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Fitness, Healthy Eating, Men's Health, Uncategorized, Women's Health

Hauntingly Healthy Recipes for Halloween

Candy, candy, candy! Tis the season! Don’t let Halloween kickoff the holiday season by adding inches to your waistline. Below are some healthy recipes that will help you feel as though you are cheating but will continue to help you focus on bettering your fitness and health!

Candy Corn Popsicles

Turn yogurt and juice into a seasonal treat. Serve these on Halloween morning for a fun & healthy breakfast treat OR eat after your halloween workout!

Ingredients:
1 scoop vanilla whey protein mixed with 6 oz water or unsweetened almond milk
1 cup orange juice
1 cup pineapple juice
Popsicle molds

To make these dairy-free, use coconut milk and veggie based protein powder.
If you don’t have popsicle molds, use paper cups and craft sticks.

Carefully pour two tablespoons of protein mix into the bottom of your molds. Freeze for 20 minutes.
Pour the orange juice evenly into all the molds. Freeze for another 20 minutes.
Pour the pineapple juice on top of the orange juice.
Freeze until set.

Serving Size: Makes 6 popsicles
Pumpkin Shaped Vegetable Tray

If you’ll be going to a Halloween (or any holiday) gathering, make sure to bring an appetizer or food option that will help encourage you (and others) to fuel up with the healthiest alternatives to typically snacking foods.

Ingredients:
large shallow bowl
2 small ramekins
1 cup low-fat ranch dip or dressing (or another variety)
3-4 (1-pound) bags baby carrots
1/2 cup sliced cucumber, each slice cut into triangles
Dip:
16 oz Greek Yogurt
Ranch dressing mix

For garnish:
Pepper strips, olives, nasturtium leaves, etc.

Directions:
Pour the carrots into the dish.
Pour the dressing/dip into the ramekins and nestle them into the carrots where the jack-o-lantern’s “eyes” should go.
Arrange the cucumbers on top of the carrots as “teeth,” and place two pepper strips above the “eyes.”
Add the nasturtium (a type of edible flower) leaves as the pumpkin stem, or use a wedge of cucumber, cut side down.
Just before serving, place half an olive on top of each ramekin of dip.

Serving Size: 1 tablespoon dip, about 1/2 cup carrots

Number of Servings: 20
Banana Yogurt Ghosts

These fun frozen bananas are as simple as they are healthy. You’ll need just three ingredients.

Ingredients
1 banana, sliced in half
2 popsicle sticks or wooden skewers
1/4 cup low-fat Greek yogurt
1/2 scoop vanilla whey protein OR 1/2 pouch sugar free vanilla pudding mix
4 mini chocolate chips

Tips
Greek yogurt sticks to the bananas better than regular yogurt.

Directions
Carefully poke the banana onto the skewer.
Mix the yogurt and whey protein or vanilla pudding together.
Spread the yogurt mixture over the bananas.
Gently place them on a baking sheet lined with parchment or waxed paper.
Adorn with two mini chocolate chips as eyes.
Freeze until firm and serve.

Serving Size: 2 banana “ghosts”
Pumpkin Protein Cake Balls

Satisfy that chocolate craving with a high-protein, low carb healthy treat.

Ingredients:

1/3 cup protein powder (vanilla)
1/8 cup agave
1/2 tsp cinnamon
1/8 cup pure pumpkin
1/8 cup almond butter
2 tbsp sugar free vanilla pudding mix
Lily’s chocolate chips sweetened with stevia (or sugar free chocolate)

Mix all ingredients together. Add little bits of water if needed. Dough should be thick like cookie dough. Form 1 inch balls and place on parchment paper. Freeze. Once frozen, melt chocolate chips and coat balls with a thin layer of chocolate. Freeze again and serve frozen or at room temperature. They stay fresh in the fridge for 5 days and in the freezer for 5 months.

Tip: For an even healthier option, roll the cake balls in cocoa powder or cinnamon in lieu of the chocolate coating.

