2019 - September Newsletter

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September 2019 Newsletter

Outrank the Trainers - Results

We challenged you to earn more points than any of the trainers and on July 31st there were18 winners! Five members even beat all five trainers! All the winners received a super-exclusive eGym microfiber towel.
Congratulations and great work!
 

New eFitClub Perks

eFitClub partners with local businesses to provide exclusive discounts and deals to our members - just show your RFID tag.
Here are our newest partners!

  
For a list of all of our partners, check the lobby tv or the eFitClub webpage.

Bobcat Scorcher 5k

       

eFitClub member Todd H and trainer Jay were among the many runners competing in the Bobcat Scorcher 5k.

eFitClub is proud to be a sponsor of the Bobcat Scorcher 5K as proceeds will benefit the BLHS Cross Country Team, the Grace Sulak Scholarship Foundation, and the Scorcher Senior Student Scholarship Fund.

Jay used it to get ready for his first 5k and finished with a great time!
If you're an aspiring runner or need a little time boost, try the 5k Running Program.

New Class

eFitClub FAQ

Coming soon! Find some of your most often asked questions, reminders and tips on our website.
Have a question not listed? Email it to admin@efitclubsc.com

eGym in Metrics?

If you've forgotten all you learned about the metric system and your eGym results are all in km and kg, here's how to change them to miles and pounds. Unfortunately, this cannot be done through the app.
1. Logon to the website egym.com
2. Select Account Settings
3. Select the arrow for units and select miles, pounds
4. Save

 
If you're up for a mental workout to go with your workout, leave them in metric and do the conversions!
1 pound = 2.20462 kg  
1 km = 0.621371 miles

Be sure to add us to your accepted emails so that you don't miss anything.
This is especially true for Hargray customers!
This recipe comes from our trainer Kristen. It's easy to make and perfect for a Back to School/Back to the Routine healthy dinner.

Healthy Recipe:
Old Bay Shrimp and Sausage Sheet Pan Dinner

Serves 6
Ingredients
  • 1 lb raw shrimp
  • 1 lb chicken sausage, fully cooked or raw that has been cooked through enough to slice. (we used asiago basil, but feel free to use your favorite)
  • 1 lb asparagus, trimmed and cut into 3" pieces
  • 2 shallots, sliced into wedges
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp Old Bay Seasoning
  • 1 lemon
  • pepper, to taste

Lemon Garlic Aioli

  • 1 cup extra light tasting olive oil
  • 1 egg
  • 1 garlic clove
  • juice of one lemon
  • zest of one lemon
  • 1 tsp salt

Method

  1. To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blender (also known as an immersion blender) at the bottom of the jar and turn it on. In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!
  2. Heat oven to 400°F.
  3. In a large bowl toss asparagus and shallots in olive oil with 1/2 tsp salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
  4. Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli. Enjoy!
This recipe can be found online at https://themodernproper.com/posts/old-bay-shrimp-and-sausage-sheet-pan-dinner
All Newsletters are available online at www.eFitClubSC.com
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