United Fitness

01/08/2026

The 6th annual Buley WOD February 7,2025!

We are excited to announce that three area gyms have joined forces to make The Buley even better! The Fitness Connection, Mohawk Valley and United Fitness will all come together to offer an array of options.

Mohawk Valley and United Fitness will offer the CrossFit Buley WOD

5 rounds

9 clean and jerks
8 box over burpees
2 muscle ups

2221 meter row

Partner workout you go I go style

10 heats beginning at 7:00 am, heats are 30 mins with a warm up/clean up dedicated transition time transition between heats.

The fitness Connection will also be offering a variety of classes.

Anyone is welcome at any of the gyms and can sign up by contacting the gyms directly.

United Fitness will be hosting a superbowl square to help raise money for the Buley Scholarship fund. Reach out to the gym directly for further details.

06/14/2024

How was your workout today!?

05/16/2024

Just wanna give a shout out to these young ladies for completing MURPH today!! Great job!!
🏃🏼‍♀️‍➡️🏋️‍♀️😎

11/23/2023

Great workout, great people!! Have a happy thanksgiving 🦃

10 min partner amrap
1-2-3-4-5-6-7-8-9-10…
Partner deadlift
Bar over burpee
Rest 3 minutes
8 minute partner amrap
4-5-6-7-8-9-10…
Row walks
Row cal
Rest 3 minutes
6 minute partner amrap
1-2-3-4-5–6-7-8-9-10…
Partner med ball sit-up
Box jump
Rest 3 min
4 minute partner amrap
Thrusters!!

02/22/2023

🤣🤣

248 Likes, 4 Comments - JOHN WOOLEY () on Instagram: "Yep... "

01/28/2023

Yearly”Buley” WOD is coming up on! Get your partner, order a shirt and sign up for this wonderful fundraiser!!

12/06/2022

Come join us Thursday night for this month’s “Hop’s and Hero WOD” @5:30pm you can join in on this partner WOD or hang out to cheer on others then have a couple drinks and snacks afterwards

09/12/2022

Make-Ahead Breakfast Bowls

INGREDIENTS
serves 6

2lbs yukon gold potatoes, chopped into 1" cubes
1 green pepper, seeded then chopped into 1" cubes
1 onion, chopped into 1" cubes
extra virgin olive oil
homemade gluten-free seasoned salt (see notes for recipe) and pepper
12 eggs
4oz freshly shredded cheddar cheese
3 green onions, chopped
Toppings: avocado, tortilla chips, salsa
6 individual-sized tupperware or glass containers with lids

DIRECTIONS

Preheat oven to 425 degrees. Add potatoes, peppers, and onions to a large sheet pan then drizzle with extra virgin olive oil, homemade seasoned salt, and pepper and then toss until evenly coated. Transfer half the vegetables to a second sheet pan then roast both pans for 30-40 minutes, or until potatoes are golden brown and tender, stirring and rotating pans halfway through.
Meanwhile, crack eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.

To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.

https://iowagirleats.com/make-ahead-breakfast-bowls-freezer-friendly/

09/12/2022

Chicken and Vegetables Skillet | Healthy & Low Carb

INGREDIENTS:

▢ 2 tablespoons olive oil, divided
▢ 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
▢ Salt and fresh ground pepper, to taste
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ ½ teaspoon dried thyme
▢ ½ teaspoon dried rosemary
▢ ½ teaspoon paprika
▢ ¼ to ½ teaspoon chili powder
▢ 1 yellow onion, thinly sliced
▢ 3 cups bite-size broccoli florets
▢ 1 zucchini, thinly sliced and cut into half-moons
▢ 1 yellow bell pepper, cut into 1-inch chunks
▢ 1 red bell pepper, cut into 1-inch chunks
▢ ¼ cup low sodium chicken broth, you can also use dry white wine or water
▢ Chopped fresh parsley, for garnish

INSTRUCTIONS:

Cut chicken into 1-inch pieces and season with salt and pepper; set aside.
In a small mixing bowl combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat.
Add chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and chicken is cooked through.
Remove chicken from skillet; set aside in a plate and keep covered.
Return skillet to the heat and add remaining olive oil.
To the skillet add the onion and cook for 2 minutes.
Stir in broccoli, zucchini, and peppers. Add more oil to the skillet, if needed.
Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes, or until vegetables are crisp tender.
Stir couple times during the cooking process.
Stir in the chicken broth.
Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
Remove from heat. Taste for salt and adjust accordingly.
Garnish with parsley.

NUTRITION

Calories: 257 kcal | Carbohydrates: 13 g | Protein: 28 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 168 mg | Potassium: 958 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1714 IU | Vitamin C: 166 mg | Calcium: 63 mg | Iron: 2 mg | Net Carbs: 9 g

https://diethood.com/chicken-vegetables-skillet/

09/03/2022

Labor Day WOD let us know if your coming!
😊☺️

08/23/2022

Don’t forget this Thursday night @5:30pm!!

Come join us Fitness with The Fitness Connection Barneveld on August 25th @5:30pm for this month’s Hops & Hero WOD!