CustomFit Training Center

Savannah Races for Runners & Walkers of All Paces & Ages!

8/8 - Mentor Run 5K
8/15 - Ninja Pooler 5K/10K/Half Marathon
8/22 - WFHS Class of ‘81 Community Walk/Run 5K
8/22 - Miles to Margaritas 5K/10K

Plenty more details on running and walking clubs and races at fleetfeetsavannah.com, savannahraces.com, savystrider.com and healthysavannah.org 🙂

“Back to School” SUPER SATURDAY
August 1st at 9:30am

Let’s learn and discover and innovate together! Get back to class this Saturday to exercise brain and body, and even to improve your outlook on life. Trainer Olivia will meet you in the Center with a very intelligent — and challenging — workout design.

We’d love to have the “classroom” all set up for you so please register no less than 2 hours prior to the start of class. And bring a friend to get your Friendvitation benefits!

Register here for live or zoom class at https://customfitcenter.pike13.com/group_classes/165371

Your Zoom pass is your ticket into the Center from where ever you are. We have done our best to make the platform work to improve our interaction with you. Please share your feedback with us as we go along so we can make it work even better for you!

Your Zoom class sessions are also live at CustomFit Center, with happy sweaty teammates in the Center. We may use equipment you don’t have, but our instructors will recommend options for you. Your instructor may choose to mute or unmute your audio before or during class, to minimize distraction for live and Zoom class participants.

Let’s Zoom in good health!

https://customfitcenter.pike13.com/pack_products/677024

Salsa Verde

Ingredients:
1 tablespoon Dijon mustard
4 anchovy fillets
1 garlic clove, peeled
2 cups fresh flat-leaf parsley leaves
1 cup fresh basil leaves
1 cup fresh mint leaves
¼ cup fresh oregano leaves
2 tablespoons capers
1 teaspoon grated lemon zest
¼ cup lemon juice
1 tablespoon sherry or red wine vinegar
½ cup extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch of red pepper flakes

Method:
In a food processor, combine the mustard, anchovies, and garlic and pulse a few times. Add the parsley, basil, mint, oregano, capers, lemon zest and juice, and vinegar and pulse until the mixture is finely chopped.
Add ¼ cup of the olive oil, the salt, pepper, and pepper flakes. Pulse until the mixture comes together. Transfer to a bowl and stir in the remaining ¼ cup olive oil.
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.

Recipe/📸: https://drhyman.com/blogs/content/salsa-verde?_kx=PxaTtbrybitJZJY-PCer1GaCyZqv0D3YvUADeClDup_S-vQsTB77BJsRj8ahxigO.HKMsXE

SUPER Saturday - August 1st at 9:30am

Super Saturday occurs the first Saturday of each month, with a fun theme and/or a special guest instructor!

Please click below to register no less than 2 hours prior to the start time. If you can’t attend or zoom live, ask for the zoom video and workout wherever you are!

Register here for live or zoom class at https://customfitcenter.pike13.com/group_classes/165371

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We 💚 reviews like these!

Baked Feta w/Tomatoes and Chickpeas

Ingredients:
8-ounce block feta
1/2 cup olive oil
1 1/2 to 2 pints (3 to 4 cups) cherry or grape tomatoes
4 garlic cloves, thinly sliced
1/2 of a red chili pepper, thinly sliced
Kosher salt
Freshly ground black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
2 to 3 tablespoons fresh chopped herbs (parsley, cilantro, mint, dill, basil, or rosemary, or a mix)
Flatbread or toasted pita wedges (gluten-free, if needed), for serving

Directions:
Heat oven to 400°F.
Place feta in the middle of a 9×13-inch or other 3-quart baking dish. Pour olive oil over it and around the pan. Add tomatoes to the olive oil. Sprinkle tomatoes with garlic, 1/2 teaspoon kosher salt, and a few grinds of black pepper and toss to coat with oil. Scatter chili pepper over feta.
Roast for 15 minutes, until tomatoes begin to release some juices. Add chickpeas to tomatoes around the feta, plus more salt and pepper, stirring to coat them with the oil. Return pan to the oven and roast for another 10 minutes or until tomatoes are as juicy as you’d like them to be.
Transfer the dish to the broiler part of your oven, or crank the oven heat as high as it goes. Broil for about 5 to 8 minutes, until the tomatoes and feta take on a little color.
To serve/eat, you can stir the softened feta into the tomato-chickpea mixture or you can do as I did, and leave it intact in the center, spooning some with each serving of the chickpeas and tomatoes. Scatter with herbs.

Recipe/📸: https://smittenkitchen.com/2021/02/baked-feta-with-tomatoes-and-chickpeas/