Heidi Ellefson

“I started at a size 14 weighing 165 lbs, after working with my personal trainer, Tyler, I am now a size 6 and weigh 125 lbs.  I have learned that by having a trainer, you don’t have to go on a special diet or even workout daily.  You do have be willing to change your lifestyle and your eating habits.  By cutting fast food, greasy foods, drinking less soda, and working out for an hour, three days a week with Tyler, I am now in better shape than I have been for 20 years.  I am loving how I look and feel!”  – Heidi Ellefson, Aspen Member

Sue Hurd

“I was at another fitness center and decided to switch to Aspen because of the wide variety of equipment, reasonable cost, and individualized trainers who were willing to work with me to achieve my goals.I now have more energy.  I am stronger, feel better and have more stamina since working with my trainer Matt. He encourages me, provides me with a wide variety of exercises so I am never bored and he inspires me to keep going. I am thankful for Matt and Aspen for what they do to help me achieve my goals for a healthier lifestyle.”  – Sue Hurd, Aspen Member

Roasted Peach Sundaes

Provided by Eatingwell.com

This easy dessert satisfies a sweet tooth while adding another serving of fruit, contributing vitamins and antioxidants.
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INGREDIENTS
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3 ripe peaches, halved and pitted
1 tablespoon brown sugar
2 teaspoons lemon juice
3 cups nonfat vanilla frozen yogurt
6 gingersnaps, crumbled (optional)

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COOKING DIRECTIONS
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Step 1
Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Step 2
Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.

Step 3
Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately

Summer Club Hours – Begin Saturday, May 28th!

Hickman, SE 14th & Merle Hay Road Locations
Monday – Thursday 5 am – 10 pm
Friday 5 am – 7 pm
Saturday/Sunday 7:15 am – 6 pm

West Glen Location
Monday – Thursday 5 am – 10 pm
Friday 5 am – 7 pm
Saturday/Sunday 7:15 am - 5 pm

Buffalo Chicken Wrap

 Provided by Eatingwell.com

Moms and Dads like wraps because they’re neat and compact–so beware: ours is messy and spicy. This fiery combination of buffalo chicken in a modern wrap is guaranteed to drip. Get out the big napkins and have a ball! ——————————————————————————– INGREDIENTS ——————————————————————————– 2 tablespoon hot pepper sauce, such as Frank’s RedHot 3 tablespoon white vinegar, divided 1/4 teaspoon cayenne pepper 2 teaspoons extra-virgin olive oil 1 pound chicken tenders 2 tablespoon reduced-fat mayonnaise 2 tablespoon nonfat plain yogurt Freshly ground pepper, to taste 1/4 cup crumbled blue cheese 4 8-inch whole-wheat tortillas 1 cup shredded romaine lettuce 1 cup sliced celery 1 large tomato, diced ——————————————————————————– COOKING DIRECTIONS ——————————————————————————– Step 1 Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl. Step 2 Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well. Step 3 Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese. Step 4 To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.