Makes approximately 6-8 balls.

Recipes adapted from Spark People

October 28, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health, Women's Health

Atlanta Personal Trainer | Why the scale lies…

One of our personal training clients, Kat Carney, runs a very successful blog that shares successful weight loss stories from around the world. Kat was inspired by other weight loss stories she read and lost 90 lbs. Now she helps bring these inspirational stories of weight loss to others on her blog, The Weigh We Were.

Last week she featured an article about the truth the scale forgets to display. Daily, as personal trainers we have to explain the importance of having various modes of measuring progress to clients. I found Kat’s article very helpful in explaining the importance of not using only the scale to dictate your success. Below is the article she featured on her blog.

The Scale Lies! Find out exactly why it changes day-to-day…

We’ve been told over an over again that daily weighing is unnecessary, yet many of us can’t resist peeking at that number every morning. If you just can’t bring yourself to toss the scale in the trash, you should definitely familiarize yourself with the many reasons it fluctuates day-to-day…

A single teaspoon of salt contains over 2,000 mg of sodium. Generally, we should only eat between 1,000 and 3,000 mg of sodium a day, so it’s easy to go overboard. Sodium is a sneaky substance. You would expect it to be most highly concentrated in salty chips, nuts, and crackers. However, a food doesn’t have to taste salty to be loaded with sodium. A half cup of instant pudding actually contains nearly four times as much sodium as an ounce of salted nuts, 460 mg in the pudding versus 123 mg in the nuts. The more highly processed a food is, the more likely it is to have a high sodium content.

That’s why, when it comes to eating, it’s wise to stick mainly to the basics: fruits, vegetables, lean meat, beans, and whole grains. Be sure to read the labels on canned foods, boxed mixes, and frozen dinners.Women may also retain several pounds of water prior to menstruation. This is very common and the weight will likely disappear as quickly as it arrives. Pre-menstrual water-weight gain can be minimized by drinking plenty of water, maintaining an exercise program, and keeping high-sodium processed foods to a minimum.

Another factor that can influence the scale is glycogen. Think of glycogen as a fuel tank full of stored carbohydrate. Some glycogen is stored in the liver and some is stored the muscles themselves. This energy reserve weighs more than a pound and it’s packaged with 3-4 pounds of water when it’s stored.Your glycogen supply will shrink during the day if you fail to take in enough carbohydrates. As the glycogen supply shrinks you will experience a small imperceptible increase in appetite and your body will restore this fuel reserve along with it’s associated water. It’s normal to experience glycogen and water weight shifts of up to 2 pounds per day even with no changes in your calorie intake or activity level. These fluctuations have nothing to do with fat loss, although they can make for some unnecessarily dramatic weigh-ins if you’re prone to obsessing over the number on the scale.

Otherwise rational people also tend to forget about the actual weight of the food they eat. For this reason, it’s wise to weigh yourself first thing in the morning before you’ve had anything to eat or drink. Swallowing a bunch of food before you step on the scale is no different than putting a bunch of rocks in your pocket. The 5 pounds that you gain right after a huge dinner is not fat. It’s the actual weight of everything you’ve had to eat and drink. The added weight of the meal will be gone several hours later when you’ve finished digesting it.

Exercise physiologists tell us that in order to store one pound of fat, you need to eat 3,500 calories more than your body is able to burn. In other words, to actually store the above dinner as 5 pounds of fat, it would have to contain a whopping 17,500 calories. This is not likely, in fact it’s not humanly possible. So when the scale goes up 3 or 4 pounds overnight, rest easy, it’s likely to be water, glycogen, and the weight of your dinner. Keep in mind that the 3,500 calorie rule works in reverse also. In order to lose one pound of fat you need to burn 3,500 calories more than you take in. Generally, it’s only possible to lose 1-2 pounds of fat per week. When you follow a very low calorie diet that causes your weight to drop 10 pounds in 7 days, it’s physically impossible for all of that to be fat. What you’re really losing is water, glycogen, and muscle.

