November 2020 Newsletter
November Video Tip Clip: Introducing Heather Miller, RD
The days following Halloween can present many high-calorie/high-sugar temptations. Heather Miller, our newest Certified Personal Trainer, also happens to be a Registered Dietitian…and she has a simple suggestion regarding what you can do with your leftover candy. And in case you’re curious, YES, we’re now offering brand-new nutritional coaching packages that allow you to work directly with Heather, to craft a personalized diet plan that’s sure to help you look and feel your best! Visit https://kennedyfitnessomaha.com/pricing for more information.
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From the News
It might not surprise you to know that in addition to writing and mailing our own monthly newsletter, I receive my share of weekly industry newsletters. Frankly, most of the time they’re only minimally interesting to read. There’s only so many ways even the best writers can say “We as Americans need to eat better and be more active!” But recently, there’s been a few more noteworthy stories that have caught my attention, and although they’re somewhat unrelated (aside from the loosest of “diet & exercise” connections), I thought they’d be worth sharing with you this month. So in no particular order, here’s the top three that I thought you might be interested in too:
1) Nautilus has a new spin bike…that let’s you lean like you’re actually going around a curve on a “real” bike! Nautilus describes it as such:
New Bowflex VeloCore™ (un) stationary bike redefines indoor cycling (IC) by including a stationary setting and lean mode.
In lean mode, the bike leans from side-to-side and simulates the feel of riding on an open road; all while helping to ignite your core and arms.
A proprietary, patent-pending lock-out feature keeps the bike in stationary mode, so users can opt for a traditional cycling workout.
This connected bike integrates the JRNY™ platform, which delivers engaging digital content on a large touch screen, and custom coaching; it also connects with third-party cycling apps, including Peloton® and Zwift®.
In other words, it’s cool! I look forward to trying one.
2) On October 10th, Forbes reported that a Canadian health club was connected to an outbreak of 21 new COVID-19 cases, following an in-person spin class. By the following Tuesday (Oct. 13), that number had to be amended to 51 people! This is exactly why we, at Kennedy Fitness, will continue to offer our personal training and group fitness classes online, so we can help you stay in shape…without risking your health!
3) Specifically regarding personal trainers; a survey recently revealed several interesting statistics that my wife, I, and several of our trainers can certainly relate to. The survey of 1,169 fitness professionals provided details of an industry ravaged by this coronavirus. Across the board, trainers reported thousands of dollars in lost revenue…but also expressed optimism for the future. Only a small fraction of surveyed professionals said they’d decided to find work outside the industry, while the vast majority of the others reported to have (like us) embraced an approach that offered a combination of in-person and online training services.
It’s been a crazy, unpredictable, and often frustrating year…but perhaps some of those tensions will subside following this weeks’ election. And hopefully, 2021 will find our world, our great nation, and our state, county, and community healing and moving on. Perhaps some of us will even finally achieve whatever personal goals may have been sidetracked among the turbulence of these past several months, and move into the future with a renewed sense of confidence and self-worth!
Yours in health,
Robert Kennedy
President & CEO
We think you’re the best! If the feeling is mutual, please tell the world!
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Breadless French Onion Soup With Cheese Crisps
For the soup
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) unsalted butter
2 pounds (907 grams) sweet yellow onions, cut into 1/8-inch slices
1/4 cup (60 ml) dry sherry
1/4 cup (60 ml) dry white or red wine
2 tablespoons (30 ml) all-purpose flour (use sweet rice flour* for gluten-free)
8 cups (1920 ml) beef stock
1 sprig of fresh thyme
1 bay leaf
Black pepper, to taste
6 (1-ounce or 28 grams) slices reduced-fat, low-sodium Swiss cheese
For the Parmesan-Asiago Crisps
1/2 cup (120 ml) freshly shredded Parmigiano-Reggiano cheese
1/4 cup (60 ml) freshly grated Asiago cheese
*Read the label to ensure this product is gluten-free.
Directions
For the soup
In a Dutch oven or large nonstick pot, heat the oil and butter over medium-low heat until the butter melts, add the onions and slowly cook until the onions soften, stirring from time to time, about 30 minutes. Increase the heat to medium and cook until the onions begin to caramelize, about 20–25 minutes, stirring every few minutes. Add the sherry and wine and reduce the heat to low, scraping any brown bits stuck to the pot. Simmer until the liquid cooks down and evaporates, 2–3 minutes. Add the flour and cook, stirring, for 3–4 minutes.
Add the stock, thyme and bay leaf, increase heat to high and bring to a boil. Cover, reduce to moderately low heat and simmer until the onions are tender, about 30 minutes. Remove and discard the herbs and season with black pepper, to taste.
For the Parmesan-Asiago crisps
Meanwhile, preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl, combine the Parmesan and Asiago. Put 2 tablespoons of the cheese mixture onto the baking sheet and lightly pat it with your fingers into a 4-inch round. Repeat with the remaining cheese to make 6 rounds, leaving a 1/2-inch space in between each. Bake until golden and crisp, 6–8 minutes. Set aside to cool.
When ready to serve, adjust an oven rack 4–6 inches from the heating element and preheat the broiler. Ladle the soup into 6 ovenproof soup bowls, lay one cheese crisp on top of each (it should float), and then lay 1 slice of Swiss cheese over each crisp. Put the bowls on a baking sheet. Broil until the cheese melts, watching closely so it doesn’t burn, 3–4 minutes. Serve hot.
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Serves: 6 | Serving Size: 1/6 recipe
Per serving: Calories: 268; Total Fat: 16g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 41mg; Sodium: 445mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 5g; Protein: 23g
This recipe courtesy of: MyFitnessPal & Skinnytaste