululemon.com (Add as Preferred Sender) ?
Date: Sun, Jun 14, 2009 2:00 am
To: stacey@punchgym.com
Dear Stacey Schaedler,
Your goal by when is coming up in 30 days!
Goal: i enrolled in David Vendetti’s teacher training program
End Date: Jul 15, 09
Goals often change over time, so if you need to adjust your goal or by when date, come back and visit us at goals.lululemon.com.
See you soon,
lululemon goaltender
lululemon goaltender
p.s. If you’ve forgotten your username or password, please go to goals.lululemon.com to have your username and password sent to you.
This was a lululemon goal setting exercise I did last summer. I sent it to some of my clients because I thought it was a great system to track progress or to see how much changes in a year. I have a small journal that I keep ON AND OFF and I find that it is neat to look back on :)
This Goaltender was even more special because I typed out goals for the future and then never saw them again…
for a YEAR :0
Here is a pose I was fascinated with when I first took David’s class:
http://www.flickr.com/photos/10341836@N00/1692155470/sizes/o/in/set-72157602608558034/
Here is me doing it with the help of David’s instruction:
punchkbphotoshoot 088
Looking back, its pretty crazy!

O O Omega 3’s

Follow your heart

Q: How many times have you heard this, or some variation of it?

A: So much that it sounds cliche to title my post with it.

My real question to those with this advice is…

How can I follow my heart when I haven’t uncovered it yet?

Opening my heart to others and being happy with myself is what I want. I want to live this life with complete confidence and know that I am responsible for creating the world I want to see around me.

Education in the movies

For those of you who prefer films….out in theaters now!

http://www.foodincmovie.com/

A MUST read

CHUNKY MONKEY: TRY THIS ON FOR TASTE

For those of you struggling to “give up” your ice cream addiction, alternate your Ben and Jerry’s with this
2 tbsp Almond Butter
1tsp Flax Oil
handful of dates
1 large banana
1 1tbspoon raw cacao powder
a few ice cubes
:0

I DID IT :0

“The year-long teacher training with South Boston Yoga owner David Vendetti begins with a week intensive in August, with continuing weekends through Summer 2010. Only a few spots left! Join us for the third run of this amazing program, whether to become certified to teach yoga or to deepen your own personal practice.”

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For the past 6 months I have been contemplating getting a “real” yoga certification. Yoga has evolved into a huge part of my life since I first stepped onto my mat in 2006. I have an AMAZING community here at Punch and an audience who is open for anything thrown their way ;) So my decision benefits everyone :) To achieve my dreams in the future I must have a thorough back round in yoga and who better to help me than David Vendetti. So after months, the contemplating is over!

My journey begins in August.

Two of my boyz ;)

aaron and kevHere are Aaron Horton and Kevin McCarthy this morning 6/10/2009. AWWWWWWWW

Aaron has worked so hard these past six months and here is his story :)

In the middle of December, after three and a half months of training infrequently at Punch (two to three times a week), and after a month of stress eating and even less exercise while completing finals for my first semester of grad school, I weighed 217 pounds. I went back to Denver for a month for winter break and made myself resume regular exercise. When I came back to Boston, I decided that I needed to get serious about working out and about getting into shape. I had talked to Kevin McCarthy a few times about a nutrition plan through the gym and decided that I needed to prove to myself that I could stick with a regular exercise program before I got serious about nutrition. After seven weeks of kettlebell training going to the gym at least 4 days a week, I got Bonnie LeFrak’s email address from Kevin and got the details on her 12 week program. By the time I started the nutrition plan, I had already lost about six pounds and had a body fat percentage of 19.2. After the first month of 4-5 days a week of classes I lost 11 pounds, putting me at 200. My target was initially 195 pounds, but when I added the small group training to my schedule, I hit my target so quickly that I decided to go for 190 lbs. I reached this goal after another six weeks of exercise and nutrition with a body fat percentage of 14. So right now I’m in the maintenance phase, but I still work out every weekday at Punch.

:) This Thursday Aaron is starting on his next journey….

YOGA with yours truly

Kicking Cancer’s AS*ana

Thursday June 18th (MY FAVE WORKOUT LINE) Lululemon is sponsoring a fun laid-back evening under the stars to raise money for the Leonard P. Zakim Center for Integrative Therapies.

Come to SOUTHIE and aid in the fight against cancer!

6-10pm Macallen Building Roofdeck

141 Dorchester Ave. South Boston, MA

lulu

The night will start at 6pm, there will be hors d’oeuvres all night donated by Franklin cafe, open bar (beer, wine, and a signature lululemon drink), an amazing silent auction, live band and 4 speakers from the Zakim center (2 patients and two providers from the center.

Tickets are $75 (all but $30 is tax deductable)

If you are interested, make a check out to Kicking Cancer’s Asana and drop it off at your nearest LuLu store or mail it to

Liz Katz
1865 Beacon Street
Waban, MA
02468
There is also set up a paypal account if you would like to pay by credit card. the link is below.

RAWbert’s Organic Garden

To start I chose the Super Green with Ginger; an elixir with celery, apple, KALE, parsley and lime.

My boyfriend went the safe route with a lemonade ;) (one full lemon and agave nectar)

We started with the Spring Rolls-

veggies, bean sprouts and herbs in flax coconut dehydrated wraps :)

(IT’S BEEN FOREVER since I had ANYTHING RESEMBLING BREAD)

Moved on to the Pad Thai-

julienned veggies carrot and bean sprouts in an almond butter sauce with cashew

SO FRESH

If you know me at all you know I LOVE SUSHI, so we also tried out the Macadamia Avo roll (organic maki sushi)-

Macadamia miso paste, avocado, mung bean, bell peppers and cucumber

AMAZING

We also tried out the sampler

Thai dumpling, Falafel, Hummus (made of zucchini) and Mini Sunburger

I cannot say enough good things about RAWbert’s Organic Cafe. I went home with TWO new “cook”books as well as a satisfied mind and body. I can’t explain how awesome it was for me to have the freedom to roam the entire menu and get whatever my eyes liked and know that my stomach wasn’t going to disagree with it.

My point is, don’t ever just accept a diagnosis, bad news, or a set back, EXPLORE and SEEK OUT ALTERNATIVES :)

AND GUESS WHAT!?!?!?!?

Newton is getting a similar restaurant THIS SUMMER :) So GET EXCITED

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