In honor of the first day of fall, we have created a playlist that is looking forward to dancing in the leaves just as much as you are.
Revive your workouts with our body-hugging dot-print leggings on the diagonal. We’ve crafted this performance basic from a blend of Supplex Nylon and Lycra for durability - even when stretched.
Shop here: bit.ly/1pqBz8c
A mixtape to take with you on your travels and adventures, wherever they may lead you.
Now that summer is coming to a close, it’s important to have a great playlist to jam to while walking or driving to work and school. We’ve got you covered.
Want to spice up your evening meals, but keep it healthy? Check out this mouth-watering recipe for Chicken Fajita Stuffed Peppers.
- 1/3 cup grapeseed oil
- 1 Tbsp. lime juice
- 1 tsp. cumin
- 1/2 tsp. chili pepper seasoning
- 2 garlic cloves, grated
- 2 chicken breasts
- *Stuffed Peppers:
- Cooked chicken from above
- 3 bell peppers
- 1/2 cup chipped yellow onion
- 1 medium tomato, chopped
- 5 oz uncooked Spanish rice
- 1 tsp. fresh minced cilantro
- 6-8 Tbsp Mexican cheese mix
- Combine ingredients for Fajita marinade in a large mixing bowl and whisk well. Add chicken to the marinade and let it marinade for about 15 minutes.
- Preheat an oven-safe skillet on stovetop, medium heat.
- Add chicken and the marinade to the skillet and cook until chicken is fully done, flipping it half way through.
- While the chicken is cooking, prepare Spanish rice according to the package and set aside.
- Take chicken breasts out and lay them on a cutting board. Dice the chicken once it is cooled enough to handle.
- Saute chopped onions and tomato in the same skillet.
- In a large, clean, mixing bowl, combine Spanish rice, diced chicken, sauteed onions and tomato (including the marinade that was leftover in the skillet) and cilantro. Mix well and taste to see if you need to add a little more salt.
- Preheat the oven to 375.
- Cut the bell peppers in half, lengthwise, and clean them out, taking out all the seeds and membrane.
- Lay the bell pepper halves in the skillet, like little cups, and fill them with the rice/chicken mixture.
- Sprinkle about 1-2 tablespoons of cheese on top. Place the skillet in the oven for 15-20 minutes, until the peppers are cooked. (Personally, I like them a little bit crunchy but you may need to adjust baking time according to your taste. Bake them longer if you want the peppers softer.)
Recipe was found here.
This playlist is what we are spinning in the store today, it is sure to get you in the groove for the week ahead.
Meet Eric Brown, a Men’s Health Next Top Trainer finalist and personal trainer at Fitman Performance Training in Philadelphia. Eric is a former skinny kid turned college athlete, turned certified personal trainer. He began feeling a deep appreciation for fitness when he began his endeavours, but fought the urge to indulge in the passion too much as he was saving time and energy for a “normal job”.However, it was not long before Eric realized that to be truly happy, he needed to get involved in some way in the fitness industry.
Eric trains 4 to 5 days a week and helps others reach their goals each week as well. Eric truly believes fitness is the fountain of youth and without it the body will simply deteriorate. Eric mentions that there is no better feeling as a trainer than when one hears a person’s story and helps them reach a goal.
Eric enjoys giving back, he has volunteered his knowledge and helped at local churches and high schools. At the church, Eric has volunteered to speak to the people and to give them insight on training and nutrition. At high schools, he has helped prepare kids physically for sports but also on what to expect in college and how to balance being a college athlete and a student.
Eric was a finalist for the Men’s Health Next Top Trainer contest in 2014. He has been a certified personal trainer for 6 years, has competed in natural bodybuilding and powerlifting. And last but not least, he is a licensed barber. Follow Eric and his community: