On Saturday morning, K and I had the opportunity to try out a new interval training class at CrossTown Fitness {CTF} in West Loop, using Battle Ropes. Last fall we tried a TRX class at CTF and it was incredibly fun and a great workout, so I jumped at the chance to try another new fitness concept. CrossTown Fitness offers a number of different group workout classes, as well as personal training.

The class we attended was instructed by CTF’s Fitness Director Betina Ely. The 50 minute class included a variety of workouts in 30 second intervals, incorporating Battle Ropes in several different moves. We started with stationary rope “waves” and added a full sit-up + ropes; a 1-armed plank + ropes; etc. We switched off using ropes every 30 seconds, combining jump squats, lunges, tricep dips, and burpees to round out the class. The Battle Ropes used by CTF are Spri 18-foot conditioning ropes. I am still sore on day 2 {second day soreness is no joke} so this class comes highly recommended. For more information about CrossTown Fitness, check out their FAQs, the schedule, and follow CTF on Twitter.

{I was not compensated for this post and all opinions are my own. I attended a media event at CrossTown Fitness to try the new Battle Ropes class}. 

I also have a “Meatless Monday” recipe to share today, for peppers stuffed with quinoa and my favorite Greek-inspired flavors – feta, kalamata olives, spinach, and oregano.

I usually have red or white quinoa on hand, but for this recipe I used tricolor quinoa for the first time. Have you tried it? I think it’s my new favorite. Tricolor quinoa combines three different types, including red, white and black quinoa. I don’t know quite how to describe it, but it seemed lighter than other quinoa I’ve made before and was perfect for this recipe. However, any type of quinoa or grain works for stuffed peppers, such as rice or farro.

 
Vegetarian Greek Stuffed Peppers
Serves 2.

Ingredients~
3/4 cup dry tri-color quinoa
1 and 1/2 cups vegetable broth
1/4 red onion {chopped}
1/3 cup kalamata olives {pitted}
3 cups spinach
1/2 cup crumbled feta
1/4 lemon {squeezed}
1/2 teaspoon oregano
1/2 teaspoon black pepper
Salt, to taste
2 large bell peppers

How to~
*Preheat the oven to 350 degrees.
*Cook quinoa according to package directions.
*While the quinoa is cooking, prepare the ingredients. Chop red onion and dice kalamata olives. Clean the inside of the peppers and remove seeds.
*When the quinoa is done, fluff it with a fork remove it from the heat. To wilt the spinach, add it to the pan and stir. Cover and let the quinoa + spinach rest for at least 5 minutes.
*Add the extra ingredients to the quinoa mixture – onion, olives, crumbled feta, oregano, black pepper, and salt to taste. Squeeze in 1/4 of a lemon.
*Stuff the quinoa mixture into the peppers. Bake uncovered for ~30 minutes.