Arlington has been lucky enough to have had Shelley as part of the crew for about a year and a half now. When an instructor sees her name on their roster there are a few things that immediately come to mind… Shelley will arrive with a smile, a positive attitude and be ready to WORK. (also probably 20 minutes early 🙂 ) And most importantly, we know it is going to be a great class – because not only is Shelley going to work hard, she is going to motivate others around her to do the same! She may even be challenging other clients to a race without them even knowing!

Shelley proves to herself and to everyone around her that age really is just a number. At 67 years old, Shelley can row 1,000 meters under 4 mins, win almost every single race on the rower, pick up that heavy set of weights and accept every challenge with a smile and determination to get it done. Oh and most importantly… she can quote Eminem lyrics!

Her positivity, strength and determination are just a few of the MANY reasons why are so excited to have Shelley be our Member of the Month.

How did you first hear about Sweat Fixx?

I belonged to a gym in Cambridge that was right on my way to work. When I retired from Cambridge Public Schools in 2017 I decided that I didn’t want or need to get up at the crack of dawn for a 5:30 AM spin class so I started to look for something closer to my home in Arlington. I passed by SweatFixx a few times and thought I’d check it out. Once I took my first class there was no looking back!

What keeps you coming back?

I love each and every class I take and I’m always dripping with sweat when I leave (great name for a gym, right??). The instructors are wonderful and each class has their unique take on how to motivate and exhaust us. I swear that each of them stays up late into the night thinking of new crazy combinations of rowing/weight/mat work that feels incredibly difficult but achievable for each and every one of us. Once the class begins you are fully engaged, body and mind. I love it!

What’s one thing that you look forward to every time you come to a class?

Well, at the risk of repeating myself, the incredible instructors!! But it’s also about the wonderful women and men who come prepared to work hard, laugh a lot and support each other. I’ve met so many kind and funny fellow Sweat Fixxers who always have smiles on their faces as they grunt and groan throughout the class. I can be a bit competitive but it’s all part of experiencing a great workout (although I still can’t figure out why if you ‘win’ a challenge your reward is to hold a high plank for a really LONG time)!!

What motivates you to be stronger?

As I am getting older (67 on 9/2 ;-)) I know the importance of strength work and raising my heart rate each day. I love to exercise and for 45 minutes of each class I can totally tune out distractions and . . .

You better lose yourself in the music, the moment
You own it, you better never let it go
You only get one shot, do not miss your chance to blow
This opportunity comes once in a lifetime you better . . .

(Credit to Eminem)!

When you aren’t crushing it on the rower or mat, where can we find you?

Oh, so many places ;-)) Since retiring I’ve re-discovered my passion for hiking so I’ve been to New Zealand, Australia, Japan and I’ll be flying to Canada to hike incredible trails and climb a few mountains. I was born and raised in Hawaii so whenever I’m ‘home’ I’m a long distance ocean swimmer in the beautiful and warm Hawaiian waters. I’m also in my second year of learning to row on the Charles River so each Tuesday and Thursday morning you can find me in an eight with new friends who are teaching me a lot! I should also mention my passion for gardening and weeding (how weird is that??) but I love to pass the time making my garden a pleasure for me as well as many admiring neighbors.

What’s your guilty pleasure?

Hmmmm . . . a glass of sparkling rosé and shhhh . . . please don’t tell, a micro hot fudge sundae from Rancatore’s!!!

What are you most proud of accomplishing since you first came to SweatFixx?

In one of Elise’s classes I rowed 1,000 meters in under 4 minutes. I’m pretty proud of that and that every time I come to class a bit tired and I might say to myself, ‘it’s OK to take it easy’, somehow when the music comes on I’m all in!!

One tip that you would give to someone who is coming to SweatFixx for the first time?

Trust yourself and trust your fellow rowers. The instructors have you covered so just take things at your own pace. You’ll quickly get seduced at how great you feel after class and then watch out, you will Row like a Boss!! The Arlington rowing community is so supportive and they will reach out and help you with all those buttons on the rowers as well as what to do next (I still need their help in following instructions ;-))

Anything else you’d like to add?

Just a great big thank you to Elise, Michelle and the instructors (Kerri, Courtney, Greg, Jessica, Erica, Chelsea and so many more) who are responsible for creating such a wonderful environment for all! I feel incredibly lucky to have found such a great place to spend quite a few hours grunting/groaning/smiling and hoping for another fan (as in the kind that moves air around!) ;-))

Every year we plant a garden in our backyard. We grow everything from tomatoes, cucumbers, lettuce, bell peppers and much more.

One of the stars of our garden this year are the zucchini. For some reason, the zucchini in our garden are mammoth in size. Huge. Unlike any I’ve ever seen in a supermarket. Therefore, they became the inspiration for this month’s recipe.

I also recently discovered Trader Joe’s gluten free rice crumbs and have yet to use them so I figured this would be the perfect opportunity to create a simple gluten free recipe. These tots are crispy and crunchy on the outside and ooey, gooey and cheesy on the inside. The parmesan cheese gives them lots of flavor without the need for additional salt. They are the perfect side dish or appetizer!

