10,000 sq foot, bright, clean, spacious facility conveniently located on rt. 139 in Marshfield

Certified and experienced personal trainers that create a personalized program for each member to set them up on the right track for success.

Evolution uses the Train4Life nutrition program, so that each member has access to a scientifically backed program.

Welcome to Evolution Fitness

 

Welcome to Evolution Fitness home of the TRAIN4LIFE program.  To access your train4life menu and workout of the day just click the “train4life” icon in the upper right hand corner.  To get started on your new healthy lifestyle call 781-837-2111 now!

Evolution is committed to giving our clients the best results possible.   If you purchased a Norwell Farms Veggie Bag, below are the cooking instructions for the recipe given on the card:

Crisp Apple & Swiss Chard Stuffed Chicken Breast, Autumn Roasted Vegetables &

Marcona Almonds

 

3-4 large chicken breasts

1 cup onion, chopped

1 cups apples, peeled and diced

1 bunch chard, rinsed, cleaned and chopped

2 tablespoons cider vinegar

1 cup apple cider ( can use water as substitute)

2 tablespoons olive oil

salt and pepper, to taste

Butchers twine/ kitchen string

 

Filling:

Heat the oil up in a large skillet and add the onions. Cook on low heat until

the onions are translucent.

Increase the heat to medium. Add the apples, tossing them around to coat them

completely in the fat.

Mix in the chard and stir a few times to make sure everything is well

incorporated. Then add the cider and vinegar and cover, cooking until the leaves

are tender, about 10-15 minutes.

Allow all liquid to evaporate or

Can be drained. it is important that the chard mixture is dry.

Allow to cool completely.

 

For the chicken :

Butterfly large chicken breasts and pound to about 1/4 in thick.  Season with

salt and pepper. Divide filling evenly between all pieces.  Should be spread

evenly leaving about a 1/2 in on each side

Roll and tie with kitchen string about every 2 inches. Sear rolled chicken

breast(s) in a sauté pan with olive oil on medium heat browning all sides.

Finish in oven at 375 degrees until internal temperature of chicken reads 350

degrees. Allow to rest for at least ten minutes.Slice thin and fan over roasted

vegetables .

 

Autumn Roasted Vegetables with Marcona Almonds

 

1 small  butternut squash, peeled, seeded, and cut into wedges

1 small acorn squash, peeled, seeded, and cut into wedges

1 small celery root, peeled and cut into wedges

1 small yam, peeled and cut into wedges

1 turnip, peeled and cut into wedges

1 medium parsnip, peeled and cut into wedges

2 medium shallots, peeled and cut into 3 pieces each

1/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

1/4 cup toasted Marcona almonds

1 1/2 tablespoons sherry vinegar

6-7 fresh picked Sage leaves chopped

2 whole cloves Garlic “smashed”

Zest of 1/2 lemon

 

 

Pre heat oven to 375 degrees

 

Place both squashes, celery root, yam, beet, turnip, parsnip, garlic and

shallots in a large bowl. Drizzle with olive oil and season with salt and

pepper; toss to combine

 

Place vegetables in large roasting pan. Roast for aprox. 30 minutes until

squashes are tender.

 

Once vegetables are cooked, mix zest of lemon, sherry vinegar and fresh sage

leaves. Sprinkle over roasted vegetables. Add Marcona almonds.