This brings us to the scale’s sneakiest attribute. It doesn’t just weigh fat. It weighs muscle, bone, water, internal organs and all. When you lose “weight,” that doesn’t necessarily mean that you’ve lost fat. In fact, the scale has no way of telling you what you’ve lost (or gained). Losing muscle is nothing to celebrate.Muscle is a metabolically active tissue. The more muscle you have the more calories your body burns, even when you’re just sitting around. That’s one reason why a fit, active person is able to eat considerably more food than the dieter who is unwittingly destroying muscle tissue.

Robin Landis, author of “Body Fueling,” compares fat and muscles to feathers and gold. One pound of fat is like a big fluffy, lumpy bunch of feathers, and one pound of muscle is small and valuable like a piece of gold. Obviously, you want to lose the dumpy, bulky feathers and keep the sleek beautiful gold. The problem with the scale is that it doesn’t differentiate between the two. It can’t tell you how much of your total body weight is lean tissue and how much is fat. There are several other measuring techniques that can accomplish this, although they vary in convenience, accuracy, and cost. Skin-fold calipers pinch and measure fat folds at various locations on the body, hydrostatic (or underwater) weighing involves exhaling all of the air from your lungs before being lowered into a tank of water, and bioelectrical impedance measures the degree to which your body fat impedes a mild electrical current. If the thought of being pinched, dunked, or gently zapped just doesn’t appeal to you, don’t worry. The best measurement tool of all turns out to be your very own eyes. How do you look? How do you feel? How do your clothes fit? Are your rings looser? Do your muscles feel firmer? These are the true measurements of success. If you are exercising and eating right, don’t be discouraged by a small gain on the scale.

Fluctuations are perfectly normal. Expect them to happen and take them in stride. It’s a matter of mind over scale.

For more article like this and to connect with others on the same weight loss journey, visit Kat’s website at The Weigh We Were.

Source: Health Discovery

October 21, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health, Uncategorized, Women's Health

Grass Fed or Grain Fed Beef?

Fit Chow Atlanta | Grass Fed or Grain Fed?

What’s the Difference between Grass Fed Beef vs Grain Fed/Grass Finished Beef?

Grass Fed Beef = cattle roam free on a pasture & eat only grass
Grain Fed/Grass Finished Beef = Cattle confined in feed lots & eat mostly grain

What’s the Difference between Nutrition Profiles?

The label “grass-fed” refers to cattle who are given an all-grass diet. Grass-fed meats are higher in beneficial omega-3 fatty acids and Conjugated Linoleic Acid (CLA). Studies show omega-3 fatty acids lower the risk of heart attack, lower blood pressure, and improve brain function. Studies also show, CLA’s may reduce the risk of cancer. Grass fed beef is leaner and juicer, thanks to higher moisture content in addition to having more omega-3 fatty acids, CLA’s, vitamin B6 and beta-carotene. Also, grass fed beef has as little as 140 calories per serving plus lower cholesterol. When you are shopping for beef, look for a meat that has fat yellowish in tint (not white). This color in the fat is derived from the cows grass intake.

Grain-fed or grass finished beef is more greasy and not as juicy. Plus, it’s ‘fattened up’ on a variety of grain or corn by-products that are not healthy and highly refined (the fat will appear white in color in a grain fed cow). Regular consumption is not recommended as part of a healthy diet because there is risk in elevating bad cholesterol levels.

The “Quick and Dirty”…

Fit Chow Atlanta only uses meats that have never been treated with antibiotics or given hormones. Our beef is always grass-fed and of the leanest cuts.

