Instructor Spotlight – Megan Quigley

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.