Happy Saturday sweet friends!
We have missed being in the studio with you, but hope you have enjoyed this holiday season spent celebrating with family and friends! Keep exercising and drinking that water! We beleive in you!
As the New Year approaches, we hope that you are preparing for your BEST year yet! We look forward to hearing all that you want to accomplish this coming new year and we want to help you achieve all your goals! Check out our January Jump Start packages and find the package that works best for you! This will help you kick start your new year, new you! To purchase, you can go to our app HERE or website HERE!
In preparation for you new year, here are three great recipes to try! Great for a New Years Eve Dinner! More easy healthy recipes will be in ourJanuary Jump Start Packages! The Jump Start meal plans, workouts, accountability and inspiration will help you kick start your New Year! To purchase, you can go to our TransFit website HERE or TransFit app HERE!
Walnut-Crusted Pork Tenderloin
- 1 pork tenderloin
- 1 Tbsp. paprika
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1.5 Tbsp. mustard powder (I used regular mustard because I was out!)
- 1 tsp. pepper
- 1 1/2 tsp. salt
- 1/2 cup walnuts, chopped
Preheat oven to 375 degrees. Wash the pork tenderloin and pat it dry with paper towel. Mix the dry ingredients together (except the walnuts) and then rub all over the tenderloin. Next, cover the pork with the chopped walnuts (save just a few of the walnuts). Lightly spray a baking pan with olive oil spray and then place the tenderloin in the center of the pan and roast for 30 to 35 minutes. All ovens vary, so just check the pork with a meat thermometer to ensure it’s done (145 degrees). Serving suggestions: serve a few slices over a bed of your favorite greens sprinkled with the remaining chopped walnuts. Drizzle with your favorite vinaigrette dressing & enjoy!
Maple Roasted Sweet Potatoes
- 4 small sweet potatoes peeled & cut into 1-inch cubes
- 1/4 cup maple syrup
- 1/4 cup extra-virgin olive oil
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon fresh black pepper
- 2 small shallots diced
- 2 tablespoons balsamic vinegar
- Preheat the oven to 400 degrees F.
- In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized and soft, about 25 -35 minutes. Be sure to check them after 15 minutes and stir, if needed.
- Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
- Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.
New Year Salad
- 6 cups fresh baby spinach
- 1 pint raspberries
- 1 avocado, diced
- 4 ounces crumbled gorgonzola or goat cheese
- 1/4 cup sliced almonds, toasted
- half a small red onion, thinly sliced (optional)
- raspberry vinaigrette(recipe below)
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
- ½ cup raspberries or 1 TBSP raspberry preserves
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place all ingredients in a blender and blend until smooth.
- Adjust honey to taste.
We can't wait to see you in the studio on TUESDAY! Make sure to register for sessions in advance, so that we can prepare the best new workout for you!
For all of our Holiday Extravaganza participants, weigh-ins will begin on January 2nd and end on January 12! If you have any questions, please email us at firstname.lastname@example.org.