Incremental Fitness

Incremental Fitness helps individuals 50 years and up continue to enjoy their life with strength, agility and confidence!

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Healthy Recipe, Mango-Lime Piri Piri Drumsticks

Piri piri is a tangy-sweet hot pepper sauce with African and Portuguese roots often sold in bottles, and for which there are as many recipes as there are barbecue sauce. Lerato Umah-Shaylor, a Nigerian food writer based in the UK, created her own version that’s as nutrient-rich as it is flavorful for her new cookbook, “Africana,” (Amistad, $37.50). This slight adaptation features drumsticks for a summery, easy-to-serve presentation, but thighs or other chicken pieces would work just as well. Serves 4-6. RECIPE HERE – Susan Puckett

Chicken and marinade:

• Juice of 2 limes
• 2 to 3 pounds chicken drumsticks (or thighs, or a combination)
• 2 teaspoons fine sea salt
• 2 garlic cloves, peeled and finely grated

Mango-Lime Piri Piri Sauce:

• 3 medium mangoes, peeled, stoned, and roughly chopped (about 3 cups)
• ½ medium yellow onion, peeled and roughly chopped
• ½ red bell pepper, stemmed, seeded, and chopped
• 1 scotch bonnet, habanero, or bird’s eye chile, stemmed and seeded (or 2, if you prefer more heat)
• 2-inch piece of ginger, peeled and roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 1/3 cup vegetable oil (or more, as needed)
• Juice of 2 limes and zest of 1 lime
• 2 teaspoons smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• Sea salt to taste

For serving:

Chopped fresh cilantro and lime wedges

1. Marinate the chicken: At least 2 ½ hours before serving, in a large bowl, combine the lime juice, salt, and garlic. Add the chicken and massage into every nook to coat well. Adjust one oven rack in the center of the oven and another rack about 5 inches under the broiler.
2. Make the Mango-Lime Piri Piri: In the container of a blender or a food processor, combine the mangoes, onion, bell pepper, chile, ginger, garlic, oil, lime juice and zest, paprika, and allspice. Puree to make a smooth sauce, adding a little more oil if too thick. Sprinkle in the thyme and oregano and stir to combine.
3. Spoon enough of the sauce into the bowl to coat the chicken heavily, reserving the remainder for a side sauce. Cover and refrigerate the chicken or 2 hours or overnight.
4. In a small saucepan, combine the remaining sauce with the vinegar and cook over medium-low heat for 10 minutes. Season to taste with salt. (Sauce may be stored in a sterilized jar in the refrigerator for up to a month.)
5. Remove the chicken from the refrigerator about 30 minutes before serving to bring to room temperature. Preheat the oven to 400 degrees.
6. Place the chicken on a sheet pan and roast for 15 minutes, brush with some of the piri piri sauce, and continue roasting for 15 minutes longer.
7. Remove from the oven, preheat the broiler to high, and broil for about 10 minutes, turning the drumsticks halfway through, so they are nicely charred all over.
8. Brush with a few more tablespoons of the sauce, scatter cilantro over the top, and serve with remaining sauce and lime wedges.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at


Healthy Recipe, Roasted Whole Peppers with White Beans

Fresh bell peppers, with their meaty texture and robust flavor, can make a healthy and filling stand-in for meat if served whole. In this rustic vegetarian dish, adapted from the New York Times, the peppers are roasted until the skins are caramelized, then served atop well-seasoned white beans and greens. A crumble of feta — and a dollop of yogurt if you so desire — adds a cooling touch. Pita or crusty bread soak up more of the juices. Serves 4. – Susan Puckett

• 4 red bell peppers (or any color)
• ¼ cup extra-virgin olive oil, plus more for serving
• Salt
• 3 cups cooked white beans (or two 15-ounce cans), rinsed
• 3 to 4 cups stemmed, chopped kale, spinach, or other dark leafy greens
• 1 large garlic clove, finely grated
• 1 tablespoon harissa paste or sauce (or ½ teaspoon smoked paprika)
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Freshly ground black pepper
• ½ cup crumbled feta cheese
• 1 tablespoon vinegar (any kind) or lemon juice, plus more, if needed
• Plain yogurt and warmed pita or crusty bread for serving, optional

