Category: Instructor Spotlight

 

We are so excited to welcome Colleen Gray to our studio! 

Back in 2005, a hip injury left Colleen with limited mobility and a lot of pain. After trying different methods to try and fix it, a friend told her about Pilates. Pilates worked where everything else failed, and she’s been passionate about it ever since. 

After training for two years with a master trainer, Colleen decided on a new career path. She enrolled in the STOTT instructor program and got certified in Reformer Pilates. Since then, she was also formally trained in Chair, Cadillac, Barrel, Advanced Reformer, and Mat. She is also dually Barre certified. 

Colleen continues to take workshops and classes to keep herself informed and up to date. Her classes run from restorative, to traditional, to contemporary. You’ll walk away feeling challenged and balanced. Make sure to jump into one of Colleen’s many Pilates Reformer classes from 6:30 am to 11:30 am on Wednesday mornings! 

Join Colleen in her next class at ABC FIT STUDIO!

Click to join Colleen for a class!!

Fun Facts About Colleen:

Colleen worked for Olivia Newton-John as VP of Corporate Stores back in the ’80s when she owned a company called Koala Blue.

 

 

After being friends in high school, she reconnected with her husband at their 10-year reunion and got married 6 months later.

 

 

She’s trained in the Pilates Suspension Method which incorporates TRX into Mat Pilates.

 

 

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Looking to try something new and to belong to something spectacular? We have just what you need! Our space, instructors, and clientele are second to none! Come witness the benefits of Pilates and yoga and watch your body (and your confidence!) transform!

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I was first introduced to the Pilates Method while job searching during relocation from Toronto, Canada, to Los Angeles.  Having worked in the fitness industry as a personal trainer since completing the Fitness Specialist Certification Program at Orange Coast College; my passion for fitness and a search for a new challenge made me a natural candidate for the Pilates Teacher Training Program.

I am trained in the Classical Pilates Method and even got to study under world-renowned master teachers Ron Fletcher, Kathy Corey, and Rael Isacowitz. Inspire by the energy and enthusiasm of my teachers as well as the positive changes in my own body, I have since been sharing my love of Pilates.  I strive to give my clients efficient and effective workouts, with a focus on correct form and technique. I especially love the challenge of teaching clients from all fitness levels, beginners through advanced practitioners. I am passionate about sharing the positive benefits of Pilates including better posture, flexibility, and strength to handle the daily stresses of life!  I continue to grow as an instructor by attending workshops and classes from many leaders in the industry.

A few fun facts about Megan

Countries lived in:

England, USA, Canada

 

First concert:

Aerosmith

Favorite movie:

White Christmas 

Favorite Pose:

The Teaser

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Her Client Spotlight

Megan chose Jim Hurst as her spotlight client because is so consistent and always smiling with a great attitude. He is such a pleasure to have in class and brings joy and good energy into the studio.

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Favorite Recipe: Whole30 Zuppa Toscana

A rich, creamy, filling Zuppa Toscana that’s healthy and Whole30. With tender potatoes, kale, easy homemade Italian sausage, and bacon, this Whole30 soup recipe is loaded with flavor and the perfect one-pot meal.

Ingredients

• 4 slices Whole30-compliant bacon cut into about 1/2″ pieces
• 1 pound Italian sausage made from below recipe or storebought
• 1/2 teaspoons crushed red pepper flakes
• 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
• 1 medium white or yellow onion diced
• 2 tablespoons garlic minced, about 4 cloves
• 4 cups chicken stock
• 1/2 bunch kale stems removed and leaves chopped, 4 cups
• 1 can coconut milk
• Salt and pepper to taste

Homemade Whole30 Italian Sausage

• 1 pound ground pork
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh chopped parsley or 2 teaspoons dried
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/4 teaspoon ground fennel seed optional
• pinch dried oregano
• pinch dried thyme

Instructions

1. If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
2. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
3. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
4. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork-tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.

Linda Kargel has been teaching Zumba for over a year but has been in love with it for over 9 years. She was a dance major with a music minor at the University of California Fullerton.  Linda has also taught dance for over 10 years.  Dance is a huge part of her life and she loves to share the happiness that it brings to all. 

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A few fun facts about Linda

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She worked at Disneyland for 5 years.  She actually didn’t dance there, she scooped ice cream and served hamburgers.  Also, she is a huge New Kids on The Block fan and I will never miss a concert.  She waited 27 years but finally met Donnie Wahlberg.  That was number 1 on her bucket list!

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Her Client Spotlight

Linda has picked her entire class as her client spotlight. “They are all amazing and I would not be
able to pick out just one student.”

Favorite Recipe: Mini Taco Cups

How to Make It

Ingredients:

Instructions:

1. Preheat oven to 400°F. Lightly coat one side of tortillas with cooking spray; gently pleat and place 1 tortilla, sprayed side down, in each of 8 large muffin cups. Bake until crisp, 12–15 minutes; remove and let cool.

2. Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add turkey, onion, and pepper; cook, breaking up turkey until turkey is cooked through and onions are soft and translucent about 8 minutes.

3. Add taco seasoning, salt, and chipotle; stir to combine. Add tomatoes, beans, and corn; heat through. Spoon about 3/4 cup filling into each tortilla cup; sprinkle with cheese and cilantro and serve.

4. Serving size: 1 taco cup

I was born in Toronto, Ontario, Canada, and moved to the United States in 1982 when I married my husband, Greg. I was a travel agent at the time and worked at a travel agency in Santa Monica servicing corporate business travelers.

