RJG Fitness, LLC is designed to provide the customer with professional personal training in the privacy of their own home or in the convenience of their office facilities.  Our personally designed programs equips our clients with the tools that they need in order to accomplish such a challenging feat.

 

My purpose is to provide each client with the necessary tools that will invoke a change not only physically, but mentally, and in turn redevelop their mindset to be better equipped to maintain a healthy regimen while juggling the challenges of everyday life. 

 

Every workout is a new challenge that will get your heart pumping, lungs burning, and redefine your physique into the body that you have always wanted.  If you are looking for a high intensity workout and the encouragement of a trained professional to guide you along the way, then this is the place for you!    

 

 

 

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For more information email us at rickyjgross@gmail.com

RJG Fitness, LLC

www.rjgfitness.com

678-485.2311

Monthly Special

Recipe of the Month

Red Lentil Salad with Dried Fruit & Toasted Pine Nuts

6 servings, 1 cup each

Active Time: 40 minutes

Total Time: 50 minutes

Ingredients

• 1 1/2 cups water

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt, divided

• 1 cup bulgur

• 1/2 cup red lentils, (see Note), rinsed and picked over

• 3 tablespoons pine nuts

• 1/2 cup chopped pitted dates

• 1/2 cup chopped dried apricots

• 1/2 cup chopped fresh parsley

• 1/3 cup chopped fresh mint

• 2 tablespoons extra-virgin olive oil

• 1/4 cup lemon juice

• 2 teaspoons freshly grated lemon zest

Preparation

1. Bring water, cinnamon and 1/4 teaspoon salt to a boil in a small saucepan; stir in bulgur, remove from the heat, cover the pan and set aside until the water has been absorbed, about 30 minutes. Transfer to a large bowl and let cool to room temperature, about 15 minutes.

2. Meanwhile, combine lentils and the remaining 1/4 teaspoon salt in a saucepan; add enough water to cover by 1 inch. Bring to a simmer and cook until the lentils are just tender, 10 to 15 minutes. Drain and rinse under cold water, pressing firmly to remove excess water.

3. Toast pine nuts in a small dry skillet over medium-low heat until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.

4. Add lentils, dates, apricots, parsley, mint, oil, lemon juice and zest, and half the pine nuts to the bulgur. Toss well. Sprinkle the remaining pine nuts on top.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Ingredient Note: Red lentils are a useful addition to your pantry because they cook in just 10 to 15 minutes. They are excellent in soups, salads and vegetarian stews. You can find them in the natural-foods section of your supermarket or through online sources.

Nutrition

Per serving: 285 calories; 8 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 42 g carbohydrates; 0 g added sugars; 8 g protein; 7 g fiber; 206 mg sodium; 315 mg potassium.