Source:

http://www.justaddgoodstuff.com/grass-fed-vs-grain-fed-beef/#.VCrbUkvXklI

September 30, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health, Uncategorized, Women's Health

The Dirty Dozen

www.fitchowatlanta.com

Eating fresh produce is the best way to obtain the nutrients that support optimum health, but the pesticides used on many crops remain a major health concern. This is the primary reason why at Fit Chow we use produce that has never been treated with pesticides. By choosing organic foods, you can reap the health benefits of fruits and vegetables without exposing yourself and your family to potentially harmful chemicals. Pesticides present real health risks, particularly to children and those with health concerns. The toxicity most commonly associated with pesticides in animal studies include disruptions in the normal functioning of the nervous and endocrine system, and increased risks of cancer (http://www.drweil.com).

You may be familiar with the term “Dirty Dozen”. This is a list of produce (fruits and vegetables) used to identify the produce with pesticide residue found in them. If you don’t want to eat bug and weed killers, when shopping on your own you most definitely want to purchase organic or pesticide free versions of the produce listed on the the Dirty Dozen. However, rest assure, at Fit Chow you will only be served organic and/or local pesticide free fruits and vegetables.

The Dirty Dozen

Environmental Working Group’s Dirty Dozen™ list of produce includes apples, strawberries, grapes, celery, peaches, spinach, sweet bell peppers, imported nectarines, cucumbers, cherry tomatoes, imported snap peas and potatoes. Each of these foods contained a number of different pesticide residues and showed high concentrations of pesticides relative to other produce items.

In particular:

Every sample of imported nectarines and 99 percent of apple samples tested positive for at least one pesticide residue.
The average potato had more pesticides by weight than any other food.
A single grape sample contained 15 pesticides. Single samples of celery, cherry tomatoes, imported snap peas and strawberries showed 13 different pesticides a piece.
The Clean Fifteen

Environmental Working Group’s Clean Fifteen for 2014 – the produce least likely to hold pesticide residues – are avocados, sweet corn, pineapples, cabbage, frozen sweet peas, onions, asparagus, mangoes, papayas, kiwis, eggplant, grapefruit, cantaloupe, cauliflower and sweet potatoes. Relatively few pesticides were detected on these foods, and tests found low total concentrations of pesticides. So when shopping, if cost and saving a some money is a concern for your family, you may choose to use the conventional versions of these produce items.

Notable findings:

Avocados were the cleanest: only 1 percent of avocado samples showed any detectable pesticides.
Some 89 percent of pineapples, 82 percent of kiwi, 80 percent of papayas, 88 percent of mango and 61 percent of cantaloupe had no residues.
No single fruit sample from the Clean Fifteen™ tested positive for more than 4 types of pesticides.
Detecting multiple pesticide residues is extremely rare on Clean Fifteen™ vegetables. Only 5.5 percent of Clean Fifteen samples had two or more pesticides.
Source:

http://www.ewg.org/foodnews/summary.php

September 30, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health, Women's Health

What’s in your lunchbox?

What makes a great lunch? Is it something new, colorful, warm, hot, sweet, spicy, or one that comes neatly packed in a tupperware container? As a personal trainer and fitness nutritionist, I would say yes to each of these lunch characteristics. However, with a full schedule, time is a rarity in my household and making the time to create healthful meals is a challenge. There are many benefits to eating a healthy balanced meal mid-day, and Fit Chow helps me do just that without any time consuming preparations!

Eating in the middle of the day reenergizes your body and continues to provide your body with the energy it will need to stay productive throughout the rest of your workday. In addition, eating lunch (or small frequent meals) helps to keep your metabolism revving. It is a common misbelief that skipping meals to cut calories may help propel your weight loss. However, this strategy rarely produces long term, sustainable weight loss. In actuality, people who skip meals tend to weigh more than people who eat often throughout the day (according to Weight Control Information Network). Skipping lunch (or other meals/snacks) can rev up your appetite, causing you to over indulge in poor food choices.