I first became involved with Pilates in 2009 after physical therapy for a herniated disc and worked to strengthen my core. After many years of working in office environments, I decided to become a Pilates Instructor because I enjoyed Pilates so much. I was certified in June 2014.

My husband and I love to travel and learn about other cultures. In many instances, it can make you very appreciative of the life we enjoy here in the United States. I am a private pilot, and when I get the rare chance these days, I love to go to the airport and take a spin in a Cessna 150.

Favorite Recipe: Raspberry – Chia Jam

Hands-On Time – 15 Mins

Total Time – 1 Hour

Yield – About 2 cups

It might not feel like you’re spooning sugar directly onto your morning toast, but it’s all too often the case with a standard, store-bought jam, or worse, high-fructose corn syrup. In this healthier, homemade version, fresh raspberries are allowed to shine, with just a tablespoon of honey in the entire batch. Lemon juice brightens the flavor, while chia seeds not only make the jam gelatinous, they add deliciously texture to play off the raspberry seeds. If strawberry is more your jam (get it?), go for it. A couple of ideas for this jewel-toned spread: Slather it on sourdough with peanut butter for a grown-up PB&J (finish with flaky sea salt) or layer with yogurt and granola for an easy parfait.

How to Make It

Ingredients

• 1 pound fresh raspberries
• 1⁄4 teaspoon kosher salt
• 4 teaspoons chia seeds
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice (from 1 lemon)

Step 1

Place raspberries, 1⁄4 cup water, and salt in a medium pot. Cover and bring to
a simmer over medium-high. Reduce heat to medium and simmer until
raspberries begin to burst, about 5 minutes. Uncover and continue to cook,
stirring often and mashing gently, until mixture thickens 8 to 10 minutes.
Remove from heat and stir in chia seeds, honey, and lemon juice. Let cool
completely.

Step 2

Transfer to a container with a lid and refrigerate for up to 1 week.
(Jam will continue to thicken as it chills.)

Looking to try something new and to belong to something spectacular? We have just what you need! Our space, instructors, and clientele are second to none! Come witness the benefits of pilates and yoga and watch your body (and your confidence!) transform!

Visit our Facebook page at https://www.facebook.com/theabcfitstudio 
or give us a call at 949.305.3310 to get started!

SCHEDULE NOW

For Paige, yoga started out as a purely physical practice to supplement and improve
her many athletic interests. However, it didn’t take long before she realized that yoga went way
beyond the physical, and deep into the mental and spiritual realms. At this point, she was
hooked and knew from the depth of her soul that yoga would forever be a part of her life. After
nearly 8 years of her own personal practice, she decided to follow her heart’s calling and
become a yoga instructor herself, to positively change others’ lives the way that yoga has
changed her own.

As a teacher, Paige first ensures that her students find proper alignment in poses, and
then, she strives to help them go beyond just the physical asanas and move deeper into their
breath practice so they leave feeling at peace with themselves and the world around them. She
meets her students where they’re at and helps them build from there, setting up a strong, solid
foundation from which to grow and develop as a human being. Her goal is to encourage people
to adopt a yoga lifestyle both on and off the mat, in order to achieve a true balance of mind,
body, spirit. She firmly believes that yoga has the power to change the world, one breath at a
time.

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FUN FACT ABOUT PAIGE:

Paige studied aerospace engineering in college!

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Favorite Recipe: Veggie Enchiladas

Ingredients for Sauce:

– 2 pounds fresh tomatillos, husked and quartered
– 1 medium white onion, coarsely chopped
– 2 garlic cloves, chopped
– 1 jalapeño, seeded and coarsely chopped
– 2 cups vegetable stock
– 1/2 cup chopped cilantro
– Salt and freshly ground pepper

Ingredients for Enchiladas:

– 2 cups butternut squash, diced ( 1/2-inch)
– 2 tablespoons extra-virgin olive oil
– Salt and freshly ground pepper
– 1 medium onion, finely chopped
– 2 shallots, minced
– 2 cups frozen corn kernels
– 2 cups finely chopped Lacinato kale
– 1 cup canola oil
– 12 corn tortillas
– Sliced avocado and red onion, cilantro leaves and toasted pumpkin seeds, for serving.

How to Make It:

Step 1

In a large saucepan, combine the tomatillos, onion, garlic, jalapeño and stock and bring to a simmer. Cook over moderate heat until the vegetables are tender, about 15 minutes. Transfer the mixture to a food processor, add the cilantro and puree until smooth. Season with salt and pepper.

Step 2

Preheat the oven to 400°. In a small baking pan, toss the squash pieces with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, until tender. Remove the squash from the oven and lower the temperature to 375°.

Step 3

Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and shallots and cook over moderate heat until softened, 5 minutes. Add the shiitake and cook until lightly browned, about 6 minutes. Add the corn and kale and cook until the kale is wilted, 5 minutes. Add the squash and season with salt and pepper.

Step 4

In a large nonstick skillet, heat the canola oil. Dip 1 tortilla into the hot oil and cook just until pliable, turning once, about 10 seconds. Drain the tortilla on paper towels and repeat with the remaining tortillas.

Step 5

Spoon 1 cup of the tomatillo sauce into a 9-by-13-inch glass or ceramic baking dish. Arrange all of the
tortillas on a work surface and divide the filling between them. Roll up the enchiladas and arrange them in the baking dish, seam sides down. Spoon 2 cups of the sauce on top. Cover the dish with foil and bake for about 25 minutes, until the enchiladas are heated through. Serve with avocado, red onion, cilantro, and pumpkin seeds.