1. Preheat the oven to 400 degrees. In a large cast-iron skillet, toss the bell peppers with 2 tablespoons of the oil and season lightly with salt. Roast on their sides, flipping halfway through, until browned and starting to wrinkle, 40 to 45 minutes.
2. Transfer the roasted peppers to a plate. To the skillet, add the beans, greens, garlic, harissa or paprika, oregano, red pepper flakes, a few grindings of black pepper, and the remaining 2 tablespoons of oil. Stir well, taste for seasoning, and sprinkle with feta.
3. Set the roasted peppers on top of the beans, return to the oven, and roast until the beans are hot and the greens wilted, about 10 minutes.
4. Drizzle the beans with the vinegar. Serve each person a helping of beans along with a whole pepper. They can core and scrape out the seeds as they eat, allowing the juices within to flavor the bean mixture.
5. Serve with pita, yogurt, and more oil and vinegar on the side, if desired.

Susan Puckett is an Atlanta-based food writer and cookbook author.


Healthy Recipe, Spiced Fish with Fennel, Tahini, and Pine Nuts

Tahini, that sesame seed paste best known as a component of hummus, is full of anti-inflammatory mono-unsaturated fats and essential nutrients. And its light, nutty flavor lends itself to a multitude of dishes beyond the popular chickpea dip. By blending it with ice water and a squeeze of citrus, it becomes a creamy, dairy-free sauce for this knock-out fish and vegetable casserole adapted from the famous New York spice maker Lior Lev Sercarz’s new book, “A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes.”

The simple spice blend used for seasoning the vegetables and fish calls for tangy, earthy sumac and Aleppo pepper, a mildly hot, slightly sweet chile flake that mat be a little tricky to find but are well worth adding to your spice rack. If you don’t want to search them out, though, you can make your own blend with cumin, paprika, and a pinch of cayenne, or any other combination of warm Mediterranean seasoning. The flavor will be slightly different, but it will still taste delicious. Rice, couscous, farro, or any grain would make a great side. Serves 6. RECIPE HERE – Susan Puckett

• 1 teaspoon ground cumin
• 1 teaspoon ground sumac
• ½ teaspoon Aleppo pepper
• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, halved and thinly sliced
• 1 ½ teaspoons fine sea salt, divided
• 1 medium bulb fennel, halved. And thinly sliced
• 2 teaspoons minced garlic, divided
• ½ lemon or lime
• 1 ½ pounds cod fillet (1 1/2 to 2 inches thick), cut in 6 equal pieces, or other thick white fish
• 1 cup Tahini Sauce (recipe follows)
• ½ cup chopped cilantro
• 3 tablespoons toasted pine nuts

1. In a small bowl, mix cumin, sumac, and Aleppo pepper; set aside.
2. In a large, heavy-bottomed skillet with a lid, heat the oil over medium heat. Add the onions and 1 teaspoon of the salt; stir to combine. Cover and cook, stirring once or twice, until lightly browned and very soft, about 10 minutes.
3. Add the fennel, 1 teaspoon of the garlic, and half the spice blend, stir to combine, then cover and cook until the fennel is crisp-tender, about 5 minutes. Remove the pan from the heat and squeeze the lemon or lime over the mixture.
4. Spoon the fennel and mixture into the bottom of a 10-inch metal, clay, or glass pan and spread in an even layer.
5. Season the fish with the remaining spice blend and ½ teaspoon of salt. Arrange the fish on top of the fennel and onions; if the fish are 2 inches thick, put them on their sides for even cooking. Bake until the fish is about three-quarters of the way cooked, about 8 minutes. Remove from the oven and heat the broiler.
6. While the fish is baking, place the Tahini Sauce in a small bowl and whisk in half the cilantro and the remaining teaspoon of garlic. Spoon the sauce evenly over the fish and vegetables, set the pan under the broiler, and broil, turning the pan as necessary, until lightly browned in spots and fish is cooked through, about 3 minutes.
7. Sprinkle with pine nuts and remaining cilantro and serve hot.

