Stay Healthy at Home

Fired Up Friday!

Welcome to fired up Friday Y friends,

“Friday, what on earth took you so long?"

We are super excited at the Meriden-New Britain-Berlin YMCA to be opening up our doors to you tomorrow morning on this fantastic June weekend. All hands are on deck and ready to greet all of you with a great big smile and air hug. Your Y has gone the extra mile to ensure your safety and comfort during this time and will continue to do so. Don’t forget to schedule your time slot for Saturday, we look forward to seeing you then.

“Friendship is life’s biggest addiction. I missed you a lot, welcome dear friend”.

Have a fired up kind of day,
Carrie

P. S. Today is the last day of our Daily Wellness Healthy at Home series. Members will have access to our library of recorded workouts. Virtual live classes will be replaced with in person classes at the Y. Please view our schedule online and call us at 203-235-6386 to make your reservation. We are so excited to welcome you back!

Workout of the Day

  • 9:45 AM ZUMBA® with Giovanna
  • Email Carrie for meeting info for all live classes.

Recipe of the Day

Backyard Grill Fired Pizza

1-1/3 cups warm water
1 envelope active dry yeast
1 Tbsp. sugar
2 Tbsp. olive oil
4 cups all-purpose flour
1-1/2 tsp. salt
2 tsp. dried oregano
1 Tbsp. chopped roasted garlic (optional)
2 cups (8 oz.)  Shredded Monterey Jack Cheese, divided
3/4 cup chipotle salsa
1/2 lb. grilled small Portobello mushrooms
1/2 lb. diced ham
1 cup chopped green onions
Chopped fresh herbs (thyme, basil or chives)

Place water, yeast and sugar in food processor; pulse several times. Add olive oil, flour, salt, oregano and, if desired, garlic. Process until mixture forms a ball. Transfer dough to lightly oiled bowl; cover with plastic wrap and let rise 45 minutes to 1-1/2 hours in warm, draft-free place. Punch down dough and turn out onto lightly floured work surface. Knead 2 minutes. Divide dough into quarters; stretch each gently into a rectangle or circle. Spray or brush with oil. Place dough, oiled side down, on cooking grate over preheated grill 2 minutes. Spray top with oil; remove from grill. Sprinkle half of cheese on cooked side. Place salsa, mushrooms, ham and green onions over cheese; sprinkle with more cheese. Return to grill and cook 10 minutes more or until toppings are bubbly. Let pizzas cool slightly and cut into wedges. Sprinkle with chopped fresh herbs.

 

Posted 6/19/2020

Throwback Thursday

Let’s take an amazing trip back in time and look at the progression of the Y.

The YMCA, (Young Men’s Christian Association), was founded in London in 1844 for men in response to unhealthy social issues growing in the big cities. Nearly twenty years later at the YMCA in New York the mission of, “The improvement of the spiritual, mental, social and physical condition of young men," was implemented.

In the early days YMCA’s were run mostly by volunteers.

Residences for men were and continue to be for some YMCA’s a major financial contribution to the movement.

Gyms, swimming pools, auditoriums and bowling alleys came onto the scene in 1880. Shortly after, summer camps and exercise drills in a class format were installed making way for today’s group exercise programs.

The following sports were actually invented at various YMCA’s:
1891-Basketball at the International YMCA Training School by James Naismith
1895-Volleyball  at the Holyoke Massachusetts YMCA by William Morgan
1926-Softball at the Denver Colorado YMCA by Walter Hakanson
1950-Racquetball at the Greenwich Connecticut YMCA by Joe Sobek

At the close of WWII YMCA’s started admitting women and other barriers began to fall as well with the emphasis on families, all races and religions.

Today the Y resides in over 119 countries worldwide with 2700 in the United States alone.

Stay strong just like your Y,
Carrie

Workout of the Day

Thursday live virtual classes

  • 10:00 AM Pilates with Sharlene
  • 5:30 PM PILOXING® with Annie O
  • Email Carrie for meeting info for all live classes.

