07/28/2022
Please help us in our search for a Pilates instructor for our Wellesley location. Part time work, a couple days a week to start, beginning in September. If you are interested, or know of anyone please private message me. Thank you!!
11/26/2020
Wishing you all a safe and Happy Thanksgiving! 🦃🍁🍽
07/06/2020
Our doors have reopened and we can't wait to welcome you back! Please visit https://www.teammatesfitness.com/ -plan to see what we're doing to keep you safe and healthy.
05/04/2020
Monday Motivation: Stay the path TeamMates family! Keep walking, working out, eating as clean as you can—good intentions all the way. And when you falter, put on your big boy and big girl pants...and hope that they fit! 🤣
04/17/2020
Thanks to my college friend and illustrator Norm! Just a little humor to get us through these tough times!
04/16/2020
We have a new favorite salad—no cooking required! This salad is light and refreshing. Makes 2 servings.
1. Dice 4 Roma tomatoes (or halve cherry tomatoes) & 2 avocados. Add to bowl.
2. Add 6 ounces small fresh low-fat mozzarella cheese balls.
3. Add 1/2 cup freshly chopped basil.
4. Toss with Tessemae’s Organic Basalmic Vinagrette. Salt to taste.
Enjoy just like that! Or serve it over a bed of arugula! YUM!
04/14/2020
It’s been one month today since we temporarily closed our doors. We miss our TeamMates family. Stay strong, inside and out ♥️ So looking forward to seeing you all on the other side!
04/02/2020
“With lots of extra time, I’ve been cooking more and came up with this delicious soup recipe. Hope you enjoy” - Lea
Asparagus Soup
Ingredients:
1 bundle large asparagus
10 mini yellow potatoes
1 Vidalia onion
1 tsp chopped garlic
2 tbsp olive oil
3-4 chicken bouillon cubes
(Or chicken stock but the cubes have great flavor)
8 cups water
Fresh ground pepper
Directions:
1. Add olive oil to pot and heat.
2. Chop asparagus, onion and potatoes into chunks and add to pot. Add chopped garlic.
3. Continue stirring for about 10 mins until the onions and asparagus soften a bit. Potatoes will still be hard.
4. Add 8 cups water and chicken bouillon cubes to pot and bring to a boil. Reduce heat and simmer on low for 25 plus mins or until potatoes are soft.
5. Let cool and purée in blender/food processor.
Bouillon cubes are salty so only add fresh ground pepper to taste.
Serve with croutons and a drizzle of olive oil.
Bon Appetite!
03/27/2020
Isolation Day 10
Revisiting our New Year’s Resolutions!
Thanks to my college friend artist Norm Dinner for making us smile today!
03/18/2020
As a small business, it pains us to have to keep our doors closed, but it hurts our trainers who work hourly even more. We need your help to help them.
While stuck indoors, we want you, our TeamMates clients, to stay fit and healthy so that you may better manage these stressful times. Please consider scheduling a remote personal training session where 100% will be given to our trainers. This helps us, help them. Thank you for your continued support.