Tahini Sauce

Makes 1 cup

• ½ cup water
• Handful of ice
• ½ cup tahini
• Juice of 1 medium lemon or lime
• Fine sea salt to taste

1. In a measuring cup with a spout, mix the water and ice and stir until very cold. Remove the ice.
2. In a medium bowl, whisk together the tahini and half the lemon or lime juice. Slowly drizzle in the ice water, whisking constantly, until creamy and smooth. (If the sauce breaks, whisk in a little more ice water a few drops at a time until it comes together.)
3.Taste and season with salt and more lemon or lime juice, if desired. If not using immediately, cover and refrigerate for up to 3 days.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at


Healthy Recipe, Salt and Vinegar Roasted Potatoes

It’s easy to scarf down a bagful of salt and vinegar potato chips in a sitting. This recipe, adapted from one in The New York Times, captures that irresistible taste in a side dish that’s all-natural, filling, nutrient-rich, and a great source of energy. Soft, flaky sea salt adds subtle crunch and bursts of clean, bright flavor. With the balance of vinegar, only a sprinkle should do the trick. Serves 4-6. — Susan Puckett

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar or wine vinegar, plus more if desired
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds Yukon gold or red-skinned potatoes, scrubbed and cut into 1-1-inch chunks
• Minced chives or green onion tops, for serving (optional)
• Flaky sea salt, for serving


1. Preheat the oven to 425 degrees. In a small bowl, whisk together the oil, 1 tablespoon of the vinegar, salt, and pepper.
2. Place the potatoes on a sheet pan, drizzle with the oil and vinegar mixture, toss well and spread out in a single layer, cut-side down.
3. Place in the preheated oven and roast for 15 minutes; toss and roast for 15 to 20 minutes more, or until the potatoes are tender enough to be easily pierced with a fork.
4. Drizzle the remaining vinegar over the cooked potatoes, toss, sprinkle with chives or green onions, if using, and season to taste with flaky sea salt. Add an extra shot of vinegar if you like. Serve while hot.

Susan Puckett is an Atlanta-based food writer and cookbook author.


Healthy Recipe, Vegan Cacao Chile Smoothie

We all know cocoa for the chocolate-y goodness it brings to brownies and other treats. Cacao products — which include unsweetened cocoa powder, nibs, and dark chocolate — are rich in iron and other nutrients. Those labeled “cacao” and sometimes “vegan chocolate” are made from the raw bean and are minimally processed. To reap its maximum antioxidant power, cacao is best consumed uncooked, as in this rich-tasting smoothie adapted from “Trejo’s Cantina” by Danny Trejo (Potter, $28). Blended with potassium-rich bananas, nut milk, peanut butter, and dates, it’s low in sugar and fat and high in protein. A big pinch of ancho chile powder adds a hint of smoky spice. -- Susan Puckett

• 12 ounces (1 ½ cups) unsweetened vanilla almond milk
• 1 banana, peeled, broken into chunks, and frozen
• 1 pitted date, roughly chopped
• 1 tablespoon peanut butter or other nut butter
• 1 tablespoon unsweetened cacao (or unsweetened cocoa) powder
• ½ teaspoon ancho chili powder
• 4 ice cubes

1. In a blender, combine the milk, banana, date, peanut butter, cacao powder, chili powder, and ice cubes. Blend until smooth and frothy.
2. Pour into a tall glass and serve immediately.

Susan Puckett is an Atlanta-based food writer and cookbook author.