Recipe of the Day

Turkey Sausage and Spinach “No Crust” Quiche

1 TBS olive oil 
1 tsp minced garlic 
12 oz. fresh baby spinach 
12 oz. Turkey Sausage 
5 eggs 
4.5 oz. Goat Cheese
1/2 cup shredded Parmesan Cheese
1/4 tsp paprika 
1/8 tsp Cayenne Pepper 
1/4 tsp Sage 
1/4 tsp Kosher salt to taste
1/8 tsp freshly ground pepper to taste

 

Preheat oven to 350 degrees Fahrenheit. In a large sauté pan, over medium heat, heat olive oil and add minced garlic. Add the turkey sausage to the pan. Then add the sage, cayenne pepper, paprika, salt and pepper. Break up the turkey sausage and brown until cooked through. Add the spinach to the pan and stir to combine with sausage. Sauté until spinach is wilted then turn off burner. In a large mixing bowl, beat the eggs. Add the cheese to the eggs and mix. With a slotted spoon, add the cooked turkey sausage and spinach to the mixing bowl and stir to combine all ingredients. Grease a 9" pie pan. Pour the mixture into the pie pan. Place in preheated oven, and bake at 350 degrees Fahrenheit for 30 - 35 minutes or until eggs are set. Carefully remove quiche from oven and allow to cool for 10 minutes.

 

 

Posted 6/18/2020

Wake Up Wednesday

Dear Y community:

Wake up today with positive intentions to better yourself and the lives of those around you. The best way to make your dreams come true is to start your day with the right mindset to make things happen today.

Have a glorious Wednesday,
Carrie

Workout of the Day

Wednesday Virtual Live Classes:

  • 6:00 AM Total Body Conditioning with Annie O 
  • 6:30 pm Yoga with Lynn
  • 6:45 PM ZUMBA® with Giovanna
  • 7:00 PM ZUMBA® with Angel
  • Email Carrie for meeting info for all live classes.

Recipe of the Day

Banana Smoothie

1/4 cup honey
3/4 teaspoon vanilla extract
2 bananas (ripe-sliced)
1 1/2 cups vanilla yogurt 
1/2 cup ice
Cinnamon as a garnish

Pour ingredients into a blender in the order they are listed and blend until smooth. Pour into a chilled glass, sprinkle cinnamon on top and enjoy!

 

Posted 6/17/2020

Slay the Day!

Greetings Y Friends

If you are reading this, you have survived another Monday. Let’s face it, Tuesday would be a lot better looking if it were a Friday. All kidding aside remind yourself that you are strong, you are powerful, and you are capable. Believe you can and you are half way there so keep a positive mindset and slay the day!

Have an amazing Tuesday,
Carrie


Workout of the Day

5:30 All Levels Hatha Yoga with Vibha

Email Carrie for meeting info for all live classes.


Recipe of the Day

15 Minute Chili Lime Salmon Tacos

1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, pin bones removed
1 medium lime
1 ripe avocado
1/2 bunch fresh cilantro
8 (6-inch) corn tortillas
2 ounces shredded red cabbage (about 1/2 cups)

  1. Arrange an oven rack about 6 inches below the broiler, then set the oven to broil. Line a rimmed baking sheet with aluminum foil.
  2. Stir 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl.
  3. Place 1lb. salmon skin-side down on the baking sheet. Squeeze the juice from 1 medium lime (about 2 tablespoons), then brush the salmon with 1 tablespoon of the juice. Evenly sprinkle with the spice mix. Broil until the salmon is cooked through and flakes easily, 6 to 8 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon. Meanwhile, prepare the garnishes.
  4. Peel, pit, and mash 1 the flesh from avocado in a medium bowl. Add the remaining 1 tablespoon lime juice and stir into the avocado. Coarsely chop 1/2 bunch fresh cilantro. Stack 8 corn tortillas and wrap in damp paper towels. Microwave for 1 minute to warm the tortillas. Keep the tortillas wrapped in paper towels and set aside.
  5. When the salmon is ready, peel the skin away and discard. Use a fork to break apart the fish in rough 2-inch pieces.
  6. To assemble the tacos, evenly spread the mashed avocado over the warmed tortillas. Top with 1/2 cup shredded red cabbage. Top with the salmon and garnish with the cilantro.

 

 

Posted 6/16/2020

Do-over Monday

Welcome Y Community to Do-over Monday!

