I thought I would take a moment and share with you a little of both.
My fitness background stems from my soccer playing experience. I grew up playing soccer in Seattle, played in College and was even lucky enough to play professionally for a few years.
It made perfect sense to me to share my ability to motivate, inspire, and make working out fun, and start helping people with their own fitness goals off the field.
In fact, one of the main reason I like helping people lose weight is so that they can enjoy being active. I just feel like Seattle and the World in general would be a better place if more people were able to get out and go for a hike, or a bike ride, or a jog and move their bodies.
As Humans our bodies were constructed to move and with desk jobs, tv shows (don’t get my started on Game of Throne’s) and long commutes we have gotten away from that and our bodies show it.
So, my goal is to make Seattle and the World a better place by helping people get healthy.
And from that goal my mission statement and public mission was born.
IanFitness Mission Statement:
IanFitness aspires to empower the people of Seattle to discover their happiest, healthiest selves through regular, fun, challenging, and dynamic exercise in a safe, supportive environment with knowledgeable, professional, and compassionate trainers resulting in an inspired community of leaders in health and wellness.
Help 15,000 Seattle residents reach their fitness and or weight loss goals by 2020.
One of my very first Clients was my best friend Nick’s Mom.
She is one of these Women, and we all know at least one- that is just heavenly. Kind beyond belief. You don’t have a place to go for Thanksgiving, or Easter, or Halloween, or Monday Night Football- whatever- you go to her house. She hugs you, feeds you, and makes you feel more comfortable than if you were in your own home.
She is just so sweet. And tragically, as Nick and I were growing up he lost his Father. (and she lost her Husband.)
It was tough on Nick and his sisters, but Anna most of all. She had to raise 3 kids on her own, be strong as a rock for all of them, and I can’t even begin to imagine the pain sorrow dealing with that kind of loss.
As you might imagine eating well and exercising fell to the bottom of her list. It just wasn’t a priority anymore and feeling unhealthy compounded her depression.
But, about 5 years agoshe reached out to me and said,
“I’m ready to make a change.”
Now this Woman is like a second Mother to me and I was determined to not let her down and to help her get back to feeling healthy, confident, and fit.
She was motivated but she was also very intimidated.
I needed to create an atmosphere that was fun, friendly, and welcoming for an overweight self-conscious Woman, with existing knee injuries.
It was from that standard that I built IanFitness.
We create a fun, encouraging, not intimidating environment where you can push yourself to your limits under the guidance of a professional coach that will prevent you from injury and keep you accountable to give your best every time.
You will be up moving around burning fat and losing weight, and you’ll get your cardio from kettle bells, battle ropes, steps ups and jumps, smash balls, TRX, and hundreds of fun dynamic movements and not wasting time on the boring treadmill or elliptical.
As you can see here it worked for Anna.
Don’t miss the Grand Opening-Open House this Weekend!
Free Food, giveaways, live DJ, demo workout sessions and a a chance to grab one of our limited 50% off Charter Memberships!
Friday 5pm-8pm and Saturday 830am-1230pm
5659 California Ave SW
If you are looking for an authentic, protein-packed, well balanced vegetarian Summer dish, look no further than these yummy double black bean tacos! These tacos are perfect for your Summertime dinner menu made fresh with tomatoes, onions, cilantro, avocados, and limes!
Prep and Cook Time: 10 Minutes
1. Dice Tomatoes
2. Corn Tortillas
3. Red Onions
5. Canned Black Beans
7. Brown Rice
8. Chipotles in adobo (Small Peppers)
10. Cotija Cheese (a hard cow’s milk cheese that originated from Mexico)
1. Blend 1 can of black beans in can’s liquid. Add 1-2 chipotles and 1 Tbsp. of adobo sauce. You can add more adobo sauce for more heat.
2. Strain the second can of beans. Add the whole beans into the puree along with the brown rice.
3. Spread onto lightly toasted tortillas. Add diced tomatoes and sliced avocados.
4. Garnish with Cotija Cheese. Add Cilantro, red onions, and freshly squeezed lime juice!
If you are looking for something light and tasy, but also healthy and filling, this Quinoa Avocado Salad with Black Beans Over Arugula Recipe is the perfect Summer dish!
Quinoa is naturally gluten free, high in protein, low in the glycemic index, and is also higher in fiber than most grains! Add delicious avocado, black beans, and the other fresh items in this recipe and you’ll be on your way! You can even top it off with some grilled chicken!
- YIELD: 4 Servings
- READY IN:
- 1 Cup Quinoa
- 1 3/4 Cups Water
- 1/2 Red Bell Pepper diced
- 2 Scallions thinly sliced
- 1/4 Cup Pumpkin Seeds toasted
- 2 Tablespoons Extra Virgin Olive Oil
- 3/4 Tablespoon Fresh Lime Juice
- 1 Pinch Sea Salt
- 4 Cups Baby Arugula
- 1 Fresh Ripe Avocado sliced
- 1 Can (15 ounce) Black Beans drained and rinsed
- 2 Tablespoons Fresh Cilantro
- Rinse the quinoa and drain. Place in a saucepan with the water. Cover and bring to a boil. Reduce to low heat. Let simmer for 12 minutes. Turn off heat and let sit, covered, for another 8 minutes until all the water is absorbed.
- Remove the quinoa from the pan and fluff with a fork onto a plate to cool. When cool, add the pepper, scallions, and pumpkin seeds. In a small bowl, combine the olive oil, lime juice, and salt. Toss with the quinoa.