Healthy Recipe, Pasta with Scallops, Burst Tomatoes, Crispy Garlic, and Herbs

Scallops, often thought of as a luxury product, are now readily accessible in most freezer cases, and a lightning-fast way to boost the protein of a simple pasta meal without the need for cheese. This recipe, inspired by one from the Martha Stewart website, calls for either the thimble-size bay scallops, or the larger sea scallops cut in half. Their mild taste readily melds with the bold flavors of fresh garlic and tomatoes sauteed in heart-healthy olive oil, and whatever herbs you have handy. Serves 4. – Susan Puckett

• Salt
• 8 ounces whole-grain pasta
• 2-3 tablespoons olive oil
• 4 or 5 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes, or to taste
• 1 pound bay scallops (or sea scallops, cut in half and tough side muscles removed), patted dry
• 1 pint grape or cherry tomatoes
• Freshly ground pepper
• ¼ cup chopped fresh basil, flat-leaf parsley, mint, or a combination

1. In a large pot of boiling water seasoned generously with salt, add the pasta and cook until al dente according to package directions. Drain, reserving ¼ cup of the pasta water.
2. While preparing the pasta, heat the oil over medium-high heat in a large skillet. Add the garlic and red pepper flakes, and sauté just until lightly golden, a minute or less, taking care not to burn. Transfer to a small bowl and set aside.
3. Add the scallops and sauté just until lightly golden on both sides, about 2 minutes, and transfer to a plate. Add the tomatoes to the skillet and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes. Crush the tomatoes with the back of a spoon and season to taste with salt and pepper.
4. Remove the pan from the heat. Add the reserved scallops, cooked pasta, reserved pasta water, half the herbs, and butter. Toss to combine and melt the butter. Divide among bowls, garnish with reserved garlic and parsley, and serve.

Susan Puckett is an Atlanta-based food writer and cookbook author.


It’s Fall Prevention Awareness Week!
Day 6📢

As for todays.. True!!

Many individuals regardless of their age think of stretching and strengthening their body but don't consider their feet.

🤓There are studies that show correlation between foot pain and falls.

🦶🏽Issues like knee pain can be traced down the chain to the feet. Also a reduced ankle mobility can affect how we step over things, lift or squat.

Many physical therapists and other bodywork folks can help because they will notice not only how we walk but also how how feet are positioned when we are out of our shoes. Some fitness professionals are aware of this and can help as well.


It’s Fall Prevention Awareness Week!
Day 5📢

As for todays.. False!!

There is a lot to unpack here but overall it is best not to make assumptions! One of my clients had a fall after holding a hose, got wrapped up in it and tripped. I would argue that it was unavoidable…

Or there may be something easy to ensure that it does not happen again, like removing floor mats that don’t have traction. OR not wearing socks or shoes with no tread around the house.

Also if they didn’t break any bones that can be a highlight that their bone density could be good! (Always good to have that checked.) If broken bones do happen cheering them on through PT and finding ways to work around it is a good way to stay positive and get back on track.

Of course if balance, agility or coordination were part of the cause that is a good time to find ways to move, regain confidence and keep on moving.


Healthy Recipe, Strawberry Caprese Salad

Here’s a company-worthy dish that’s healthy, delicious, and makes a stunning presentation anywhere you serve it. Best of all, it requires no cooking and takes only minutes to throw together. It’s a variation on caprese, the ubiquitous Italian salad of fresh mozzarella, sun-ripened tomatoes, and fresh basil. Here, strawberries are the star, complemented with sweet cherry tomatoes that are available year-round. Use the most flavorful, highest quality olive oil and balsamic vinegar you can get your hands on for maximum effect. It’s adapted from a recipe in “The Forest Feast.” Serves 4-6. – Susan Puckett

• 16 ounces fresh strawberries, trimmed and quartered
• 1 cup halved yellow or multi-colored cherry tomatoes
• 8 ounces fresh mozzarella, torn in pieces
• 1 cup torn basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Freshly cracked pepper
• Flaky salt

1. Scatter the quartered strawberries, halved tomatoes, and mozzarella pieces on a platter.
2. Distribute the basil leaves over the top. Drizzle with olive oil and vinegar.
3. Season with a few grindings of black pepper and a sprinkle of flaky salt.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at


It’s Fall Prevention Awareness Week!
Day 4📢

As for todays.. True!!

