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


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Community Corner: Patti Hedges

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Date you signed-up with LAB5: November 2012 (1st time) returned March 2015

Occupation: Returned Peace Corps Volunteer looking for my next opportunity

Favorite Move: Short spine.

Hobbies: Reading, cooking & people watching.

Neighborhood: Capitol Hill

Kids/Pets: Jessie – artist, student, lives in Australia | Nathan – student, EMT, lives in Covington

Comments: Classes at LAB5 don’t feel like a chore. I’m often surprised when the class is over because it doesn’t seem like 50 minutes have gone by. Just started adding the Yoga class with Leslie and am going to try the Cardio Dance class. All the instructors are great.

 

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LAB5 Notes: Cardio Dance Starts This Upcoming Tuesday at LAB5!

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Details: 

Starting this Tuesday, LAB5 Fitness will be offering a Cardio Dance class! This fun and upbeat workout combines dance and aerobic elements that will leave you asking for more! Our instructor, Olivia Newport, has been dancing for over 11 years and has been teaching dance-based fitness for the past two! With her help, you can jump, lunge, kick and shake your butt into shape!

 

Recipes: Lemon & Herb Roasted Chicken with Vegetables

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Ingredients:

  • 1 lemon
  • 1 tablespoon olive oil
  • 1 tablespoon roughly chopped oregano, plus 1 sprig
  • 1 tablespoon roughly chopped thyme, plus 1 sprig
  • 2 teaspoons roughly chopped rosemary, plus 1 sprig
  • 3 garlic cloves, minced plus 3 whole garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 4 – pound chicken, patted dry
  • 1 1/2 pounds baby potatoes, halved
  • 3/4 pound carrots, peeled and cut into 3-by-1/2-inch batons
  • 1 large onion, cut into 1/2-inch wedges
  • 2 tablespoons chicken stock or water

Directions:

  1. Preheat the oven to 425 degrees . Grate lemon zest into a bowl and add oil, oregano, thyme, rosemary, minced garlic, salt and pepper and stir until incorporated. 
  2. Halve lemon and place inside cavity of chicken with whole garlic cloves and herb sprigs. Rub all but 2 teaspoons lemon-herb mixture under skin; rub remaining mixture on skin and tie legs together with kitchen twine. 
  3. Place chicken, breast side down, in a roasting pan or 9-by-13-inch glass baking dish and arrange potatoes, carrots and onion around it. Add stock or water and roast chicken until an instant-read thermometer inserted in a thigh registers 165 degrees and vegetables have browned edges, about 1 1/2 hours. 
  4. Remove chicken from oven and let rest 10 minutes. Remove skin, lemon, herb sprigs and garlic cloves and discard. Cut chicken into pieces and serve with vegetables.

 
 

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