Ingredients:
-3 cups grated zucchini
-1 cup shredded parmesan cheese
-1 cup Trader Joe’s gluten free rice crumbs
-2 eggs, lightly whisked
-1 tsp garlic powder
-1 tsp onion powder

Instructions:
-Preheat oven to 425 degrees.
-Next, grate your zucchini. You can do this by hand with a box grater, but the easiest way is to use a food processor with the grater attachment.
-Cut the zucchini and scoop out the inner flesh and seeds. When the zucchini is grated, place the zucchini in a clean dish towel and squeeze as much water out of the zucchini as possible.
-Once your zucchini is as dry as you can get it, add it to the bowl with the remaining ingredients. Mix well. Scoop the zucchini with a tablespoon and form into “tot” shaped bites.
-Place them on a parchment lined baking sheet.
-Bake for 35 minutes or until brown and crispy on the outside.
Note: This timing can vary based on how dry your zucchini is before baking. Increase time as needed until you reach a deep golden brown color on your zucchini tot.

In the summer, it’s all about grilling! Nothing beats the flavor of food fresh off the grill. I love the versatility of the grill. First, it’s easy clean up and second, you really can put anything on the grill from vegetables to potatoes or any kind of meat or fish. Once you master the art of grilling, you’ll be hooked.

One of my absolute favorite meals are my Greek Inspired Beef Kabobs and Greek Salad. An incredibly flavorful dish that’s perfect for a quick low-carb summer dinner but at the same time “fancy” enough to serve guests at a barbecue if you want to show off a little 😉 The lemon zest and oregano are a simple yet unique combination that really brings these kabobs to the next level.

Pair the kabobs with your favorite tzatziki (a yogurt dipping sauce found in most grocery stores) and a scoop of the fresh Greek Salad and you have yourself an insanely delicious and healthy meal.

Ingredients

Ground Beef Kabob
1 lb lean ground beef
½ cup whole wheat breadcrumbs
1 tbsp dried oregano
Zest from 1 lemon
1 egg
1 tsp kosher salt
½ tsp black pepper

Greek Salad
½ cup diced seedless cucumbers
½ cup diced tomatoes
½ cup diced diced red onion
½ cup diced red bell pepper
¼ cup fresh chopped parsley
½ cup crumbled feta
1 tsp fresh or dried dill
2 tbsp fresh lemon juice
Drizzle of olive oil
Salt & Pepper, to taste

Instructions

For the salad, simply combine all ingredients and place in refrigerator to allow flavors to marry while you prepare and cook the kabobs.

To prepare the ground beef kabobs, combine all of the ingredients and mix to combine. You never want to over-mix ground beef or it becomes tough when you cook it. Next divide the mixture into 6-8 log shaped kabobs about 3-4 inches long. Place on preheated grill and cook approximately 4 minutes per side. Pair these kabobs with your favorite store-bought tzatziki and some of the Greek salad.

How did you hear about Sweat Fixx and what made you interested in being a part of the team?

I heard about Sweat Fixx from Michelle Thomas ( My sister in law). I had been a stay home mom/ Nanny for over 7 years and was looking for somewhere to slowing start finding myself again. About a little over a year ago, I became Wakefield Sweat Fixx’s front desk staff and decided I wanted to be an instructor from there.

What keeps you coming back?

The Fixx fam! That includes all the staff and clients… you all give me life!

When you aren’t at Sweat Fixx, where can we find you?

I am a very busy girl with two young sons. I’m usually spending time with them, my husband and puppy Being a hockey mom, a lot of my time is spent in hockey rinks. In the summer, any free time I have you can find me at York Beach – my happy place 🙂

Where is your favorite place to grab a quick snack or drink?

My two go to places right now are Sweet Green or Leaf and Ginger. I am hooked on the Chicken Pesto Parm salad from Sweet Green and the Paradise smoothie from Leaf and Ginger. Seriously, if you haven’t tried either of those things you are missing out!

Favorite guilty pleasure?

ALL desserts or binge watching American Horror Story.

What’s one thing about you, that people would NEVER guess?

In high school I took culinary for two years, that took up half of my school day. I looked into going to Johnson and wales University but decided to wait a few years to make sure it was what I really wanted to do. I hope to some day get back into learning about nutrition.

What’s one thing you are most proud of accomplishing in the past six months?

Definitely becoming a Sweat Fixx instructor! It was very much out of my comfort zone. I am not a person that ordinarily loves being the center of attention but this is one of the most rewarding paths I’ve taken.

One piece of advice you would give to someone who is walking through the Sweat Fixx doors for the first time?

Just go at your own pace. Your biggest challenger is yourself. You are going to crush it and absolutely LOVE it!

Anything else you want to add?

The 4th of July is my favorite day! I usually start the day running in the Mother’s Race at the lake (I have run for the past 8 years!) It is also my wedding anniversary so we love to celebrate with all our friends and family.

A few other passions of mine are gardening and camping. I love being outside and spending time with the earth. I think everyone should make recycling a priority and giving back to mother nature.

Rachel here… and it’s officially summer!!! That means booze and BBQ and I am all about enjoying every single minute of this ever too short season…in moderation of course.

