Be Fit, Be Healthy, Be Happy

Seattle's Premier Boutique Fitness Studio | 606 Broadway East | (206).325.0662

LAB5 Notes | LAB5 Sponsors The Greenbacks!




LAB5 Fitness is again the proud sponsor of the men’s slow pitch softball team The Greenbacks. League plays starts June 9th and the season ends the later part of July. All games are played in Magnolia either Tuesday or Thursday. If you are interested in playing or know someone that might be, please contact the front desk or email Thank you!





Sign-up & Reserve a Class Today!


Recipes | Chive-Mustard Chicken With Sugar Snap Peas




Nutrition Information:

Servings Per Recipe: 4
PER SERVING: 348 cal., 12 g total fat (2 g sat. fat), 13 g carb. (2 g fiber), 40 g pro.



2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 6 – ounces boneless, skinless chicken breasts
1/2 cup white wine
1 tablespoon Dijon mustard
1 cup low-sodium chicken broth
2 tablespoons olive oil
1/2 cup chopped shallots or red onion
1/2 pound sugar snap peas, strings removed
1/4 cup chopped chives


Combine flour, salt and pepper in a shallow bowl. Lightly dredge chicken breasts in flour mixture. Reserve remaining flour mixture.


In a small bowl, combine wine and mustard; stir in broth.


In a large skillet, heat 1 table-spoon oil over medium-high heat. Add chicken breasts and saute until golden, about 2 minutes a side. Transfer to a plate.


Add remaining 1 tablespoon oil to skillet. Reduce heat to medium, add shallots and cook about 30 seconds. Stir in reserved flour mixture and cook until dissolved, about 30 seconds. Add wine mixture and bring to a boil over high heat, stirring constantly.


Return chicken to skillet with any juices that have accumulated on the plate. Reduce heat to medium low, cover and simmer until chicken is just cooked, about 2 minutes a side. Place a chicken breast on each of four dinner plates.


Add peas to skillet and return sauce to a boil over high heat. Cover, reduce heat to medium low and simmer until peas are crisp-tender, about 1 minute. Stir in chives. Divide peas among plates and spoon sauce over chicken.





Sign-up & Reserve a Class Today!


Community Corner | Faith Coben


Photo: Michelle Smith-Lewis
Photo: Michelle Smith-Lewis


Date you signed-up with LAB5: January 2016, but I’ve been doing Pilates for over a decade now.


Occupation: Front Desk Manager at LAB5, Office Administrator & Registrar at Dance Fremont, and Dance & Pilates performer & teacher!


Favorite Move:Feet In Straps: the hamstring workout is great and I love feeling strong and aligned.


Hobbies: hiking, kayaking, floating around Lake Washington in the sunshine, playing and creating on aerial apparatuses, and baking!


Neighborhood: Capitol Hill


Kids/Pets: I have one enormous, fluffy, and talkative tuxedo cat named Dolphy, for the jazz composer Eric Dolphy. He rules the roost. I want to teach him to be my hiking buddy one day, but it hasn’t happened yet!





Sign-up & Reserve a Class Today!


Founders’ Corner | Meet The New LAB5 Fitness Director, Amy Lenhardt!


headshot 1


We are very excited to announce that Amy Lenhardt has accepted the position as our new Fitness Director! Amy started full-time on Wednesday, May 18th.


Amy brings an extensive fitness background to LAB5 including many years performing in New York with the Rockettes and most recently in Southern California! Please extend a warm welcome to Amy, and she looks forward to getting to know each of you.


Alan and Bonnie Cashman | Co-Founders, LAB5 Fitness





Sign-up & Reserve a Class Today!


Recipes | Grilled Avocado With Fresh Tomato Salsa




Nutrition Information:
Servings Per Recipe: 4 PER SERVING: 141 cal., 13 g total fat (2 g sat. fat), 8 g carb. (5 g fiber)



2 avocados
1 large tomato, cored and cut into 1/2-inch cubes
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped scallion
2 teaspoons finely chopped seeded jalapeno
1 teaspoon freshly squeezed lime juice
1 teaspoon extra-virgin olive oil plus additional for grilling
1/8 teaspoon salt plus additional to taste



1. Halve the avocados length-wise; pit and peel. Slice a thin layer from the rounded bottom of each half so that it sits flat.


2. In a small bowl, combine the tomato, cilantro, scallion, jalapeno, lime juice, 1 teaspoon oil and 1/8 teaspoon salt. Add salt to taste if necessary.


3. Heat the grill to high, lining with foil if needed. Brush avocado halves lightly with oil; grill 1 minute a side, until lightly charred.


4. Place avocado halves on a platter; spoon tomato salsa into wells. Serve immediately.





Sign-up & Reserve a Class Today!


Community Corner | Sierra Hendrix




Date you signed-up with LAB5: March 2016


Occupation: Full-time student at Cornish College of the Arts/Front Desk Administrator at LAB5/Nanny


Favorite Move: Planks!!


Hobbies: my hobbies include hiking, consuming caffeine, dance photography and reading.


Neighborhood: Capitol Hill


Kids/Pets: I have an orange tabby cat named Thundercat. He’s frequently confused with the cartoon Thundercats but we named him after the musician/bassists Thundercat.





Sign-up & Reserve a Class Today!