December Newsletter

“Just keep going. Everybody gets better if they keep at it.”
– Ted Williams

Congrats to Team Savage on conquering the Spartan Super and Sprint courses!

Spartan Super
Brad – 2:49:07
John – 3:45:20
Lizzie – 4:43:08
Rebecca – 4:43:12

Spartan Sprint
Savage – 1:35:55
Justin R. – 1:57:03
Maria – 2:01:08
John – 2:17:30
Omar – 2:37:30
Fiona – 2:37:32
Araceli – 2:37:32
Cheryl – 2:37:33


More Races and new medals are just arournd the corner in 2017. Will you be joining our team?


Recipe of the month:

Tuscan Salmon
Yield: 4 servings    Prep time: 15 minutes    Cook time: 25 minutes

Salmon is an amazing and delicious source of omega-3 fatty acids. The high protein and amino acid content provide excellent health benefits in this tasty Mediterranean style dish.

Ingredients:
1⁄2 tsp. kosher salt
1⁄4 tsp. lemon pepper
4 (5 – 6 oz) salmon fillets
4 tbsp. olive oil
divided 1 fennel bulb
chopped 2 garlic cloves
minced 1⁄4 cup sun-dried tomatoes
chopped 2 tbsp.
chopped fresh dill
1⁄4 cup fresh lemon juice
2 tbsp. goat cheese

Directions
Preheat oven to 400°F. Lightly coat shallow baking dish with nonstick cooking spray. Place fish, skin side down, in pan. Sprinkle fish with salt and lemon pepper; drizzle with 2 tablespoons olive oil. Set aside.

Heat remaining 2 tablespoons olive oil in medium skillet over medium-high heat. Add fennel and garlic and sauté 5 minutes or until tender. Remove from heat and stir in sun-dried tomatoes, dill, and lemon juice. Pour over salmon.
Bake for 15 to 20 minutes or until fish flakes with a fork. Sprinkle with goat cheese; cook 5 minutes more.

Per serving: 584 calories, 17 g fat, 46 mg cholesterol, 60 mg sodium, 7 g carbohydrates, 21 g protein, 4 g fiber


Upcoming races

Do you have an upcoming race, fun run, or triathlon? Running alone? Let us know and we will help spread the word.