Youre only as strong as your grip!

YOU’RE ONLY AS STRONG AS YOUR GRIP!

🔥 How many times has your grip given out before other muscles when working out? Do your forearms and hands give out during trap exercises, deadlifts or even bicep curls?

🔥 You’re only as strong as your grip.

🔥 Over half of the muscles in your body are designed to help you in hanging and lifting stuff off of the ground.

🔥 Most of the time it’s your grip that exhausts first, limiting the amount of work you can put on your pulling muscles.

🔥 Your grip also affects your pushing muscles.

🔥 Your body keeps your overall muscles relatively balanced. Your pushing muscles can only become as relatively powerful as your pulling muscles. So, a stronger grip can lead to stronger pushing muscles too!!

🔥 A powerful grip can even affect your core! One of the most effective ab exercises is the toes to bar or a gorilla crunch. Without a strong grip, it becomes nearly impossible to do right!

🔥 So next time you hit the gym, drop the straps and silly gloves and add in some new grips!

xo Coach Jen

Grilled Portabella Pizza

We’ve been loving grilled pizzas at our house lately!

Its a great way to still rock your grill this Fall!

Enjoy xo Coach Jen

 


GRILLED BABY PORTABELLA PESTO FLATBREAD PIZZA

INGREDIENTS:
10 Baby Bella mushrooms, sliced thin
1 Vidalia onion, sliced thin
1 teaspoon olive oil
big pinch salt and pepper
2 teaspoon fresh thyme, chopped
2 Naan breads
2 tablespoons pesto
6 oz mozzarella, shredded
2 tablespoons Parmesan cheese

DIRECTIONS:

In a large nonstick skillet over medium heat, cook mushrooms and onions in 1 teaspoon of olive oil. Add a pinch of salt and pepper and continue to cook for up to 7 minutes until mushrooms and onions start to soften. Add chopped thyme to mushrooms and onions and stir, cook for a minute or two longer. Set aside.
Heat your grill to medium heat. Place naan bread on grill and heat both sides for 1-2 minutes each. Take of grill and place on large plate or cutting board to prep pizzas.
To prep pizzas, carefully spread pesto evenly over each flatbread. Spread cheeses evenly over both flatbreads, then top with mushrooms. Place back on grill and cook with grill cover shut for a few minutes until cheese is melted. Slice into small finger-food sized portions and serve.

Cider-Braised Chicken, Brussel Sprouts and Apples

CIDER- BRAISED CHICKEN, BRUSSEL SPROUTS and APPLES

This fantastic one-pan dinner is ideal for a Sunday dinner after a day of apple picking!

Enjoy xo Coach Jen

4 slices bacon, chopped (I used turkey bacon)
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottle hard cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.

Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).

To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.