Check out Progress Fitness Center's monthly newsletters! Learn about our latest upcoming events and other club news here!
Progress Fitness Center
September 2016 Newsletter
Lots of fun and exciting stuff is coming up at Progress Fitness Center this Fall! We created monthly newsletters to help our members stay informed!
- The Progress Fitness Team
Cardio Kickboxing Demos!
You've seen Jason working away at our new Cardio Kickboxing room this whole month, and it is almost ready for the big reveal! Starting Monday, October 3rd Jason will be giving free demos to show our members what it's all about!
A separate message with demo times will be sent out early next week. Sign up for cardio kickboxing demos at the front desk, 5 people max per demo. See Jason for more details.
"Variety Pack" for October:
Wednesday 8:35AM Variety Pack class will be
"Pedal & Pump" for the entire month of October with Beth!
Get an awesome cardio and muscle building workout in one class! One part of the class is spent on the cycling bike, and the other half lifting weights. All fitness levels are encouraged to participate.
First class is Wednesday, October 5th! There will be a limited number of bikes brought into the group fitness room. Please sign up each week to reserve a bike.
Happy One Year Anniversary to
Progress Fitness Center
As of October 2016, Progress Fitness Center has been in operation for one year! We would like to thank all of our members and friends for being so supportive, patient, and loyal over the past year. We could not do any of this or be where we are now without you.
We continue to make improvements and grow our club. Anything you can do to help promote the gym we greatly appreciate. From all of us at the club we say THANK YOU!
- Progress Fitness Center Staff
Tyngsboro Trot 5K Race
Join us on Nov. 6th
Progress Fitness Center is sponsoring the Tyngsboro Education Foundation 5K race this November, join us and support your gym and town!
Registration information can be found on the race website, or by picking up a registration form at any of the public schools.
There is a FREE fun run for kids under 12 at 10:00 am, the 5K race will begin at 10:30. Our trainer Meri will be doing the race warm up. We hope to see you there!
2 small sweet potatoes, peeled & cubed to 1 inch pieces
1 large parsnip, peeled & cubed to 1 inch pieces
1 large red onion, quartered.
1 tbsp extra virgin olive oil
1 tbsp freshly chopped rosemary
1/2 tsp salt
Black pepper to taste
1/4 cup balsamic vinegar
1/4 cup sugar-free maple syrup
1 tbsp brown sugar
In a small mixing bowl, whisk together the marinade ingredients. Pour the marinade into a large resealable bag with the chicken. Refrigerate for at least 30 minutes (and up to overnight).
Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray, or use a silicone baking mat with no cooking spray. Set aside.
In a large mixing bowl, add the vegetables, oil, and rosemary, and toss to evenly coat.
Arrange the vegetables in a single layer on the prepared baking sheet, and season with 1/4 teaspoon salt and black pepper. Cook for 30 minutes until they begin to brown and soften.
After 30 minutes, turn the vegetables with a spatula, and place the chicken in the center of the sheet. Discard the remaining marinade. Season the chicken with the remaining 1/4 teaspoon salt and black pepper.
Cook for an additional 28-30 minutes, or until the vegetables are fork tender and the chicken has reached an internal temperature of 165 degrees F.