Do Mondays ever feel like a monopoly game to you, especially after an overly indulgent weekend? You wake up thinking “Go directly to jail, do not pass go, do not collect $200”. No need to punish yourself, we have all been there. That’s the best part of Mondays, you get a do-over to get yourself back on track. Sometimes the hard part isn’t getting your body in shape, it’s getting your mind in shape. Do over just one thing today that makes you feel good about yourself and the rest will fall into place.

Wishing you a “do” good day,

Carrie


Workout of the Day

Monday Live Virtual Classes:

  • 5:30 PM JILLIAN MICHAELS BODYSHRED™ with Annie O - This is a high-intensity, holistic resistance and endurance-based fitness plan, involving body dynamics that explore the scope of movement possibilities to maximize athletic performance and metabolic potential in just 30 minutes. 
  • 6:45 PM ZUMBA® with Giovanna
  • 7:00 PM ZUMBA® with Angel
  • Email Carriefor meeting info for all live classes.


Recipe of the Day

Easy Breakfast Quesadilla

6 eggs
¼ cup milk any kind
Salt and pepper to taste
½ green pepper diced
4 tablespoons unsalted butter divided
6 slices bacon cooked, drained, and roughly chopped
¾ cup shredded cheddar cheese divided
6 medium soft tortilla shells

In a medium bowl, whisk eggs, milk, salt and pepper. Add green peppers and stir to combine (see note below). Set aside.In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to separate plate. In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in middle of pan. Top with 1/4 cup cheese, leaving a ½ inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desire. Place second tortilla shell on top of egg mixture and lightly press down. Heat for 2-3 minutes on both sides, or until shell is slightly golden and cheese is melted. Repeat with remaining tortilla shells. Serve immediately.

 

Posted 6/15/2020

Sunday Blessings

Dear Y family,

When it feels as though life has given you a hundred reasons to cry show life that you have a thousand reasons to smile. May happiness knock at your door, stay late and leave you the gifts of peace, joy, love and good health. Take a deep breath, relax and enjoy the blessings of the day.

Peace and love,
Carrie


Workout of the Day

Yoga with Kate Video 2


Recipe of the Day

Slow Cooker Berry Cobbler

  • 1 cup flour
  • 3 Tbsp. sugar
  • 1 tsp. baking powder
  • ¼ tsp. cinnamon
  • 1 egg
  • ¼ cup fat-free milk
  • 2 Tbsp. canola oil
  • ⅛ tsp. salt
  • 2 cups raspberries
  • 2 cups blueberrires
  • ½ Tbsp. lemon juice
  • 1 cup sugar
  • ¼ cup flour

In a large bowl, combine 1 cup flour, 3 Tbsp. sugar, baking powder and cinnamon. In a small bowl combine egg, milk and canola oil. Whisk together until completely blended. Add egg mixture to flour mixture and stir until just moistened. Spread over the bottom of a 5 quart slow cooker. In a medium bowl, combine 1 cup sugar and ¼ cup flour and salt. Next add in raspberries and blueberries (fresh or frozen will work) and lemon juice. Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour. Evenly distribute the raspberries and blueberries over batter. Cover and cook on low for about 2 to 2½ hours or until batter is cooked through. Top with ice cream or frozen yogurt if desired.

Posted 6/14/2020

Sensational Saturday

Dear Y community:

Woohoo the weekend has officially begun! Don’t wait for things to get easier, simpler or better. Life will always be complicated, learn to be happy right now or you will run out of time.

“Never trust your fears, they don’t know your strength”.

May your day be filled with sunshine and laughter,
Carrie


Workout of the Day

SATURDAY

  • 11:00 AM ZUMBA® with Giovanna
  • 11:00 AM ZUMBA® with Angel
  • Email Carrie for meeting info for all live classes.


