Proactive Fitness

02/06/2026

Coach Avery leads us in some heart rate raising cardio in the Studio Sneak Peek.

For more information on our Small Group Training check out our Link in Bio.

02/06/2026

“White chili” has become a popular alternative to that standard bowl of red, and a reliable choice to serve at a Super Bowl party or some other gathering that might include folks averse to red meat and mouth-searing spice. Most recipes include turkey or chicken, cannellini beans and mild green chiles in a rich, creamy base. For this version, an extra can of beans is pureed and folded into the mixture for thickening rather than cream, saving some calories and boosting the fiber and protein. Stirring in some melty Monterey Jack to the pot adds to the creaminess. Serve extra grated cheese on the side along with an array of garnishes and let guests garnish as they please. Even if company’s not coming, you’ll be happy to have extra containers awaiting you in the freezer whenever the mood for chili strikes.

Serves 8 - Susan Puckett

Ingredients
• 1 ½ pounds ground turkey (or chicken)
• 1 medium yellow onion, chopped
• 5 cloves garlic, minced
• 2 (4-ounce) cans diced green chiles
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground white pepper
• ½ teaspoon cayenne pepper
• 1 ½ teaspoons salt, plus more, to taste
• 5 cups chicken broth
• 3 (15-ounce) cans cannellini beans
• 2 cups shredded Monterey Jack cheese
• Optional garnishes: more shredded cheese, salsa, sour cream or Greek yogurt, diced avocado, sliced olives, chopped cilantro leaves

Directions
1. Combine the turkey, onion, and garlic in a large pot over medium heat. Cook and stir until the turkey is cooked through, about 10 minutes. Add the chiles, cumin, coriander, chili powder, oregano, white pepper, and salt. Cook and stir for 5 more minutes.

2. Pour in the chicken broth and simmer for 10 more minutes. Add 2 cans of the cannellini beans to the mixture. Purée the third can of beans in a blender or food processor and stir into the puréed beans into the mixture, along with 1 cup of the shredded cheese.

3. Simmer for 10 more minutes, or until the cheese is blended into the soup. Ladle in bowls and top with more shredded cheese and optional garnishes.

Chili may be made ahead and refrigerated in an airtight container or up to 3 days, or in the freezer for up to 3 months.

Susan Puckett is an Atlanta-based food writer and cookbook author.

02/05/2026

02/04/2026

Coach Avery unboxes a new shipment of resistance bands in the studio.

Great tools for your home gym and some new ones for us to try in studio!

The 14" and 41" are available for purchase in studio or check out our Link in Bio for a 15% discount on APT products.

anchorpointtraining

02/04/2026

Have you ever caught a glimpse of yourself and thought, When did I get weaker?

Not slower exactly. Not sick. Just… less solid.

For many active adults in their 50s and 60s, that realization comes quietly. You’re still busy. Still moving. Still doing the things you enjoy. But your strength is slipping, and your waistline is creeping up, even though nothing feels dramatically wrong.
That’s where Howard Benson found himself in his early 60s.

“I’d always been active,” he says. “But I realized I was losing muscle in my legs, arms, and shoulders while my middle kept expanding.”

‘The Season of Life’
Howard travelled constantly for work. Long flights. Long drives. Long meetings. He rode horses, golfed, and gardened, but hours of sitting were starting to outweigh those activities.

“It was just the season of life when the body tells us it needs a reboot,” he says. “I wasn’t shocked. I just knew I had to do something.”

Howard started working out consistently, even using hotel gyms while traveling. Then came a series of medical interruptions. A long-diagnosed aortic valve needed replacement. Years later, worn cartilage led to both shoulders being replaced.
Rehab followed each surgery.

Because he had stayed active, his recoveries went well. And when rehab ended, Howard committed to structured strength training several days a week.

Now, in his third year of training, Howard will turn 82 in March.

“I can honestly say I’m in as good physical and mental shape as I was two decades ago,” he says. “This chassis of mine has a lot of miles on it, but I really appreciate being fit enough to keep doing all the things I’ve always enjoyed.”

He Shows That Strength Matters
Howard’s experience aligns closely with what researchers and physicians now emphasize about aging well.

According to the Mayo Clinic, age-related muscle loss, known as sarcopenia, begins as early as our 30s and accelerates with time unless we actively train against it.

Regular resistance training has been shown to improve strength, balance, mobility, and overall function well into later life.

In other words, staying “active” isn’t enough. Strength matters.

For Howard, that strength shows up in everyday life, not just workouts.
“I look forward to going to the gym,” he says. “The workouts are demanding, but doable. I’m proud when I complete all the reps — or even exceed them.”

