Bend Adventure Boot Camp
Get Fit. Live Fit. Be Fit.
As we all enter into the final two months of the year I wanted to let you know that beginning January 1st, we will be phasing out the "week off" and making our classes continuous. More details to come but let's finish off this year and head into the holidays armed and ready to make a strong finish to 2013!!
Bend Boot Camp Current Schedule:
6am class Women Only class-
Monday, Tuesday, Thursday and Friday-Cascade Indoor Sports
9am class Co-Ed class-
Monday and Friday at TRX Studio (Sol Alchemy Yoga Studio)
Tuesday and Thursday-Cascade Indoor Sports
5:30pm Co-Ed class-
Monday and Thursday-Cascade Indoor Sports
Wednesday-TRX Studio (Sol Alchemy Yoga Studio)
9am TRX classes-Monday, Wednesday and Friday-TRX Studio/Sol Alchemy Yoga Studio.
Please sign up at www.bendbootcamp.com to reserve your spot in both the total body workouts as well as TRX.
TRX classes will be part of the normal program on Monday and Friday's for the 9am class. Everyone is welcome to drop in as part of their programs on Wednesday's at 9am if you are able to join.
If you are new to us we can set you up with a drop in rate or multi-class pass.
Meet Vega Nutrition!
Thank you Vega Nutrition as well as Jacked on the Beanstalk for the recipe idea!
Building strong, lean muscles on a vegan diet is not as hard as you might think! Jacked on the Beanstalk is a how-to guide for preparing healthy, high-protein, low-sodium meals suitable for any vegan strength or endurance athlete.
This particular recipe from Jacked on the Beanstalk was Samantha’s savior during competition prep. This standard healthy ball recipe will definitely satisfy any sweet cravings and give you a hefty boost of protein.
Ingredients (makes 4 – 5 balls):
- 1 scoop vanilla Vega Sport protein powder
- 1 cup oats
- 3 tbsp ground flax seed
- ½ cup almond butter
- 1 tbsp coconut oil
- ¼ cup agave nectar
- 1 tbsp pure vanilla extract or ground vanilla bean powder
- 1 tbsp sesame seeds
- Combine all ingredients in medium-sized bowl.
- Add a tablespoon or two of water if dough is too dry.
- Form into balls.
- Put in freezer and allow them to harden for a half hour. They can be stored in fridge or freezer.
You can e-mail us at firstname.lastname@example.org for more information.