August is Annual Cleaning Month at Aspen!

Aspen’s Social Skills Camp on WHOTV!

“My son had so much fun at his first class. He asked last night when we’d be doing more exercising!”  Jackie, Mother

Social Skills/Fitness Program – June 20th – August 12th (Kids Ages 5-18)

• Designed & Taught by Certified Fitness Instructors & Special Education Teachers
• Uses Best Practices in ABA, Fitness,and Education
• After School Programs Monday through Friday
• 1:4 Teacher/Student Ratio

Classes are successful for kids with:
ADHD • Executive Functioning • Asperger’s • PDD- NOS  •  High Functioning Autism

For More Info Contact: Adam Feierstein, Director of Corporate Wellness at 515.270.5860 or via email afeierstein@aspenathletic.com

Click  Here to view our WHOTV Interview.

NO-XPLODE

 You will literally see and feel it working within minutes of taking it! NO-Xplode has the unique ability to get you dialed in and pumped up for every single workout by inducing the strongest and most advanced nitric oxide, creatine, and body-mind stimulating surge ever developed in a supplement.

Product is good for:
*Training energy, motivation and intensity
*Resistance to muscle fatigue
*Healthy N.O. (nitric oxide) levels

Broccoli Slaw

Provided by EatingWell.com

We’ve lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation, use shredded broccoli slaw from the produce aisle.

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INGREDIENTS
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4 slices turkey bacon
1 12- to 16- shredded broccoli slaw, or 1 large bunch broccoli (about 1 1/2 pounds)
1/4 cup low-fat or nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 8-ounce ca low-sodium sliced water chestnuts, rinsed and coarsely chopped
1/2 cup finely diced red onion, (1/2 medium)

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COOKING DIRECTIONS
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Step 1
Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.

Step 2
If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.

Step 3
Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

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MAKE AHEAD TIP
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Cover and chill for up to 2 days.

Cytosport – Muscle Milk Powder

•Muscle Milk is an evolutionary muscle formula promoting efficient fat burning, lean muscle growth and fast recovery from exercise.

•Metabolically favorable ingredients stimulate growth and recovery in a similar manner to mother’s milk nourishing a baby.

Flavors available: Chocolate, Vanilla, Strawberry, Cookies & Cream & Banana

“Fajita Burger”

Provided by EatingWell.com
 
This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw.

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INGREDIENTS
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1 pound 90%-lean ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers, (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slice red onion
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COOKING DIRECTIONS
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Step 1
Preheat grill to medium-high.

Step 2
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.

Step 3
Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

Step 4
Peel the roasted peppers, halve lengthwise and remove the seeds.

Step 5
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.

Step 6
Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
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MAKE AHEAD TIP
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Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.
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RECIPE TIPS
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1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets.

Tips:

 To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.