Goal specific programming that motivates you to reach life-changing results
We make FIT happen:
No matter the goal or milestone you are trying to reach, we will provide you with the skills, knowledge, and tools to get you there. From high intensity conditioning to strength and performance based training we will provide you with innovative and functional programs. From outdoor park training to in home and/or office facilities we can be at a location convenient for you.
Impact Fitness has a large list of parks in the DC/Northern Virginia area that are metro accessible and practical for outdoor training. We have experience and success in developing programs that will help you build: stamina, speed, strength, and endurance. We can help you transform your body and push it past limits you never thought were possible. Are you a competitor? We will make you better.
Impact Fitness is Personal Training at its best - We bring functional and innovative training to you.
100 Jump Rope Rotations in under 60 seconds
80 Jump Rope Rotations in under 45 seconds
60 Jump Rope Rotations in under 30 seconds
40 Jump Rope Rotations in under 20 seconds
20 Jump Rope Rotations in under 15 seconds
10 Jump Rope Rotations in under 10 seconds
Rest 60-90 seconds between each set!
RECIPE OF THE WEEK
Check out this AWESOME recipe for eggplant lasagna! Guaranteed to satisfy your carb craving without the grain, dairy or gluten! Only 209 calories per serving and 15 grams of protein. Does it get much better than that? We didn't think so either!
1 large eggplant cut lengthwise, olive oil, 1 lb grass fed beef, 1 diced onion, 10 oz sliced baby bella mushrooms, 4 cloves of minced garlic, 30 oz of diced tomatoes (undrained), 6 oz tomato paste, 1 T. dried oregano, 1 T. dried basil, 1 t. dried thyme, salt and pepper to taste, 1/4 cup fresh parsley
1. Preheat oven to 375 F. Place eggplant pieces on greased baking sheets in single layer. Brush both sides of eggplant with olive oil. Bake until eggplant slices are tender and beginning to brown, about 5 minutes per side. Remove baking sheets from oven and cool.
2. In a large sauce pan brown ground beef over medium heat. Drain excess grease. Return pan to heat and add onion, garlic, and mushrooms. Stirring frequently, brown and cook until onions and mushrooms are tender, about 5 to 10 minutes. Add 2 cans of diced tomatoes with juice, tomato paste, oregano, basil, salt, pepper, and parsley. Bring to a simmer. Allow to simmer for about 10 minutes, stirring frequently.
3. Spread 1/3 of the meat sauce in the bottom of a 9″ X 13″ glass pan. Layer 4 slices of eggplant on top of the sauce. Spread another 1 to 2 cups of sauce on top of the eggplant slices. Arrange a second layer of eggplant slices directly on top of the first layer, stacking them. Spoon remaining sauce on top.
4. Bake eggplant lasagna until heated through, about 20 to 30 minutes. Serve hot topped with fresh parsley.
I can and I will. WATCH ME.