We had a wonderfully successful weekend during our rock climbing event at The Core Climbing Gym in Cambridge.Read more…
Our club’s main objective is to create active leaders within our community, but what makes a great leader? How do you build trust with the people you are looking to help? Here are just a few qualities one will need to consider when looking to be a positive influence within their community.
When someone says you uphold your integrity, they mean you are the type of person who sticks to their principles, is open and honest. People won’t start following you if they believe you’re going to back stab them in the back.
Have you ever met a leader who wasn’t passionate or committed to the thing they were trying to lead? Of course not, otherwise they would not have a following for very long. In order to lead well you need to be committed to your practice (whatever that practice may be) or people won’t really want to follow you.
And people will be able to tell.
“A leader leads by example, not force.” – Sun Tzu
Probably one of the hardest parts in leadership is making decisions. Some are easy and some are really hard to make. It’s a learned skill and takes a lot of practice, and sometimes the most skilled leaders still have a hard time deciding what the best option is.
Communicating effectively can come naturally to some people, but for others… it takes practice. I’ll admit, I am not always the greatest when it comes to telling people what I need from them. However, so long as you are open to learning and practicing this skill, you will be leading effectively in no time!
“If your actions inspire others to dream more, learn more, do more, and become more… you are a leader” – John Quincy Adams
In my personal opinion I believe accountability is one of the hardest qualities to uphold as a leader. Why? Because it means taking responsibility for your actions or the actions of others (i.e. your students). Because when it all comes down to it, you are the one leading them.
Now this does not mean you have to take the blame all the time, but it also doesn’t mean you can put the blame on others when you were the one to act on it.
This week’s pick is from Denise. She’s a dedicated fitness enthusiast who never stops. She’s always looking for a new challenge and finding ways to better her health; from running, to group fit, personal training, to cooking. So here’s her pick for this week’s Client’s Pick.
Sheet Pan Balsamic-Herb Chicken and Vegetables
- 16 ounces boneless, skinless chicken breasts, halved
- 1 tbsp balsamic vinegar
- 1/2 tbsp extra-virgin olive oil
- 2 cloves crushed garlic
- 2 teaspoons chopped basil
- 1 teaspoon chopped parsley
- 3/4 teaspoon kosher salt
- olive oil spray
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
- 1 cup asparagus, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces, layers separated
- 1 cup cauliflower florets
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp extra-virgin olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 teaspoons chopped basil
- 1 teaspoon chopped parsley
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
- Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
- Marinate while you prep the vegetables, the longer the better.
- In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
- Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
- Serve right away.
- Let the cooked dish cool completely.
- Portion it into freezer containers and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight.
- Reheat in a 325°F oven until warmed through 20 minutes.
Yield: 4 servings, Serving Size: 1 piece chicken, 1 cup veggies
- Amount Per Serving:
- Smart Points: 4
- Points +: 6
- Calories: 251
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 83mg
- Sodium: 557.5mg
- Carbohydrates: 13g
- Fiber: 4g
- Sugar: 1g
- Protein: 28.5g
Every few months we test our students to see if they are ready for their next belt level. In doing so it gives them the opportunity to learn and grow as individuals. Now as time goes on the belts get darker. But what does this mean? It means we need to deepen our understanding as karate students to become leaders within our community.
How can we become better leaders?
- Be kind to others
- Say please and thank-you
- If it doesn’t look like a good idea, it probably isn’t!
- Volunteer your time
- Listen to what people are saying
- Watch the words you use
- Stay active and choose healthier options
- Be positive
- And always ask questions and be willing to learn new things!
Want to know more about our karate programs? Click this link for details.
Since the New Year, my partner and I have decided to go a little more Pescatarian (vegetarian’s who eat fish) at home; that way we can save a few dollars while grocery shopping and at the same time, eat a little healthier!
Last night I attempted a vegan/gluten free chickpea stew from Healthier Steps. It didn’t turn out the way I’d hoped but it was delicious all the same. But give it a try and let us know how it turned out for you; better yet if you have any recommendations for another awesome recipe, comment below.
Prep Time: 10min
Cook Time: 25min
Ready in: 40min
FOR: 6 SERVINGS
- 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
- 1 tbsp olive oil, (1/4 cup water)
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, chopped
- 1 medium tomato, chopped
- 1 carrot, diced
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 2 cups liquid from boiled chickpeas, or water
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
- Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
- Lower heat to simmer and cook until tender, about 1 hour.
- Drain chickpeas and reserve 2 cups of liquid, set aside.
- If using canned chickpeas, start at step 5.
- Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
- Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
- Add tomato paste and water, cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
- Mash some of the chickpeas, with the back of a fork to thicken stew.
- Check seasoning with extra salt and pepper.
- Delicious served with brown rice.
Berry Explosion Muffins
Have you ever been berry crazy? I mean crazy for berries? The health benefits of berries are enormous, and their rick colour and juicy flavours are definitely worth pining for. Strawberries, blueberries, raspberries – this treat has them all.
Makes 12 Muffins
- 1 cup whole-wheat flour
- 1/2 cup almond milk
- 1 teaspoon baking powder
- 2 tablespoons ground chia seeds
- 1 1/2 cup white beans or 1 (15-ounce) can no-salt-added or low-sodium white beans, drained
- 10 Medjool or 20 regular (Deglet Noor) dates, pitted
- 2 bananas
- 10 ounces frozen strawberries, thawed and divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract 1 cup fresh blueberries
- 1 cup fresh raspberries
Preheat the oven to 350 degrees Fahrenheit
In a large bowl, combine whole-wheat flour, almond flour, and baking powder and set aside.
In a cup, mix ground chia seeds with 1/2 cup water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries (leaving the other half to be put in the muffins whole), chia seed gel, and villa and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.
Drain the remaining strawberries and sit in, along with the blueberries and raspberries, so they are evenly distributed throughout.
Line a 12 cup muffin pan with the cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.
To make cookies, drop batter by spoonfuls onto a foil-lined cookie sheet and bake for 10 minutes or until lightly browned.
CALORIES 166; PROTEIN 6g, CARBOHYDRATES 38g; TOTAL FAT 1g; SATURATED FAT 0.1g; SODIUM 4mg; FIBER 6.3g; BETA-CAROTENE 35ug; VITAMIN C 65mg; IRON 1.8mg; FOLATE 37ug; MAGNESIUM 54mg; ZINC 0.9mg; SELENIUM 8.1ug.
All of these recipes can be found in “EAT TO LIVE” by Joel Fuhrman, M.D.
With the Fall fast approaching, we thought it would be better to prepare ahead of time before it gets too cold. That said, we’ve finally prepared our club’s sweater weather gear! Available in men’s, women’s, and youth.
You can browse through all of our Club’s swag below.
Gym bags and custom orders are available upon request, contact Us for details.