Everyday life involves moving in various directions. Often it is is not in a straight line. We may not notice it but shifting our weight is part of moving in different directions. Also decelerating is as well, regardless how nuanced.

Like many aspects of moving better, practicing multidirectional movement does not have to happen in a controlled gym environment. Gardening is a great activity that involves many foundational moments and movement in different direction...also often holding something. Martial arts such as Tai Chi are so good for the body and mind. This movement does not have happen on land! Water classes can help some feel more steady and able to move in different directions. Aqua classes are no joke! Every fitness level can be safely challenged in those classes. Dancing is also a great way to move in different directions.

The more individuals are comfortable, and honestly don't have to think that much about moving in different directions they have more body awareness and confidence to navigate their surroundings.


It’s Fall Prevention Awareness Week!
Day 3 📢

As for todays.. False!!

It is never too early to be proactive and preventative. For instance, when it comes to balance training if you think your balance is good, what are you doing to ensure that it stays that way? It can be easy to take balance for granted until we see that it has eroded.

Progressions can include dynamic movements that can involve some creative movement…OR switching up a standing curl to a single leg curl.

Sometimes activity specific can be a way to work on it. I have been doing a lot of work on my toes and foot position to help me be a better runner. Balance and stability is a large part of that.

OR as mentioned in my first post - being aware of and finding ways of addressing other things that may affect how we move can help us down the road.


It’s Fall Prevention Awareness Week!
Day 2 📢

As for todays.. True!!

The ability for someone to get up off the floor can absolutely save their life. I don’t care how ugly it is, and if they use their hands. I don’t care how long it takes you. Active agers should be able to do that. With that comes the confidence to do things that involve getting on the floor or close enough. It does not have to be a cool named exercise like the turkish getup. I have my oldest client do dead bugs on the floor. It is by design that I have her do that. She has to get down there and back up.

I understand the fear for individuals to get down to the floor. At the same time, they need to be encouraged to find ways to to figure out a strategy to get down there. It is a big deal.


💥It’s Fall Prevention Awareness Week. 📢

Every day this week I will be sharing some things.....True vs False.

As for todays.. False!!

Too often the only thing associated with fall prevention is balance. Don’t get me wrong I feel 100% that it is key and many neglect balance training. However, there are many other aspects of movement or other things that should be on the menu or kept in mind that can negatively affect balance.

Such as...

✔️Medication side effects
✔️Foot pain
✔️Strength training
✔️Optimal Posture
✔️Cognitive ability/limitations that may affect balance

If many of the above things are neglected, not recognized, ignored, or not done...individuals may have a higher risk of injury or worse from falls.


Healthy Recipe, Black-Eyed Pea Power Bowls

Black-eyed peas and sweet potatoes are frequent sidekicks to fried chicken and gravy-laden meats. This recipe, slightly adapted from one in Jocelyn Delk Adams’ “Everyday Grand” (Potter, $32.50), gives these two nutritional powerhouses top billing in a flavor-packed one-bowl meal. Each component can be prepared ahead and refrigerated separately, so you can quickly assemble it after you’ve worked up a hunger. Serves 4. RECIPE HERE – Susan Puckett

Sweet Potatoes:
1 large or 2 medium sweet potatoes, peeled and cubed (about 1 pound)
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
Pinch of cayenne pepper

Black-Eyed Peas:
1 ½ to 2 cups cooked or canned, drained, and rinsed black-eyed peas
¼ cup chicken broth, vegetables broth, or water
2 garlic cloves, minced
2 teaspoons fresh lime juice
1 canned chipotle pepper in adobe sauce, finely chopped
1 teaspoon ground cumin
Kosher salt to taste

Curried Green Goddess Dressing:

1 cup plain full-fat Greek yogurt
1 cup mixed fresh herbs (cilantro leaves, basil leaves, fresh parsley)
2 garlic cloves
1 tablespoon fresh lime juice
1 teaspoon hot Madras or regular curry powder
¾ teaspoon kosher salt
Pinch of cayenne pepper

