Back 2 Basics Training

New year. New goals. New strength. 💪
From L1FT CYCLE and Spin & Sculpt to Booty-Camp and Adult Jiu-Jitsu, our classes are built to burn, build, and challenge you at every level. Ride hard, Roll, lift strong, and train with purpose—this is where results and community meet.
Train smarter. Get stronger. Join the movement.

My love
50 years ago,God did something
really special. He created a perfect man for me.
My love, today I celebrate the amazing man you are. I hope you feel loved, valued, and appreciated. I love you with all my heart forever and always ❤️
Happy Birthday my ❤️😘🎉🙏🎂

Breaded Chicken, arugula salad 🥗

Ingredients:
For the chicken:

2 chicken breast
1/4 cup of flour
Two large eggs
1/4 cup Panko breadcrumbs
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese.
Salt and pepper
Avocado oil spray

For the salad:

One bag of arugula
Handful of cherry tomatoes, sliced in half
1/4 cup shaved Parmesan cheese, plus more for serving
Freshly squeezed lemon juice
Olive oil
Salt and pepper

1. Preheat the oven to 450° and prepare baking sheet with parchment paper, set aside.
2. Working one at a time, place the chicken breast in between two pieces of plastic wrap, and pound with the flat side of the meat mallet until 1/4 inch thick. Season with salt and pepper on both sides.
3. Set up your dreding station. At the flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and Parmesan in a third large shallow bowl.
4. Coat both sides of each chicken breast in flour, then eggs, ( letting excess drip off) then the breadcrumbs mixture, pressing the breadcrumbs on with your fingers, place the chicken on the parchment paper baking sheet
5. Spray the top of the chicken cutlets generously with oil and bake for 15 minutes until the internal temperature reaches 165°. Or flip it over and back for another 10 min. Option to broil at the end for one to two minutes to get the top of the cutlets extra golden brown.
6. While the chicken bakes, add the arugula, cherry tomatoes, Parmesan to bowl. Dress to taste with the lemon juice, olive oil, and salt and pepper.
7. Serve the chicken with a generous amount of arugula salad, and sprinkle some cheese on top.
Bon appétit 😋Enjoy!!!

We are so proud of you Vanessa ❤️💪🏼😘
・・・
In August 2023 I had Fatty Liver Disease and was advised by my doctor to start making healthier choices and to quit drinking. My liver was enlarged, had scarring and everything was inflamed. I joined Back2Basics and started making changes 🙌🏻 I was feeling better little by little, but, life wanted to jump me one last time. Fast forward to August 2024 I had been struggling with depression, anxiety, fatigue, I was at my heaviest, no motivation and I was experiencing symptoms that were quite alarming. “We got your lab, CT scan and Ultrasound results. You have Liver Cirrhosis that is no longer reversible, transplant waiting list, you need to talk to your family, you have 3-6 months…” anything said after that was just noise. I had officially hit my rock bottom. The End. Sob Story Over!!!

Here I am today 7 months later to the day, alive, sober, loving myself and still annoying everyone who loves me. Thank you for guiding me through my journey that has helped and is continuing to help me reach my goals. thank you for checking up on me during that rough time. Keeping me motivated and mentoring me through this healing journey. You both are Simply the Best is more than just a gym it’s a second home to me ♥️

🩷🩷🩷💐💐💐❤️❤️❤️

Mediterranean Baked Chicken😋

INGREDIENTS

  
* 8 Chicken thighs I used bone-in chicken thighs
* 1 Lemon
* 2 Tablespoons lemon juice
* ½ Tablespoon garlic granules
* 2 medium onions, sliced
* ¼ cup avocado oil
* 1 Tablespoon mediterranean 7 spices ( recipe below)
* Salt and black pepper

INSTRUCTIONS

 
* Prep the chicken: Cut any visible fats and excess skin off the chicken thighs and transfer them to a Ziploc freezer bag

* To the chicken, add mediterranean 7 spice, garlic granules, lemon juice, olive oil, salt, and pepper, and mix well until the chicken is coated in the marinade.
* Let the chicken marinate: Place the freezer bag with the chicken in it, into a bowl (this will prevent any leaks) and into the fridge for a minimum of 4 hours, or overnight for best results.

* When you are ready to cook the chicken, preheat the oven to 400F and bring out the chicken from the fridge so it comes to room temperature.

* Slice onions and lemons into rings and arrange in a rimmed baking sheet in a single layer.
* Bake the chicken for 35-45 minutes or until the internal temperature registers 165F flipping halfway through for a crispier skin.

* Remove the chicken from the oven and rest for about 5 minutes for the juice to redistribute before serving. Serve with any other sides of your choice.
* Enjoy😋😋😋😋

NOTES

Note: substitute bone-in chicken thighs with chicken drumsticks, quarters, wings, or boneless chicken thighs or breasts.

Here is how to make your own mediterranean spice blend, combine the ingredients below until fully incorporated. store in an airtight container/jar for up to 6 months

1 Tablespoon allspice

1 Tablespoon cumin

1 Tablespoon coriander

½ Tablespoon cloves

½ Tablespoon nutmeg

½ Tablespoon cardamon

½ Tablespoon black pepper.

Monday 6 PM Boot Camp rocks! Get it lol. 💪🏼👊🏼 Never miss a Monday workout with our Unlimited Class Pass. DM us if you would like to try some classes for free or tag a friend!

The way you get meaning into your life is to devote yourself to loving others, devote yourself to your community around you, and devote yourself to creating something that gives you purpose and meaning. This stands true as we celebrate 22yrs of service. Thank you friends🙏❤️🎉

Sardinian Veggie Cassola🧅🫑🍆🥕

Ingredients :
1 zucchini, cut into 1/2- inch dice
1 large onion, chopped
2 large red or yellow bell peppers, chopped
2 carrots, peeled and coarsely, chopped
1 Italian eggplant, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and pepper (optional)
1 bunch parsley, washed and chopped
5 leaves basil
1 spring thyme, stemmed and minced
1 spring oregano, stemmed and minced
3 bay leaves

Direction:
Preheat oven to 300°
In a large bowl, toss all the vegetables with olive oil. Add salt and pepper to taste.
Toss the herbs, then spread out evenly on large roasting pan.
Roast for 1 hour.
Remove the bay leaves, then serve with any meal of your choice ❤️😋

So if you’re wondering if we still do transformations…. Duh

22yrs of transforming bodies and it still amazes us how focused one can be when their wants become their musts!
Good job Monica ❤️Keep kicking butt 🍑💪🏼👏🏼👏🏼👏🏼👏🏼👏🏼👊🏼

Join us for our Spring Pop Up 🌸🌷🌺🪻🌸at
Vendors, yummy food, beverages and music 🎶💃🏻
Friday, April 26 6pm-5pm

There are still a few spots left if you would like to be a vendor at our event. Please respond ASAP. ❤️