Eating lunch is important, but what you are eating has equal importance! Some foods pack more nutritional value than others. Combining protein and complex carbohydrates (fruits and veggies) will give you a long-lasting source of energy. At Fit Chow we have combined our expertise in nutrition, health and fitness with Chef Curry’s exceptional cooking skills to create meals that fit this criteria perfectly. Ideally, a healthy lunch should be balanced with protein, complex carbs (fruits and veggies), and healthy fats. By simply packing 4-6 oz of the protein of your choice (1/2-1/3 of the protein in a container) and 4 oz (or 1/2 a container) of vegetables, you will have rapidly created a nutritional lunch to fuel your body through the rest of the work day. We have worked to create options for you that take guessing on healthy choices at fast food restaurants out of the equation.

So, take a lunch break and nourish your brain with healthful foods such as the foods Fit Chow Atlanta provides and I guarantee it will lead to a better and more productive afternoon!

September 30, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health, Women's Health

Atlanta Personal Trainer |Healthy Tacos

Taco’s the healthy way…

Eating clean doesn’t have to mean eating boring. Fit Chow’s mission is to provide you with healthy and delicious alternatives to your favorite meals. We are taking the ‘guess’timating out of the equation and preparing meals that you can trust will keep you on track and reaching your fitness goals. One of our favorite menu items, Spiced Turkey Lettuce Wraps, helps satisfy your cravings for traditional Mexican dishes without adding disastrous inches to your waistline. Wrapping your favorite lean meat and sautéed veggies in lettuce will not only reduce your overall calorie intake, the crunchy greens will also provide you with more phytonutrients, vitamins and minerals than consuming your tacos on tortillas or taco shells.

Try adding these healthy toppings to your Spiced Turkey Wraps:

Cheese gets lost in the mix. Omit it to save calories–you won’t miss it.
When it comes to creamy toppings, choose sour cream or guacamole–not both.
Add moisture-choose tomato salsas as a lowcalorie/low-fat.
Add roasted corn, smoked peppers, or mango to boost flavor and nutrition to your topping.
In place of sour cream, consider using Greek yogurt, which has more protein but still has the tang!
Try adding chopped cucumber, green onions, diced tomatoes, cilantro, mushrooms, and green/red/yellow/orange peppers.

To order Fit Chow simply click on the link!

September 30, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health, Women's Health

What to Eat This Spring

Enjoy This Seasons Finest Foods

In the US, we enjoy practically unlimited access to any food any time of the year. Although it’s nice to have watermelon in February and asparagus in August, many people don’t even know that foods have a season, let alone what foods are in season at any given time of year.

But in the food world, local is the new exotic. Farmer’s markets are popping up in every neighborhood as consumers are realizing the benefits of eating food that was grown within miles of their mouths. Local food boasts a host of benefits, including better flavor, higher nutritional value, and less environmental burden. It’s healthier for you because you get the higher nutrient levels from just-picked produce. It’s healthier for the environment because local food uses less fossil fuel for transport. It tastes better because it really is fresh (not shipped-from-across-the-country-yet-still-bearing-a-label-that-says-fresh). And it’s also interesting, as each season brings a new crop of foods that you haven’t had for an entire year. Before you’ve had a chance to tire of its bounty, the season changes to bring new, flavorful foods.

If you want to eat healthy, home-cooked meals without all the fuss, try a seasonal pantry makeover! To do it, stock up on locally-grown foods—a fun trip to your local farmer’s market will yield the majority of the ingredients you need—and simply create meals based on what’s in season in your region.

Availability will vary from region to region, but here’s a list of foods that make spring their season, along with tips on how to incorporate the new-to-you ingredients into your meals.

Artichokes. A perfect springtime appetizer, serve artichokes that have been boiled until tender (about an hour) with homemade garlic butter for dipping. Or add cooked artichokes to pasta sauce, pizza or salads.

Asparagus. Although you can pick up asparagus at the supermarket any time of the year, it never tastes as good as freshly-harvested springtime asparagus. Grill, steam, or braise, and sprinkle with some kosher salt for a simple side-dish.

Carrots. Pair them with peanut butter for a quick and healthy midday snack, or make a side dish like glazed carrots for a gourmet dinner.