His story isn’t about defying age or chasing youth. It’s about responding wisely when the body sends a message — and choosing to protect the life you want to keep living.

If you want to travel, play, move confidently, and enjoy your favorite things for years to come, strength is part of the equation.

We’d love to help you build it — thoughtfully, safely, and with your real life in mind.

Reach out and let’s talk about how you can enjoy your own life to the fullest.

02/03/2026

February is

The Heart & Stroke Foundation of Canada has great information available on risk factors and ways to manage your heart and brain health.

https://www.facebook.com/share/p/1GobxnG4W6/

Did you know that only half of Canadians know their own risk factors for heart disease and stroke? Understanding your risk factors is the first step in managing your heart and brain health.⁠
❤️ This , join us to learn more about these risk factors, and find ways to adopt healthy lifestyle behaviours to prevent heart disease and stroke: https://bit.ly/4rpr4sF.

02/02/2026

Full body strength & conditioning work with KBs only.

Efficient & effective work being done!

02/02/2026

“Stand up straight!”

“Stop slouching!”

We all used to hear that as children, right? It’s even more important now, later in life.

Parents might tell their kids to correct their posture more to instill pride and project confidence. But good posture is about a lot more at this stage of life.

As we age, our bodies are “de-volving” into a more rounded, slumped posture. Not only does that add years to our appearance, but it also contributes to joint and muscle misalignment, which creates bad movement patterns. Continue with those, and pain and injury aren’t far behind.

For many, the slouching starts due to an occupational hazard: sitting behind a desk for decades.

The body will conform to those positions that it is most frequently in. As you sit in a chair, the body assumes a forward head posture with hunched shoulders. Hip flexors also are contracted and shortened. Even our breathing can become restricted.

Try this: Take a long deep breath. See and feel how your chest expands and your shoulders roll back, creating the desired tall, upright posture.

The rounded haunch is common but not inevitable. You can prevent or correct it. So focus on breathing, stretching and strengthening your core to maintain a solid base. And be sure your regimen includes at least a couple of exercises where you’re pulling those shoulders back, like seated rows. Yoga and Pilates are also excellent for strengthening posture.

All of those will get you or keep you standing tall. Mom would be proud.

01/30/2026

Movement Prep that is also neuromuscular training with Coach Kirstie.

Functional, Fun Fitness at ProActive Fitness. Reach out to us today (see link in bio) for more info!

01/30/2026

Cauliflower surely ranks as one of the most versatile veggies on the planet — not to mention the healthiest. It’s low in calories, high in fiber and myriad nutrients, and filling enough to stand in for meat.

This one-dish dinner, adapted from Christopher Kimball’s “Milk Street Shorts” (Voracious, $37.50), joins those florets with protein-rich chickpeas, a dose of curry seasoning, and whatever other hearty veg you wish to throw onto the sheet pan. Rev up the protein by topping it off with a creamy and savory yogurt-based sauce. Add a salad and some warm flatbread if you like, although this dish stands well on its own.

Serves 4 – Susan Puckett

Ingredients

• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
• 3 teaspoons curry powder, divided
• Salt and black pepper
• 1 medium head cauliflower, trimmed and cut into bite-size florets (or 16 ounces bagged florets)
• 1 red bell pepper, cut in 1-inch pieces (optional)
• ½ medium red onion, cut in ½-inch wedges (optional)
• 15 ½- ounce can chickpeas, drained and rinsed
• ½ cup plain whole-milk yogurt
• Grated zest and 2 tablespoons juice from 1 medium lemon
• 1 medium garlic clove, finely grated
• 2 tablespoons thinly sliced mint or cilantro (optional)
• Lemon wedges, for serving

Directions

1. Preheat the oven to 425 degrees with a rack in the middle position. In a large bowl, stir together the olive oil, 2 teaspoons of the curry powder, 1 teaspoon salt, and ½ teaspoon black pepper.

2. Add the cauliflower, bell pepper (if using), red onion (if using), and chickpeas to the bowl and toss with your hands, rubbing in the seasonings to distribute evenly among the vegetables.

3. Spread out on a large, rimmed baking sheet in an even layer. Roast for 15 minutes, give it a stir, and roast for 10 to 15 minutes longer, or until the vegetables are tender and charred in places.

4. Meanwhile, mix together the yogurt, lemon juice and zest, garlic, remaining teaspoon of curry powder, and ¼ teaspoon of salt.

5. Transfer the vegetable mixture to a serving bowl or individual bowls or plates. Top with some of the sauce and sprinkle with fresh mint or cilantro, if desired.

Serve with lemon wedges and extra sauce.

Susan Puckett is an Atlanta-based food writer and cookbook author.