- To serve, place arugula on a plate, spoon the quinoa salad on top, then garnish with fresh sliced avocado, a spoon of drained black beans, and a sprinkle of cilantro.
- Optional: add slices of grilled chicken breast seasoned with a pinch of salt and pepper.
Try making this delicious and healthy Warm Chicken and Butter Bean Salad recipe that’s easy to put together and perfect for a week night or weekend dinner menu!
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Yield: 4 Servings
1 15 -ounce can butter beans, drained and rinsed
1 12 -ounce jar roasted peppers (red, yellow or a combination), drained and chopped
1/4 cup chopped dill pickles
2 stalks celery, diced
2 tablespoons chopped fresh parsley
Finely grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken breasts
6 sprigs thyme
1 red onion, halved and sliced
1/4 teaspoon red pepper flakes
6 cups mixed baby greens
1. Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
3. Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
Memorial Day is an opportunity to remember and honor people who have sacrificed their time and lives for our Country. Which is an important thing to reflect on.
It also means BBQ’s, parties, and get together’s where people like to plow through a few tons of chips & dips and drink a few too many cervezas. Then they end up digging themselves out of seven layers of guilt.
I can help with at least part of that with the unbelievably good (and healthy) guacamole recipe.
So this awesome recipes comes from my beautiful wife Krystal and it truly one of the healthiest things you can eat. The kiddo even loves it!
Many still do not know that avocados are incredibly nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals and some of the healthiest fats on the planet. This is a dip you can eat guilt free 🙂
Here is you Memorial Day Guacamole:
3 large ripe avocados
1 large shallot, finely chopped
1/4 cup fresh cilantro, finely chopped
1 clove garlic, minced
1/2 of a jalapeno pepper (optional), finely chopped
1/2 of a lime
salt to taste
Scoop the avocados into a medium bowl and lightly mash with fork Add shallot, cilantro, garlic, and pepper if using. Mix in evenly with avocados using fork to mash any lumps. Squeeze the juice from the lime over mixture and continue blending until smooth. Add salt to taste. Cover and refrigerate for one hour.
And instead of chips try using jicama, cucumber or other sliced veggies to dip.
It’s full of flavor and won’t wreak havoc on your waistline.
It’t really that simple! Now you can make your Memorial Day even better with this crazy good guacamole.
As always, let me know if you have any questions!
PS: Want 42 more delicious and healthy (and free) recipes like this?
For dinner tonight treat yourself to an easy to make and tasty meal! This Shrimp and Avocado Salad Recipe will take under 20 minutes to make. It’s high in protein, low in carbohydrates, and low in calories!
Shrimp and Avocado Salad Over Arugula Recipe
Makes 4 Servings Prep Time: 15 Mins Cook: 4 Mins Ready In: 19 Mins
Nutritional analysis per serving: calories 198, carbohydrates 11.5 g, fiber 4.8 g, protein 14.0 g, fat 11.7 g, cholesterol 111 mg, sodium 202 mg, calcium 85 mg.
1/2 Pound Shrimp peeled and deveined
1 Pinch Sea Salt
1/2 Teaspoon Chili Powder
1 Tablespoon Extra Virgin Olive Oil
1/2 Red Bell Pepper diced
4 Shoots Scallions sliced
3 Tablespoons Fresh Cilantro
1 Ripe Avacado cubed
1 Cup Grape or Cherry Tomatoes halved
1 Tablespoon Lime Juice
4 Cups Arugula
- Rinse the shrimp and pat dry. Sprinkle with salt and chili powder. Heat ½ tablespoon of the olive oil in a skillet on medium heat. Carefully place the shrimp in the pan and sear on each side for about 2 minutes until cooked through. Remove from heat and set aside to cool.
- Combine all vegetables in a serving bowl and toss with the remaining olive oil and lime juice. Gently fold in the shrimp and serve over the arugula sprinkled with a little extra virgin olive oil.
Try making this healthy, quick and easy Curried Egg Salad Sandwich Recipe that will take only 5 minutes of prep time! Eggs are naturally high in quality protein with all the essential Amino Acids as well as packed with vitamins and nutrients!
Curried Egg Salad Sandwich
Makes 1 Serving Prep Time: 5 Minutes
2 hard-cooked eggs, chopped
2 tablespoons plain Greek-style low-fat yogurt
2 tablespoons chopped red bell pepper
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 slices rye bread, toasted
1/2 cup fresh spinach
- Combine eggs, yogurt, bell pepper, curry powder, salt, and pepper, in a small bowl; stir well.
- Place spinach on rye bread, top with egg salad, and serve the orange on the side.
If you are looking for something cool and fresh to add to your dinner plans tonight try making this delicious Watermelon, Heirloom Tomato, and Feta Salad! Plus, it’s simple and easy to throw together!
Watermelon, Heirloom Tomato, and Feta Salad
Makes 6 servings
3 tablespoons extra-virgin olive oil
2 tablespoons chopped mixed fresh herbs
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
4 none heirloom tomatoes, cut into chunks
1 cup (1-inch) cubed red seedless watermelon
1 cup (1-inch) cubed seeded yellow watermelon
1/4 cup vertically sliced red onion
1/2 cup crumbled feta cheese
- Whisk together first 4 ingredients in a large bowl. Add tomato, watermelon, and onion; toss to coat. Sprinkle with cheese; toss gently!