Collards. Abundant spring through fall, this dark leafy green is the main ingredient in famous southern greens recipes. Collards are also a rich source of calcium.

Fennel. Fennel slightly resembles celery, with a bulbous base, which is the part that you eat. Chop into small spears and sauté in olive oil and minced garlic until tender, then sprinkle with minced fresh parsley and cook a minute more.

Morels. These wild mushrooms are so treasured, there’s even a website dedicated to morel “hunting,” complete with message boards and photos of people’s finds. Morels are delicious sautéed or roasted, and boast a nutty, meaty flavor and a rich and creamy texture.

Mustard Greens. High in antioxidants and vitamins K and A, these dark leafy greens are as nutritious as they are flavorful. The raw leaves can be added to salads or steamed or boiled until tender.

New Potatoes. Although they can be mashed, these springtime babies are best roasted or boiled and topped with a pat of butter and some kosher salt to accentuate their fresh flavor.

Rhubarb. Most famous for its part in rhubarb pie, this perennial vegetable can be cooked and pureed to make a sweet sauce, or even used to make oatmeal-rhubarb bars. Just make sure you don’t eat the leaves, which are toxic.

Spinach. Mix with baby lettuce for an exceptional salad, or sauté with garlic to make a delicious side dish.

Spring Fruits
Fruit is always easy. It is ready to eat, and tastes great. But if you’re looking for some new ways to incorporate fruit into your menu besides the “grab and bite” technique, try fruit smoothies, fruit cobblers and fruit-topped pancakes and French toast.

Apricots. These delectable and delicate fruits are delicious fresh, cooked into a sauce, or grilled. Get them while you can, because they don’t last long!
Strawberries. Strawberry shortcake, strawberry smoothies, strawberries al a mode…the possibilities are endless.
Avocado. Avocadoes are an excellent source of healthy unsaturated fats, but many people don’t know what to do with them outside of whipping up some guacamole. Try them sliced on a sandwich, or cubed into salads. Just remember that they don’t keep well, so try to use them immediately.

Spring Seasonings
If you’ve done a little cooking, you probably know that the seasonings can make the meal. Here are some seasonal seasonings for your spring suppers.

Chives
Cilantro
Dill
Mint
Oregano
Parsley
Sage
Rosemary
Watercress

If your pantry isn’t stocked with the season’s tastiest and most nutritious staples, then get yourself to your local farmer’s market and add flavor to your meals with the best spring seasonings. To find a farmer’s market near you, visit www.localharvest.org, and enjoy the bounty of spring!

Resourced From: http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1049

March 20, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health, Women's Health

Quick, Easy and Healthy Recipe | Baked Pepper Jack and Spinach Stuffed Chicken

Baked Pepper Jack and Spinach Stuffed Chicken

This recipe is simple, quick to prepare yet very delicious. As busy personal trainers and business owners, we often don’t get home until after 8:00–thus making it challenging to prepare, cook, and eat a healthy meal and still get into bed at a reasonable hour. We often equate eating healthy with eating boring repetitive meals. However, dedicating your life to fitness and bettering your health doesn’t mean you have to eat plain chicken and broccoli at every meal. This is just one easy way to spice your chicken up!

Ingredients:

Chicken

2 lbs of chicken (4 large chicken breasts–the leftovers can be used as lunch the next day)

Cajun Seasoning (I like Weber’s)

4 oz. Light Pepper Jack Cheese

1 bag Spinach OR 1 package of frozen spinach

Broccoli

1 bag of organic precut broccoli florets

1 Tbsp Olive Oil or Coconut Oil

Weber’s garlic and herb seasoning

*Serves about 4 people, or use the left-overs as your lunch for the next day (or dinner for 2 nights)!

