www.conorpcollins.com

I hope your training is going as planned for the end of the month. There is a lot of buzz around the clinic. Runners are coming in early, making sure they are in top shape. For those that have had to pull out due to injury, don’t worry there is always next year! This week’s video gives you 3 more exercises to stay mobile before Around the Bay. Enjoy your video and pass it on for others to enjoy. I would also like to thank everyone for their kind words and feedback on the newsletter!

____________________________________________________________________________________________________
TIP OF THE MONTH

A some point you may be interested in purchasing a pair of orthotics. Unfourtunately the orthotic industry is very poorly regulated. Watch this month’s tip by my colleague Leslie Trotter, it will give you the information you need to make an informed decision in the future!!

_____________________________________________________________________________________________________
REMINDERS – SUGGESTIONS

Chilly half marathon – A lot of you enjoy this as a training run for Around the Bay. To register click here

Around the bay – Coming up soon, to register click here

Slainte St Patricks Day Run: A 5km in Hamilton, to register click here

TriFit Fair Burlington: Getting huge response. For more information click here

_____________________________________________________________________________________________________
RECIPE OF THE MONTH: LAMB STEW

1 lb stewing lamb
1-2 tbsp olive oil
1 tbsp of whole weat flour
2 onions
2 carrots
2 stalks celery
2-3 sprigs rosemary
Salt and Pepper
1 28 0z can tomatoes
1 1/2-2 cups of red wine

Preparation: Take the lamb and pat dry with paper towel, toss it in flour. Put olive oil in a dutch oven on high heat. Once hot enough place the lamb in and sear on high heat until lamb is browned, remove from dutch oven. Reduce to medium high heat and add your onions, cook until they are translucent. When the onions are cooked add a splash of red wine to deglaze the pot. Add the remainder of your vegetables and rosemary, cook for 3-5 minutes. Add back your lamb, the remaining red wine and tomatoes. Season with salt and pepper, reduce heat to low and cook for 2-3 hours.

 Email This Post