Unfortunately, not every single day is a party though, right? I do still like to eat clean and light as much as I can and stick to a solid exercise regimen.

In my house, when I tell my husband we are having salad for dinner it quickly provokes a sarcastic “rabbit food” remark or an eye roll. Therefore, I’m always trying to surprise him with an outside the box salad option. Salad doesn’t have to be boring. It doesn’t have to just be your basic garden vegetables. You can even add tons of fruits into salads as well! I love combining different textures and flavors you may not necessarily think go well together but surprisingly do. Sometimes my salads don’t even contain lettuce at all. You can really make your own rules!

Here are a bunch of my favorite salad combinations that you have to try this summer. Simply add your favorite protein for a deliciously healthy light summer meal.

I like to refer to this blog as my Sassy Summer Salad Series!

Peach and Burrata Salad
Mixed Greens
Fresh Sliced Peaches
Cherry Tomatoes, halved or quartered depending on size
Burrata Cheese (if you’ve never tried burrata it will change your life)
A sprinkle of chopped fresh mint
Your favorite vinaigrette

Raspberry, Pecan and Goat Cheese Salad
Mixed Greens
Raspberries
Chopped Pecans
Crumbled Goat Cheese
Seedless English Cucumbers, skin on and chopped
Drizzle of good EVOO
Balsamic Glaze

Roasted Beets with Heirloom Tomato Salad
Thinly sliced roasted red beets
Sliced heirloom tomatoes in various colors
Crumbled Feta or Goat Cheese
Several dollops of basil pesto

Strawberry and Cashew Crunch Salad
Chopped Romaine Lettuce
Sliced Strawberries
Mandarin orange wedges
Shelled Edamame
Thinly sliced red onion
Chopped cilantro
Chopped cashews
Honey Lime Vinaigrette: whisk together 1 tsp sesame oil, 1 tsp honey, juice of 1 lime, salt & pepper, 1-2 tbsp Avocado Oil

Roasted Fingerling Potato & Tomato Salad
Frisee Lettuce
Shredded Radicchio
Fingerling Potatoes, halved lengthwise and roasted
Cherry Tomatoes, halved lengthwise and roasted
Thinly sliced grilled flank steak
Lemon Vinaigrette: whisk together 1 tsp dijon mustard, juice of 1 lemon, salt & pepper, 1-2 tbsp olive oil)

I am always on the lookout for a new “twist” on a homemade veggie burger. One of my favorite meals is a veggie burger over a salad or with a large side of spinach and avocado!

I found this recipe from Minimalist Baker and made a few small changes. Mostly because I am not a huge fan of barbecue sauce and also because it is difficult to find a barbecue sauce that doesn’t contain added sugar.  I used two of my favorite ingredients instead – Trader Joe’s chili lime seasoning and hot sauce!

I made these on the smaller side and was able to freeze some to use throughout the next couple weeks. I thawed one out recently and reheated it in a pan and it was just as delicious!

You can throw them over some spinach and add some fresh tomato and avocado or have them in your favorite burger bun – whichever you prefer! They are great to bring to a summer cookout or to use for a quick weeknight dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 15-ounce can black beans (rinsed and dried)
• 2/3 cup raw pecans
• 1 Tbsp coconut or avocado oil (plus more for cooking burgers // or water)
• 1 heaping cup sliced and peeled sweet potato (cut into 1/4-inch rounds)
• 2 heaping cups thinly sliced portobello or button mushrooms
• 1/2 tsp sea salt (plus more to taste)
• 2 1/2 tsp chili lime powder (from Trader Joe’s) or just chili powder
• 2 1/2 tsp cumin powder
• 3 Tbsp hot sauce of choice ( I usually use Cholula because it’s always on hand)

Directions:

• Preheat oven to 350 and spread rinsed, dried black beans onto a parchment-lined baking sheet. Bake beans for 6 minutes. Then add pecans to the baking sheet and bake for 10 minutes more. Set aside to cool. Increase oven temperature to 375 degrees F (190 C).
• In the meantime, heat a medium to large cast-iron or metal skillet over medium heat. Once hot, add oil (or water) and the sweet potato. Cook about 6-8 minutes stirring occasionally until browned. Remove from pan and set aside.
• Add the sliced mushrooms and cook on medium for about 4-5 minutes, stirring frequently. Remove from pan and set aside.
• To a food processor, add beans and pecans and pulse (don’t combine completely – some texture is good)
• Next, add cooked sweet potato, mushrooms, half the quinoa, sea salt, chili powder, cumin, and hot sauce and pulse a few times to combine.
• Transfer the mixture to a mixing bowl and stir in the rest of the quinoa. Then taste and adjust flavor as needed.
• Divide the mixture into patties with your hands. I usually make them on the smaller side and it is about 8- 10 ish small burgers. You can make them larger as well. Refrigerate burgers for 30 minutes.
• Heat your pan over medium heat. Once hot, add a bit more oil (or water) and the burgers. Cook for 4-5 minutes. Then carefully flip and cook for 4-5 minutes on the other side. Bake at 375 F for 10-15 minutes more. The burgers should appear browned.
• Serve as is or with toppings of choice!