Preheat the oven to 350 degrees. Wash and trim any fat off of the chicken breasts. Cut about 4-6 slices in the chicken breasts (make sure to not slice all the way through the breasts). Sprinkle your desired amount of Cajun seasoning on each side of every chicken breast. Place the chicken breast on a non-stick baking pan lined with foil. Wash your hands and set aside.

Heat a pan on low heat and spray with non-stick cooking spray. Saute spinach until it is wilted. Take off of heat and let cool. While spinach is cooling, cut the cheese into small slices (each breast will get about 1 oz of cheese or 2-3 slices). Add slices of cheese and sautéed spinach to the slits you cut previously in the chicken breast.

For roasted broccoli, line a baking sheet with foil. Toss broccoli with 1 tbsp of olive oil or coconut oil and sprinkle with your desired amount of garlic and herb seasonings. Spread out on baking sheet.

Bake both the broccoli and chicken at 350 degrees for about 30 minutes or until chicken is thoroughly cooked.

Enjoy!

From our kitchen to yours!

Mandy

March 18, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Women's Health

Atlanta Personal Training | Before and After | Client of the Month

Live Life Fit

Client of the Month

Nicole Hogan

January/February 2014

We have a first ever three month streak for Client of the Month at Brad Kolowich Jr’s personal training studio. Nicole Hogan, 28, a full-time nurse at Children’s Healthcare of Atlanta and an O.R. Nurse at Atlanta Plastic Surgery Specialist has been working non-stop in pursuit of competing in her first ever NPC Bikini Competition. Through the holiday’s, Valentines, snow storms (and being stranded at the hospital), her birthday, illness and other special events, Nicole has let nothing be an excuse for reaching her goals she has set in place. Nicole stays consistent with her workouts in the studio and on her own. Since the start of the year, she has learned to take her nutrition to another level—prepping meals, counting her macronutrients more diligently, weighing and measuring everything to meet her ideal macronutrient make-up, and she even completed a trial run through of the dietary process to get stage ready! This vigorous two week process involves sodium loading, then sodium depleting, water loading and then water depleting, and finally carb depleting and carb loading—and Nicole tackled it flawlessly! A year after beginning her fitness journey, Nicole is in the best shape of her adult life. In the picture above she has photographed her abs in March 2013 and again in February 2014. She is a true testament to Richard G. Scott’s quote about consistency, “We become what we want to be by consistently being what we want to become each day.” Nicole will be competing March 21-22 in Pensacola, FL in the Panhandle Showdown Championships National Qualifier in hopes of receiving her national qualification to compete in other future National NPC Bikini events. We wish you the best of luck Nicole!

March 7, 2014/0 Comments/by MasterKolowich

Fitness, Healthy Eating, Men's Health

Atlanta Personal Training | Client of the Month November 2013

Live Life Fit

Client of the Month

Jordan Mussi

November 2013

Jordan Mussi, 30, a business owner originally from Brazil but now living in Marietta, is not a new name to the Brad Kolowich Jr Personal Training Studio client of the month list! Jordan has been training with Brad since December of 2012. In one years time he has NEVER missed or even rescheduled a personal training session. Jordan not only gives it everything he has in each training session, but he follows a prescribed training plan on his own as well as a strict mass gaining nutrition plan as recommended by Brad. This motivation, commitment to and trust in the plan created for him, has helped Jordan reach his ultimate goal this month. Almost one year ago, Jordan came to Brad at 149 pounds, looking to gain 30 pounds of lean muscle mass. This month he reached his goal, weighing in at 181.8 pounds. Gaining mass while maintaining a lean physique takes rigorous adherence to a weight lifting and nutrition plan, but most importantly it takes trust and patience in the plan your trainer has prepared for you. Thank you Jordan for being an example to Brad Kolowich Jr Personal Training Studio of what you can achieve if you set your mind to it and work at it daily. Your determination, motivation, and success is an inspiration to us all. Keep up the hard work and we look forward to seeing you continue to set and reach new goals!

November 6, 2013/0 Comments/by MasterKolowich

Tag Archive for: fat loss