We came close to having a chance to open but Marion County’s numbers didn’t satisfy the OHA so they will check from week to week.  I think it’s gonna be a couple more weeks for our County to improve.  We’ve got some hot spots that are going to continue to push our numbers along (just my opinion).  I am making plans to have us ready when we can open.  You can expect to see some distancing in the gym.  This will be adjusted based on the workout and the number of people per class.  There will be a check in station where you will sign in, get your disinfectant pack and answer some standard questions.  As we open back up I really encourage everyone to come back in and try to get back to some normal life and movement and enjoy working out with each other again.  Masks nor gloves needed.  6 ft distancing will apply, no high fives or hugs.  I will disinfect the floor after each class so don’t worry about cleaning the floor but with your “pack” you can wipe down the equipment you used as you return it to its station.  This is just going to be the way we will do it as long as we have the “virus” lurking around.  Obviously if you are feverish, have a cough, etc. or know you have been exposed I will insist that you stay home to help contain it.  I will still be posting “at home workouts” so you will have those available if you can’t make it to the gym.

Just to give me an idea of numbers please respond to this email

A.  How many will be returning to the gym once we open?

B. How many will want to remain doing WODs at home?

C. How many haven’t been in a while and want to learn more about either? (We can ease you back into it)

D. Both A and B hybrid.

 

 

WODs this week- DEATH BY…A, B OR C, lunges/situps/squats/curls FGB style, Dog pointers/Penguins/Hollow Rocks triplet, Run-jumpsquat/hollow rock/supermom- run session, squat/run couplet and ISOMETRIC HOLD WOD

 

 

Roasted Tomatoes Tuna and Zoodles

Course Dinner, Lunch, Main Course
Cuisine Paleo
Total Time 20 minutes
Servings 2
Calories 163 kcal

Ingredients

  • 1 cup halved cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 2 zucchini cut into noodles
  • 2 cans tuna drained and flaked
  • Juice of 1 lemon
  • 2 tablespoons fresh chopped basil
  • Sea salt and fresh ground pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Lay the tomatoes on a baking sheet and drizzle with the oil. Sprinkle with thyme and roast for 8-10 minutes, until tomatoes are shriveled and sizzling. Remove from oven and let cool.
  3. Toss the noodles, tuna, lemon juice, basil, and tomatoes in a large bowl until combined. Season with salt and pepper and serve.

 

SEE YOU SOON

3,2,1 GO!

DEAN