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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 &
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
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
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.