Urban Bodyworks

05/11/2019

03/01/2013

We just wanted to thank every single one of our wonderful clients for supporting us the past two years! We enjoyed every minute of it! We hope you think of us in your future fitness endeavors as we will think of you all in ours - The Staff at Urban Bodyworks

02/27/2013

Hey Everyone!!! Don't forget its PINK SHIRT DAY today! Wear pink, and support anti-bullying!!

02/23/2013

02/22/2013

"You will never find time for anything. If you want the time, you must make it." -Charles Buxton

02/21/2013

Yesterday you said tomorrow! Just get yourself into the gym TODAY!

02/20/2013

Chicken & Spinach Soup with Fresh Pesto

-2 tsp. olive oil
-½ cup chopped carrot
-1 large boneless, skinless chicken breast (~8 oz.) – cut into quarters
-1 large clove of garlic, minced
-5 cups reduced sodium chicken broth
-1 ½ tsp. dried marjoram
-6 oz. baby spinach, coarsely chopped
-12 oz. can of Cannellini beans, rinsed and drained
-*Fresh store bought pesto, or could make from scratch
-Salt and fresh ground black pepper to taste
-Multigrain croutons for garnish (optional)

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add the carrot and chicken; cook turning once and stirring frequently, until the chicken begins to brown ~3-4 minutes. Add garlic and cook, stirring for 1 minute more. Add broth and marjoram; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through ~5 minutes. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add the spinach and bean to the pot and bring to a gentle boil. Cook for ~5 minutes to blend the flavors. Cut the chicken into bite size pieces. Add the chicken, the pesto and black pepper to the soup and heat until hot. Serve and garnish with croutons if desired. Makes 5, 1 ½ cup servings.

Per serving: 204 calories, 8 g fat, 16 g carbohydrate, 18 g protein, 6 g fiber, 529 mg sodium

02/18/2013

Monday Motivation !!