Young Champions

Last month, Art of Strength Franklin/Punch Kettlebell Gym, became the training center of eleven awesome young men from Centennial High School. What started with one young man and his desire to become a better athlete, has now grown to eleven in only a months time; this due to his new passion to embrace the journey and take others with him. We talk all the time about this place being about more than fitness and these kids have taken hold of that concept. Not only do they get the opportunity to come and work out thus producing bigger, stronger, faster, and more explosive athletes, but they are having fun learning programming and protocol, the what’s and why’s, setting up the room and breaking it down, and are taking complete ownership of what they now deem as theirs. They even wipe down all the equipment every Thursday as part of their Thursday Fun Day Workout. They are now on a mission, with the help of a couple parents, to get this implemented into their strength and conditioning program; this could play a huge role in building TEAM and FAMILY. It has been a blessing to work with these kids. The possibilities of where this can go are endless. We are not just building better athletes, but great young men. We are building Young Champions!

AOS Minute of Food

Quinoa, South America’s Super Food

What was a sacred crop to the Incas has been classified as a “super crop” by the United Nations because of its high protein content. It is a complete protein, which means it has all nine essential amino acids. It also contains the amino acid lysine, which is essential for tissue growth and repair, and is a good source of manganese, magnesium, iron, copper and phosphorous. Best of all for those with grain allergies, quinoa is gluten free.

While many think of quinoa as a grain, the yellowish pods are actually the seed of a plant called chenopodium quinoa, native to Peru and related to beets, chard and spinach. The plant resembles spinach, but with 3- to 9-foot stalks that take on a magenta hue. The large seed heads make up nearly half the plant and vary in color: red, purple, pink and yellow.

In the Andes Mountains, where they have been growing for more than 5,000 years, quinoa plants have overcome the challenges of high altitude, intense heat, freezing temperatures and little annual rainfall. Peru and Bolivia maintain seed banks with 1,800 types of quinoa. Quinoa has been grown in the United States since the 1980’s beginning with farmers in Colorodo.

Recently, one of our office staff shared the following quinoa chili recipe for everyone to try. We encourage all of you to check it out.

Quinoa Chili

This is the perfect cold night supper that takes only minutes to prepare. It’s really healthy, vegetarian and gluten free too!

Ingredients:
2 T. Red Curry Paste  ( found in the Indian food section of your grocery store)
2 tsp Ground Cumin Powder
4 Cups Vegetable Broth
2/3 c. red quinoa uncooked ( color does not affect taste or texture)
1 large sweet potato peeled and cubed ( about 2 cups)
1 large green pepper chopped ( about 2 cups)
2 15oz cans red kidney beans
1/2 cup lite coconut milk
2 cups tomato puree
1/2 tsp cayenne pepper or to taste
Freshly ground black pepper

In a 4 qt. pot add curry paste, cumin and a little broth. Mash the mixture and stir until smooth. Add the remaining broth, quinoa, bell pepper and sweet potato. Set over high heat and bring to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes or until the quinoa begins to absorb the broth.   

Add the beans, coconut milk cayenne pepper and tomato puree to the pot and stir to combine.  Cook uncovered for 20-25 minutes until the quinoa is tender and the soup is thickened. Finish with freshly ground black pepper. Serve with fresh hummus and pita chips or rice chips.

Calories per 2 1/2 c. serving 341, total fat 5g, sat. fat 6g, Carbs 68 g Fiber 17g, sugars 13g, Protein 17 g, sodium 412 mg Cholesterol: 0 mg.