LIFE’s – Couple of the Week.  Congratulations Victor & Maria.  Together they collectively lost 19.8 lbs in their first week at Live-in-Fitness.

LIFE’s – Couple of the Week.  Congratulations Victor & Maria.  Together they collectively lost 19.8 lbs in their first week at Live-in-Fitness.

Victor & Maria truly are amazing clients whom we all had the privilege to work with and came with extraordinary circumstances.  They are from Guayaquil, Ecuador and their first language was Spanish. With only some our staff being bilingual we took this as a challenge to make them feel comfortable and integrate them into our existing program as their goals and health were the priority.  The core of our program is learning how to overcome barriers and as a Team the outcome was very positive and we now offer the program and lectures in Spanish.

Victor & Maria have been married for over 40 years with two children and grandchildren.   Twenty five years ago Victor took over his fathers’ business harvesting and planting shrimp.  Lifes struggles with trying to find a healthy balance between life, family, work took its toll.   They both gained weight and their lifestyles changed and they became sedentary. They both used to be very active, running marathons and exercising.  It was now time to find a healthy balance. They researched online and saw Eric on TV and made the decision to come. Their son in law followed up and gifted this experience as he wanted to give back to his parents, selfishly wanted them to be around and to be healthy and active.

When asked why they chose Live-in-Fitness and how has their experience been so far?

We knew we had to make a life changing decision.  Over time our clothes did not fit and we no longer took time in our appearance and health choices.  Being addicted to sweets and sugar was a continuous daily challenge and struggle so we knew a destination resort was the right choice.

What so far about the program has worked for you?

Everything so far has been great.  We love the Zumba classes and Israel Program Coordinator) has been so gracious with his time and translating and interpreting the lectures as needed, enhancing our overall experience. Chef Salvador is from Mexico so we thoroughly enjoyed the personal cooking classes and learned so much.

This experience has been so positive.  We are rejuvenated and are excited to explore more of the world and more fitness adventures together.  We are grateful to spend more active and quality time with our children

When asked if they would recommend this program to others?

Yes in fact we are planning to come back in the near future.  Initially it wasn’t what we expected but we made the commitment and are so happy we came.   We are hopeful one day Live-in-Fitness will expand their horizons and open a facility in Ecuador…..


Chicken Spagetti Squash

Chicken Spaghetti Squash

Prep: 15 min; Cook: 20 min; Ready In: 35 min

1 poblano pepper

2 (3.5-lb) spaghetti squash

1 Tbsp extra-virgin olive oil, divided

1 lb boneless skinless chicken breasts, cut into bite size pieces

1/2 tsp salt, divided

1/2 tsp black pepper, divided

1 1/2 cups finely diced onion

8 oz sliced crimini mushrooms

3 cloves garlic, minced

1 tsp dried Italian seasoning

1/2 cup dry white wine

2 Tbsp tomato paste

1 cup reduced sodium chicken broth

1 (packed) cup fresh spinach, chopped

1/2 cup grated Parmigiano-Reggiano cheese, divided

  • Preheat the broiler to high. Char the pepper under the broiler, turning to ensure the skin blisters evenly. Place in a zip-top bag. When cool, peel off the blistered skins, remove the seeds and stem, and finely dice the pepper.
  • Reduce the oven temperature to 400 degrees. Cut each squash in half lengthwise, and scoop out the seeds. Place, cut-side down, on a baking sheet, and roast until tender, about 45 minutes. Allow to cool for 10 minutes. 
  • Scrape the squash with a fork to remove the flesh in long strands. Measure out 8 cups, and hold warm.
  • Heat a large nonstick skillet over medium-high; add 1 1/2 teaspoons of oil, and heat through. Season the chicken with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Sauté until just cooked through, about 3 minutes. Transfer to a bowl, cover and hold warm.
  • Add the remaining 1 1/2 teaspoons of oil to the pan, and heat through. Add the onions, and cook until tender, about 3 minutes. Stir in the mushrooms, garlic, Italian seasoning, and remaining salt and pepper, and cook until the mushrooms are tender and cooked through, about 3 to 4 minutes more. 
  • Add the wine to the pan, stirring to scrape up any browned bits from the bottom of the pan. Cook until slightly reduced, about 3 minutes. Stir in the tomato paste and cook, stirring constantly, until combined, about 1 minute. 
  • Add the cooked chicken, chicken broth and spinach to the pan, and cook just until the spinach wilts, about 1 minute. Stir in ¼ cup of the grated cheese.
  • Place 2 cups of spaghetti squash strands on each of 4 plates. Top each serving with 1/4 of the chicken mixture and 1 tablespoon of the remaining cheese.

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SERVES 4 (Serving Size: 2 cups spaghetti squash, 1/4 of chicken mixture (including 4 oz chicken); 2 Tbsp grated Parmesan)

CALORIES 349; FAT 9g (sat 3.5g); PROTEIN 31g; CARB 31g (sugar 13g); CHOL 65mg; CALC 179%; SODIUM 852mg