Private & Group Swim Lessons Available!

Train for a Half-Marathon!

Triathlon Training is BACK! Sign-up Today!

 “Get ready for your first or get better for your next!”

Triathlon Training for all fitness levels.

• Over 60 Hours of Structured Personal Triathlon Training
• Group and Individual Swimming Technique and Skill Training
• Personal Strength and Cardio Assistance
• Assistance in Purchasing Triathlon Equipment
• Video Critique of Swim, Bike, and Run Form
• Heart Rate/Threshold Training
• Bike and Clothing Discounts

This program will either prepare you for your first Triathlon or make you a competitive Athlete – you WILL finish in your best physical shape!

Chad Marchant is an experienced and competitive Triathlete and is the Head Coach of the ASPEN Athletic Club Triathlon Training Team. Assistant Coaches & Triathletes: Jennifer Eubanks and Kirk Gibson

 Next Sessions Begins April 1st – August 7th
$449 for Members $499 for Non-Members

Call Chad @ 339.4100 or Jennifer @ 491.2622 with any questions. Please register at the Front Desk at ASPEN Hickman or South.

MAX Nitric Oxide Rush

Fruit Punch Flavor

Enhances Muscle Pump*

The goal of this proprietary (NOR) formula is to provide specific compounds (substrates) that have the ability to increase blood and necessary nutrient flow to muscles. This may result in maximizing the training response and lead to greater gains in strength, size and/or performance.

Best suited for:

* Experienced anaerobic athletes as an aid to enhance size and strength gains from exercise.
* Performance athletes not affected by weight gain (must self-determine).
* All experienced, aspiring and competitive bodybuilders and other anaerobic athletes attempting to increase muscle size and strength.

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent disease.

MAX Anabolic Amino Rush

Orange Flavor
Promoting Greater Increases in Strength*

This proprietary (AAR) formula was created with 2 goals in mind: 1) supply the amino acid combination that has been shown to increase exercise-induced protein synthesis (when compared to normal feeding alone); and 2) deliver it at ideal times in order to maximize “intense training-induced specific windows” of opportunity for muscle growth (anabolism) that take place throughout the day. Proper ingestion may lead to greater strength and size gains, especially when exercise-induced results have stabilized (i.e. the training plateau).*

Best suited for:
* All experienced performance exercisers/athletes during intense training cycles.
o Especially important aid for all experienced, older, hard-training exercisers/athletes.
o This product can be used by itself (e.g. without creatine products), especially for intensely training athletes not desiring quick weight gain but who need rapid muscle tissue recovery based on frequent events and/or training sessions (all track & basketball players, most baseball players, wrestlers, boxers, runners, cyclists, etc.).

* All experienced, aspiring and competitive bodybuilders and other anaerobic athletes attempting to increase muscle size and strength, especially during prolonged negative energy balance (dieting).

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent disease.

Roasted Corn, Black Bean & Mango Salad

Provided by EatingWell.com

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

INGREDIENTS

2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels, (from 3 ears)
1 large ripe mango, (about 1 pound), peeled and diced
1 15-ounce o black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoon lime juice
1 small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped
1 1/2 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt

COOKING DIRECTIONS

Step 1
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

MAKE AHEAD TIP
Cover and refrigerate for up to 8 hours. Serve at room temperature.

RECIPE TIPS
Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

Sauteed Chicken Breast with Creamy Chive Sauce

Provided by EatingWell.com
INGREDIENTS

4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce c reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives, (about 1 bunch)

COOKING DIRECTIONS

Step 1
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Step 2
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Step 3
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Step 4
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.