Community Hospital Fitness Pointe
Community Hospital Fitness Pointe Newsletter


October 2013

in this issue
:: 15 Year Anniversary Celebration
:: On-site Flu Shots
:: My Labs...A Product of New Healthy Me
:: Aqua Class Party
:: SpaPointe and Hair Studio
:: SpaPointe is Hiring
:: H2O Wear Trunk Show
:: Eat Smart Day
:: Trainer of the Month
:: Recipe of the Month
:: Exercise of the Month
:: ZUMBA Party Highlights
Dates to Remember:
Sunday, October 6th
Cancer Resource Centre Romp & Roll
Thursday, October 31st
Happy Halloween
Child Care will be closing at 3:00pm
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Click the logos above to visit our websites and Fan Page today! 

15 year Anniversary
On-Site Flu Shots

My Labs...A Product of New Healthy Me
Aqua Class Party 
SpaPointe and Hair Studio
SpaPointe is Hiring!
H2O Wear Trunk Show

Eat Smart Day 



Be sure to mark your calendar for                                  Monday, November 11th for our 3rd annual                      EAT SMART DAY event. 

The event will include interactive display tables that will educate and test your knowledge about healthy eating, a quiz with prizes, free educational lectures, Chobani yogurt and a new special activity. 

Be sure to look for upcoming posters and November's newsletter that will highlight the day's activities.  It will be a fun and educational day  that you won't want to miss!


Trainer of the Month



*B.S. Exercise Science

*ACE Certified Personal Trainer


Specialty Areas:               

*General Cardiovascular/Strength

*Post Cardiac Rehab      

*Post Physical Therapy





*Personal Trainer since 1999

*3 years Exercise Specialist


Training Philosophy: My training philosophy is based on educating you and helping you reach your fitness goals. I encourage consistency and a positive attitude towards exercise. I believe in teaching correct form and making sure you are aware of which muscles you are training and why you are performing certain exercises. This enables you to better understand exercise in general. I believe your body and mind are your most important assets. Without them, there is little you or anyone can do.


 Recipe of the Month


Apple-Cinnamon Fruit Bars


Makes: 18 bars

Active Time: 40 minutes


Total Time: 2 3/4 hours
(including 1 1/2 hours cooling time)


  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • 3/4 cup whole-wheat pastry flour (see Tip)
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
Fruit Filling
  • 6 cups diced peeled apples, divided
  • 1/2 cup apple cider or orange juice
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
  2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
  3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  4. To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.
  5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
  6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Tips & Notes
  • Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
  • Tip: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Per bar: 193 calories; 9 g fat ( 2 g sat , 2 g mono );

19 mg cholesterol; 27 g carbohydrates;

11 g added sugars; 3 g protein; 2 g fiber;

69 mg sodium; 74 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 carbohydrates (other), 2 fat

Exercise of the Month


Man Makers


If you are looking for an exercise that will challenge you and utilize almost every muscle group, this is the one.  The common term for this combination exercise is the Man Maker; squat thrust (burpee), push up, row and overhead press.  These exercises are performed as one repetition and then repeated.  There are many versions of this exercise.  I will perform this version as well as show you modifications.

Fitness Pointe - Man Makers
Fitness Pointe - Man Makers








ZUMBA Party Highlights

Zumba Party 2013 Highlights
Zumba Party 2013 Highlights



Community Hospital Fitness Pointe | 9950 Calumet Ave | Munster | IN | 46321