Thoughts from our blog archives.
Congratulations! You’ve found us, and we’re thrilled! If you like what you see on our site and are ready to take the next step, please click the Book Now button in the top right corner up there. This takes you to our scheduling service to book your Strategy Session. This is an appointment with owner/founder, Kevin Martin, where we will discuss goals, exercise history, any concerns, and your schedule. We will make sure Plank is the right fit for you. The Strategy Session lasts 20-40 minutes, and there is no charge for this appointment. Thanks for visiting our site, we hope to meet you soon! -Kevin & the Plank Team
We’re loving this simple description of Original Strength: “The Big 5 RESETS – all honor the three pillars of human movement. These pillars are supposed to uphold and support you throughout your entire life. They make you strong from the inside out.”
What Does OS Really Do?
This is our version of open house meets client appreciation + game night! Stop by on your way
home or on your way out, say ‘hi’, grab a light snack, and play a yard game on the turf! We
appreciate you and would love the chance to thank you in person…AND we love meeting new people, so feel free to bring a friend or family member!
March 2nd will include an optional potluck, so please bring a savory dish/recipe if you plan to eat dinner with us. Beverages (non-alcoholic) will be provided. To help us plan, please let
us know you’re coming here (but if you forget, come anyway, we’d love to see you!).
Super Bowl party coming up? Want some healthy AND delicious recipes to share with your “team”?
Baked zucchini fries
Baked spiced chickpeas
Baked stuffed sweet potatoes
ZUCHINI FRIES :
- 4 medium (7 oz each) zucchinis, ends trimmed
- 3 large egg whites, beaten
- 1/4 tsp kosher salt
- fresh black pepper, to taste
- 1 cup seasoned almond flour or gluten-free flour blend
- 2 tbsp grated Pecorino Romano cheese
- 1/4 tsp garlic powder
- 1/2 cups marinara sauce for dipping (read the labels to avoid one with added sugars)
- In a small bowl, beat egg whites and season with salt and pepper. In a zip-top bag, place flour, garlic powder and cheese and shake well. Line pan with parchment paper and set aside.
- Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with marinara sauce for dipping.
STUFFED SWEET POTATO SKINS:
- 6 small sweet potatoes (about 2 ¼ pounds)
- 1/2 tablespoon taco seasoning
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 cup refried black beans
- 3/4 cup salsa
- 3/4 cup shredded cheddar
- 2 scallions, thinly sliced
- 1 tablespoons chopped cilantro
- Preheat oven to 400 degrees F. Adjust oven rack to center of oven.
- Place whole sweet potatoes on a sheet pan covered in foil or parchment, poke each a few times with a fork. Bake until fork tender, 40-45 minutes. Allow to cool for 10 minutes. Switch oven from bake to broil. Meanwhile in a small bowl combine black beans with taco seasoning.
- Cut sweet potatoes in half and carefully scoop out flesh with a metal spoon, leaving about ¼-inch of flesh intact.* Place potatoes, skin side up back on the sheet pan, top with pinch salt and pepper, and broil for 2 to 3 minutes. Remove skins from oven, turn over and fill each with black beans, 1 tbsp salsa and 1 tbsp cheese then return to oven to broil 2 minutes more.
- Top with each skin with scallions and cilantro and eat right away.
*Scooped sweet potato can be stored in an airtight container for 2-3 days. I like to mix it with just a smidge of butter, milk, salt and pepper and serve it alongside chicken breast.
Crispy Roasted Chickpeas:
- 2 15-ounce cans chickpeas
- 2 tablespoons coconut oil
- 1/2 to 3/4 teaspoon salt
- 2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs
- Heat the oven to 400°F: Place an oven rack in the middle of the oven.
- Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
- Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
- Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
- Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
- Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
“It took me decades of working out at a gym doing cardio and then weights almost daily to finally burn out on it all. I love to exercise, but found myself unmotivated a few years ago to continue with the same workout on the same equipment. I was thrilled to find Plank and get out of my exercise rut. The strength and endurance I build there helps me in all of my other sports and daily activities. I feel challenged by the workouts, but not unsafe. I love the people, the trainers, the atmosphere, and philosophy at Plank. It is not a regular gym. It is a great place to become more fit and enjoy the process.” -Linda Y.
Thank you Linda; we are honored and humbled by your kind words! Keep up the good work!
At this point, it’s becoming a tradition. Again this November, we challenge you to take a break from sugar between the upcoming holidays. Help us bring some awareness, and an excuse/reason to at least pause the excessive amount of this insulin – spiking, fat-storage-causing, insanely-addictive, often-hidden, inflammation-increasing,…we could go on, but will stop there…stuff. You may not want to (opiate receptors in the brain), and you may think you should, but we know you can. Challenge accepted? (It starts Friday!)
Announcing…Fall Potluck Social next month! Please join us to see our Plank friends and family in different attire than usual, ha! High fives and fist bumps are welcome. Bring a friend!
Back by popular demand! Learn the art/skill of meal planning and prepping, so you can reach your goals while eating delicious, healthy meals. Why is this going to change your life? It will save you time from cooking throughout the week, eliminate food waste, and prevent last-minute decision making (convenience foods).
Join us Tuesday, September 19, at 6pm! Enroll here.
Well, we made it through the Summer break, & now, for many of us, it’s time to get those kids back to school. Here are our top 5 helpful lunch ideas for those of you with kiddos:
- Try and let your kids be involved when you are choosing foods for their lunch.
- Pre-chop veggies and fruits and keep them contained in the fridge.
- Certain items can stay frozen and will easily thaw by lunch time.
- Kids bento boxes make it easier for each food item to have its own space (Pinterest is a great resource for some inspiration).
- Use cookie cutters to make your kid’s foods into fun shapes! Have fun, and get your kids involved as much as possible as you are planning ahead.
What are some of your lunch ideas? We’d love to hear them!