Last September, I stumbled upon Precision Fitness! I was tired of being tired, hurting and just not being able to do things with my kids anymore, or work in my yard during the Spring/Summertime. Little did I know finding Dustin would change my life! So, with a recommendation of a friend, I setup an appointment. I was expecting to sign up, and start my new exercise regime…was I wrong!
My first appointment, we went over my health issues, goals, etc. My main goal was to gain upper body strength, which I thought was just from me not using my muscles like I had in the past, so they were weak. I had been in pain in my shoulders/neck and back for several years and it was gradually getting worse. Dustin explained to me that he could not let me begin an exercise regime until I was pain free. I was thinking at this point – ha, yeah right! This is a fitness program, not a pain management office – again – dead wrong…LOL! After working with Dustin for a few weeks, I regained the use of my right arm with NO pain! I was stunned! Weeks to follow, gained the use of my left arm. Over the past 6 months, every pain that I have had – we have worked on in order to get me PAIN FREE!
In the meantime, I had talked with Dustin about my 11-year-old son who sustained a concussion in Football over the summer and was having issues walking specifically – without being in tears. Now, at the time, it didn’t occur to me there was anything related to his pain and his concussion except it was in both feet and extremely painful for him 100% of the time. I brought him in to see Dustin and he walked with a pain level of 10 (scale of 1 to 10) and walked out with a 1!!! Over the next few weeks of taking him in multiple times, his pain disappeared and he was 100% pain free! He still goes in each week to work on some other things that need improving…. Dustin was a lifesaver! Seeing your child in pain and no one being able to do anything about it is horrifying! Precision Fitness changed my life and I look forward to continuing working with Dustin and his team! Not only am I glad to call him my Personal trainer, but my friend!!
- 1 cup long grain rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 Tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 Tablespoons chopped cilantro
Combine the rice, chicken broth, salt and ground cumin in a large saucepan or skillet. Bring to a boil over medium-high heat. Cover with lid then reduce heat to medium-low. Let simmer 20 minutes.
Remove from heat, but keep lid on. Let stand with lid on for 10 minutes. Remove lid and add in lime juice, zest and chopped cilantro. Fluff with a fork and serve warm!
- 1 lb. boneless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper
- 3 garlic cloves, minced
- 1 medium sweet potato, peeled and diced
- ½ cup chicken broth or water
- ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red chili flakes
On a plastic board, cut the chicken into small pieces and season with salt and pepper.
In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside.
In the same skillet, add sweet potato and chicken broth. Cook for about 7-10minutes or until the sweet potato is cooked.
Add asparagus and cook for about 4-5 minutes. Season with salt, pepper and red chili flakes.
• 2 handfuls spinach or kale
• 1 lemon, peeled an seeded
• 1⁄4 cup pineapple
• 1 golden delicious apple, cubed
• 1 coin size slice of ginger
• 1⁄2 scoop grass fed or hemp protein powder
• 4 cubes ice
* If more sweetness is desired, add a little honey.
Process greens first with a little water until smooth. Add the rest of the ingredients and enjoy.
• 4-5 cups baby carrots
• 1/4 cup olive oil
• 4 cloves (2 teaspoons) minced garlic
• 3 Tablespoons grated parmesan cheese
• 1 to 2 Tablespoons panko bread crumbs, optional
• 3/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground black pepper, more to taste
• Chopped parsley, optional
Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
Place the olive oil, garlic, Parmesan, breadcrumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
Bake for 20 – 25 minutes, or until tender. Toss with a spatula half way through.
Remove from oven and serve immediately. Top with fresh parsley if desired.