Oldsmar P-Fit - The Platinum Standard of Fitness

Oldsmar P-Fit is Teaming with Feeding Tampa Bay with a Food Drive!

Because we truly believe in giving back to the community that gives to us. We will be accepting donations on location during business hours until from now until May 30th. If you have any questions, reach out to Kayla!

Thank you for helping us, help the community! With all of us together, we can truly make a change.

Check back each month to see how we're giving back, each month Oldsmar P-Fit will host a charity for the community. 💙💪🏻

See you in class! 💙💪🏻

▀▄▀▄▀▄ 𝙃𝙚𝙧𝙚'𝙨 𝙮𝙤𝙪𝙧 𝙁𝙧𝙞𝙙𝙖𝙮 𝙁𝙞𝙩 𝙏𝙞𝙥 ▀▄▀▄▀▄

Make time for yourself, you deserve at least 30 minutes a day with us!

This Week's Athlete of the Week is Sandy!!!!!

Sandy comes every single morning, and gives it 110% and no challenge seems to scare her away! Everyone give her a big 👏🏻 Keep up the great work!

Don't miss Infusions Cafe in house next Monday, April 24th for all your infusion and health needs!!!!

Want some extra pep in your step? How about a super charged immune boosting injection! Book now to reserve your spot. Quantities limited! Big savings for first time clients. Now 24.95 for the month of April

𝗥𝗲𝗰𝗶𝗽𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗗𝗮𝘆: 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗮𝗻𝗱 𝗖𝗼𝘂𝘀𝗰𝗼𝘂𝘀 𝗦𝘁𝘂𝗳𝗳𝗲𝗱 𝗣𝗲𝗽𝗽𝗲𝗿𝘀

🫑𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉𝓈:

• 6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright

• Two 28-ounce cans fire-roasted tomatoes

• 1 cup Israeli couscous

• 1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried

• Kosher salt and freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 1 medium onion, chopped

• 1 medium zucchini, finely chopped

• 6 cloves garlic, minced

• 3 cups loosely packed baby spinach
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• 1/4 teaspoon red chile flakes, optional

• One 7-ounce block feta cheese, drained and crumbled

• 1/2 cup chopped fresh basil (about 12 large leaves)

📝𝒟𝒾𝓇𝑒𝒸𝓉𝒾𝑜𝓃𝓈:

• Preheat the oven to 375 degrees F.
• Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
• Drain the tomatoes in a colander set over a medium bowl.
• Reserve the juice and set the tomatoes aside over a plate to catch any residual juices.
• Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
•Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes.
•Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes.
•Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.

🥣𝒯𝑜 𝓂𝒶𝓀𝑒 𝓉𝒽𝑒 𝓈𝒶𝓊𝒸𝑒:

• Combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine.
• Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes.
• Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes.
• Remove from the heat.
• Fold the feta and basil into the couscous filling.
• Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down.
• Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
• Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes.
• Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy.
• Let rest for at least 15 minutes before serving.

* Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

How are we doing?! Leaving a Google or FB review to let us know, will help us better serve you and the community! Thank you for being a part of the P-Fit Family! 💙💪🏻

Tomorrow is Hump day....you know what that means! CORE DAY!!!

We have Kayla in the morning and Steve coming in for Afternoon classes! We'll see YOU tomorrow! 💙💪🏻