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Gary’s Going Strong!

I had been losing weight for five years by changing my eating habits. I have been eating a low carb diet and had lost 65 pounds of my 70 pound goal. I got complacent and put 25 pounds back on.

B and A

In November of 2011, I was determined not to have another winter of gaining weight, so I decided it was time to join a gym. I had been at Body Fit when it was in the Testa building and really enjoyed the atmosphere. From the very first visit, the staff have been fantastic! Very helpful, friendly, and supportive. Their smiles are a huge help when you don’t feel like working out. I met people I knew but didn’t know went to the gym – which was even more support. I made new friends along the way that encouraged and helped me. Thank you Gary, Marcus, Heather, Rick, and all of you who don’t realize how encouraging you have been. Perfect strangers with a common goal. A helpful smile, or a “you look good”, was never far away and was very much appreciated.

My goal was to lose 30 pounds. I have now lost 50. I have had eight surgeries on various joints and have not re-injured any of them – thanks Dale! I can touch my toes. I can do a plank push up. I can do 45 sit ups with the incline board at the maximum angle. I have pecs and abs. I can manage my weight and my life style by adjusting my workouts.

What would you say to someone who is thinking of joining a health club? The toughest part of joining the gym was making it through the front door. Find an exercise you like to do. Even just for five minutes come to the gym. Find a gym friend. There are plenty of friendly people in our gym willing to encourage and help you along. Get one of the trainers to get you started. If you hurt yourself you will not be having fun. Let them set up a program for you. Ask the staff if you are not sure about a machine. They are very helpful. Most of all, do it for yourself. It gets addictive and very rewarding.

Gary Lang Age: 53,     Occupation: property manager at Windreach Farms Length of time exercising: 15 months

Chipotle Carrot, Avocado, and Kamut Salad

Ingredients

Chipotle Carrot Salad

  1. 5-6 large carrots

  2. 2 teaspoons olive oil

  3. ½ to 1 teaspoon chipotle powder

  4. 1 cup Kamut

  5. 1 avocado

  6. ¼ cup sunflower seeds

  7. 1 tablespoon olive oil

  8. 1 tablespoon honey

  9. 1 tablespoon lime juice

  10. Cilantro, for topping

Instructions

  1. Preheat oven to 350˚.

  2. Cover Kamut with water and bring to a boil. Let cook until Kamut is tender, roughly an hour*. Drain and set aside.

  3. Cut carrots into ½” slices. Toss with two teaspoons of olive oil and ½ teaspoons chipotle powder (add more for a hotter dish). Roast for 20-25 minutes or until carrots are tender.

  4. While carrots roast, remove avocado from skin and dice into large pieces.

  5. Toss together kamut, roasted carrots, avocado, and sunflower seeds. Whisk together olive oil, honey, and lime juice. Drizzle over kamut and lightly toss. Serve with a sprinkle of cilantro.

*Notes* It is recommend to soak Kamut before cooking preferably overnight. This will cut down on cooking time.

Quinoa with Zucchini and Asparagus

Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 4

Ingredients:

  1. 1 cup quinoa

  2. 1¼ cup vegetable broth

  3. 1 tablespoon minced garlic

  4. 1 teaspoon whole grain mustard

  5. 1.5 tablespoon vegetable oil

  6. 1 tablespoon balsamic vinegar

  7. 1 lemon, juiced, divided

  8. 2 zucchini, peeled, halved and thinly sliced

  9. 1 pound asparagus, woody ends discarded, remainder cut in half

  10. ¼ cup walnuts, chopped

  11. 1 scallion, chopped

Instructions:

  1. Heat ½ tablespoon vegetable oil in a pot. Add quinoa and toast over medium heat 3-5 minutes, stirring occasionally. Add salt to taste. Add vegetable broth, bring to a boil, reduce heat and simmer covered 15-20 minutes or until cook through.

  2. In a pan heat remaining vegetable oil and add zucchini. Cook 3-5 minutes tossing occasionally and add asparagus. Cook 3-4 minutes or until slightly soft but still crisp.Add garlic and cook 1 minute.

  3. In a separate bowl combine mustard, balsamic vinegar, and lemon juice. Mix until smooth.

  4. Add quinoa to pan with veggies along with dressing and walnuts. Mix until smooth.

  5. Serve warm.

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