Bodywise Fitness Centre

06/30/2026

The Front Desk is not staffed tomorrow, have a great Canada Day!

06/25/2026

These Shrimp & Veggie Summer Skewers are a light, high‑protein grill favourite that pack fresh seasonal flavour into every bite.

Ingredients:
1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili pepper
1 teaspoon ground cumin
½ teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges, mango salsa

For the Slaw and Shrimp Taco Sauce:
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic peeled
½ small jalapeno seeds and membranes removed
¼ cup tightly packed fresh cilantro leaves
¼ teaspoon kosher salt

Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
2 cups shredded cabbage or slaw mix

Directions:
Rinse, then pat the shrimp dry, Toss in a bowl with olive oil, chili powder, chipotle, cumin, and salt until evenly coated. Let it rest while you make the sauce and slaw.

Blend the Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice into a smooth sauce. Toss the cabbage with about 1/2 cup of it, adding more if you want a creamier slaw. Reserve the remaining sauce.

Warm the tortillas in the microwave under a damp towel or in a low oven. Cook the shrimp, then assemble the tacos with shrimp, slaw, extra sauce, lime juice, and any toppings you like. Serve right away.

Credit: Wellplated.com

06/21/2026

Here’s to the fathers who prove that strength isn’t just physical, it’s patience, presence, and showing your kids what is possible. Happy Father’s Day!

06/18/2026

Strength > stress

06/16/2026

When you’re lifting, jumping, pushing, or moving quickly, you want a shoe that lets your foot work with you and not against you.

Running/Gym Shoes
• Lightweight for speed and movement
• Flexible for natural foot motion
• Lower heel for better ground contact
• Designed for dynamic training Perfect for circuits, cardio, strength work, and anything that requires agility.

Hiking Boots
• Built for durability and rough terrain
• Heavier for stability on uneven ground
• Extra protection around the foot
• Stiff with a higher heel Amazing for trails but not or any movement needing mobility.

So when you’re hitting the gym, keep the hikers ready for your weekend adventures and lace up proper training shoes to keep you moving safely and performing your best.

06/10/2026

Yesterday showed what’s possible. Today pushes past it.

06/02/2026

Say hello to our new Hip Thrust machine 🙌

06/01/2026

Golf season’s rolling, and the gym is your edge if you’re chasing more power and consistency this summer.

Want to boost your golf performance, hit longer drives, carve tight...

05/29/2026

You've heard of the 10,000 Steps goal. Now If you're short on time, or looking to ramp up the challenge a bit, then try this one out.

05/24/2026

These Philly cheesesteak cabbage wraps are gluten free, low carbs and can be done in about 30min. A great one to try for this time of year.

Ingredients:
8 large green cabbage leaves (from about 1 head)
2 Tbsp. vegetable oil, divided
2 large bell peppers, seeds and ribs removed, thinly sliced
1/2 large yellow onion, thinly sliced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
6 slices provolone

Directions
1. Into a large pot of boiling water, using tongs, dip cabbage leaves into water until blanched, about 30 seconds. Transfer to a paper towel–lined plate to dry.

2. In a large skillet over medium heat, heat 1 Tbsp. oil. Add bell peppers, onion, and oregano; season with salt and pepper. Cook, stirring often, until onion and peppers are tender, about 7 minutes. Transfer to a plate. Add remaining tablespoon oil to skillet.

3. In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Arrange steak in a single layer; season with salt and pepper. Cook, undisturbed, until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on second side and cooked to your liking, about 2 minutes more for medium.

4. Return onion and peppers to skillet and toss to combine. Top with an even layer of provolone and cover skillet with a tight-fitting lid. Cook until cheese is melty, about 1 minute.

5. Scoop some steak mixture onto the center of a cabbage leaf. Fold short end of leaf over, then roll up the long side like a burrito with an open end. Repeat with remaining leaves and steak mixture.

Credit: Delish.com