Recipe of the Day

Grilled Stuffed Peppers

1 pound ground beef-turkey or chicken
1 15 oz. can tomato sauce
1 medium yellow onion diced
6 bell peppers
2 cups cooked rice
2 cloves garlic minced
1 Tablespoon beef or chicken seasoning of choice
1 teaspoon oregano
1 1/2 teaspoon salt
1 teaspoon pepper
4 oz. Monterey Jack Cheese shredded
1 Tablespoon fresh parsley minced

Cut the bell pepper a half inch down from the top to remove the stem and the curved top side of the pepper. Using a large spoon, scoop out the seeds and the center stuff and discard. Cut off any extra bell pepper from the step portion, and dice. Set aside with the diced onion and garlic. Preheat a 12" cast iron skillet over medium heat. You can cook this on your stove or in your grill. Add 1 Tablespoon of olive oil to your skillet. Add the diced pepper and onions, and saute’ for 3-5 minutes until they start to turn translucent. Add in your ground meat, garlic, meat seasoning of choice, (or salt and pepper), and the oregano. Cook, stirring frequently to break apart the meat for an additional 3-5 minutes. Add the tomato sauce and the rice to the skillet and stir to combine. Add a little more salt than you would need, as the peppers cook, the rice will absorb a lot of the liquid. Preheat your grill to Medium heat (350 degrees F) . Fill the peppers with the rice and meat mixture, and top the filled bell peppers with the shredded cheese. Place the peppers on the grill grates on the indirect heat side of your grill, close the lid, and grill for 30-40 minutes or until the peppers are soft and the cheese is melted and bubbly. Remove them from the grill, garnish with minced parsley, and enjoy!

 

Posted 6/13/2020

Fast and Furious Friday

Fast and Furious Friday

Hello Y Friends,

Fridays can sometimes feel like a race to the finish line - wrapping up a week’s worth of tasks, being the end of the week and kick off to the weekend. Be sure and finish strong, it’s the only respectable way to finish.

“The only thing that sat its way to success is a hen”.

Smile, it’s Friday J
Carrie


Workout of the Day

Insanity 2 with Beky - Chest and Abs


Recipe of the Day

Slow Cooker Stuffed Meatballs
(14 meatballs)

SAUCE

  • 7 cups crushed tomato
  • ⅓ cup of onion, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon pepper
  • ½ teaspoon salt

MEATBALLS

  • 1 lb. beef
  • 1 lb. mild sausage
  • 1 cup breadcrumb
  • ⅓ cup onion, chopped
  • ¼ cup parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs
  • 4 sticks mozzarella cheese, cut into 4-5 even pieces each
  • ½ cup whole milk
  • ½ cup parsley

Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.) Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined. Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used. Place meatballs in slow cooker and submerge in sauce. Cover and cook on high for 2-2½ hours, or until meat is fully cooked. Serve by itself or over pasta. Enjoy!

Posted 6/12/2020

Positive Thursday

Positive Thursday -Think positive and positive things will start happening.

Greetings Y Community,

Today is a new day to be open to new opportunities so be grateful, be courageous and be happy for the opportunity. Smile, Friday will be here before you know it!

Have a positively outstanding day,
Carrie


Workout of the Day

THURSDAY

  • 10:00 AM Pilates with Sharlene
  • 5:30 PM PILOXING® with Annie O

Recipe of the Day

 Strawberry Frozen Lemonade

  • 1 cup Frozen Strawberries
  • 1 tbsp. Frozen Lemonade Concentrate
  • 3/4 cup Sprite
  • 1 tbsp. Sugar

Add ingredients to your blender and blend thoroughly. Serve in a Mason Jar and get ready to be refreshed…Yum!

Posted 6/11/2020

Weee Wednesday!

Weeeee! Wednesday

Hello Y Family you made it to Wednesday, now all you need to do is coast right through to the weekend. Welcome to the mid-week sanity or insanity depending on how you look at it. Often we feel tired but not because we’ve done too much but because we have done too little of what sparks us. Difficult roads often lead to beautiful destinations, be like a postage stamp and stick to a thing until you get there.

Have a feel good day,
Carrie


Workout of the Day

WEDNESDAY

  • 6:00 AM Total Body Conditioning with Annie O 
  • 6:30 pm Yoga with Lynn
  • 6:45 PM ZUMBA® with Giovanna
  • 7:00 PM ZUMBA® with Angel

Email Carrie for meeting info for all live classes.


Recipe of the Day

Grilled Corn with Cilantro

1 cup butter
¼ cup chopped fresh cilantro
1 ½ tablespoons fresh lime juice
1 pinch cayenne pepper
8 ears corn on the cob, unhusked
3 quarts cold water, or as needed to cove

Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.Preheat grill for medium heat and lightly oil the grate.Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

 

Posted 6/10/2020

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