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OCTOBER 2018 NEWSLETTER

LOVE YOUR PILATES October Specials!
Join our MONTHLY MEMBERSHIP on auto pay and receive
20% Off your first month.

1x per week $112 ( $90 ) BECOME INSPIRED
2x per week $216 ( $173 ) STAY MOTIVATED
3x per week $316 ($253 ) BE COMMITTED
Unlimited $349 ( $279 ) YOUR LIFESTYLE

20% OFF OF YOUR FIRST MONTH WITH A 3 MONTH COMMITMENT AND A 30 DAY CANCELATION NOTICE. AFTER THE FIRST MONTH THE PRICES WILL REVERT BACK TO STANDARD PRICING; THIS OFFER MAY NOT BE COMBINED WITH ANY OTHER OFFERS.

Join us for a
Walk to End Alzheimers 10/20

We have all been touched by someone dealing with this horrible disease in our family or close friends. Please Join our LIFESTYLE PILATES PETALUMA team for a Walk to End Alzheimers! We Walk to End Alzheimer’s for the more than 5 million Americans living with the disease. Follow my footsteps and join my team today!
#ENDALZ

Join our Team!
Fall is here and we have some exciting classes and events here at the studio to keep your body happy and healthy for the upcoming holiday season.

POWER40
By popular demand our POWER 40 CLASS is coming back starting MID OCTOBER! This innovative 40 minute Pilates based HIIT (high-intensity interval training) workout will get your heart rate up while strengthening, tightening and toning the arms, legs, booty, and core.
OCTOBER SPECIAL: 5 CLASSES for $99

CLASS TIMES:
Tuesdays: 12:15pm
Wednesdays: 5:15pm
Thursday: 12:15

Stay tuned for more information!

Welcome Melissa and Sabrina!
We are ECSTATIC to introduce our new fabulous Studio Assistants SABRINA & MELISSA to our LIFESTYLE PILATES TEAM, Melissa and Sabrina are existing clients and Pilates lovers who are excited to help you with your Pilates purchases and inquiries on your account. Take a minute to introduce yourself ūüôŹ

MELISSA’S favorite CHILI RECIPE

Pumpkin Turkey Chili with Roasted Poblano Peppers

Prep Time: 15

Cook Time: 30

Total Time: 45 minutes

Yield: 6 Servings

Ingredients

5 cloves garlic

1 large poblano pepper

2 tablespoons olive oil

1 small red onion, diced

1 lb. 99% ground turkey

1 15 oz. can pumpkin puree

2 15 oz. cans diced tomatoes

3 tablespoons tomato paste

1 tablespoon maple syrup

1/2 cup water or chicken broth (or more depending on how

thick you like your chili)

1 tablespoon sriracha

2 tablespoons chili powder

1 teaspoon smoked paprika (less or more depending on how

much spice you like!)

1/8 teaspoon sea salt

pepper, to taste

2 avocados (optional)

1/2 cup cheddar cheese (optional)

Instructions

First, preheat oven to 400oF and spray a baking sheet with nonstick cooking spray.

Then, place a large poblano pepper and 5 cloves of garlic on the baking sheet. Drizzle the pepper with olive oil and season with salt and pepper. Then place in the oven for 15 minutes, flipping half way.

Once the poblano pepper has beautiful roasting marks on it, remove from oven and let cool for 5 minutes. Use a sharp knife to cut the top off and then remove the seeds.

Place the roasted poblano pepper, garlic cloves, and a can of pumpkin puree in a high-speed food processor and process until everything s pureed together. Set aside.

Prepare chili by heating olive oil to medium/high heat. Then, add in a diced small onion and sauté for a few minutes or until translucent.

Add ground turkey and and sauté until full browned. Add the rest of the ingredients and mix until combined.

Cover and let simmer for 10 minutes before serving.*

Serve with avocado and white cheddar cheese!

Notes

*Depending on how thick you like your chili, feel free to add more liquid!

Nutrition
Serving Size: 1/6 Calories: 249 Sugar: 10 Fat: 11Carbohydrates: 21 Fiber: 5 Protein: 17

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