For serving:
1 ½ cups cooked brown rice (or grain of choice)
¼ cup thinly sliced pickled red onions (see note)
2 avocados, peeled and sliced
Fresh cilantro leaves

1. Roast the sweet potato: Preheat the oven to 400 degrees. In a medium bowl, toss together the sweet potato, olive oil, salt, cumin, paprika, and cayenne.
2. Spread the mixture out on a large, rimmed baking sheet and roast for 20 minutes. Give the mixture a stir and roast 15 minutes longer, or until the potatoes are browned and tender.
3. Meanwhile, prepare the black-eyed peas: In a medium saucepan, combine the black-eyed peas, stock or water, garlic, lime juice, chipotle, cumin, and salt and bring to a boil over medium heat. Reduce the heat to low and simmer until the flavors have melded, about 5 minutes. Remove from the heat, cover, and set aside.
4. Make the dressing: In a blender or food processor, combine the yogurt, herbs, garlic, lime juice, curry powder, salt, and cayenne, and blend until smooth.
5. To serve: Divide the grain of choice, peas, sweet potato, and avocado slices among 4 bowls. Top with onion slices, drizzle with dressing, and garnish with cilantro leaves.
6. Leftover ingredients may be refrigerated separately in airtight containers for up to 5 days.

NOTE: To make quick-pickled onions: Thinly slice a red onion and place them in a bowl. Sprinkle with a tablespoon of sugar and a teaspoon of salt, then cover with ½ cup each apple cider vinegar and hot water. Stir to coat and let the onions marinate at least 30 minutes Serve immediately or refrigerate in a tightly sealed container for up to 2 weeks.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at


Healthy Recipe, Shrimp Scampi Pasta

Shrimp scampi is an Italian restaurant mainstay, typically loaded with butter and garlic. Here’s a lighter version adapted from the Martha Stewart website, in which the butter is replaced with a smaller amount of heart-healthy extra-virgin oil. A splash of the reserved starchy liquid the pasta was cooked in bolsters the richness of the sauce without the added fat. Serves 4. – Susan Puckett

• 8 ounces angel hair or linguini pasta
• Coarse salt
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 pound large shrimp, peeled and deveined
• Freshly ground black pepper
• 4-5 garlic cloves, minced
• ¼ teaspoon crushed red pepper flakes, plus more for serving
• Grated zest of 1 large lemon
• 1/4 cup white wine
• Juice of 1 large lemon
• 1/4 cup chopped fresh parsley leaves

1. Bring a large pot of water to a boil over high heat. Add the pasta and about 1 tablespoon of salt and cook according to package directions, until al dente.
2. Reserve ¼ cup of the pasta water, then drain the pasta.
3. Meanwhile, heat a large sauté pan over high heat. Add 1 tablespoon of the oil and swirl it to coat the pan. Add the shrimp in a single layer and season with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining tablespoon of oil, the garlic, and the red pepper flakes. Stir constantly for another minute, or just until pink on both sides (take care not to overcook), adjusting the heat to avoid burning the garlic.
4. Add the lemon zest and white wine to the shrimp. Cook and stir about a minute more. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine.
5. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

Susan Puckett is an Atlanta-based food writer and cookbook author.

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Videos (show all)

It’s Fall Prevention Awareness Week!Day 6📢 As for todays.. True!!Many individuals regardless of their age think of stret...
It’s Fall Prevention Awareness Week!Day 5📢As for todays.. False!!There is a lot to unpack here but overall it is best no...
It’s Fall Prevention Awareness Week!Day 4📢 As for todays.. True!!Everyday life involves moving in various directions. Of...
It’s Fall Prevention Awareness Week!Day 3 📢 As for todays.. False!! It is never too early to be proactive and preventati...
It’s Fall Prevention Awareness Week!Day 2 📢 As for todays.. True!! The ability for someone to get up off the floor can a...
💥It’s Fall Prevention Awareness Week. 📢 Every day this week I will be sharing some things.....True vs False.  As for tod...
I am excited to share that I will be on the airwaves in my webinar for my fellow fitness professionals… Exercise Strateg...
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